master's thesis
Composition optimization of probiotic milk deserts with chestnut pure

Valentina Jalšić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleOptimiranje sastava probiotičkih mliječnih deserata s kesten pireom
AuthorValentina Jalšić
Mentor(s)Jovica Hardi (thesis advisor)
Abstract
U radu su detaljno opisani svi parametri optimiranja sastava probiotičkih mliječnih deserata s kesten pireom. Process proizvodnje praćen je od sirovog mlijeka do izrade fermentirane mliječne baze, te optimiranja sastava finalnog proizvoda. Senzorsko ocjenjivanje probiotičkih mliječnih deserata s kesten pireom proveo je panel od dvanaest ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, naknadni okus u ustima, te konzistencija. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, probiotički mliječni desert s kesten pirom svrstan je u proizvode vrhunske kakvoće.
Keywordsprobiotic milk desert chestnut pure sensory evaluation
Parallel title (English)Composition optimization of probiotic milk deserts with chestnut pure
Committee MembersVinko Krstanović
Jovica Hardi
Vedran Slačanac
Jurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2011-09-23
Parallel abstract (English)
Production process was observed from raw milk production to fermentation of milk with probiotics and creation of final product composition. Sensory evaluation was conducted using a 20 pondered points method. 12 sensory analysts evaluated prepared milk deserts. Taste, odour, consistency and syneresis were appreciated. Based on overall sensory results, prepared milk deserts with chestnut pure were evaluated as excellent products.
Parallel keywords (Croatian)probiotici mliječni desert kesten pire senzorsko ocjenjivanje
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:109:242105
CommitterSanda Hasenay