prikaz prve stranice dokumenta Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)
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undergraduate thesis
Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)
2024. urn:nbn:hr:121:930514
Grabovac, Anđela
University of Applied Sciences Marko Marulic of Knin
Food Technology

Cite this document

Grabovac, A. (2024). Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.) (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:930514

Grabovac, Anđela. "Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:930514

Grabovac, Anđela. "Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2024. https://urn.nsk.hr/urn:nbn:hr:121:930514

Grabovac, A. (2024). 'Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:121:930514

Grabovac A. Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.) [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2024 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:121:930514

A. Grabovac, "Senzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:121:930514

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Metadata
TitleSenzorska procjena likera od žižule (Ziziphus jujuba Mill.) i likera od šipka (Rosa canina L.)
Title (english)Sensory evaluation of jujube (Ziziphus jujuba Mill.) liqueur and rosehip (Rosa canina L.) liqueur
AuthorAnđela Grabovac
MentorEmilija Friganović (mentor)
Committee memberLjiljana Nanjara (predsjednik povjerenstva)
Committee memberEmilija Friganović (član povjerenstva)
Committee memberIva Ljubičić (član povjerenstva)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Food Technology)
Knin
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada je provesti senzorsku procjenu: 1. uzoraka likera od žižule pripremljenog od plodova žižule (Ziziphus jujuba Mill.), rakije loze, šećera (saharoze) i vode maceriranih 30, 40 i 50 dana i odležanih dodatnih 50 dana te 2. uzoraka likera od šipka pripremljenog od plodova (pseudokarpa) šipka (Rosa canina L.), rakije loze, šećera (saharoze) i vode maceriranih 30, 40 i 50 dana i odležanih dodatnih 50 dana. Likeri od plodova žižule (Ziziphus jujuba Mill.) i plodova (pseudokarpa) šipka (Rosa canina L.) ocijenjeni su visokim ocjenama od strane potrošača. Nakon procjene po 3 uzorka likera maceriranih 30, 40 i 50 dana i odležanih dodatnih 50 dana od obje vrste plodova, može se zaključiti sljedeće: Najprihvatljiviji uzorak likera od plodova žižule (Ziziphus jujuba Mill.) je uzorak maceriran 50 dana. Najprihvatljiviji uzorak likera od plodova (pseudokarpa) šipka (Rosa canina L.) je uzorak maceriran 40 dana. Rezultati provedenog ispitivanja mogu poslužiti kao osnova za daljnji razvoj proizvoda – voćnih likera s variranjem uvjeta temperature i količine svjetlosti prilikom maceriranja, trajanja postupka maceriranja te uvjeta i trajanja odležavanja.
Abstract (english)
The aim of this study is to carry out a sensory evaluation of 1. Samples of jujube liqueur prepared from jujube fruits (Ziziphus jujuba Mill.), grape brandy, sugar (sucrose) and water macerated of 30,40 and 50 days and aged for an additional 50 days. Liqueurs made from jujube fruit (Ziziphus jujuba Mill.) and fruits (pseudocarp) pomegranate (Rosa canina L.) have been rated high by consumers. After evaluating 3 samples of liqueurs macerated of 30, 40 and 50 days and aged for an additional 50 days from both types of fruit, the following can be concluded: - The most acceptable sample of jujube liqueur (Ziziphus jujuba Mill.) is a sample macerated for 50 days. - The most acceptable sample of rosehip fruit (pseudocarp) liqueur (Rosa canina L.) is a sample macerated for 40 days. - The results of the test can serve as a basis for further development of the product- fruit liqueurs whit varying conditions of temperature and amount of light during maceration, the duration of the maceration process and the conditions and duration of aging.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:121:930514
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije (prvostupnik (baccalareus) inženjer prehrambene tehnologije / prvostupnica (baccalaurea) inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-10-31 13:15:57