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Title:Uporaba različnih dodatkov pri izdelavi slivove marmelade
Authors:ID Fartek, Doroteja (Author)
ID Unuk, Tatjana (Mentor) More about this mentor... New window
Files:.pdf VS_Fartek_Doroteja_2017.pdf (521,85 KB)
MD5: A820071679B970C7B36EF36E85073818
PID: 20.500.12556/dkum/a68b5c2f-3ea3-485c-afee-bf260ef94d49
 
Language:Slovenian
Work type:Bachelor thesis/paper
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract: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.
Keywords:slivova marmelada, klinčki, ingver, lupina pomaranče, senzorično ocenjevanje
Place of publishing:Maribor
Year of publishing:2017
PID:20.500.12556/DKUM-68802 New window
NUK URN:URN:SI:UM:DK:93CLJTRD
Publication date in DKUM:27.10.2017
Views:1471
Downloads:162
Metadata:XML DC-XML DC-RDF
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:21.10.2017

Secondary language

Language:English
Title:Use of different aditives in production of plum marmelade
Abstract: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.
Keywords:plum jam, cloves, ginger, orange peel, sensory evaluation


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