prikaz prve stranice dokumenta Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine
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undergraduate thesis
Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:989176
Peričić, Nena
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

Peričić, N. (2013). Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:989176

Peričić, Nena. "Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:989176

Peričić, Nena. "Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:989176

Peričić, N. (2013). 'Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:989176

Peričić N. Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:989176

N. Peričić, "Fizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:989176

Metadata
TitleFizikalno-kemijska i senzorska svojstva jogurta s kandiranom korom mandarine
Title (english)Physico-chemical properties and sensory atributes of yogurt with candied tangerine peels
AuthorNena Peričić
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 country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kora mandarine nutritivno je bogat dio ploda. U prehrambenoj industriji se malo iskorištava kao prehrambeni proizvod. Bogata je fenolima, karotenoidima, vitaminima, mineralnim tvarima i ostalim sastojcima važnim za ljudski organizam. Cilj istraživanja je bio jogurt obogatiti kandiranom korom mandarine kako bi dobili nutritivno bogatiji proizvod od početnog. U jogurte različitog postotka mliječne masti (3,2%, 1,65%, 0,1%) dodana je određena odvaga kandirane kore (15g, 20g, 25g) i šećera (0g, 2g, 4g). Prema prethodno napravljenom dizajnu eksperimenta pripremljeno je dvadeset uzoraka te je na uzorcima provedena fizikalno-kemijska i senzorska analiza. Cilj senzorske analize je bio ispitati koja receptura daje senzorski najprihvatljiviji proizvod. Rezultati senzorske analize pokazali su da je uzorak jogurta s najmanjim postotkom mliječne masti, bez dodatka šećera i s 20g kandirane kore najprihvatljiviji proizvod.
Abstract (english)
Tangerine peel is a nutritionally rich part of the fruit, but food industry in Croatia does not use it at all. The peel is rich in phenols, carotenoids, vitamins, minerals and other ingredients important for the human body. The objective of this research was to enrich plain yogurt with candied tangerine peel in order to get a nutritionally richer product from the initial. In yogurt samples with different milk fat (3.2%, 1.65%, 0.1%) was added a certain amount of candied peel (15g, 20g, 25g) and sugar (0g, 2g, 4g). According to experimental design twenty samples were prepared. Sensory analysis was conducted on twenty such samples. The goal of sensory analysis was to determine which recipe gives the most desirable product according to sensory evaluation. The results of sensory analysis concluded that the best accepted product is yogurt with the smallest percentage of milk fat, 20g of candied peel and no added sugar.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:989176
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 07:42:06