prikaz prve stranice dokumenta SIRUTKA U PREHRANI: STAVOVI POTROŠAČA
  Download
PDF 1.76 MB
undergraduate thesis
SIRUTKA U PREHRANI: STAVOVI POTROŠAČA
2023. urn:nbn:hr:128:342509
Krmelić, Matea
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Krmelić, M. (2023). SIRUTKA U PREHRANI: STAVOVI POTROŠAČA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:342509

Krmelić, Matea. "SIRUTKA U PREHRANI: STAVOVI POTROŠAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:342509

Krmelić, Matea. "SIRUTKA U PREHRANI: STAVOVI POTROŠAČA." Undergraduate thesis, Karlovac University of Applied Sciences, 2023. https://urn.nsk.hr/urn:nbn:hr:128:342509

Krmelić, M. (2023). 'SIRUTKA U PREHRANI: STAVOVI POTROŠAČA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:342509

Krmelić M. SIRUTKA U PREHRANI: STAVOVI POTROŠAČA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2023 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:342509

M. Krmelić, "SIRUTKA U PREHRANI: STAVOVI POTROŠAČA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:128:342509

Please login to the repository to save this object to your list.
Metadata
TitleSIRUTKA U PREHRANI: STAVOVI POTROŠAČA
Title (english)WHEY IN DIET: ATTITUDES OF CONSUMERS
AuthorMatea Krmelić
MentorBojan Matijević (mentor)
Committee memberJasna Halambek (predsjednik povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberZinka Mikešić Skukan (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2023-10-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj je rada bio istražiti i opisati opće znanje potrošača o sirutki te ispitati učestalost i razloge njezine konzumacije. Anketni upitnik pripremila je autorica te provela online istraživanje koje je uključilo 358 ispitanika. Sirutku poznaje 98 % ispitanika, a konzumira ju 30 %. Većina ispitanika ju konzumira povremeno i jer smatra da je zdrava. Većina bi ju preporučila i drugima. Bez obzira na navike konzumacije većina ispitanika smatra da su proteini sirutke lako probavljivi i potpuno se iskorištavaju u ljudskom organizmu, potiču izgradnju mišića, poboljšavaju imunitet, snižavaju krvni tlak i kolesterol u krvi te da je sirutka dobar napitak za čišćenje i regeneraciju organizma. Osim toga, ispitanici su svjesni da sirutka potiče peristaltiku crijeva i poboljšava probavu te pomaže u procesu mršavljenja. Rezultati pokazuju da bi trebalo uložiti veće napore u promociju i razvoj nutritivno visokovrijednih proizvoda na bazi sirutke
Abstract (english)
The aim of the work was to investigate and describe the general knowledge of consumers about whey and to examine the frequency and reasons for its consumption. The survey questionnaire was prepared by the author and she conducted an online survey that included 358 respondents. 98% of respondents know about whey, and 30% consume it. Most of the respondents consume it occasionally because they consider it to be healthy, and most would recommend it to others. Regardless of consumption habits, the majority of respondents believe that whey proteins are easily digestible and fully utilized by the human body, stimulate muscle building, improve immunity, lower blood pressure and blood cholesterol, and that whey is a good drink for cleansing and regenerating the body. In addition, respondents are aware that whey stimulates intestinal peristalsis and improves digestion and helps in the process of weight loss. The results show that greater efforts should be invested in the promotion and development of nutritionally high-value products based on whey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:342509
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-02-07 10:59:29