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Senzorična sprejemljivost izdelka Ghee
ID Kotnik, Vita (Author), ID Korošec, Mojca (Mentor) More about this mentor... This link opens in a new window

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Abstract
Ghee je indijsko ime za prekuhano maslo, ki so ga pripravljali tudi v naših krajih, ko na voljo še ni bilo ustreznih možnosti hlajenja. S postopkom počasnega kuhanja (48 ur) pri temperaturi pod 100 °C se iz surovega masla odstranijo ogljikovi hidrati, kazein, beljakovine, laktoza, nečistoče in voda. Na koncu ostane le čista mlečna maščoba. Zanimala nas je senzorična sprejemljivost tega izdelka med mlajšimi potrošniki. Analizirali smo vzorce masla ghee štirih različnih proizvajalcev, ki so na voljo na slovenskem trgu. S pomočjo panela 46 mlajših potrošnikov smo opravili senzorično analizo vzorcev. Uporabili smo kvalitativno opisno senzorično metodo »Označi vse kar ustreza« (CATA), 9-točkovno hedonsko lestvico za oceno stopnje ugajanja, metodo razvrščanja po všečnosti za vzorce masla ghee in vzorce masla ghee, namazane na kruh. Pregledali smo tudi deklarirane hranilne vrednosti vzorcev, jih primerjali med seboj in z vrednostmi surovega masla slovenskega proizvajalca. Med sodelujočimi v senzorični analizi smo izvedli tudi anketo o poznavanju masla ghee. Z anketo smo ugotovili, da več kot polovica anketirancev masla ghee še ni poskusila, rezultati senzorične analize pa so pokazali, da jim maslo ghee ni všeč.

Language:Slovenian
Keywords:maslo ghee, senzorična analiza, potrošniki, senzorične lastnosti
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Publisher:[V. Kotnik]
Year:2019
PID:20.500.12556/RUL-109348 This link opens in a new window
UDC:637.28:543.92:641.1
COBISS.SI-ID:5086840 This link opens in a new window
Publication date in RUL:31.08.2019
Views:1640
Downloads:234
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Secondary language

Language:English
Title:Sensory acceptability of product Ghee
Abstract:
Ghee is an Indian name for cooked butter, which was also prepared in our countries, before the invention of the cooling systems. By slow cooking (48 hours) at a temperature below 100 °C, the carbohydrates, casein, proteins, lactose, impurities and water are removed from the raw butter. In the end, only pure milk fat remains. We were interested in the sensory acceptability of the product among younger consumers. We analyzed ghee butter samples of four different producers, which are available on Slovenian market. The four samples of ghee were sensory assessed by a panel of 46 younger consumers. We used a qualitative descriptive method Check All That Apply (CATA), a 9-point-hedonic scale, ranking of samples according to their liking and ranking of ghee samples spread on bread according to the liking. We also reviewed the declared nutritional values of the samples and compared them with each other and with values for a raw butter of the Slovenian producer. We also conducted a survey on the knowledge of ghee butter among participants in the sensory analysis. With the survey, we found out that more than half of the participants have not tried ghee yet and results of sensory tests showed that they do not like it.

Keywords:butter ghee, sensory analysis, consumers, sensory properties

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