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master's thesis
Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:548666
Đula, Mia
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

Đula, M. (2023). Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:548666

Đula, Mia. "Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:548666

Đula, Mia. "Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:548666

Đula, M. (2023). 'Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:548666

Đula M. Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:548666

M. Đula, "Optimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:548666

Metadata
TitleOptimiranje fermentacije bademovog napitka primjenom različitih starter kultura uz dodatak hidrokoloida i okare
Title (english)Optimizing fermentation of almond drink by applying different starter cultures with the addition of hydrocolloids and okara
AuthorMia Đula
MentorIrena Barukčić Jurina (mentor)
MentorKatarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
Committee memberKatarina Lisak Jakopović (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 country2023-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fermentirani biljni napici brzo su rastuća kategorija hrane s potencijalom za smanjenje nepoželjnih utjecaja na zdravlje, povezanih s alergijom na mliječne proteine i intolerancijom na laktozu te negativnih utjecaja na okoliš, zbog emisije stakleničkih plinova. Stoga je cilj ovog rada bio optimizirati fermentaciju bademovog napitka kako bi razvili recepturu inovativnog funkcionalnog proizvoda. Fermentirani biljni napici s i bez dodataka (okara, rižin protein) čuvani su u hladnjaku tijekom 21 dana. Na svim uzorcima određivani su udio ugljikohidrata, suhe tvari i pepela, kiselost, sinereza, kapacitet zadržavanja vode, reološka svojstva, senzorska i mikrobiološka analiza uz ispitivanje prihvatljivosti među potrošačima. Rezultati istraživanja ukazuju na to da dodatak 1 % okare kao izvora prehrambenih vlakana dovodi do manje sinereze u odnosu na ostale uzorke. Fermentirani bademov napitak s dodatkom 1 % okare, 1,5 % smjese škroba i pektina, te 3 % saharoze najbolje je ocijenjen senzorski i dobro prihvaćen među potrošačima.
Abstract (english)
Fermented plant-based drinks are gaining popularity in the food industry due to their potential to address health concerns like dairy allergies and lactose intolerance, and to reduce environmental impacts by cutting greenhouse gas emissions. This study aimed to optimize the fermentation process for almondbased drinks, creating an innovative functional product. Samples of fermented almond drinks, with or without additives such as okara and rice protein, were refrigerated for 21 days. All samples were analyzed for carbohydrate content, dry matter, ash, acidity, syneresis, water retention, rheological properties, sensory qualities, microbiology, and consumer acceptance. The research showed that adding 1 % okara as a dietary fiber source reduced syneresis in related to other samples. The fermented almond drink with 1 % okara, 1,5 % starch and pectin, and 3 % sucrose received the highest sensory scores and was well accepted by consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:548666
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 on2024-05-23 08:10:12