prikaz prve stranice dokumenta Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke
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master's thesis
Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:975478
Samardžić, Anđela
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

Samardžić, A. (2012). Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975478

Samardžić, Anđela. "Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975478

Samardžić, Anđela. "Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:975478

Samardžić, A. (2012). 'Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:975478

Samardžić A. Optimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975478

A. Samardžić, "Optimiranje voćnih napitaka na bazi slatke 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:159:975478

Metadata
TitleOptimiranje voćnih napitaka na bazi slatke rekonstituirane sirutke
Title (english)Optimizing fruit beverages based on sweet reconstituted whey
AuthorAnđela Samardžić
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
Cilj ovog rada bio je pronalaženje optimalne recepture za razvoj napitaka na bazi slatke sirutke uz dodatak voćnog koncentrata i drugih pomoćnih tvari koja će imati za potrošača prihvatljiva senzorska svojstva. Osim sirutke i voćnog koncentrata napitci se sastoje od dodataka arome (borovnica, breskva, papaja), saharoze te hidrokoloida. Pratili su se parametri mikrobiološke kvalitete, senzorskih svojstava, pH i suha tvar napitaka, a naposljetku je određena prihvatljivost proizvoda. Od osam pripravljenih napitaka samo je jedan imao trajnost 15 dana. Senzorski i testom prihvatljivosti najboljim je ocijenjen napitak sa dodatkom koncentrata jabuke i aromom breskve. Ženska populacija je dala bolje ocjene napitcima te su većinom spremne izdvojiti 6-8 kn za takav proizvod, a senzorskom analizom općenito su napitci sa više dodanog voćnog koncentrata i saharoze dobivali bolje ocjene.
Abstract (english)
Objective of this study was to find the optimum recipe for the development of beverages based on sweet whey with the addition of fruit concentrates and other excipients that would have acceptable sensory profiles for the consumer. Besides the whey and fruit concentrate beverages are consisting of flavor addition (blueberry, peach, papaya), saccharose and hydrocolloids. The parameters microbiological quality, sensory properties, pH and dry matter were monitored, and finally the product acceptability was determinated. Of the eight prepared beverages only one had the 15 days durability. By sensory analysis and acceptability test the best evaluated beverage was with the addition of apple concentrate and peach aroma. Female population gave better evaluations for the beverages and are mostly willing to pay 6-8 kn for such a product, while by sensory analysis beverages with more fruit concentrate and saccharose added had better evaluations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:975478
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 on2017-05-09 10:41:28