Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže

master's thesis

• Title (english): Growth and survival of probiotic bacteria in fermented oat and rice beverages
• Author: Sara Gabelić
• Mentor: Katarina Lisak Jakopović (mentor)
• Mentor: Snježana Šimunić (pomoć pri izradi, neposredni voditelj)
• Committee member: Irena Barukčić Jurina (predsjednik povjerenstva)
• Committee member: Bojana Voučko (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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zadnjih nekoliko godina prisutan je rastući trend upotrebe biljnih napitaka kao zamjene za mlijeko. Razlozi su intolerancija na laktozu, alergije na proteine mlijeka, osobna uvjerenja, način prehrane i dr. Fermentirani biljni napitci obično ne sadrže probiotičke bakterije te bi se njihovim dodavanjem povećala nutritivna vrijednost i zdravstvene beneficije. Cilj ovog istraživanja bio je fermentirati zobeni i rižin napitak te pratiti preživljavanje probiotičkih bakterija tijekom 15 dana hladnog skladištenja. Određivana su i fizikalno-kemijska i reološka svojstva te boja napitaka. Fermentacija oba napitka je trajala u prosjeku 5 sati, a broj određivanih probiotičkih bakterija (laktobacila i bifidobakterija) je tijekom hladnog skladištenja u fermentiranim napitcima bio konstantan i iznosio je više od 7 log CFU mL⁻¹ . pH vrijednost, suha tvar i pepeo su bile konstantne tijekom hladnog skladištenja. Boja i reološka svojstva razlikovale su se između zobenog i rižinog fermentiranog napitka. Probiotičke bakterije dobro preživljavaju u fermentiranim biljnim napicima od zobi i riže.

Abstract (english)

In recent years, there has been a growing trend of using plant-based beverages as milk substitutes. The reasons include lactose intolerance, milk protein allergies, personal beliefs, dietary choices, and more. Fermented plant-based beverages usually do not contain probiotic bacteria, and their addition could enhance the nutritional value and health benefits. The aim of this study was to ferment oat and rice beverages and monitor the survival of probiotic bacteria during 15 days of cold storage. Physical-chemical and rheological properties, as well as the color of the beverages, were also determined. The fermentation of both beverages lasted an average of 5 hours, and the number of probiotic bacteria (lactobacilli and bifidobacteria) remained constant during cold storage in the fermented beverages, exceeding 7 log CFU mL⁻¹ . The pH value, dry matter, and ash content were constant during cold storage. The color and rheological properties differed between the fermented oat and rice beverages. Probiotic bacteria survive well in fermented plant-based beverages made from oats and rice.

• Keywords: zob; riža; biljni napitak; fermentacija; probiotičke bakterije
• Keywords (english): oat; rice; plant-based beverage; fermentation; probiotic bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:159:708076
• 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: 2024-11-06 13:57:55