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Title:Vpliv transglutaminaze na organoleptične in druge lastnosti jogurta : diplomsko delo univerzitetnega študijskega programa I. stopnje
Authors:ID Bežan, Andreja (Author)
ID Leitgeb, Maja (Mentor) More about this mentor... New window
ID Primožič, Mateja (Comentor)
Files:.pdf UN_Bezan_Andreja_2021.pdf (4,93 MB)
MD5: 70AD75758722FCE2E50BEE8347000A68
PID: 20.500.12556/dkum/5c17419a-d9d0-4a47-b6ff-64a8cd3dd451
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Diplomsko delo prikazuje študijo vpliva mikrobne transglutaminaze (MTGaze) na organoleptične in druge lastnosti jogurta pri različnih koncentracijah dodane MTGaze in različnih časih staranja vzorcev ter vpliv prisotnosti laktoze v mleku. Živilsko-predelovalna industrija se namreč v zadnjih desetletjih močno razvija. Povečuje se povpraševanje potrošnikov po mlečnih proizvodih. Njihove teksturne lastnosti so eden glavnih vidikov, ali potrošniki želijo kupiti izdelek ali ne. Prav to je glavni razlog naše študije. V diplomski nalogi smo ocenili učinek dodajanja MTGaze na nekatere lastnosti jogurta, kot so pH, koncentracija mlečnokislinskih bakterij, sinereza, viskoznost in gostota. To smo proučili s šestimi različnimi laboratorijskimi metodami. Ugotovili smo, da dodajanje MTGaze v jogurt izboljšala določene fizikalne lastnosti jogurta, zlasti teksturo, ki je bila bolj čvrsta in mehka. Vpliva na konsistenco jogurta. Jogurt z MTGaze ima manj intenziven vonj po sirotki, kar pritegne več kupcev v nakup izdelka. Rezultati kažejo, da prisotnost encima poveča tudi viskoznost vzorca jogurta in vpliva na sposobnost zadrževanja vode ter na celotno količino mlečnokislinskih bakterij. Pri določenih lastnostih, zlasti viskoznosti in količini mlečnokislinskih bakterij, ima velik vpliv vsebnost laktoze. Prav tako ne smemo zanemariti, da se lastnosti jogurta s staranjem spreminjajo.
Keywords:Mikrobna transglutaminaza, jogurt, tekstura, mlečnokislinske bakterije, sinereza, laktoza
Place of publishing:Maribor
Place of performance:Maribor
Publisher:[A. Bežan]
Year of publishing:2021
Number of pages:XI, 58 str.
PID:20.500.12556/DKUM-79652 New window
UDC:637.146.34(043.2)
COBISS.SI-ID:75743747 New window
Publication date in DKUM:08.09.2021
Views:1155
Downloads:106
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
:
BEŽAN, Andreja, 2021, Vpliv transglutaminaze na  organoleptične in druge  lastnosti jogurta : diplomsko delo univerzitetnega študijskega programa I. stopnje [online]. Bachelor’s thesis. Maribor : A. Bežan. [Accessed 25 March 2025]. Retrieved from: https://dk.um.si/IzpisGradiva.php?lang=eng&id=79652
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Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:09.08.2021

Secondary language

Language:English
Title:Effect of transglutaminase on organoleptic and other properties of yoghurt
Abstract:The thesis presents a study of the effect of microbial transglutaminase (MTGase) on the organoleptic and other properties of yogurt at different concentrations of added MTGase and different aging time of samples and the influence of the presence of lactose in milk. The food processing industry has been developing rapidly in recent decades. Consumer demand for dairy products is increasing. Its textural properties are one of the main aspects of whether consumers want to buy a product or not. This is the main reason for our study. In the thesis, we evaluated the effect of adding MTGase on some properties of yogurt, such as pH, concentration of lactic acid bacteria, syneresis, viscosity and density. We studied this with six different laboratory methods. We found that adding MTGase to yogurt improved certain physical properties of the yogurt, especially the texture, which was firmer and softer. It affects the consistency of yogurt. Yogurt with MTGaze has a less intense smell of whey, which attracts more customers to buy the product. The results show that the presence of the enzyme also increases the viscosity of our yogurt sample and affects the ability to retain water, as well as the total amount of lactic acid bacteria. For certain properties, especially viscosity and the amount of lactic acid bacteria, it has a big impact on whether the sample contains lactose or not. As a result of differently used sugars, proteins in the production of purchased yogurts and milk. We should also not neglect that the properties of yogurt change with age.
Keywords:Microbial transglutaminase, yogurt, texture, lactic acid bacteria, syneresis, lactose


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