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Priprava poskusa fermentacije boze - pijače z Bližnjega Vzhoda : diplomsko delo
Uršnik, Ines (Author), Kreft, Marko (Mentor) More about this mentor... This link opens in a new window

URLURL - Presentation file, Visit http://pefprints.pef.uni-lj.si/id/eprint/3020 New window

Abstract
Boza je gosta, fermentirana pijača, znana predvsem na bližnjem vzhodu. V našem okolju ni poznana in je v trgovinah ne najdemo. Zaradi svoje dolge zgodovine in pozitivnih učinkov na telo, se z njo ukvarjajo tudi znanstveniki. Ugotovili so, da je v bozi večje število mlečnokislinskih bakterij in več vrst kvasovk. Prav zaradi svoje bogate mikrobne sestave uravnava črevesno mikrobioto in s tem pomaga telesu uravnavati krvni tlak, spodbuja laktacijo pri doječih materah in pomaga uravnavati prebavo. Ker temelji na rastlinskih sestavinah, je pijača primerna tudi za vegetarijance in vegane. Zaradi njene dolge zgodovine, pozitivnih učinkih na telo, predvsem pa zaradi procesa fermentacije, bi lahko to pijačo uporabili tudi v šolskem laboratoriju. Izvedena je bila anketa, ki je pokazala, da bi učenci pri pouku raje izvedli poskus fermentacije boze, kot poskus kisanja mleka. V ta namen smo razvili poskus fermentacije boze za osnovno šolo, s pomočjo katerega učenci bolje spoznajo princip mlečnokislinskega vrenja, zgodovino boze, njen vpliv na zdravje in pripravo same pijače. Merili smo pH pripravljene mešanice z različnimi osnovami in ugotavljali, kdaj je sprememba pH največja. Izpopolnili smo recepte z namenom, da imajo na koncu vse mešanice primerljivo viskoznost. S pomočjo ankete smo preverili, kakšna je stopnja zanimanja za izvedbo poskusa. Zanimiv je podatek, da bi učence bistveno bolj zanimala priprava pijače boza, kot kisanje mleka, čeprav bi se lahko odločili za izvedbo obeh. Na koncu diplomske naloge je učna priprava za izvedbo poskusa fermentacije boze in delovni list za učenca.

Language:Slovenian
Keywords:mlečnokislinske bakterije
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:PEF - Faculty of Education
Year:2015
Publisher:[I. Uršnik]
Number of pages:IV f., 26 str.
UDC:54:637.136.5(043.2)
COBISS.SI-ID:10694985 Link is opened in a new window
Views:558
Downloads:97
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Secondary language

Language:English
Title:Design of a fermentation experiment of boza- a traditional drink from orient
Abstract:
Boza is a thick, fermented beverage, known mainly in the Middle East. In our environment it is unknown and is not found in stores. Because of its long history and positive effects on the body is an object of scientific research. It was found that boza contains a large number of lactic acid bacteria, and several types of yeasts. Due to its rich microbe composition, it helps the body to regulate blood pressure, stimulates lactation in nursing mothers, and helps to regulate digestion. Since it is based entirely on herbal ingredients, the drink is also suitable for vegetarians and vegans. Because of its long history, the positive effects on the body, but mostly because of the fermentation process, this drink could be used in the school laboratory. The performed survey revealed, that students would rather performe an experiment of boza fermentation than milk fermentation. To this end, we have developed a fermentation experiment boze in primary school through which students learn more about the principle of lactic acid fermentation, history of boza, its impact on health and how to prepare boza. We have measured the pH of the prepared mixture with different flours and starch and observed the pH change. Also, we have perfected the recipes in order to have a comparable viscosity at the end. Through the survey we checked, what the rate of interest to carry out the experiment. The interesting thing is that the students are much more interested in the preparation of boza compared to soured milk. At the end of the thesis is a tutorial for the experiment of fermentation of boza and worksheet for the students.

Keywords:fermentation

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