Senzorska i teksturalna svojstva novo kreiranih funkcionalnih guma za žvakanje

undergraduate thesis

• Title (english): Sensory and textural properties of newly created functional chewing gum
• Author: Anja Bajalica
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uporaba guma za žvakanje u posljednje vrijeme je sve popularnija, a tržište im stalno raste. Cilj rada bio je dodatkom funkcionalnih sastojaka (kafein, teobromin, kava i čaj) proizvesti gume za žvakanje prihvatljivih senzorskih i teksturalnih svojstava. Postupak proizvodnje provodio se u mješaču guma za žvakanje. Provedeno je senzorsko ocjenjivanje, a na TA.HDPlus analizatoru određena je tekstura guma za žvakanje. U gumama za žvakanje s kafeinom i teobrominom analitički se određivao udjel kafeina i teobromina. Na temelju rezultata instrumentalnog mjerenja teksture i senzorskog ocjenjivanja, gume za žvakanje koje u sastavu sadrže aromu acerole ocjenjene su najprihvatljivijima, dok su gume za žvakanje koje u sastavu sadrže čaj i kavu neprihvatljivo ocjenjene zbog zrnate teksture i izrazite gorčine.

Abstract (english)

The use of chewing gum lately has been very popular, and their market is constantly growing. The aim of this study was with addition of functional ingredients (caffeine, theobromine, coffee and tea) produce chewing gum acceptable sensory and textural properties. The manufacturing process was implemented in the mixer of chewing gum. Sensory evaluation was conducted, and the texture of chewing gum was determined by TA.HDPlus analyzer. The caffeine and theobromine were analytically determined in the chewing gum which contains caffeine and theobromine. Based on the results of instrumental texture measurements and sensory evaluation, chewing gum which contains flavour acerola rated as most acceptable, while the chewing gum which contains tea and coffee rated unacceptable because of their grainy textures and distinct bitterness.

• Keywords: Gume za žvakanje; funkcionalni sastojci; senzorsko ocjenjivanje; teksturalna svojstva
• Keywords (english): Chewing gum; functional ingredients; sensory evaluation; textural properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:389159
• 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: 2017-05-15 08:14:13