Uporaba različnih dodatkov pri izdelavi slivove marmelade / Use of various additives in the production of plum jam
ANALI PAZU, 8 (2018), št. / No. 1-2, strani / pages 19-24
Celotno besedilo / Full text (PDF)
Povzetek: Na Fakulteti za kmetijstvo in biosistemske vede Univerze v Mariboru smo ugotavljali, kako različni dodatki v slivovi marmeladi vplivajo na senzorično oceno marmelad. Kot osnovno surovino smo uporabili slive sorte 'Čačanska lepotica', kot dodatke pa mlete klinčke, mleti ingver in mleto pomarančno lupino v podmerku 6 g/L. Namerno smo izbrali dodatke, ki so aromatični in imajo hkrati dokazane antioksidativne lastnosti. V začetku junija 2017 smo izvedli senzorično ocenjevanje z uporabo hedonskega testa, kjer so preskuševalci ocenjevali všečnost vonja, barve, okusa, konsistence, razmerja med sladkor/kislina ter skupni vtis posameznih vzorcev. Hkrati so se preizkusili tudi v prepoznavanju dodatkov. Rezultati senzoričnega ocenjevanja kažejo, da dodatki statistično značilno vplivajo na oceno všečnosti barve, okusa, razmerja sladkor/kislina ter skupni vtis posameznega vzorca. Najboljšo skupno oceno je prejel vzorec marmelade z dodatkom pomarančne lupine, najslabšo pa vzorec z dodatkom klinčkov. Hipotezo, da bodo preskuševalci najboljšo oceno dodelili poznanemu okusu, smo ovrgli.
Ključne besede: slivova marmelada; klinčki; ingver; pomarančna lupina; senzorično ocenjevanje
Abstract: At the Faculty of Agriculture and Life Sciences we determined how various additives in the plum jam affected the sensory assessment of jam. As a basic material we used the 'Čačanska lepotica' plum variety. We added minced cloves, minced ginger and minced orange peel (6 g/L). The additives were chosen upon their aromatic and proven anti-oxidative properties. At the beginning of June 2017, a sensory evaluation was carried out, using a hedonic scale. Panellists assessed the acceptability of smell, colour, taste, consistency, sugar/acid ratio and the overall impression of individual samples of plum jam. At the same time, they also tried to identify the additives. The results of the sensory evaluation show that additives significantly influence the assessment of colour, taste, sugar/acid ratio and an estimate of the overall impression. The highest overall rating received the jam with an addition of orange peel, and the lowest jam with added cloves in concertation 6 g/L of mass. The hypothesis that panellists will reward a familiar taste was refuted.
Keywords: plum jam; cloves; ginger; orange peel; sensory evaluation