20.500.12556/DKUM-63417 VPLIV RAZLIČNIH VIROV IN ODMERKOV SLADIL NA SENZORIČNO OCENO MALINOVIH MARMELAD THE INFLUENCE OF DIFFERENT SOURCES AND DOSES OF SWEETENERS ON THE SENSORY EVALUATION OF RASPBERRY JAM V zastavljenem poskusu smo pri kuhanju marmelad iz malin ugotavljali, kako različne vrste naravnih sladil, uporabljene v različnih odmerkih, vplivajo na senzorično kakovost malinovih marmelad in njihovo sprejetost pri potencialnih potrošnikih. V okviru poskusa smo na Fakulteti za kmetijstvo in biosistemske vede pripravili malinovo marmelado, ki smo ji dodali različna naravna sladila (saharozo, fruktozo, kokosov sladkor in stevio) v odmerkih, ki sta v končnih produktih predstavljala 20 oz. 40 %. V mesecu maju 2016 smo izvedli senzorično ocenjevanje, kjer so preskuševalci ocenjevali barvo, vonj, okus in konsistenco posameznih vzorcev marmelade. Rezultati ocenjevanja so pokazali, da je vir sladila statistično značilno vplival na vse spremljane parametre, to je barvo, vonj, okus, konsistenco in skupno oceno, medtem ko je odmerek sladila pomembno vplival le na oceno konsistence. Interakcija vira in odmerka sladila je imela statistično značilen vpliv samo na oceno barve. Na senzoričnem ocenjevanju je najboljšo skupno oceno dobil vzorec marmelade z dodatkom saharoze v 40 % odmerku, najslabše ocenjena pa je bila marmelada z dodatkom kokosovega sladkorja v 40 % odmerku. In the given experiment we prepared raspberry jams and tried to determine how different natural sweeteners in different concentrations affect the sensory quality of raspberry jam and their acceptance by potential consumers. Within the framework of this experiment at the Faculty of Agriculture and Life Sciences we prepared raspberry jam, to which we added various natural sweeteners (sucrose, fructose, coconut sugar and stevia) in two different concentrations. Those concentrations represented 20 or 40 % the amount of the end products. In May 2016, a sensory evaluation was carried out. Tasters were evaluating color, smell, taste and consistency of each sample of raspberry jam. The results of evaluation have shown that the source of sweetener had a statistically significant effect on all parameters (color, smell, taste, consistency and overall rating), while the dose of sweetener had an important effect only on consistency. The interaction of source and dose of sweetener had a statistically significant effect only on the color of raspberry jam. At the sensory evaluation jam with 40 % concentration of sucrose received best overall rating. The lowest scores were given to the jam sweetened with 40 % concentration of coconut sugar. malinova marmelada sladilo barva vonj okus konsistenca senzorična ocena raspberry jam sweetener color smell taste consistency sensory evaluation true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2016-09-10 09:21:56 2016-10-11 07:08:00 2022-07-02 03:07:17 2019-07-11 13:27:17 2016 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:QTXRQYKC VS_Kotnik_Nena_2016.pdf VS_Kotnik_Nena_2016.pdf 1 C507DE2968807BE689FEFD89738525A8 4d9c375491ada708d934945493d6c0285bd97738b6b91094046e62c864aa78d8 641cc759-7c0d-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=103515 Fakulteta za kmetijstvo in biosistemske vede 0 0 0