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Rastlinski napitki kot nadomestki mleka
ID Omladič, Lucija (Author), ID Cigić, Blaž (Mentor) More about this mentor... This link opens in a new window

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Abstract
Kravje mleko je že dolgo del vsakodnevne človeške prehrane, saj je odličen vir beljakovin, maščob, ogljikovih hidratov, vitaminov in mineralov. Vse več ljudi pa uživa rastlinske nadomestke mleka zaradi laktozne intolerance, načina prehranjevanja ali okoljevarstvenih razlogov. Pri izbiri napitka so pomembni izgled, aroma in okus, ki naj bi bili čim bolj podobni kravjemu mleku. Glede na izvorne surovine rastlinskih napitkov imajo ti pozitiven vpliv na zdravje zaradi prisotnosti fenolnih spojin in nenasičenih maščobnih kislin. Pomanjkljivost rastlinskih nadomestkov mleka je pogostokrat slabša biorazpoložljivost določenih mineralov. Za izboljšanje kakovosti rastlinskih nadomestkov se v proizvodnji uporabljajo nove procesne metode, ki temeljijo na uporabi ultrazvoka, visokega tlaka, pulzirajočega električnega polja ali ohmskega segrevanja. Uporabljajo se za inaktivacijo mikroorganizmov in encimov ter za izboljšanje fizikalne stabilnosti izdelkov. Z novimi metodami so prišli do izboljšanih rastlinskih napitkov, ki se vedno bolj približujejo karakteristikam mleka. Še vedno pa obstajajo potrebe po izboljšavah tehnološke, prehranske in senzorične kakovosti na področju razvoja rastlinskih napitkov, ki se uporabljajo kot nadomestki mleka. Pri razvoju je potrebno upoštevati zahteve kupcev, ki želijo kakovosten, privlačen in cenovno dostopen izdelek.

Language:Slovenian
Keywords:rastlinski napitki, nadomestki mleka, vpliv na zdravje, procesne metode, biorazpoložljivost, bioaktivne komponente
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[L. Omladič]
Year:2021
PID:20.500.12556/RUL-129864 This link opens in a new window
UDC:641.1:613.3:633
COBISS.SI-ID:75493635 This link opens in a new window
Publication date in RUL:09.09.2021
Views:1254
Downloads:117
Metadata:XML DC-XML DC-RDF
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Secondary language

Language:English
Title:Plant-based milk substitutes
Abstract:
Cow's milk has long been a part of the everyday human diet as an excellent source of protein, fat, carbohydrates, vitamins, and minerals. However, a growing number of people consume plant-based milk substitutes due to lactose intolerance, lifestyle choices, and environmental reasons. Decision-making comes down to the characteristics like visual appearance, aroma, and taste that emulates cow's milk. Plant-based milk substitutes can have positive health effects since they include phenolic compounds and unsaturated fatty acids found in the source ingredients. The disadvantage is often the lower bioavailability of certain minerals. The quality increase is achievable by new processing methods like ultrasound, high pressure, pulsing electric fields, or ohmic heating. These methods not only inactivate microorganisms and enzymes but also increase the physical stability of products. Changes in them are closing the gap between the characteristics of cow's milk and plant-based milk substitutes. There are still advancement needs in the technological, nutritional, and sensory qualities of these milk substitutes. Consumer needs like quality, attractiveness, and cost are of high importance.

Keywords:plant-based milk, health effects, process methods, bioavailability, bioactive components

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