Korelacija fizikalno-kemijskih parametara i senzorske procjene uzoraka meda

master's thesis

• Title (english): Correlation of physico-chemical parameters and sensory evaluation of honey samples
• Author: Tomislav Vacek
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2005-10-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kvaliteta meda bitno doprinosi njegovu značaju u prehrani. Pri utvrđivanju kvalitete meda važno je odrediti fizikalno-kemijska i senzorska svojstva meda. Ona ovise o brojnim faktorima, kao što su botaničko i geografsko porijeklo, klimatski uvjeti, način proizvodnje, te uvjeti i dužina skladištenja. U ovom radu ispitivani su fizikalno-kemijski parametri i senzorska procjena 103 uzorka različitih vrsta meda. Određivani su sljedeći parametri: električna provodnost, maseni udjel vode, maseni udjel reducirajućih šećera i saharoze, kiselost, aktivnost dijastaze i invertaze, maseni udjel hidroksime¬til-furfu¬rala (HMF), specifični kut rotacije.

Abstract (english)

Honey quality considerably contributes its importance in human nutrition. In evaluation of honey quality it is important to determinate physicochemical and sensory properties of honey. They depend on numerous factors, such as botanical and geographical origin, climate, processing conditions and conditions and time of storage. The physico-chemical parameters and sensory evaluation of 103 samples of different types of honey was carried out in this study. The following physico-chemical parameters were tested: electrical conductivity, mass content of water, mass content of reducing sugars and sucrose, acidity, diastase and invertase activity, mass content of HMF (hydroxymethylfurfural), specific rotation angle.

• Keywords: fizikalno-kemijski parametri; korelacija; med; senzorska procjena
• Keywords (english): physico-chemical parameters; correlation; honey; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:323369
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-11 11:41:02