Emilija Friganović, Ana Matin, Tanja Bogdanović, Mladenka Šarolić, Anđela Grabovac, Ančica Sečan, Ana Perković, Ljiljana Nanjara, Anita Pamuković, Marko Duvančić, Boris Dorbić
Glasilo Future Volumen 7 broj 5-6 prosinac 2024. / Gazette Future Volume 7 number 5-6 December 2024
Objavljeno 31. prosinca 2024. godine. / Published on December 31, 2024.
https://doi.org/10.32779/gf.7.5-6.3
ISSN 2623-6575 (Online)
UDK 63
Glasilo_Future_Volumen_7_broj_5-6_prosinac_2024.pdf
Prethodno priopćenje (preliminary communication)
Naslov/Title
Senzorska procjena likera od drijena (Cornus mas L.) i žižule (Ziziphus jujuba Mill.)
Sensory evaluation of cornelian cherry (Cornus mas L.) and jujube (Ziziphus jujuba Mill.) liqueurs
Str./Pp. 31–45
Autori(ce)/Authors
Emilija Friganović, Ana Matin, Tanja Bogdanović, Mladenka Šarolić, Anđela Grabovac, Ančica Sečan, Ana Perković, Ljiljana Nanjara, Anita Pamuković, Marko Duvančić, Boris Dorbić
Sažetak
Maceriranje voća u vodeno-alkoholnoj otopini osnovni je postupak u industrijskoj proizvodnji likera. U Hrvatskoj se procesom maceracije tradicionalno u kućanstvima proizvode voćni likeri. Cilj ovog rada bio je pripremiti uzorke likera od plodova drijena (Cornus mas L.) i plodova žižule (Ziziphus jujuba Mill.) te utvrditi prihvatljivost uzoraka likera od strane potrošača. U tu svrhu pripremljena su i ocijenjena po tri uzorka likera od obje biljne vrste koji se razlikuju u trajanju maceracije plodova (30, 40 ili 50 dana). Podaci dobiveni senzorskom procjenom obrađeni su i analizirani u programima Microsoft Excel i IBM SPSS Statistics 25. Rezultati su prikazani kao aritmetička sredina ± standardna devijacija. U analizi podataka korištena je jednosmjerna analiza varijance (ANOVA) uz Tukeyjev post-hoc test. Uzorci likera od plodova obje biljne vrste visoko su ocijenjeni od strane potrošača. Iz dobivenih rezultata senzorskog ocjenjivanja likera od plodova drijena može se zaključiti da je najprihvatljiviji uzorak kod kojeg je postupak maceracije plodova trajao 40 dana dok se iz rezultata senzorskog ocjenjivanja likera od plodova žižule može zaključiti da je najprihvatljiviji uzorak kod kojeg je postupak maceracije plodova trajao 50 dana. Podaci pokazuju da za neka senzorska svojstva postoje statistički značajne razlike između uzoraka. Rezultati provedenog istraživanja mogu poslužiti kao osnova za daljnji razvoj voćnih likera s variranjem uvjeta temperature i količine svjetlosti prilikom maceriranja, koncentracije vodeno-alkoholne otopine i trajanja postupka maceracije te uvjeta i trajanja odležavanja.
Ključne riječi: Cornus mas L. i Ziziphus jujuba Mill. nutritivna i ljekovita vrijednost, tradicionalni proizvodi, likeri, senzorska procjena.
Abstract
Maceration of fruit in a water-alcohol solution is a basic procedure in the industrial production of liqueurs. In Croatia, fruit liqueurs are traditionally produced in households using the maceration process. The aim of this study was to prepare liqueur samples from cornelian cherry (Cornus mas L.) and jujube (Ziziphus jujuba Mill.) fruits and to determine the acceptability of the liqueur samples by consumers. For this purpose, three liqueur samples from both plant species were prepared and evaluated, differing in the duration of fruit maceration (30, 40 or 50 days). The data obtained from the sensory evaluation were processed and analyzed in Microsoft Excel and IBM SPSS Statistics 25 programs. The results are presented as arithmetic means ± standard deviation. One-way analysis of variance (ANOVA) with Tukey's post-hoc test was used in data analysis. Liqueur samples from the fruits of both plant species were highly rated by consumers. From the obtained results of sensory evaluation of cornelian cherry it can be concluded that the most acceptable sample is the one in which the fruit maceration process lasted for 40 days, while from the results of the sensory evaluation of jujube liqueur it can be concluded that the most acceptable sample is the one in which the fruit maceration process lasted for 50 days. The data show that for some sensory properties there are statistically significant differences between the samples. The results of the conducted research can serve as a basis for further product development – fruit liqueurs with varying temperature conditions and amount of light during maceration, concentration of the aqueous-alcoholic solution, duration of the maceration process, as well as conditions and duration of aging.
Key words: Cornus mas L. and Ziziphus jujuba Mill. nutritional and medicinal value, traditional products, liqueurs, sensory evaluation.
Preuzimanje/Download
Citiranje/Citation
Friganović, E., Matin, A., Bogdanović, T., Šarolić, M., Grabovac, A., Sečan, A., Perković, A., Nanjara, Lj., Pamuković, A., Duvančić, M., Dorbić, B. (2024). Senzorska procjena likera od drijena (Cornus mas L.) i žižule (Ziziphus jujuba Mill.). Glasilo Future, 7(5-6), 31–45. https://doi.org/10.32779/gf.7.5-6.3
/
Friganović, E., Matin, A., Bogdanović, T., Šarolić, M., Grabovac, A., Sečan, A., Perković, A., Nanjara, Lj., Pamuković, A., Duvančić, M., Dorbić, B. (2024). Sensory evaluation of cornelian cherry (Cornus mas L.) and jujube (Ziziphus jujuba Mill.) liqueurs. Glasilo Future, 7(5-6), 31–45. https://doi.org/10.32779/gf.7.5-6.3
|