Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke

master's thesis

• Title (english): Optimizing fruit beverages based on acidified reconstituted whey
• Author: Antonija Oštarić
• Mentor: Rajka Božanić (mentor)
• 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: 2012-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je optimiranje recepture voćnog napitka na bazi zakiseljene rekonstituirane sirutke koji će imati trajnost minimalno petnaest dana i praćenje senzorskih, fizikalnih i mikrobioloških svojstava osam napitaka različite recepture. Sastojci napitaka su sirutka u prahu, voćni koncentrat (jabuka, višnja), aroma (borovnica, breskva, papaja), šećer, guar guma i vitamin C. Pripremljena su i pasterizirana četiri napitka s jabukom i četiri s višnjom. Analize su se provodile 0, 5, 10 i 15-og dana hladnog čuvanja napitaka. Napitci su zadržali mikrobiološku ispravnost i senzorsku kvalitetu, ali nastala je značajna količina taloga. Količina taloga povećava se tijekom vremena hladnog čuvanja napitaka. Nema značajne razlike u senzorskoj ocjeni napitaka s jabukom i napitaka s višnjom. Dodatkom arome breskve umjesto papaje u napitke s jabukom, poboljšana je senzorska kvaliteta. Nije došlo do gubitka na senzorskoj kvaliteti napitaka tijekom vremena čuvanja. Na osnovi rezultata senzorske analize odabrana su najbolja dva napitka kojima se određivala prihvatljivost. Oba napitka ocijenjena su prihvatljivima. Veća je prihvatljivost napitka s koncentratom jabuke.

Abstract (english)

The purpose of this study was to find the optimum formulation of fruit beverage based on acidified reconstituted whey, which will have a minimum durability of fifteen days, and tracking sensory, physical and microbiological properties of eight beverages, different by composition. Constituents of beverages are whey powder, fruit concentrate (apple, cherry), flavor (blueberry, peach, papaya), sucrose, guar gum and vitamin C. Four beverages with apple and four with cherry concentrate were prepared, pasteurized and stored at low temperature. Analysis were conducted 0, 5, 10 and 15th day of cold storage. Beverages maintained their microbiological validity and sensory quality, but containing significant amounts of sediment, which is constantly increasing. There were no significant differences in sensory evaluation of beverages with apple and beverages with cherry. Adding a flavour of peach instead of papaya enhanced sensory quality of beverages with apple. There was no loss to the sensory quality of beverages during storage time. Based on the results of sensory analysis, the best two beverages were selected anddetermined their acceptability. Both drinks were judged acceptable. Greater acceptability gets the beverage with apple concentrate.

• Keywords: napitak; sirutka; dodaci; trajnost; kvaliteta
• Keywords (english): beverage; whey; excipients; durability; quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:451851
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-08 11:04:19