20.500.12556/DKUM-54164 DOLOČANJE VSEBNOSTI OSNOVNIH HRANILNIH SNOVI V SOJI DETERMINATION OF THE CONTENT OF BASIC NUTRIENTS IN SOYBEANS Cilj diplomskega dela je bil ugotoviti kako različni načini pridelave (ekološka, integrirana, konvencionalna in kontrola) vplivajo na hranilno in energijsko vrednost sojinega semena. V raziskavo je bila vključena soja sorte `ES Mentor`, pridelana na polju Fakultete za kmetijstvo in biosistemske vede, Univerze v Mariboru. Analiziranih je bilo 8 vzorcev soje. Fizikalno-kemijske analize so obsegale določanje vsebnosti vode s termogravimetrično in gravimetrično metodo, vsebnosti pepela z gravimetrično metodo, vsebnosti maščob z ekstrakcijsko gravimetrično metodo po Soxhletu in vsebnosti celokupnih ogljikovih hidratov s fenol-žveplovo metodo. Različni vzorci soje so vsebovali raznoliko vsebnost hranilnih snovi. Analize so pokazale, da so imeli vsi vzorci najnižjo vsebnost pepela. Najnižjo vsebnost je imel vzorec 221 – 5,18 g/100 g, najvišjo pa vzorec 322 – 5,99 %. Sledila je vsebnost vode, ki je med posameznimi analiziranimi vzorci zelo nihala od 5,59 g/100 g v 221 do 6,89 g/100 g v vzorcu 422. Vzorci soje so vsebovali od 13,06 g/100 g v 122 do 15,20 g/100 g v 322 maščob. Vsebnost totalnih ogljikovih hidratov se je gibala med 35,66 g/100 g v vzorcu 322 do 46,85 g/100 g v vzorcu 422. Na podlagi določene vsebnosti maščob, vode, pepela in totalnih ogljikovih hidratov smo izračunali vsebnost beljakovin. Najmanj beljakovin je vseboval vzorec 422 – 26,50 g/100 g, največ pa 121 - 37,23 g/100 g. Vrednost in delež energije je bil sorazmeren s količino vsebovanega makrohranila. V analiziranih vzorcih soje so največjo energijsko vrednost in energijski delež imeli totalni ogljikovi hidrati (606,23 kJ–796,47 kJ; 33,85 %–44,67 %), nato beljakovine (536,08 kJ–796,47 kJ; 25,27 %–35,79 %) in najmanj maščobe (483,36 kJ–562,40 kJ; 27,35 %–31,40 % ). Povprečne energijske vrednosti 100 g vzorca se niso bistveno razlikovale (1755,69 kJ–1809,82 kJ). The aim of this diploma thesis was to establish how different ways of production (organic, integrated, conventional and control) influence the nutritional and energy value in soybean seed. The research included `ES Mentor` species of soybean which was produced in the field of Faculty of Agriculture and Life Sciences, University of Maribor. Eight samples of soybean were analysed. The physico-chemical analyses included determination of water content by thermogravimetric method and gravimetric method, ash content by gravimetric method, fat content by Soxhlet gravimetric method and total carbohydrates content by phenol-sulfuric acid method. Different soybean samples contained diverse content of nutritional substances. Analyses showed the lowest ash content in all samples. The lowest content was in sample 221 – 5.18 g/100 g, the highest was in sample 322 – 5.99 %. The next was water content, which varied a lot in the analysed samples: from 5.59 g/100 g in 221 to 6.89 g/100 g in sample 422. The soybean samples contained from 13.06 g/100 g in 122 to 15.20 g/100 g in 322 of fat. Total carbohydrates content ranged from 35.66 g/100 g in sample 322 to 46.85 g/100 g in sample 422. On the basis of the identified content of fat, water, ash and total carbohydrates, the content of proteins was calculated. Sample 422 contained the lowest value of proteins– 26.50 g/100 g, the highest value was in sample 121 – 37.23 g/100 g. The value and the content of energy were proportional to the amount of the contained macronutrient. In the analysed soybean samples, the highest energy value and energy content was in total carbohydrates (606.23 kJ–796.47 kJ; 33.85 %–44. 67 %), followed by proteins (536.08 kJ–796.47 kJ; 25.27 %–35.79 %) and the lowest value was in fat (483.36 kJ–562.40 kJ; 27.35 %–31.40 %). The average energy values in 100 g of a sample were not significantly different (1755.69 kJ–1809.82 kJ). soja pridelovalni sistem beljakovine maščobe ogljikovi hidrati pepel voda energijska vrednost soybeans cropping system proteins fat carbohydrates ash water energy value true true false [B. Ljubec] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2015-08-24 19:13:19 2015-10-22 10:51:55 2022-06-04 03:11:04 2021-05-09 03:35:06 2015 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543.21:635.655(043.2) 19437846 URN:SI:UM:DK:GDL0GQZF UN_Ljubec_Barbara_2015.pdf UN_Ljubec_Barbara_2015.pdf 1 2B5AD2D3AF391DAC43C17BF71F468196 cf936106f42123083e58128b5ca5d2a86fdbcfbfc0dfae2e65e8775302ad10d6 bb759299-7c07-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=80743 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0