20.500.12556/RUL-155894 Tehnologija izdelave liofilizirane ovčje albuminske skute ter njena uporabnost v prehrani športnikov in gastronomiji Production technology of freeze-dried sheep ricotta and its applications in sports nutrition and gastronomy Magistrska naloga obravnava inovativen pristop k podaljšanju roka uporabnosti ovčje albuminske skute (OAS) z liofilizacijo, s ciljem povečanja njene uporabnosti v športni prehrani in visoki gastronomiji. Raziskava podrobno obravnava proizvodni proces izdelave OAS, postopek njene liofilizacije, ocenjuje dodano vrednost končnega izdelka - liofilizirane ovčje albuminske skute (LOAS). Ugotavlja se potencialne možnosti uporabe LOAS in o tem zbira mnenja strokovnjakov s področij klinične športne prehrane in visoke gastronomije. Glavni rezultati kažejo na učinkovitost liofilizacije pri podaljšanju obstojnosti in s tem razširitvi možnosti uporabe OAS. Strokovnjaki prepoznavajo potencial LOAS tako v športni prehrani kot v visoki gastronomiji, cenijo njene zdravstvene prednosti, priročnost, široke možnosti vključevanja v različne jedi in edinstvenost. LOAS predstavlja hranljivo, priročno alternativo visoko predelanim beljakovinskim dodatkom, medtem ko je njena izdelava v skladu s trajnostnimi kmetijskimi praksami in prispeva h krožnemu gospodarstvu. Kljub potrditvi uporabnega potenciala LOAS s strani prehranskih in gastronomskih strokovnjakov raziskava nakazuje na potrebo po nadaljnjem razvoju izdelka. LOAS predstavlja obetaven izdelek predvsem za butično proizvodnjo izdelkov z dodano vrednostjo. The master thesis explores an innovative approach to extend the shelf life of sheep ricotta through freeze-drying, aiming to enhance its utility in sports nutrition and high gastronomy. The study thoroughly documents the production process of sheep ricotta, its freeze-drying process, evaluates the added value of the final product - freeze-dried sheep ricotta. It identifies potential applications of freeze-dried sheep ricotta, and gathers opinions of experts from the fields of clinical sports nutrition and high gastronomy about it. Main findings indicate the effectiveness of freeze-drying in extending shelf life and consequently expanding the use of sheep ricotta. Experts recognize freeze-dried sheep ricotta's potential in sports nutrition and high gastronomy, valuing its health benefits, convenience, broad possibilities for inclusion in various dishes, and uniqueness. LOAS serve as a nutritious, convenient alternative to highly processed protein supplements, while its production aligns with sustainable agricultural practices and contributes to a circular economy. Despite confirmation of freeze-dried sheep ricotta's potential by nutrition and culinary experts, the study suggests the need for further product development. LOAS presents a promising product, especially for boutique production of value-added products. ovčja albuminska skuta liofilizacija inovativna živila športna prehrana gastronomija sheep ricotta freeze-drying innovative food sports nutrition gastronomy true false false [M. Štangar] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2024-04-24 07:15:07 2024-04-24 07:15:37 2024-04-25 04:14:02 0000-00-00 00:00:00 2024 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.352:641.1:613.2 236478 193727491 39447.pdf 39447.pdf 1 B6BAED604D6EFA6F1BA32A210D39CE68 549083172818741b7bf2bb57ec889a4ed01ce90ca389aa7d613360468edef50d ba633955-01f9-11ef-a15b-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=183027 Biotehniška fakulteta 0 0 0