Obogatitev pijač s prehransko vlaknino

Petrovčič, Nina (author), Bertoncelj, Jasna (mentor)

Namen dela je bil preučiti vpliv dodatka prehranske vlaknine v pijače na senzorično sprejemljivost pri mlajših potrošnikih-študentih. V senzorično ocenjevanje smo vključili kavo z mlekom in pomarančni nektar z dodatkom gumi arabike ter komercialnega pripravka NUTRIOSE®. Prehransko vlaknino smo v pijače dodali v količini, ki zadostuje za označevanje izdelka s prehransko trditvijo »vir prehranske vlaknine«. Študenti so največje spremembe v intenzivnosti senzoričnih lastnosti zaznali pri vzorcih pijač z dodatkom gumi arabike, vzorci z dodatkom NUTRIOSE® pa so bili pri ocenjevanju intenzivnosti senzoričnih lastnosti primerljivi s kontrolnimi vzorci (kava z mlekom in pomarančni nektar brez dodatka prehranske vlaknine). Najbolj všečna vzorca pijač sta bila sodelujočim študentom kontrolna vzorca brez dodane prehranske vlaknine, najmanj všečna pa kava z mlekom in pomarančni nektar z dodatkom gumi arabike. V vzorcih pijač smo na koncu z encimsko-gravimetrično metodo dodatno preverili vsebnost prehranske vlaknine, ki je v vseh z vlaknino obogatenih vzorcih zadostovala za označevanje pijač s trditvijo »vir prehranske vlaknine«.

• Language: Slovenian
• Keywords: prehranska vlaknina, NUTRIOSE®, gumi arabika, pijače, kava, pomarančni nektar, senzorična analiza, senzorične lastnosti, všečnost, potrošniki
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [N. Petrovčič]
• Year: 2019
• PID: 20.500.12556/RUL-109174
• UDC: 613.263:663.81+633.73:543.92
• COBISS.SI-ID: 5083768
• Publication date in RUL: 25.08.2019

PETROVČIČ, Nina, 2019, Obogatitev pijač s prehransko vlaknino [online]. Bachelor’s thesis. N. Petrovčič. [Accessed 24 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=109174

Secondary language

• Language: English
• Title: Enrichment of beverages with dietary fibre

Abstract

The aim of this research was to study the influence of dietary fibre addition to beverages on sensory acceptance among young consumers-students. Coffee with milk and orange nectar with added gum arabic and commercial soluble dietary fibre NUTRIOSE® were included in the sensory analysis. The amount of dietary fibre added was sufficient to enable the labelling of beverages with nutrition claim »source of fibre«. Consumers detected the greatest changes in the intensity of sensory properties in beverages with the addition of gum arabic, while NUTRIOSE® enriched beverages were comparable to control samples (coffee with milk and orange nectar without fibre addition). The most preffered samples of beverages were control samples with no added fibre, while coffee with milk and orange nectar with added gum arabic were the least liked among the participated students. In addition, dietary fibre content in samples was determined with enzyme-gravimetric method. All enriched samples of beverages could be labeled with claim »source of fibre«.

• Keywords: dietary fibre, NUTRIOSE®, gum arabic, beverages, coffee, orange nectar, sensory analysis, sensory properties, overall liking, consumers