Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi

undergraduate thesis

• Title (english): Characterization of composition and properties of semi-hard cheese enriched with flower pollen
• Author: Maja Vukelić
• Mentor: Irena Barukčić (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: 2021-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu određivana su fizikalna svojstva i kemijski sastav polutvrdog sira obogaćenog s cvjetnom peludi. Istraživanje je provedeno na tri uzorka sira nakon trideset dana zrenja. Pri tom su sirevima određivani kiselosti, udio mliječne masti, proteina i suhe tvari, indeks boje, mineralni profil i parametri teksture, koncentracija polifenola, antioksidacijski kapacitet te je provedena senzorska analiza. Prosječne vrijednosti udjela proteina (26,09%), masti (29,27%), ukupne suhe tvari (66,31%) i kiselosti (pH=5,39) u skladu su s vrijednostima za kategoriju polutvrdih sireva. Utvrđeno je kako su koncentracije nekih mineralnih tvari (natrij, kalcij i kalij) i ukupnih polifenola bile znatno veće u odnosu na polutvrde sireve bez dodataka. Na osnovi svih dobivenih rezultata može se zaključiti kako dodatak cvjetne peludi povoljno utječe na nutritivna svojstva sira, dok istovremeno karakteristična senzorska svojstva i parametri teksture ostaju nepromijenjeni.

Abstract (english)

Physical properties and chemical composition were determined in this paper. Measurments have been conducted on three chesse samples after thirty days of ripening. Analysies that were made are cheese acidity, milk fat content, protein content, dry matter, color indeks, mineral profile, cheese texture, concentration of polyphenols and antioxidant capacity and sensory analysis. Average values of protein (26,09%) milk fat content (29,27%), cheese acidity (pH=5,39) and dry matter (66,31%) are in line with values for semi-hard chesse category. Concentration of some minerals (sodium, calcium and potassium) and total polyphenols are much higher compared to semi-hard cheeses without supplements. Analyzing the results it can be concluded that the addition of pollen affects the nutritional properties of cheese while sensory and texture properties stay unchanged.

• Keywords: antioksidacijski kapacitet; cvjetna pelud; kemijski sastav; polutvrdi sir; polifenoli
• Keywords (english): antioxidant capacity; bee pollen; chemical composition; semi-hard cheese; polyphenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:467938
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-07-14 09:25:56