Vpliv priprave in distribucije na kakovost toplih gotovih jedi za prehrano starejših ljudi : diplomska naloga = Impact of preparation and distribution on the quality of prepared meals to the nutrition of elder people
Primožič, Marija
V diplomski nalogi je v pregledu virov poudarek na prehranjevanju starejǴih ljudi. Opisani so dejavniki, ki vplivajo na izbiro, sestavo in pripravo hrane za starostnike. Opredeljena je kakovost ...toplih gotovih jedi pri razliřnih sistemih ponudbe. V praktiřnem delu diplomske naloge so bili prouřeni vplivi toplotne obdelave in distribucije na senzoriřna kakovost paniranih piǴřanřjih filejev. Na vzorcih panirane perutnine je bila opravljena senzoriřna analiza takoj po toplotni obdelavi in po dveh urah hranjenja na toplem (Ts = 61,5o C).Senzoriřno anlizo je opravila komisija, sestavljena iz Ǵolanih degustatorjev in oskrbovancev doma ostarelih v Ljubljani. Analizirani so bili vplivi posameznih dejavnikov na senzoriřne lastnosti in rezultati statistiřno ovrednoteni. Rezultati so pokazali, da postopek toplotne obdelave vpliva predvsem na naslednje senzoriřne lastnosti:vonj, hrustljavost in sořnost. Najbolje so ocenjeni ocvrti vzorci, vzorci toplotno obdelani v konvekcijski peřici pa nekoliko slabǴe za sořnost, hrustljavost in aromo. Po dve urnem hranjenju piǴřanjih filejev na toplem so bili ocvrti vzorci ocenjeni slabǴe v primerjavi s tolotno obdelanimi v konvekcijski peřici. Razlike so v videzu panade, hrustljavosti, sořnosti in obřutku v ustih. Pomembno je, da je kljub nařelom varne prehrane, starejǴi ocenjevalci menijo, da pestrost njihove prehrane izboljǴa tudi obřasna ponudba ocvrtega mesa dobre senzoriřne kakovosti.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [M. Primožič], 1999
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