20.500.12556/DKUM-40713 Všečnost jogurta z okusom kakava in dodatkom različnih kosmičev glede na starostno skupino okuševalcev Consumer`s accessibility of cacao-flavored yoghurt with flakes addition according to the age of panelists V raziskavi je bila proučevana všečnost jogurta proizvedenega na kmetiji Kralj iz Janževskega Vrha. Vzorci jogurta so bili narejeni v treh različnih recepturah: z dodatkom grobih ovsenih kosmičev, z dodatkom finih ovsenih kosmičev in brez dodanih kosmičev. Senzorična analiza vzorcev kakavovega jogurta je bila izvedena v letu 2012 s skupinami potrošnikov – nešolanih okuševalcev, različnih starostnih skupin: osnovnošolci (N=60), študenti (N=63) in starejša populacija (N=64). Senzorično ocenjevanje jogurta je bilo izvedeno s pomočjo 5-stopenjske hedonske lestvice po kateri so okuševalci ocenjevali všečnost barve, vonja, kislosti, sladkosti, okusa, čvrstosti ter skupni vtis vzorcev jogurta glede na dodane ovsene kosmiče. Rezultati kažejo, da dodatek kosmičev in spol okuševalcev nimata statistično značilnega vpliva na nobenega od vrednotenih parametrov. Starostna skupina okuševalcev ima statistično značilen vpliv na ocene nekaterih in dokončana izobrazba na ocene vseh parametrov všečnosti jogurta. V primerjavi z ostalima je skupina starejše populacije značilno višje ocenila všečnost okusa (3,51), kislosti (3,38), sladkosti (3,58) in skupni vtis jogurta (3,52). V povprečju so višje ocene posameznih parametrov jogurta podali okuševalci s končano poklicno izobrazbo. Ocena skupnega vtisa je v najčvrstejši korelaciji z ocenami všečnosti okusa (r=0,86), sladkosti (r=0,81) in kislosti (r=0,73). The present study focuses on the likability of yoghurt produced on the farm Kralj, Janžev Vrh. Samples were collected from three different yoghurt products. The first contained additional coarse oatmeal, the second additional fine oatmeal, while the third had neither. The sensorial analysis of cacao yoghurt was conducted in 2012, with the help of different consumer age groups: schoolchildren (N=60), students (N=63), and older population (N=64). All of them were non-educated panelists (i.e. assessors). Panelists graded samples based on a 5-point hedonic scale. The studied parameters were color, smell, sourness, sweetness, taste, firmness, and overall impression based on different oatmeal additions. Results show that additional oatmeal and panelists' sex have no statistical significance and no influence on any of the studied parameters. Age groups have a statistical influence on some parameters, while a completed education has influence on all studied parameters. Older population has graded taste (3,51), sourness (3,38), sweetness (3,58), and overall impression (3,52) higher than other age groups. On average, panelists with vocational education gave better scores for particular parameters. Overall impression has the strongest correlation with taste (r=0,86), sweetness (r=0,81), and sourness (r=0,73). jogurt ovseni kosmiči senzorično ocenjevanje hedonski test starost okuševalcev yoghurt oat-flakes sensory evaluation hedonic test age of panelists true true false Slovenski jezik Angleški jezik Diplomsko delo 2013-06-10 21:29:20 2013-06-13 09:30:43 2022-05-03 03:05:53 2021-04-24 03:17:13 2013 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:LPPYUVFP VS_Stamul_Karmen_2013.pdf VS_Stamul_Karmen_2013.pdf 1 85783DFE73BC70CEFD0E76601379EC18 1572df77fab3ce42abe2817aa67eb2721095e2eb25ba343e0e6b06bb480f1d0c 0379ba01-7c0a-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=55837 Fakulteta za kmetijstvo in biosistemske vede 0 0 0