prikaz prve stranice dokumenta Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade
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master's thesis
Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:263910
Horvat, Morena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology

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Horvat, M. (2011). Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, Morena. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, Morena. "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat, M. (2011). 'Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:263910

Horvat M. Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:263910

M. Horvat, "Utjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:263910

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Metadata
TitleUtjecaj dodatka probiotika Lactobacillus helveticus M92 na funkcionalna svojstva mliječne čokolade
Title (english)Effect of probiotic Lactobacillus helveticus M92 on the functional properties of milk chocolate
AuthorMorena Horvat
MentorJagoda Šušković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology)
Zagreb
Defense date and country2011-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je proizvesti mliječnu čokoladu s dodatkom probiotika Lactobacillus helveticus M92. Provedene analize pokazale su da probiotički soj L. helveticus M92 dobro preživljava u simuliranim uvjetima gastrointestinalnog trakta kada se nalazi u novom probiotičkom proizvodu. Dodatak probiotičkog soja L. helveticus M92 nije izazvao nikakve promjene ni kemijskih, niti senzorskih svojstava čokolade. Mliječna čokolada u kojoj je saharoza zamijenjena maltitolom i inulinom ima smanjenu energetsku vrijednost i dobar je izvor dijetalnih vlakana. Zbog dodatka probiotika L. helveticus M92 i zamjene saharoze sa maltitolom i inulinom u mliječnu čokoladu očekuje se pozitivni učinak na ljudsko zdravlje. Takvu mliječnu čokoladu ubrajamo u funkcionalne čokolade.
Abstract (english)
The aim of this study was to produce a milk chocolate with added probiotic Lactobacillus helveticus M92. The analysis showed that the probiotic strain L. helveticus M92 survives well in a simulated gastrointestinal tract when there is a new probiotic products. Addition of the probiotic strain L. helveticus M92 did not cause any changes in either chemical or sensory properties of chocolate. Milk chocolate, in which sucrose was replaced by maltitol and inulin has a reduced energy value and a good source of dietary fiber. Due to the addition of probiotic L. helveticus M92 and the replacement of sucrose with maltitol and inulin in milk chocolate, positive effect on human health, is expected. Because of that such milk chocolate is considered the functional chocolate.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:263910
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-31 10:48:43

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