GLASILO FUTURE, Vol. 7 No. 5-6, 2024.
Prethodno priopćenje
https://doi.org/10.32779/gf.7.5-6.3
Sensory evaluation of cornelian cherry (Cornus mas L.) and jujube (Ziziphus jujuba Mill.) liqueurs
Emilija Friganović
orcid.org/0000-0001-6871-6716
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
*
Ana Matin
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska cesta 25, 10000 Zagreb, Republika Hrvatska
Tanja Bogdanović
; Hrvatski veterinarski institut, Veterinarski zavod Split, Laboratorij za analitičku kemiju i rezidue, Split, Republika Hrvatska
Mladenka Šarolić
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Republika Hrvatska
Anđela Grabovac
; Završena studentica stručnog prijediplomskog studija Prehrambena tehnologija
Ančica Sečan
; FUTURA – stručno-znanstvena udruga za promicanje održivog razvoja, kulture i međunarodne suradnje, Šibenik, Republika Hrvatska
Ana Perković
; Studentica stručnog prijediplomskog studija Prehrambena tehnologija
Ljiljana Nanjara
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Anita Pamuković
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Marko Duvančić
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Boris Dorbić
; Sveučilište u Splitu, samostalni studij Mediteranska poljoprivreda, Split, Republika Hrvatska
* Dopisni autor.
Sažetak
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.
Ključne riječi
Hrčak ID:
335373
URI
Datum izdavanja:
31.12.2024.
Posjeta: 520 *