prikaz prve stranice dokumenta Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki
  Download
PDF 1.96 MB
master's thesis
Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:078758
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

Cite this document

Tretnjak, K. (2019). Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:078758

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:078758

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:078758

Tretnjak, K. (2019). 'Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:078758

Tretnjak K. Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:078758

K. Tretnjak, "Određivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:078758

Metadata
TitleOdređivanje antioksidacijske aktivnosti u ovčjoj i kozjoj sirutki
Title (english)The determination of antioxidative activity of acid and sweet whey from sheep's and goat's milk
AuthorKarmela Tretnjak
MentorKatarina Lisak Jakopović (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 country2019-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sirutka je izvrstan izvor visokovrijednih proteina, ugljikohidrata, vitamina, mineralnih tvari te elemenata u tragovima s niskim udjelom masti. U dostupnoj literaturi ne postoje podaci o karakterizaciji ovčje i kozje sirutke dobivene različitim metodama sirenja mlijeka pa je cilj ovog rada bio odrediti antioksidacijsku aktivnost i profil mineralnih tvari u kiseloj i slatkoj, ovčjoj i kozjoj 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 i pasteriziranim uzorcima sirutke te nakon sedam dana, a rezultati su pokazali da ovčja sirutka ima veću antioksidacijsku aktivnost od kozje. Najveću antioksidacijsku aktivnost ima kisela sirutka dobivena sirenjem mezofilnom kulturom, odnosno sirutka koja inače zaostaje pri proizvodnji svježih sireva.
Abstract (english)
Whey is a very good source of valuable proteins, carbohydrates, vitamins, minerals, trace elements with low-fat content. In available literature there is no data about the characterization of sheep's and goat's whey obtained by different methods of milk coagulation, so the aim of this research was to determine- the antioxidant activity as well as a mineral profile in acid and sweet, sheep's and goat's whey, but also the chemical structure ie. the amount of moisture and ash, acidity, color, particle size and the sensory properties of whey. Radical for detecting the antioxidant activity of whey was 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the used method was electron spin resonance (ESR). Antioxidant activity was determined in fresh and pasteurized whey samples and after seven days, and the results showed that sheep's whey has higher antioxidant activity than goat's whey. The highest antioxidant activity has acid whey obtained by mesophilic culture, i.e. the whey that remains after the production of fresh cheeses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:078758
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-05 11:49:43