Optimiranje fermentacije kokosovog napitka kefirnim zrncima

master's thesis

• Title (english): Optimizing the fermentation of coconut drink with kefir grains
• Author: Ana Kozarac
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić Jurina (predsjednik povjerenstva)
• Committee member: Tomislava Vukušić Pavičić (član povjerenstva)
• Committee member: Nives Marušić Radovčić (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: 2023-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U današnje vrijeme sve je veća potreba za razvojem i proizvodnjom biljnih napitaka, a razlog tome je jačanje svijesti o očuvanju zdravlja, okoliša i dobrobiti životinja. S obzirom da ne sadrže laktozu, proteine mlijeka te kolesterol, biljni napitci dobra su zamjena kod osoba alergičnih na proteine kravljeg mlijeka i osoba intolerantnih na laktozu. Jedan od načina povećanja nutritivne vrijednosti biljnih napitaka je fermentacija. Cilj ovog rada bio je optimirati fermentaciju kokosovog napitka kefirnim zrncima, uz dodatak brašna sjemenki rogača te sladila saharoze i stevije, kako bi se dobio nutritivno i senzorski prihvatljiv fermentirani proizvod. Provedena su ispitivanja s ciljem praćenja promjena i roka valjanosti dobivenog proizvoda, a određivani su kiselost (pH vrijednost), kapacitet zadržavanja vode, udjeli soli, suhe tvari i pepela (mineralnih tvari), reološka i senzorska svojstva te mikrobiološka ispravnost proizvoda tijekom 14 dana hladnog skladištenja. Senzorski je najbolje ocijenjen fermentirani kokosov napitak s dodatkom 3 % stevije.

Abstract (english)

A growing demand for the production of plant-based beverages is in order to raise awareness of preserving health and the environment. They are gaining popularity due to their lack of lactose and cholesterol, and are an excellent alternative for individuals who are lactose intolerant and allergic to milk protein. One way to enhance its nutritional value is through fermentation. The objective of this study was to optimize the fermentation process of coconut-based drink using kefir grains, which involved incorporating carob seed flour and sweeteners (sucrose and stevia). The goal was to create a fermented product that is nutritionally and sensory valuable. A series of tests were conducted to monitor changes and assess the shelf life, such as acidity, water retention capacity, salt, dry matter and ash content, rheological and sensory characteristics and microbiological quality. The observations were made over a 14-day period of cold storage. Sensorial evaluations indicated that the fermented sample containing 3 % stevia received the highest ratings.

• Keywords: brašno sjemenki rogača; fermentacija; kefirna zrnca; kokosov napitak; stevija
• Keywords (english): carob seed flour; fermentation; kefir grains; coconut drink; stevia
• Language: croatian
• URN:NBN: urn:nbn:hr:159:288331
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-24 09:04:01