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master's thesis
Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:940398
Mustapić, Ksenija
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

Mustapić, K. (2022). Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:940398

Mustapić, Ksenija. "Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:940398

Mustapić, Ksenija. "Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:940398

Mustapić, K. (2022). 'Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:940398

Mustapić K. Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:940398

K. Mustapić, "Optimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:940398

Metadata
TitleOptimiranje fermentacije kokosovog napitka te određivanje fizikalno – kemijskih i senzorskih svojstava
Title (english)Optimizing fermentation of coconut drink and determination of physico chemical and sensory properties
AuthorKsenija Mustapić
MentorKatarina Lisak Jakopović (mentor)
Committee memberIrena Barukčić Jurina (predsjednik povjerenstva)
Committee memberMarija Badanjak Sabolović (član povjerenstva)
Committee memberMarko Obranović (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 country2022-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog sve češćih pojava alergija na kravlje mlijeko i netolerancije na laktozu, te veće brige potrošača za zdravlje, okoliš i dobrobit životinja, suvremeni čovjek se okreće ka upotrebi biljnih napitaka i proizvoda na biljnoj bazi. U ovom radu je optimirana fermentacija kokosovog napitka uz dodatke s ciljem dobivanja fermentiranog kokosovog deserta. Praćen je tijek fermentacije i određivana su fizikalno – kemijska, senzorska i reološka svojstva dobivenih kokosovih deserata. Fermentiran je kokosov napitak (kontrola) te kokosov napitak uz dodatak brašna sjemenki rogača sa ili bez dodatka stevije ili saharoze. Vrijeme fermentacije kokosovog napitka iznosilo je 14 h. Fermentirani napitci promatrani su kroz period od 14 dana. Svim fermentiranim uzorcima pratio se udjel soli, mineralnih tvari i suhe tvari, te određivali kiselost, kapacitet zadržavanja vode, sinereza, reološki parametri te mikrobiološka i senzorska analiza. Senzorski najbolje ocjenjen napitak je fermentirani kokosov napitak s dodatkom brašna sjemenki rogača s 3 % saharoze.
Abstract (english)
Due to the increasing occurrence of allergies to cow's milk and lactose intolerance, and greater consumer concern for the health, environment and welfare of animals, modern man is turning to the use of plant-based drinks and products. In this paper, the fermentation of the coconut drink with additives is optimized with the aim of obtaining a fermented coconut dessert. The course of fermentation was monitored and the physico - chemical, sensory and rheological properties of the obtained coconut desserts were determined. Coconut drink (control) and coconut drink with the addition of carob seed flour with or without the addition of stevia or saccharose were fermented. The fermentation time of the coconut drink was 14 h. Fermented drinks were observed over a period of 14 days. The content of salt, minerals and dry matter were monitored in all fermented samples, and acidity, water separation capacity, syneresis, rheological parameters, and microbiological and sensory analysis were also determined. The sensory best rated drink is a fermented coconut drink with the addition of carob seed flour with 3 % saccharose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:940398
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 on2024-04-22 12:34:14