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master's thesis
Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine
diplomski rad
2023. urn:nbn:hr:167:941482
Marić, Nikola
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Marić, N. (2023). Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:941482

Marić, Nikola. "Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:941482

Marić, Nikola. "Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:941482

Marić, N. (2023). 'Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:167:941482

Marić N. Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:167:941482

N. Marić, "Tehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:941482

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Metadata
TitleTehnologija proizvodnje funkcionalnog napitka na bazi sladovine : diplomski rad
Title (english)PRODUCTION TECHNOLOGY OF WORT-BASED FUNCTIONAL BEVERAGE : diploma thesis
AuthorNikola Marić
MentorIvana Generalić Mekinić (mentor)
MentorSanja Radman (komentor)
Committee memberDanijela Skroza (predsjednik povjerenstva)
Committee memberSanja Radman (član povjerenstva)
Committee memberIvana Generalić Mekinić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Funkcionalni napitci su jedna od kategorija unutar koncepta funkcionalne hrane. Najpopularnija su i najraširenija kategorija funkcionalne hrane zahvaljujući svojoj praktičnosti, mogućnosti da zadovolje zahtjeve potrošača za poželjnim hranjivim tvarima i funkcionalnim sastojcima, jednostavnosti distribucije te mogućnosti mijenjanja veličine, oblika i izgleda ambalaže. Razvoj funkcionalnog napitka je složen proces, a funkcionalnost konačnog proizvoda ovisi o... More odabiru početnih sirovina i sastojaka, načinu (metodi) obrade, skladištenja, isporuke i postizanja odgovarajućih senzorskih svojstava. U ovom diplomskom radu proizveden je funkcionalni napitak na bazi sladovine dobivene od ječmenog slada koristeći Grainfather sustav. Tehnologija proizvodnje napitka može se podijeliti u dvije faze, a to su dobivanje sladovine (ukomljavanje) te fermentacija sladovine pomoću bakterija mliječne kiseline. Funkcionalnost proizvoda dijelom proizlazi iz same sirovine (ječma) koji sadrži fitokemikalije, a dijelom se postiže i tehnološkim (sladovanje) te biološkim postupkom (fermentacija). U proizvodnji su korištene bakterije mliječne kiseline koje svojim djelovanjem poboljšavaju organoleptička svojstva i produžuju rok trajanja napitka te imaju probiotičko djelovanje. Proizvedeni napitak karakterizira kiselkast okus zbog niske pH vrijednosti (3,65) koja je rezultat nastanka mliječne kiseline tijekom procesa fermentacije. Iako je GC-MS analizom utvrđeno da hlapljive spojeva arome u najvećem udjelu čine alkoholi poput etanola i 3-metilbutan-1-ola do izražaja najviše dolazi citrusni miris (po limunu) koji se pripisuje limonenu, spoju iz skupine terpena. Funkcionalnost napitka postignuta je izborom ječmenog slada kao sirovine te procesom fermentacije pomoću bakterija mliječne kiseline koje na taj način indirektno utječu na funkcionalnost proizvoda stvaranjem različitih poželjnih kao i smanjenjem nepoželjnih spojeva. Mikrobiološkom analizom je potvrđeno da bakterije mliječne kiseline u ovom napitku i direktno utječu na funkcionalnost kao probiotici zbog visokog broja bakterija (2,2×10 6 CFU/mL). Less
Abstract (english)
Functional beverages are one of the categories within the concept of functional foods. They are the most popular and widely used category of functional foods because of their practicality, ability to meet consumer demand for desirable nutrients and functional components, ease of distribution and the ability to change size, shape and appearance of the packaging. The development of a functional beverage is a complex process, and the functionality of the final product depends on... More the selection of starting raw materials and ingredients, processing, storage, and delivery methods and the achievement of appropriate sensory characteristics. In this diploma thesis, a functional beverage based on barley malt wort was produced using the Grainfather system. The production technology of the beverage can be divided into two phases, namely the production of the wort (brewing) and the fermentation of the wort by lactic acid bacteria. The functionality of the product results on the one hand from the raw material itself (barley) due to its phytochemicals and on the other hand from the technological (malting) and biological (fermentation) processes. The lactic acid bacteria, used in the production process improve the organoleptic properties, extend the shelf life of the beverage and have a probiotic effect. The beverage produced is characterized by a sour taste due to the low pH value (3,65), resulting from the formation of lactic acid during the fermentation process. Although the GC-MS analysis showed that the volatile aroma substances are predominantly alcohols, such as ethanol and 3-methylbutan-1-ol, the citrus aroma (lemon-like), which is attributed to the compound from the terpene group limonene is most prominent. The functionality of the beverage is achieved through the selection of barley malt as raw material and the fermentation process using lactic acid bacteria, which indirectly affect the functionality of the product by forming various desirable compounds and reducing undesirable ones. The microbiological analysis confirmed that the lactic acid bacteria in this beverage also have direct impact on the functionality as probiotics due to the high number of bacteria (2,2×10 6 CFU/mL). Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:941482
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-12-01 09:32:41
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