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master's thesis
Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:716857
Budimir, Irena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Cite this document

Budimir, I. (2014). Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:716857

Budimir, Irena. "Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:716857

Budimir, Irena. "Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:716857

Budimir, I. (2014). 'Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:716857

Budimir I. Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:716857

I. Budimir, "Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:716857

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Metadata
TitleSenzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima
Title (english)Sensory properties of apple juices enriched with plant extracts
AuthorIrena Budimir
MentorVerica Dragović Uzelac (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 country2014-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ekstrakti bazge, matičnjaka i lipe sadrže značajne količine fenolnih spojeva za koje je dokazano da imaju izrazit antioksidacijski kapacitet. Učinkovito se mogu primjenjivati za obogaćivanje voćnih sokova poput soka jabuke, ali istovremeno mogu utjecati na senzorska svojstva gotovog proizvoda. Stoga je cilj ovoga rada bio utvrditi utjecaj koncentracije dodanih biljnih ekstrakata bazge, matičnjaka i lipe na fizikalno-kemijska (topljiva suha tvar, pH vrijednost i ukupna kiselost) i senzorska svojstva (boja, aroma, miris, okus i opći dojam) obogaćenog soka jabuke. Senzorsko ocjenjivanje provela je skupina od 10 netreniranih senzorskih analitičara (n=10). Dodatak biljnih ekstrakata nije značajnije utjecao na fizikalno kemijska svojstva sokova jabuke, ali čak i najmanji udjeli dodanih ekstrakata značajno su utjecali na senzorska svojstva sokova jabuke. Na temelju provedenih istraživanja utvrđeno je da biljni ekstrakti dodani u većim udjelima utječu na povećanje intenziteta boje, te da značajno „maskiraju“ aromu jabuke.
Abstract (english)
Sambucus, lemon balm and small-leaved lime extracts contain significant amount of phenolic compounds, which have exceptional antioxidative capacity. They can effectively be applied for enrichment of fruit juices, such as apple juice, but at the same time they can affect the sensory properties of a final product. The goal of this work was to determine the influence of concentration of sambucus, lemon balm and small-leaved lime extracts on physic and chemical (soluble dry matter, pH value and total acidity) and sensory properties (colour, aroma, scent, flavour and general impression) of enriched apple juice. Sensory evaluation was performed by 10 untrained analysts. Addition of plant extracts did not affect physic and chemical properties of apple juices, but even the lowest amount of added extract significantly affected the sensory properties. Based on this research, it was determined that plant extracts added in larger amounts result in increase of colour intensity and mask the apple flavour considerably.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:716857
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 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 on2017-05-02 11:44:20

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