20.500.12556/DKUM-90208 Razvoj in stabilizacija novega napitka iz liofiliziranega vodnega kefirja Development and stabilization of a new beverage from lyophilized water kefir Diplomsko delo opisuje študijo razvoja novega napitka iz liofiliziranega vodnega kefirja. Glavni cilj naše raziskave je bil preveriti možnosti nastanka nove fermentirane pijače iz liofiliziranega vodnega kefirja, in sicer s podobnim okusom, kot ga ima vodni kefir. Preučevali smo sestavo in stabilnost nastalega napitka ter vpliv umetno dodanega ogljikovega dioksida ter temperature na njegovo stabilnost. Želeli smo določiti optimalno masno koncentracijo liofiliziranega vodnega kefirja, s katerim bi pridobili želen napitek. Kakovost novega napitka smo testirali z merjenem vrednosti pH ter koncentracije ogljikovega dioksida, sladkorjev in etanola. Za spremljanje izbranih bioprocesnih parametrov smo uporabili tekočinsko kromatografijo visoke ločljivosti, iono selektivno elektrodo in pH meter. Ugotovili smo, da ima temperatura pomemben vpliv na stabilnost napitka. Pijača ni bila stabilna pri sobni temperaturi, saj so stekleničke z vzorci nabreknile. Ugotovili smo, da je napitek, ki je najbolj podoben vodnemu kefirju, mogoče pripraviti z masno koncentracijo 14,2 g liofiliziranega vodnega kefirja na 100 mL vode. Napitek se lahko v hladilniku shranjuje do dva tedna preden izgubi svojo stabilnost This paper presents a study of the development of a new beverage from freeze-dried water kefir. The main goal of our study was to determine whether we can create a new fermented beverage from freeze-dried water kefir that will taste similar to water kefir. We studied the stability of the resulting beverage and the effect of artificially added carbon dioxide and temperature on its stability. We wanted to determine the optimal mass concentration of lyophilized water kefir to obtain a beverage that is most similar to the original water kefir. The quality of the new beverage was tested by measuring the pH value and the concentration of carbon dioxide, sugars and ethanol. High-resolution liquid chromatography, ion selective electrode and pH meter were used to monitor selected bioprocess parameters. The results show that temperature has a significant impact on the stability of the drink. The drink was not stable at room temperature, as the sample bottles swelled. We found that the drink that is most similar to water kefir can be prepared with a mass concentration of 14,2 g of freeze-dried water kefir per 100 mL of water. The drink can be stored in the refrigerator for up to two weeks before it loses its stability. vodni kefir liofilizacija fermentacija sladkorji ogljikov dioksid water kefir lyophilization fermentation sugars carbon dioxide true true false [B. Knap] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2024-08-26 13:13:04 2024-09-16 14:10:35 2024-11-13 14:35:59 0000-00-00 00:00:00 2024 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.146.21(043.2) 214656259 UN_Knap_Blazka_2024.pdf UN_Knap_Blazka_2024.pdf 1 9F82C6108443CD374FE63F131AE9BF3F 3238a77e0bf51422a6c70378d08a15ee1242b655d9157106b41cc631250db3fd 9a7778b5-7102-11ef-93e7-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=185039 Fakulteta za kemijo in kemijsko tehnologijo 0 0 0