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undergraduate thesis
Bioaktivni dodaci u proizvodnji sladoleda
2024. urn:nbn:hr:109:222752
Lovaković, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Lovaković, I. (2024). Bioaktivni dodaci u proizvodnji sladoleda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:222752

Lovaković, Ivana. "Bioaktivni dodaci u proizvodnji sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:222752

Lovaković, Ivana. "Bioaktivni dodaci u proizvodnji sladoleda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:222752

Lovaković, I. (2024). 'Bioaktivni dodaci u proizvodnji sladoleda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:222752

Lovaković I. Bioaktivni dodaci u proizvodnji sladoleda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:222752

I. Lovaković, "Bioaktivni dodaci u proizvodnji sladoleda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:222752

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Metadata
TitleBioaktivni dodaci u proizvodnji sladoleda
Title (english)Bioactive Compounds in Ice Cream Production
AuthorIvana Lovaković
MentorMirela Lučan Čolić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2024-09-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Tržište funkcionalne hrane vrlo brzo raste, što je posljedica promjene načina života potrošača, odnosno povećanja svijesti o važnosti zdrave i uravnotežene prehrane. Sladoled, proizvod koji je konzumiran od strane potrošača svih dobnih skupina diljem svijeta, sve je češći predmet istraživanja u smislu obogaćivanja različitim funkcionalnim dodacima, kako bi se njegova nutritivna svojstva naglasila te poboljšala. Pregledom literature može se zaključiti kako postoje razni načini proizvodnje funkcionalnog sladoleda. Istraženi su razni dodaci, među kojima su probiotici, prebiotici, izvori vlakana te široka paleta dodataka s antioksidativnim svojstvima. Također, dodaju se i bioaktivni proteini, nusproizvodi prehrambene industrije, a sve su više popularni proizvodi sa smanjenim udjelom masti i/ili šećera. Iako većina ovih dodataka ima utjecaj na fizikalno-kemijska svojstva sladoleda (poboljšivači teksture, zamjena masti, postizanje arome, itd.), važno je naglasiti da je fokus potrebno staviti na postizanje željenih senzorskih svojstava, kako bi funkcionalni proizvodi bili prihvaćeni od strane potrošača.
Abstract (english)
Nowadays, the functional food market is rapidly expanding, resulting from changes in people's lifestyles, i.e., increased awareness of the importance of a healthy and balanced diet. Ice cream is consumed by consumers of all ages worldwide, and is an increasingly common subject of research in terms of enrichment with various functional additives, to emphasize and improve its nutritional properties. The literature shows that there are multiple ways of producing functional ice cream. A broad range of supplements has been investigated, including probiotics, prebiotics, fibers, and supplements with antioxidant properties. In addition, bioactive proteins and food industry by-products are being added, while products with reduced fat and/or sugar content are becoming popular. Although most of these additives have an impact on the physicochemical properties of the ice cream, such as texture enhancement, fat replacement, and aroma achievement, it is important to emphasize that the focus should be on achieving the desired sensory properties, so that functional products are accepted by consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:222752
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-09-11 13:34:10