Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka

master's thesis

• Title (english): Influence of moringa on physico chemical characteristics and fermentation of cow s milk
• Author: Ivana Miksera
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Rajka Božanić (predsjednik povjerenstva)
• 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: 2020-09-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fermentirani mliječni proizvodi poznati su po brojnim pozitivnim utjecajima na ljudsko zdravlje i njihova je konzumacija proširena diljem svijeta. Ekstrakt lista Moringe oleifere bogat je vitaminima, mineralnim tvarima, polifenolima, flavonoidima, taninima i proteinima te je njegov dodatak u mlijeko prije fermentacije izvrstan način obogaćivanja fermentiranih mliječnih proizvoda. Cilj ovog diplomskog rada bio je proizvesti jogurt s ekstraktom lista moringe i usporediti ga s kontrolnim uzorkom jogurta bez dodanog ekstrakta. Provedene su fizikalno – kemijske, mikrobiološke, reološke i senzorske analize. Dodatak ekstrakta moringe u mlijeko prije fermentacije rezultiralo je kraćim vremenom fermentacije, nižom pH vrijednosti jogurta, povećanim rastom bakterija jogurtne kulture, boljim reološkim svojstvima, povećanim udjelom ukupnih fenola te povećanim antioskidacijskim kapacitetom jogurta.

Abstract (english)

Fermented dairy products are known for their many positive effects on human health and their consumption is spread worldwide. Moringa oleifera leaf extract is rich in vitamins, minerals, polyphenols, flavonoids, tannins and proteins, and its addition to milk before fermentation is an excellent way to enrich fermented milk products. The aim of this thesis was to produce yogurt with moringa leaf extract and compare it with a control sample of yogurt without added extract. Physicochemical, microbiological, rheological and sensory analyzes were performed. The addition of moringa extract to milk before fermentation resulted in shorter fermentation time, lower yogurt pH, increased growth of yogurt bacteria, better rheological properties, increased total phenols content and increased antioxidant capacity of yogurt.

• Keywords: antioksidacijski kapacitet; fenoli; fermentacija; jogurt; Moringa oleifera
• Keywords (english): antioxidant capacity; phenols; fermentation; yogurt; Moringa oleifera
• Language: croatian
• URN:NBN: urn:nbn:hr:159:487712
• 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: 2021-01-20 14:03:08