Utjecaj dodatka obranog mlijeka u prahu i sirutke u prahu na viskoznost i senzorska svojstva tekućeg jogurta

master's thesis

• Title (english): Influence of skim milk and whey powder addition on viscosity and senzory properties of stirred yogurt
• Author: Ana Legac
• 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: 2012-02-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je ispitivan utjecaj dodatka obranog mlijeka u prahu (OMP), sirutke u prahu (SUP) ili njihove kombinacije (M+S) na viskoznost i senzorska svojstva tekućeg jogurta. Istraživanje je obuhvatilo tri uzorka: 1% OMP, 1% SUP i 1% M+S (0,5% OMP i 0,5% SUP). Fermentacija se brže odvijala za uzorke s dodatkom 1% OMP. Pad kiselosti tijekom skladištenja ne ovisi o korištenom dodatku. Uzorak s 1% OMP imao je najveću vrijednost viskoznosti, a s dodatkom 1% SUP najlošiju. Najbolju senzorsku ocjenu postigao je uzorak 1% M+S. Uzorcima se bez obzira na korišteni dodatak senzorska i reološka svojstva poboljšavaju tijekom sedmodnevnog čuvanja.

Abstract (english)

This paper examined the influence of skim milk powder (OMP), whey powder (SUP) or skim milk powder and whey powder combination (M+S) on viscosity and sensory properties of stirred yogurt. This study included three samples: 1% OMP, 1% SUP and 1% M+S (0,5% OMP + 0,5% SUP). Fermentation rate was higher for sample supplemented with skim milk powder. Type of supplement (1% OMP, 1% SUP or 1% M+S) did not affect postadification. Sample with the addition of 1% OMP had higher viscosity than samples with 1% SUP and 1% M+S. The best sensory evaluation scored sample 1% M+S. Regardless on the supplement, all samples showed improvement in sensory and rheological properties after seven days storage.

• Keywords: tekući jogurt; senzorika; reologija; sirutka u prahu; mlijeko u prahu
• Keywords (english): stirred yogurt; skim milk powder; whey powder; sensory analysis; viscosity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:061256
• 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: 2017-05-09 10:31:52