izpis_h1_title_alt

Vsebnost sladkorja v sadnih nektarjih in sadnih jogurtih
Skubic, Urša (Author), Korošec, Mojca (Mentor) More about this mentor... This link opens in a new window

.pdfPDF - Presentation file, Download (679,77 KB)

Abstract
Veliko izdelkov na trgu vsebuje precejšne količine sladkorja, kar je pomemben dejavnik tveganja za razvoj prekomerne telesne mase in debelosti. Namen naloge je bila senzorična analiza štirih vzorcev jabolčnih nektarjev in osmih vzorcev borovničevega jogurta, kjer je bila pozornost usmerjena predvsem na oceno sladkosti. S senzorično analizo smo ocenili intenzivnost sladkega in kislega okusa vzorcev ter všečnost vzorcev z 9-točkovnimi lestvicami. Vzorce je ocenjeval panel 30-ih preskuševalcev, študentov Biotehniške fakultete v Ljubljani. Pregledali smo tudi hranilne vrednosti vzorcev in ugotovili, da se deklarirana količina sladkorja v jabolčnem nektarju giblje od 5,4 g do 10,3 g/100 g izdelka. V ocenjeni intenzivnosti sladkega okusa se ti vzorci niso bistveno razlikovali. Pri oceni všečnosti okusa je najvišjo oceno dobil vzorec, ki je bil ocenjen kot najbolj sladek, čeprav so preskuševalci ocenili idealno intenzivnost sladkega okusa nižje. Deklarirana količina sladkorja pri borovničevem jogurtu je bila med 3,8 g do 14,0 g/100 g. Pri senzorični analizi borovničevega jogurta je bil kot najmanj sladek ocenjen vzorec brez dodanega sladkorja. Vzorec, ki je imel povprečno oceno senzoričnih lastnostih podobno idealnim vrednostim, je bil pri ocenjevanju všečnosti najbolje ocenjen. Drugi del raziskovalne naloge je predstavljal splošni vprašalnik o sadnih pijačah in jogurtih, ki ga je izpolnilo 246 potrošnikov. Sadnih pijač potrošniki ne uživajo pogosto. Velika večina potrošnikov ne pozna razlike med sadnim sokom in sadnim nektarjem, posledica pa je lahko manj zdrava izbira pri nakupu izdelka. Jogurte potrošniki uživajo dokaj pogosto. Pri nakupu jogurtov so najbolj pozorni na nizko vsebnost sladkorja.

Language:Slovenian
Keywords:sladkor, sadni nektarji, jabolčni nektar, sadni jogurti, borovničev jogurt, vsebnost sladkorjev, senzorične lastnosti, sladkost, kislost, potrošniki
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2019
Publisher:[U. Skubic]
UDC:664.162:663.81:637.146.34:543.92
COBISS.SI-ID:5087096 Link is opened in a new window
Views:227
Downloads:97
Metadata:XML RDF-CHPDL DC-XML DC-RDF
 
Average score:(0 votes)
Your score:Voting is allowed only to logged in users.
:
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Secondary language

Language:English
Title:Sugar content of fruit nectars and fruit yogurt
Abstract:
Many products on the market contain large amounts of sugar, which is an important contributor to overweightness and obesity. The purpose of the research was the sensory analysis of four samples of apple nectars and eight samples of blueberry yoghurt with focus on assessment of sweetness. Using sensory analysis, we assessed the intensity of sweetness and sourness of the samples. Additionally, liking was assessed on the 9-point scale. Samples were evaluated by a panel of 30 students enrolled in Biotechnical Faculty in Ljubljana. We checked the nutritional values and found out that the declared sugar content in apple nectar samples ranged between 5.4 and 10.3 g/100 g of the product. The assessed intensity of sweetness did not greatly differ among apple nectar samples. In terms of liking, the sample that was assessed as the sweetest, obtained the highest hedonic score, even though the assessors reported lower ideal sweetness. The declared sugar content in blueberry flavored yogurt ranged from 3.8 up to 14 g/100 g of product. Blueberry yoghurt sample without added sugar, were assigned the lowest sweetness score in sensory analysis. Regarding assessment of liking, the sample with average assessed scores of sensory properties that were similar to average scores of the ideal sensory properties was the most liked. Additional research included the general anchor questionnaire on yoghurt and fruit beverages, which was filled by 246 consumers. We concluded that consumers prefer less sweet products, but still sweet enough, that it doesn't affect liking of the product itself. Fruit beverage consumption among the questioned is low. The vast majority of the questioned can't tell the difference between fruit juice and fruit nectar, which can result in a less healthy choice. Furthermore, we concluded, that consumers often consume yoghurt. When buying yogurt, they look for yoghurt with a low sugar content.

Keywords:sugar, fruit nectars, apple nectars, fruit yoghurt, blueberry yoghurt, sugar content, sensory properties, sweetness, sourness, consumers

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back