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master's thesis
Prihvatljivost napitaka na bazi sirutke tipa Rivella
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:788785
Vasiljević, Dorotea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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

Cite this document

Vasiljević, D. (2021). Prihvatljivost napitaka na bazi sirutke tipa Rivella (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:788785

Vasiljević, Dorotea. "Prihvatljivost napitaka na bazi sirutke tipa Rivella." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:788785

Vasiljević, Dorotea. "Prihvatljivost napitaka na bazi sirutke tipa Rivella." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:788785

Vasiljević, D. (2021). 'Prihvatljivost napitaka na bazi sirutke tipa Rivella', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:788785

Vasiljević D. Prihvatljivost napitaka na bazi sirutke tipa Rivella [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:788785

D. Vasiljević, "Prihvatljivost napitaka na bazi sirutke tipa Rivella", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:788785

Metadata
TitlePrihvatljivost napitaka na bazi sirutke tipa Rivella
Title (english)Acceptability of Rivella type whey based beverages
AuthorDorotea Vasiljević
MentorRajka Božanić (mentor)
Committee memberKatarina Lisak Jakopović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2021-07-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Iako je sirutka namirnica visoke prehrambene vrijednosti, još uvijek se nedovoljno iskorištava, pogotovo u svrhu proizvodnje napitaka na bazi sirutke. Unatoč tome, napitak na bazi sirutke Rivella postigao je veliki uspjeh na švicarskom tržištu. Kako bi se ispitala njena prihvatljivost na hrvatskom tržištu, provedena je senzorska analiza različitih vrsta Rivella. Paralelno je također provedena i senzorska analiza prihvatljivosti nativne sirutke s i bez dodataka te odabranih, na domaćem tržištu popularnih, gaziranih osvježavajućih bezalkoholnih pića koji predstavljaju zdraviji izbor takvih pića – sve s ciljem korelacije prihvatljivosti napitaka na bazi sirutke tipa Rivella s prihvatljivosti svake navedene skupine. Prema testu prihvatljivosti najviše ocjene su postigli Jamnica Sensation limeta-kiwano (7,28 od 9) te Rivella okus bazge (7 od 9), a najlošije ocijenjen uzorak jest uzorak kisele sirutke (4,3 od 9). Dobiveni rezultati ukazuju da na hrvatskom tržištu postoji interes za Rivella proizvodima, no ispitivanje bi se trebalo provesti na većem uzorku ljudi.
Abstract (english)
Although whey represents a product of high nutritional value, it is still underused, especially for production of whey based beverages. Nevertheless, whey based beverage Rivella enjoys high success in swiss market. In order to examine its acceptability in croatian market, acceptability test was performed on different types of Rivella. Acceptability test was also performed on whey with and without flavour additions, as well as on, popular in croatian market, carbonated thirst quenching beverages considered to be healthier options of its kind – all with the purpose of corelating acceptability of Rivella type whey based beverages with the mentioned groups of beverages. According to acceptability test, Jamnica Sensation limeta-kiwano (7.28 out of 9) and Rivella elderberry flavour (7 out of 9) got the highest scores, while acid whey (4.3 out of 9) got the lowest score. The obtained results indicate that interest for Rivella products exists in croatian market, but further analysis should be performed on a bigger group of people.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:788785
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 on2021-10-05 11:05:09