20.500.12556/DKUM-74312 Senzorična ocena suhih kakijev sorte 'Tipo' (Diospyros kaki L. f.) Sensory Evaluation of Dry Persimmons of the 'Tipo' (Diospyros kaki L. f.) Fruit Variety V okviru zastavljenega poskusa smo plodove kakija sorte 'Tipo' posušili. Pred sušenjem smo oplojene in neoplojene plodove umedili ali ne, narezali na različne debeline, različne oblike ter jih olupili ali ne. V okviru poskusa smo januarja 2019 izvedli hedonsko senzorično ocenjevanje, kjer so preskuševalci ocenili posušene kakije po videzu (oblika in barva) in okusu (razmerje med sladkorjem in kislino, tekstura, trpkost, prisotnost lupine – le pri enem obravnavanju in skupni vtis). Rezultati so pokazali, da je najvišjo oceno všečnosti videza dobil suh kaki, ki je neoplojen, olupljen in ko je rezina debeline 3 mm. Z najvišjimi ocenami pri parametrih okusa pa je bil ocenjen neoplojen olupljen krhelj. Prav tako je bil krhelj ocenjen z najvišjimi ocenami skupnega vtisa. Povprečne ocene vseh spremljanih parametrov kažejo, da so bili neoplojeni kakiji ocenjeni z višjimi ocenami všečnosti kot oplojeni kakiji. Preskuševalci so ocenili, da prisotnost lupine ni moteča. In the conducted study the persimmons of the 'Tipo' fruit variety were dried. Before they were dried, the fruit was either softened or not, cut to various thicknesses and shapes, and peeled or not. In January 2019 a hedonic sensory evaluation was performed, where evaluators evaluated the dried persimmons regarding the appearance (shape and colour) and taste (sugar/acid ratio, texture, tartness, presence of the fruit peel (only one test group), and general impression). The results indicated that dried unfertilized persimmons, with the peel cut into 3 mm thick slices, were given the highest score regarding their attractiveness. Regarding the taste parameters, the unfertilized peeled persimmon slices scored the highest, which is also the case in the category of overall impression. The average evaluation of all parameters indicates that the unfertilized persimmons got a higher evaluation than the fertilized persimmon. The evaluators assessed that the presence of the peel is not disruptive. kaki sušenje sadja hedonska senzorična ocena Persimmon Drying Fruits Hedonic Sensory Evaluation true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2019-08-22 15:50:50 2019-09-04 08:15:58 2022-08-09 08:37:04 2019-09-05 03:13:34 2019 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:P8ZQB8XW VS_Marko_Petra_2019.pdf VS_Marko_Petra_2019.pdf 1 7EA7DD2F6CD54891074B0242AF94A200 4f8317e5c1d01d84e4671d6c33a089bf95be4d35b5c2800b3157480fca5954a0 d8aba2f3-7c10-11eb-bb7a-00155d0001ca 20.500.12556/dkum/a4765ace-e3ac-482b-81f9-29459a7f4f06 https://dk.um.si/Dokument.php?lang=slv&id=136304 Fakulteta za kmetijstvo in biosistemske vede 0 0 0