prikaz prve stranice dokumenta Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka
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master's thesis
Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:487712
Miksera, Ivana
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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Miksera, I. (2020). Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:487712

Miksera, Ivana. "Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:487712

Miksera, Ivana. "Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:487712

Miksera, I. (2020). 'Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:487712

Miksera I. Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:487712

I. Miksera, "Utjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:487712

Metadata
TitleUtjecaj moringe na fizikalno-kemijske karakteristike i fermentaciju kravljeg mlijeka
Title (english)Influence of moringa on physico chemical characteristics and fermentation of cow s milk
AuthorIvana Miksera
MentorKatarina Lisak Jakopović (mentor)
Committee memberRajka Božanić (predsjednik povjerenstva)
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 country2020-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentirani mliječni proizvodi poznati su po brojnim pozitivnim utjecajima na ljudsko zdravlje i njihova je konzumacija proširena diljem svijeta. Ekstrakt lista Moringe oleifere bogat je vitaminima, mineralnim tvarima, polifenolima, flavonoidima, taninima i proteinima te je njegov dodatak u mlijeko prije fermentacije izvrstan način obogaćivanja fermentiranih mliječnih proizvoda. Cilj ovog diplomskog rada bio je proizvesti jogurt s ekstraktom lista moringe i usporediti ga s kontrolnim uzorkom jogurta bez dodanog ekstrakta. Provedene su fizikalno – kemijske, mikrobiološke, reološke i senzorske analize. Dodatak ekstrakta moringe u mlijeko prije fermentacije rezultiralo je kraćim vremenom fermentacije, nižom pH vrijednosti jogurta, povećanim rastom bakterija jogurtne kulture, boljim reološkim svojstvima, povećanim udjelom ukupnih fenola te povećanim antioskidacijskim kapacitetom jogurta.
Abstract (english)
Fermented dairy products are known for their many positive effects on human health and their consumption is spread worldwide. Moringa oleifera leaf extract is rich in vitamins, minerals, polyphenols, flavonoids, tannins and proteins, and its addition to milk before fermentation is an excellent way to enrich fermented milk products. The aim of this thesis was to produce yogurt with moringa leaf extract and compare it with a control sample of yogurt without added extract. Physicochemical, microbiological, rheological and sensory analyzes were performed. The addition of moringa extract to milk before fermentation resulted in shorter fermentation time, lower yogurt pH, increased growth of yogurt bacteria, better rheological properties, increased total phenols content and increased antioxidant capacity of yogurt.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:487712
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-20 14:03:08