Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda

master's thesis

• Title (english): Physical, chemical and sensory properties of the newly developed instant cocoa beverage based on honey
• Author: Marinela Fureš
• Mentor: Maja Benković (mentor)
• Committee member: Tamara Jurina (predsjednik povjerenstva)
• Committee member: Ana Jurinjak Tušek (član povjerenstva)
• Committee member: Draženka Komes (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Section for Fundamental Engineering); Zagreb
• Defense date and country: 2023-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Napitci na bazi kakaa popularni su među svim generacijama te se na tržištu mogu naći različiti oblici funkcionalnih napitaka na bazi kakaovca. U većini ovih proizvoda nalazi se visok udio šećera koji se dodaje kako bi se smanjila gorčina i povećala topljivost. Smatra se da polifenoli čokolade pridonose kardiometaboličkim zdravstvenim dobrobitima. Cilj ovog rada bio je razviti instant kakao napitak na bazi meda i zobenog brašna kao nutritivno bogatije alternative postojećim napitcima koji sadrže škrob i saharozu. Uzorcima su analizirana fizikalna, kemijska i senzorska svojstva. Podaci su statistički obrađeni, napravljen je dizajn eksperimenta i optimiranje sastava smjese. Utvrđeno je da za dobivanje kakao napitka optimalnog sastava i prihvatljivosti za potrošače, sastav smjese sadrži 45 % meda, 55 % zobenog brašna i 5,625 g kakao praha na 100 g gotovog praškastog proizvoda.

Abstract (english)

Cocoa-based drinks are popular among all generations and various forms of cocoa-based functional drinks can be found on the market. Most of these products contain a high proportion of sugar, which is added to reduce bitterness and increase solubility. Cocoa polyphenols are thought to contribute to cardiometabolic health benefits. The aim of this work was to develop an instant drink based on honey and oat flour as a nutritionally richer alternative to existing drinks containing starch and sucrose. The physical, chemical and sensory properties of the samples were analyzed. The data were statistically processed, the design of the experiment was made and the composition of the mixture was optimized. It was determined that in order to obtain a cocoa drink with an optimal composition and acceptability for consumers, the composition of the mixture contains 45 % honey, 55 % oat flour and 5.625 g of cocoa powder per 100 g of the finished powder product.

• Keywords: funkcionalni proizvodi; zob; polifenoli; instant kakao napitci; med
• Keywords (english): functional products; oat; polyphenols; instant cocoa beverages; honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:396147
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-06-06 11:41:57