20.500.12556/DKUM-69276 Uporabnost različnih virov naravnih pigmentov pri pripravi soka iz jabolk The use of various natural sources of pigments in preparation of apple juice Na Fakulteti za kmetijstvo in biosistemske vede Univerze v Mariboru smo preverjali potencialno sprejemljivost jabolčnih sokov z dodatkom naravnih barvil pri potrošnikih. Poskus je zajemal 16 vzorcev, ki so se med seboj razlikovali po viru (sok aronije, črnega bezga, bezgovega medvrstnega križanca ter kombinacija soka aronije in bezgovega medvrstnega križanca) in odmerku naravnega barvila (5, 10, 15 oz. 20 %). Izvedli smo klasično kemijsko analizo parametrov kakovosti (topna suha snov, skupne titracijske kisline) in izmerili barvo sokov. Senzorično ocenjevanje je temeljilo na oceni všečnosti barve, vonja, okusa ter skupne ocene posameznih vzorcev sokov s pomočjo hedonske lestvice. Rezultati so pokazali, da vir pigmenta statistično značilno vpliva na ocene všečnosti vseh spremljanih parametrov, medtem ko odmerek barvila statistično značilno vpliva na oceno všečnosti barve, okusa in na skupno oceno vzorca. Pri senzoričnem ocenjevanju sta najvišjo skupno oceno prejela vzorca z dodatkom soka iz aronije (10 % odmerek) in sok z dodatkom soka iz kombinacije aronije in bezgovega medvrstnega križanca (10 % odmerek). Najslabše ocenjen je bil sok z dodatkom črnega bezga (20 % odmerek). At the Faculty of Agriculture and Life Sciences, University of Maribor, we examined the potential acceptance of apple juices with the addition of natural pigments for consumers. The experiment covered 16 samples that differed by source (juice of aronia, black elderberry, elderberry hybrid, combination of aronia and elderberry hybrid) and concentration of natural pigment (5, 10, 15, 20 %). We carried out a classical chemical analysis of the quality parameters (soluble dry matter, total titratable acids) and measured the color of juices. Sensory assessment was based on the evaluation of color, smell, taste and the overall evaluation of individual juice samples, using the hedonic scale. The results showed that the source of pigmentation statistically significantly affected all monitored parameters, while the pigment concentration statistically significantly affected the color, taste and overall evaluation of the samples. In the sensory evaluation, the highest points for overall evaluation received the sample with the addition of aronia juice (10 % concentration), and sample with the addition of juice combination of elderberry interspecific hybrid and aronia (10 % concentration). The sample with the lowest evaluation points was the juice with the addition of black elderberry (20 % concentration). naravni pigmenti jabolčni sok aronija bezeg senzorična ocena natural pigments apple juice aronia elderberry sensory evaluation true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2017-12-15 21:40:58 2017-12-21 12:08:14 2022-08-01 17:06:48 2019-07-11 17:26:52 2017 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:EKHGUCSD MAG_Leskovar_Sanja_2017.pdf MAG_Leskovar_Sanja_2017.pdf 1 DDDAE8F3418054234175805F6A78395C 2061043a3be953c71718a9b0470a414584fa25cf59aab50aa383ccd30e906473 91f5c328-7c0f-11eb-bb7a-00155d0001ca 20.500.12556/dkum/887a2bc7-96f2-46a9-85c5-0fcc9b2bc7a5 https://dk.um.si/Dokument.php?lang=slv&id=121036 Fakulteta za kmetijstvo in biosistemske vede 0 0 0