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Vpliv velikosti vzorca kruha na zaznavo slanega okusa pri potrošnikih
ID Tušar, Anja (Author), ID Korošec, Mojca (Mentor) More about this mentor... This link opens in a new window, ID Kuhar, Aleš (Co-mentor)

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Abstract
Namen raziskave je bil ugotoviti, ali velikost postreženega vzorca kruha vpliva na njegovo hedonsko oceno in na oceno slanega okusa, ter ali potrošniki razlikujejo intenzivnost slanega okusa med vzorci kruha z različno vsebnostjo soli, pa tudi ali zaznavajo različne stopnje slanosti kruha iste vrste, ko uživajo vzorec kruha z oblogo iz sira. Na treh vzorcih predpakiranih štruc in treh vzorcih kajzeric iz bele pšenične moke smo opravili senzorično ocenjevanje s 30 članskim panelom mladih potrošnikov. Uporabili smo tri različne senzorične metode: ocenjevanje všečnosti z 9-točkovno hedonsko lestvico, lestvico Ravno prav (JAR) in Razvrščanje po intenzivnosti slanega okusa ter všečnosti vzorcev. Poleg tega smo izvedli še kemijsko analizo vsebnosti suhe snovi, pepela in določenih mineralov v ocenjevanih vzorcih. Da bi pridobili vpogled v nakupovalne in prehranjevalne navade v zvezi s kruhom, smo izvedli spletno anketo, v kateri smo zajeli 252 odraslih oseb. Na podlagi senzoričnih ocen in statistične obdelave podatkov smo ugotovili, da velikost vzorca kruha ni bistveno vplivala na hedonske ocene in všečnost vzorcev, saj nismo potrdili statistično značilnih razlik med obema velikostma vzorcev. Pri štrucah kot tudi pri kajzericah smo opazili, da je dodatek sira dvignil povprečno hedonsko oceno vzorcev, ne glede na postreženo velikost. Pri rezultatih razvrščanja vzorcev po intenzivnosti slanosti ni prišlo do bistvenih razlik glede na različni velikosti vzorcev. Poleg tega je manj kot polovica preskuševalcev pravilno razvrstila vzorce štruc in kajzeric z in brez sira glede na analizirane vsebnosti soli. S pomočjo kemijske analize smo primerjali deklarirane in analizirane vsebnosti soli, ki so bile znotraj dovoljenih odstopanj, vendar so pokazale nekoliko drugačno zaporedje vzorcev glede na vsebnost soli od prvotnega, privzetega iz deklaracij.

Language:Slovenian
Keywords:pekovski izdelki, kruh, velikost kruha, vsebnost soli, slanost, senzorična analiza, potrošniki
Work type:Master's thesis/paper
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[A. Tušar]
Year:2021
PID:20.500.12556/RUL-131114 This link opens in a new window
UDC:664.6:543.92:664.41
COBISS.SI-ID:77636099 This link opens in a new window
Publication date in RUL:23.09.2021
Views:723
Downloads:88
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Secondary language

Language:English
Title:The influence of the bread sample size on the sensation of salty taste in consumers
Abstract:
The aim of the study was to determine whether the size of the served bread sample affects hedonic score and the evaluation of salty taste, and whether consumers differentiate the intensity of salty taste between bread samples with different salt content, as well as whether they perceive different salt contents of the same type of bread, when they eat the sample with a topping. We conducted a sensory evaluation on three samples of prepackaged white wheat breads and three samples of plain rolls with a 30-member panel of young consumers. We used three different sensory methods: hedonic liking with a 9-point hedonic scale, the Just About Right scale (JAR) and sorting by salty taste intensity and sample liking. In addition, we performed a chemical analysis of dry matter, ash and certain mineral content in the evaluated samples. To gain insight into shopping and eating habits related to bread, we conducted an online survey of 252 adults. Based on sensory estimates and statistical data processing, we found that sample size did not significantly affect the hedonic estimates and liking of the samples, as we found no statistically significant differences between the two sample sizes. In bread as well as in plain rolls, we observed that the addition of cheese raised the average hedonic score of the samples, regardless of samples size. When classifying the samples according to salt content, there were no significant differences in the results, regardless of sample size. In addition, less than half of the participants correctly classified the samples of breads and plain rolls with and without cheese, according to the analysed salt contents. The chemical analysis allowed us to compare the declared and the analysed salt contents that were within the tolerances, but showed a slightly different ranking of the samples in terms of salt content compared to the original, as assumed from the declarations.

Keywords:bakery products, bread, bread size, salt content, salinity, sensory analysis, consumers

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