master's thesis
Assessment of fermented milk products adequacy in diet of lactose intolerant persons

Daria Nieder (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Metadata
TitleProcjena prikladnosti fermentiranih mliječnih proizvoda za prehranu osoba s intolerancijom na laktozu
AuthorDaria Nieder
Mentor(s)Daniela Čačić Kenjerić (thesis advisor)
Abstract
Mlijeko i mliječni proizvodi su važan izvor mnogobrojnih hranjivih tvari za koje je poznato da imaju različite pozitivne utjecaje na zdravlje ljudi. S druge strane, mlijeko i mliječni proizvodi mogu izvazvati alergije i intolerancije. Alergija se veže uz proteine mlijeka koji izazivaju imunološku reakciju, dok intoleranciju izaziva mliječni šećer, laktoza, zbog smanjene aktivnosti enzima laktaze koji ga razgrađuje na glukozu i galaktozu. Kako bi izbjegli neugodne simptome intolerancije na laktozu, osobe s intolerancijom na laktozu mogu konzumirati fermentirane mliječne proizvode za koje je poznato da imaju smanjeni sadržaj laktoze. Cilj ovog istraživanja bio je odrediti udio laktoze u komercijalnim fermentiranim mliječnim napitcima HPLC metodom te procijeniti u kojoj mjeri su ovi proizvodi prikladni za prehranu osoba s intolerancijom na laktozu. Analiziran je ukupno 21 uzorak fermentiranih mliječnih napitaka u kojima se udio laktoze kretao od 2,61 - 4,63 g/100 g. Temeljem utvrđene količine laktoze u analiziranim uzorcima i pretpostavke da većina osoba s intolerancijom na laktozu može dnevno unijeti do 6 g laktoze bez poteškoća procjenjeno je da prihvatljiva konzumacija analiziranih fermentiranih proizvoda bez nepoželjnih posljedica iznosi 130 - 230 g.
Keywordslactose lactose intolerance fermented milk products diet
Parallel title (English)Assessment of fermented milk products adequacy in diet of lactose intolerant persons
Committee MembersMilena Mandić
Daniela Čačić Kenjerić
Vedran Slačanac
Ljiljana Primorac
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Nutrition
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Study programme typeuniversity
Study levelgraduate
Study programmeFood Science and Nutrition
Academic title abbreviationmag. nutr.
Genremaster's thesis
Language Croatian
Defense date2013-03-08
Parallel abstract (English)
Milk and dairy products are an important source of many nutrients that are known to have many beneficial effects on human health. On the other hand, milk and dairy products can cause allergies and intolerances. Allergy is associated with milk proteins that cause immune reactions, while intolerance is caused by a milk sugar, lactose, due to reduced activity of enzyme lactase which breaks it into glucose and galactose. To avoid the unpleasant symptoms of lactose intolerance, lactose intolerant persons can consume fermented milk products that are known to have reduced lactose content. The aim of this study was to determine the content of lactose in commercial fermented dairy beverages by HPLC method and assess their adequacy in diet of lactose intolerant persons. Altogether 13 samples of fermented milk products were analyzed and lactose content ranged from 2,61 – 4,63 g/100 g. Based on determined lactose content and a presumption that most of lactose intolerant persons can digest up to 6 g of lactose on a daily basis without obvious symptoms it is assessed that acceptable amount of analysed products ranges from 130 to 230 g.
Parallel keywords (Croatian)laktoza intolerancija na laktozu fermentirani mliječni proizvodi prehrana
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:602565
CommitterIvana Šuvak