Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke

master's thesis

• Title (english): Optimizing fruit beverages based on sweet reconstituted whey
• Author: Anđela Samardžić
• 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

Cilj ovog rada bio je pronalaženje optimalne recepture za razvoj napitaka na bazi slatke sirutke uz dodatak voćnog koncentrata i drugih pomoćnih tvari koja će imati za potrošača prihvatljiva senzorska svojstva. Osim sirutke i voćnog koncentrata napitci se sastoje od dodataka arome (borovnica, breskva, papaja), saharoze te hidrokoloida. Pratili su se parametri mikrobiološke kvalitete, senzorskih svojstava, pH i suha tvar napitaka, a naposljetku je određena prihvatljivost proizvoda. Od osam pripravljenih napitaka samo je jedan imao trajnost 15 dana. Senzorski i testom prihvatljivosti najboljim je ocijenjen napitak sa dodatkom koncentrata jabuke i aromom breskve. Ženska populacija je dala bolje ocjene napitcima te su većinom spremne izdvojiti 6-8 kn za takav proizvod, a senzorskom analizom općenito su napitci sa više dodanog voćnog koncentrata i saharoze dobivali bolje ocjene.

Abstract (english)

Objective of this study was to find the optimum recipe for the development of beverages based on sweet whey with the addition of fruit concentrates and other excipients that would have acceptable sensory profiles for the consumer. Besides the whey and fruit concentrate beverages are consisting of flavor addition (blueberry, peach, papaya), saccharose and hydrocolloids. The parameters microbiological quality, sensory properties, pH and dry matter were monitored, and finally the product acceptability was determinated. Of the eight prepared beverages only one had the 15 days durability. By sensory analysis and acceptability test the best evaluated beverage was with the addition of apple concentrate and peach aroma. Female population gave better evaluations for the beverages and are mostly willing to pay 6-8 kn for such a product, while by sensory analysis beverages with more fruit concentrate and saccharose added had better evaluations.

• Keywords: sirutka; napitci; dodaci; trajnost; prihvatljivost
• Keywords (english): whey; beverages; excipients; durability; acceptability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:975478
• 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 10:41:28