Антиоксидативна активност ферментисаних млечних производа добијених помоћу комбухе / Antioxidant activity of fermented milk products obtained by means of kombucha
2013
Витас, Јасмина
In this PhD thesis, kombucha was cultivated on winter savory, peppermint, stinging nettle and wild thyme tea extracts, sweetened with 7% of sucrose. The kombucha beverages obtained on these extracts were used as inoculums for the fermentation of milk with 0.8; 1.6 and 2.8% milk fat, at temepratures of 37, 40 and 43 deg С.The investigation determined the antioxidant activity of different fermented milk products obtained by kombucha. The ability of free radicals (DPPH and hydroxyl) scavenging was established. The physicochemical characteristics of milk, inoculums and the obtained products were measured. The sensory analysis of the products was also performed. The content of fatty acids in milk and products was determined. The content of some of the product components with the antioxidant characteristics (vitamin C and polyunsaturated fatty acids) was measured. Optimization of process temperature, milk fat content, type of kombucha inoculum, and relevant product components enabled the determination of optimum conditions for the obtaining of kombucha fermented milk products with the best quality, when the antioxidant activity is considered.
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