Profil teksture kuhanog mladog krumpira

master's thesis

• Title (english): Texture profile of cooked potato
• Author: Viktorija Gulam
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); Zagreb
• Defense date and country: 2004-12-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Upravo zbog tisuća godina postojanja krumpira, jer se toliko dugo spominje i dokazanih spoznaja o dobrim svojstvima krumpira, te zbog stalnih pristizanja novih informacija o njegovoj kvaliteti, ovaj rad bit će usmjeren prema samom zadovoljstvu potrošača konzumenata krumpira. Danas je poznato da ljudi uvelike jedu hranu koja im ponajviše odgovara okusom, izgledom, a počeli su i obraćati pozornost prema zdravlju. Iako se rad neće doticati nikakvih zdravstvenih stajališta, pokušat će se utvrditi koji način termičke obrade daje najbolja senzorska svojstva. Također će se pokušati utvrditi iz kojeg se dijela Hrvatske, točnije Dalmacije, može nakon uzgoja, berbe te pripreme, pojesti senzorski najbolji krumpir, odnosno iz kojeg dijela Dalmacije krumpir ima najbolja senzorska svojstva nakon određene termičke obrade.

Abstract (english)

Since potato has existed for thousand years, and its characteristics are well known, this work will concentrate on consumers pleasure. Today, it is accepted that people for the most part consume food that is most suitable to them by taste and appearance, and occasionally consider health as choice. However, this paper will not focus on health related issues. Rather, the research will determine the most favourable method of preparation that provides superior sensory characteristics of the potato, according to surveys. The research paper will also establish from which part of the Dalmatian region in Croatia can growth and harvest produce the best potato to eat. In other words from which part of Dalmatia the potato has best sensory characteristics after the preparation.

• Keywords: krumpir; senzorska svojstva; metoda profila teksture; metoda nizanja po preferenciji
• Keywords (english): potato; sensory characteristics; texture profile method; multisample ranking test
• Language: croatian
• URN:NBN: urn:nbn:hr:159:024368
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-12 10:39:44