Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda

master's thesis

• Title (english): Optimization production oat beverage from oat grain and production fermented product
• Author: Valentina Križanac
• Mentor: Rajka Božanić (mentor)
• Committee member: Irena Barukčić (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: 2021-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu istraživala se mogućnost uporabe oljuštenog zrna zobi kao baze za razvoj zobenog napitka i fermentiranih zobenih napitaka s dodatkom hidrokoloida. Praćena je fermentacija te čuvanje napitaka tijekom 35 dana za fermentirane napitke Natur i Rogač, odnosno 28 dana za zobeni napitak. Duljina fermentacije za napitak Natur iznosila je 4,75 h, a za napitak Rogač 6,7 h. Praćena je promjena pH vrijednosti, udjela suhe tvari, pepela, soli, maltoze te reologije i senzorike napitaka. Mikrobiološke analize koje su se provodile tijekom čuvanja napitaka nisu pokazale pozitivne rezultate na patogene mikroorganizme. Rezultati provedene senzorske procjene napitaka pokazali su da su napitci dobro prihvaćeni od strane panelista. Senzorski je najbolje ocijenjen napitak s rogačem. Rok trajanja zobenog napitka procijenjen je na 28 dana, napitka Natur na 21 dan te napitka Rogač na 35 dana u hladnjaku.

Abstract (english)

In this paper, the research was based on possibility of using peeled oats as a base for the development of oat beverage and fermented oat beverages with the addition of hydrocolloids. The fermentation and storage of beverages were monitored for 28 days and 35 days for fermented beverages Natur and Rogac. Fermentation lasted for 4.75 hours for Natur beverage and 6.7 hours for Rogac beverage. The parameters that were monitored are pH value, dry matter content, ash, salt, maltose and rheology and sensory properties Microbiological analyzes, which were performed during storage, did not show positive results on pathogenic microorganisms. The result of the sensory evaluation of the beverages showed that the beverages were well accepted by the panellists. The beverage with carob was the best sensory rated. The shelf life of the oat drink was estimated to be 28 days under refrigerated storage, 21 days for Natur and 35 days for Rogac.

• Keywords: brašno sjemenki rogača; fermentirani napitak; natur; rogač; zob
• Keywords (english): brašno sjemenki rogača; fermentirani napitak; natur; rogač; zob
• Language: croatian
• URN:NBN: urn:nbn:hr:159:294025
• 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: 2021-11-16 14:30:46