Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine

undergraduate thesis

• Title (english): Physico-chemical properties and sensory atributes of yogurt with candied tangerine peels
• Author: Nena Peričić
• 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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kora mandarine nutritivno je bogat dio ploda. U prehrambenoj industriji se malo iskorištava kao prehrambeni proizvod. Bogata je fenolima, karotenoidima, vitaminima, mineralnim tvarima i ostalim sastojcima važnim za ljudski organizam. Cilj istraživanja je bio jogurt obogatiti kandiranom korom mandarine kako bi dobili nutritivno bogatiji proizvod od početnog. U jogurte različitog postotka mliječne masti (3,2%, 1,65%, 0,1%) dodana je određena odvaga kandirane kore (15g, 20g, 25g) i šećera (0g, 2g, 4g). Prema prethodno napravljenom dizajnu eksperimenta pripremljeno je dvadeset uzoraka te je na uzorcima provedena fizikalno-kemijska i senzorska analiza. Cilj senzorske analize je bio ispitati koja receptura daje senzorski najprihvatljiviji proizvod. Rezultati senzorske analize pokazali su da je uzorak jogurta s najmanjim postotkom mliječne masti, bez dodatka šećera i s 20g kandirane kore najprihvatljiviji proizvod.

Abstract (english)

Tangerine peel is a nutritionally rich part of the fruit, but food industry in Croatia does not use it at all. The peel is rich in phenols, carotenoids, vitamins, minerals and other ingredients important for the human body. The objective of this research was to enrich plain yogurt with candied tangerine peel in order to get a nutritionally richer product from the initial. In yogurt samples with different milk fat (3.2%, 1.65%, 0.1%) was added a certain amount of candied peel (15g, 20g, 25g) and sugar (0g, 2g, 4g). According to experimental design twenty samples were prepared. Sensory analysis was conducted on twenty such samples. The goal of sensory analysis was to determine which recipe gives the most desirable product according to sensory evaluation. The results of sensory analysis concluded that the best accepted product is yogurt with the smallest percentage of milk fat, 20g of candied peel and no added sugar.

• Keywords: mandarina; kandirana kora; jogurt; senzorska analiza
• Keywords (english): tangerine; candied peel; yogurt; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:989176
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 07:42:06