Prihvatljivost napitka od lista masline i voćnog soka

undergraduate thesis

• Title (english): Acceptance of juice from olive leaf and fruit juice
• Author: Mirela Alić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2018-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Senzorska procjena je znanstvena disciplina koja potiče, mjeri, analizira i interpretira reakcije na one karakteristike hrane koje se zapažaju putem osjetila vida, njuha, okusa, dodira i sluha. Cilj ovog rada bio je ispitati prihvatljivost i preferenciju dva napitka od lista masline i dodanog voćnog soka od strane potrošača. Uzorak 427 je napitak od lista masline i soka od jabuke, uzorak 159 je sok od lista masline i soka od višnje. Procjenjivala su se sljedeća svojstva: okus, miris, boja te sveukupni dojam napitka. Proveden je test nizanja po preferenciji i test prihvaćanja pomoću 9 – bodovne hedonističke ljestvice i ̏ JAR ̋ skale. Zaključak je da je uzorak 427 više preferiran od strane potrošača.

Abstract (english)

Sensory evaluation is a scientific discipline that stimulates, measures, analyzes and interprets reactions to those characteristics of food that are perceived through the senses of sight, smell, taste, touch and hearing. The aim of this study was to examine the acceptance and preference of two drinks from olive leaf and added fruit juice by consumers. Sample 427 is a drink from olive leaf and apple juice, sample 159 is a drink from olive leaf and cherry juice. The following properties were evaluated: taste, smell, color and overall impression of the beverage. Ranking and acceptance tests using 9-point hedonistic scale and ̏ JAR ̋ scale were performed. The conclusion is that sample 427 is more preferred by consumers.

• Keywords: hedonistička skala; ̏ JAR ̋ skala; list masline; senzorska procjena; test nizanja po preferenciji
• Keywords (english): hedonistic scale; ̏ JAR ̋ scale; olive leaf; sensory evaluation; ranking test
• Language: croatian
• URN:NBN: urn:nbn:hr:159:934833
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-19 08:58:27