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master's thesis
Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:708076
Gabelić, Sara
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

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Gabelić, S. (2024). Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:708076

Gabelić, Sara. "Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:708076

Gabelić, Sara. "Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:708076

Gabelić, S. (2024). 'Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:708076

Gabelić S. Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:708076

S. Gabelić, "Rast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:708076

Metadata
TitleRast i preživljavanje probiotičkih bakterija u fermentiranim napitcima od zobi i riže
Title (english)Growth and survival of probiotic bacteria in fermented oat and rice beverages
AuthorSara Gabelić
MentorKatarina Lisak Jakopović (mentor)
MentorSnježana Šimunić (pomoć pri izradi, neposredni voditelj)
Committee memberIrena Barukčić Jurina (predsjednik povjerenstva)
Committee memberBojana Voučko (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 country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadnjih nekoliko godina prisutan je rastući trend upotrebe biljnih napitaka kao zamjene za mlijeko. Razlozi su intolerancija na laktozu, alergije na proteine mlijeka, osobna uvjerenja, način prehrane i dr. Fermentirani biljni napitci obično ne sadrže probiotičke bakterije te bi se njihovim dodavanjem povećala nutritivna vrijednost i zdravstvene beneficije. Cilj ovog istraživanja bio je fermentirati zobeni i rižin napitak te pratiti preživljavanje probiotičkih bakterija tijekom 15 dana hladnog skladištenja. Određivana su i fizikalno-kemijska i reološka svojstva te boja napitaka. Fermentacija oba napitka je trajala u prosjeku 5 sati, a broj određivanih probiotičkih bakterija (laktobacila i bifidobakterija) je tijekom hladnog skladištenja u fermentiranim napitcima bio konstantan i iznosio je više od 7 log CFU mL⁻¹ . pH vrijednost, suha tvar i pepeo su bile konstantne tijekom hladnog skladištenja. Boja i reološka svojstva razlikovale su se između zobenog i rižinog fermentiranog napitka. Probiotičke bakterije dobro preživljavaju u fermentiranim biljnim napicima od zobi i riže.
Abstract (english)
In recent years, there has been a growing trend of using plant-based beverages as milk substitutes. The reasons include lactose intolerance, milk protein allergies, personal beliefs, dietary choices, and more. Fermented plant-based beverages usually do not contain probiotic bacteria, and their addition could enhance the nutritional value and health benefits. The aim of this study was to ferment oat and rice beverages and monitor the survival of probiotic bacteria during 15 days of cold storage. Physical-chemical and rheological properties, as well as the color of the beverages, were also determined. The fermentation of both beverages lasted an average of 5 hours, and the number of probiotic bacteria (lactobacilli and bifidobacteria) remained constant during cold storage in the fermented beverages, exceeding 7 log CFU mL⁻¹ . The pH value, dry matter, and ash content were constant during cold storage. The color and rheological properties differed between the fermented oat and rice beverages. Probiotic bacteria survive well in fermented plant-based beverages made from oats and rice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:708076
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 on2024-11-06 13:57:55