Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)

master's thesis

• Title (english): Colour and quality parameters and sensory properties of fresh sour cherry juices (and sour cherry Marasca)
• Author: Valentina Lovreško
• Mentor: Branka Levaj (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: 2014-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti parametre kvalitete (topljiva suha tvar, pH vrijednost i ukupna kiselost) i boje, udjele ukupnih antocijana, te senzorska svojstva svježih sokova višnje. Sokovi su proizvedeniu sokovniku, a za potrebe istraživanja upotrebljeno je 7 sorti/ekotipova višnji s uzgojnih područja u okolici Zadra i Osijeka, a to su: Brač, Maraska, 18, Osječka, Rexelle, Haimann i Kelleris. Iz dobivenih rezultata može se zaključiti da sokovi višnje sa zadarskog područja imaju veću topljivu suhu tvar, uglavnom višu pH vrijednost i ukupnu kiselost te tamniju boju, a i senzorski su bolje ocijenjena. Među sortama, ističe se Maraska, zatim Oblačinska koje se razlikuju od ostalih visokom topljivom suhom tvari i tamnijom bojom. Višnja Maraska ističe se i intenzitetom okusa na višnju te uglavnom višim udjelima ukupnih antocijana. Analizom varijance utvrđen je signifikantno značajan utjecaj sorte i/ili područja uzgoja samo na parametar topljive suhe tvari te neke parametre ocjenjivane senzorskom analizom.

Abstract (english)

The purpose of this study was to determine quality parameters (soluble dry matter, pH value, total acidity), colour parameters, total anthocyanin content and sensory properties of fresh sour cherry juices. Juices were processed in juice extractor and 7 following cultivars/ecotypes from geographical region of Zadar and Osijek were used for research: Brač, Maraska, 18, Osječka, Rexelle, Haimann and Kelleris.The results showed that sour cherry juices from Zadar area had significant higher soluble dry matter, in generally higher pH value and total acidity and darker color, and they were better evaluated by sensory analysis. Among cultivars, Marasca is distinct from others, followed by Oblačinska, by relatively higher total soluble dry matter and darker colour. Marsca is distinct from others also by intensity of cherry flavor and mainly higher total anthocyanin content. ANOVA showed significant influence of cultivar and/or geographical region only on the soluble dry matter and some parameters evaluated by senzory analysis.

• Keywords: višnja; višnja maraska; antocijani; parametri boje; senzorska analiza
• Keywords (english): sour cherry; sour cherry marasca; anthocyanins; colour parameters; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:817820
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 09:21:13