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undergraduate thesis
Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:095453
Tretnjak, Karmela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Tretnjak, K. (2017). Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, K. (2017). 'Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak K. Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:095453

K. Tretnjak, "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:095453

Metadata
TitleOdređivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki
Title (english)The determination of antioxidative activity of sweet and acid whey
AuthorKarmela Tretnjak
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sirutka se od davnina koristi u prehrani ljudi, a posljednjih je godina postala popularna kao sastojak mnogih prehrambenih napitaka zbog svojih blagotvornih svojstava. Sirutka je izvrstan izvor visokovrijednih proteina, ugljikohidrata, vitamina, mineralnih tvari, elemenata u tragovima s niskim udjelom masti. Cilj ovog rada bio je odrediti antioksidacijsku aktivnost i profil mineralnih tvari u kiseloj i slatkoj sirutki, a također i kemijski sastav, tj. udio vlage i pepela te kiselost, boju, veličinu čestica i senzorska svojstva sirutke. Radikal koji se koristio za praćenje antioksidacijske aktivnosti sirutke je 2,2-difenil-1-pikrilhidrazil (DPPH), a metoda elektronska spinska rezonancija (ESR). Antioksidacijska aktivnost se određivala u svježim uzorcima sirutke i nakon sedam dana, a rezultati su pokazali da najveću antioksidacijsku aktivnost ima kisela sirutka dobivena sirenjem kravljeg mlijeka mezofilnom kulturom, odnosno sirutka koja inače zaostaje pri proizvodnji svježih sireva.
Abstract (english)
Recently, whey has become a very popular as the ingredient of many nutritional drinks. Whey is a very good source of valuable proteins, carbohydrates, vitamins, minerals, trace elements with low fat content. The aim of this work was to determine the antioxidant activity as well as mineral profile in acid and sweet whey, but also the chemical structure ie. the amount of moisture and ash, acidity, colour, particle size and the sensory properties of whey. Radical for detecting the antioxidant activity of whey was 2,2-diphenyl-1-picrylhydrazil (DPPH) and the used method was electron spin resonance (ESR). Antioxidant activity was determined in fresh whey samples and after seven days, and the results showed that the highest antioxidant activity has acidic whey obtained by mesophilic culture, i.e. the whey that lags in the production of fresh cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:095453
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-19 09:11:56