master's thesis
Sensory properties and acceptability of walnut spread

Marijana Andrijević (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Metadata
TitleSenzorska svojstva i prihvatljivost namaza od oraha
AuthorMarijana Andrijević
Mentor(s)Antonija Perl-Pirički (thesis advisor)
Abstract
U Republici Hrvatskoj nema proizvodnje namaza od oraha, a s obzirom na nutritivni sastav oraha, cilj ovog rada bio je napraviti namaz od oraha i ispitati utjecaj različite mliječne komponente, uljne komponente i ugljikohidrata na senzorska svojstva i prihvatljivost namaza. Senzorska svojstva (miris, okus, naknadni okus, tekstura i ukupna prihvatljivost namaza) dvanaest uzoraka namaza od oraha ocjenjivalo je devet ocjenjivača u laboratoriju pri sobnoj temperaturi. Za ocjenjivanje senzorskih svojstava koristila se skala od 1 (prag) do 9 (ekstremno jako izraženo), a za ukupnu prihvatljivost skala od 1 (vrlo loše) do 5 (izvrsno). Intenzitet mirisa namaza osjećao se osrednje slabo do osrednje kao i prisutnost voćnog mirisa, dok se strani miris i miris na kiselo nisu osjećali. Namazi su bili osrednje slatki, osrednje slani, slabo gorki, osrednje jako masni, osrednje homogeni i nisu bili kiseli, a naknadni okus se slabo osjećao. Ukupna prihvatljivost im je bila osrednja (2,86 ± 1,06). Testiranje prihvatljivosti odabrana tri uzorka namaza od ocjenjivača, obuhvatilo je 155 potrošača. Ispitivana je prihvatljivost mirisa i okusa uzoraka, te bi li kupili proizvod da se nađe na policama trgovina. Uzorak s obranim mlijekom u prahu bio je najprihvatljiviji potrošačima i njih 43,87 % bi ga kupili.
Keywordssensory properties acceptability spread walnut
Parallel title (English)Sensory properties and acceptability of walnut spread
Committee MembersLjiljana Primorac
Antonija Perl-Pirički
Tihomir Moslavac
Milena Mandić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food and Nutrition Research
Sub-department of Food Quality
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2012-03-30
Parallel abstract (English)
Walnut spreads are not commercially available in Croatia, so the aim of this study was to produce a walnut spread and investigate the influence of different dairy content, oil content and carbohydrate type on sensory properties and acceptability of spread. Sensory properties (odour, taste, aftertaste and overall acceptability of spread) of twelve walnut spread samples were evaluated by nine graders in laboratory at room temperature. Nine-point scale was used for the evaluation of sensory properties, from 1 (threshold) to 9 (very extreme sensed) and for overall acceptability using a scale from 1 (very bad) to 5 (excellent). Odour intense of spreads was from slightly medium to medium, same as fruit odour while foreign odour and acid odour were not sensed. Spreads were medium sweet, medium salty, slightly bitter, medium fatty and medium homogeneous, not acidic and with slight sense of aftertaste. Overall acceptability was medium (2,86 ± 1,06). Acceptability test of tree selected walnut spreads among 155 consumers, who were testing odour and taste of samples and their willing to buy product. Samples of walnut spread with powdered skimmed milk had the highest acceptability among consumers; 43,87% of consumers were willing to buy the product.
Parallel keywords (Croatian)senzorska svojstva prihvatljivost namaz orah
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:954425
CommitterSanda Hasenay