Hranilna vrednost, senzorične lastnosti in odvajalni učinek gumi bonbonov z laktulozo

Česen, Petra (author), Bertoncelj, Jasna (mentor), Ota, Ajda (comentor)

Namen dela je bil določiti hranilno vrednost gumi bonbonov, izvesti senzorično analizo in ugotoviti vpliv laktuloze na odvajalni učinek pri študentih po zaužitju bonbonov. V analizo smo vključili gumi medvedke z laktulozo in štiri vzorce običajnih gumi bonbonov različnih proizvajalcev s slovenskega tržišča. Hranilno vrednost smo določili s kemijsko analizo, v katero je bilo vključeno določanje vsebnosti vode, maščob, beljakovin, skupnih sladkorjev, laktuloze in pepela ter termodinamska aktivnost vode. Iz dobljenih rezultatov smo izračunali energijsko vrednost gumi bonbonov ter hranilne vrednosti primerjali z deklariranimi. Merili smo tudi teksturne lastnosti z instrumentalno analizo s testom TPA (analiza profila teksture). S senzorično analizo smo določali intenzivnost izbranih senzoričnih lastnosti gumi bonbonov z lestvico »ravno prav«, všečnost gumi bonbonov z 9-točkovno hedonsko lestvico in izvedli preskus s primerjavo v paru. S pomočjo anketnih vprašalnikov pa smo od študentov dobili informacije o pogostosti uživanja gumi bonbonov, o splošnem zdravju črevesa in o spremembah stanja prebave po zaužitju gumi bonbonov. Analize so pokazale, da se vzorci gumi bonbonov večinoma razlikujejo v hranilni vrednosti. Vzorec gumi medvedkov z laktulozo se od ostalih vzorcev razlikuje v teksturnih lastnostih. Gumi medvedki z laktulozo so v večini senzoričnih lastnosti slabše senzorično sprejemljivi v primerjavi z ostalimi vzorci. Večina vključenih študentov uživa gumi bonbone občasno in v manjših količinah. Gumi medvedki z laktulozo pospešujejo odvajanje blata, pri vključenih študentih so najpogosteje začeli delovati isti dan, manj kot 5 ur od zaužitja gumi bonbonov, učinek je trajal vsaj tri ure.

• Language: Slovenian
• Keywords: gumi bonboni, laktuloza, prehranska dopolnila, odvajalni učinek, kemijska analiza, hranilna vrednost, senzorična analiza, senzorične lastnosti
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [P. Česen]
• Year: 2020
• PID: 20.500.12556/RUL-122216
• UDC: 664.144:613.292:615.246.4:641.1:543.92
• COBISS.SI-ID: 42492419
• Publication date in RUL: 28.11.2020

ČESEN, Petra, 2020, Hranilna vrednost, senzorične lastnosti in odvajalni učinek gumi bonbonov z laktulozo [online]. Master’s thesis. P. Česen. [Accessed 15 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=122216

Secondary language

• Language: English
• Title: Nutritional value, sensory characteristics and laxative effect of lactulose gummy jellies

Abstract

The aim of the research was to determine nutritional value and sensory characteristics of gummy jellies as well as the effect of lactulose on laxation in students after ingesting gummy jellies. Lactulose gummy jellies and four samples of other gummy jellies from the Slovenian market were analysed. The nutritional value was determined by chemical analysis, which included the determination of water, fat, protein, total sugars, lactulose and ash content. Also the thermodynamic activity of water was determined. From the obtained results the energy value of gummy jellies was calculated. The nutritional values were compared with the declared ones. Texture properties of gummy jellies were measured by Texture Profile Analysis. Sensory analysis was performed to determine the intensity of selected sensory properties of gummy jellies with just about right (JAR) scale and the likeness of gummy jellies with a 9-point hedonic scale. A paired comparison test was also performed. Information about the frequency of gummy jellies consumption, the general digestive health and changes of digestion after consuming gummy jellies were obtained from students with questionnaires. Chemical analysis showed that samples of gummy jellies differed in nutritional value. Lactulose gummy jellies differed from other samples in textural properties. Lactulose gummy jellies were less sensory acceptable compared to other samples. Most of the students included in the study consume gummy jellies occasionally and in smaller amounts. Lactulose gummy jellies accelerated the defecation frequency, most often they started to work on the day of ingestion, less than five hours after ingestion the gummy jellies and the laxative effect lasted at least three hours.

• Keywords: gummy jellies, lactulose, food supplements, laxative effect, chemical analysis, nutritional value, sensory analysis, sensory characteristics