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master's thesis
Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:451851
Oštarić, Antonija
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

Oštarić, A. (2012). Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:451851

Oštarić, Antonija. "Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:451851

Oštarić, Antonija. "Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:451851

Oštarić, A. (2012). 'Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:451851

Oštarić A. Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:451851

A. Oštarić, "Optimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:451851

Metadata
TitleOptimiranje voćnih napitaka na bazi zakiseljene rekonstituirane sirutke
Title (english)Optimizing fruit beverages based on acidified reconstituted whey
AuthorAntonija Oštarić
MentorRajka Božanić (mentor)
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 country2012-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je optimiranje recepture voćnog napitka na bazi zakiseljene rekonstituirane sirutke koji će imati trajnost minimalno petnaest dana i praćenje senzorskih, fizikalnih i mikrobioloških svojstava osam napitaka različite recepture. Sastojci napitaka su sirutka u prahu, voćni koncentrat (jabuka, višnja), aroma (borovnica, breskva, papaja), šećer, guar guma i vitamin C. Pripremljena su i pasterizirana četiri napitka s jabukom i četiri s višnjom. Analize su se provodile 0, 5, 10 i 15-og dana hladnog čuvanja napitaka. Napitci su zadržali mikrobiološku ispravnost i senzorsku kvalitetu, ali nastala je značajna količina taloga. Količina taloga povećava se tijekom vremena hladnog čuvanja napitaka. Nema značajne razlike u senzorskoj ocjeni napitaka s jabukom i napitaka s višnjom. Dodatkom arome breskve umjesto papaje u napitke s jabukom, poboljšana je senzorska kvaliteta. Nije došlo do gubitka na senzorskoj kvaliteti napitaka tijekom vremena čuvanja. Na osnovi rezultata senzorske analize odabrana su najbolja dva napitka kojima se određivala prihvatljivost. Oba napitka ocijenjena su prihvatljivima. Veća je prihvatljivost napitka s koncentratom jabuke.
Abstract (english)
The purpose of this study was to find the optimum formulation of fruit beverage based on acidified reconstituted whey, which will have a minimum durability of fifteen days, and tracking sensory, physical and microbiological properties of eight beverages, different by composition. Constituents of beverages are whey powder, fruit concentrate (apple, cherry), flavor (blueberry, peach, papaya), sucrose, guar gum and vitamin C. Four beverages with apple and four with cherry concentrate were prepared, pasteurized and stored at low temperature. Analysis were conducted 0, 5, 10 and 15th day of cold storage. Beverages maintained their microbiological validity and sensory quality, but containing significant amounts of sediment, which is constantly increasing. There were no significant differences in sensory evaluation of beverages with apple and beverages with cherry. Adding a flavour of peach instead of papaya enhanced sensory quality of beverages with apple. There was no loss to the sensory quality of beverages during storage time. Based on the results of sensory analysis, the best two beverages were selected anddetermined their acceptability. Both drinks were judged acceptable. Greater acceptability gets the beverage with apple concentrate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:451851
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
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Created on2017-05-08 11:04:19