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master's thesis
Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:294025
Križanac, Valentina
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

Križanac, V. (2021). Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:294025

Križanac, Valentina. "Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:294025

Križanac, Valentina. "Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:294025

Križanac, V. (2021). 'Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:294025

Križanac V. Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:294025

V. Križanac, "Optimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:294025

Metadata
TitleOptimiranje proizvodnje zobenog napitka iz zrna zobi te proizvodnja fermentiranog proizvoda
Title (english)Optimization production oat beverage from oat grain and production fermented product
AuthorValentina Križanac
MentorRajka Božanić (mentor)
Committee memberIrena Barukčić (član 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 country2021-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu istraživala se mogućnost uporabe oljuštenog zrna zobi kao baze za razvoj zobenog napitka i fermentiranih zobenih napitaka s dodatkom hidrokoloida. Praćena je fermentacija te čuvanje napitaka tijekom 35 dana za fermentirane napitke Natur i Rogač, odnosno 28 dana za zobeni napitak. Duljina fermentacije za napitak Natur iznosila je 4,75 h, a za napitak Rogač 6,7 h. Praćena je promjena pH vrijednosti, udjela suhe tvari, pepela, soli, maltoze te reologije i senzorike napitaka. Mikrobiološke analize koje su se provodile tijekom čuvanja napitaka nisu pokazale pozitivne rezultate na patogene mikroorganizme. Rezultati provedene senzorske procjene napitaka pokazali su da su napitci dobro prihvaćeni od strane panelista. Senzorski je najbolje ocijenjen napitak s rogačem. Rok trajanja zobenog napitka procijenjen je na 28 dana, napitka Natur na 21 dan te napitka Rogač na 35 dana u hladnjaku.
Abstract (english)
In this paper, the research was based on possibility of using peeled oats as a base for the development of oat beverage and fermented oat beverages with the addition of hydrocolloids. The fermentation and storage of beverages were monitored for 28 days and 35 days for fermented beverages Natur and Rogac. Fermentation lasted for 4.75 hours for Natur beverage and 6.7 hours for Rogac beverage. The parameters that were monitored are pH value, dry matter content, ash, salt, maltose and rheology and sensory properties Microbiological analyzes, which were performed during storage, did not show positive results on pathogenic microorganisms. The result of the sensory evaluation of the beverages showed that the beverages were well accepted by the panellists. The beverage with carob was the best sensory rated. The shelf life of the oat drink was estimated to be 28 days under refrigerated storage, 21 days for Natur and 35 days for Rogac.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:294025
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 on2021-11-16 14:30:46