GLASILO FUTURE, Vol. 7 No. 1, 2024.
Stručni rad
https://doi.org/10.32779/gf.7.1.4
Barley malt-based functional beverage
Nikola Marić
; Završeni student diplomskog studija Prehrambena tehnologija, Kemijsko-tehnološki fakultet u Splitu
Sanja Radman
; eučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska
Danijela Skroza
; eučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska
Roberta Frleta Matas
; Centar izvrsnosti za znanost i tehnologiju – Integracija mediteranske regije (STIM), Prirodoslovno-matematički fakultet, Sveučilište u Splitu, Split, Hrvatska
Ivana Generalić Mekinić
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Hrvatska.
Sažetak
Functional beverages are one of the most common categories of functional foods, and cereal-based drinks stand out among them. The properties of the final product are influenced by various parameters, such as the composition and characteristics of the raw materials and other ingredients added during production, as well as the processing method applied. This paper describes the process of producing a functional beverage from barley malt and the changes that occur during certain stages (in the wort production phase and during fermentation). Finally, we have described the production process and the analysis results obtained during the preliminary studies on the processing and analysis of the functional barley malt-based beverage in our laboratory.
Ključne riječi
functional food, functional beverage, barley, malt, lactic acid bacteria, fermentation.
Hrčak ID:
322506
URI
Datum izdavanja:
31.5.2024.
Posjeta: 66 *