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master's thesis
Optimiranje fermentacije kokosovog napitka kefirnim zrncima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:288331
Kozarac, Ana
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

Kozarac, A. (2023). Optimiranje fermentacije kokosovog napitka kefirnim zrncima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:288331

Kozarac, Ana. "Optimiranje fermentacije kokosovog napitka kefirnim zrncima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:288331

Kozarac, Ana. "Optimiranje fermentacije kokosovog napitka kefirnim zrncima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:288331

Kozarac, A. (2023). 'Optimiranje fermentacije kokosovog napitka kefirnim zrncima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:288331

Kozarac A. Optimiranje fermentacije kokosovog napitka kefirnim zrncima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:288331

A. Kozarac, "Optimiranje fermentacije kokosovog napitka kefirnim zrncima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:288331

Metadata
TitleOptimiranje fermentacije kokosovog napitka kefirnim zrncima
Title (english)Optimizing the fermentation of coconut drink with kefir grains
AuthorAna Kozarac
MentorKatarina Lisak Jakopović (mentor)
Committee memberIrena Barukčić Jurina (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberNives Marušić Radovčić (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 country2023-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U današnje vrijeme sve je veća potreba za razvojem i proizvodnjom biljnih napitaka, a razlog tome je jačanje svijesti o očuvanju zdravlja, okoliša i dobrobiti životinja. S obzirom da ne sadrže laktozu, proteine mlijeka te kolesterol, biljni napitci dobra su zamjena kod osoba alergičnih na proteine kravljeg mlijeka i osoba intolerantnih na laktozu. Jedan od načina povećanja nutritivne vrijednosti biljnih napitaka je fermentacija. Cilj ovog rada bio je optimirati fermentaciju kokosovog napitka kefirnim zrncima, uz dodatak brašna sjemenki rogača te sladila saharoze i stevije, kako bi se dobio nutritivno i senzorski prihvatljiv fermentirani proizvod. Provedena su ispitivanja s ciljem praćenja promjena i roka valjanosti dobivenog proizvoda, a određivani su kiselost (pH vrijednost), kapacitet zadržavanja vode, udjeli soli, suhe tvari i pepela (mineralnih tvari), reološka i senzorska svojstva te mikrobiološka ispravnost proizvoda tijekom 14 dana hladnog skladištenja. Senzorski je najbolje ocijenjen fermentirani kokosov napitak s dodatkom 3 % stevije.
Abstract (english)
A growing demand for the production of plant-based beverages is in order to raise awareness of preserving health and the environment. They are gaining popularity due to their lack of lactose and cholesterol, and are an excellent alternative for individuals who are lactose intolerant and allergic to milk protein. One way to enhance its nutritional value is through fermentation. The objective of this study was to optimize the fermentation process of coconut-based drink using kefir grains, which involved incorporating carob seed flour and sweeteners (sucrose and stevia). The goal was to create a fermented product that is nutritionally and sensory valuable. A series of tests were conducted to monitor changes and assess the shelf life, such as acidity, water retention capacity, salt, dry matter and ash content, rheological and sensory characteristics and microbiological quality. The observations were made over a 14-day period of cold storage. Sensorial evaluations indicated that the fermented sample containing 3 % stevia received the highest ratings.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:288331
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-24 09:04:01