master's thesis
Hranjiva i fiziološka vrijednost jogurta

Ivana Majstrović (2016)
University of Zagreb
Faculty of Agriculture
Department of Animal Science I
Metadata
TitleHranjiva i fiziološka vrijednost jogurta
AuthorIvana Majstrović
Mentor(s)Dubravka Samaržija (thesis advisor)
Abstract
U radu su opisane hranjive i fiziološke vrijednosti jogurta, fermentiranog mlijeka koje zbog svojih hranjivih sastojaka i biološki aktivnih supstancija ima povoljan utjecaj na ljudski organizam. Jogurt je izvor esencijalnih hranjivih tvari i sastojaka bitnih za zdravlje, koje je teško nadomjestiti prehranom siromašnom mliječnim proizvodima ili prehranom koja ih ne sadrže. Većina svjetskih zemalja preporučuje konzumaciju mliječnih proizvoda u količini od 2 ili 3 obroka dnevno. U radu je opisan sastav mlijeka, jer je mlijeko osnova je za proizvodnju jogurta, a nutritivni sastav jogurta ovisi o nutritivnoj vrijednosti mlijeka kao sirovine te primijenjenoj mikrobnoj kulturi. Jogurt je odličan izvor punovrijednih proteina, bioaktivnih peptida, mliječne kiseline, oligosaharida, kalcija, fosfora, vitamina B-skupine te vrijedan izvor folata, niacina, magnezija i cinka. Na fiziološku vrijednost jogurta utječu koncentracija mliječne kiseline, bioaktivnih peptida i bioaktivnih lipida. Redovitom konzumacijom jogurta mogu se smanjiti simptomi izazvani intolerancijom na laktozu i dijarejom, smanjuje se rast abnormalnih stanica koje prethode tumoru i postiže se maksimalna koštana masa tijekom djetinjstva i adolescencije, prevenirajući tako osteoporozu.
Keywordsyogurt milk bioactive substances health healthy diet
Committee MembersDubravka Samaržija (committee chairperson)
Iva Dolenčić Špehar (committee member)
Sanja Sikora (committee member)
GranterUniversity of Zagreb
Faculty of Agriculture
Lower level organizational unitsDepartment of Animal Science I
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Study programme typeuniversity
Study levelgraduate
Study programmeProduction and Processing of Milk
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-09-26
Parallel abstract (English)
The paper describes the nutritional and physiological value of yogurt, fermented milk which of its nutrients and biologically active substances has a beneficial effect on the human body. Yogurt is a source of essential nutrients and ingredients essential for health, which is difficult to compensate with a diet low in dairy products or a diet without dairy products. Most of the world countries recommended the consumption of dairy products in quantities of 2 or 3 meals a day. The paper describes the composition of the milk, because milk is the basis for the production of yogurt, and nutritional composition of yogurt depends on the nutritional value of milk as raw material, as well as on used microbial culture. Yogurt is an excellent source of many valuable proteins, bioactive peptides, lactic acid, oligosaccharide, calcium, phosphorus, B-vitamins, and a valuable source of folate, niacin, magnesium, and zinc. To the physiological value of yogurt affects the concentration of lactic acid, bioactive peptides and bioactive lipids. Regular consumption of yogurt can reduce the symptoms caused by lactose intolerance and diarrhea, reduce the growth of abnormal cells that precede tumor and achieve the maximum bone mass during childhood and adolescence, thus preventing the osteoporosis.
Parallel keywords (Croatian)jogurt mlijeko bioaktivne tvari zdravlje zdrava prehrana
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:221419
CommitterValentina Bezek