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master's thesis
Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:465788
Ljubić, Anita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

Cite this document

Ljubić, A. (2014). Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465788

Ljubić, Anita. "Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:465788

Ljubić, Anita. "Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:465788

Ljubić, A. (2014). 'Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:465788

Ljubić A. Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 March 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465788

A. Ljubić, "Bioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465788

Metadata
TitleBioaktivni potencijal i senzorska svojstva napitaka na bazi kozjeg mlijeka obogaćenih biljnim ekstraktima
Title (english)Bioactive profile and sensory properties of goat milk enriched with plant extracts
AuthorAnita Ljubić
MentorDraženka Komes (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products)
Zagreb
Defense date and country2014-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U skladu sa povećanim interesom potrošača za balansiranjem prehrane s ciljem postizanja optimalnog zdravstvenog stanja i mogućnosti reduciranja rizika razvoja bolesti, proizvodnja funkcionalnih prehrambenih proizvoda je u porastu. Biljne vrste, poznate po svom bogatom bioaktivnom sastavu, dobar su izvor antioksidansa u hrani te mogu poboljšati senzorska svojstva potencijalno funkcionalnih proizvoda. Budući da je mišljenje o neprihvatljivosti kozjeg mlijeka rašireno među potrošačima, radi... More njegova karakterističnog okusa i mirisa, cilj ovog istraživanja je poboljšati bioaktivni profil i senzorska svojstva kozjeg mlijeka dodatkom vodenih biljnih ekstrakata (majčina dušica, matičnjak, menta, lavanda, ružmarin, kadulja). Bioaktivni profil određen je UV-VIS spektrofotometrijskim metodama te tekućinskom kromatografijom visoke djelotvornosti (HPLC-PDA), dok su senzorska svojstva uzoraka određena metodom kvantitativne deskriptivne senzorske analize. Uzorci su ultrazvučno homogenizirani (5, 10 minuta) s ciljem postizanja stabilnosti napitka te su određene fizikalne (veličina globula, gustoća, boja), kemijske te reološke karakteristike istih. Kozje mlijeko obogaćeno ekstraktom mente rezultiralo je najvećim udjelom bioaktivnih sastojaka kao i najvišim antioksidativnim kapacitetom. U svim uzorcima najzastupljeniji polifenolni spoj bila je ružmarinska kiselina. Rezultati potvrđuju da dodatak biljnih ekstrakata kozjem mlijeku poboljšava bioaktivni sastav i senzorska svojstva. Less
Abstract (english)
With the increasing interest of consumers for balancing the diet with the aim of achieving optimal health and possibility of reducing the risk of disease, production of functional food products is increasing. Plant species, known for its rich bioactive composition, represent a good source of antioxidants in foods and can improve the sensory properties of potentially functional products. Since the opinion of the unacceptability of goat`s milk is very wide spread, due to its... More characteristic flavor and odor, the aim of this research is to improve the bioactive profile and sensory properties of goat's milk with aqueous plant extract (thyme, lemon balm, mint, lavender, rosemary, sage). Bioactive profile was determined byUV-VIS spectrophotometric methods and high performance liquid chromatography (HPLC-PDA), while the sensory characteristics were determined using quantitative descriptive analysis procedure. Samples were ultrasonically homogenized and there were determined physical (size globules, density, color), chemical and rheological characteristics. Goat's milk enriched with the mint extract showed the highest amounts of bioactive ingredients as well as the antioxidant capacity. In all samples, the predominant polyphenol compound was rosmarinic acid. The results confirm that the addition of plant extracts to the goat's milk improves the bioactive composition and sensory properties. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:465788
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 12:15:45
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