Senzorska evaluacija čipsa od tradicionalnih sorti jabuke iz kolekcijskog nasada Šašinovec

master's thesis

• Title (english): Sensory evaluation of chips from traditional apple varieties from the collection orchard Šašinovec
• Author: Dora Murtić
• Mentor: Jelena Gadže (mentor)
• Committee member: Jelena Gadže (predsjednik povjerenstva)
• Committee member: Martina Skendrović Babojelić (član povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Pomology); Zagreb
• Defense date and country: 2023-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Jabuka je najraširenija voćna vrsta na području Republike Hrvatske. Plodovi jabuke se sve češće konzerviraju sušenjem radi njihovog potpunog iskorištavanja. Pretpostavlja se da se čips od jabuke razlikuje između sorata, te je prije plasmana na tržište važno provesti senzorsku evaluaciju. Cilj rada je izvršiti senzorsku evaluaciju čipsa od pet tradicionalnih sorti jabuke uzgojenih u kolekcijskom nasadu Šašinovec i usporediti ih s čipsom dostupnim na tržištu od nepoznate komercijalne sorte jabuke. U istraživanje je uključeno šest sorti jabuke; 'Brutnika', 'Majdofija', 'Winston', 'Muškatnica', 'Petrovnjača' i proizvod 'K Plus Active Čips od jabuke'. Izvršena je degustacija i senzorno ocjenjivanje čipsa od jabuke od strane degustatora koji su senzornim testom preferencije potrošača „hedonističkom skalom“ ocijenili: čvrstoću, hrskavost, brašnavost, miris, kiselost, slatkoću, harmoniju okusa (odnos šećera i kiselina), opći dojam, oblik, veličinu, boju te opći dojam izgleda. 'K Plus Active Čips od jabuke' pokazao se kao najbolji izbor čipsa od jabuka na temelju senzorskog testiranja potrošača putem ankete. Tradicionalna sorta 'Winston' pokazala se najbolja, dok je sorta 'Brutnika' najlošije ocijenjena.

Abstract (english)

Apple is the most widespread fruit type in the Republic of Croatia. Apple fruits are increasingly being preserved by drying for their complete utilization. It is assumed that apple chips differ between varieties, and it is important to conduct sensory evaluation before placing them on the market. The aim of this study is to perform a sensory evaluation of apple chips from five traditional apple varieties grown in the Šašinovec collection orchard and compare them with chips available on the market from an unknown commercial apple variety. The research included six apple varieties: 'Brutnika', 'Majdofija', 'Winston', 'Muškatnica', 'Petrovnjača', and the product 'K Plus Active Apple Chips'. Tasting and sensory evaluation of apple chips were carried out by panelists who assessed, using a „hedonic scale“, the following attributes: firmness, crispiness, texture, aroma, acidity, sweetness, flavor harmony (sugar and acidity balance), overall impression, shape, size, color, and overall appearance impression. 'K Plus Active Apple Chips' proved to be the best choice for apple chips based on consumer sensory testing through a survey. The traditional variety 'Winston' was the highest rated, while 'Brutnika' was rated the lowest.

• Keywords: jabuka; čips; evaluacija; senzorika
• Keywords (english): apple; chips; evaluation; sensory
• Language: croatian
• URN:NBN: urn:nbn:hr:204:044740
• Study programme: Title: Horticulture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2023-10-13 09:08:59