Primjena inovativne zamjene za sol u maskiranju gorčine proizvoda i jela od povrća iz porodice kupusnjača

doctoral thesis

• Title (english): Application of innovative salt substitute in masking bitterness of cruciferous vegetable-based food product and dish
• Author: Davorka Gajari
• Mentor: Ivana Rumbak (mentor)
• Mentor: Jasmina Ranilović (komentor)
• Committee member: Nada Vahčić (predsjednik povjerenstva)
• Committee member: Irena Keser (član povjerenstva)
• Committee member: Daniela Čačić Kenjerić (član povjerenstva)
• Committee member: Ksenija Marković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Nutrition Science); Zagreb
• Defense date and country: 2022-09-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition
• Universal decimal classification (UDC): 58 - Botany

Abstract

Poznato je da dodatak kuhinjske sol pomaže u boljem prihvaćanju kupusnjača, međutim zbog nepovoljnog utjecaja prekomjerne konzumacije soli na zdravlje, važno je istražiti alternativne opcije. U istraživanju je sudjelovalo 262 odraslih ispitanika koji su prema sposobnosti percepcije gorčine 6-n-propiltiouracila (PROP), podijeljeni na superkušače (24 %), srednje kušače (41 %) i nekušače (35 %). Pored testa za određivanje statusa kušača, ispitanici su sudjelovali u antropometrijskom mjerenju, procjeni prehrambenih navika, te u senzorskom ispitivanju percepcije gorčine, prihvatljivosti i preferencije uzoraka juhe i jela od kelja (savojski kupus) različitih ovisno o dodanoj soli. Prehrambene navike, preferencije i ograničenja ispitane su kroz opći upitnik i upitnik o učestalosti konzumacije kupusnjača. Rezultati su pokazali da između PROP skupina kušača nema razlike u indeksu tjelesne mase, navikama konzumacije pojedinih grupa namirnica, preferencijama prema osnovnim okusima i učestalosti konzumacije kupusnjača. Premda bez značajnog utjecaja na supresiju gorčine, dodatak zamjene za sol je utjecao na veću prihvatljivost okusa (p < 0,001) i preferenciju (p < 0,0001) jela kod svih grupa ispitanika. Kod superkušača nisu utvrđene značajne razlike u gorčini, ukupnom dojmu, prihvatljivosti okusa, intenzitetu slanosti i preferenciji između uzoraka sa zamjenom za sol i kuhinjskom soli. Dobiveni rezultati imaju potencijal usmjeriti buduća istraživanja prema ispitivanjima učinkovitosti različitih koncentracija zamjene za sol u supresiji gorčine kupusnjača.

Abstract (english)

It is well known that the addition of table salt enables better acceptance of the Cruciferae family vegetables but considering the adverse health effect of excessive table salt intake it is important to explore an alternative healthier option. In this study, 262 adult participants were classified into supertasters (24 %), medium tasters (41 %) and nontasters (35 %) based on their 6-n-propylthiouracil bitterness perception. Besides the taster status determination, subjects participated in anthropometric measurement, dietary assessment, sensory evaluation of bitterness, acceptance and preferences of Savoy cabbage soup and pie samples differed by added salt. Dietary habits, preferences and restraints were assessed by general questionnaire and Cruciferous Vegetable Food Frequency Questionnaire. The results showed that there was no difference between the PROP taster groups in body mass index, consumption of certain food groups, taste preferences and frequency of cruciferous consumption. Without significant impact on bitterness suppression, the salt substitute did result in better taste acceptance (p < 0,001) and preferences (p < 0,0001) of cruciferous vegetables in all taster groups. In supertaster ratings there is no difference in sample bitterness, overall impression, taste acceptability, saltiness intensity and preferences between samples with the salt substitute and table salt. The results have the potential to direct future research toward evaluating the effectiveness of different concentrations of salt substitute in suppressing the cruciferous vegetables bitterness.

• Keywords: zamjena za sol; kupusnjače; PROP status kušača; gorki okus; senzorska procjena
• Keywords (english): salt substitute; cruciferous vegetable; PROP taster status; bitter taste; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:773745
• Promotion: 2022
• Study programme: Title: Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
• Type of resource: Text
• Extent: 187 str ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-11-08 10:18:39