Kemijska in senzorična primerjava jabolčnega soka z dodatkom aronije

Grilc, Klemen

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Title:	Kemijska in senzorična primerjava jabolčnega soka z dodatkom aronije
Authors:	ID Grilc, Klemen (Author) ID Vogrin, Andrej (Mentor) More about this mentor... ID Unuk, Tatjana (Comentor)
Files:	VS_Grilc_Klemen_2017.pdf (966,36 KB) MD5: 09B0933AEE1E6645644B3D624F460620 PID: 20.500.12556/dkum/c876dd5f-33d0-4743-b22d-2b0f67d6d424
Language:	Slovenian
Work type:	Bachelor thesis/paper
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	V tej raziskavi smo ugotavljali, kako različne koncentracije ekološkega soka iz aronije, dodanega ekološkemu jabolčnem soku, vplivajo na senzorično oceno in njihovo sprejetost pri potencialnih potrošnikih. V okviru poskusa smo na Fakulteti za kmetijstvo in biosistemske vede, Univerze v Mariboru pripravili štiri vzorce soka, kjer je bil delež soka aronije 5, 10, 15 oz. 20 %. Sokovom smo v laboratoriju opravili kemijsko analizo pri kateri smo izmerili vsebnost suhih snovi in skupnih titracijskih kislin. V januarju 2016 smo izvedli senzorično ocenjevanje, kjer so ocenjevalci ocenjevali barvo, vonj in okus, ter podali skupno oceno všečnosti vzorcev. Rezultati ocenjevanja so pokazali, da je različen delež soka aronije v jabolčnem soku pomembno vplival na ocenjevane parametre. Najbolje je bila ocenjena barva pri soku z 20 % deležem aronijinega soka, najslabše pa sok z 5 % deležem aronijinega soka. Okus jabolčnega soka z dodatkom 15 % soka aronije je bil všeč največ ocenjevalcem, okus jabolčnega soka z dodatkom 20 % soka aronije je dobil najslabše ocene. Tudi pri vonju je najvišjo oceno dobil jabolčni sok z dodatkom 15 % soka aronije, najnižjo pa sok z dodatkom 5 % soka aronije. Skupno je bil najbolje ocenjen jabolčni sok s 15 % deležem soka aronije, najslabše pa sok z najnižjim, 5 % deležem soka aronije.
Keywords:	sok, aronija, jabolka, okus, vonj, barva, senzorična ocena
Place of publishing:	Maribor
Year of publishing:	2017
PID:	20.500.12556/DKUM-68170
NUK URN:	URN:SI:UM:DK:AH3MGWMR
Publication date in DKUM:	19.09.2017
Views:	2428
Downloads:	193
Metadata:
Categories:	FKBV
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Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	11.09.2017

Secondary language

Language:	English
Title:	Chemical and sensory comparision of apple juice with added aronia juice
Abstract:	The effect on sensory evaluation and its acceptance for potential consumers of different concentrations of ecological aronia juice added to ecological apple juice have been researched. As a part of the experiment at the Faculty of Agriculture and Life Sciences, four samples of mixed juice, where the parts of aronia juice were 5, 10, 15 and 20%, were prepared. A chemical analysis of all juices was carried out, where the contents of dry matter and total titratable acids were measured. In January 2016, a sensory evaluation was carried out, where assessors evaluated the colour, smell and taste, and provided a total assessment of the samples. The results of the evaluation showed, that different parts of aronia juice added to apple juice significantly influences the evaluation parameters. The best estimated colour of the juice was the colour where the percentage of added aronia juice was 20 and the worst estimated juice colour was the one with 5% of aronia juice. The taste and the smell of the juice was the best where the juice had 15% of aronia juice. The worst assessed taste of the juice was the one with 20% of aronia juice. The juice with 5% of aronia juice had the worst smell. In general, apple juice with 15% of aronia juice was best rated and the apple juice with the lowest share of aronia juice (5%) was the worst rated.
Keywords:	juice, aronia, apples, taste, smell, colour, sensory evaluation

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