Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje

undergraduate thesis

• Title (english): Sensory evaluation of fruit-based 3D printed products
• Author: Katarina Bavrka
• Mentor: Danijela Bursać Kovačević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2023-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživanje je provedeno sa svrhom određivanja utjecaja dodatka različitih zaslađivača na senzorska svojstva trodimenzionalno (3D) ispisanih proizvoda na bazi jagode (Fragaria ananassa × Duch) i maginje (Arbutus unedo L.) s ciljem razvoja inovativnih funkcionalnih te potrošačima prihvatljivih proizvoda. Korišteno je 8 zaslađivača (saharoza, fruktoza, ksilitol, eritritol, javorov sirup, sirup od datulje, agavin sirup te stevija i eritrit) u dvije različite koncentracije, te je za usporedbu pripremljen i kontrolni uzorak bez zaslađivača. Metodom kvantitativne deskriptivne analize senzorsku procjenu proveo je senzorski panel ocijenivši ukupno 12 senzorskih deskriptora koji su se odnosili na svojstva boje, mirisa, arome, okusa i izgleda. Svi rezultati su objedinjeni i prikazani grafički te statistički obrađeni metodom analize glavnih komponenata. Zaključeno je da više koncentracije zaslađivača imaju veći pozitivan utjecaj na poželjna senzorska svojstva 3D ispisanih proizvoda što se osobito odnosi na uzorke s dodatkom javorovog sirupa, agavinog sirupa, saharoze i fruktoze.

Abstract (english)

The research was conducted with the aim to evaluate influence of different sweeteners on the sensory properties of three-dimensional printed (3DP) products based on strawberry (Fragaria ananassa × Duch) and strawberry tree fruit (Arbutus unedo L.) to develop innovative functional products attractive to consumers. Eight sweeteners (sucrose, fructose, xylitol, erythritol, stevia, erythritol, syrups of maple, date and agave) were used at two different concentrations, with control sample without sweeteners for comparison. Using the method of quantitative descriptive analysis, sensory evaluation was performed by panel that evaluated total of 12 sensory descriptors on the attributes of color, odor, aroma, taste, and appearance. All results were presented graphically and statistically using the principal component analysis. Higher concentrations of sweeteners were found to have a greater positive impact on the desirable sensory properties of 3DP products, which was particularly true for samples with the addition of maple syrup, agave syrup, sucrose, and fructose.

• Keywords: 3D ispis; senzorska procjena; zaslađivači; personalizirana prehrana; funkcionalna hrana
• Keywords (english): 3D printing; sensory evaluation; sweeteners; personalized food; functional food
• Language: croatian
• URN:NBN: urn:nbn:hr:159:108996
• 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: Open access
• Created on: 2024-04-30 08:29:22