prikaz prve stranice dokumenta Utjecaj recepture na senzorske značajke nektara od šljive
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj recepture na senzorske značajke nektara od šljive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:092979
Kićanović, Sanela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kićanović, S. (2010). Utjecaj recepture na senzorske značajke nektara od šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, Sanela. "Utjecaj recepture na senzorske značajke nektara od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović, S. (2010). 'Utjecaj recepture na senzorske značajke nektara od šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:092979

Kićanović S. Utjecaj recepture na senzorske značajke nektara od šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979

S. Kićanović, "Utjecaj recepture na senzorske značajke nektara od šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:092979

Metadata
TitleUtjecaj recepture na senzorske značajke nektara od šljive
Title (english)Effect of various recipes on sensory characteristics of plum nectar
AuthorSanela Kićanović
MentorMirjana Hruškar (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
Zagreb
Defense date and country2010-12-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Senzorska analiza je znanstvena disciplina pomoću koje se procjenjuju svojstva prehrambenog proizvoda koja dolaze u doticaj s našim osjetilima i za svako svojstvo utvrđuje pojmove koji ga identificiraju i kvantificiraju. Danas, prema važećim pravilnicima o kakvoći ili o temeljnim zahtjevima za većinu prehrambenih proizvoda na hrvatskom tržištu traže se „svojstvena senzorska svojstva“ pojedinih proizvoda. U svrhu tog ispitivanja najviše se primjenjuju deskriptivna (opisna) analiza, stoga je u ovom istraživanju primijenjena za ocjenu nektara od šljive, različitog udjela voća, uz dodatak saharoze ili fruktoze te limunske ili jabučne kiseline. Na temelju dobivenih rezultata, nektar sa udjelom voća od 60 %, korigiran saharozom i limunskom kiselinom se pokazao kao najbolji te je bio najvišeg sveukupnog dojma pitkosti i harmoničnosti okusa. Najlošije prihvaćeni nektari su bili udjela voća od 30 % te korigirani fruktozom i jabučnom kiselinom.
Abstract (english)
Sensory analysis is scientific method used to evaluate food product characteristics that are detecteble by our senses, and to define terms to identify and qualify them. Present day quality or basic demands regulations are defining sensory characteristics for each product. The best method to get trhis results is Quantitive descryptive analysis (QDA). The same method is used here, to evaluate plum nectar with various content of fruit , with or without sucrose or fructose, and citric or apple acid. Results have shown that the best nectar is the one with 60 % fruit content, aded sucrose and citric acid. It was the most drinkble and it tasted the best. The least accepted nectars were those that had fruit content of 30 % and added fructose and applle acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:092979
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-07 10:25:43