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Senzorična primerjava naravnih sladkorjev in umetnih sladil v živilskih izdelkih
Jelenko, Julija (Author), Vidrih, Rajko (Mentor) More about this mentor... This link opens in a new window

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Abstract
V živilski industriji se uporabljajo energijska in neenergijska sladila. V prvo skupino uvrščamo predvsem monosaharide in disaharide ter sladkorne alkohole. V skupino neenergijskih sladil pa sodijo umetna in naravna visokointenzivna sladila, ki jih uvrščamo med aditive. Zaradi naraščanja ljudi s čezmerno telesno maso, sladkorno boleznijo tipa 2 ter srčno žilnimi boleznimi, so neenergijska sladila pridobila pomembno vlogo v vsakodnevni prehrani, saj ne vplivajo na porast koncentracije glukoze v krvi. Zaznava sladkega okusa je različna pri energijskih sladilih in neenergijskih sladilih, saj so neenergijska sladila veliko bolj intenzivna. Pri energijskih sladilih pride do takojšnje zaznave sladkega okusa, ki traja relativno kratek čas. Neenergijska pa v primerjavi z energijskimi sladili lahko dajejo kovinski priokus, intenzivnejše in daljše trajanje sladkega okusa ali pa nezaželen grenak pookus. Vsa neenergijska sladila niso grenka, zato lahko s kombiniranjem različnih sladil prikrijemo določene nezaželene senzorične lastnosti enega izmed uporabljenih sladil. Mešanice sladil pa se ne uporabljajo samo za prikrivanje negativnih senzoričnih lastnosti, ampak lahko tako tudi povečamo samo intenzivnost zaznave sladkega okusa oziroma relativno stopnjo sladkosti.

Language:Slovenian
Keywords:živila, sladkor v živilih, neenergijska sladila, umetna sladila, saharidi, polioli, senzorične lastnosti
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2018
Publisher:[J. Jelenko]
UDC:641.162:641.1:543.92
COBISS.SI-ID:4950392 Link is opened in a new window
Views:455
Downloads:819
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Secondary language

Language:English
Title:Sensory comparison of natural sugars versus artificial sweeteners in food products
Abstract:
Energy and non-energy sweeteners are widely used in food industry. The first group includes saccharides and sugar alcohols. Non-energy sweeteners include synthetic and natural high intensity sweeteners. Due to the worldwide increase of obesity, the rise of type 2 diabetes and cardiovascular diseases, artificial sweeteners have been gaining an important role in daily diet due to their low energy value. Non-energy sweeteners are also suitable for patients with diabetes, as they do not affect the level of glucose in blood. The sweet taste is different in natural sugars and artificial sweeteners, as artificial sweeteners have much more intense taste. In natural sugars, a sweet taste is detected instantly, and it lasts relatively short time. Artificial sweeteners can give a metal taste, more intense and longer lasting sweet taste, or an unwanted bitter taste that does not occur in natural sugars. Artificial sweeteners are usually combined to achieve a desirable taste. With this combinations we mask certain unwanted sensory properties of certain sweeteners. Sweeteners are not only used to conceal negative sensory properties, but can also increase the intensity of the sensation of sweet taste.

Keywords:food, sugars in foods, non-energy sweeteners, artificial sweeteners, saccharides, polyols, sensory properties

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