Senzorična analiza čokolade : diplomska naloga; Sensory analysis of chocolate : graduation thesis

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Senzorična analiza čokolade : diplomska naloga = Sensory analysis of chocolate : graduation thesis

Rogelj, Maja, 1975-

Cilj naloge je bil senzorično analizirati čokolado, v kateri je del sladkorja nadomeščen z inulinom. Inulin je polidisperzni fruktan in ga uvrščamo med prehranske vlaknine. V živilski industriji ga ... uporabljajo kot nadomestilo za lipidne sestavine, kot nadomestilo za sladkor in kot dodatek v obliki prehranskih vlaknin. Preučevali smo riževo, mlečno in lešnikovo čokolado. S preskusi razlikovanja (preskus "duo-trio", preskus "triangel", preskus primerjave v parih) smo primerjali navadno čokolado in čokolado z inulinom in ugotovili, da razlike v senzoričnih lastnostih med čokoladama obstajajo in so statistično značilne. Zaznana je bila predvsem razlika v sladkosti in topljivosti. Intenzivnost posameznih senzoričnih lastnosti čokolade smo ovrednotili s preskusom s točkovanjem.

Type of material - undergraduate thesis ; adult, serious

Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [M. Rozman], 2001

Language - slovenian

COBISS.SI-ID - 2497656

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Author
Rogelj, Maja, 1975-

Other authors
Golob, Terezija, 1950- | Žlender, Božidar

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BF, Dept. of Food Science and Technology, Lj.	available - outside loan, loan period: 1 months

Call number – location, accession no. ...	Copy status
Hodnik DN 986 IN: 0012746	available - outside loan, loan period: 1 months
Hodnik DN 986 a IN: 0012747	available - outside loan, loan period: 1 months

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Year	Impact factor		Edition		Category		Classification
Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Rogelj, Maja, 1975-
Golob, Terezija, 1950-	09980
Žlender, Božidar	03100

Source: Personal bibliographies and: SICRIS

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