diplomsko delo
Lucija Omladič (Author), Petra Terpinc (Reviewer), Blaž Cigić (Mentor)

Abstract

Kravje mleko je že dolgo del vsakodnevne človeške prehrane, saj je odličen vir beljakovin, maščob, ogljikovih hidratov, vitaminov in mineralov. Vse več ljudi pa uživa rastlinske nadomestke mleka zaradi laktozne intolerance, načina prehranjevanja ali okoljevarstvenih razlogov. Pri izbiri napitka so pomembni izgled, aroma in okus, ki naj bi bili čim bolj podobni kravjemu mleku. Glede na izvorne surovine rastlinskih napitkov imajo ti pozitiven vpliv na zdravje zaradi prisotnosti fenolnih spojin in nenasičenih maščobnih kislin. Pomanjkljivost rastlinskih nadomestkov mleka je pogostokrat slabša biorazpoložljivost določenih mineralov. Za izboljšanje kakovosti rastlinskih nadomestkov se v proizvodnji uporabljajo nove procesne metode, ki temeljijo na uporabi ultrazvoka, visokega tlaka, pulzirajočega električnega polja ali ohmskega segrevanja. Uporabljajo se za inaktivacijo mikroorganizmov in encimov ter za izboljšanje fizikalne stabilnosti izdelkov. Z novimi metodami so prišli do izboljšanih rastlinskih napitkov, ki se vedno bolj približujejo karakteristikam mleka. Še vedno pa obstajajo potrebe po izboljšavah tehnološke, prehranske in senzorične kakovosti na področju razvoja rastlinskih napitkov, ki se uporabljajo kot nadomestki mleka. Pri razvoju je potrebno upoštevati zahteve kupcev, ki želijo kakovosten, privlačen in cenovno dostopen izdelek.

Keywords

rastlinski napitki;nadomestki mleka;vpliv na zdravje;procesne metode;biorazpoložljivost;bioaktivne komponente;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [L. Omladič]
UDC: 641.1:613.3:633
COBISS: 75493635 Link will open in a new window
Views: 239
Downloads: 45
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: Plant-based milk substitutes
Secondary abstract: Cow's milk has long been a part of the everyday human diet as an excellent source of protein, fat, carbohydrates, vitamins, and minerals. However, a growing number of people consume plant-based milk substitutes due to lactose intolerance, lifestyle choices, and environmental reasons. Decision-making comes down to the characteristics like visual appearance, aroma, and taste that emulates cow's milk. Plant-based milk substitutes can have positive health effects since they include phenolic compounds and unsaturated fatty acids found in the source ingredients. The disadvantage is often the lower bioavailability of certain minerals. The quality increase is achievable by new processing methods like ultrasound, high pressure, pulsing electric fields, or ohmic heating. These methods not only inactivate microorganisms and enzymes but also increase the physical stability of products. Changes in them are closing the gap between the characteristics of cow's milk and plant-based milk substitutes. There are still advancement needs in the technological, nutritional, and sensory qualities of these milk substitutes. Consumer needs like quality, attractiveness, and cost are of high importance.
Secondary keywords: plant-based milk;health effects;process methods;bioavailability;bioactive components;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VII, 27 f., [1] f. pril.
ID: 13345799