Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja

undergraduate thesis

• Title (english): Impact of seed roasting temperature on sensory characteristics of non refined pumpkin seed oil
• Author: Ivana Markić
• Mentor: Klara Kraljić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2017-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prženje sjemenki je kritična točka tradicionalne proizvodnje nerafiniranog bučinog ulja. Jedan od ključnih parametara u određivanju kvalitete bučinog ulja je procjena njegovih senzorskih svojstava. Cilj ovog rada bio je ispitati senzorskom analizom kako različite temperature prženja utječu na senzorska svojstva uzoraka ulja različitih proizvođača, proizvedenih pri tri različite temperature prženja bučinih sjemenki (120, 130 i 140°C). Senzorsku analizu proveo je panel selekcioniranih analitičara ocijenivši boju, bistroću, miris i okus bučinog ulja. Utvrđeno je da temperatura prženja bučinih sjemenki nema značajan utjecaj na senzorska svojstva nerafiniranog bučinog ulja, no više temperature prženja (130 i 140°C) daju izraženiji miris i aromu nerafiniranom bučinom ulju.

Abstract (english)

Seed roasting is the critical phase in traditional production of non-refined pumpkin seed oil. One of the most important point in quality analyses of pumpkin seed oil is to valuate his sensory characteristics. The aim of this paper was to determine the influence of different roasting temperatures on sensory characteristics of pumpkin seed oil. Samples from different producers which have used different temperatures (120, 130, 140°C) during the roasting proces were tested. Panel of selected analysts have done sensory analyses by graduating color, clarity, smell and taste of pumpkin seed oil. It was determined that seed roasting temperature don't have such a great impact on sensory characteristics. But higher temperatures (130, 140°C) gives intense smell and taste of pumpkin seed oil.

• Keywords: bučino ulje; senzorska analiza; temperatura prženja sjemenki
• Keywords (english): pumpkin seed oil; sensory analyses; roasting temperature
• Language: croatian
• URN:NBN: urn:nbn:hr:159:298718
• 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: 2017-09-27 09:55:50