Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka

undergraduate thesis

• Title (english): Influence of moringa extract (Moringa oleifera) on goat milk fermentation
• Author: Petra Roksandić
• Mentor: Katarina Lisak Jakopović (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: 2022-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Funkcionalni proizvodi sve su više zastupljeni u ljudskoj prehrani zbog pozitivnog utjecaja na ljudsko zdravlje. U današnje vrijeme sve su zastupljenija istraživanja o mogućnosti proizvodnje fermentiranih mliječnih napitaka s dodatkom biljnih ekstrakata. Moringa oleifera je biljka iz koje se dobiva nutritivno iznimno bogat ekstrakt s vitaminima, mineralnim tvarima, polifenolima i antioksidansima, pa je kao takva pogodna za obogaćivanje mliječnih proizvoda. Cilj ovog završnog rada bio je proizvesti jogurt s dodatkom ekstrakta moringe i utvrditi kako dodatak ekstrakta utječe na fermentaciju kozjeg mlijeka. Tijekom procesa fermentacije provedene su mikrobiološke i fizikalno-kemijske analize. Rezultat istraživanja ukazuje da dodatak ekstrakta moringe u kozje mlijeko skraćuje vrijeme fermentacije, odnosno pozitivno utječe na rast i razvoj bakterija jogurtne kulture (Lactobacillus delbrueckii subps. bulgaricus i Streptococcus thermophilius).

Abstract (english)

Functional products are increasingly present in the human diet due to their positive impact on human health. Nowadays, research on the possibility of producing fermented milk drinks with the addition of plant extracts is becoming more common. Moringa oleifera is a plant from which an extremely rich nutrient extract with vitamins, minerals, polyphenols and antioxidants is obtained, so as such it is suitable for enriching dairy products. The aim of this final work was to produce yogurt with the addition of moringa extract and to determine how the addition of the extract affects the fermentation of goat's milk. Microbiological and physicochemical analyzes were performed during the fermentation process. The result of the research indicates that the addition of moringa extract to goat's milk shortens the fermentation time, ie has a positive effect on the growth and development of yogurt culture bacteria (Lactobacillus delbrueckii subps. bulgaricus and Streptococcus thermophilius).

• Keywords: kozje mlijeko; fermentacija; Moringa oleifera; mikrobiološka analiza
• Keywords (english): cow milk; fermentation; Moringa oleifera; microbiological analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:757864
• 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: 2022-09-27 10:18:30