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15 (1-10)
NaslovAlepski bor (Pinus halepensis Mill.) na zelenim površinama Grada Šibenika = Aleppo pine (Pinus halepensis Mill.) on the green areas of Šibenik City / Boris Dorbić, Alma Temim, Emilija Friganović, Josip Gugić, Alisa Hadžiabulić, Anita Pamuković.
Materijalni opisIlustr.
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OpisAlepski bor (Pinus halepensis Mill.) se koristio u pošumljavanju krša šibenske regije od sredine 19. stoljeća, te se zbog toga ova vrsta često javlja u ranije zasnovanim parkovima. Upravo zbog poznatih dekorativnih karakteristika, te kulturološke vrijednosti, cilj rada je izvršiti inventarizaciju i predočiti estetsku ocjenu zelenih površina s alepskim borom. U tu svrhu provedena je taksonomska analiza vrsta na zelenim površinama s alepskim borom. Florističko i anketno istraživanje je provedeno tijekom 2013. godine na području grada Šibenika. S obzirom na tip habitusa po Erhardtu i sur., 2002. dominiraju grmolike forme i alohtone dendrološke svojte. Temeljem rezultata istraživanja vizualnog dojma „geštalta”, putem anketnog ispitivanja, zaključak je da ispitanici ugodno doživljavaju parkovne prostore s alepskim borom.Aleppo pine (Pinus halepensis Mill.) has been used for the purpose of afforestation of karst throughout the Šibenik region since the mid-19th century, hence this species can frequently be found in previously established parks. Primarily due to its well-known decorative features and the cultural value, the aim of this work is to evaluate landscape, inventory and present the aesthetic evaluation of green areas with Aleppo pine. For this purpose taxonomic analysis of the species in the green areas with Aleppo pine was conducted. Floristic and survey study was conducted during 2013 in the city of Sibenik. Consequently a taxonomic analysis of green spaces covered by Aleppo pine has been conducted. Concerning the habitus type according to Erhardt et al., 2002, shrub-like growth forms and allochthonous dendrological species are predominant. Based on the results of research on the visual gestalt, as well as following a survey conducted, the conclusion has been reached that the respondents' experience of park areas with Aleppo pine is extremely pleasant.
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NaslovSalmonella spp. in RASFF notifications involving Croatia in the period from 01/01/2014 to 31/12/2018 / Emilija Friganović, Nikolina Tokmakčija, Ančica Sečan Matijaščić, Mirko Kelava, Mladenka Šarolić, Boris Dorbić.
Materijalni opisIlustr.
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OpisThe Rapid Alert System for Food and Feed (RASFF) enables a fast exchange of information between bodies and institutions involved in the system (EU Member State national food safety authorities, Commission, EFSA, ESA, Norway, Liechtenstein, Iceland and Switzerland) in order to respond promptly to the health risks associated with food and feed. Salmonella is an important cause of EU foodborne outbreaks, most frequently reported pathogenic microorganism in food in the last few years. The aim of this study was to analyze RASFF notifications on food products contaminated with Salmonella spp. involving Croatia in the period from 01/01/2014 to 31/12/2018. All data were downloaded from the RASFF database (RASFF portal) and processed in MS Excel 2010. The collected data provided information on the: country(ies) of origin and distribution of the contaminated product, notifying country, product and product category, notification type, risk decision, action taken, distribution status and, for some incidents, a Salmonella spp. serovar. Notifications mainly concerned "poultry meat and poultry meat products". Just over half of the reported food products originated from Poland, Brazil and Italy. Croatia was notifying country in almost half of the published notifications. Majority of the notifications were classified as alert notifications and of serious risk. Most of the Salmonella spp. notifications were based on official controls on the market and on company's own check.
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NaslovAromatski profil kupinovih vina = Aromatic profile of blackberry wines / Tomislav Svalina, Sara Nasić, Marko Šuste, Žana Delić, Emilija Friganović, Mladenka Šarolić, Boris Dorbić.
Materijalni opisIlustr.
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OpisCilj ovog rada je utvrditi razlike u kemijskom profilu aromatskih spojeva vina dobivenih od šumskih i kultiviranih kupina. Hlapljivi spojevi su izolirani metodom ekstrakcije vršnih para na krutoj fazi (HS-SPME) korištenjem sivog vlakna s DVB/CAR/PDMS ovojnicom. Analiza izoliranih hlapljivih spojeva provedena je pomoću vezanog sustava plinska kromatografija-masena spektrometrija (GC-MS). U uzorku vina od šumske kupine je identificirano 27 spojeva (ukupno 93,7 %), dok je kod uzorka vina od kultivirane kupine identificiran 21 spoj (ukupno 92,3 %). U vinu od šumskih kupina je prisutno značajno više monoterpena i norizoprenoida koji su nositelji primarne arome kupine. U vinu od šumskih kupina je prisutno više viših alkohola, a kod vina od kultiviranih kupina više estera, stoga bi u tehnološkom postupku trebalo obratiti pažnju na temperaturu fermentacije koja je jedan od najbitnijih čimbenika za nastanak ovih spojeva.The aim of this paper is to determine the differences in the chemical profile of aromatic compounds of wines obtained from wild and cultivated blackberries. The volatile compounds were isolated by solid phase extraction method (HS-SPME) using gray fiber with DVB / CAR / PDMS sheath. The analysis of isolated volatile compounds was carried out using a coupled gas chromatography-mass spectrometry (GC-MS) system. In the forest blackberry wine sample, 27 compounds were identified (93.7% in total), while in the cultivated blackberry wine sample, 21 compounds were identified (92.3% in total). Blackberry wine contains significantly more monoterpenes and norisoprenoids, which are the carriers of the primary blackberry flavor. More high alcohols are present in the wild blackberry wine, and more esters in wines made of cultivated blackberries, therefore, the technological process should pay attention to the fermentation temperature, which is one of the most important factors for the formation of these compounds.
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NaslovKemijska analiza hlapljivih spojeva tradicionalne rakije Anižete s otoka Korčule - Republika Hrvatska = Chemical analysis of volatile compounds of traditional brandy Anižeta from the island of Korčula - Republic of Croatia / Mladenka Šarolić, Nikolina Bosnić, Emilija Friganović, Žana Delić, Marko Šuste, Tomislav Svalina, Boris Dorbić, Zvonimir Marijanović.
Materijalni opisIlustr.
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OpisAnižeta je prirodno jako alkoholno piće koje se proizvodi aromatiziranjem rakije lozovače prirodnim ekstraktima zvjezdastog anisa (llicium verum Hook.), anisa (Pimpinella anisum L.), koromača (Foeniculum vulgare Mill.) ili drugog bilja koje sadržava jednake glavne aromatične sastojke. U brojnim zemljama mediteranskog područja rakije aromatizirane anisom imaju dugu tradiciju proizvodnje. U našoj zemlji Anižeta je tradicionalno jako alkoholno piće koje se najvećim dijelom proizvodi na otoku Korčuli. Tijekom proizvodnje rakije nastaju brojne hlapljive tvari čiji udjel i sastav određuje kvalitetu gotovog proizvoda. Cilj ovog rada je utvrditi profil hlapljivih sastojaka rakije Anižete. Za izolaciju hlapljivih spojeva korištena je tehnika mikroekstrakcije vršnih para na krutoj fazi (HS-SPME). Analiza izoliranih hlapljivih spojeva provedena je primjenom plinske kromatografije udružene s spektrometrijom masa (GC-MS). Identificirano je ukupno 26 hlapljivih spojeva koji pripadaju sljedećim kemijskim skupinama: esteri, viši alkoholi, terpeni, fenilpropani i norizoprenoidni derivati. Brojčano su najzastupljeniji esteri, a fenilpropani cis-anetol (17,88 %) i trans-anetol (31,62 %) su prisutni u najvišem relativnom udjelu te doprinose slatkastoj, specifičnoj aromi Anižete. Dobiveni rezultati su uspoređeni sa literaturnim podacima sličnih alkoholnih pića u drugim zemljama.Aniseed brandy is naturally strong alcoholic beverage that is produced by flavoring grape brandy with natural extract of star anise (llicium verum Hook.), anise (Pimpinella anisum L.), fennel (Foeniculum vulgare Mill.) or other herbs that contain the same major aromatic ingredients. In many Mediterranean countries, aniseed flavored brandies shave a long tradition of production. In our country, Aniseta is a traditional strong alcoholic beverage that is mostly produced on the island of Korčula. During the production of brandy, many volatile substances are produced whose content and composition determine the quality of the finished product. The aim of this paper is to determine the volatile component profile of Anižeta brandy. Solid phase micro extraction technique (HS-SPME) was used to isolate volatile compounds. The analysis of the isolated volatile compounds was performed using gas chromatography coupled with mass spectrometry (GC-MS). A total of 26 volatile compounds belonging to the following chemical groups have been identified: esters, higher alcohols, terpenes, phenyl propanes and norisoprenoid derivatives. Esters are the most abundant, andphenyl propanecis-anethole (17.88%) and trans-anethole (31.62%) are present in the high estrelative proportions, contributing to the sweet, specific aroma of Anižeta. The results obtained were compared with the literature data of similar alcoholic beverages in other countries.
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NaslovIsparljivi spojevi vina od maline = Volatile compounds of raspberry wines / Žana Delić, Ivana Vuković, Tomislav Svalina, Marko Šuste, Emilija Friganović, Mladenka Šarolić, Boris Dorbić.
Materijalni opisGraf. prikazi.
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OpisPosljednjih godina proizvodnja voćnih vina neprestano raste zbog sve veće potražnje potrošača za visokokvalitetnim voćnim vinima. Voćna vina proizvode se fermentacijom soka ili pulpe koštičavog, jezgričavog, jagodičastog, bobičastog ili ostalog voća (osim grožđa). Cilj ovog rada bio je usporediti sastav isparljivih spojeva vina proizvedenih od šumskih i kultiviranih malina. Isparljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku vina od šumske maline identificirano je 37 spojeva što predstavlja 90,5 % udjela isparljivih spojeva, dok je u uzorku vina od kultivirane maline identificirano 20 spojeva što predstavlja 93,9 % udjela isparljivih spojeva. Kiseline, fenoli i ugljikovodici nisu pronađeni u uzorku vina od kultivirane maline za razliku od uzorka vina od šumske maline. Uzorak vina od šumske maline imao je pet puta veći udjel C13-norizoprenoida nego uzorak vina od kultivirane maline. Vino od kultivirane maline sadržavalo je značajno veći udjel viših alkohola, dvostruko veći udjel izoamilnog alkohola, ali nije utvrđena veća razlika u sadržaju ukupnih estera između vina od kultivirane i šumske maline. Prema dobivenim rezultatima može se zaključiti da vino od šumske maline ima kompleksniji sastav isparljivih spojeva u odnosu na vino od kultivirane maline.In recent years, the production of fruit wines has been steadily increasing due to the increasing consumer demand for high quality fruit wines. Fruit wines are produced by the fermentation of fruit juice or pulp of bone, kernel, soft, berry and other fruits (except grapes). The aim of this study was to compare the composition of volatile compounds of wines produced from forest and cultivated raspberries. The volatile compounds were isolated by solid phase solid phase microextraction (HS-SPME) and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). In the forest raspberry wine sample 37 compounds were identified, representing 90. 5 % of the volatile compounds content, while in the cultivated raspberry wine sample 20 compounds were identified, representing 93. 9 % of the volatile compounds content. Acids, phenols and hydrocarbons were not found in the sample of cultivated raspberry wine as opposed to the sample of forest raspberry wine. C13-norisoprenoids were present in five times the proportion in the forest raspberry wine sample than in the cultivated raspberry wine sample. Cultivated raspberry wine contained a significantly higher content of higher alcohols and twice the content of isoamyl alcohol, but no major difference in the content of total esters was found between wines from cultivated and forest raspberry. According to the results obtained, it can be concluded that forest raspberry wine has a more complex composition of volatile compounds compared to cultivated raspberry wine.
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NaslovPonašanje i stavovi studenata Veleučilišta "Marko Marulić" u Kninu o funkcionalnim napitcima = Behavior and attitudes of students of the Marko Marulić Polytechnic of Knin toward functional beverages / Emilija Friganović, Danijel Anić, Ančica Sečan Matijaščić, Mladenka Šarolić, Boris Dorbić, Žana Delić, Marko Šuste.
Materijalni opisGraf. prikazi.
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OpisU radu su ispitani ponašanje i stavovi studenata Veleučilišta "Marko Marulić u Kninu o funkcionalnim napitcima (FN) (uključivo sportski napitci; bez mliječno-baziranih napitaka) te je dana usporedba s učestalošću konzumacije sokova od voća i/ili povrća (SVP), sokova domaće proizvodnje (SDP) i energetskih pića s visokim sadržajem kofeina (EPK). Ispitivanje je provedeno od 05. do 15. 10. 2015. godine putem otisnutog anketnog upitnika među dobrovoljnim studentima kojima je omogućena anonimnost. Korištena su pitanja zatvorenog tipa koja su obuhvatila opće podatke, te podatke o ponašanju i stavovima studenata o funkcionalnim napitcima. Dobiveni podaci obrađeni su u MS Excel 2010. Rezultati ispitivanja pokazuju da napitke deklarirane kao funkcionalni sokovi konzumiraju svi ispitanici, a barem jednom tjedno konzumira ih 69,57 % ispitanika. SVP barem jednom tjedno konzumira 73,91 % ispitanika, dok ih 10,87 % ispitanika nikada ne konzumira. SDP ne konzumira 23,91 % ispitanika, a 45,67 % konzumira ih barem jednom tjedno. EPK nikada ne konzumira 45,65 % ispitanika, a 26,08 % konzumira ih barem jednom tjedno. Domaća proizvodnja (43,48 %), pristupačna cijena (28,26 %), utjecaj na organizam (39,13 %) te kvaliteta proizvoda (36,96 %) najznačajniji su razlozi za kupnju SDP, SVP, FN i EPK (tim redom). Prosječna potrošnja SVP, SDP, FN i EPK dnevno po ispitaniku je 1,62 dL, 1,20 dL, 0,65 dL i 0,54 dL (tim redom). Ispitanici preferiraju sokove od bazge, cikle, drenjina, jabuke i grožđa te robne marke "Vindi Iso sport" i "Red Bull" na temelju saznanja o sastavu i djelovanju pojedinih napitaka na organizam.The paper examines the behavior and attitudes of students of the Marko Marulić Polytechnic in Knin on functional drinks (FN) (including sports drinks; without milk-based drinks) and compares with the frequency of consumption of fruit and/or vegetable juices (SVP), domestic production juices (SDP) and energy drinks with high caffeine content (EPK). The survey was conducted from 5 to 15 October 2015 through a printed questionnaire among volunteer students who were granted anonymity. Close ended questions were used to gather general data and data on students' behavior and attitudes about functional drinks. The obtained data were processed in MS Excel 2010. The results of the study show that all respondents consume beverages declared as functional juices, and that FN are consumed at least once a week by 69.57 % of respondents. 73.91 % of respondents consume SVP at least once a week, while 10.87 % of respondents never consume SVP. SDP does not consume 23.91 % of respondents, and 45.67 % consume them at least once a week. EPK is never consumed by 45.65 % of respondents, and 26.08 % consume EPK at least once a week. Domestic production (43.48 %), affordable price (28.26 %), effect on the organism (39.13 %) and product quality (36.96 %) are the most important reasons for buying SDP, SVP, FN and EPK, respectively. The average daily consumption of SVP, SDP, FN and EPK per respondent was 1.62 dL, 1.20 dL, 0.65 dL and 0.54 dL, respectively. Respondents prefer juices from elderberry, beetroot, cornelian cherry, apple and grape, and the brands "Vindi Iso sport" and "Red Bull" based on knowledge about the composition and effect of certain beverages on the body.
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NaslovLjekovita i uzgojna saznanja o bademu i orahu = Medicinal and breeding knowledge of almond and walnut / Boris Dorbić, Andrej Uremović, Ivan Gugić, Emilija Friganović.
Materijalni opisIlustr.
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OpisIako je medicina napredovala, liječenje ljekovitim biljem i danas ima sve veću ulogu i značaj u životima ljudi. Proizvodnja lupinastog voća na malim ekstenzivnim voćnjacima i okućnicama dio je naše tradicije. U mediteranskom području uspješno se mogu uzgajati orah i badem. Orah i badem su izuzetno vrijedne ljekovite biljke/voćke i mogu se koristiti na više načina. Prilikom izrade rada u svrhu primarnih podataka korišteno je anketno istraživanje koje je provedeno na području grada Knina, okolice i ostalih susjednih gradova. Za sekundarne podatke korištene su stručne i znanstvene publikacije i radovi. Cilj anketnog istraživanja bilo je istražiti percepcije i stavove ispitanika o ljekovitim i uzgojnim saznanjima o bademu i orahu. Anketno istraživanje je provedeno tijekom studenog 2018. godine. Rezultati su pokazali da više od polovine ispitanika ima saznanja o nekim uzgojnim i agro-ekološkim zahtjevima oraha. Ovisno o pitanju ispitanici uglavnom poznaju agro-ekološke zahtjeve badema. U većoj mjeri ispitanici poznaju i nutritivne vrijednosti ploda oraha i badema te njegovu ljekovitost. Dobiveni rezultati se mogu koristiti prilikom popularizacije uzgoja oraha i badema na dalmatinskom području ili Zagori kao i trendovima njihove uporabe u prehrani.Although medicine has advanced, medicinal herbs still play an increasing role and importance in people's lives. Production of nuts in small extensive orchards and gardens is part of our tradition. Walnut and almond can be successfully grown in the Mediterranean area. Walnuts and almonds are extremely valuable medicinal plants / fruits and can be used in many ways. In compiling the paper,to obtain primary data, a survey was conducted that was carried out in the area of Knin, the surrounding area and other neighboring cities. For secondary data, professional and scientific publications and papers were used. The aim of the survey was to investigate respondents' perceptions and attitudes about the knowledge of using almond and walnut for the purposes of healing and breeding. The survey was conducted during November 2018. The results showed that more than half of the respondents had knowledge of some of the breeding and agro-ecological requirements of walnuts. Depending on the question, respondents generally know the agro-ecological requirements of almonds. To a greater extent, respondents are also aware of the nutritional value of walnut and almond fruit and its healing properties. The results obtained can be used to popularize the cultivation of walnuts and almonds in the Dalmatian area or the area of Zagora and as well as trends of their use in the diet.
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NaslovStavovi i percepcije kninskih srednjoškolaca o uzgoju i primjeni sobnog bilja = Attitudes and perceptions of the Knin-based secondary school pupils concerning the growing and use of indoor plants / Boris Dorbić, Tea Zemunović, Emilija Friganović, Elma Temim, Željko Španjol, Katica Arar.
Materijalni opisGraf. prikazi.
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OpisNa osnovu njihovog habitusa, sobno bilje se dijeli na šest skupina: vrste koje izgledom podsjećaju na trave, biljke uspravnog rasta, penjačice i puzavice, rozetaste biljke i loptaste biljke. Unutar općeg dijela ovog rada obrađuju se ekološki i uzgojni zahtjevi sobnog bilja, kao i opća saznanja o njihovim različitim skupinama. Anketno istraživanje provedeno je tijekom mjeseca travnja i svibnja 2018. godine na uzorku od 60 ispitanika (učenika srednje škole) s područja grada Knina, njegove okolice i susjednih mjesta. Svrha navedenog istraživanja bila je istražiti stavove i percepcije kninskih srednjoškolaca o nabavi, uzgoju i primjeni sobnog bilja. Temeljem anketnog istraživanja ustanovljeno je da ispitanici (učenici kninskih srednjih škola) najviše nabavljaju sobno bilje u vrtnim centrima i supermarketima Knina. Najveći broj ispitanika godišnje izdvoji do 100 kn za nabavu i njegu sobnog bilja. Manji broj ispitanika se često bavi uzgojem lončanica aromatičnog bilja u interijeru. Najvažnija im je ukrasna karakteristika kod sobnog bilja cvijet. Mali broj ispitanika se bavi i uzgojem sobnog bilja. Najveći broj sobnog bilja im se nalazi u dnevnoj sobi. Za uzgoj i njegu sobnog bilja učenike su najviše zainteresirali njihovi roditelji i rodbina.Based on their habitus, indoor plants are divided into six groups: types whose appearance reminds of grasses, plants that grow vertically, climbers and creepers, rosette-shaped and ball-shaped plants. Ecological and growth requirements of indoor plants have been addressed in the general part of this paper and general knowledge is provided about their different groups. A survey research was conducted in April and May 2018 on a sample of 60 respondents (secondary school pupils) from the area of the city of Knin, its outskirts and the neighbouring towns. The specific objective of the previously mentioned research was to analyse attitudes and perceptions of the Knin-based secondary school pupils in terms of supply, growing and use of indoor plants. According to the findings of the survey research, it was concluded that the respondents (the Knin-based secondary school pupils) most frequently purchase indoor plants in the Knin-based garden centres and supermarkets. The largest number of the respondents spend up to HRK100 at an annualised level for the purchase and care for indoor plants. A smaller number of the respondents are frequently involved in growing of potted aromatic herbs indoors. The decorative feature of indoor plants that they pointed out as the most important for them is the flower. A small number of the respondents are also involved in growing of indoor plants. The respondents normally place the largest number of indoor plants in the living room. The secondary school pupils’ parents and relatives played the most important role in terms of arousing their interest in growing and care for indoor plants.
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NaslovSenzorska procjena tjestenine obogaćene proteinima konoplje i graška = Sensory evaluation of hemp and pea proteins enriched pasta / Emilija Friganović, Martina Runje, Sara Ujaković, Boris Dorbić, Mladenka Šarolić, Duška Ćurić, Tajana Krička.
Materijalni opisIlustr.
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OpisTjestenina predstavlja idealan matriks za dodavanje različitih izvora nutrijenata. Obogaćivanjem se tjestenini, osim nutritivnih, mijenjaju i senzorske karakteristike. Cilj ovog rada bio je utvrditi prihvatljivost svježih i svježih kuhanih uzoraka širokih rezanaca obogaćenih različitim udjelima proteina graška i proteina konoplje od strane potrošača. U tu svrhu pripremljena su i ocijenjena po 4 (četiri) uzorka širokih rezanaca, svježih i svježih kuhanih, s različitim udjelima proteina konoplje i graška u recepturi proizvoda dodanih kao konopljino brašno s 31 % proteina konoplje i kao prah proteina graška s min. udjelom proteina graška od 80 %. Iz dobivenih rezultata senzorske procjene može se zaključiti da je najprihvatljiviji uzorak širokih rezanaca obogaćenih konopljinim brašnom onaj s udjelom konopljinog brašna od 10 % (3,1 % proteina konoplje) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka te da je najprihvatljiviji uzorak širokih rezanaca obogaćenih proteinima graška u prahu onaj s udjelom proteina graška u prahu od 5 % (4 % proteina graška) na ukupne suhe sastojke i u slučaju svježih i u slučaju kuhanih uzoraka.Pasta is an ideal matrix for adding different sources of nutrients. Besides nutritional, pasta enrichment changes the sensory characteristics of pasta as well. The aim of this paper was to determine the acceptability of fresh and cooked fresh wide pasta noodle samples enriched with different proportions of pea protein and hemp proteins by consumers. For this purpose, 4 (four) samples of wide noodles with different proportions of hemp (added as hemp flour with 31 % protein of hemp) and pea protein (added as a pea protein powder with min. with a pea protein fraction of 80 %) in the product recipe, fresh and fresh cooked, were prepared and evaluated. From the obtained results of the sensory evaluation it can be concluded that the most acceptable sample of wide noodle pasta enriched with hemp flour is the one with 10 % of hemp flour (3.1 % of hemp protein) of total dry ingredients in case of fresh and in case of cooked samples, and that the most acceptable sample of wide noodles enriched with pea protein powder is the one with 5 % of pea protein power (4 % of pea proteins) of total dry ingredients in case of fresh and in case of cooked samples.
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NaslovSenzorska procjena različitih oparaka od aromatičnog bilja = Sensory evaluation of different infusions from aromatic herbs / Boris Dorbić, Emilija Friganović, Marija Slipčević, Margarita Davitkovska, Zvezda Bogevska, Ana Vujošević.
Materijalni opisIlustr., fotogr.
Način izrade datotekeizvorno digitalna građa
Vrstačlanak
OpisU prošlosti i sadašnjosti čovjek je bio okružen i ovisan o ljekovitom bilju. Postepeno ga je upoznavao i to prvo za liječenje, a kasnije i za prehranu. U preradi aromatičnog bilja uglavnom se koriste samo oni dijelovi biljke (npr. plod, cvijet, list, stabljika, korijen, gomolj itd.) koji sadrže aktivne tvari. Čaj se može prirediti kao oparak, uvarak, provarak i naljev. Uglavnom se većina čajeva pripravlja kao oparak ili infuzija. U općem dijelu rada su opisane biološke i kemijske karakteristike aromatičnog bilja čiji su oparci korišteni za senzorsku procjenu, a to su: lavanda, lipa, kamilica, paprena metvica (menta), komorač, kadulja i majčina dušica. U praktičnom dijelu rada metodom senzorske procijene potrošača obavljena je procjena oparaka od gore navedenih vrsta aromatičnog bilja (20 gramske filtarske monodoze) tvrtke Franck d.o.o. Zagreb, što je ujedno i cilj ovoga rada. Senzorska procjena je provedena tijekom druge polovice 2018. godine na uzorku od 20 studenata Veleučilišta "Marko Marulić" u Kninu. Rezultati procjene su pokazali sljedeće: ispitanici su ocjenom dovoljan ocijenili oparak od kadulje. Oparci od lavande, majčine dušice i lipe su ocijenjeni ocjenom dobar, a oparke od mente, kamilice i komorača ispitanici su ocijenili s ocjenom vrlo dobar.Both in the past and in the present humans have been surrounded and dependent on medicinal herbs. They gradually gained a deeper insight into them, primarily for the purpose of use in traditional medicine and subsequently also in order to use in everyday diet. All the parts of the plant that contain active substances (e.g. fruit, flower, leaf, stem, root, tuber, etc.) are used in the processing of aromatic plants. Tea can be prepared as an infusion, decoction, extraction through cooking and maceration. Most teas are prepared as an infusion. The general part of the paper provides a description of biological and chemical characteristics of aromatic plants whose infusion had been used for sensory evaluation, such as: lavender, linden, chamomile, peppermint (mint), fennel, sage and thyme. In the practical segment of the paper, the method of consumer sensory evaluation was used to evaluate the infusions made from the previously mentioned species of aromatic plants (20 grams monodose) produced by the company Franck L.t.d. Zagreb, which was simultaneously also the objective of this paper. Sensory evaluation was conducted during the second half of 2018 on a sample of 20 students from Marko Marulić Polytechnic of Knin. According to the evaluation results, sage infusion was graded as sufficient by the respondents. Infusions from lavender, thyme and linden were graded as good, whereas infusions from mint, chamomile and fennel were graded as very good by the respondents.
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