Primjena probiotičkih bakterija u proizvodnji sladoleda

master's thesis

• Title (english): Application of probiotic bacteria in ice cream production
• Author: Tajana Domić Brkanović
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Dubravka Samaržija (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2021-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Proizvodi s dodatkom probiotičkih bakterija su najrazvijenija grana industrije funkcionalne hrane. Probiotici imaju sposobnost preživljavanja u nepovoljnim uvjetima gastrointestinalnog trakta što podrazumijeva pH želudca, žučne soli, utjecaj enzima tankog crijeva, itd.. Uz spomenute sposobnosti, važno je i preživljavanje probiotika tijekom proizvodnog procesa i pohrane proizvoda. Viša pH vrijednost sladoleda u odnosu na fermentirana mlijeka pogoduje preživljavanju probiotičkih bakterija u sladoledu, međutim niske temperature zamrzavanja i proces tučenja mogu dovesti do oštećenja bakterijskih stanica. Cilj rada je dati pregled dosadašnjih rezultata istraživanja učinka tehnološkog procesa proizvodnje te pohrane sladoleda na preživljavanje probiotičkih bakterija. Povrh toga, u radu će se prikazati i učinak probiotičkih bakterija na senzorska svojstva sladoleda.

Abstract (english)

Products with the addition of probiotic bacteria are the most developed branch of functional food industry. Probiotics have the ability to survive in adverse conditions of gastrointestinal tract such as stomach pH, bile salts, and small intestine enzymes. As well as, probiotics should have the ability to survive during the production process and product storage. Higher pH-value of ice cream compared to fermented milk helps survival of probiotic bacteria in ice cream, but freezing temperatures and the overrun can lead to cell damage of probiotic bacteria. The aim of this paper is to give an overview of research results of the influence of production process and storage on survival of probiotic population. Moreover, the paper will show the effect of probiotic bacteria on sensory properties of ice cream.

• Keywords: probiotički sladoled; probiotičke bakterije; pohrana; zamrzavanje; senzorska svojstva
• Keywords (english): probiotic ice cream; probiotic bacteria; storage; freezing; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:018730
• 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: 2021-11-23 09:07:36