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undergraduate thesis
Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:332157
Pavišić, Zrinka
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

Pavišić, Z. (2020). Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:332157

Pavišić, Zrinka. "Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:332157

Pavišić, Zrinka. "Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:332157

Pavišić, Z. (2020). 'Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:332157

Pavišić Z. Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:332157

Z. Pavišić, "Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:332157

Metadata
TitleUtjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta
Title (english)Impact of olive leaf extract on the buffering capacity of yoghurt
AuthorZrinka Pavišić
MentorIrena Barukčić (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 country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj dodatka ekstrakta lista masline na puferski kapacitet, ali i elektriĉnu provodljivost, ukupnu otopljenu tvar i titracijsku kiselost. Mjerenja su provedena na 3 uzorka s razliĉitim koncentracijama ekstrakta lista masline (L 1,5%, L 3% i L 5%) te na kontrolnom uzorku (K) bez dodanog ekstrakta tijekom perioda hladnog ĉuvanja na 4°C u trajanju od 35 dana. Puferski kapacitet najveći je u rasponu izmeĊu pH 5 – 6 za sve uzorke, elektriĉna provodljivost i ukupna otopljena tvar s vremenom ĉuvanja rastu i zadnjeg dana postižu maksimalnu vrijednost za sve uzorke. Titracijska kiselost s vremenom raste, maksimalna je u periodu izmeĊu 21. i 28. dana, dok zadnji dan ĉuvanja bilježimo pad vrijednosti za sve uzorke. Analiziranjem rezultata može se zakljuĉiti kako ekstrakt lista masline nema znaĉajniji utjecaj na ispitivane parametre.
Abstract (english)
The goal of this paper was to determine the impact of added olive leaf extract in yoghurt on the buffering capacity, electrical conductivity, total dissolved solids and titrable acidity. Measurements have been conducted on 3 samples with a different amount of olive leaf extract (L 1,5%, L 3%, L 5%) and on control sample (K) without the extract during the storage of 35 days in refrigerated conditions at 4°C. Buffering capacity is highest in the range between pH 5 – 6 for all samples. Electrical conductivity and total dissolved solids are increasing during storage time and they reach the maximum value for all samples on the last days. Titratable acidity also increases during storage time, its maximum value is between days 21 and 28, and on the last day of storage, a decrease of values is noted for all samples. Analyzing the results it can be concluded that the olive leaf extract does not have a significant impact on the tested parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:332157
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-24 12:28:57