Utjecaj dodatka ekstrakta lista masline na puferski kapacitet jogurta

undergraduate thesis

• Title (english): Impact of olive leaf extract on the buffering capacity of yoghurt
• Author: Zrinka Pavišić
• Mentor: Irena Barukčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je utjecaj dodatka ekstrakta lista masline na puferski kapacitet, ali i elektriĉnu provodljivost, ukupnu otopljenu tvar i titracijsku kiselost. Mjerenja su provedena na 3 uzorka s razliĉitim koncentracijama ekstrakta lista masline (L 1,5%, L 3% i L 5%) te na kontrolnom uzorku (K) bez dodanog ekstrakta tijekom perioda hladnog ĉuvanja na 4°C u trajanju od 35 dana. Puferski kapacitet najveći je u rasponu izmeĊu pH 5 – 6 za sve uzorke, elektriĉna provodljivost i ukupna otopljena tvar s vremenom ĉuvanja rastu i zadnjeg dana postižu maksimalnu vrijednost za sve uzorke. Titracijska kiselost s vremenom raste, maksimalna je u periodu izmeĊu 21. i 28. dana, dok zadnji dan ĉuvanja bilježimo pad vrijednosti za sve uzorke. Analiziranjem rezultata može se zakljuĉiti kako ekstrakt lista masline nema znaĉajniji utjecaj na ispitivane parametre.

Abstract (english)

The goal of this paper was to determine the impact of added olive leaf extract in yoghurt on the buffering capacity, electrical conductivity, total dissolved solids and titrable acidity. Measurements have been conducted on 3 samples with a different amount of olive leaf extract (L 1,5%, L 3%, L 5%) and on control sample (K) without the extract during the storage of 35 days in refrigerated conditions at 4°C. Buffering capacity is highest in the range between pH 5 – 6 for all samples. Electrical conductivity and total dissolved solids are increasing during storage time and they reach the maximum value for all samples on the last days. Titratable acidity also increases during storage time, its maximum value is between days 21 and 28, and on the last day of storage, a decrease of values is noted for all samples. Analyzing the results it can be concluded that the olive leaf extract does not have a significant impact on the tested parameters.

• Keywords: jogurt; kemijski sastav; puferski kapacitet; ekstrakt lista masline
• Keywords (english): yogurt; chemical composition; buffering capacity; olive leaf extract
• Language: croatian
• URN:NBN: urn:nbn:hr:159:332157
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2020-07-24 12:28:57