GLASILO FUTURE, Vol. 6 No. 2-3, 2023.
Izvorni znanstveni članak
https://doi.org/10.32779/gf.6.2-3.4
Sensory evaluation of dandelion (Taraxacum officinale Weber) enriched pasta
Emilija Friganović
orcid.org/0000-0001-6871-6716
; Veleučilište "Marko Marulić" u Kninu, Knin.
Duška Ćurić
; Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Zagreb.
Tajana Krička
; Sveučilište u Zagrebu Agronomski fakultet, Zagreb.
Sažetak
Thanks to scientific research and evidence that supports the fact that nutrition and health are closely related, consumers are turning to the group of food products that we call functional foods, which also includes enriched products. Pasta is a popular and suitable food for enrichment by adding different ingredients. The aim of this work was to prepare fresh pasta, i.e. fresh wide noodles enriched with different proportions of dried and pulverized dandelion leaves, and to determine the acceptability of fresh and cooked fresh samples by consumers. For this purpose, 4 (four) samples of wide noodles, fresh and cooked fresh, with different proportions of dandelion leaves in the product recipe were prepared and evaluated. 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. Pasta enriched with dried and pulverized dandelion leaves has been rated highly by consumers. From the obtained results of sensory evaluation, it can be concluded that the most acceptable sample is the control sample, and of the wide noodles enriched with dandelion, the one with a proportion of 10 % of dried and pulverized dandelion leaves to the total dry ingredients, both in the case of fresh and in the case of cooked fresh samples. The data show that for some sensory properties there are statistically significant differences between the samples, especially for the samples with the highest proportion of dandelion leaves.
Ključne riječi
pasta enrichment, dandelion (Taraxacum officinale Weber) leaves, sensory evaluation.
Hrčak ID:
306907
URI
Datum izdavanja:
30.6.2023.
Posjeta: 206 *