Pomen mikrobiologije za proizvodnjo kakovostnega vina-kaj ... · biotehnologijo in varnost živil BF UL, Izobraževalnega centra Piramida Maribor, ter ob promocijski podpori ob sodelovanju

PROJEKT Trafoon Grant Agreement No. 613912

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UNIVERZA NA PRIMORSKEM Fakulteta za vede o zdravju

Institut za živila, prehrano in zdravje Izola

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UNIVERZA V LJUBLJANI Biotehniška fakulteta

Ljubljana in

IC Piramida Maribor

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EFTN

Trafoon delavnica

»Ajda med tradicijo in inovacijo«

Zbornik povzetkov

Uredili Peter Raspor, Mateja Ambrožič, Sonja Smole Možina,

Lidija Baša, Blanka Vombergar, Boris Kovač

Maribor, 3. in 4. junij 2015

Delavnica Trafoon: Ajda med tradicijo in inovacijo. Maribor, 2015

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Organizacijski odbor dogodka: Sonja Smole Možina, Mateja Ambrožič, Lidija Baša, Boris Kovač, Blanka Vombergar, Peter Raspor, vodja. UREDNIKI ZBORNIKA: prof. dr. Peter Raspor, dr. H.C. mult. prof. dr. Sonja Smole Možina Mateja Ambrožič Lidija Baša dr. Boris Kovač dr. Blanka Vombergar PRIPRAVA BESEDIL: Mateja Ambrožič OBLIKOVANJE NASLOVNICE: Lidija Baša Naklada: 100 izvodov © 2015. Inštitut za živila, prehrano in zdravje, Izola, Slovenija Vse pravice pridržane. Kakršnokoli kopiranje, prepisovanje in drugačno reproduciranje knjige brez vnaprejšnjega soglasja izdajatelja pomeni kršenje njegovih pravic.

CIP - Kataložni zapis o publikaciji Narodna in univerzitetna knjižnica, Ljubljana 613.26:633.12(082) 633.12(082) TRAFOON. Delavnica (2015 ; Maribor) Ajda med tradicijo in inovacijo : zbornik povzetkov / Trafoon delavnica, Maribor, 3. in 4. junij 2015 ; uredili Peter Raspor ... [et al.]. - Izola : Fakulteta za vede o zdravju, Inštitut za živila, prehrano in zdravje, 2015 ISBN 978-961-93845-0-3 1. Gl. stv. nasl. 2. Raspor, Peter 279716352


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»Ajda med tradicijo in inovacijo«

Dogodek »Ajda med tradicijo in inovacijo« poteka 3. - 4. junija 2015 v prostorih Izobraževalnega centra Piramida v Mariboru, Park mladih 3, v organizaciji evropskega projekta v okviru 7. okvirnega programa, z naslovom: “Traditional Food Network to improve the transfer of knowledge for innovation (Trafoon)” ter ob strokovni pomoči Inštituta za živila, prehrano in zdravje UP, in Katedre za biotehnologijo in varnost živil BF UL, Izobraževalnega centra Piramida Maribor, ter ob promocijski podpori ob sodelovanju slovenskega društva za promocijo ajde Fagopyrum ter evropske mreže European Declaration on Food, Technology and Nutrition. Dogodek je namenjen pregledu ajde in njenih izdelkov, kakor tudi izmenjavi izkušenj, dobrih praks in pristopov, tako v tehnološkem kot tudi v prehranskem pogledu. Program obsega teoretični in praktični del in v osmih sklopih pokrije celotno področje od zrnja do izdelka in se dotakne vseh prednosti in slabosti v živilsko prehransko oskrbovalni verigi ajde in njenih izdelkov do vpliva na zdravje človeka. Pridružujejo se nam tudi strokovnjaki, predstavniki lokalnih skupnosti ter predstavniki družbeno odgovornih podjetij s področja pridelave in predelave ajde. Ob postavljanju dogodka »Ajda med tradicijo in inovacijo«, ki prihaja v Slovenijo zahvaljujoč izzivom, ki jih je prinesel projekt TRAFooN 2013-2016 in nas je postavil pred organizacijo tega dogodka, smo doživeli veliko pozitivnih premikov, pa tudi spoznanj, da podjetja, kljub pridobivanju znanja iz tovrstnih projektnih aktivnosti, ne vidijo potrebe, da bi takim aktivnostim pomagala, da bi bila še boljša in uspešnejša. Mogoče je to povezano z lastninjenjem in problemi okrog tega. Bo čas pokazal, ali je to opažanje pravilno. Kljub temu je finančna in materialna podpora Fakultete za vede o zdravju UP, Biotehniške fakultete UL ter podjetij Engrotuš d.o.o., Mercator d.d., Pivovarna Laško d.d., Mlinotest d.d. in VIVO catering d.o.o koristno pripomogla k dogodku. Seveda pa brez projekta Trafoon (Grant agreement no. 613912) ne bi izvedli tega dogodka in natisnili tega zbornika v obsegu, ki omogoča kakovostne prispevke domačih in gostujočih predavateljev. Organizatorji


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Kazalo

Program delavnice 7

Pozdravi 11

Sekcije

Ajda 15

Tehnologija 21

Prehrana in zdravje 27

Zaščiteni in tradicionalni proizvodi iz zrnja v

alpsko-mediteransko-panonskih kulturah 33

Izbrani primeri dobrih praks v raziskovanju za prenos

v prakso 39

Izbrani primeri dobrih praks v razvoju novih izdelkov 49

Zaključek delavnice 57


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PROGRAM Delavnice Trafoon: »Ajda med tradicijo in inovacijo«

3. 6. 2015 Stanje v razvoju in uporabi proizvodov iz ajde

Velika predavalnica 10:00- Prihod in registracija udeležencev 10:30-10:45

Otvoritev Pozdrav direktorja IC Piramida, Davorin Urih Pozdrav dekanje FVZ UP, Darja Barlič Maganja Pozdrav v imenu koordinatorja projekta Trafoon, Peter Raspor

Ajda

Predsedujoči: Mario Lešnik, FK UM; Marijana Sakač, FINS

10:45-11:05

Boris Kovač, FVZ UP Od projekta do prenosa v prakso: Pogled podjetnika /From project to transfer into practice: Entrepreneur view/

11:05-11:25

Franc Bavec, FK UM Ajda kot poljščina in njene lastnosti v pridelavi /Buckwheat production characteristics/

11:25-11:45 Lidija Tašner, Žito d.d. Tehnologije primarne predelave ajde /Technology of buckwheat primary processing/

11:45-12:05 Anamarija Mandić, FINS Zelena masa heljde u razvoju prehrambenih proizvoda /Buckwheat green mass in the development of food products/

12:15-13:00 Odmor

Tehnologija

Predsedujoči: Blanka Vombergar, IC Piramida; Boris Kovač, FVZ UP

13:00-13:20

Marijana Sakač, FINS Heljda kao funkcionalna sastojka u pekarskim proizvodima /Buckwheat as a functional ingredient in bakery products/

13:20-13:40

Blanka Vombergar, IC Piramida Kruh in pecivo iz navadne in tatarske ajde /Bread and pastry from common and Tartary buckwheat/

13:40-14:00

Mateja Modic, Žito d.d. Ajdove testenine /Buckwheat pasta/

14:00-14:20 Samo Kreft, FF UL Prehransko zanimive bioaktivne snovi v ajdi /Nutritional bioactive compounds in buckwheat/

14:30-15:00 Odmor


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Prehrana in zdravje

Predsedujoči: Darja Barlič Maganja, FVZ UP; Dušanka Mičetić Turk, MF UM

15:00- 15:20 Dušanka Mičetić Turk, MF UM Bolezni, povezane z glutenom /Gluten related disorders/

15:20-15:40

Vida Škrabanja Prebavljivost ajdovega škroba /Buckwheat starch digestion/

15:40-16:00 Tamara Poklar Vatovec, FVZ UP Ajda v uravnoteženi prehrani /Buckwheat in the balanced diet/

16:00-16:20 Ksenija Ekart, UKC MB Ali je lahko ajda funkcionalno živilo pri bolnikih? /Can buckwheat be used as a functional food for patients?/

16:30-18:00 Okrogla miza z naslovom »Ajda, čemu že?!« Velika predavalnica

Iztočnica: Sonja Smole Možina, BF UL

Lucijan Cenčič, MKGP; Ivan Kreft, IBRA; Mario Lešnik, Fakulteta za biosistemske vede, UM; Mateja Modic, Žito d.d.; Tamara Poklar Vatovec, Združenje nutricionistov in dietetikov; Andrej Smodič, PANVITA d.d.; Blanka Vombergar, Društvo Fagopyrum

Moderator: Peter Raspor, FVZ UP

4. 6. 2015 Izbrani primeri dobrih praks v raziskovanju:

Prikaz potencialnih uporabnih rešitev za prakso Velika predavalnica

Zaščiteni in tradicionalni proizvodi iz zrnja v alpsko-mediteransko-panonskih kulturah

Predsedujoči: Sonja Smole Možina, BF UL; Lucijan Cenčič, MKGP

9:00-9:20

Petra Medved Djurašinović, GZS Tradicionalna živila kot izziv za razvoj novih živilskih izdelkov /Traditional foods as a challenge for new food product development/

9:20-9:40

Lucijan Cenčič, MKGP Slovenski zaščiteni proizvodi /Slovenian protected products/

9:40-10:00

Sanja Oručević Žuljević, PPF Sarajevo Heljda u Bosni i Hercegovini /Buckwheat in Bosnia and Herzegovina/

10:00-10:20 Rožica Slavica Ferjančič, VGS Bled Ajda v slovenski gastronomiji /Buckwheat in Slovenian gastronomy/

10:30-11:00 Odmor


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Izbrani primeri dobrih praks v raziskovanju za prenos v prakso

Predsedujoči: Marta Šabec, MIZŠ; Peter Raspor, FVZ UP

11:00-11:15

Eva Mravljak, BF UL; Manca Polovšak, FDV UL ECOTROPHELIA SLOVENIJA 2015: PROMI - Okrepčilni beljakovinski lonček /PROMI - An invigorating/refreshing protein-based cup/

11:15-11:30

Ana Dobnik, UP FVZ; Petra Cvetek UP FAMNIT ECOTROPHELIA SLOVENIJA 2015: POWER BUCKY – ajdovi piškoti z zelenim čajem /POWER BUCKY - buckwheat cookies with green tea/

11:30-11:45

Jasmina Dolinšek, MO MB Izboljs anje kakovosti z ivljenja bolnikov s celiakijo /Improving the quality of life of coeliac disease patients/

11:45-12:00

Aleksandra Mišan, FINS Bilateralni projekt Slovenija-Srbija: Učinkovitost funkcionalnih živilskih proizvodov na osnovi žit pri ljudeh s presnovnimi motnjami /Bilateral project Slovenia–Serbia: Cereal based products for people diagnosed with metabolic disorder/

12:00-12:15

Jan Štrukelj Projekt: Ajda požen' /Grow, buckwheat, grow!/

12:15-12:30

Nataša Klemenčič Štrukelj; ČZS Od setve do žetve - kar sejemo, to žanjemo /From sowing to harvest - you reap what you sow/

12:30-12:45 Martina Avbelj, BF UL Projekt MIZŠ: Inovativne fermentacije za razvoj novih funkcionalnih živil /Innovative fermentation technologies for new functional food development/

12:45-13:00 Matjaž Deželak, MF UM ARRS Mladi raziskovalci- Doktorski projekt: Nekonvencionalna žita v pivovarstvu: primer ajde

/Non-conventional grains for brewing: The case of buckwheat/ 13:00-14:00 Odmor

Izbrani primeri dobrih praks v razvoju novih izdelkov Predsedujoči:

Petra Medved Djurašinović, GZS; Peter Raspor, FVZ UP 14:00-14:15

Mateja Pohlin, VIVO catering d.o.o. Ajda v kulinariki /Buckwheat in culinary art/

14:15-14:30

Irena Rotar, Engrotuš d.o.o. Sirovi štruklji iz ajde /Buckwheat dumplings filled with cottage cheese/

14:30-14:45 Tatjana Vrščaj Vodošek, Mercator d.d. Ajdovi izdelki Mercatorjevih mojstrov /Buckwheat products of Mercator’s Masters

14:45-15:00

Brigita Lojk, Mlinotest d.d. Testenine iz ajde /Buckwheat pasta/


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15:00-15:15 Regina Godec, Pivovarna Laško d.d. Pivo z dodatkom tatarske ajde /Beer with Tartary buckwheat/

Zaključek delavnice Peter Raspor, FVZ UP

15:15-15:30 Peter Raspor, FVZ UP Sporočilo projekta Trafoon /The message from the EU FP7 project »Trafoon«/

3. in 4. 6 2015

Popularizacija ajde Predstavitev knjig: Ajda od njive do zdravja; Peter Raspor, Sonja Smole Možina AJDA/BUCKWHEAT; Blanka Vombergar in sod. Štirijezična knjižica Rad bi vedel več... o ajdi; Vida Škrabanja

Predstavitev revij: Revija 5 zvezdic, majska številka, posvečena receptom z ajdo, Urša Cvilak Revija Mlinarstvo-Pekarstvo, Anton Bantan

Predstavitev dogodka: Tekmovanje Ajda in kulinarika-Konzorcij biotehniških šol Slovenije, Blanka Vombergar

4. 6. 2015

15:30-19:30

Praktična delavnica izdelave izdelkov iz tatarske ajde

Blanka Vombergar, Stanko Vorih, Marija Horvat


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POZDRAVI


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Pozdrav dekanje Fakultete za vede o zdravju

Darja Barlič Maganja Fakulteta za vede o zdravju, Univerza na Primorskem

Izola, Slovenija

Izvleček V dobrem desetletju svojega delovanja je Fakulteta za vede o zdravju razvila dva prepoznavna študijska programa 1. in 2. stopnje – študij Zdravstvena nega in študij Prehransko svetovanje – Dietetika. Postavila je močne temelje na področju raziskovanja na področju zdravstvenih in prehranskih ved. V zadnjem letu je svoje aktivnosti postavila pod okrilje Inštituta za živila, prehrano in zdravje. Naše poslanstvo in naše vrednote so dobro integrirane v okviru Fakultete tudi s kompatibilnimi skupinami Univerze na Primorskem in izven nje v regiji. Naš cilj je zagotoviti visoko kakovostne interdisciplinarne raziskave na področju živilsko prehranske oskrbovalne verige skupaj s področjem zagotavljanja zdravja. Med raziskovalnimi področji smo se posebej osredotočili na: živila, prehrano, dietetiko, zdravstveno nego, zdravstveno varstvo in zdravje posameznika in prebivalstva. Raziskave so vezane na različne ravni na lokalno skupnost, pa tudi na regionalno, nacionalno in mednarodno raven. Naše raziskovalno delo se prenaša preko naših partnerjev, študentov in celotne družbe, tako v okviru študijskih programov na Fakulteti za zdravstvene vede Univerze na Primorskem, kot tudi v okviru programov vseživljenjskega učenja in ciljanih dogodkov, ki jih organiziramo za različne strokovne javnosti. Ključne besede: dietetika, zdravje, prehrana

Welcome by the Dean of the Faculty of Health Sciences

Darja Barlič Maganja Faculty of Health Sciences, University of Primorska

Izola, Slovenia

Abstract The Faculty of Health Sciences has developed two distinct study programs 1st and 2nd grades - studies Nursing and Nutritional Counselling – Dietetics. In the decade of its operation, it has laid a strong foundation in research in the field of health and nutritional sciences. In the last year of its activities the research has been put under the auspices of the Institute for Food, Nutrition and Health. Our mission and our values are well integrated in the Faculty and also compatible with groups of the University of Primorska and also outside the region. Our goal is to provide high-quality interdisciplinary research in the field of agro food supply chain, together with the scope of health protection. Among the fields of research, we are particularly focused on: food, nutrition, dietetics, nursing, health care and the health of individuals and populations. Research is related to the different levels: to local communities but also to regional, national and international level. Our research work is transmitted through our partners, students and the entire society in the context of the study programs at the Faculty of Health Sciences, University of Primorska as well as in the context of lifelong learning programs and targeted events that are organized for various professional circles. Key words: dietetic, health, nutrition


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Pozdrav direktorja Izobraževanega centra Piramida Maribor

Davorin Urih Izobraževalni center Piramida Maribor, Maribor, Slovenija

Izvleček Izobraževalni center Piramida Maribor je sodoben šolski center za živilske poklice. Sestavljajo ga tri organizacijske enote Srednja šola za prehrano in živilstvo, Višja strokovna šola in Medpodjetniški izobraževalni center. Srednja šola za prehrano in živilstvo ima 55-letno tradicijo. Na njej se šola letno okoli 300 dijakov. Vpisujejo se v triletni program za poklice: pek, slaščičar in mesar. Po končanem triletnem programu se lahko izobražujejo še dodatni dve leti in si pridobijo izobrazbo živilsko prehranskega tehnika. Z dvoletnim nižjim poklicnim izobraževanjem si dijaki pridobijo izobrazbo pomočnika v biotehniki. Leta 1999 je bila ustanovljena Višja strokovna šola, ki ponuja višješolski študijski program Živilstvo in prehrana ter višješolski študijski program Organizator socialne mreže. Programi so strokovno praktično naravnani. Dijaki in študentje imajo možnost mednarodnih izmenjav. Zadnja pridobitev Izobraževalnega centra Piramida je leta 2010 ustanovljen Medpodjetniški izobraževalni center. V sklopu MIC-a delujejo šolske pekarske, slaščičarske in mesarske delavnice, prodajalna in slaščičarna. MIC organizira osnovne in nadaljevalne seminarje in delavnice za odrasle in otroke ter izpopolnjevanja in specializacije na področju pekarstva in slaščičarstva. Ključne besede: izobraževanje, srednja šola, višja šola, medpodjetniški izobraževalni center

Welcome address by the Director of the Educational Centre Piramida Maribor

Davorin Urih

Educational Centre Piramida, Maribor, Slovenia Abstract The Education Centre Piramida Maribor is a professional school in Maribor and provides education for occupations in the area of food and nutrition. It consists of three units: Secondary school for food and nutrition, Higher vocational college and The inter-company education centre. Secondary school for food and nutrition has the 55 years of tradition and about 300 students/per year. It covers vocational and technical levels. Students are enrolled in 3-year program to gain the profession of baker, butcher or confectioner. After graduating the vocational program the students are enabled to finish two further years in order to get the secondary school degree and become the food technician. In two-year lower vocational education students obtain the degree of assistant in biotechnology. Higher vocational college was established in 1999. After graduation at the secondary school students can enter the college for 2-year study (short type of tertiary education) in two programs Food technology and nutrition or Organizer of social networks. Secondary and college students both have the option of international exchange. The inter-company education centre is 4 years old as it was established in 2010. Within it operate the school bakery, pastry and butcher workshops, a coffee shop and a confectionary. The inter-company education centre organizes basic and advanced seminars and workshops for adults and children as well as training and specialization in the field of bakery and confectionary. Key words: education, secondary school, higher vocational college, the inter-company education centre


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Sekcija: Ajda


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Od projekta do prenosa v prakso: Pogled podjetnika

Boris Kovač Fakulteta za vede o zdravju, Univerza na Primorskem

Izola, Slovenija

Izvleček S ciljem večanja dobička v poslovnem svetu se nenehno rojevajo zamisli in ideje. Zelo pomembno je izluščiti prave inovativne ideje. Tri najpomembnejša gibala, ki kreirajo spremembe in prinašajo novosti v živilstvu so potrošnikove potrebe, nova odkritja znanosti in tehnike in splošni globalni trendi. Vedenje in življenjski slog evropskega potrošnika kažeta na vse večje potrebe po proizvodih, ki prinašajo večje ugodnosti, potrošnika skrbi, iz kakšnih surovin in kako je živilo proizvedeno. Konkurenčnost je mogoče doseči le s permanentnim udejanjanjem inovativnosti. Inovativnost v žitno predelovalni industriji je poslovni proces, ki je povezan z izkoriščanjem tržnih priložnosti in kreacijo novih izdelkov. Raziskovanje je podpora razvoja žitno predelovalne industrije, je tesno povezano s pripravljenostjo sprejemati tveganje in preskušati nove zamisli na trgu. Večja in organizirana podjetja v svoj proizvodni proces lažje vključujejo vodenje razvojno raziskovalnih aktivnosti ter prenašajo rezultate raziskovanja v prakso, kar prispeva k povečevanju dodane vrednosti proizvodov. Ajda je kot del slovenske tradicije, tako s prehranskega stališča kot tudi s stališča kreiranja novih izdelkov večje dodane vrednosti eno izmed najobetavnejših psevdo žit. Ključne besede: žitno predelovalna industrija, razvoj in raziskovanje

From project to transfer into practice: Entrepreneur view

Boris Kovač Faculty of Health Sciences, University of Primorska

Izola, Slovenia Abstract With the aim of increasing profits new concepts and ideas are constantly born and developed. It is very important to discern the right innovative ideas at the right time. Three major trends create change and bring innovations in the food industry; consumer's needs, new discoveries of science and the general global trends. Behavior and lifestyles of European consumers show a growing need for products that bring greater benefits, consumer cares about, from what materials and how the food is produced. Innovation in the cereal processing industry is a business process associated with the exploitation of market opportunities for new products. Competitiveness can only be achieved through permanent actualization of innovation. Research is support of the development of cereal processing industry. This is closely related to the willingness to take risks and test new ideas on the market. The larger and more organized companies in their production processes include research and development activities and the transfer of research results into practice, thus contributing to the increase in value-added products. Buckwheat as a part of Slovenian tradition by a nutritional point of view as well as from the perspective of creating new value-added products is one of the most promising pseudo cereals. Key words: cereal processing industry, research and development


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Ajda kot poljščina in njene lastnosti v pridelavi

Franc Bavec, Martina Bavec

Fakulteta za kmetijstvo in biosistemske vede, Univerza v Mariboru Hoče, Slovenija

Izvleček Na območje današnje Slovenije je ajda prišla v 15. stoletju. Kot divjo rastlino jo je mogoče najti na Kitajskem (Himalaja), kot plevel pa v Sibiriji in na Daljnem vzhodu. Ajdo (navadna - Fagopyrum esculentum in tatarska - F. tataricum) kot poljščino s kratko rastno dobo pridelujemo kot glavni ali strniščni posevek. Ker je za pridelavo nezahtevna, je ugodna za kolobarjenje v ekološkem pridelovalnem sistemu, še posebej kot paša za čebele, je rastlina za zeleni podor in za proizvodnjo tradicionalnih ter novih nišnih produktov. Agroekološke razmere in prilagodljivost sortimentov vplivajo na oplodnjo, kakor tudi na pridelek zrnja, pri navadni ajdi pa tudi na tvorbo medu. Uravnotežen soobstoj čebel in navadne ajde je ena temeljnih nalog na področju varstva okolja, povečanje pridelave tatarske ajde pa je svetovano na podlagi združenih setev obeh. Novi izzivi na področju pridelave in rabe ajde so novi žlahtniteljski programi in nišni proizvodi od hrane do vzglavnikov.

Ključne besede: ajda, pridelava, čebele, razvoj

Buckwheat production characteristics

Franc Bavec, Martina Bavec Faculty of Agriculture and Life Sciences, University of Maribor

Hoče, Slovenia

Abstract Buckwheat came in the area of today´s Slovenia in the 15th century. As a wild plant can be found in China (Himalaya) and as a weed is present in Siberia and in the Far East. Buckwheat (common - Fagopyrum esculentum and tartary - F. tataricum) as a crop with short vegetation period is produced as a main or stubble crop. As low input crop it is suitable for crop rotation in organic production system, especially as a pasture for honeybees, green manure and creating traditional and new niche products. Agroecological circumstances and genotype adaptability can influence plant fertility, grain yields, and by common buckwheat also honey yields. Interdependence between yields of buckwheat and honeybees is the most expressed among field crops. Balanced coexistence of honeybees and common buckwheat is one of basic tasks at the field of environment protection. Cultivation of tartary buckwheat is suggested like intercrops with common buckwheat. The new challenges for production and use of buckwheat are the new breeding programs, niche food products and pillows. Key words: buckwheat, cultivation, honeybees, development


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Tehnologije primarne predelave ajde

Lidija Tašner, Igor Lipovnik ŽITO, d.d.

Ljubljana, Slovenija Izvleček Ajda je nadvse zanimiva poljščina, ki v zadnjem času zelo pridobiva na popularnosti. Ajda je poljščina, ki jo lahko sejemo spomladi kot glavni posevek ali kot strniščni posevek za žiti, zlasti za ječmenom. Pri spravilu je pomembno, da jo čim prej posušimo na vlago primerno, za skladiščenje, da ne pride do pojava plesni in posledično tvorbe mikotoksinov. Pred mletjem ajde je najprej potrebno izvesti čiščenje žitne mase ajde. Pri čiščenju pred mletjem moramo biti pozorni na prisotnost zdravju škodljivih primesi. Predstavljeno je izdvajanje primesi na osnovi barve. Proizvajalci opreme nenehno izpopolnjujejo postopke ločevanja za potrebe čiščenja žit pred predelavo in s tem omogočajo zagotavljanje večje varnosti izdelkov. Prioritetna naloga je tudi optimiranje ločevanja luske od oluščenih zrn ajde in tako povečati kakovost končnega izdelka kot tudi izplen. Mletje ajde se lahko vrši na tri načine: s kombinirano meljavo, zelenim mletjem ali mletjem termično obdelane ajde. Specifična onesnaževala, na katera moramo biti pozorni pri žitih, so pesticidi, težke kovine, mikotoksini in alkaloidi. Pri gojenju ajde se ne uporablja veliko gnojil, prav tako ne prenese sredstev za zatiranje plevelov (herbicidov) in ne napada je veliko škodljivcev. Tako je pri nakupu ajde za predelavo potrebno biti pozoren predvsem na prisotnost težkih kovin, zlasti kadmija in toksičnih izločkov plesni – mikotoksinov. V zadnjih letih so v ajdi in izdelkih iz ajde odkrili tudi prisotnost alkaloidov atropina in skopolamina iz semen strupenega plevela navadni kristavec (Datura stramonium). Pri predelavi ajde, ki sama ne vsebuje glutena, moramo biti pozorni tudi na križno kontaminacijo z glutenom. Ključne besede: ajda, moka, kaša, čiščenje, mletje, tveganja, kontaminanti, mikotoksini

Technology of buckwheat primary processing

Lidija Tašner, Igor Lipovnik ŽITO, d.d.

Ljubljana, Slovenia Abstract Buckwheat can be grown as a sole crop or second crop buckwheat. At harvest time is important to dry it as soon as possible to the humidity suitable for the storage, to avoid the formation of mold and, consequently, the formation of mycotoxins. When cleaning before grinding it is necessary to pay attention to the presence of harmful impurities. Separation of impurities on the color basis is presented. Grinding of buckwheat can be performed in three ways: with the combined milling, green milling or milling of thermo processed buckwheat. Specific contaminants of grains are pesticides, heavy metals, mycotoxins and alkaloids. In fact, it is not usual to use a lot of herbicides in production of buckwheat, so mainly heavy metals, especially Cadmium and mycotoxins from moulds present usual hazards. In addition to this, some alkaloids have been frequently detected, like atropin, scopolamin and others from Datura stramonium. For the processing of buckwheat, which itself does not contain gluten, we must provide to avoid cross-contamination with gluten. Key words: buckwheat, flour, groats, cleaning, milling, hazards, contaminants, mycotoxins


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Zelena masa heljde u razvoju prehrambenih proizvoda

Anamarija Mandić

Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu Novi Sad, Srbija

Izvod U radu su prikazane mogućnosti korišćenja sporednih proizvoda koji nastaju duž proizvodnog procesa gajenja i prerade heljde. Najveća pažnja je posvećena listu i cvetu, koji se mogu koristiti kao funkcionalni sastojak za kreiranje prehrambenih proizvoda. Prikazan je sadržaj flavonoida zelene mase heljde, antioksidativna svojstva i biološka aktivnost. U našim krajevima zelena masa heljde se komercijalno ne može naći kao sastojak prehrambenih proizvoda, te je stoga jedno poglavlje posvećeno karakterizaciji formulisanog hleba sa zelenom masom heljde. Posebna pažnja je posvećena i klijancima heljde. Ključne reči: list i cvet heljde, klijanci heljde, flavonoidi, rutin, hleb, čaj

Buckwheat green mass in the development of food products

Anamarija Mandić University of Novi Sad, Institute of Food Technology

Novi Sad, Serbia Abstract Possibilities for the utilization of byproducts generated in the production and processing of buckwheat are presented in this paper. The main part is dedicated to the buckwheat leaf and flower as a functional ingredient for the formulation of food products and their flavonoid content, antioxidant properties and biological activities are overviewed. Commercially available food products containing buckwheat green mass are not presented on the market in this region, and therefore one chapter is dedicated to the characterization of bread formulated with buckwheat green mass. Buckwheat sprouts are also considered as a valuable buckwheat product. Key words: buckwheat leaf and flower, buckwheat sprout, flavonoids, rutin, bread, tea


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Sekcija: Tehnologija


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Heljda kao funkcionalna sastojka u pekarskim proizvodima

Marijana Sakač Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu

Novi Sad, Srbija

Izvod Heljda se primarno uzgaja zbog zrna, od koga se, nakon ljuštenja, mlevenja i prosejavanja, proizvodi brašno od heljde, koga odlikuje zavidan sadržaj antioksidanata, pre svega polifenola i tokoferola. Međutim, heljdino brašno ne sadrži gluten, pa se, stoga, ono koristi u proizvodnji pekarskih, finih pekarskih, testeničarskih i brašneno-konditorskih proizvoda u kombinaciji sa jednim ili više vrsta brašna od cerealija. Nivo inkorporiranja heljdinog brašna u neku formulaciju zavisi od vrste proizvoda i limitiran je, između ostalog, reološkim osobinama testa. Visok sadržaj antioksidanata u zrnu heljde, pored drugih funkcionalnih komponenti, predstavlja osnov za korišćenje heljdinog brašna u formulacijama sa ciljem da se dobiju funkcionalni proizvodi sa dodatom vrednošću ili bezglutenski funkcionalni proizvodi. Ključne reči: heljdino brašno, antioksidanti, polifenoli, tokoferoli, reološka svojstva testa, proizvodi obogaćeni heljdom, bezglutenski proizvodi

Buckwheat as a functional ingredient in bakery products

Marijana Sakač Institute of Food Technology, University of Novi Sad

Novi Sad, Serbia

Abstract Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour, which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat flour does not contain gluten, and, therefore, it is used in bakery, pasta and confectionary product formulations in combination with cereal flour(s). The level of buckwheat flour incorporation in some product formulation depends on a type of product and is limited, among others, by rheological properties of dough. Due to a relatively high content of antioxidants in buckwheat flour, it is used for substitution of wheat or other cereal flour in formulations in order to create either functional added value or gluten-free products. Key words: buckwheat flour, antioxidants, polyphenols, tocopherols, rheological properties of dough, buckwheat-containing added value products, gluten-free products


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Kruh in pecivo iz navadne in tatarske ajde

Blanka Vombergar1, Stanko Vorih1, Marija Horvat1, Ivan Kreft2 1Izobraževalni center Piramida Maribor, Višja strokovna šola, Maribor, Slovenija

2Gozdarski inštitut Slovenije, Ljubljana, Slovenija

Izvleček Razlogi za uživanje navadne in tatarske ajde v Sloveniji so predvsem popestritev jedilnikov, povezava s kulinarično dediščino, pa tudi ugodna prehranska sestava. Pomembna je tudi prisotnost flavonoidov (predvsem rutina) v ajdi. Žal jedi in izdelkov iz tatarske ajde še skoraj ni zaslediti na slovenskem trgu. Razlog je nepoznavanje tatarske ajde, ki je pozabljena, kljub temu, da smo jo do pred petdeset leti imeli na Slovenskem in celo poimenovali smo jo „cojzla”, saj jo je v Slovenijo prinesel Žiga Zois. V trgovinah je tudi zelo skromna ponudba te ajde in razlogi so tudi nepoznavanje načinov priprave. Na IC Piramida Maribor smo v zadnjih desetih letih razvili več kot 50 različnih izdelkov iz tatarske ajde, preučevali pa smo tudi kulinarično dediščino navadne ajde. Preučevali smo tehnologije izdelave različnih test iz ajdovih mok in razvili več specifičnih tehnoloških postopkov. Raziskave so potekale v sodelovanju z univerzitetnimi institucijami v Sloveniji in v tujini ter proizvajalci. Ključne besede: ajda, tatarska ajda, pekovski izdelki, slaščičarstvo, nove tehnologije

Bread and pastry from common and Tartary buckwheat

Blanka Vombergar1, Stanko Vorih1, Marija Horvat1, Ivan Kreft2 1The Education Centre Piramida Maribor, Higher Vocational College, Maribor, Slovenia

2Slovenian Forestry Institute, Ljubljana, Slovenia Abstract Food quality and other technological properties of buckwheat are the reason for the increasing popularity of buckwheat in nutrition. Nowadays buckwheat is not used only as a foodstuff to prevent famine as it used to be in the past, the reason is in its different taste, as well as for its traditional value. The presence of flavonoids (mainly rutin) in buckwheat motivates producers and consumers to prepare and enjoy a variety of foods from buckwheat. Unfortunately, dishes and products from Tartary buckwheat are rather rare in the Slovenian market. The reason for that is the lack of knowledge about the Tartary buckwheat despite the fact that it was brought to Slovenia years ago by a Slovenian Žiga Zois and called ''cojzla'' after him. Other reasons are also a very modest offer in shops and the lack of knowledge about the methods of preparation. In the last 10 years we have developed more than 50 Tartary buckwheat products. We studied the production technologies of various types of dough from Tartary buckwheat flour, and developed a number of specific technologies. The researches were conducted in collaboration with academic institutions and producers from Slovenia and abroad. Key words: common buckwheat, Tartary buckwheat, bakery products, confectionery, new technologies


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Ajdove testenine

Mateja Modic, Sonja Furlan Žito d.d.

Ljubljana, Slovenija

Izvleček Osnovna tehnologija proizvodnje testenin z dodatkom ajdove moke se bistveno ne razlikuje od proizvodnje durum testenine. Testenine so, odvisno od deleža ajdove moke, temnejše sivkaste barve z značilnim okusom po ajdi. Pri kuhanju vežejo več vode, zaradi prekinjene glutenske mreže so take testenine lahko bolj lepljive in prihaja do večjih izgub suhe snovi kot pri durum testenini. Suhe testenine z dodatkom ajdove moke imajo običajno krajši rok trajanja kot durum testenine, za podaljšanje roka trajanja sveže in sveže polnjene testenine se čedalje več uporablja pakiranje v modificirani atmosferi. V svetu imajo najdaljšo tradicijo izdelave ajdovih testenin na Japonskem, kjer izdelujejo valjane soba rezance, v Švici in Italiji so poznani pizzocheri. V Sloveniji izdeluje ajdove testenine več proizvajalcev - delež ajdove moke v testeninah je različen in znaša največkrat od 20 do 50% v kombinaciji z drugimi mokami. Ajda ne vsebuje beljakovin, ki tvorijo gluten, zato jo lahko uživajo tudi bolniki s celiakijo in je zaradi svoje visoke prehranske vrednosti odlična izbira za izdelavo brezglutenske testenine. V Sloveniji je vse premalo poznana tatarska ajda, ki bi si zaradi vsebnosti snovi, ki ugodno vplivajo na zdravje, zaslužila večjo pozornost tudi pri razvoju novih vrst testenin. Ključne besede: ajdova testenina, tehnologija izdelave testenin, ajda, brezglutenska testenina

Buckwheat pasta

Mateja Modic, Sonja Furlan

Žito d.d. Ljubljana, Slovenia

Abstract The technology of pasta production with added buckwheat flour is not very different from production of durum wheat pasta. Pasta is, depending on the percentage of buckwheat flour, dark grey colour with specific flavour of buckwheat. During cooking binds more water, because of the broken gluten network, cooked pasta could be more sticky and the cooking loss of dry material is greater than in durum pasta. Dry pasta with added buckwheat flour has usually shorter shelf life than durum pasta. Modified atmosphere is usually used for the prolongation of shelf life of fresh pasta. In Japan they have the longest tradition of making buckwheat pasta called soba noodles. Italians and Swiss are on the other hand famous for pizzocheri. In Slovenia there are a lot of producers of buckwheat pasta and the percentage of added buckwheat flour varies from 20- 50% usually in combination with different other flours. Buckwheat doesn’t contain gluten and because of it, it is useful for the patients with celiac disease. Also because of its high nutritional value it is an excellent choice for production of gluten free pasta. In Slovenia the knowledge of tartary buckwheat is poor, but because of its ingredients that have good impact on health it should have greater attention in future development of new kinds of pasta. Key words: buckwheat pasta, pasta technology, buckwheat, gluten free pasta


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Prehransko zanimive bioaktivne snovi v ajdi

Darja Barlič Maganja1, Samo Kreft2 1Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija

2Fakulteta za farmacijo, Univerza v Ljubljani, Ljubljana, Slovenija

Izvleček Ajda predstavlja dragocen vir različnih bioaktivnih in prehransko pomembnih spojin. Vsebuje proteine z visoko biološko vrednostjo in uravnoteženo aminokislinsko sestavo, visoko koncentracijo rezistentnega škoba in vlaknin. Ajdova zrna predstavljajo bogat vir esencialnih mineralov, ki jih mora organizem prejeti s hrano, prav tako so bogata tudi z vsebnostjo vitaminov skupine B. V različnih delih rastline se nahajajo tudi številne funkcionalne spojine kot so flavonoidi, fenolne spojine in fitosteroli, ki delujejo kot antioksidanti. Znižujejo holesterol, imajo protivnetni in antidiabetični učinek, preprečujejo alergije in zavirajo razvoj rakavih obolenj. Številne farmakološke učinke pripisujejo flavonoidu rutinu, ki se nahaja v listih in cvetovih ajde. Preprečuje spremembe v kapilarah, ki vodijo do nastanka hemoragičnih obolenj in hipertenzije. Različni termični postopki vplivajo na vsebnost bioaktivnih spojin v ajdi. Prav tako obstajajo razlike v zastopanosti posameznih spojin v mlevnih frakcijah, tako prehransko pomembnih kot tudi salicilaldehida, ki daje ajdi značilen vonj. Ključne besede: ajda, prehransko pomembne spojine, bioaktivne spojine

Nutritional bioactive compounds in buckwheat

Darja Barlič Maganja1, Samo Kreft2 1Faculty of Health Sciences, University of Primorska, Izola, Slovenia

2Faculty of Pharmacy, University of Ljubljana, Ljubljana, Slovenia

Abstract Buckwheat is recognised as a valuable source of different bioactive and nutritionally important compounds. It contains proteins with high biological value and balanced amino acid composition, high resistant starch and dietary fiber. Buckwheat seeds are a good source of many essential minerals that must be obtained through diet and are rich in total B vitamins content. Different parts of the buckwheat plant contain functional components like flavonoids, phenolic compounds and phytosterols. These compounds have antioxidant, antiinflamatory, hypocholesterolemic, antidiabetic, antiallergic and anti-cancer activities. The main flavonoid rutin present in leaves and flowers has many interesting pharmacological effects. It antagonizes the increase of capillary fragility associated with hemorrhagic disease or hypertension. Different thermal processing conditions of buckwheat have influence on the content of bioactive compounds. Also the composition of buckwheat seed milling fractions varies in their content of nutritionally valuable compounds and of salicylaldehyde which gives the buckwheat products typical odor. Key words: buckwheat, nutritionally valuable compounds, bioactive compounds


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Sekcija: Prehrana in zdravje


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Bolezni, povezane z glutenom

Dušanka Mičetić-Turk1, Jernej Dolinšek2, Tadej Ornik3, Maja Šikić Pogačar1 1Medicinska fakulteta, Univerza v Mariboru, Maribor, Slovenija

2Univerzitetni klinični center Maribor, Maribor, Slovenija 3Slovensko društvo za celiakijo, Maribor, Slovenija

Izvleček V zadnjih treh stoletjih se je vsebnost glutena v dnevni prehrani prebivalstva Evrope močno povečala. Pomemben odstotek prebivalstva ni nikoli razvil tolerance na gluten. Po sodobni opredelitvi je celiakija imunsko pogojena sistemska bolezen, ki je posledica uživanja glutena in sorodnih beljakovin. Kaže se s široko paleto raznovrstnih kliničnih simptomov in znakov, ki vključujejo tipične prebavne simptome in/ali zunaj črevesne simptome. Za celiakijo so značilni prisotnost za celiakijo značilnih protiteles, zapisa HLA DQ2 in DQ8 ter različne stopnje enteropatije. Presejanje populacije in iskanje bolnikov v tveganih skupinah prebivalstva ter uporaba novih diagnostičnih metod kažejo, da gre za pogosto kronično motnjo s pojavnostjo 1/100, ki celo narašča. Zdravljenje celiakije je še vedno izključno prehrana brez glutena. Ajda, ki ne vsebuje glutena, je eno izmed živil prihodnosti, ne le zaradi vrste pozitivnih učinkov na zdravje, temveč tudi glede na ohranjanje zdravih tal, vode in zraka. V prispevku prikazujemo ajdo kot prehranski izziv na področju obravnave in zdravljenja celiakije. Ključne besede: celiakija, prehrana, ajda

Gluten related disorders

Dušanka Mičetić-Turk1, Jernej Dolinšek2, Tadej Ornik3, Maja Šikić Pogačar1 1Faculty of Medicine University of Maribor, Maribor, Slovenia

2University Medical Centre Maribor, Maribor, Slovenia 3Slovenian Society for Coeliac Disease, Maribor, Slovenia

Abstract In the last three centuries, the gluten intake within the daily diet increased significantly. A significant percentage of the population never developed tolerance to gluten. Modern definition defines celiac disease as an immune-mediated systemic disease caused by consumption of gluten and related proteins, and is manifested with a variety of clinical symptoms and signs. These include typical gastrointestinal symptoms and / or non-intestinal symptoms. Celiac disease is characterized by the presence of celiac disease-specific antibodies, HLA DQ2 and DQ8 and different degrees of enteropathy. Screening of the population and active search for patients in high-risk populations with the use of new diagnostic methods shows that it is often a chronic disorder with an incidence of 1:100 which only increases. The treatment of celiac disease is still closely linked to a gluten-free diet. The buckwheat belonging to the gluten free cereals is undoubtly the food of the future, not only because of the many beneficial health effects but also to maintain healthy soil, water and air. The purpose of this paper is to show the buckwheat as a nutritional challenge for the celiac disease treatment. Key words: celiac disease, nutrition, buckwheat


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Prebavljivost ajdovega škroba

Vida Škrabanja1, Boris Kovač2, Ivan Kreft3 1Župnca, Novo mesto, Slovenija

2Mlinotest d.d., Ajdovščina, Slovenija 3Gozdarski inštitut Slovenije, Ljubljana, Slovenija

Izvleček Uvodoma prispevek predstavi vrste rezistentnega škroba in dejavnike, ki botrujejo njegovemu nastanku. Delo pregledno povzema rezultate analiz vsebnosti rezistentnega škroba v nekaterih izdelkih iz ajde. Prehranske značilnosti škroba ajde so bile proučevane z namenom, da se prepoznajo presnovni odzivi na različne izdelke iz ajde kot tudi možnosti uporabnosti in potenciala pri preprečevanju in obvladovanju kroničnih nenalezljivih bolezni. Količina hidroliziranega in rezistentnega škroba kuhane ajdove kaše, ajdovega kruha z različnimi deleži ajdove moke oziroma dodatkom ajdove kaše je bila ocenjena in vitro. In vivo rezultati prebavljivosti škroba so bili ovrednoteni z merjenjem koncentracij glukoze in inzulina v krvi zdravih posameznikov po dveh obrokih ajdovih živil ter po zaužitju standardnega pšeničnega kruha. Na koncu delo obravnava možnost uporabe specifičnih lastnosti rezistentnega škroba v razvoju živil in predstavi potencialne funkcionalne lastnosti ajdovega škroba v načrtovanju prehrane. Ključne besede: ajda, prebavljivost škroba, rezistentni škrob

Buckwheat starch digestibility

Vida Škrabanja1, Boris Kovač2, Ivan Kreft3 1Župnca, Novo mesto, Slovenia,

2Mlinotest d.d., Ajdovščina, Slovenia, 3Slovenian Forestry Institution, Ljubljana, Slovenia

Abstract Different types of resistant starch and influences on its formation are introduced. Authors transparently summarize and discuss the resistant starch content of some buckwheat food products. Nutritional characteristics of buckwheat starch were studied with the aim to identify metabolic responses to a variety of products made from buckwheat as well as the possibility of use thereof and their potential in the prevention and management of chronic non-communicable diseases. The amount of hydrolyzed and resistant starch in cooked buckwheat groats, buckwheat bread with different proportions of buckwheat flour and buckwheat groats added to the dough were assessed in vitro. In vivo starch digestibility was evaluated by measuring the concentrations of glucose and insulin in the blood of healthy individuals after ingestion of two different buckwheat foods and compared to the corresponding postprandial response after ingestion of a standard white wheat bread. Finally, the authors deal with the possibility of using the specific properties of resistant starch in designed food and present potential functional properties of buckwheat starch for different nutritional purposes. Key words: buckwheat, starch digestibility, resistant starch


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Ajda v uravnoteženi prehrani

Tamara Poklar Vatovec, Tadeja Jakus Fakulteta za vede o zdravju, Univerza na Primorskem

Izola, Slovenija Izvleček Prehrana ljudi naj bi bila hranilno in energijsko uravnotežena ter obenem varovalna prehrana, ki ohranja in krepi človekovo zdravje. Načini prehranjevanja ljudi so v današnjem času zelo različni in zato vključujejo tudi različno število dnevnih obrokov. Izbira živil in način prehranjevanja vplivata na pojavnost nekaterih kroničnih nenalezljivih bolezni in podhranjenosti, ki znatno prispevajo k slabši kakovosti življenja posameznikov, posledično pa vplivajo na celotno družbo. Zdrava prehrana je eno od tistih področij, ki ne sodi le v domeno ene politike, ampak je pomembno, da si zato prizadevajo tudi različni sektorji in ustanove. V prispevku predstavimo model za pomoč pri ocenjevanju zdravih jedilnikov z ajdo. Pri gradnji hierarhičnega modela kriterijev smo upoštevali smernice zdravega prehranjevanja za odraslo populacijo. Kot računalniško podporo smo uporabili metodo Decision Expert za večparametrsko modeliranje, ki pomaga pri odločanju med jedilniki ter nudi možnost takojšnjega vpogleda, zakaj je posamezni jedilnik primeren oz. neprimeren. S tem postopkom smo prispevali k celovitemu in jasnejšemu pogledu na reševanje problema. Ključne besede: ajda, varovalni jedilnik, uravnoteženi jedilnik, odločitveni model, DEXi

Buckwheat in the balanced diet

Tamara Poklar Vatovec, Tadeja Jakus Faculty of Health Sciences, University of Primorska

Izola, Slovenia Abstract Human nutrition should maintain and enhance human health. Eating practices are nowadays very diverse and therefore include a different number of daily meals. Food selection and nutrition regime have influence on the occurrence of some chronic non-contiguous diseases and malnutrition that considerably contribute to a poorer quality of life of individuals and consequently they influence the whole society. Healthy nutrition is one of the areas, which are intersectional. It is therefore important that different sectors and institutions consider it, too. This paper proposes a decision model for evaluating

healthy daily nutrition menu with buckwheat. The building of hierarchic criteria model

was based on criteria of the national nutrition guidelines for adults. We used the Decision Expert method – a multi attribute hierarchical model, helping in decision making during menu evaluation, as computer support. This process also offers the opportunity of an immediate identification of acceptable or unacceptable daily nutrition. The expert system approach, besides the basic intention to help in selecting, also provides a more complex, global and clearer view of the problem. Key words: buckwheat, protective menus, balanced menus, decision model, DEXi


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Ali je lahko ajda funkcionalno živilo pri bolnikih?

Ksenija Ekart Univerzitetni klinični center Maribor

Maribor, Slovenija

Izvleček Članek opisuje ajdo kot funkcionalno živilo, primerno za prehrano bolnikov v bolnišnicah. Opisani so problemi, s katerimi se srečujemo pri vključevanju manj znanih in manj uporabljanih živil v prehrani bolnikov. Zaradi številnih dejavnikov, ki vplivajo na apetit bolnikov, se lahko zgodi, da tudi zaradi umeščanja manj znanih živil le-ta ostanejo na krožniku, bolnik pa ostane lačen. Popolna prehranska podpora je del terapije, vnos hrane pa mora biti nadzorovan. Nujne so hitre prilagoditve prehranskega načrta ob vključevanju jedi in živil, ki jih ima bolnik rad. Podhranjenost bolnikov v bolnišnicah je žal pogosta in ima za posledico povečano stopnjo umrljivosti, komplikacij v času zdravljenja, daljšo ležalno dobo in povišane stroške zdravljenja. Zato je potrebno predvsem pri vključevanju manj poznanih živil, čeprav z odličnimi funkcionalnimi lastnostmi, ubrati pravo pot z veliko mero občutljivosti. Ključne besede: bolnišnica, ajda, funkcionalno živilo, prehranska podpora, podhranjenost

Can buckwheat be used as a functional food for patients?

Ksenija Ekart University Medical Centre Maribor

Maribor, Slovenia

Abstract The article describes buckwheat as a functional food appropriate for nutrition for hospitalized patients. It describes problems we encounter with the inclusion of less known and used foods into the patients’ diet. Due to numerous factors influencing patient’s appetite, it can happen that less known food are left on the plate and patient remains hungry. Complete nutritional care and support is part of therapeutic care in hospitals and food intake should be monitored and supervised. Availability of different food choices, fast adjustments and modification of menus are necessary. Unfortunately undernourishment in hospitalized patients is quite common problem associated with increased mortality, increased therapeutic complication, prolonged duration of hospital stay and increased health care costs. Therefore we need to choose less known foods with a great deal of sensitivity even though they have excellent functional characteristics. Key words: hospital, buckwheat, functional food, complete nutritional care and support, undernutrition


33

Sekcija:

Zaščiteni in tradicionalni proizvodi iz zrnja v alpsko-mediteransko-

panonskih kulturah


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Tradicionalna živila kot izziv za razvoj novih živilskih izdelkov

Petra Medved Djurašinović1, Aleš Kuhar2, Peter Raspor3

1Gospodarska zbornica Slovenije, Ljubljana, Slovenija 2Biotehniška fakulteta, Univerza v Ljubljani, Domžale, Slovenija

3Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija Izvleček V Sloveniji je v sheme kakovosti vključenih že 30 izdelkov, od katerih je 21 certificiranih. Poleg proizvajalcev in ostalih deležnikov ima osrednjo vlogo pri ohranjanju in nadaljnjem razvoju izdelkov z oznakami posebne kakovosti tudi potrošnik. Njegov odnos do tradicionalnih živil in percipirano vrednost le-teh je potrebno upoštevati tudi pri poskusih uvajanja sprememb v to podskupino živil. Prispevek tako obravnava in proučuje možnosti razvoja novih živilskih izdelkov izhajajoč iz priznanih tradicionalnih živil. Ugotovljeno je bilo, da so tako proizvajalci kot potrošniki naklonjeni posodobitvam, vezanim na uporabo ekoloških surovin za proizvodnjo izdelkov z oznakami posebne kakovosti, spremembe embalaže in posodobitvam za izboljšanje priročnosti. Ekstremne inovacije sicer vzbujajo določeno stopnjo zanimanja, vendar ne kot posodobljena tradicionalna živila temveč kot popolnoma novi izdelki. Slovenija vsekakor razpolaga z določenimi tradicionalnimi izdelki s potencialom za nadaljnji razvoj. Ključne besede: tradicionalna živila, oznake posebne kakovosti, razvoj novih izdelkov, inovativnost, sprejemljivost inovacij, percipirana vrednost, potrošniki

Traditional foods as a challenge for new food product development

Petra Medved Djurašinović1, Aleš Kuhar2, Peter Raspor3

1Chamber of Commerce and Industry of Slovenia, Ljubljana, Slovenia 2Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia

3Faculty of Health Sciences, University of Primorska, Izola, Slovenia

Abstract In Slovenia there are 30 products being involved in quality schemes, 21 of those are certified. Beside producers and other stakeholders, consumer plays the main role in further production systems and traditional products development. It is important to consider his attitude toward traditional foods and the products perceived value in trying to implement adaptations or innovations in this subgroup of food products. Thus, this article speaks about possibilities of implementing changes within specific traditional foods and further on about new food product development from traditional foods. Types of adaptations/innovations that are acceptable from the point of view of producers as well as consumers are the use of ecological raw materials for traditional foods production, packaging and adaptations to improve the convenience. Extreme innovations seem to raise a special level of interest but as new food products and not as improved traditional foods. Slovenia certainly has some traditional products with potential for further development. Key words: traditional food products, special quality indications, new product development, innovation processes, innovations acceptability, perceived values, consumers


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Slovenski zaščiteni proizvodi

Lucijan Cenčič, Vlasta Grašek Ministrstvo za kmetijstvo, gozdarstvo in prehrano

Ljubljana, Slovenija Izvleček Zaščita kmetijskih pridelkov in živil je v tesni povezavi z razvojem podeželja, ohranjanjem poseljenosti in identitete podeželja, kulturne dediščine in tradicionalnega izročila ter zagotavljanjem delovnih mest. Takšni unikatni, tradicionalni proizvodi dajejo, skupaj z bogato kulinarično tradicijo pečat kulturne in prehranske dediščine posameznih regij ali držav. Že v letu 1993 je v EU pričela veljati zakonodaja, ki zagotavlja zaščito kmetijskih pridelkov oziroma živil, pridelanih ali predelanih znotraj določenih geografskih območij ali narejenih po tradicionalnem receptu ali tradicionalne sestave. Postopek zaščite in zaščita sama poteka skladno z EU ali nacionalno zakonodajo o shemah kakovosti. V Republiki Sloveniji imamo od proizvodov iz zrnja zaščiteno samo pirino zrnje in moko »IZIDA« kot višjo kakovost. Zaščitenih pa imamo tudi nekaj proizvodov, ki so narejeni iz proizvodov iz zrnja. To so Belokranjska pogača, Prekmurska gibanica in Idrijski žlikrofi. Pri proizvodnji zaščitenih proizvodov je težava predvsem slaba organiziranost proizvajalcev zaščitenih proizvodov ter visoki stroški certificiranja. Pridelovalci in predelovalci morajo iskati priložnosti v proizvodnji visoko kakovostnih in prehransko uravnoteženih izdelkov ter slediti povpraševanju potrošnikov. Ključne besede: zaščita, kmetijski pridelki, geografska označba, označba porekla, zajamčena tradicionalna posebnost

Slovenian protected products

Lucijan Cenčič, Vlasta Grašek Ministry of Agriculture, Forestry and Food

Ljubljana, Slovenia

Abstract Protection of agricultural products and foodstuffs is closely related to rural development, preservation of rural population and rural identity, cultural and traditional heritage as well as creation of new workplaces. Such unique, traditional products when combined with rich culinary tradition, seal cultural and culinary heritage of individual region or country. In 1993 EU legislation came into force which provides for a system for the protection of food names on a geographical or traditional recipe basis. The protection proces and the protection itself is made in accordance with EU or national quality schemes legislation. Regarding grain products there is only spelt grain and flour "Izida" protected as higher quality in Slovenia, however there are some products that are made from products of grain which are protected. These are Belokranjska pogača, Prekmurska gibanica and Idrijski žlikrofi. Producers of protected products in Slovenia are facing certain drawback mainly as a consequence of insufficient organization of producers of protected products and to that end high cost of certification. Producers and processors must look for opportunities in the production of high quality and balanced nutritional products and follow consumer demand. Key words: protection of agricultural products, protected geographical indication, protected designation of origin, protected as a traditional specialty


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Heljda u Bosni i Hercegovini

Sanja Oručević Žuljević, Drena Gadžo Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu

Sarajevo, Bosna i Hercegovina Sažetak Heljda nije nepozanata kultura u Bosni i Hercegovini. Prema nekim historijskim izvorima ova biljka se u BiH uzgajala još u osamnaestom stoljeću na višim nadmorskim visinama. Međutim, tokom osamdesetih godina skoro je zaboravljena usljed orijentacije farmera na intenzivni uzgoj pšenice, kao i migracije stanovništva iz ruralnog u urbana područja. U tom periodu se u većoj mjeri napuštaju seoska gazdinstva. Tokom zadnje dvije dekade interes za uzgoj heljde i proizvode od heljde, posebno u pekarstvu, je porastao. Pekarski proizvodi od bijelog i drugog pšeničnog brašna se najčešće proizvode, međutim, sa jačanjem svijesti o značaju nutritivnog i zdravog životnog stila, bilježi se rastuća potreba za proizvodima koji imaju poboljšan nutritivni sastav sa mogućim preventivnim utjecajem na zdravlje. Tako heljda postaje najpopularnija i najznačajnija pseudo-žitarica u BiH i odličan izbor za obogaćivanje pekarskih i drugih prehrambenih proizvoda. Međutim, proizvodnja i industrijska prerada još uvijek su na nezadovoljavajućem nivou uz nizak proizvodni kapacitet. U narednom periodu potrebno je učiniti više napora kako u jačanju proizvodnje, tako i u unapređenju industrijske prerade heljde, te u popularizaciji proizvoda od heljde i edukaciji stanovništva. Ključne riječi: uzgoj i proizvodi od heljde, Bosna i Hercegovina

Buckwheat in Bosnia and Herzegovina

Sanja Oručević Žuljević, Drena Gadžo Faculty of Agriculture and Food Sciences, University of Sarajevo,

Sarajevo, Bosnia and Herzegovina Abstract Buckwheat is not unknown crop in Bosnia and Herzegovina. According to some historical sources this plant was growing in high altitude area in B&H even in the eighteen century. However, in the eighties it was almost forgotten due to orientation farmers on intensive wheat growing, and migrations people from rural to urban area, as well. Numerous farms were abandoned during that period. During last two decades interest for buckwheat and related products were increased, especially in bakery products. The most common bakery products are obtained from white and the other wheat flours, but with increasing awareness of the importance of proper nutrition and healthy lifestyle there is a growing need for products that have improved nutritional composition with potentially preventive effects on health. So, buckwheat becomes the most popular and important pseudo-cereal in B&H and an excellent choice to enrichment bakery and the other food products. However, production and industrial processing are still on unsatisfactory level and low production capacity. More effort to spread buckwheat growing and upgrade industrial production, popularization different buckwheat products and education is needed in next period. Key words: buckwheat production, Bosnia and Herzegovina


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Ajda v slovenski gastronomiji

Lidija Baša1, Rožica Slavica Ferjančič2 1Dobrovnik, Lendava, Slovenija

2Višja strokovna šola za gostinstvo in turizem Bled, Bled, Slovenija

Izvleček Tradicionalno (ljudsko) živilo oziroma prehrambeni izdelek iz ajde je živilo, ki se ga pripravlja v skladu z gastronomsko kulturno dediščino, značilno za neko (specifično) geografsko področje. Za posebnost Slovenije bi vsekakor lahko označili njeno majhnost in geografsko raznolikost, ki je prispevala tudi na področju razvoja tradicionalnih izdelkov, ki vsebujejo ajdo. Ajda se je skozi čas v prehrani slovenskega naroda dodobra uveljavila na Dolenjskem, v Osrednji Sloveniji, Štajerski, Prlekiji in Prekmurju (osrednja in vzhodna Slovenija). Vsem dobro znani so ajdovi krapi, ajdov kruh z orehi, žganci in še mnoge druge jedi, za katere bi lahko rekli, da predstavljajo tradicionalne – ljudske izdelke, ki se jih tudi danes pripravlja v skladu z gastronomsko kulturno dediščino Slovenskih pokrajin. Ajdova kaša, oziroma žito poganov, kot so ga nekoč pojmovali, je s časom pridobilo na pomenu in se pojavlja v vse bolj sofisticiranih jedeh, značilnih za današnji čas (praline, mousse). Tovrstni prehod iz tradicionalnih jedi v sodobne različice je vsekakor ključni pokazatelj, da je ajda pomembno živilo preteklosti, kot tudi današnjega časa. Ključne besede: ajda, kulinarika, tradicionalni izdelki

Buckwheat in slovenian gastronomy

Lidija Baša1, Rožica Slavica Ferjančič2 1Dobrovnik, Lendava, Slovenia

2Vocational College for Catering and Tourism Bled, Bled, Slovenia Abstract The traditional food product made with buckwheat is considered for a food product that is prepared in accordance with the gastronomic heritage of a (specific) geographic area. The landmark of Slovenia is definitely its size and geographical diversity, which significantly contributed to the development of traditional products that contain buckwheat. The buckwheat has enforced through time in the diet of the Slovenian people, especially in Dolenjska, Central Slovenia, Štajerska, Prlekija and in Prekmurje region (central and eastern part of Slovenia). According to the familiarity of the food products like buckwheat dumplings, buckwheat bread with walnut, porridge and many other dishes for which we can say that they represent traditional - folks food products and that these dishes are still today prepared in accordance with gastronomic heritage of Slovenian regions. Buckwheat or, as it was named in the past, the cereal of gentiles, gained on importance in cuisine through time which resulted in appearing of buckwheat in more sophisticated – novel dishes (praline, mousse). Transition from traditional dishes to a novel cuisine is definitely one of the key indicators of the buckwheat importance in the past as well as in the modern cuisine. Key words: buckwheat, cuisine, traditional products, modern cuisine


39

Sekcija: Izbrani primeri dobrih praks v

raziskovanju za prenos v prakso


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41

ECOTROPHELIA SLOVENIJA 2015: PROMI - Okrepčilni beljakovinski lonček

Eva Mravljak1, Anja Pavlin1, Manca Polovšak2, Jan Turk3, Maksima Čas4, Aleš Kuhar1

1Biotehniška fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija 2Fakulteta za družbene vede, Univerza v Ljubljani, Ljubljana, Slovenija

3Ekonomska fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija 4Akademija za likovno umetnost in oblikovanje, Univerza v Ljubljani, Ljubljana, Slovenija

Izvleček Izdelek je namenjen vsem aktivnim posameznikom, ki si želijo kakovostnih obrokov, vendar nimajo časa za pripravo le - teh. Gre za priročen okrepčilni probiotični beljakovinski lonček, z dodanimi sirotkinimi proteini, slajen izključno z medom in podložen z ajdo. Izdelek zasleduje svetovni trend porasta trga prigrizkov in je odličen ter zdrav nadomestek številnim prigrizkom. Potrošniku ponuja bogato beljakovinsko in hranljivo malico, brez glutena in z možnostjo takojšnje uporabe, saj je embalaži priložena tudi lesena žlička. Neprecenljiva vrednost izdelka je v izboru sestavin, ki so tradicionalno slovenske in skrbno izbrane, saj zasleduje oznako ekološko, »organic«. Potrošniki sovražijo odločitve, zato jim mi ponujamo že pripravljeno malico, z vsemi dodatki, ki oplemenitijo okus izdelka. Trendi se gibljejo v vse pogostejšo zaskrbljenost nad svojim izgledom in počutjem, zato je naš izdelek naraven, vsebuje manj sladkorja in potrošnikom daje občutek, da so zaužili zdrav obrok. Skupaj s potrošniki se vračamo k naravi, jo spoštujemo in oživljamo tradicijo. Neprestano komuniciramo s potrošniki in jim tako pomagamo, da si kljub neznosnemu urniku lahko privoščijo kakovosten obrok. Ključne besede: sirotkini protein, med, ajda, probiotik, zdrav obrok, tradicija

ECOTROPHELIA SLOVENIA 2015: PROMI - An invigorating/refreshing protein-based cup

Eva Mravljak1, Anja Pavlin1, Manca Polovšak2, Jan Turk3, Maksima Čas4, Aleš Kuhar1 1Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

2Faculty of Social Sciences, University of Ljubljana, Ljubljana, Slovenia 3Faculty of Economics, University of Ljubljana, Ljubljana, Slovenia

4Academy of Fine Arts and Design, University of Ljubljana, Ljubljana, Slovenia Abstract The product is designed for all active individuals who wish to eat quality meals but don’t have the time to prepare them. This is a handy and invigorating/refreshing probiotic cup with added whey protein, sweetened only with honey and underlaid with buckwheat. The current world trend is that the market of snacks is growing and we’re joining it with our product, which is an excellent and healthy substitute to many other snacks. It offers the consumer a light meal that is rich in protein, nutritious and gluten-free. There is a possibility of immediate use with the wooden spoon, which is included in the packaging. The value of the product is priceless in the sense that all ingredients are traditionally Slovenian and also carefully chosen, because they’re all certified organic. It is sometimes hard for the consumer to decide on their meal so we’re offering them a ready-made snack with all the added details that enrich its taste. The concern about how we look and feel is also growing, that is why our product is natural, contains less sugar and gives consumers the feeling that they’ve eaten a healthy meal. We’re reverting back to nature together with the consumers and enable them to treat themselves with a quality snack despite their overbearing schedule. Key words: whey protein, honey, buckwheat, probiotic, healthy meal, tradition


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ECOTROPHELIA SLOVENIJA 2015: POWER BUCKY - ajdovi piškoti z zelenim čajem

Peter Jantol1, Ana Dobnik1, Tjaša Trobec1, Petra Cvetek2, Tadeja Jakus1

1 Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija 2Fakulteta za matematiko, naravoslovje in informacijske tehnologije, Univerza na

Primorskem, Koper, Slovenija Izvleček Zaradi sodobnega načina življenja ljudem pogosto primanjkuje časa za pripravo zdravega obroka, zato pogosto posegajo po prigrizkih, ki vsebujejo veliko maščob in dodanih sladkorjev ter malo prehranskih vlaknin in antioksidantov. Z razvojem izdelka Power Bucky, ki sodi med fino pekovsko pecivo, smo poskusili omenjene pomanjkljivosti izboljšati. Izdelek vsebuje sestavine, ki ugodno vplivajo na ohranjanje našega zdravja, obenem pa z domiselno embalažo in priloženim semenom lipe pomaga ohranjati gozdove in naravo. Izdelek je izdelan iz ajdove moke, ki ji je dodana mešanica čičerikine in rožičeve moke, zato ne vsebuje glutena. Posebnost izdelka je visoka vsebnost polifenolov, ki izvirajo iz zelenega čaja in ajde, poleg tega pa vsebuje tudi veliko prehranskih vlaknin (8,1g/100g) in je bogat z beljakovinami (7,5g/100g). Vir sladkorja v izdelku predstavljajo lipov med, jabolčni sok in suhe slive. Večina sestavin v izdelku je slovenskega porekla in ekološke pridelave. Izdelek zato prispeva tudi k trajnostnemu razvoju in ohranjanju slovenskega kmetijstva. Ključne besede: ajda, zeleni čaj, prehranske vlaknine, polifenoli

ECOTROPHELIA SLOVENIA 2015: POWER BUCKY - buckwheat cookies with green tea

Peter Jantol1, Ana Dobnik1, Tjaša Trobec1, Petra Cvetek2, Tadeja Jakus1

1Faculty of Health Science, University of Primorska, Izola, Slovenia 2Faculty of Mathematics, Natural Sciences and Information Technologies, University of

Primorska, Koper, Slovenia

Abstract Modern lifestyle often leaves us little time for healthy meals and so we often consume quick snacks which contain a lot of fat and added sugars but only small amounts of dietary fiber and antioxidants. To improve these shortcomings, we developed a pastry which we named “Power Bucky”. The product contains ingredients that have a positive effect on our health. The inventive packaging and the enclosed seeds of linden help to preserve the environment. The product is made from buckwheat flour and a mixture of chickpea and locust bean flour and therefore, it does not contain gluten. A special feature of the product is that it has a high content of polyphenols derived from green tea and buckwheat. It also contains a lot of dietary fiber (8.1g/100g) and is rich in proteins (7,5g/100g). The sources of sugar in the product are lime, apple juice and dried prunes. Most of the ingredients are of Slovenian origin and a result of organic farming. The product, therefore, also contributes to sustainable development and the preservation of Slovenian agriculture. Key words: buckwheat, green tea, dietary fiber, polyphenols


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Izboljšanje kakovosti življenja bolnikov s celiakijo

Jasmina Dolinšek1, Jernej Dolinšek2

1Sluz ba za razvojne projekte in investicije, Mestna obc ina Maribor, Maribor, Slovenija 2Enota za pediatric no gastroenterologijo, hepatologijo in prehrano, UKC Maribor, Maribor,

Slovenija Izvleček V prispevku predstavljamo bilateralni projekt med Slovenijo in Madz arsko »LQ-CELIAC«, s polnim naslovom »Izboljs anje kakovosti z ivljenja bolnikov s celiakijo na obmejnem podroc ju SV Slovenije in JZ Madz arske«, ki ga je delno financirala EU v okviru Operativnega programa c ezmejnega sodelovanja Slovenija – Madz arska 2007−2013. Celotna vrednost projekta, v katerem so kot partnerji sodelovali Mestna obc ina Maribor, Univerzitetni klinic ni center Maribor, Slovensko drus tvo za celiakijo, Z upanijska bolnis nica Markusovszky in Drus tvo za celiakijo Z elezne z upanije iz Szombathelyja, je bila 627.122,25€. V okviru triletnega projekta s podroc ja javnega zdravstva so potekale s tevilne dejavnosti, med drugim testiranje srednjes olcev s hitrimi testi za odkrivanje celiakije v Sloveniji in otrok v vrtcih na Madz arskem, s katerimi smo med 2000 testiranimi otroki na obeh straneh meje odkrili celo 16 novih bolnikov s celiakijo (0,8%), dodatnih 16 pa usmerili na nadaljnjo obravnavo, dvojezic ne delavnice priprave brezglutenskih jedi ter rehabilitacijski tabori za odrasle in mladostnike s celiakijo. Izdane so bile s tevilne publikacije in pripravljena mnoga predavanja. Poseben poudarek je bil namenjen medijski prepoznavnosti problematike celiakije, ki v javnosti – tudi strokovni − s e vedno velja za redko bolezen, ki prizadene otroke. Ključne besede: celiakija, zdravje, projekt, delavnice, hitri testi.

Improving the quality of life of coeliac disease patients

Jasmina Dolinšek1, Jernej Dolinšek2 1Project Development Office, Municipality of Maribor, Maribor, Slovenia

2Paediatric Gastroenterology, Hepatology and Nutrition Unit, Pediatric Department, University Medical Centre Maribor, Maribor Slovenia

Abstract Bilateral project LQ-CELIAC with full title "Improving the quality of life of patients with celiac disease in the border area of NE Slovenia and SW Hungary" between Slovenia and Hungary, partially funded by EU within the framework of the Operational Programme Slovenia - Hungary 2007 – 2013, is presented. Municipality of Maribor, University Medical Centre Maribor, Slovene Celiac Disease Society, Markusovszky Vas County University Teaching Hospital and Vas County Celiac Disease Society from Szombathely were partners in this project, with estimated budget of 627,122.25€. During the three-year project numerous activities were organized: testing of secondary school children in Slovenia and children in Hungarian kindergartens with rapid tests for the detection of celiac disease specific antibodies, bilingual gluten-free cooking workshops, rehabilitation camps for adults and adolescents with celiac disease, a number of publications were published, and many lectures were performed. Low awareness issue was tackled with large media coverage of the project outcomes. Key words: celiac disease, health, project workshops, rapid tests


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Bilateralni projekt Slovenija-Srbija: Učinkovitost funkcionalnih živilskih proizvodov na osnovi žit pri ljudeh s presnovnimi motnjami

Zala Jenko Pražnikar1, Aleksandra Mišan2, Ana Petelin1, Nebojša Ilić2

1Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija 2Naučni institut za prehrambene tehnologije, Univerzitet u Novom Sadu, Novi Sad, Srbija

Izvleček

V skladu s strategijo EU, osredotočeno na proizvodnjo živilskih proizvodov z dodano vrednostjo, bo sodelovanje med srbskimi in slovenskimi partnerji ključno za izdelavo in biološko testiranje novih izdelkov na osnovi žit, posebej izdelanih za ljudi s presnovnimi motnjami. Bioaktivne spojine bodo vključene v izdelek na osnovi žit in pripravljeno bo novo funkcionalno živilo z dodano vrednostjo. Novi živilski proizvodi bodo testirani na podlagi vseh zahtev glede kakovosti in varnosti. Poleg tega bodo izdelki testirani na ljudeh s presnovno motnjo, da bo ocenjen njihov vpliv na lipidni profil. Debelost in presnovni sindrom postajajo svetovna epidemija, zatorej je zavedanje tega globalnega problema in razvoj strategije za spremembo pojavnosti in razširjenosti debelosti in presnovnega sindroma potrebno vključiti v izobraževalne procese. V kolikor bodo rezultati obetavni, bo nova tehnologija za pripravo novih prehrambenih izdelkov z dodano vrednostjo predstavljena živilski industriji. Ključne besede: izdelek na osnovi žit, bioaktivne sestavine, živilska tehnologija; presnovni sindrom, debelost, klinična študija

Bilateral project Slovenia-Serbia: Cereal based products for people diagnosed with metabolic disorder

Zala Jenko Pražnikar1, Aleksandra Mišan2, Ana Petelin1, Nebojša Ilić2

1Faculty of Health Sciences, University of Primorska, Izola, Slovenia 2Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia

Abstract In response to proclaimed EU strategies focused on the production of added value food products, the cooperation between Serbian and Slovenian partners, will allow designing and biological testing of new cereal-based products specifically designed for people diagnosed with metabolic disorder. The most active bioactive compounds will be incorporated in cereal based matrix and produced as novel functional foods with added value. These novel food products will be subjected to common test in the food production ranging from the safety to the shelf life tests, ensuring that they meet all quality and safety requirements. Food products produced in this way will be used in clinical studies which will evaluate their influence on metabolic disorders in human subjects. Obesity and metabolic syndrome are becoming a worldwide epidemic, therefore awareness of this global problem, but also strategies to change the incidence and prevalence of obesity and metabolic syndrome should be included in the education. Moreover, the new technology to prepare novel food product, if results will be promising, should be presented to industry in order to maximize the use of the research results. Key words: cereal-based product; bioactive compound; food technology; metabolic syndrome; obesity; intervention study


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Projekt: Ajda požen’

Jan Štrukelj, Katja Utroša, Milena Horvat1, David Kocman1, Viktor Jejčič2, Ivan Kreft3, Tomaž Grušovnik4, Lidija Maučec

1Inštitut Jožef Stefan, Ljubljana, Slovenija 2Kmetijski inštitut Slovenije, Ljubljana, Slovenija 3Gozdarski inštitut Slovenije, Ljubljana, Slovenija

4Znanstveno-raziskovalno središče, Univerza na Primorskem, Koper, Slovenija

Izvleček Navadna ajda (Fagopyrum esculentum) je poljščina, ki ima bogato tradicijo pridelave na geografskem območju Republike Slovenije (RS). Njene pozitivne lastnosti so znane v specialističnih znanstvenih krogih, vendar niso dovolj poudarjene med splošno javnostjo. Interdisciplinarni projekt je obravnaval navadno ajdo kot potencialni vzvod za dvig okoljske ozaveščenosti. Študija ekonomske upravičenosti pridelave navadne ajde je pokazala, da ekološko kmetijstvo predvideva večje dobičke kot konvencionalno kmetijstvo. Analiza primernosti prostora za gojenje ajde je pokazala na neizrabljene možnosti pridelovanja navadne ajde v RS. Projekt je vključeval aktivno delo na terenu, mreženje in promocijo. Pridobili smo obetavne iztočnice za nadaljnje interdisciplinarno delo. Ključne besede: navadna ajda, promocija živil za prehrano ljudi, geografske karte, ekonomska upravičenost pridelave, kmetijstvo, interdisciplinarni projekt, kulturno izročilo

Project: Grow, buckwheat, grow! Jan Štrukelj, Katja Utroša, Milena Horvat1, David Kocman1, Viktor Jejčič2, Ivan Kreft3,

Tomaž Grušovnik4, Lidija Maučec 1Institute Jožef Stefan, Ljubljana, Slovenia

2Agricultural institute of Slovenia, Ljubljana, Slovenia 3Slovenian Forestry Institute, Ljubljana, Slovenia

4Science and Research Centre, University of Primorska, Koper, Slovenia

Abstract Common buckwheat (Fagopyrum esculentum) is a field crop that has long been cultivated in the geographical region of Republic of Slovenia (RS). Its benefits are well known in specialized scientific circles, but not enough is done to promote common buckwheat among the general public. This interdisciplinary project used common buckwheat as a potential lever for raising environmental awareness. Study of economic viability of common buckwheat cultivation showed that organic farming is more economically viable than conventional farming. Geographical analysis of cultivation suitability of common buckwheat in RS revealed untapped possibilities of farming common buckwheat on unused farmland in RS. The project included active fieldwork, networking and promotion. We acquired promising cues for further interdisciplinary work. Key words: common buckwheat, promotion of food for human consumption, geographical maps, economic viability of farming, agriculture, interdisciplinary project, cultural heritage


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Od setve do žetve - kar sejemo, to žanjemo

Nataša Klemenčič Štrukelj Čebelarska zveza Slovenije Brdo pri Lukovici, Slovenija

Izvleček Čebelarska zveza Slovenije je društvena, neprofitna strokovna organizacija, ki so jo leta 1873 ustanovila čebelarska društva za uresničevanje skupnih interesov. Čebelarstvo je v Sloveniji tradicionalna kmetijska dejavnost. . V Čebelarsko zvezo Slovenije je vključenih 202 čebelarskih društev in okoli 8.000 čebelarjev, ki čebelarijo s 150.000 čebeljimi družinami. Čebelarska zveza Slovenije (ČZS), Javno svetovalna služba v čebelarstvu (JSSČ) je v letu 2014 zasnovala projekt »Od setve do žetve, kar sejemo, to žanjemo«. Namen projekta je spodbuditi setev medovite ajde, ki je koristna tako za kmeta, čebelarja, kot tudi za vse uporabnike izdelkov iz ajde in tako vzpostaviti kratke verige od pridelovalca ajde do odkupovalca. Cilj projekta je povečati porabo lokalno pridelanih izdelkov iz nje, pri čemer bi imele korist tudi čebele, saj je ajda pomembna paša zanje. Medovita ajda je pomembna tudi za kranjsko čebelo in slovenskega čebelarja, saj cveti ravno v obdobju, ko v naravi začne primanjkovati hrane za čebele. Ajdova paša je namreč za čebele posebej dragocena, ker cveti v obdobju, ko v naravi ni obilnih virov medičine in cvetnega prahu. ČZS JSSČ je s sodelovanjem s srednjimi in višjimi kmetijskimi šolami in ostalimi partnerji, ki so se priključili projektu, organizirala številne dogodke na različnih lokacijah po Sloveniji. S setvijo, žetvijo medovite ajde in na koncu predstavitvijo pekovskih izdelkov iz žit in ajde so dokazali, da lahko s sodelovanjem in povezovanjem združimo naša skupna prizadevanja za povečanje prepoznavnosti medovite ajde.

Ključne besede: kranjska čebela, medovita ajda, ČZS JSSČ, setev, žetev, partnerji, botri, srednje in višje kmetijske šole, pekovsko pecivo iz ajde

From sowing to harvest - you reap what you sow

Nataša Klemenčič Štrukelj Slovenian Beekeepers’ Association

Brdo pri Lukovici, Slovenia

Abstract Slovenian Beekeepers' Association' is non-profit professional organization, which was founded in 1873 for the implementation of common interests. Beekeeping is in Slovenia a traditional agricultural activity. Slovenian Beekeepers´ Association consists of 202 local and regional beekeepers' associations with 8000 beekeepers and 150000 bee colonies. The Project “From sowing to harvest - you reap what you sow “has been established by Slovenian beekeeping organization, Public Advisory Service on Beekeeping in the beginning of the year 2014. They organized, in cooperation with different high schools for agriculture and other partners, who have been involved in the project several different events at different locations in Slovenia all around the year. The main goal of the project was to speed up and popularize buckwheat and to increase the use of locally grown products from it which is very beneficial for the farmers, beekeepers, users of products made from buckwheat and also bees themselves. Buckwheat is an important feast for them. They visit buckwheat for the collection of nectar and pollen grains because it thrives in a period when there is the deficiency of food. Key words: Carniola bee, buckwheat, JSSČ ČZS, sowing, harvest, partners, sponsors, high schools and colleges of agriculture, buckwheat pastry


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Inovativne fermentacije za razvoj novih funkcionalnih živil

Martina Avbelj1, Monika Šporin2, Boris Kovač2, Sonja Smole Možina1, Peter Raspor3 1Biotehniška fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija

2Mlinotest Živilska industrija d.d., Ajdovščina, Slovenija 3Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija

Izvleček V zadnjem času se povečuje število obolenj, povezanih z uživanjem glutena. Poleg celiakije se pojavljata tudi alergija na pšenico in preobčutljivost na gluten. Osnova zdravljenja je dieta, ki ne vsebuje glutena. Brezglutenski kruhi na tržišču imajo v primerjavi s klasičnimi kruhi nižjo vsebnost vlaknin, vitaminov in mineralov, zato je izbira ustrezne moke in škroba ključnega pomena. V projektu smo za izdelavo brezglutenskega kruha izbrali ajdovo in rožičevo moko, za fermentacijo pa kvasno kulturo Saccharomyces boulardii. Ta zaradi probiotične aktivnosti sintetizira večje koncentracije izvenceličnih snovi, ki bi lahko prispevale k senzoričnim lastnostim in podaljšani svežini kruha. Ajdovi moki smo dodali različne deleže rožičeve moke (5-30%) ter kruhu določili osnovne instrumentalne parametre (pH, aw vrednost, barva in trdota sredice), protimikrobno aktivnost in senzorično sprejemljivost izdelka. Pri nekaterih izdelkih smo delež ajdove moke zamenjali z ajdovimi otrobi (10-40%). Na podlagi rezultatov smo izbrali dva najobetavnejša izdelka. Obema izdelkoma smo določili še vsebnost vlaknin in polifenolov. Ključne besede: brezglutenski kruh, ajda, rožič, Saccharomyces boulardii

Innovative fermentation technologies for new functional food development

Martina Avbelj1, Monika Šporin2, Boris Kovač2, Sonja Smole Možina1, Peter Raspor3

1Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia 2Mlinotest Živilska industrija d.d., Ajdovščina, Slovenia

3Faculty of Health Sciences, University of Primorska, Izola, Slovenia

Abstract The prevalence of illnesses associated with the consumption of gluten is nowadays increasing. For coeliac disease, wheat allergy and non-celiac gluten sensitivity the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment. Gluten-free breads on the market are in comparison with their wheat-based counterparts defined by lower content of fiber, vitamins and minerals. Therefore the choice of suitable flour and starch is crucial. In the project buckwheat and carob flour were selected for the production of gluten-free bread. Due to production of extracellular components which could contribute to sensory characteristics and prolonged freshness of bread the probiotic yeast Saccharomyces boulardii was used. Different amounts of carob flour (5-30 %) were added to buckwheat flour and instrumental parameters (pH, aw value, color and core texture), antimicrobial activity and organoleptic acceptability of the product were determined. In certain products buckwheat flour was replaced with buckwheat bran (10-40 %). Based on the obtained results two most promising products were selected. In both products the content of dietary fiber and polyphenols was measured. Key words: gluten-free bread, buckwheat, carob, Saccharomyces boulardii


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Nekonvencionalna žita v pivovarstvu: primer ajde

Matjaž Deželak1, Iztok Jože Košir2, Peter Raspor3

1Medicinska fakulteta, Univerza v Mariboru, Maribor, Slovenija 2Inštitut za hmeljarstvo in pivovarstvo Slovenije, Žalec, Slovenija

3Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija Izvleček Namen raziskave je bil pripraviti brezglutenske pivu podobne pijače iz ajde ter raziskati njihove fizikalne, kemijske in senzorične lastnosti za izdelavo ustekleničenih fermentiranih pijač. Ob ječmenu smo uporabili še ajdo in tri različne vrste kvasovk. Preučili smo tudi vpliv enajstkratne zaporedne uporabe kvasovke spodnjega vrenja Saccharomyces pastorianus TUM 34/70 na spremembe kvasnega kariotipa in njenega proteinskega profila ter na kemijske spremembe fermentacijskega medija. Pijače smo analizirali tako sveže kot pospešeno starane. Analitsko delo je vključevalo določitev pivovarskih atributov, kovinskih kationov, fermentabilnih ogljikovih hidratov, proteinogenih aminokislin, nasičenih in nenasičenih maščobnih kislin, aldehidov, ketonov ter estrov in višjih alkoholov vključno s senzorično oceno. V primerjavi z ječmenom so ajdov slad, pivina in pijače pokazali primerljive pivovarske karakteristike, in to za vsaj enajst zaporednih fermentacij. Izjema so bile le večje vsebnosti glukoze in nekaterih kovinskih kationov. Tudi organoleptična sprejemljivost je bila ustrezna, kar potrjuje primernost ajde za uporabo v pivovarske namene kot brezglutenski nadomestek ječmena. Ključne besede: celiakija; brezglutenske pivu podobne pijače; ajda; fermentacija; kvasovka; Saccharomyces pastorianus TUM 34/70; senzorična analiza

Non-conventional grains for brewing: The case of buckwheat

Matjaž Deželak1, Iztok Jože Košir2, Peter Raspor3 1Faculty of Medicine, University of Maribor, Maribor, Slovenia

2Slovenian Institute of Hop Research and Brewing, Žalec, Slovenia 3Faculty of Health Sciences, University of Primorska, Izola, Slovenia

Abstract This research was aimed to prepare gluten-free beer-like beverages from buckwheat and explore their physical, chemical, and sensory properties. Three yeast species were used for the preparation of bottled fermented beverages, which were analyzed fresh and force-aged. In addition, bottom-fermenting yeast Saccharomyces pastorianus TUM 34/70 was successively used for eleven times to explore the influence of serial repitching on yeast's karyotype and protein profile as well as on fermentation medium. Analytical work included a determination of brewing attributes, metal cations, fermentable carbohydrates, proteinogenic amino acids, saturated and unsaturated fatty acids, aldehydes, ketones, esters, and higher alcohols together with a sensorial evaluation. The main intention was to evaluate beverages regarding flavour and aromatic compounds on the one hand and nutritional and biological active chemical compounds on the other hand. Compared to barley, buckwheat malt, wort and beverages showed pretty similar brewing characteristics with the exception of substantially higher content of glucose and some metals. The analysis of fermentation medium suggested that besides for barley, serial repitching is appropriate also for buckwheat. In conclusion, from the brewing point of view, buckwheat can represent a gluten-free substitute for barley beer. Key words: celiac disease; gluten-free beer-like beverages; buckwheat; fermentation; yeast; Saccharomyces pastorianus TUM 34-70; sensory analysis


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Sekcija: Izbrani primeri dobrih praks v

razvoju novih izdelkov


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Sirovi štruklji in mlevski izdelki iz ajde

Irena Rotar Engrotuš d.o.o. Celje, Slovenija

Izvleček Ajda je del slovenske kmetijske in kulinarične tradicije, ki si po več desetletjih zapostavljenosti ponovno utira pot v vsakdanjo kuhinjo in na trgovske police. Pri tem je ključna tudi vloga trgovca, ki jo podjetje Tuš udejanja skozi vizijo širše družbene odgovornosti in povezovanja z manjšimi lokalnimi dobavitelji. Lokalni kakovosti se zavezujejo prek projekta Spoštujmo slovensko, v sklop katerega sodi premium linija lokalnih izdelkov Slovenske dobrote. Del te rastoče ponudbe je tudi ajda, ponudbo katere razvijajo v tesnem sodelovanju z Mlinarstvom Rangus. Poleg Trdinove ajdove kaše je slovenska ajda zastopana v posebni brezglutenski liniji (ajdova kaša in moka) ter v liniji klasičnih mlevskih izdelkov; iz moke tatarske pa so izdelani tudi pristni slovenski štruklji s skutinim in orehovim nadevom. Da je tradicijo moč združiti s sodobnimi trendi, dokazuje razvoj ponudbe trgovin Tuš, kjer bodo prisotnost lokalno pridelane ajde in izdelkov iz ajdove moke v prihodnje še dodatno krepili. Ključne besede: ajda, podpora dobaviteljem, inovativna živila, razvoj nišne ponudbe

Buckwheat dumplings filled with cottage cheese

Irena Rotar Engrotuš d.o.o. Celje, Slovenia

Abstract Buckwheat is a part of Slovenian agricultural and culinary tradition. After decades of being marginalised, it is now again paving its way into everyday kitchen and onto store shelves. This is also owing to the role of a trader, which the Tuš company is fortifying through a vision of broader social responsibility and cooperation with small local suppliers. The company is committed to provide local quality through the Spoštujmo slovensko (Respect Slovenian Products) project, which includes the premium line of local products called Slovenske dobrote (Slovenian Delicacies). Buckwheat is a part of this growing offer developed in a close cooperation with the Mlinarstvo Rangus Milling Company. The Slovenian buckwheat, along with the Trdin buckwheat groats, is available in a special gluten-free line and in the line of classic milling products. The original Slovenian rolled dumplings with quark and walnut filling are made of Tartar buckwheat flour. The company facilitates the development of local businesses and supports the preservation of old, high-quality types of grain that are typically grown in Slovenia. The expanding offer in Tuš stores, where the presence of locally produced buckwheat and buckwheat products will additionally be strengthened in the future, shows that tradition can be combined with contemporary trends.

Key words: buckwheat, supporting the suppliers, innovative food, development of niche offers


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Ajdovi izdelki Mercatorjevih mojstrov

Tatjana Vrščaj Vodošek1, Barbara Štiglic2 1Mercator IP d.o.o., Ljubljana, Slovenija

2Mercator d.d., Ljubljana, Slovenija Izvleček Skupina Mercator je ena največjih gospodarskih skupin v Sloveniji ter v celotni regiji Jugovzhodne Evrope, ki jo sestavljajo trgovske družbe. Mercator v okviru svojega delovanja osnovne dejavnosti trgovine, ki zajema že več kot 65-letno tradicijo, vključuje tudi proizvodne obrate. Z namenom zadovoljevanja kupcev in družbeno odgovornostjo podjetja do slovenskega v več obratih izdelujejo raznovrstne izdelke na osnovi ajde. V slovenski kulinariki je ajda stalna spremljevalka jedilnikov, vendar se njena pogostnost pri pripravi jedi razlikuje med pokrajinami in časom, ki odraža prehranske navade ljudi. Dandanes potrošniki ponovno spoznavajo prednosti uživanja jedi z ajdo, prav tako ostalih izdelkov z uporabo ajde. V Mercatorjevih proizvodnih obratih mojstri izdelujejo znamenite izdelke z uporabo ajdove moke in tudi ajdovih luščin. Odlični izdelki so namenjeni za vsakdanjo uporabo. Z namenom dopolnitve vsakdanje prehrane celotne populacije kot tudi za potrebe populacije ljudi s preobčutljivostjo na gluten imajo živila iz ajde v prihodnosti veliko možnosti za razvoj in vsakdanjo uporabo. Ključne besede: ajda, ajdova moka, ajdove luščine, ajdovi izdelki, živila iz ajde

Buckwheat products of Mercator’s Masters

Tatjana Vrščaj Vodošek1, Barbara Štiglic2 1Mercator IP d.o.o., Ljubljana, Slovenia

2Mercator d.d., Ljubljana, Slovenia Abstract The Mercator Group is one of the largest corporate groups in Slovenia, as well as the entire region of South-eastern Europe. The primary and most important activity of the Mercator Group is the retail of fast-moving consumer goods. In cooperation with local suppliers and producers, Mercator offers as many local products and produce as possible. In the Slovenian cuisine buckwheat is a constant companion to menus, but its incidence in the preparation of dishes varies between regions and, of course, over time, reflecting the dietary habits of Slovene people. Nowadays, consumers are again learning about the benefits of consuming food with buckwheat, as well as using other products made from it. The Mercator masters in different production plants made famous products using buckwheat flour and also buckwheat hulls. The great products are designed for everyday use. In order to supplement the daily nutrition of the entire population as well as for the dietary needs of the people intolerant to gluten, foods from buckwheat in the future have a bright future. Key words: buckwheat, buckwheat flour, buckwheat hulls, buckwheat products, buckwheat food products


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Testenine iz ajde

Boris Kovač, Brigita Lojk Mlinotest Živilska industrija d.d.

Ajdovščina, Slovenija Izvleček Mlinotest je podjetje z dolgoletno tradicijo, ki se ukvarja z izdelavo testenin, mlevskih in pekovskih ter drugih sorodnih izdelkov v skladu s strogimi domačimi in mednarodnimi standardi. Pod blagovno znamko Divita so združene testenine, ki so izdelane iz posebnih mok ali imajo posebne dodatke. Namenjene so vsem, ki želijo tudi s prehrano prispevati k zdravemu življenju. Ajdove testenine so izdelek, pripravljen iz zdroba trde pšenice in ajdove moke. Ajda je bogata s flavonoidi, ki delujejo kot antioksidanti, vlakninami, manganom, magnezijem. Imajo znak varovalnega živila zaradi visoke vsebnosti prehranskih vlaknin. Testenine iz ajde sodijo v skupino sušenih testenin. Izdelujemo jih v obliki valjanih rezancev, zvitih v obliko svitka. Pakirane so v kartonsko embalažo. Testenine so nepogrešljivi sestavni element sodobnega načina prehranjevanja. Ajdove testenine lahko pripravimo kot samostojno jed z enostavnimi mesnimi, sirovimi ali zelenjavnimi omakami ali kot prilogo k mesu ali ribam. Ključne besede: testenine, ajda, Mlinotest

Buckwheat pasta

Boris Kovač, Brigita Lojk Mlinotest Živilska industrija d.d.

Ajdovščina, Slovenia Abstract Mlinotest is a company with a long tradition, specializing in the production of pasta, milled and bakery wares and other related products in compliance with stringent domestic and international food safety standards. The Divita brand name encompasses pasta that is made from special flours or contains special additives. Divita brand has been created for all those whose efforts for a healthy lifestyle also include a wholesome diet. Buckwheat pasta is prepared from durum wheat semolina and buckwheat flour. Buckwheat is rich in flavonoids, which act as antioxidants, fibres, manganese and magnesium. Owing to their high content of dietary fibres, they bear the protective food sign. It is produced in the form of rolled noodles, and form the category of dried pasta. It is packed in cardboard packaging. Pasta is indispensable integral element of modern eating habits. Buckwheat pasta can be prepared as a separate dish with simple meat, cheese or vegetable sauces or as a side dish to meat or fish. Key words: pasta, buckwheat, Mlinotest


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Pivo z dodatkom tatarske ajde

Regina Godec Pivovarna Laško d.d. Laško, Slovenija

Izvleček Zgodovinski začetki Pivovarne Laško segajo v leto 1825. Danes Pivovarna Laško stopa po poti intenzivnega poslovnega razvoja s temeljno poslovno usmeritvijo uporabnikom ponuditi najkakovostnejše pivo ob odlični oskrbi tržišča. Pivo je pijača z večtisočletno tradicijo. Proces proizvodnje piva je bil od nekdaj prava umetnost. Obstaja ogromno število različnih stilov piva in še vedno nastajajo novi. Vse večji pomen dobiva uporaba različni žit in njihovega slada, ki sicer niso v pogosti uporabi, pa vendar s svojimi posebnostmi in zdravilnimi učinki predstavljajo pomembno poglavje tudi na področju pivovarstva. Ena izmed teh posebnosti je zagotovo ajda oziroma tatarska ajda. Prav zaradi vse večje popularnosti v prehranski industriji in kulinariki ter visoke vsebnosti antioksidantov je pomenila izziv tudi za Pivovarno Laško, da je za svoj visok jubilej, 190-letnico, obogatila linijo butičnih piv Special tudi s pivom Special 03 Tartary buchwheat – pivom z dodatkom tatarske ajde. Ključne besede: tatarska ajda, proizvodnje piva, Pivovarna Laško, Special 03 Tartary buckwheat – pivo z dodatkom tatarske ajde.

Bier with Tartary buckwheat

Regina Godec Pivovarna Laško d.d.

Laško, Slovenia Abstract The historical beginnings of Pivovarna Laško reach back to year 1825. Pivovarna Laško is embarking on a path of intensive business development with the business orientation to produce and sell programs which guarantee the top quality of beer along excellent market supply. Beer is beverage with a tradition of several thousand years. Beer production has been a real art for ages. There are a huge number of different styles of beer and still emerging new ones. The growing importance of gaining use of different cereals and malt from these cereals, which are not in common use, yet with its peculiarities and therapeutic effects represent an important chapter in the field of brewing. One of these eccentrics is certainly buckwheat or Tartary buckwheat. Precisely because of the growing popularity in the food industry and gastronomy and the high content of antioxidants it was a challenge even for Pivovarna Laško. For our 190 year jubilee we enriched the line of boutique beers Special beers with Special 03 Tartary buckwheat-beer with the addition of the Tartary buckwheat. Key words: Tartary buckwheat, beer production, Pivovarna Laško, Special 03-Tartary buckwheat.


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Ajda v kulinariki

Jerneja Kamnikar Vivo d.o.o.

Ljubljana, Slovenija Izvleček Podjetje Vivo d.o.o. je prepoznavna blagovna znamka z visoko kakovostjo, saj ga uvrščajo v enega izmed treh najprepoznavnejših catering podjetij v jugovzhodni Evropi. Vivovi začetki segajo v leto 1993 in so povezani z degustacijami in promocijami kaš in ajde. Ajda je del korenin slovenske kulinarike, je del slovenske narodne kuhinje, zato jo v Vivovi kulinarični hiši pogosto vključujejo na jedilnik z različnimi inovativnimi pristopi. Poseben pomen v Vivu posvečajo tudi predstavitvi slovenske kulinarike na sejmih v tujini, kjer je ajda nepogrešljiva. Proces priprave jedi na sejmih v tujini je tehnično, strokovno in logistično zelo zahtevno, saj je potrebno slediti domačim in tujim standardom doma in v tujini. Poleg tega je Vivova naloga, da so pripravljene jedi okusne, dišeče in prijetne na oko. Ajda je eno izmed osrednjih živil pri pripravi jedi, še posebno pri predstavitvi slovenske kulinarike tako domačim kot tujim gostom. Pri samem cateringu posebnih specifik z jedmi iz ajde ni, je pa postreči ajdovo kašo večji izziv, zato je potrebno več pozornosti pri samem načinu priprave, postrežbe gostu in vključevanju na jedilnik. S starimi izvirnimi domačimi jedmi želijo danes popestriti in izboljšati prehrano, zato bo v Vivo cateringu ajda ostala kot strateško živilo.

Ključne besede: ajda, catering, kulinarika, prehrana

Buckwheat in culinary art

Jerneja Kamnikar Vivo d.o.o.

Ljubljana, Slovenia

Abstract Vivo d.o.o. is a recognized brand in south-eastern Europe. Vivo's beginnings date back to 1993 and are associated with tastings and promotions of porridges and buckwheat. Buckwheat is part of the roots of Slovenian national cuisine; therefore Vivo's culinary often includes it in the menu with a variety of innovative approaches. Vivo pays great attention to the presentation of Slovenian cuisine in fairs abroad, where buckwheat is indispensable. The process of preparing dishes abroad is technically, professionally and logistically very demanding since it is necessary to follow the national and foreign standards. Next to that prepared meals need to be delicious, fragrant and also visually attractive. Buckwheat is one of the main foodstuffs in food preparation, particularly in the presentation of Slovenian cuisine to both local and foreign guests. In the catering there is no specifics with dishes made of buckwheat, however, serving buckwheat is more problematic, therefore it is necessary to pay more attention regarding the method of preparation, serving guests and integration in the menu. With the old local dishes catering wishes to diversify and improve nutrition, therefore the grain remains in Vivo Catering as a strategic foodstuff.

Key words: buckwheat, catering, cuisine, food


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ZAKLJUČEK DELAVNICE


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Sporočilo evropskega projekta »Trafoon«

Peter Raspor1, Mateja Ambrožič2, Lidija Baša3, Sonja Smole Možina1, 1Fakulteta za vede o zdravju, Univerza na Primorskem, Izola, Slovenija

2Biotehniška fakulteta, Univerza v Ljubljani, Ljubljana, Slovenija 3Dobrovnik, Lendava, Slovenija

Izvleček

Projekt Trafoon oz.. »Mreženje za učinkovitejši prenos znanja do inovacij na področju tradicionalnih živil« je triletni evropski projekt 7. okvirnega programa, ki se je začel novembra 2013 in povezuje 31 različnih evropskih institucij iz 14 evropskih držav, ki delujejo na področju primarne pridelave in predelave, procesiranja, pakiranja, označevanja, certificiranja in zagotavljanja kakovosti in varnosti živil v celotni verigi od vil do vilic. Eden od ciljev projekta je bila študija potreb malih proizvajalcev oziroma odgovoriti na vprašanje kakšno znanje potrebujejo mali proizvajalci, da bi pospešili inovativnost v proizvodnji in ponudbi tradicionalnih živil. Ajdo smo izbrali zato, ker predstavlja še neizkoriščene inovativne možnosti povezovanja tradicionalnosti in sodobnosti. Vsebinska analiza pridobljenih podatkov o primarni proizvodnji, razvoju in raziskavah, predelavi, pakiranje, varnostnih aspektih, prodaji in drugih je bila opravljena po principih SWOT oz. 4P analize. Vse partnerje je povezal skupni cilj – organizirati in razvijati mrežo, ki bo aktivna pri izboljševanju prenosa znanja z nivoja raziskovalnih ali razvojnih projektov do nivoja praktične uporabnosti v razvoju novih izdelkov, postopkov ali storitev oz. ustvarjanju inovativnih idej v proizvodnji in trženju novih, a hkrati tradicionalnih živilskih izdelkov za aktualnega potrošnika. Ključne besede: tradicionalna živila, mala in srednja podjetja, prenos znanja, analiza 4P

The message from the EU FP7 project »Trafoon«

Peter Raspor1, Mateja Ambrožič2, Lidija Baša3, Sonja Smole Možina2 1Faculty of Health Sciences, University of Primorska, Izola, Slovenia

2Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia 3Dobrovnik, Lendava, Slovenija

Abstract The project Trafoon, »Traditional Food Network to Improve the Transfer of Knowledge for Innovation« is a 3-year 7FP EU project for improving the transfer of knowledge for innovation in the field of traditional foods, especially in small and medium enterprises (SMEs). One of the first tasks of the project partners was to prepare the inventory of needs of national SMEs, which are active in production and marketing of specific groups of products in the partner countries. With the unified questionnaire we addressed 20 producers of traditional products from grains, including buckwheat and buckwheat products, which were selected as a good case of innovative challenges for combining tradition and innovation for sustainable development of entrepreneurship in the field of traditional foods from grains. The analysis of the data collected about primary material production, R&D activities, processing, packaging, health aspects, marketing and others was done on the principles of SWOT analysis to support traditional food SMEs, and will interlink researchers, knowledge transfer agents, and SME associations in 14 European countries to foster the transfer of sustainable innovation and entrepreneurship in the sector of traditional foods for the benefit of the regions of Europe and the European consumers. Key words: traditional food, SME, knowledge transfer, SWOT analysis


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Pomen mikrobiologije za proizvodnjo kakovostnega vina-kaj ... · biotehnologijo in varnost živil BF UL, Izobraževalnega centra Piramida Maribor, ter ob promocijski podpori ob sodelovanju