prikaz prve stranice dokumenta Senzorska svojstva i prihvatljivost namaza od oraha
Access restricted to students and staff of home institution
master's thesis
Senzorska svojstva i prihvatljivost namaza od oraha
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:954425
Andrijević, Marijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Andrijević, M. (2012). Senzorska svojstva i prihvatljivost namaza od oraha (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, Marijana. "Senzorska svojstva i prihvatljivost namaza od oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, Marijana. "Senzorska svojstva i prihvatljivost namaza od oraha." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević, M. (2012). 'Senzorska svojstva i prihvatljivost namaza od oraha', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:954425

Andrijević M. Senzorska svojstva i prihvatljivost namaza od oraha [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:954425

M. Andrijević, "Senzorska svojstva i prihvatljivost namaza od oraha", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:954425

Metadata
TitleSenzorska svojstva i prihvatljivost namaza od oraha
Title (english)Sensory properties and acceptability of walnut spread
AuthorMarijana Andrijević
MentorAntonija Perl Pirički (mentor)
Committee memberLjiljana Primorac (predsjednik povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberMilena Mandić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2012-03-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U Republici Hrvatskoj nema proizvodnje namaza od oraha, a s obzirom na nutritivni sastav oraha, cilj ovog rada bio je napraviti namaz od oraha i ispitati utjecaj različite mliječne komponente, uljne komponente i ugljikohidrata na senzorska svojstva i prihvatljivost namaza. Senzorska svojstva (miris, okus, naknadni okus, tekstura i ukupna prihvatljivost namaza) dvanaest uzoraka namaza od oraha ocjenjivalo je devet ocjenjivača u laboratoriju pri sobnoj temperaturi. Za ocjenjivanje senzorskih svojstava koristila se skala od 1 (prag) do 9 (ekstremno jako izraženo), a za ukupnu prihvatljivost skala od 1 (vrlo loše) do 5 (izvrsno). Intenzitet mirisa namaza osjećao se osrednje slabo do osrednje kao i prisutnost voćnog mirisa, dok se strani miris i miris na kiselo nisu osjećali. Namazi su bili osrednje slatki, osrednje slani, slabo gorki, osrednje jako masni, osrednje homogeni i nisu bili kiseli, a naknadni okus se slabo osjećao. Ukupna prihvatljivost im je bila osrednja (2,86 ± 1,06). Testiranje prihvatljivosti odabrana tri uzorka namaza od ocjenjivača, obuhvatilo je 155 potrošača. Ispitivana je prihvatljivost mirisa i okusa uzoraka, te bi li kupili proizvod da se nađe na policama trgovina. Uzorak s obranim mlijekom u prahu bio je najprihvatljiviji potrošačima i njih 43,87 % bi ga kupili.
Abstract (english)
Walnut spreads are not commercially available in Croatia, so the aim of this study was to produce a walnut spread and investigate the influence of different dairy content, oil content and carbohydrate type on sensory properties and acceptability of spread. Sensory properties (odour, taste, aftertaste and overall acceptability of spread) of twelve walnut spread samples were evaluated by nine graders in laboratory at room temperature. Nine-point scale was used for the evaluation of sensory properties, from 1 (threshold) to 9 (very extreme sensed) and for overall acceptability using a scale from 1 (very bad) to 5 (excellent). Odour intense of spreads was from slightly medium to medium, same as fruit odour while foreign odour and acid odour were not sensed. Spreads were medium sweet, medium salty, slightly bitter, medium fatty and medium homogeneous, not acidic and with slight sense of aftertaste. Overall acceptability was medium (2,86 ± 1,06). Acceptability test of tree selected walnut spreads among 155 consumers, who were testing odour and taste of samples and their willing to buy product. Samples of walnut spread with powdered skimmed milk had the highest acceptability among consumers; 43,87% of consumers were willing to buy the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:954425
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 14:24:11