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master's thesis
Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:396147
Fureš, Marinela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Section for Fundamental Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Fureš, M. (2023). Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:396147

Fureš, Marinela. "Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:396147

Fureš, Marinela. "Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:396147

Fureš, M. (2023). 'Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:396147

Fureš M. Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:396147

M. Fureš, "Fizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:396147

Metadata
TitleFizikalna, kemijska i senzorska svojstva novorazvijenog instant kakao napitka na bazi meda
Title (english)Physical, chemical and sensory properties of the newly developed instant cocoa beverage based on honey
AuthorMarinela Fureš
MentorMaja Benković (mentor)
Committee memberTamara Jurina (predsjednik povjerenstva)
Committee memberAna Jurinjak Tušek (član povjerenstva)
Committee memberDraženka Komes (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Section for Fundamental Engineering)
Zagreb
Defense date and country2023-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Napitci na bazi kakaa popularni su među svim generacijama te se na tržištu mogu naći različiti oblici funkcionalnih napitaka na bazi kakaovca. U većini ovih proizvoda nalazi se visok udio šećera koji se dodaje kako bi se smanjila gorčina i povećala topljivost. Smatra se da polifenoli čokolade pridonose kardiometaboličkim zdravstvenim dobrobitima. Cilj ovog rada bio je razviti instant kakao napitak na bazi meda i zobenog brašna kao nutritivno bogatije alternative postojećim napitcima koji sadrže škrob i saharozu. Uzorcima su analizirana fizikalna, kemijska i senzorska svojstva. Podaci su statistički obrađeni, napravljen je dizajn eksperimenta i optimiranje sastava smjese. Utvrđeno je da za dobivanje kakao napitka optimalnog sastava i prihvatljivosti za potrošače, sastav smjese sadrži 45 % meda, 55 % zobenog brašna i 5,625 g kakao praha na 100 g gotovog praškastog proizvoda.
Abstract (english)
Cocoa-based drinks are popular among all generations and various forms of cocoa-based functional drinks can be found on the market. Most of these products contain a high proportion of sugar, which is added to reduce bitterness and increase solubility. Cocoa polyphenols are thought to contribute to cardiometabolic health benefits. The aim of this work was to develop an instant drink based on honey and oat flour as a nutritionally richer alternative to existing drinks containing starch and sucrose. The physical, chemical and sensory properties of the samples were analyzed. The data were statistically processed, the design of the experiment was made and the composition of the mixture was optimized. It was determined that in order to obtain a cocoa drink with an optimal composition and acceptability for consumers, the composition of the mixture contains 45 % honey, 55 % oat flour and 5.625 g of cocoa powder per 100 g of the finished powder product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:396147
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-06-06 11:41:57