Utjecaj recepture na senzorske značajke nektara od šljive

undergraduate thesis

• Title (english): Effect of various recipes on sensory characteristics of plum nectar
• Author: Sanela Kićanović
• Mentor: Mirjana Hruškar (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); Zagreb
• Defense date and country: 2010-12-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Senzorska analiza je znanstvena disciplina pomoću koje se procjenjuju svojstva prehrambenog proizvoda koja dolaze u doticaj s našim osjetilima i za svako svojstvo utvrđuje pojmove koji ga identificiraju i kvantificiraju. Danas, prema važećim pravilnicima o kakvoći ili o temeljnim zahtjevima za većinu prehrambenih proizvoda na hrvatskom tržištu traže se „svojstvena senzorska svojstva“ pojedinih proizvoda. U svrhu tog ispitivanja najviše se primjenjuju deskriptivna (opisna) analiza, stoga je u ovom istraživanju primijenjena za ocjenu nektara od šljive, različitog udjela voća, uz dodatak saharoze ili fruktoze te limunske ili jabučne kiseline. Na temelju dobivenih rezultata, nektar sa udjelom voća od 60 %, korigiran saharozom i limunskom kiselinom se pokazao kao najbolji te je bio najvišeg sveukupnog dojma pitkosti i harmoničnosti okusa. Najlošije prihvaćeni nektari su bili udjela voća od 30 % te korigirani fruktozom i jabučnom kiselinom.

Abstract (english)

Sensory analysis is scientific method used to evaluate food product characteristics that are detecteble by our senses, and to define terms to identify and qualify them. Present day quality or basic demands regulations are defining sensory characteristics for each product. The best method to get trhis results is Quantitive descryptive analysis (QDA). The same method is used here, to evaluate plum nectar with various content of fruit , with or without sucrose or fructose, and citric or apple acid. Results have shown that the best nectar is the one with 60 % fruit content, aded sucrose and citric acid. It was the most drinkble and it tasted the best. The least accepted nectars were those that had fruit content of 30 % and added fructose and applle acid.

• Keywords: senzorska analiza; deskriptivna (opisna) analiza; nektar od šljiva
• Keywords (english): sensory analysis; descriptive sensory analysis; plum nectar
• Language: croatian
• URN:NBN: urn:nbn:hr:159:092979
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-07 10:25:43