Prehranska vrednost užitnih gob
Namen dela je bil ovrednotiti prehransko vrednost gob, ki jih najpogosteje uživamo v Sloveniji. V analizo smo vključili dve vrsti samoniklih gob – jesenski goban (Boletus edulis) in lisičke (Cantharellus cibarius) ter dve vrsti gojenih gob – šampinjone (Agaricus bisporus, dvotrosni kukmak) in bukov...
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Format: | Bachelor Thesis |
Language: | Slovenian |
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K. Mrvar
2021
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Online Access: | https://repozitorij.uni-lj.si/IzpisGradiva.php?id=128144 https://repozitorij.uni-lj.si/Dokument.php?id=144781&dn= https://plus.si.cobiss.net/opac7/bib/69288451?lang=sl |
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ftuniljubljanair:oai:repozitorij.uni-lj.si:IzpisGradiva.php-id-128144 2023-05-15T18:13:36+02:00 Prehranska vrednost užitnih gob Nutritional value of mushrooms Mrvar, Katja Bertoncelj, Jasna 2021-07-04 application/pdf https://repozitorij.uni-lj.si/IzpisGradiva.php?id=128144 https://repozitorij.uni-lj.si/Dokument.php?id=144781&dn= https://plus.si.cobiss.net/opac7/bib/69288451?lang=sl slv slv K. Mrvar https://repozitorij.uni-lj.si/IzpisGradiva.php?id=128144 https://repozitorij.uni-lj.si/Dokument.php?id=144781&dn= https://plus.si.cobiss.net/opac7/bib/69288451?lang=sl info:eu-repo/semantics/openAccess Ljubljana užitne gobe jesenski goban lisičke šampinjoni dvotrosni kukmak bukov ostrigar prehranska vrednost hranilna sestava pepel voda beljakovine edible mushrooms cep porcini Penny Bun chanterelle champignon white button mushrom oyster mushroom nutritional value nutritional composition ash water proteins info:eu-repo/classification/udc/635.8:641.1:543.2/.9 info:eu-repo/semantics/bachelorThesis info:eu-repo/semantics/publishedVersion 2021 ftuniljubljanair 2021-12-06T09:23:57Z Namen dela je bil ovrednotiti prehransko vrednost gob, ki jih najpogosteje uživamo v Sloveniji. V analizo smo vključili dve vrsti samoniklih gob – jesenski goban (Boletus edulis) in lisičke (Cantharellus cibarius) ter dve vrsti gojenih gob – šampinjone (Agaricus bisporus, dvotrosni kukmak) in bukov ostrigar (Pleurotus ostreatus). Izbrane parametre hranilne vrednosti analiziranih vzorcev smo določili s kemijsko analizo, v katero smo vključili določanje vsebnosti vode, beljakovin in pepela, ostale parametre hranilne vrednosti smo povzeli iz znanstvenih člankov in izbrane podatkovne baze o sestavi živil. Vključeni vzorci gob se razlikujejo v hranilni vrednosti, predvsem v vsebnosti vode in beljakovin. Iz opravljenega pregleda literature pa je razvidno, da se razlike ne pojavljajo le med različnimi vrstami gob, temveč tudi znotraj iste vrste. Pripravili smo tudi anketni vprašalnik o uživanju gob med mlajšimi potrošniki. Večina anketiranih uživa gobe, najpogosteje jih nabirajo sami, večinoma jih uživajo le nekajkrat na leto ali enkrat na mesec. Najpogosteje mlajši potrošniki uživajo šampinjone, sledi jesenski goban. The aim of the research was to determine the nutritional value of mushrooms, most commonly consumed in Slovenia. The analysis included two species of wild mushrooms - porcini (Boletus edulis) and chanterelles (Cantharellus cibarius) and two species of cultivated mushrooms – champignons or white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). The selected nutritional parameters of analysed samples were determined by chemical analysis, which included the determination of water, protein and ash content, while other parameters were obtained from scientific articles and selected food composition database. Included mushroom samples differ in nutritional value, especially in water and protein content. The literature review shows that differences occur not only among different species of mushrooms, but also within the same species. We also prepared a questionnaire on mushroom consumption among younger consumers. Most respondents eat mushrooms most often they pick mushrooms by themselves and consume them only a few times a year or once a month. The most commonly consumed mushrooms are champignons, followed by the porcini. Bachelor Thesis sami Repository of the University of Ljubljana (RUL) Champignons ENVELOPE(139.957,139.957,-66.664,-66.664) |
institution |
Open Polar |
collection |
Repository of the University of Ljubljana (RUL) |
op_collection_id |
ftuniljubljanair |
language |
Slovenian |
topic |
užitne gobe jesenski goban lisičke šampinjoni dvotrosni kukmak bukov ostrigar prehranska vrednost hranilna sestava pepel voda beljakovine edible mushrooms cep porcini Penny Bun chanterelle champignon white button mushrom oyster mushroom nutritional value nutritional composition ash water proteins info:eu-repo/classification/udc/635.8:641.1:543.2/.9 |
spellingShingle |
užitne gobe jesenski goban lisičke šampinjoni dvotrosni kukmak bukov ostrigar prehranska vrednost hranilna sestava pepel voda beljakovine edible mushrooms cep porcini Penny Bun chanterelle champignon white button mushrom oyster mushroom nutritional value nutritional composition ash water proteins info:eu-repo/classification/udc/635.8:641.1:543.2/.9 Mrvar, Katja Prehranska vrednost užitnih gob |
topic_facet |
užitne gobe jesenski goban lisičke šampinjoni dvotrosni kukmak bukov ostrigar prehranska vrednost hranilna sestava pepel voda beljakovine edible mushrooms cep porcini Penny Bun chanterelle champignon white button mushrom oyster mushroom nutritional value nutritional composition ash water proteins info:eu-repo/classification/udc/635.8:641.1:543.2/.9 |
description |
Namen dela je bil ovrednotiti prehransko vrednost gob, ki jih najpogosteje uživamo v Sloveniji. V analizo smo vključili dve vrsti samoniklih gob – jesenski goban (Boletus edulis) in lisičke (Cantharellus cibarius) ter dve vrsti gojenih gob – šampinjone (Agaricus bisporus, dvotrosni kukmak) in bukov ostrigar (Pleurotus ostreatus). Izbrane parametre hranilne vrednosti analiziranih vzorcev smo določili s kemijsko analizo, v katero smo vključili določanje vsebnosti vode, beljakovin in pepela, ostale parametre hranilne vrednosti smo povzeli iz znanstvenih člankov in izbrane podatkovne baze o sestavi živil. Vključeni vzorci gob se razlikujejo v hranilni vrednosti, predvsem v vsebnosti vode in beljakovin. Iz opravljenega pregleda literature pa je razvidno, da se razlike ne pojavljajo le med različnimi vrstami gob, temveč tudi znotraj iste vrste. Pripravili smo tudi anketni vprašalnik o uživanju gob med mlajšimi potrošniki. Večina anketiranih uživa gobe, najpogosteje jih nabirajo sami, večinoma jih uživajo le nekajkrat na leto ali enkrat na mesec. Najpogosteje mlajši potrošniki uživajo šampinjone, sledi jesenski goban. The aim of the research was to determine the nutritional value of mushrooms, most commonly consumed in Slovenia. The analysis included two species of wild mushrooms - porcini (Boletus edulis) and chanterelles (Cantharellus cibarius) and two species of cultivated mushrooms – champignons or white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). The selected nutritional parameters of analysed samples were determined by chemical analysis, which included the determination of water, protein and ash content, while other parameters were obtained from scientific articles and selected food composition database. Included mushroom samples differ in nutritional value, especially in water and protein content. The literature review shows that differences occur not only among different species of mushrooms, but also within the same species. We also prepared a questionnaire on mushroom consumption among younger consumers. Most respondents eat mushrooms most often they pick mushrooms by themselves and consume them only a few times a year or once a month. The most commonly consumed mushrooms are champignons, followed by the porcini. |
author2 |
Bertoncelj, Jasna |
format |
Bachelor Thesis |
author |
Mrvar, Katja |
author_facet |
Mrvar, Katja |
author_sort |
Mrvar, Katja |
title |
Prehranska vrednost užitnih gob |
title_short |
Prehranska vrednost užitnih gob |
title_full |
Prehranska vrednost užitnih gob |
title_fullStr |
Prehranska vrednost užitnih gob |
title_full_unstemmed |
Prehranska vrednost užitnih gob |
title_sort |
prehranska vrednost užitnih gob |
publisher |
K. Mrvar |
publishDate |
2021 |
url |
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=128144 https://repozitorij.uni-lj.si/Dokument.php?id=144781&dn= https://plus.si.cobiss.net/opac7/bib/69288451?lang=sl |
long_lat |
ENVELOPE(139.957,139.957,-66.664,-66.664) |
geographic |
Champignons |
geographic_facet |
Champignons |
genre |
sami |
genre_facet |
sami |
op_source |
Ljubljana |
op_relation |
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=128144 https://repozitorij.uni-lj.si/Dokument.php?id=144781&dn= https://plus.si.cobiss.net/opac7/bib/69288451?lang=sl |
op_rights |
info:eu-repo/semantics/openAccess |
_version_ |
1766186186873765888 |