Usporedba slatkoće voćnog jogurta od običnog i delaktoziranog mlijeka s dodatkom šećera ili sladila

master's thesis

• Title (english): Comparison of fruit yogurt sweetness made of plain yogurt and yogurt with hydrolyzed lactose with added sugar or sweetners
• Author: Ida Rožman
• 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: 2009-11-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mliječni proizvodi s hidroliziranom laktozom slađi su od onih dobivenih od običnog mlijeka jer se laktoza razgrađuje na glukozu i galaktozu, a ti šećeri su slađi od laktoze. U ovom radu ispitana je razlika u slatkoći voćnih jogurta proizvedenih od mlijeka i od delaktoziranog mlijeka s dodatkom šećera, odnosno umjetnog sladila u voćnoj bazi. Senzorska svojstva proizvedenih vrsta voćnih jogurta ocijenio je panel, metodom usporedbe uzoraka, te pomoću elektronskog jezika. Utvrđeno je da su jogurti od delaktoziranog mlijeka slađi nego jogurti od običnog mlijeka, te da su voćni jogurti s umjetnim sladilom slađi od voćnih jogurta sa šećerom u voćnoj bazi, bez obzira na sirovinu.

Abstract (english)

Dairy products with hydrolyzed lactose are sweeter than those obtained from plain milk because the lactose is disintegrated into galactose and glucose, and these sugars are sweeter than lactose. In this study the difference in the sweetness of fruit yogurt made from milk and hydrolyzed milk with added sugar or artificial sweeteners in fruit basis was examined. Sensory properties of produced fruit yogurts are evaluated by the method of comparing samples from the panel and using the electronic tongue. It was found that the yogurt from the hydrolyzed milk is sweeter than the yogurt from plain milk, and that the fruit yogurt with artificial sweeteners is sweeter than fruit yogurt with sugar in fruit basis, regardless of the raw material.

• Keywords: hidroliza laktoze; voćni jogurt; slatkoća; senzorska analiza; elektronski jezik
• Keywords (english): hydrolysis of lactose; fruit yogurt; sweetness; sensory analysis; electronic language
• Language: croatian
• URN:NBN: urn:nbn:hr:159:506359
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 10:43:35