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master's thesis
Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:306934
Žgela, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Žgela, M. (2019). Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:306934

Žgela, Marina. "Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:306934

Žgela, Marina. "Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:306934

Žgela, M. (2019). 'Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:306934

Žgela M. Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:306934

M. Žgela, "Analiza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:306934

Metadata
TitleAnaliza čokoladnih i kakao napitaka s dodatkom eutektičkih otapala primjenom elektronskog jezika
Title (english)Analysis of chocolate and cocoa drinks with the addition of deep eutectic solvents using the electronic tongue
AuthorMarina Žgela
MentorMarina Krpan (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednje vrijeme, sve više se istražuje upotreba eutektičkih otapala u ekstrakciji biološki aktivnih spojeva iz nusproizvoda prehrambene industrije. Da bi razvili takav proizvod ili poboljšali kvalitetu postojećeg proizvoda, te ispitali ukus potrošača potrebno je provesti senzorsku procjenu kvalitete. Elektronski jezik je senzorski sustav koji oponaša okusni sustav čovjeka. Cilj ovog rada bio je pomoću elektronskog jezika u kombinaciji sa statističkom obradom podataka utvrditi razliku između čokoladnih i kakao napitaka. Također, utvrditi pripadaju li čokoladni napitci s dodatkom ekstrakata u eutektičkim otapalima betain:glukoza (BGlc) i kolin-klorida:glukoza (ChGlc) u skupinu čokoladnih napitaka dostupnih na tržištu, uz pretpostavku da su takvi napitci senzorski prihvatljivi potrošačima te postoji li razlika u okusu takvih proizvoda. Na temelju podataka dobivenih mjerenjem odziva senzora obrađenih multivarijantnom analizom (PCA i SIMCA) može se zaključiti da elektronski jezik prepoznaje razliku između čokoladnog i kakao napitka te da su pripremljeni čokoladni napitci s dodatkom ekstrakata u BGlc i ChGlc svrstani u skupinu napitaka senzorski prihvatljivih potrošačima.
Abstract (english)
Recently, the use of deep eutectic solvents in the extraction of biologically active compounds from food by-products has been increasingly explored. In order to develop such a product or improve the quality of an existing product, and to test consumer's taste, a sensory quality assessment should be carried out. Electronic tongue is a sensory system that mimics a person's taste system. The aim of this study was to determine the difference between chocolate and cocoa drinks using electronic tongue in combination with statistical data processing. Also, determine whether chocolate drinks with added extracts in deep eutectic solvents betaine:glucose (BGlc) and choline-chloride:glucose (ChGlc) are in the group of chocolate drinks commercially available, assuming that such drinks are sensory acceptable to consumers and whether there is a difference in the taste of such products. Based on the data obtained by measuring the response of the sensors and subsequently treated by multivariate data analysis (PCA and SIMCA) can be concluded that the electronic tongue recognizes the difference between chocolate and cocoa drinks and that prepared chocolate drinks with the addition of extracts in BGlc and ChGlc are classified as drinks sensory acceptable to consumers.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:306934
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-28 14:32:45