Optimiranje proizvodnje i fermentacije zobenog napitka

master's thesis

• Title (english): Optimizing the production and fermentation of oat based beverage
• Author: Marija Šifner
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić (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: 2021-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Potražnja za biljnim napitcima i proizvodima na njihovoj bazi neprestano raste. Prvi su izbor zamjene mlijeka i mliječnih proizvoda pa stječu sve veću popularnost. Žitarice i orašasti plodovi najčešće su sirovine za proizvodnju ne-mliječnih alternativa. U prehrambenoj industriji, fermentacija biljnih napitaka još uvijek je izazov zbog nužnosti izbora mikrobne kulture koja će dovoljno brzo provesti fermentaciju te zbog dodatka funkcionalnih sastojaka kojima se postižu odlike svojstvene jogurtu i sličnim proizvodima. Cilj ovoga rada bio je optimirati proizvodnju i fermentaciju zobenog napitka uz dodatak prirodnih poboljšivača okusa i teksture. Svim uzorcima određena je aktivna kiselost, udio ugljikohidrata (maltoze), soli, suhe tvari i pepela te viskoznost, trajnost (praćenjem mikrobiološkog profila) te senzorska procjena. Upotreba mikrobne kulture namijenjene za fermentaciju biljnih napitaka rezultirala je fermentacijom u trajanju od 4 h. Trajnost zobenih napitaka je do 20 dana uz preporuku čuvanja na +4 °C. Najbolja kvaliteta i trajnost fermentiranog proizvoda postignuta je dodatkom 0,15 % soli, 1 % škroba i 1 % pektina uz provedeni postupak pasterizacije.

Abstract (english)

Demand for plant-based beverages and their derivated products is in constant growth. They are number one choice substituting milk and dairy products, and they are becoming more and more popular. Cereal grains and nuts are the most common base for such products. Their fermentation is still challenging, and the main reason is the necessity to choose adequate starter culture capable of quick fermentation, also certain additives are needed to produce qualities similar to yogurt and other related products. The aim of this thesis was to optimise production and fermentation of oat beverage, adding natural flavor and texture enhancers. In all samples, active acidity, content of carbohydrates (maltose) and salt, dry matter and ash content were determined, and also, viscosity, shelf life (by monitoring microbiological profile) and sensory evaluation. Use of the starter culture intended for fermentation of plant-based drinks, resulted with 4 hour fermentation. Oat beverages can last up to 20 days, while stored on the temperature of +4 °C. Best quality and sustainability was achieved by adding 0.15 % salt, 1 % starch and 1 % pectin with additional process of pasteurization

• Keywords: zob; biljni napitak; fermentacija; rok trajanja
• Keywords (english): oat; plant-based beverage; fermentation; shelf life
• Language: croatian
• URN:NBN: urn:nbn:hr:159:469103
• 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: 2021-10-12 12:30:21