20.500.12556/DKUM-68802 Uporaba različnih dodatkov pri izdelavi slivove marmelade Use of different aditives in production of plum marmelade Na Fakulteti za kmetijstvo in biosistemske vede smo ugotavljali, kako različni dodatki v slivovi marmeladi vplivajo na senzorično oceno marmelad. Kot osnovno surovino smo uporabili slive sorte 'Čačanska lepotica', kot dodatke pa mlete klinčke (6 g/l in 3 g/l), mleti ingver (6 g/l) in mleto lupino pomaranče (6 g/l). Namerno smo izbrali dodatke, ki so aromatični in imajo hkrati dokazane lastnosti antioksidantov. V začetku junija 2017 smo izvedli senzorično ocenjevanje z uporabo hedonske lestvice, kjer so preskuševalci ocenjevali vonj, barvo, okus, konsistenco, razmerje med sladkorjem in kislino ter skupni vtis posameznih vzorcev slivove marmelade. Hkrati so se preizkusili tudi v prepoznavanju dodatkov. Rezultati senzoričnega ocenjevanja so pokazali, da so dodatki statistično značilno vplivali na oceno barve, okusa, razmerja med sladkorjem in kislino ter oceno glede skupnega vtisa. Najboljšo skupno oceno je prejel vzorec marmelade z dodatkom lupine pomaranče, najslabšo skupno oceno pa je prejel vzorec z dodatkom klinčkov v količini 6 g/l mase. At the Faculty of Agriculture and Life Sciences we determined how various additives in the plum jam affected the sensory assessment of jam. As basic material we used the 'Čačanska lepotica' plum variety. We added minced cloves (6 g/l and 3 g/l), minced ginger (6 g/l) and minced orange peel (6 g/l). We deliberately chose the additives that are aromatic and have proven properties of antioxidants at the same time. At the beginning of June 2017, a sensory evulation was carried out, using a hedonic scale. Testers were evaluating smell, color, taste, consistency, sugar-acid ratio and the overall impression of individual samples of plum jam. At the same time they also tried to identify the additives. The results of the sensory evulation showed that additives statistically significantly influenced the assessement of color, taste, sugar-acid ratio and an estimate of the overall impression. The best overall rating recived the jam with an addition of orange peel, and the worst overall rating recived the jam with added cloves in concetration 6 g/l of mass. slivova marmelada klinčki ingver lupina pomaranče senzorično ocenjevanje plum jam cloves ginger orange peel sensory evaluation true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2017-10-21 14:53:57 2017-10-27 13:19:02 2022-08-01 16:19:51 2019-07-11 17:06:59 2017 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:93CLJTRD VS_Fartek_Doroteja_2017.pdf VS_Fartek_Doroteja_2017.pdf 1 A820071679B970C7B36EF36E85073818 5de274c933008b245fdca563fa7f7850a052258f40ed9ef913b05526f0fc99dc 73a2f29d-7c0f-11eb-bb7a-00155d0001ca 20.500.12556/dkum/a68b5c2f-3ea3-485c-afee-bf260ef94d49 https://dk.um.si/Dokument.php?lang=slv&id=119806 Fakulteta za kmetijstvo in biosistemske vede 0 0 0