Potencijal primjene probiotičkih bakterija i prebiotika u proizvodnji funkcionalnog ovčjeg jogurta

master's thesis

• Title (english): Potential of application of probiotic bacteria and prebiotics in the production of functional sheep yoghurt
• Author: Stefani Maltarić
• Mentor: Iva Dolenčić Špehar (mentor)
• Committee member: Iva Dolenčić Špehar (predsjednik povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Committee member: Darija Bendelja Ljoljić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2022-02-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Funkcionalna hrana definira se kao hrana u kojoj prirodni i/ili naknadno dodani dopušteni sastojci imaju blagotvoran učinak na zdravlje ljudi. Ovčji se jogurt zbog svojih prirodnih hranjivih tvari i fizioloških svojstava svrstava u skupinu funkcionalne hrane. Probiotičke bakterije i/ili prebiotici mogu dodatno poboljšati njegova fiziološka svojstva. Uz to, prebiotici imaju pozitivan učinak i na rast i preživljavanje probiotičkih bakterija u jogurtu te povedavaju njegovu probavljivost. Novija istraživanja ukazuju da dodatak određenih probiotičkih bakterija i prebiotika, osobito inulina i laktuloze poboljšavaju i njegova reološka i organoleptička svojstva. Stoga je cilj ovog diplomskog rada bio komparativno i kritički objediniti rezultate dosadašnjih recentnih znanstvenih istraživanja učinka probiotičkih bakterija i/ili različitih prebiotika na poboljšanje funkcionalnih, reoloških i organoleptičkih svojstava ovčjega jogurta.

Abstract (english)

Functional food is defined as food in which natural and/or subsequently added permitted ingredients have a beneficial effect on human health. Sheep's milk yogurt is classified as a functional food due to its natural nutrients and physiological properties. Probiotic bacteria and/or prebiotics can further improve its physiological properties. In addition, prebiotics have a positive effect on the growth and survival of probiotic bacteria in yogurt and increase its digestibility. Recent research indicates that the addition of certain probiotic bacteria and prebiotics, especially inulin and lactulose, also improves its rheological and organoleptic properties. Therefore, the aim of this thesis was to comparatively and critically combine the results of recent scientific research on the effect of probiotic bacteria and/or various prebiotics on improving the functional, rheological and organoleptic properties of sheep's yoghurt.

• Keywords: ovčji jogurt; funkcionalna hrana; probiotičke bakterije; prebiotici
• Keywords (english): sheep milk yoghurt; functional food; probiotic bacteria; prebiotics
• Language: croatian
• URN:NBN: urn:nbn:hr:204:625283
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2022-03-23 12:33:43