20.500.12556/DKUM-68341 Vpliv pridelovalnih in predelovalnih dejavnikov na senzorične lastnosti bučnega olja The impact of production and processing factors on the sensory properties of pumpkin oil Pridelovalni sistem, sorta ter način praženja oljnih bučnic lahko vplivajo na senzorične lastnosti bučnega olja. Namen poskusa je bil analizirati vpliv različnih pridelovalnih sistemov (konvencionalni, ekološki), sorte (populacijska sorta, hibridna sorta) ter različnih načinov praženja (temperatura, trajanje praženja) na senzorično kakovost in sprejemljivost pri potencialnih potrošnikih. V juniju 2015 smo izvedli senzorično ocenjevanje s pomočjo petstopenjske hedonske lestvice in senzoričnega trikotnika. Netrenirani preskuševalci so na 10 cm dolgi nestrukturirani črtni skali (z označenim koncem) določili všečnost šest različnih vzorcev bučnega olja. Rezultati senzoričnega ocenjevanja so pokazali, da pridelovalni sistem in sorta nimata tolikšnega vpliva, kot ga ima temperatura in trajanje praženja bučnega olja. Bučna olja, ki so bila pražena na višjih temperaturah ter dlje časa, so dobila višje ocene. Opažene so bile tudi razlike med ocenami všečnosti bučnega olja glede na spol preskuševalcev, strokovno področje izobraževanja in pogostost uporabe. The production system, variety and method of roasting oil pumpkin seeds can affect the sensory properties of pumpkin oil. The purpose of the experiment was to analyze the influence of different production systems (conventional, ecological), varieties (population variety, hybrid variety) and different roasting methods (temperature, roasting time) on sensory quality and acceptability for potential consumers. In June 2015, we performed a sensory evaluation using the five-level hedonic scale and sensory triangle. Untreated testers marked a 10 cm long unstructured line (with a marked end) and identified six different pumpkin oil samples. The results of the sensory analysis showed that the cultivation system and variety do not have as big an influence as the temperature and time of roasting. Pumpkin oils, which were roasted at higher temperatures and for longer periods of time have received higher grades. There were also differences in the oil assessment of the pumpkin oil testers according to gender, education and usage frequency. bučno olje senzorično ocenjevanje sorta sistem pridelave način praženja pumpkin oil sensory evaluation variety production system method of roasting true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2017-09-18 11:49:47 2017-09-26 13:09:25 2022-08-01 15:26:27 2019-07-11 16:50:07 2017 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:LRI64YTK VS_Jug_Martina_2017.pdf VS_Jug_Martina_2017.pdf 1 FF5A5061651A3F29E6D323F1974F4D4D c0c39b5fd8fba4cf433db960d72ab2ef39ea18446cfd683670c03524ee4a8150 4d480897-7c0f-11eb-bb7a-00155d0001ca 20.500.12556/dkum/fe509a03-995d-4f19-a70d-b833a4c2bb5a https://dk.um.si/Dokument.php?lang=slv&id=118450 Fakulteta za kmetijstvo in biosistemske vede 0 0 0