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undergraduate thesis
Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:467938
Vukelić, Maja
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

Vukelić, M. (2021). Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:467938

Vukelić, Maja. "Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:467938

Vukelić, Maja. "Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:467938

Vukelić, M. (2021). 'Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:467938

Vukelić M. Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:467938

M. Vukelić, "Karakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:467938

Metadata
TitleKarakterizacija sastava i svojstava polutvrdog sira obogaćenog cvjetnom peludi
Title (english)Characterization of composition and properties of semi-hard cheese enriched with flower pollen
AuthorMaja Vukelić
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 country2021-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu određivana su fizikalna svojstva i kemijski sastav polutvrdog sira obogaćenog s cvjetnom peludi. Istraživanje je provedeno na tri uzorka sira nakon trideset dana zrenja. Pri tom su sirevima određivani kiselosti, udio mliječne masti, proteina i suhe tvari, indeks boje, mineralni profil i parametri teksture, koncentracija polifenola, antioksidacijski kapacitet te je provedena senzorska analiza. Prosječne vrijednosti udjela proteina (26,09%), masti (29,27%), ukupne suhe tvari (66,31%) i kiselosti (pH=5,39) u skladu su s vrijednostima za kategoriju polutvrdih sireva. Utvrđeno je kako su koncentracije nekih mineralnih tvari (natrij, kalcij i kalij) i ukupnih polifenola bile znatno veće u odnosu na polutvrde sireve bez dodataka. Na osnovi svih dobivenih rezultata može se zaključiti kako dodatak cvjetne peludi povoljno utječe na nutritivna svojstva sira, dok istovremeno karakteristična senzorska svojstva i parametri teksture ostaju nepromijenjeni.
Abstract (english)
Physical properties and chemical composition were determined in this paper. Measurments have been conducted on three chesse samples after thirty days of ripening. Analysies that were made are cheese acidity, milk fat content, protein content, dry matter, color indeks, mineral profile, cheese texture, concentration of polyphenols and antioxidant capacity and sensory analysis. Average values of protein (26,09%) milk fat content (29,27%), cheese acidity (pH=5,39) and dry matter (66,31%) are in line with values for semi-hard chesse category. Concentration of some minerals (sodium, calcium and potassium) and total polyphenols are much higher compared to semi-hard cheeses without supplements. Analyzing the results it can be concluded that the addition of pollen affects the nutritional properties of cheese while sensory and texture properties stay unchanged.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:467938
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 on2021-07-14 09:25:56