| Abstract | Biljne alternative mliječnim proizvodima postaju sve popularnije zbog intolerancije na laktozu, alergija na kravlje mlijeko, promjene prehrane, veće brige za zdravlje, okoliš i dobrobit životinja. Stoga je cilj ovog rada bio optimirati proces fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak različitih hidrokoloida s ciljem razvoja inovativnog proizvoda kao alternative mliječnom jogurtu. Fermentirani bademovi napitci skladišteni su 21 dan pri 4 °C te su analizirani svakih 7 dana. Svim uzorcima određivana je aktivna kiselost, udjeli suhe tvari, mineralnih tvari te ukupnih ugljikohidrata; boja, kapacitet zadržavanja vode i sinereza, reološka, mikrobiološka i senzorska svojstva. Rezultati istraživanja pokazali su da najveći kapacitet zadržavanja vode ima uzorak dobiven fermentacijom bademovog napitka starter kulturom VEGE 033 uz dodatak 1 % ksantana, 0,5 % inulina i 3 % saharoze Uzorak fermentiran starter kulturom VEGE 053 uz dodatak 1 % brašna sjemenki rogača, 0,5 % guar gume i 3 % saharoze bio je najbolje prihvaćen od strane potrošača. |
| Abstract (english) | Plant-based alternatives to dairy products are gaining popularity due to lactose intolerance, cow's milk allergies, dietary changes, increased concerns about health, the environment, and animal welfare. Therefore, the aim of this study was to optimize the fermentation process of almond beverage by using different starter cultures and adding various hydrocolloids to develop an innovative product as an alternative to dairy yogurt. The fermented almond beverages were stored for 21 days at 4 °C and analyzed every 7 days. All samples were tested for active acidity, dry matter, ash content, content of carbohydrates, color, water-holding capacity, syneresis as well as rheological, microbiological, and sensory properties. The research results showed that the almond beverage fermented with VEGE 033 starter culture, along with 1 % xanthan gum, 0,5 % inulin, and 3 % sucrose, had the highest water-holding capacity. The almond beverage fermented with VEGE 053 starter culture, supplemented with 1 % carob seed flour, 0,5 % guar gum, and 3 % sucrose, was sensory best rated. |
