Utjecaj dodatka ekstrakata lista masline na sigurnost, sastav i svojstva jogurta od kozjeg mlijeka

master's thesis

• Title (english): Influence of addition of olive leaf extracts on safety, composition and properties of goat's milk yoghurt
• Author: Iva Devčić
• Mentor: Irena Barukčić (mentor)
• Committee member: Katarina Lisak Jakopović (član 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: 2020-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Trendovi razvoja funkcionalne hrane sve su više orijentirani na obogaćivanje proizvoda biljnim ekstraktima. Kozje mlijeko pri tom odavno uživa povjerenje potrošača kao funkcionalni proizvod. Iako se smatra otpadom, list masline se pokazao izvrsnim izvorom biološki aktivnih molekula. Obogaćivanje jogurta ekstraktom lista masline doprinijelo bi stvaranju novog tipa funkcionalnih mliječnih proizvoda, ali i proširilo mogućnosti redukcije otpada nastalog u prehrambenoj industriji. Stoga je cilj ovog diplomskog rada bio ispitati utjecaj dodatka ekstrakta lista masline na sigurnost kozjeg jogurta primjenom HACCP načela te utjecaj na njegova fizikalno-kemijska i senzorska svojstva, udio ukupnih fenola i antioksidacijsku aktivnost. Dobiveni rezultati pokazuju da dodatak ekstrakta u proizvodnji jogurta predstavlja kemijski rizik pa su određene zaštitne i korektivne radnje, kritične granice, sustav nadzora te postupak verifikacije. Ekstrakt lista utječe na gotovo sva ispitivana svojstva ovog proizvoda, povećava udio ukupnih fenola i antioksidacijski kapacitet, a senzorska analiza ukazuje da bi ovako obogaćen jogurt mogao biti prihvaćen na tržištu kao funkcionalna hrana.

Abstract (english)

Trends in the development of functional foods are increasingly focused on enriching products with plant extracts. Goat's milk has long been trusted by consumers as a functional product. Although considered a waste, the olive leaf has proven to be an excellent source of biologically active molecules. Enriching yogurt with olive leaf extract would contribute to the creation of a new type of functional dairy products, but also expand the possibilities of reducing waste generated in the food industry. Therefore, the aim of this thesis was to examine the impact of the addition of olive leaf extract on the safety of goat yogurt using the HACCP principle, and the impact on its physicochemical and sensory properties, total phenols and antioxidant activity. The obtained results show that the addition of extract in the production of yogurt poses a chemical risk, so certain protective and corrective actions, critical limits, monitoring system and verification procedure are determined. The leaf extract affects almost all the examined properties of this product, increases content of total phenols and antioxidant capacity, and sensory analysis indicates that yogurt enriched in this way could be accepted on the market as a functional food.

• Keywords: jogurt; kozje mlijeko; ekstrakt lista masline; HACCP
• Keywords (english): yogurt; goat's milk; olive leaf extract; HACCP
• Language: croatian
• URN:NBN: urn:nbn:hr:159:638274
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-01-25 09:54:48