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master's thesis
Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina
2015. urn:nbn:hr:109:712020
Kefelja, Barbara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Kefelja, B. (2015). Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, Barbara. "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, Barbara. "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja, B. (2015). 'Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 June 2023, https://urn.nsk.hr/urn:nbn:hr:109:712020

Kefelja B. Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2023 June 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:712020

B. Kefelja, "Utjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:712020

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Metadata
TitleUtjecaj dodatka različitih vrsta meda na prihvatljivost čaja od peršina
Title (english)Effect of addition of different types of honey on the acceptability of parsley tea
AuthorBarbara Kefelja
MentorLjiljana Primorac (mentor)
Committee memberDaniela Čačić Kenjerić (predsjednik povjerenstva)
Committee memberLjiljana Primorac (član povjerenstva)
Committee memberMirela Kopjar (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2015-02-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Čaj od lista peršina je inovativni proizvod koji se trenutno ne nalazi u komercijalnoj prodaji na području Republike Hrvatske. Cilj ovog rada bio je utvrditi utjecaj različitih vrsta meda na prihvatljivost čaja od peršina. U ispitivanju je ukupno sudjelovalo 300 ispitanika od čega 150 djece srednjoškolske dobi i 150 osoba starije životne dobi. Ispitanicima je ponuđeno ukupno 8 uzoraka čaja od peršina (4 topla i 4 hladna). Uzorci su bili zaslađeni šećerom, bagremovim, cvjetnim i kestenovim medom, a pripremljeni s istom količinom peršina. Dobiveni rezultati pokazuju da je zamjena šećera s medom s ciljem povećanja nutritivne vrijednosti čaja rezultirala nešto nižom prihvatljivošću u odnosu na čaj sa šećerom, osim u slučaju čaja s kestenovim medom, gdje je smanjenje značajnije. Od testiranih vrsta meda najbolje je bio prihvaćen čaj s dodatkom bagremovog meda. Za razliku od srednjoškolske populacije, stariji ispitanici hladne napitke bolje ocjenjuju od toplih. Ukupno gledajući obje dobne skupine dobro su prihvatile ovu novu vrstu proizvoda.
Abstract (english)
Parsley leaf tea is an innovative product that is currently not commercially available in the Republic of Croatia. The aim of this study was to determine the influence of different types of honey on the acceptability of parsley leaf tea. A total of 300 respondents participated in the study, of which 150 were high school children and 150 were elderly. Respondents were offered a total of 8 samples of parsley tea (4 hot and 4 cold). The samples prepared with the same amount of parsley were sweetened with sugar, acacia, floral and chestnut honey. The obtained results show that the replacement of sugar with honey in order to increase the nutritional value of tea resulted in a slightly lower acceptability compared to tea with sugar, except in the case of tea with chestnut honey, where the reduction is more significant. Tea with acacia honey was the best rated. Unlike the high school population, older respondents rate cold drinks better than hot ones. Overall, both age groups have accepted this new type of product well.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:712020
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-02 09:37:34