Utjecaj ekstrakta moringe (Moringa oleifera) na fermentaciju kozjeg mlijeka

master's thesis

• Title (english): Influence of moringa extract (Moringa oleifera) on fermentation of goat milk
• Author: Mia Parać
• Mentor: Rajka Božanić (mentor)
• Committee member: Katarina Lisak Jakopović (predsjednik povjerenstva)
• Committee member: Rajka Božanić (član povjerenstva)
• Committee member: Maja Repajić (član povjerenstva)
• Committee member: Branka Levaj (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: 2022-07-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kozje mlijeko, zahvaljujući svom nutritivnom sastavu, ima brojne blagodati na ljudsko zdravlje. Jogurt je najčešće konzumirani fermentirani mliječni proizvod, također zahvaljujući svom nutritivnom sastavu, koji ga čini i probavljivijim od mlijeka. U zadnje se vrijeme jogurt obogaćuje raznim dodacima, a jedan od njih je biljka Moringa oleifera. Svaki dio ove biljke je iskoristiv, ali se najčešće koriste listovi moringe koji su bogat izvor β-karotena, proteina, kalija, kalcija te prirodnih antioksidanasa. Cilj ovog diplomskog rada bio je proizvesti jogurt od kozjeg mlijeka obogaćenog ekstraktom lista moringe te ga usporediti s kontrolnim uzorkom, jogurtom bez dodatka ekstrakta. Praćen je utjecaj na fizikalno-kemijske, mikrobiološke te senzorske karakteristike jogurta tijekom 28 dana. Dodatak ekstrakta moringe u mlijeko uzrokovao je skraćivanje vremena fermentacije, niže vrijednosti pH jogurta te povećanje viskoznosti.

Abstract (english)

Goat’s milk, thanks to its nutritional composition, has numerous benefits on human health. Yoghurt is the most consumed fermented dairy product, also thanks to its nutritional composition, which makes it more digestible than milk. Recently, yoghurt has been enriched with various additives, one of which is a plant Moringa oleifera. Each part of this plant is usable, but the most used are moringa leaves, which are rich source of β-carotene, protein, potassium, calcium and natural antioxidants. The aim of this thesis was to produce yoghurt from goat’s milk enriched with moringa leaf extract and to compare it to the control sample, a yoghurt without the addition of the extract. The influence on physicochemical, microbiological and sensory characteristics of yoghurt was monitored for 28 days. The addition of moringa extract in milk caused a shortening of the fermentation time, a lower pH value of yoghurt and an increase in viscosity.

• Keywords: kozje mlijeko; jogurt; Moringa oleifera; fermentacija
• Keywords (english): goat milk; yoghurt; Moringa oleifera; fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:752587
• 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: 2023-10-06 09:53:13