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Pogače buče, kao i pogače uljane repice, nastaju kao nusproizvodi prilikom proizvodnje ulja te sadrže visok udio proteina i antioksidanasa. Kako bi se povećala iskoristivost nusproizvoda, a i smanjila količina otpada, povećava se broj istraživanja koja se provode u svrhu povećanja upotrebe nusproizvoda iz prehrambenih industrija u proizvodnji funkcionalno obogaćenih proizvoda. Cilj ovoga rada bio je provesti enzimsku hidrolizu pogača uljarica (pogača buče i uljane repice) te hidrolizatima ispitati stupanj hidrolize, antioksidacijsku aktivnost (FRAP i DPPH metodom), te odrediti in vitro probavljivost proteina. Provedena enzimska hidroliza s proteazom na pogačama uljarica, pri istim uvjetima hidrolize, pokazala je različiti utjecaj na pogače buče i uljane repice. Hidrolizati proteina pogače uljane repice pokazuju znatno veću antioksidacijsku aktivnost od hidrolizata pogače buče, dok hidrolizati pogače buče pokazuju veću probavljivost proteina od hidrolizata pogače uljane repice. Pumpkin cakes, as well as rapeseed cakes, are formed as by-products in oil production and contain a high proportion of protein and antioxidants. In order to increase the usability of by-products, and to reduce the amount of waste, the number of studies conducted to increase the use of by-products from the food industry in the production of functionally enriched products is increasing. The aim of this study was to perform enzymatic hydrolysis of oilseeds (pumpkin and oilseed rape) and to examine the degree of hydrolysis, antioxidant activity (FRAP and DPPH method), and to determine in vitro digestibility of proteins. Conducted enzymatic hydrolysis with protease on oilseed cakes, under the same hydrolysis conditions, showed different effects on pumpkin and oilseed rape cakes. Rapeseed cake protein hydrolysates show significantly higher antioxidant activity than pumpkin cake of proteins hydrolysates, while pumpkin cake hydrolysates show higher digestibility of proteins than rapeseed cake hydrolysates.

Cilj istraživanja bio je odrediti utjecaj hranidbe svinja na kemijski sastav te sastav masnih kiselina trajnih kobasica. Ispitivane su dvije vrste trajnih kobasica. Jedna vrsta je napravljena od mesa svinja hranjenih žirom dok je druga napravljena od mesa svinja hranjenih kontrolnom smjesom. Metodom sušenja određen je udio vode. Uzorci sa žirom sadrže 27 % vode, a kontrolni uzorci sadrže 25% vode. Metoda po Kjeldahl-u je pokazala da uzorci sa žirom sadrže veći udio proteina (41%) od kontrolnih uzoraka (33%). Udio masti, određen metodom po Soxhletu, veći je u kontrolnim uzorcima (34%) nego u uzorcima sa žirom (33%). Usporedbom sastava masnih kiselina u kontrolnim uzorcima i uzorcima sa žirom, veći udio zasićenih masnih kiselina sadrže uzorci sa žirom. Kontrolni uzorci sadrže veći udio višestruko nezasićenih masnih kiselina, a omjer ω-6/ω-3 je u uzorcima sa žirom veći. Stupanj oksidacije, određen TBA testom, veći je u uzorcima s žirom. The aim of the research was to determine the influence of the feeding of pigs on the chemical composition and fatty acids compositionof fermented sausages. Two types of fermented sausages were analysed. One type was made from meat of the pigs fed with acorn while the other one is made from meat of pigs fed with a control mixture. The water content was determined by drying method. Samples with acorn contain 27% water, and control samples contain 25% water. The method by Kjeldahl has shown that the samples with acorn have higher content of protein (41%) than the control samples (33%). The fat content, determined by the Soxhlet method, was higher in the control samples (34%) than in the samples with acorn(33%). By comparing the fatty acid composition in the control and the acorn samples, the larger proportion of saturated fatty acids contain the samples with acorn. Control samples contain a higher proportion of unsaturated fatty acids, the ratio of ω-6 /ω-3 is higher in acorn samples. The degree of oxidation, determined by the TBA test, is higher in the samples with acorn.