Utjecaj sorte i područja uzgoja na parametre kvalitete i senzorska svojstva svježih sokova višnje i višnje Maraske

master's thesis

• Title (english): Influence of cultivar and geographical region on quality parameters and sensory properties of fresh juice from sour cherry and Marasca sour cherry
• Author: Ana Studen
• 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: 2014-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je odrediti parametre kvalitete (topljivu suhu tvar, pH vrijednost i ukupnu kiselost) i boje, udio ukupnih antocijana te senzorska svojstva svježih sokova višnje. Za potrebe istraživanja korišteno je 7 ekotipova višnji s uzgojnih područja u okolici Zadra i Osijeka, a to su: Brač, Maraska, 18, Osječka, Rexelle, Haimann i Kelleris. Sokovi su proizvedeni u sokovniku iz odmrznutih i ručno otkoštičenih višnji. Iz dobivenih rezultata može se vidjeti da sokovi višnji uzgojenih na zadarskom području sadržavaju veću topljivu suhu tvar i ukupnu kiselost a nižu pH vrijednost. Također, udio ukupnih antocijana određenih pH diferencijalnom metodom veći je kod sokova višnji uzgojenih na zadarskom području. Sokovi višnji uzgojenih na zadarskom području dobili su najviše senzorske ocjene za homogenost, viskoznost, obojenost i miris na višnju. Analizom varijance utvrđen je značajan utjecaj sorte i/ili područja uzgoja na suhu tvar i pH vrijednost te određena senzorska svojstva (miris po višnji, intenzitet boje, slatkoću, okus na višnju, harmoničnost, punoću, viskoznost i homogenost).

Abstract (english)

The aim of this thesis was to determine quality parameters (soluble dry matter, pH value and total acidity) and color parameters, total anthocyanin content and sensory properties of fresh sour cherry juices. 7 following ecotypes from the Zadar and Osijek region were usedμ Brač, Maraska, 18, Osječka, Rexelle, Haimann and Kelleris. Juices were processed in juice extractor from defrosed and manually pitted cherries. The results showed that sour cherry juices from Zadar area had higher soluble dry matter and total acidity, but lower pH value. Also, content of total anthocyanins determined by pH differential method showed higer values in sour cherry juices from Zadar region. Juices from Zadar region scores the highest sensory evaluation for homogeneity, viscosity, coloration and cherry odour. ANOVA showed significant influence of cultivar and/or geographical region on the dry matter and pH values, and some sensory characteristics (sour odour, color intensity, swetness, cherry flavour, harmony, volume, viscosity and homogeneity).

• Keywords: višnja; višnja Maraska; svježi sokovi; ukupni antocijani; senzorska svojstva
• Keywords (english): sour cherry; Marasca sour cherry; fresh juices; total anthocyanins; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:252219
• 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 09:31:46