(UM)
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Izdelava in senzorično vrednotenje vinskih želejev [Elektronski vir] : diplomsko deloKarner, TjašaV diplomskem delu smo iz vina Nadvojvoda, polsuhe zvrsti, ki ga pridelujejo na posestvu Fakultete za kmetijstvo in biosistemske vede na Meranovem, pripravili vinske želeje, za kar smo uporabili ... različna sredstva za želiranje (goveja želatina, instant želatina, proizvajalec Dr. Oetker, Želin, proizvajalec Podravka, želatina v lističih, proizvajalec Dr. Oetker, Džemfix/Gelfix Super plus, proizvajalec Dr. Oetker) v različnih odmerkih. Ponudili smo jih v ocenjevanje treniranim pokuševalcem na UM FKBV, ki so analitično in opisno ocenili videz, vonj, čvrstost, okus ter pookus vsakega vzorca. Ugotovili smo, da je za pripravo želeja iz vina ob dodatku 10 dag sladkorja na 0,5 L vina najbolj primerna želatina v lističih, in sicer v odmerku 4 listi želatine na 0,5 L vina. Ta kombinacija vina in želirnega sredstva rezultira v izdelku, ki je dobre konsistence, bister, svežega okusa in polnega pookusa. Zaradi izrazite motnosti in kašaste teksture se je kot najmanj primerno sredstvo za pripravo vinskega želeja izkazalo sredstvo Džemfix/gelfixType of material - undergraduate thesis ; adult, seriousPublication and manufacture - Maribor : [T. Karner], 2023Language - slovenianCOBISS.SI-ID - 172139523
Author
Karner, Tjaša
Other authors
Unuk, Tatjana
Topics
Univerzitetna in visokošolska dela |
vino |
žele |
senzorično ocenjevanje |
izdelek |
wine |
jelly |
sensory evaluation |
product
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Karner, Tjaša | ![]() |
Unuk, Tatjana | 19081 |
Source: Personal bibliographies
and: SICRIS
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