Author(s):
1. Slavica Grujić, Faculty of Technology Banja Luka, Republic of Srpska, Bosnia and Herzegovina
2. Božana Odžaković, Faculty of Technology Banja Luka, Republic of Srpska, Bosnia and Herzegovina
3. Slavica Marković, Faculty of Technology Banja Luka, Republic of Srpska, Bosnia and Herzegovina

Abstract:
Da bi se obezbjedio uspjeh u razvoju novog proizvoda, njegov kvalitet mora biti usaglašen sa očekivanjima potrošača na ciljnom tržištu. Deskriptivni i diskriminatorni senzorni testovi su neizostavni u tim istraživanjima. U ovom radu prikazana je metodologija određivanja optimalnog odnosa slasti i kiselosti modela voćnog preliva sa malinom, koji će biti prijatan za konzumiranje kao sastojak i dekoracija sladoleda ili poslastičarskih proizvoda. Da bi se odredio intenzitet slasti (izražen kao sadržaj suve materije, DM) i kiselosti novog proizvoda, izvršena je kvantitativna deskriptivna senzorna analiza kvaliteta 6 model uzoraka voćnog preliva sa malinom (temperature 4-8°C) različite ukupne kiselosti (0.60%; 0.70%; 0.80%), od kojih su 3 uzorka sa 35% DM, a 3 uzorka sa 45% DM. Smrznute maline (35%), šećer, voda i limunska kiselina korišteni su za proizvodnju model uzoraka. Za dalju analizu i definisanje intenziteta slasti odabrani su uzorci M1.2 (manje sladak DM=35%) i M2.2 (više sladak DM=45%) sa 0.70% kiselosti. Primjenom dvosmjernog „Testa poređenja u parovima“ za n=58 ispitanika, ustanovljeno je da nema statistički značajne razlike (p0.05) između upoređivanih uzoraka M1.2 i M2.2, serviranih sa vanilija sladoledom (temperature -10°C). Na osnovu toga su određeni parametri kvaliteta model uzorka proizvoda, slast (DM=40%) kao aritmetička sredina za upoređivane uzorke i kiselost 0.70%. To ensure success in new product development, its quality must be harmonized with consumers’ expectations in target market. Descriptive and the discriminatory sensory tests are indispensable in these researches. This paper presents a methodology of determining optimal ratio of sweetness and acidity of fruit toppings with raspberry, delicious for consumption with ice cream or confectionery products. To determine intensity of new product sweetness (expressed as dry matter content, DM) and acidity, a quantitative descriptive sensory analysis of 6 model samples of fruit topping with raspberry (temperature 4-8°C) and different total acidity (0.60%; 0.70%; 0.80%) were performed, of which 3 samples had 35% DM and 3 samples 45% DM. Frozen raspberries (35%), sugar, water and citric acid were used for the samples production. For further analysis and sweetness defining, samples M1.2 (less sweet DM=35%) and M2.2 (more sweet DM=45%), with 0.70% acidity were selected. Using two-sided "Paired comparison test" for n=58 respondents, it was found that there wasn’t statistically significant differences (p0.05) between compared samples M1.2 and M2.2, served with vanilla ice cream (temperature -10°C). Based on this, product’s quality parameters, sweetness (DM=40%) as an arithmetic average of compared samples, and acidity 0.70% were determined.

Key words:
novi proizvod,senzorni testovi,potrošači,new product,sensory tests,consumers

Thematic field:
Quality control and food safety

Date of abstract submission:
01.06.2016.

Conference:
XI Savjetovanje hemičara, tehnologa i ekologa Republike Srpske

Final paper Paper for reviews Abstract