diplomsko delo
Sara Serdoz (Author), Nataša Šegatin (Reviewer), Jasna Bertoncelj (Mentor)

Abstract

Sladkorji imajo pomembno vlogo v vsakdanji prehrani, predstavljajo vir energije in zagotavljajo ustrezne senzorične in tehnološke lastnosti živil. Delimo jih na proste sladkorje in intrinzične sladkorje. Intrinzični sladkorji so sladkorji, vezani v celicah sadja in zelenjave, ter sladkorji v mleku. Prosti sladkorji so mono- in disaharidi, dodani hrani ali pijači pri proizvodnji in pripravi hrane s strani proizvajalca, kuharja ali potrošnika. Prosti sladkorji so tudi naravno prisotni sladkorji v medu, sirupih in sadnih sokovih. Sladkorji imajo v živilih različne tehnološke in funkcionalne lastnosti, kot so sladkost, vpliv na okus, aromo, barvo, teksturo in konzerviranje živil Novejša prehranska priporočila omejujejo vnos prostih sladkorjev, zato se proučuje tudi druge vrste sladil.. Sladila delimo na energijska in neenergijska. Senzorična analiza s hedonskimi in analitičnimi preskusi omogoča vpogled v človekov odziv na živila. V eksperimentalnem delu smo s skupino študentov študija Živilstva in prehrane izvedli senzorično analizo vodnih raztopin različnih sladkorjev in in planinskega čaja oslajenega z istimi sladkorji. Uporabili smo saharozo, glukozo, fruktozo, kokosov sladkor in ksilitol. Študenti so ocenili intenzivnost sladkega okusa, všečnost z 9-točkovno hedonsko lestvico in modelne raztopine sladkorjev in vzorce čaja razvstili po intenzivnosti sladkega okusa. Rezultati so pokazali, da je med obravnavanimi sladkorji fruktoza najbolj sladka in da k večji končni všečnosti slajenega čaja prispeva sama aroma čaja. Študenti so izpolnili tudi anketni vprašalnik o uživanju sladkorjev in sladil v vsakdanji prehrani. Rezultati ankete so pokazali, da večina študentov zaužije preveč sladkorja kljub temu, da se zavedajo priporočenih količin dnevno zaužitega sladkorja in da ne sladkajo pijač. Večina anketiranih študentov ne uporablja nadomestkov sladkorja, tisti, ki jih uporabljajo, pa rajši izberejo sladila naravnega izvora. Menijo, da so umetna sladila prav tako nezdrava in da vplivajo na okus.

Keywords

sladkorji;sladila;zaznavanje sladkosti;senzorične lastnosti;okus;potrošniki;senzorična sprejemljivost;prehranska priporočila;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [S. Serdoz]
UDC: 664.1:612.3
COBISS: 4837496 Link will open in a new window
Views: 2188
Downloads: 452
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Other data

Secondary language: English
Secondary title: Sweetness and sensory acceptability of different sugars
Secondary abstract: Sugars play an important role in our daily diet, they represent a source of energy and provide appropriate sensory and technological characteristics of foods. They are divided into free and intrinsic sugars. Intrinsic sugars are those incorporated within the structure of intact fruit and vegetables and sugars from milk. Free sugars are monosaccharides and disaccharides added to food and beverages by the manufacturer, cook or consumer, during processing and preparation of food. Free sugars are also sugars naturally present in honey, syrups and fruit juices. Sugars have different technological and functional properties in foods, such as sweetness, impact on taste, aroma, colour and texture, and food preservation. Dietary recommendations limit the intake of free sugars, so many other sweeteners are investigated. Sweeteners are divided into caloric and non-caloric sweeteners. Sensory analysis gives an insight into human reaction to foods with hedonic and analytical tests. In the experimental part a sensory analysis of aqueous solutions of various sugars and tea, sweetened with the same sugars: sucrose, glucose, fructose, coconut sugar and xylitol, was carried out. The sensory panel consisted of students of Food Science and Nutrition study. Students evaluated the intensity of sweet taste, likeness with the 9-point hedonic scale and ranked the samples according to the intensity of sweet taste. The results indicated that among used sugars, fructose was the sweetest one and that the aroma of tea contributes to the acceptability of the sweetened tea. Students also completed a questionnaire about consumption of sugars and sweeteners in a daily diet. The results showed that most students consume too much sugar despite being aware of the recommended amounts of daily consumed sugar and not to sweeten the beverages. Students who use other sweeteners instead of sugar, prefer sweeteners of natural origin. Their opinion is that artificial sweeteners are just as unhealthy as sugar and affect taste.
Secondary keywords: sugars;sweeteners;sweetness perception;sensory properties;taste;consumers;sensory acceptability;dietary recommendations;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 25 f., [6] f. pril.
ID: 10910424