Fermentacija mješavine kravljeg mlijeka i sojinog napitka probiotičkom bakterijom Lactobacillus casei LC-Y uz jogurtnu kulturu

master's thesis

• Title (english): Fermentation of mixture of cow’s milk and soy beverage with probiotic strain Lactobacillus casei LC-Y with yogurt culture
• Author: Filip Vučemilović
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2017-11-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je bio proizvesti prehrambeni funkcionalni proizvod s probiotičkim svojstvima te ispitati zadovoljava li uvjete prihvatljivosti od strane potrošača. Pripravljeno je 5 uzoraka različitih omjera kravljeg mlijeka i sojinog napitka u 3 pokusa. Uzorci su bili podvrgnuti fermentaciji s pomoću probiotičkog soja L. casei LC-Y i jogurtne kulture te su čuvani 21 dan na 4°C. Pratilo se preživljavanje L. casei LC-Y, pH vrijednost, titracijska kiselost, viskoznost, senzorsko ocjenjivanje i prihvatljivost proizvoda. Nakon fermentacije uzorci ne zadovoljavaju probiotički minimum od 106 CFU/mL, stoga nemaju značajke probiotičkog proizvoda. pH vrijednost, titracijska kiselost i viskoznost se nisu značajno mijenjale. Senzorska ocjena pokazuje najmanje vrijednosti kod sojinog jogurta. Sojin jogurt je kod ocjene prihvatljivosti dobio najnižu ocjenu te ne zadovoljava standarde potencijalnih kupaca.

Abstract (english)

The goal of this study was to produce functional food product with probiotic properties aswell as to determine whether this product will be accepted by consumers. 5 samples were made of different ratios of cow's milk and soy beverage which were subjected to fermentation with probiotic bacteria L. casei LC-Y and yoghurt culture. 3 experiments were made and stored at 4°C during 21 days. L. casei LC-Y survivability, pH value, titratable acidity, viscosity, sensory quality and product acceptability were determine. Probiotic minimum (106 CFU/mL) was not reach after fermentation, therefore samples have no probiotic characteristics. pH, titratable acidity and viscosity had no significant oscillations during storage. Soy yoghurt had the lowest value amongst samples considering sensory quality and acceptability. Soy yoghurt in this research does not meet potential consumer standards.

• Keywords: kravlje mlijeko; sojin napitak; probiotici; Lactobacillus casei
• Keywords (english): cow’s milk; soy beverage; probiotics; Lactobacillus casei
• Language: croatian
• URN:NBN: urn:nbn:hr:159:222081
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-15 13:33:32