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master's thesis
Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:272846
Miletić, Ivan
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

Miletić, I. (2024). Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:272846

Miletić, Ivan. "Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:272846

Miletić, Ivan. "Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:272846

Miletić, I. (2024). 'Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:272846

Miletić I. Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja [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:159:272846

I. Miletić, "Kvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:272846

Metadata
TitleKvaliteta svježeg kravljeg sira obogaćenog ekstraktom lista masline (Olea europaea L.) tijekom 28 dana skladištenja
Title (english)Quality of fresh cow's cheese fortified with olive leaf (Olea europaea L.) extract during 28 days of storage
AuthorIvan Miletić
MentorIrena Barukčić Jurina (mentor)
MentorKatarina Lisak Jakopović (pomoć pri izradi, neposredni voditelj)
Committee memberKatarina Lisak Jakopović (predsjednik povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
Committee memberMaja Repajić (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 country2024-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakt lista masline karakterizira bogati fenolni sastav zbog kojeg ima pozitivan učinak na ljudsko zdravlje. Iz tog razloga posjeduje veliki potencijal kao dodatak prehrambenim proizvodima, pogotovo danas kada je funkcionalna hrana sve popularnija. Svježi kravlji sir je tradicionalni prehrambeni proizvod koji se često konzumira zbog bogatog nutritivnog sastava. Cilj ovog rada bio je ispitati utjecaj dodatka ekstrakta lista masline u svježi kravlji sir na fizikalno kemijska i senzorska svojstva, antioksidativnu aktivnost i mikrobiološku stabilnost. Nakon 28 dana skladištenja, utvrđeno je da je dodatak ekstrakta lista masline rezultirao promjenama u nutritivnom sastavu i okusu sireva, smanjenjem tvrdoće i povećanjem ljepljivosti, tamnijim nijansama boje te boljom mikrobiološkom stabilnošću sireva. Kod sireva obogaćenih ekstraktom lista masline određen je najveći udio ukupnih fenola i flavonoida, kao i veća antioksidacijska aktivnost FRAP i DPPH metodom. Senzorska analiza ukazuje na nisku prihvatljivost sireva obogaćenih ekstraktom lista masline od strane potrošača.
Abstract (english)
Olive leaf extract is characterized by rich phenolic composition, which has positive effect on human health. Therefore, it has great potential as an additive in food products, especially today when functional foods are increasingly popular. Fresh cow cheese is a traditional food product often consumed due to its rich nutritional composition. The aim of this study was to examine impact of adding olive leaf extract to fresh cow cheese on the physicochemical and sensory properties, antioxidant activity, and microbiological stability. After 28 days of storage, it was found that the addition of olive leaf extract resulted in changes of nutritional composition and taste, reduction of hardness and increase of stickiness, darker colour, and better microbiological stability of cheeses. Cheeses fortified with olive leaf extract had the highest content of total phenols and flavonoids, as well as higher antioxidant activity as determined by FRAP and DPPH methods. Sensory analysis indicates low acceptability of cheeses fortified with olive leaf extract.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:272846
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 14:14:40