prikaz prve stranice dokumenta Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke
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master's thesis
Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:605140
Plečko, Andrea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Plečko, A. (2010). Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605140

Plečko, Andrea. "Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:605140

Plečko, Andrea. "Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:605140

Plečko, A. (2010). 'Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:605140

Plečko A. Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605140

A. Plečko, "Senzorski profil i analiza kemijskog sastava slatke i kisele sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605140

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Metadata
TitleSenzorski profil i analiza kemijskog sastava slatke i kisele sirutke
Title (english)Sensoric profile and chemical analysis of sweet and acid whey
AuthorAndrea Plečko
MentorRajka Božanić (mentor)
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 country2010-10-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Iako je sirutka nutritivno visokovrijedna namirnica, još je uvijek nedovoljno iskorištena u prehrani ljudi. Cilj ovog rada je bio odrediti senzorske karakteristike slatke i kisele sirutke te koji su to parametri mirisa i okusa koji određuju senzorski profil sirutke. Provedena je analiza kemijskog sastava na uzorcima slatke i kisele sirutke, kao i senzorska procjena mirisa i okusa metodom kvantitativne deskriptivne analize (QDA) od strane panel grupe. Pojava pojedinog mirisa ili okusa sirutke dovedena je u vezu s određenim parametrom kemijskog sastava. Opažene su male međusobne razlike između uzoraka kisele sirutke, za razliku od uzoraka slatke gdje su međusobne razlike značajne. Prema analizi punoće okusa, zaključeno je da je slatka sirutka punijeg okusa od kisele.
Abstract (english)
Although whey is nutritive valuable product, it is still poorly used in human diet. The aim of this study was to determine sensory properties of sweet and acid whey and also to establish the flavour and taste parameters which contribute the most to specific sensoric profile of whey. Chemical analysis was made on sweet and acid whey samples. Sensory properties of sweet and acid whey were evaluated by the QDA method from the panel. The appearance of several flavour and taste parameters was associated with certain chemical compound of whey. There were slight differences among acid whey samples, unlike the sweet whey samples among which the significant differences were perceived. Considering the fullness of taste, it was concluded that sweet whey had greater fullness of taste than acid whey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:605140
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-28 10:54:16

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