diplomsko delo
Katarina Zupanc (Author), Jasna Bertoncelj (Reviewer), Tanja Pajk Žontar (Mentor)

Abstract

Rastlinski napitki so v vodi topni ekstrakti stročnic, semen in (psevdo) žit, ki po videzu spominjajo na mleko. Rastlinske napitke ljudje z alergijo na mleko uživajo kot nadomestek mleka. Njihova ponudba je zato v zadnjem času vse večja. V večjih in specializiranih prodajalnah smo kupili 17 različnih ovsenih napitkov brez dodanega okusa. Hranilne vrednosti napitkov, katere smo prepisali iz označb, smo primerjali s hranilno vrednostjo mleka. Osnovne sestavine ovsenih napitkov so bile voda, oves, olje in sol. Ovseni napitki vsebujejo naravno prisotne sladkorje. Njihove vsebnosti so odvisne od količin ovsa, ki so bile od 10-16 %. Ovseni napitki vsebujejo nekaj maščob in manj nasičenih maščob v primerjavi z mlekom. Vsebnost beljakovin v ovsenih napitkih je v primerjavi z vsebnostjo v mleku zanemarljiva. Ovseni napitki vsebujejo prehransko vlaknino, ki je mleko nima. Nekaterim napitkom je bil z namenom izboljšanja prehranske vrednosti dodan kalcij in vitamini D2, B2 ter B12. Vsebnost kalcija v obogatenih napitkih je bila enaka kot vsebnost kalcija v mleku. 52 študentov z Oddelka za živilstvo Biotehniške fakultete v Ljubljani je z 9-stopenjsko hedonsko lestvico senzorično ocenilo napitke. Všečnost napitkov med študenti ni bila visoka. Najslabše ocenjen ovseni napitek so študentje ocenili s povprečno oceno 2,2, najboljšega pa z oceno 5,7.

Keywords

rastlinski napitki;ovseni napitki;hranilna vrednost;potrošniki;senzorična sprejemljivost;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Zupanc]
UDC: 641.1:613.3:633.13:543.92
COBISS: 5121656 Link will open in a new window
Views: 732
Downloads: 309
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Evaluation of nutritional value of oat drinks
Secondary abstract: Plant based drinks are water-soluble extracts of legumes, seeds and (pseudo) cereals, with appearance similar to milk. Due to milk allergies, people consume plant based drinks as a milk alternative. We bought 17 different plain oat drinks available on the Slovenian market. We compared the labeled nutritional values of the oat drinks to the nutritional value of milk. The main ingredients are water, oats, oil and salt. Oat drinks contain natural present sugars. Their contents depend on the quantity of oats, which ranges from 10-16 %. Oat drinks contain some fats and lower amount of saturated fats compared to milk. Protein content is negligible. The main difference between milk and the other drinks is dietary fiber content, which milk does not have. For improvement of nutritional value calcium and vitamins D2, B2 and B12 are added to some of the oat drinks. Values of calcium were same as its values in milk. Fifty-two students from the Department of Food Science (Biotechnical Faculty Ljubljana) assessed sensory acceptability of the oat drinks with 9-point hedonic scale. Generally, the likeness of drinks was not high. The lowest assessed drink got an average score of 2.2 and the highest assessed drink‘s score was 5.7.
Secondary keywords: plant based drinks;oat drinks;nutritional value;consumers;sensory acceptability;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: XIII, 23 f., [3] str. pril.
ID: 11278756