Senzorska svojstva sokova jabuke obogaćenih biljnim ekstraktima

master's thesis

• Title (english): Sensory properties of apple juices enriched with plant extracts
• Author: Irena Budimir
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2014-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ekstrakti bazge, matičnjaka i lipe sadrže značajne količine fenolnih spojeva za koje je dokazano da imaju izrazit antioksidacijski kapacitet. Učinkovito se mogu primjenjivati za obogaćivanje voćnih sokova poput soka jabuke, ali istovremeno mogu utjecati na senzorska svojstva gotovog proizvoda. Stoga je cilj ovoga rada bio utvrditi utjecaj koncentracije dodanih biljnih ekstrakata bazge, matičnjaka i lipe na fizikalno-kemijska (topljiva suha tvar, pH vrijednost i ukupna kiselost) i senzorska svojstva (boja, aroma, miris, okus i opći dojam) obogaćenog soka jabuke. Senzorsko ocjenjivanje provela je skupina od 10 netreniranih senzorskih analitičara (n=10). Dodatak biljnih ekstrakata nije značajnije utjecao na fizikalno kemijska svojstva sokova jabuke, ali čak i najmanji udjeli dodanih ekstrakata značajno su utjecali na senzorska svojstva sokova jabuke. Na temelju provedenih istraživanja utvrđeno je da biljni ekstrakti dodani u većim udjelima utječu na povećanje intenziteta boje, te da značajno „maskiraju“ aromu jabuke.

Abstract (english)

Sambucus, lemon balm and small-leaved lime extracts contain significant amount of phenolic compounds, which have exceptional antioxidative capacity. They can effectively be applied for enrichment of fruit juices, such as apple juice, but at the same time they can affect the sensory properties of a final product. The goal of this work was to determine the influence of concentration of sambucus, lemon balm and small-leaved lime extracts on physic and chemical (soluble dry matter, pH value and total acidity) and sensory properties (colour, aroma, scent, flavour and general impression) of enriched apple juice. Sensory evaluation was performed by 10 untrained analysts. Addition of plant extracts did not affect physic and chemical properties of apple juices, but even the lowest amount of added extract significantly affected the sensory properties. Based on this research, it was determined that plant extracts added in larger amounts result in increase of colour intensity and mask the apple flavour considerably.

• Keywords: biljni ekstrakti; sok jabuke; senzorska svojstva; fizikalno – kemijska svojstva
• Keywords (english): plant extracts; apple juice; sensory properties; physicochemical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:840643
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-05-04 12:34:33