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Smaksatt proteinberikad havredryck: en vegetabilisk dryck fri från allergener
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
Kristianstad University, School of Education and Environment.
2013 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Flavored protein enriched oat drink : a vegetable drink free from allergens (English)
Abstract [sv]

Det kommer ständigt nya studier med olika hälsoråd angående kosten och fysiskaktivitet om hur vi ska undvika fetma, högt blodtryck samt hjärt- och kärlsjukdomar.Intresset av proteinets effekt på uppbyggnad av muskelmassa vid fysisk aktivitet harökat. Detta har medfört ett stort urval av olika drycker med proteintillskott påmarknaden, främst ur animaliskt ursprung.Syftet med detta examensarbete var att ta fram en vegetabilisk proteinberikadhavredryck som förväntas hjälpa kroppen vid återhämtning. Arbetet innebar att utvecklaett recept baserat på de Nordiska Näringsrekommendationer 2004 (NNR) med fokus påprotein, kolhydrater och fett. Delmålet var även att utesluta allergener. Dryckenbaserades på ett medelvärde från de fysiskt aktiva och äldre människors näringsbehov,detta för att bredda den tilltänkta dryckens målgrupp.Fyra smaksatta drycker framställdes med olika energiinnehåll utifrån två olikahavredrycker, en naturell och en kalciumberikad. För att utvärdera konsumenternasuppfattning av de olika dryckernas sammansättning utfördes ett konsumenttest.Resultatet av testet visade att det fanns en statistiskt signifikant skillnad kringkonsistens, smak och utseende. Flertalet respondenter var positiva till dryckernassensoriska egenskaper.

Abstract [en]

There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

Place, publisher, year, edition, pages
2013. , 28 p.
Keyword [en]
Oat Drink, protein, amino acids, energy needs, protein needs, vegetable beverage
Keyword [sv]
Havredryck, protein, aminosyror, energibehov, proteinbehov, vegetabilisk dryck
National Category
Social Sciences Interdisciplinary Food Engineering
Identifiers
URN: urn:nbn:se:hkr:diva-10753OAI: oai:DiVA.org:hkr-10753DiVA: diva2:635786
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2013-07-05 Created: 2013-07-05 Last updated: 2013-07-05Bibliographically approved

Open Access in DiVA

fulltext(1255 kB)520 downloads
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CiteExportLink to record
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Citation style
  • apa
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