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undergraduate thesis
Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:001042
Galić, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products

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

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Galić, L. (2017). Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, Lucija. "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić, L. (2017). 'Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:001042

Galić L. Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042

L. Galić, "Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:001042

Metadata
TitleOdabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize
Title (english)Selection of the best combinations of white wines and chocolate using sensory analysis
AuthorLucija Galić
MentorDraženka Komes (mentor)
GranterUniversity 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 country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je odrediti najbolje kombinacije bijelih vina i čokolada primjenom senzorske analize. Istraživanje je provedeno sa 7 različitih vrsta bijelog vina, koja su među najčešće konzumiranima u Hrvatskoj (Sauvignon, Chardonnay, Traminac, Graševina, Malvazija, Žilavka i Bijeli Pinot) i 5 čokolada različitog udjela kakaovih dijelova (38 %, 50 %, 60 %, 72 %, 81 %). Ocjenjivana su bijela vina i čokolade a potom su primjenom linijskog i hedonističkog testa ocjenjivane kombinacije bijelog vina i čokolade. Rezultati su obrađeni statističkom analizom te su pokazali dominaciju bijelih vina u odnosu na čokolade, u većini parova. Vina Traminac i Graševina najbolje se uparuju sa svim vrstama čokolade.
Abstract (english)
The aim of the thesis was to determine the best combination of white wines and chocolate using the sensory analysis. The study was conducted with seven different types of white wines, which are among the most commonly consumed in Croatia (Sauvignon, Chardonnay, Traminer, Graševina, Malvasia, Žilavka and white Pinot) and 5 chocolates with various content of cocoa solids (38 %, 50 %, 60 %, 72 %, 81 %). White wines and chocolates were assessed first and then by applying the line and hedonistic test, the combination of white wine and chocolates were evaluated. Results were analyzed with statistical analysis and in most pairs, showed the dominance of white wine in relation to chocolate. Wines Traminer and Graševina are best matched with all kinds of chocolate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:001042
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-11 07:09:27