Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke

master's thesis

• Title (english): Sensoric profile and chemical analysis of sweet and acid whey
• Author: Andrea Plečko
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2010-10-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Iako je sirutka nutritivno visokovrijedna namirnica, još je uvijek nedovoljno iskorištena u prehrani ljudi. Cilj ovog rada je bio odrediti senzorske karakteristike slatke i kisele sirutke te koji su to parametri mirisa i okusa koji određuju senzorski profil sirutke. Provedena je analiza kemijskog sastava na uzorcima slatke i kisele sirutke, kao i senzorska procjena mirisa i okusa metodom kvantitativne deskriptivne analize (QDA) od strane panel grupe. Pojava pojedinog mirisa ili okusa sirutke dovedena je u vezu s određenim parametrom kemijskog sastava. Opažene su male međusobne razlike između uzoraka kisele sirutke, za razliku od uzoraka slatke gdje su međusobne razlike značajne. Prema analizi punoće okusa, zaključeno je da je slatka sirutka punijeg okusa od kisele.

Abstract (english)

Although whey is nutritive valuable product, it is still poorly used in human diet. The aim of this study was to determine sensory properties of sweet and acid whey and also to establish the flavour and taste parameters which contribute the most to specific sensoric profile of whey. Chemical analysis was made on sweet and acid whey samples. Sensory properties of sweet and acid whey were evaluated by the QDA method from the panel. The appearance of several flavour and taste parameters was associated with certain chemical compound of whey. There were slight differences among acid whey samples, unlike the sweet whey samples among which the significant differences were perceived. Considering the fullness of taste, it was concluded that sweet whey had greater fullness of taste than acid whey.

• Keywords: slatka sirutka; kisela sirutka; kemijski sastav; senzorska analiza; senzorski analitičari
• Keywords (english): sweet whey; acid whey; chemical composition; sensory analysis; sensory analysts
• Language: croatian
• URN:NBN: urn:nbn:hr:159:605140
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 10:54:16