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Antioksidativna učinkovitost in senzorična sprejemljivost medu z dodatki
Janežič, Tanja (Author), Bertoncelj, Jasna (Mentor) More about this mentor... This link opens in a new window, Vidrih, Rajko (Reviewer)

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Abstract
V okviru diplomskega dela smo želeli raziskati kako dodatek cvetnega prahu osmukanca, propolisa ter zgoščenega soka rdeče in rumene pese v med, vpliva na vsebnost vode, skupnih fenolnih spojin in flavonoidov, antioksidativno učinkovitost in senzorično sprejemljivost med potrošniki. Vsebnost vode se je v medu z dodatki zmanjšala v primerjavi z medom brez dodatkov. Dodatki čebeljih pridelkov in zgoščenega soka pese so povzročili povečanje vsebnosti skupnih fenolnih spojin in flavonoidov ter antioksidativne učinkovitosti. Največ skupnih fenolnih spojin, skupnih flavonoidov in največjo antioksidativno učinkovitost smo določili v gozdnem medu z dodatkom zgoščenega soka rdeče pese. Dokazali smo, da med vsebnostjo skupnih fenolnih spojin in antioksidativno učinkovitostjo, določeno s FRAP in DPPH metodo, obstaja značilna korelacija, korelacijska koeficienta znašata 0,992 oz. 0,938. Rezultati senzorične analize z 9-točkovno hedonsko lestvico so pokazali, da so medovi z dodatki slabše senzorično sprejemljivi. Študentom sta bila najbolj všečna cvetlični in gozdni med brez dodatkov.

Language:Slovenian
Keywords:med, med z dodatki, aditivi, propolis, cvetni prah, osmukanec, rdeča pesa, rumena pesa, antioksidativna učinkovitost, fenolne spojine, flavonoidi, senzorična analiza, senzorična sprejemljivost
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[T. Janežič]
UDC:638.162:664.022:543.2/.9
COBISS.SI-ID:4896632 Link is opened in a new window
Views:720
Downloads:432
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Secondary language

Language:English
Title:Antioxidant activity and sensory acceptability of honey with additives
Abstract:
The aim of this graduation thesis was to explore how the addition of bee pollen, propolis and concentrated red and yellow beetroot juice affects the contents of water, total phenolic compounds and flavonoids, antioxidant activity and sensory acceptability of honey among consumers. The addition of bee products and concentrated beetroot juice resulted in lower water content and in an increase in the total phenolic and flavonoid contents, and antioxidant activity. The highest values of observed parameters were determined in forest honey with the addition of concentrated red beetroot juice. There was a significant correlation between the total phenolic content and antioxidant activity as determined by FRAP and DPPH method, the correlation coefficient amounte to 0.992 and 0.938, respectively. The sensory analysis with a 9-point hedonic scale showed that honeys with additives were less sensory acceptable. The students gave the highest liking scores to multifloral and forest honey without additives.

Keywords:honey, honey with additives, additives, propolis, bee pollen, red beetroot, yellow beetroot antioxidant activity, phenolic compounds, flavonoids sensory analysis, sensory acceptability

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