Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare

master's thesis

• Title (english): Optimizing fermentation of almond drink by applying different starter cultures with the addition of hydrocolloids and okara
• Author: Mia Đula
• Mentor: Irena Barukčić Jurina (mentor)
• Mentor: Katarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
• Committee member: Katarina Lisak Jakopović (predsjednik povjerenstva)
• Committee member: Marija Badanjak Sabolović (član povjerenstva)
• Committee member: Marko Obranović (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: 2023-10-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fermentirani biljni napici brzo su rastuća kategorija hrane s potencijalom za smanjenje nepoželjnih utjecaja na zdravlje, povezanih s alergijom na mliječne proteine i intolerancijom na laktozu te negativnih utjecaja na okoliš, zbog emisije stakleničkih plinova. Stoga je cilj ovog rada bio optimizirati fermentaciju bademovog napitka kako bi razvili recepturu inovativnog funkcionalnog proizvoda. Fermentirani biljni napici s i bez dodataka (okara, rižin protein) čuvani su u hladnjaku tijekom 21 dana. Na svim uzorcima određivani su udio ugljikohidrata, suhe tvari i pepela, kiselost, sinereza, kapacitet zadržavanja vode, reološka svojstva, senzorska i mikrobiološka analiza uz ispitivanje prihvatljivosti među potrošačima. Rezultati istraživanja ukazuju na to da dodatak 1 % okare kao izvora prehrambenih vlakana dovodi do manje sinereze u odnosu na ostale uzorke. Fermentirani bademov napitak s dodatkom 1 % okare, 1,5 % smjese škroba i pektina, te 3 % saharoze najbolje je ocijenjen senzorski i dobro prihvaćen među potrošačima.

Abstract (english)

Fermented plant-based drinks are gaining popularity in the food industry due to their potential to address health concerns like dairy allergies and lactose intolerance, and to reduce environmental impacts by cutting greenhouse gas emissions. This study aimed to optimize the fermentation process for almondbased drinks, creating an innovative functional product. Samples of fermented almond drinks, with or without additives such as okara and rice protein, were refrigerated for 21 days. All samples were analyzed for carbohydrate content, dry matter, ash, acidity, syneresis, water retention, rheological properties, sensory qualities, microbiology, and consumer acceptance. The research showed that adding 1 % okara as a dietary fiber source reduced syneresis in related to other samples. The fermented almond drink with 1 % okara, 1,5 % starch and pectin, and 3 % sucrose received the highest sensory scores and was well accepted by consumers.

• Keywords: badem; fermentirani napitak; starter kulture; okara; hidrokoloidi
• Keywords (english): almond; fermented drink; starter cultures; okara; hydrocolloids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:548666
• 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: 2024-05-23 08:10:12