prikaz prve stranice dokumenta Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)
Access restricted to students and staff of home institution
master's thesis
Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:817820
Lovreško, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Lovreško, V. (2014). Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:817820

Lovreško, Valentina. "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:817820

Lovreško, Valentina. "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:817820

Lovreško, V. (2014). 'Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:817820

Lovreško V. Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:817820

V. Lovreško, "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:817820

Metadata
TitleParametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)
Title (english)Colour and quality parameters and sensory properties of fresh sour cherry juices (and sour cherry Marasca)
AuthorValentina Lovreško
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti parametre kvalitete (topljiva suha tvar, pH vrijednost i ukupna kiselost) i boje, udjele ukupnih antocijana, te senzorska svojstva svježih sokova višnje. Sokovi su proizvedeniu sokovniku, a za potrebe istraživanja upotrebljeno je 7 sorti/ekotipova višnji s uzgojnih područja u okolici Zadra i Osijeka, a to su: Brač, Maraska, 18, Osječka, Rexelle, Haimann i Kelleris. Iz dobivenih rezultata može se zaključiti da sokovi višnje sa zadarskog područja imaju veću topljivu suhu tvar, uglavnom višu pH vrijednost i ukupnu kiselost te tamniju boju, a i senzorski su bolje ocijenjena. Među sortama, ističe se Maraska, zatim Oblačinska koje se razlikuju od ostalih visokom topljivom suhom tvari i tamnijom bojom. Višnja Maraska ističe se i intenzitetom okusa na višnju te uglavnom višim udjelima ukupnih antocijana. Analizom varijance utvrđen je signifikantno značajan utjecaj sorte i/ili područja uzgoja samo na parametar topljive suhe tvari te neke parametre ocjenjivane senzorskom analizom.
Abstract (english)
The purpose of this study was to determine quality parameters (soluble dry matter, pH value, total acidity), colour parameters, total anthocyanin content and sensory properties of fresh sour cherry juices. Juices were processed in juice extractor and 7 following cultivars/ecotypes from geographical region of Zadar and Osijek were used for research: Brač, Maraska, 18, Osječka, Rexelle, Haimann and Kelleris.The results showed that sour cherry juices from Zadar area had significant higher soluble dry matter, in generally higher pH value and total acidity and darker color, and they were better evaluated by sensory analysis. Among cultivars, Marasca is distinct from others, followed by Oblačinska, by relatively higher total soluble dry matter and darker colour. Marsca is distinct from others also by intensity of cherry flavor and mainly higher total anthocyanin content. ANOVA showed significant influence of cultivar and/or geographical region only on the soluble dry matter and some parameters evaluated by senzory analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:817820
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 09:21:13