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Title:Razvoj in stabilizacija novega napitka iz liofiliziranega vodnega kefirja
Authors:ID Knap, Blažka (Author)
ID Goršek, Andreja (Mentor) More about this mentor... New window
ID Pečar, Darja (Comentor)
Files:.pdf UN_Knap_Blazka_2024.pdf (3,17 MB)
MD5: 9F82C6108443CD374FE63F131AE9BF3F
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FKKT - Faculty of Chemistry and Chemical Engineering
Abstract:Diplomsko delo opisuje študijo razvoja novega napitka iz liofiliziranega vodnega kefirja. Glavni cilj naše raziskave je bil preveriti možnosti nastanka nove fermentirane pijače iz liofiliziranega vodnega kefirja, in sicer s podobnim okusom, kot ga ima vodni kefir. Preučevali smo sestavo in stabilnost nastalega napitka ter vpliv umetno dodanega ogljikovega dioksida ter temperature na njegovo stabilnost. Želeli smo določiti optimalno masno koncentracijo liofiliziranega vodnega kefirja, s katerim bi pridobili želen napitek. Kakovost novega napitka smo testirali z merjenem vrednosti pH ter koncentracije ogljikovega dioksida, sladkorjev in etanola. Za spremljanje izbranih bioprocesnih parametrov smo uporabili tekočinsko kromatografijo visoke ločljivosti, iono selektivno elektrodo in pH meter. Ugotovili smo, da ima temperatura pomemben vpliv na stabilnost napitka. Pijača ni bila stabilna pri sobni temperaturi, saj so stekleničke z vzorci nabreknile. Ugotovili smo, da je napitek, ki je najbolj podoben vodnemu kefirju, mogoče pripraviti z masno koncentracijo 14,2 g liofiliziranega vodnega kefirja na 100 mL vode. Napitek se lahko v hladilniku shranjuje do dva tedna preden izgubi svojo stabilnost
Keywords:vodni kefir, liofilizacija, fermentacija, sladkorji, ogljikov dioksid
Place of publishing:Maribor
Publisher:[B. Knap]
Year of publishing:2024
PID:20.500.12556/DKUM-90208 New window
UDC:637.146.21(043.2)
COBISS.SI-ID:214656259 New window
Publication date in DKUM:16.09.2024
Views:11
Downloads:7
Metadata:XML DC-XML DC-RDF
Categories:KTFMB - FKKT
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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:26.08.2024

Secondary language

Language:English
Title:Development and stabilization of a new beverage from lyophilized water kefir
Abstract:This paper presents a study of the development of a new beverage from freeze-dried water kefir. The main goal of our study was to determine whether we can create a new fermented beverage from freeze-dried water kefir that will taste similar to water kefir. We studied the stability of the resulting beverage and the effect of artificially added carbon dioxide and temperature on its stability. We wanted to determine the optimal mass concentration of lyophilized water kefir to obtain a beverage that is most similar to the original water kefir. The quality of the new beverage was tested by measuring the pH value and the concentration of carbon dioxide, sugars and ethanol. High-resolution liquid chromatography, ion selective electrode and pH meter were used to monitor selected bioprocess parameters. The results show that temperature has a significant impact on the stability of the drink. The drink was not stable at room temperature, as the sample bottles swelled. We found that the drink that is most similar to water kefir can be prepared with a mass concentration of 14,2 g of freeze-dried water kefir per 100 mL of water. The drink can be stored in the refrigerator for up to two weeks before it loses its stability.
Keywords:water kefir, lyophilization, fermentation, sugars, carbon dioxide


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