Analiza vpliva sušenja kefirnih zrn na čas aktivacije in kvaliteto probiotičnega napitka

diplomsko delo univerzitetnega študijskega programa I. stopnje

Tinkara Marija Podnar (Author), Andreja Goršek (Mentor), Darja Pečar (Co-mentor)

Abstract

V diplomskem delu je prikazana analiza vpliva časa shranjevanja vodnih in mlečnih kefirnih zrn v dehidriranem stanju na aktivacijo zrn in kvaliteto probiotičnega napitka. Primerjali smo zrna, ki so bila shranjena v dehidriranem stanju približno pol leta, približno 10 dni in nedehidrirana sveža zrna. Vsa zrna so bila shranjena pod enakimi pogoji. V zaključnem delu raziskav smo prikazali še primerjavo kvalitete vodnega kefirja, pripravljenega z različno dolgo shranjenimi zrni v dehidriranem stanju, in tistega, ki smo mu dodali suho figo in limono. Ugotovili smo, da čas shranjevanja zrn v dehidriranem stanju vpliva na aktivacijo kefirnih zrn in na kvaliteto produkta. Kvaliteto produkta smo ocenjevali s pH, koncentracijo CO2, vsebnostjo sladkorja in prirastjo kefirnih zrn. Glede na meritve smo ugotovili, da so se zrna, ki so bila shranjena dalj časa, aktivirala najpočasneje, in da je bil kefir, narejen iz njih, slabše kvalitete. Ta zrna so imela tudi najnižjo prirast. Nadalje smo potrdili, da dodatek suhe fige in limone vpliva na vodni kefir tako, da zniža pH, zviša koncentracijo CO2 in zniža koncentracijo sladkorja v kefirju. Masa vodnih kefirnih zrn se je v tem primeru zmanjšala, saj smo z dodatkom suhe fige in limone ustvarili preostre pogoje za idealno rast kefirnih zrn. Aktivacijo kefirnih zrn in njihovo fermentacijo v mleku smo izvajali po receptu podjetja BORGLA d.o.o.

Keywords

kefir;vodni kefir;kefirna zrna;fermentacija;dehidracija kefirnih zrn;diplomske naloge;

Data

Language:	Slovenian
Year of publishing:	2021
Typology:	2.11 - Undergraduate Thesis
Organization:	UM FKKT - Faculty of Chemistry and Chemical Engineering
Publisher:	[T. M. Podnar]
UDC:	637.136.5:637.146.21(043.2)
COBISS:	77659651
Views:	285
Downloads:	62
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	The impact of kefir grains drying on activation time and the quality of probiotic beverage
Secondary abstract:	The thesis presents an analysis of the influence of storage time of water and milk kefir grains in the dehydrated state on the activation of grains and the quality of the probiotic drink. We compare grains that have been stored in a dehydrated state for about half a year, about 10 days, and grains that have never been dehydrated. The grains were stored under the same conditions. Finally, we show a comparison of water kefir from differently stored grains in a dehydrated state and with the addition of dried fig and lemon. We found that the storage duration of grains in the dehydrated state affects the activation of kefir grains and the quality of the product. Product quality was assessed by pH, CO2 concentration, sugar content and kefir grain growth. Based on the measurements, we found that the grains that had been stored for a long time had the slowest activation time and that kefir made from them was of the worst quality. The growth of these grains was also the slowest. Furthermore we confirmed that the addition of dried fig and lemon affects water kefir by lowering the pH, raising the CO2 level, and reducing the sugar concentration in kefir. The mass of water kefir grains decreased in this case, as the addition of dried figs and lemons created too harsh conditions for the ideal growth of kefir grains. Activation of kefir grains and fermentation of kefir were performed according to the recipe of the company BORGLA d.o.o.
Secondary keywords:	kefir;water kefir;kefir grains;fermentation;dehidration of kefir grains;
Type (COBISS):	Bachelor thesis/paper
Thesis comment:	Univ. v Mariboru, Fak. za kemijo in kemijsko tehnologijo
Pages:	IX, 39 str.
ID:	13308528