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master's thesis
Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije
2022. urn:nbn:hr:109:390061
Nišević, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Cite this document

Nišević, J. (2022). Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:390061

Nišević, Jelena. "Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:390061

Nišević, Jelena. "Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:390061

Nišević, J. (2022). 'Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:390061

Nišević J. Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2025 February 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:390061

J. Nišević, "Proizvodnja pića na bazi sladovine sa dodatkom soka od aronije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:390061

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Metadata
TitleProizvodnja pića na bazi sladovine sa dodatkom soka od aronije
Title (english)Production of Wort Based Beverage with the Addition of Chokeberry Juice
AuthorJelena Nišević
MentorKristina Mastanjević (mentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-07-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Bezalkoholna pića na bazi sladovine nisu rijetkost u Srednjoj Europi, a i kod nas se polako probijaju na tržište. Cilj ovoga rada bio je proizvesti sladovinu koja se u daljnjem ispitivanju koristila za proizvodnju pića na bazi sladovine s dodatkom soka od aronije. Također, ispitat će se i senzorska svojstva ovoga pića, te ustanoviti njegova prihvatljivost među širom populacijom. Sladovina je pripremljena standardim postupkom od slada tipa Munich. U ohlađenu sladovinu dodan je sok od aronije te su tijekom istraživanja pripravljena tri napitka sa različitim koncentracijama soka od aronije (10, 20 i 30 %). Senzorska analiza provedena je za sva tri napitka i pokazalo se da 30 % soka od aronije ugodno djeluje na okus napitka, ali da ima prostora za poboljšanje. U tu svrhu dodano je 5 kapi eteričnog ulja mente i provedeno je gaziranje sa \(CO_{2}\). U konačnici, rezultati su pokazali da je dodatak soka od aronije u iznosu od 30 % senzorski prihvatljiviji uz dodatak eteričnog ulja mente i \(CO_{2}\). Osim senzorske analize, analizirani su i ukupni polifenoli te nutritivna vrijednost napitka. Potrebno je provesti daljnja istraživanja u svrhu optimiranja ovog pića koje ima potencijalno pozitivan utjecaj na zdravlje.
Abstract (english)
In Croatia, production of non-alcoholic wort-based beverages is just getting started. The main goal of this research was to produce wort, which is further used in the production of the wort-based beverage with the addition of chokeberry juice. Sensory characteristics and the consumer acceptance would be analyzed as well. Wort has been prepared by the standard mashing process, using Munich malt. Chokeberry juice was added to the cooled wort. For the purpose of this research, three beverages with different concentrations of chokeberry juice (10, 20, 30%) were formulated, and all of the beverages were subjected to sensory analysis. Sensory analysis showed that wort with the addition of 30% chokeberry juice was the most accepted. This concentration of the chokeberry juice provided a pleasant taste of the beverage, but needed some improvement. To address this, mint essential oil was added (5 drops) to the mixture and carbonation using gaseous \(CO_{2}\) was conducted. Overall, the results indicated that the wort-based beverage, with a 30% chokeberry juice, received better acceptance when carbonated and mixed with mint essential oil. Besides sensory analysis, polyphenol content was also analyzed, along with the determination of nutritional value. However, in order to optimize the production this wort-based beverage, further research should be conducted.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:390061
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2022-07-12 09:44:30