diplomsko delo
Elena Molac (Avtor), Nataša Šegatin (Recenzent), Mojca Korošec (Mentor)

Povzetek

Sladila imajo sladek okus in se razlikujejo po sladkosti. Zaradi zdravstvenih težav je pomembno, da se sladkor zamenja z intenzivnimi sladili, s čimer se zmanjša vnos sladkorja in istočasno ohrani sladkost hrane. Intenzivna sladila so nizkokalorična sladila, ki so lahko sintetična ali naravna. Hranilna sladila so presnovljiva in zagotavljajo kalorije. Zaznavanje okusa poteka preko receptorskih celic, ki se nahajajo na jeziku. Sposobnost okušanja grenkih komponent je genetsko opredeljena, preskuševalci pa se delijo na tiste, ki so občutljivi na spojino 6-n-propiltiouracil (PROP), in na tiste, ki niso občutljivi na to spojino. Občutljivost na grenkobo spojine PROP je povezana tudi z zaznavo sladkega okusa, in sicer naj bi ljudje, ki zaznavajo PROP v nizkih koncentracijah, imeli tudi nižji prag za prepoznavanje sladkega okusa. Pri eksperimentalnem delu smo opravili senzorično analizo različnih sladil v vodni raztopini in v obliki modelnih pijač pri predmetu Senzorične metode na Biotehniški fakulteti in na Tehnološki fakulteti v Novem Sadu, kjer so bili preskuševalci študentje prehrambne tehnologije. S senzoričnimi preskusi smo določili intenzivnost in všečnost sladkega okusa različnih sladil v pripravljenih modelnih pijačah ter ocenili intenzivnost zaznanega kovinskega okusa. Intenzivnost kovinskega, sladkega, grenkega okusa in všečnost sladil smo določili tudi v vodnih raztopinah sladil. Sposobnost okušanja grenkih spojin posameznega preskuševalca pri senzorični analizi smo določili s testom s 6-n-propiltiouracilom (PROP) in želeli preveriti povezavo s hedonsko oceno vzorcev raztopin sladil.

Ključne besede

sladila;6-n-propiltiouracil;senzorična analiza;relativna sladkost;zaznava okusa;sladkor;sirupi;umetna sladila;intenzivna sladila;hranilna sladila;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.11 - Diplomsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [E. Molac]
UDK: 664.162.8:543.92
COBISS: 5092216 Povezava se bo odprla v novem oknu
Št. ogledov: 680
Št. prenosov: 270
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Sensory perception of various sweeteners in water solutions
Sekundarni povzetek: Sweeteners have a sweet taste and vary in their sweetness. Due to health problems, it is important that sugar can be replaced by intensive sweeteners, which can reduce the intake of sugar, while at the same time preserving the sweetness of food. Intensive sweeteners are low calorie sweeteners, which can be synthetic or natural. Nutritional sweeteners are digestible and provide calories. The perception of taste takes place via receptor cells that are present on the tongue. The ability to taste bitter compounds is genetically determined, and the tasters are then divided into those that are sensitive to the 6-n-propylthiouracil (PROP) compound and to those that are not sensitive to this compound. The sensitivity to the bitterness of PROP is also associated with the preception of the sweet taste, thus people who perceive PROP in low concentrations also have a lower threshold for recognizing the sweet taste. In the experimental part a sensory analysis of various sweeteners in aqueous solution and the form of model drinks was carried out at the Biotechnical Faculty during the subject of Sensory methods and at the Faculty of Technology in Novi Sad, where the panel of consumers were students of Food Technology and Nutrition department. With various sensory tests, a panel of consumers determined the intensity and hedonic likeness of the sweet taste of various sweeteners that were prepared like model drinks. They determined the intensity of metallic aftertaste. The intensity of metallic, sweet, bitter taste and the likeness of sweeteners was also determined in the aqueous solution of sweeteners. The individual capability of tasting the bitter compounds was determined by sensory analysis with the 6-n-propylthiouracil (PROP test) and we wanted to check the association with the hedonic evaluation of samples of sweetener solutions.
Sekundarne ključne besede: sweeteners;6-n-propylthiouracil;sensory analysis;relative sweetness;taste perception;sugar;syrups;artificial sweeteners;intensive sweeteners;nutritional sweeteners;
Vrsta dela (COBISS): Diplomsko delo/naloga
Študijski program: 0
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: IX, 22 f., [6] str. pril.
ID: 11218579