Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima

master's thesis

• Title (english): Bioactive profile and sensory properties of goat milk enriched with plant extracts
• Author: Anita Ljubić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2014-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U skladu sa povećanim interesom potrošača za balansiranjem prehrane s ciljem postizanja optimalnog zdravstvenog stanja i mogućnosti reduciranja rizika razvoja bolesti, proizvodnja funkcionalnih prehrambenih proizvoda je u porastu. Biljne vrste, poznate po svom bogatom bioaktivnom sastavu, dobar su izvor antioksidansa u hrani te mogu poboljšati senzorska svojstva potencijalno funkcionalnih proizvoda. Budući da je mišljenje o neprihvatljivosti kozjeg mlijeka rašireno među potrošačima, radi njegova karakterističnog okusa i mirisa, cilj ovog istraživanja je poboljšati bioaktivni profil i senzorska svojstva kozjeg mlijeka dodatkom vodenih biljnih ekstrakata (majčina dušica, matičnjak, menta, lavanda, ružmarin, kadulja). Bioaktivni profil određen je UV-VIS spektrofotometrijskim metodama te tekućinskom kromatografijom visoke djelotvornosti (HPLC-PDA), dok su senzorska svojstva uzoraka određena metodom kvantitativne deskriptivne senzorske analize. Uzorci su ultrazvučno homogenizirani (5, 10 minuta) s ciljem postizanja stabilnosti napitka te su određene fizikalne (veličina globula, gustoća, boja), kemijske te reološke karakteristike istih. Kozje mlijeko obogaćeno ekstraktom mente rezultiralo je najvećim udjelom bioaktivnih sastojaka kao i najvišim antioksidativnim kapacitetom. U svim uzorcima najzastupljeniji polifenolni spoj bila je ružmarinska kiselina. Rezultati potvrđuju da dodatak biljnih ekstrakata kozjem mlijeku poboljšava bioaktivni sastav i senzorska svojstva.

Abstract (english)

With the increasing interest of consumers for balancing the diet with the aim of achieving optimal health and possibility of reducing the risk of disease, production of functional food products is increasing. Plant species, known for its rich bioactive composition, represent a good source of antioxidants in foods and can improve the sensory properties of potentially functional products. Since the opinion of the unacceptability of goat`s milk is very wide spread, due to its characteristic flavor and odor, the aim of this research is to improve the bioactive profile and sensory properties of goat's milk with aqueous plant extract (thyme, lemon balm, mint, lavender, rosemary, sage). Bioactive profile was determined byUV-VIS spectrophotometric methods and high performance liquid chromatography (HPLC-PDA), while the sensory characteristics were determined using quantitative descriptive analysis procedure. Samples were ultrasonically homogenized and there were determined physical (size globules, density, color), chemical and rheological characteristics. Goat's milk enriched with the mint extract showed the highest amounts of bioactive ingredients as well as the antioxidant capacity. In all samples, the predominant polyphenol compound was rosmarinic acid. The results confirm that the addition of plant extracts to the goat's milk improves the bioactive composition and sensory properties.

• Keywords: funkcionalna hrana; bioaktivni sastojci; kozje mlijeko; biljni ekstrakti; senzorska svojstva; ultrazvučna homogenizacija
• Keywords (english): functional food; bioactive ingredients; goat's milk; plant extracts; sensory properties; ultrasonic homogenization
• Language: croatian
• URN:NBN: urn:nbn:hr:159:465788
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-02 12:15:45