| Abstract | Biljni napitci uživaju sve veći interes potrošača koji traže adekvatnu alternativu za mlijeko. Uz nedovoljno istražene načine proizvodnje, biljne napitke karakteriziraju smanjena nutritivna i senzorska kvaliteta u odnosu na mlijeko i mliječne prerađevine. Stoga su ciljevi ovog rada bili razviti recepturu za proizvodnju dva tipa senzorski i nutritivno prihvatljivih zobenih napitaka – nefermentiranog i fermentiranog, karakterizirati im osnovni sastav i svojstva te procijeniti trajnost. Optimalna receptura za proizvodnju nefermentiranog napitka podrazumijeva omjer zob:voda 4:100, a fermentiranog dodatak 1 % rogača u prahu, 2 % brašna sjemenki rogača, 3 % saharoze i 0,1 % vanilina te fermentaciju VEGE 053 LYO kulturom. Oba proizvoda su praćena tijekom 28 dana skladištenja. pH fermentiranog zobenog napitka bio je stabilniji i niži u odnosu na nefermentirani napitak. Udio suhe tvari (7,12 %) i pepela (0,12 %) bio je viši u fermentiranim zobenim napitcima, a opadao je u oba proizvoda tijekom skladištenja. Reološka mjerenja su pokazala da je riječ o ne-Newtonskim tekućinama, s tim da je fermentiranim zobenim napitcima utvrđena veća viskoznost. Udio soli u svim uzorcima je nizak (0,81-1,17 %) i skladištenjem se nije mijenjao, dok je udio glukoze (1,87 %) i maltoze (4,40 %) padao. Fermentirani zobeni napitak je senzorski bio bolje ocijenjen (19,33) u odnosu na nefermentirani napitak (18,00) te je imao veću trajnost (35 dana). |
| Abstract (english) | Plant-based beverages are gaining more interest of consumers looking for an adequate alternative to milk. In addition to insufficiently researched production methods, plant-based beverages are characterized by reduced nutritional and sensory quality compared to milk and dairy products. Accordingly, the aims of this thesis were to develop a formulation for the production of two types of sensory and nutritionally acceptable oat beverages – unfermented and fermented, to characterize their basic composition and properties and to assess shelf life. The optimal formulation for the production of unfermented beverage involves the ratio of oats:water 4:100, and for fermented addition of 1 % carob powder, 2 % carob seed flour, 3 % sucrose and 0.1 % vanilla, and fermentation with VEGE 053 LYO culture. Both beverages were monitored during the 28 days of storage. pH of the fermented beverage was more stable and lower when compared to the unfermented beverage. Dry matter (7.12 %) and ash (0.12 %) content was higher in fermented beverage, and decreased in both beverages during storage. Rheological measurements showed that these were non-Newtonian liquids, with a higher viscosity of the fermented beverage. The salt content was low (0.81-1.17 %) in all samples and didn't change during storage, while the content of glucose (1.87 %) and maltose (4.40 %) decreased. The fermented beverage was sensory rated better (19.33) compared to the unfermented beverage (18.00) and had a longer shelf life (35 days). |
