Utjecaj brašna sjemenki rogača na fermentaciju kozjeg mlijeka te fizikalno-kemijske karakteristike proizvedenih jogurta

master's thesis

• Title (english): The influence of carob seed flour on the fermentation of goat's milk and the physical-chemical characteristics of the produce
• Author: Daria Pilić
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić Jurina (predsjednik povjerenstva)
• Committee member: Nives Marušić Radovčić (član povjerenstva)
• Committee member: Nikolina Čukelj Mustač (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: 2023-06-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Jogurt se ubraja u najpopularnije fermentirane mliječne napitke. Pomoću bakterija mliječne kiseline Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus dobije se proizvod zadovoljavajućih prehrambenih i zdravstvenih vrijednosti. Kozje mlijeko je namirnica visoke prehrambene i zdravstvene vrijednosti. Karuba guma od rogača je aditiv koji se široko primjenjuje u prehrambenoj industriji, a dobiva se iz biljke Ceratonia siliqua. Cilj ovog diplomskog rada bio je proizvesti jogurt od kozjeg mlijeka uz dodatak karuba gume od rogača (0,05 %, 0,15 %, 0,25 %) fermentacijom na dvije različite temperature (37 °C i 43 °C) te ih usporediti s jogurtom bez dodatka karuba gume. Svim uzorcima određena je aktivna i titracijska kiselost, boja, sinereza, kapacitet zadržavanja vode, udio laktoze, suhe tvari i pepela te viskoznost, mikrobiološka i senzorska procjena. Dodatak karuba gume je u većini uzoraka pozitivno utjecao na konačni proizvod, dok su organoleptički prihvatljiviji proizvodi bili oni koji su fermentirani pri nižoj temperaturi

Abstract (english)

Yogurt is the most popular fermented milk drink. By use of the lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a product with satisfactory nutritional and health values obtain. Goat's milk is a food of high nutritional and health value. Carob gum is an additive widely used in the food industry obtained from the Ceratonia siliqua plant. This thesis aimed to produce yogurt from goat's milk with the addition of carob gum (0.05 %, 0.15 %, 0.25 %) by fermentation at two different temperatures (37 °C i 43 °C) and to compare them with yogurt without the addition of carob gum. Active and titration acidity, color, syneresis, water retention capacity, lactose content, dry matter and ash content, viscosity, and microbiological and sensory evaluation were determined for all samples. In most tests, carob gum had a positive effect on the final product, while the organoleptically more acceptable products are those fermented at a lower temperature.

• Keywords: kozje mlijeko; rogač; karuba guma; jogurt
• Keywords (english): goat's milk; locust bean gum; yogurt
• Language: croatian
• URN:NBN: urn:nbn:hr:159:265822
• 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: 2024-04-22 12:22:38