Advanced

Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?

Pegert, Mats LU ; Åxman, Kornelius LU and Nielsen, Jim LU (2017) YTHL01 20171
Food Technology and Nutrition (M.Sc.)
Abstract (Swedish)
Vid kallpressning av oljerika rapsfrön för att utvinna rapsolja blir det en pressrest kallad rapsfrökaka. Denna rapskaka har en hög proteinhalt och en aminosyrasammansättning bättre än flertalet andra vegetabilier. Förhoppningen är att detta kan utnyttjas i framtida livsmedelstillverkning.
Raps innehåller en hög halt antinutrienter i form av glukosinolater, fenolföreningar och fytinsyra som efter pressning ansamlas i rapskakan. Flertalet av dessa ämnen bidrar till en bitter smak, mörk färg och ger massan dess antinutritionella egenskaper.

Från rapsfrökakan produceras en rapsmassa tänkt att bli ett skyrliknande livsmedel. Rapsmassan värmebehandlades i syfte att avdöda eventuella patogener. För att eliminera bitter smak och få produkten... (More)
Vid kallpressning av oljerika rapsfrön för att utvinna rapsolja blir det en pressrest kallad rapsfrökaka. Denna rapskaka har en hög proteinhalt och en aminosyrasammansättning bättre än flertalet andra vegetabilier. Förhoppningen är att detta kan utnyttjas i framtida livsmedelstillverkning.
Raps innehåller en hög halt antinutrienter i form av glukosinolater, fenolföreningar och fytinsyra som efter pressning ansamlas i rapskakan. Flertalet av dessa ämnen bidrar till en bitter smak, mörk färg och ger massan dess antinutritionella egenskaper.

Från rapsfrökakan produceras en rapsmassa tänkt att bli ett skyrliknande livsmedel. Rapsmassan värmebehandlades i syfte att avdöda eventuella patogener. För att eliminera bitter smak och få produkten mer nutritionell så fermenteras rapsmassan med mjölksyrabakterier med hög enzymaktivitet. Tre olika stammar av Lactobacillus plantarum användes i kombination med standard yoghurtkultur.
Resultatet av fermenteringen blev lyckad vid rätt värmebehandling.
Under arbetets gång analyserades pH, proteinhalt, vattenhalt, viskositet, mikrobiologisk aktivitet samt smak vid sensoriska analyser. (Less)
Abstract
When coldpressing rapeseeds in extraction of rapeseed oil, there becomes a pomace called rapeseed press rest. This rapeseed press rest has high protein content and an amino acid composition better than most other vegetables. Hopefully, rapeseed press rest can be used in future food production.
Rapeseed contains a high level of antinutrients in the form of glucosinolates, phenolic compounds and phytic accumulate in the rapeseed after pressing. Several of these substances contribute to a bitter taste, dark color and give the rapeseed press rest its antinutritional properties.
From the rapeseed press rest, a rapeseed mass alike “Skyr”(a thick Icelandic yogurt) is produced. The rapeseed mass was heat treated for the purpose of killing... (More)
When coldpressing rapeseeds in extraction of rapeseed oil, there becomes a pomace called rapeseed press rest. This rapeseed press rest has high protein content and an amino acid composition better than most other vegetables. Hopefully, rapeseed press rest can be used in future food production.
Rapeseed contains a high level of antinutrients in the form of glucosinolates, phenolic compounds and phytic accumulate in the rapeseed after pressing. Several of these substances contribute to a bitter taste, dark color and give the rapeseed press rest its antinutritional properties.
From the rapeseed press rest, a rapeseed mass alike “Skyr”(a thick Icelandic yogurt) is produced. The rapeseed mass was heat treated for the purpose of killing pathogens. To eliminate bitter taste and make the product more nutritional, the rapeseed mass was fermented with lactic acid bacteria with a high enzyme activity. Three different strains of Lactobacillus plantarum were used in combination with standard yogurt culture.
The result of fermentation was successful with the correct heat treatment.
Analysis made during the course were pH, protein content, water content, viscosity, microbiological activity and taste in sensory analysis. (Less)
Please use this url to cite or link to this publication:
author
Pegert, Mats LU ; Åxman, Kornelius LU and Nielsen, Jim LU
supervisor
organization
alternative title
How does fermentation with lactic acid bacteria affect rapeseed mass?
course
YTHL01 20171
year
type
M1 - University Diploma
subject
keywords
värmebehandling, Raps, fermentering, mjölksyrabakterier, livsmedelsteknik
language
Swedish
id
8917681
date added to LUP
2017-07-04 07:36:51
date last changed
2017-07-04 07:36:51
@misc{8917681,
  abstract     = {When coldpressing rapeseeds in extraction of rapeseed oil, there becomes a pomace called rapeseed press rest. This rapeseed press rest has high protein content and an amino acid composition better than most other vegetables. Hopefully, rapeseed press rest can be used in future food production. 
Rapeseed contains a high level of antinutrients in the form of glucosinolates, phenolic compounds and phytic accumulate in the rapeseed after pressing. Several of these substances contribute to a bitter taste, dark color and give the rapeseed press rest its antinutritional properties. 
From the rapeseed press rest, a rapeseed mass alike “Skyr”(a thick Icelandic yogurt) is produced. The rapeseed mass was heat treated for the purpose of killing pathogens. To eliminate bitter taste and make the product more nutritional, the rapeseed mass was fermented with lactic acid bacteria with a high enzyme activity. Three different strains of Lactobacillus plantarum were used in combination with standard yogurt culture.
The result of fermentation was successful with the correct heat treatment.
Analysis made during the course were pH, protein content, water content, viscosity, microbiological activity and taste in sensory analysis.},
  author       = {Pegert, Mats and Åxman, Kornelius and Nielsen, Jim},
  keyword      = {värmebehandling,Raps,fermentering,mjölksyrabakterier,livsmedelsteknik},
  language     = {swe},
  note         = {Student Paper},
  title        = {Hur påverkas rapsmassa av fermentering med mjölksyrabakterier?},
  year         = {2017},
}