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dc.creatorPecić, S.
dc.creatorVeljović, Mile
dc.creatorDespotović, Saša
dc.creatorTešević, Vele
dc.creatorNikićević, Ninoslav
dc.creatorNikšić, Miomir
dc.date.accessioned2020-12-17T19:56:33Z
dc.date.available2020-12-17T19:56:33Z
dc.date.issued2011
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/2413
dc.description.abstractGanoderma lucidum has been used for more than 2000 years in traditional Chinese medicine. It is not edible mushroom since its fruiting bodies are tough and corky, but the extract of this mushroom can be used as additives for food or drinks. The reason for great attention of this mushroom is due to the wide variety of its bioactive compounds, such as triterpenes, polysaccharides (β-glucans), proteins, steroids etc. In the production of beverages, very important fact is that the Ganoderma is a rich source of bitter triterpenoids and bioactive polysaccharides. Brandy is an alcoholic beverage with a very long tradition in Serbia and it is produced by distillation of fermented fruits. Brandy can be mixed with different medicinal herbs, and according to Serbian tradition, these products are treated as forms of folk medicine. In this study, we investigated the sensory properties of special type of grape brandy and wine distillate, which were obtained by maceration of various amounts (0.5-2.5%) of fruit bodies of Ganoderma lucidum. The origin of strain of G. lucidum was from wild Bojčinska forest near Belgrade. Sensory characteristics of the brandies were determined using modified Bux-baum model of positive ranking (20 score max.). The samples of brandies were subject for sensory evaluation by a panel comprising 5 qualified testers. The results of the evaluation showed that total sensory quality of samples were between 16.7 and 17.85, which we consider as very good score. The best rated was the sample of grape brandy with 2.5% G. lucidum. The obtained results suggest that sensory properties of these special brandies were completely acceptable for the tasters. Supplementation of this mushroom with different kind of brandy can improve the sensory characteristics and health properties of spirit drinks.en
dc.publisher7th International Congress of Food Technologists, Biotechnologists and Nutritionists, 2011
dc.rightsrestrictedAccess
dc.source7th International Congress of Food Technologists, Biotechnologists and Nutritionists, Proceedings
dc.subjectGanoderma lucidumen
dc.subjectGrape brandyen
dc.subjectSensory characteristicen
dc.subjectWine distillateen
dc.titleThe sensory properties of special brandy with ganoderma lucidumen
dc.typeconferenceObject
dc.rights.licenseARR
dc.citation.epage86
dc.citation.other: 83-86
dc.citation.spage83
dc.identifier.rcubconv_7887
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_2413
dc.identifier.scopus2-s2.0-84945911710
dc.type.versionpublishedVersion


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