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undergraduate thesis
Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:298718
Markić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

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Markić, I. (2017). Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:298718

Markić, Ivana. "Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:298718

Markić, Ivana. "Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:298718

Markić, I. (2017). 'Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:298718

Markić I. Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:298718

I. Markić, "Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:298718

Metadata
TitleUtjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja
Title (english)Impact of seed roasting temperature on sensory characteristics of non refined pumpkin seed oil
AuthorIvana Markić
MentorKlara Kraljić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2017-09, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:298718
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 on2017-09-27 09:55:50