Mogućnost primjene moringe u proizvodima od kozjeg mlijeka

master's thesis

• Title (english): The possibility of using moringa in goat milk products
• Author: Maja Rajačić
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić (predsjednik 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: 2020-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Popularnost kozjeg mlijeka sve više raste, a razlog tome su njegove dijetetske i terapijske prednosti. Sastojci kozjeg mlijeka svojim osobinama (bolja probavljivost, hipoalergenost, veći puferski kapacitet, viša pH vrijednost) povoljno djeluju na zdravlje ljudi. Boljoj probavljivosti pridonose kratko i srednje lančane masne kiseline kojih kozje mlijeko sadrži više od kravljeg mlijeka. Kozje mlijeko može se obogatiti raznim biljnim ekstraktima među kojima je i Moringa oleifera bogatog nutritivnog sastava koji pozitivno djeluje na zdravlje ljudi. Moringa je bogata vitaminima, mineralnim tvarima, polifenolima, flavonoidima, alkaloidima, izotiocijanatima i taninima koji mogu utjecati na fizikalno-kemijska svojstva mliječnih proizvoda. Cilj ovog diplomskog rada je opisati i analizirati metode ekstrakcije ljekovitog bilja, njihovu upotrebu u mliječnoj industriji i dati pregled mogućnosti dodatka Moringe oleifere u proizvode od kozjeg mlijeka te njezinu nutritivnu vrijednost i utjecaj na zdravlje.

Abstract (english)

The popularity of goat's milk keeps increasing and the reason for that are its dietetic and therapeutic advantages. The properties of the goat's milk ingredients (better digestibility, hypoallergenicity, higher buffer capacity, higher pH value) have a favourable effect on human health. Short and medium chain fatty acids, which are found in greater quantity in goat milk than in cow milk, contribute to better digestibility. Moringa oleifera has a rich nutritional composition which has a positive effect on human health. Moringa is rich in vitamins, minerals, polyphenols, flavonoids, alkaloids, isocyanates and tannins which can affect physicochemical properties of dairy products. The goal of this thesis is to describe and analyse the methods of medicinal plants extraction, their use in dairy industry and to give an overview of the possibility of adding Moringa oleifera in products made from goat's milk as well as to show its nutritional value and the effect it has on health.

• Keywords: mliječni proizvodi; kozje mlijeko; Moringa oleifera; biljni ekstrakti
• Keywords (english): dairy products; goat's milk; Moringa oleifera; plant extracts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:501782
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-07-14 11:41:18