Aplikacija metode AOAC 2011.25 za določanje prehranske vlaknine in njen vpliv na oceno vnosa z živili

Ferjančič, Blaž (avtor), Bertoncelj, Jasna (mentor)

V raziskavi smo vpeljali metodo AOAC 2011.25 za določanje vsebnosti prehranske vlaknine in preverili njen vpliv na oceno vnosa prehranske vlaknine. Preučili smo vpliv priprave vzorca na določanje vsebnosti prehranske vlaknine v živilih. Določili smo vsebnost prehranske vlaknine v vzorcih 50 najpogosteje zaužitih živilih, glede na nacionalno prehransko raziskavo SI.Menu 2017/18. Rezultate metod AOAC 991.43 in AOAC 2011.25 smo primerjali. Iz pridobljenih rezultatov smo oblikovali model za izračun ocene vnosa prehranske vlaknine pri aktivni odrasli populaciji Slovencev. Z namenom povečanja vnosa prehranske vlaknine smo razvili mesni izdelek – piščančjo barjeno klobaso, obogateno s prehransko vlaknino in zmanjšano vsebnostjo maščob. Potrdili smo delni vpliv priprave vzorca na določanje vsebnosti prehranske vlaknine, kjer smo ugotovili, da pri nekaterih vzorcih z manjšimi delci določimo manjšo vsebnost prehranske vlaknine. S primerjavo vsebnosti prehranske vlaknine v 50 vzorcih najpogosteje zaužitih živil, določene z metodama AOAC 991.43 in AOAC 2011.25, smo potrdili, da z uporabo slednje metode določimo večjo vsebnost prehranske vlaknine v živilih, kar privede do višje ocene vnosa prehranske vlaknine v aktivni odrasli populaciji, ki doseže 34 g prehranske vlaknine/dan. Metoda AOAC 2011.25 zajame tudi prehransko vlaknino z nizko molekulsko maso, ki do sedaj ni bila zajeta v uveljavljenih analitskih metodah za določanje vsebnosti prehranske vlaknine. Z razvojem piščančje barjene klobase, obogatene s prehransko vlaknino (inulin, ovsena vlaknina ali psilium) v koncentraciji 3 ali 6 g/100 g in zmanjšano vsebnostjo maščob, smo pokazali, da je mogoče izdelati piščančjo barjeno klobaso, ki vsebuje 3 g inulina/100 g in le 10 g maščob/100 g ter je primerljiva s kontrolnimi klobasami v senzoričnih in teksturnih lastnostih.

• Jezik: Slovenski jezik
• Ključne besede: prehranska vlaknina, rezistentni škrob, živila, viri prehranske vlaknine, zelenjava, sadje, kruh, žita, žitni izdelki, krompir, izdelki iz krompirja, stročnice, oreški, vnos prehranske vlaknine, analizne metode, AOAC metode, razvoj živilskih izdelkov, barjene klobase, prehranske trditve, zdravstvene trditve
• Vrsta gradiva: Doktorsko delo/naloga
• Tipologija: 2.08 - Doktorska disertacija
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [B. Ferjančič]
• Leto izida: 2021
• PID: 20.500.12556/RUL-124776
• UDK: 543.635.2:641.1:637.523
• COBISS.SI-ID: 52605955
• Datum objave v RUL: 17.02.2021

FERJANČIČ, Blaž, 2021, Aplikacija metode AOAC 2011.25 za določanje prehranske vlaknine in njen vpliv na oceno vnosa z živili [na spletu]. Doktorska disertacija. B. Ferjančič. [Dostopano 8 april 2025]. Pridobljeno s: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=slv&id=124776

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Application of the AOAC 2011.25 method for dietary fibre determination and its impact on estimated dietary intake

Izvleček

In the study, we introduced the use of the AOAC 2011.25 method to determine dietary fibre content and verify its impact on the assessment of dietary fibre intake. In the study, we used the AOAC 2011.25 method to determine the dietary fibre content and examined its impact on assessed dietary fibre intake. We examined the influence of sample particle size on the determination of dietary fibre content in foods. We determined the content of dietary fibre in the samples of the 50 most commonly consumed foods, according to the national nutrition research SI.Menu 2017/18. The results of the AOAC 991.43 in AOAC 2011.25 methods was compared. From the obtained results, we created a model for calculating the estimate of dietary fibre intake in the active adult population in Slovenia. Additionally a meat product - bologna type chicken sausage enriched with dietary fibre and reduced fat content was developed. The partial influence of sample preparation on the determination of dietary fibre content was confirmed, where it was found that in some samples smaller particles, lower determined content of dietary fibre. Comparison of the dietary fibre content in 50 samples of the most commonly consumed foods, determined by the methods AOAC 991.43 and AOAC 2011.25, confirmed that using the latter method results in higher dietary fibre content determined in foods. This leads to a higher estimation of dietary fibre intake in the active adult population reaching 34 g of dietary fibre/day, as the AOAC 2011.25 method also covers dietary fibre with low molecular weight, which has not been covered by established analytical methods for determining dietary fibre content. By developing chicken sausage enriched with 3 or 6 g/100 of dietary fibre (inulin, oat fibre or psyllium) and reduced fat content, we have shown that it is possible to make bologna type chicken sausage containing 3 g inulin/100 g with only 10 g fat/100 g comparable to control sausages in sensory proprieties and texture.

• Ključne besede: dietary fibre, resistant starch, foods, sources of dietary fibre, vegetables, fruits, bread, grains, grain products, potatoes, potato products, legumes, nuts, estimated intake, analytical methods, AOAC methods, cooked sausages, reformulated foods, nutrition claims, health claims