Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava

master's thesis

• Title (english): Optimizing fermentation of coconut drink and determination of physico chemical and sensory properties
• Author: Ksenija Mustapić
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić Jurina (predsjednik povjerenstva)
• Committee member: Marija Badanjak Sabolović (član povjerenstva)
• Committee member: Marko Obranović (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: 2022-07-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog sve češćih pojava alergija na kravlje mlijeko i netolerancije na laktozu, te veće brige potrošača za zdravlje, okoliš i dobrobit životinja, suvremeni čovjek se okreće ka upotrebi biljnih napitaka i proizvoda na biljnoj bazi. U ovom radu je optimirana fermentacija kokosovog napitka uz dodatke s ciljem dobivanja fermentiranog kokosovog deserta. Praćen je tijek fermentacije i određivana su fizikalno – kemijska, senzorska i reološka svojstva dobivenih kokosovih deserata. Fermentiran je kokosov napitak (kontrola) te kokosov napitak uz dodatak brašna sjemenki rogača sa ili bez dodatka stevije ili saharoze. Vrijeme fermentacije kokosovog napitka iznosilo je 14 h. Fermentirani napitci promatrani su kroz period od 14 dana. Svim fermentiranim uzorcima pratio se udjel soli, mineralnih tvari i suhe tvari, te određivali kiselost, kapacitet zadržavanja vode, sinereza, reološki parametri te mikrobiološka i senzorska analiza. Senzorski najbolje ocjenjen napitak je fermentirani kokosov napitak s dodatkom brašna sjemenki rogača s 3 % saharoze.

Abstract (english)

Due to the increasing occurrence of allergies to cow's milk and lactose intolerance, and greater consumer concern for the health, environment and welfare of animals, modern man is turning to the use of plant-based drinks and products. In this paper, the fermentation of the coconut drink with additives is optimized with the aim of obtaining a fermented coconut dessert. The course of fermentation was monitored and the physico - chemical, sensory and rheological properties of the obtained coconut desserts were determined. Coconut drink (control) and coconut drink with the addition of carob seed flour with or without the addition of stevia or saccharose were fermented. The fermentation time of the coconut drink was 14 h. Fermented drinks were observed over a period of 14 days. The content of salt, minerals and dry matter were monitored in all fermented samples, and acidity, water separation capacity, syneresis, rheological parameters, and microbiological and sensory analysis were also determined. The sensory best rated drink is a fermented coconut drink with the addition of carob seed flour with 3 % saccharose.

• Keywords: brašno sjemenki rogača; fermentirani napitak; napitak od kokosa; stevija; saharoza
• Keywords (english): carob seed flour; fermented beverage; coconut drink; stevia; saccharose
• Language: croatian
• URN:NBN: urn:nbn:hr:159:940398
• 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: 2024-04-22 12:34:14