Sensory Evaluation of Pralines Containing Different Honey Products
2010
Преузимање 🢃
Аутори
Popov-Raljić, JovankaLaličić-Petronijević, Jovanka
Georgijev, Aneta S.
Popov, Vladimir S.
Mladenović, Mića
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The re...sults were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.
Кључне речи:
dark chocolate pralines / Apis mellifera carnica Poll drone larvae / blossom honey / pollen / sensory attributes / storageИзвор:
Sensors, 2010, 10, 9, 7913-7933Издавач:
- MDPI, BASEL
Финансирање / пројекти:
- Селекција медоносне пчеле, одређивање квалитета и географског порекла меда у Србији (RS-MESTD-MPN2006-2010-20102)
DOI: 10.3390/s100907913
ISSN: 1424-8220
PubMed: 22163633
WoS: 000282218800002
Scopus: 2-s2.0-77958055741
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Popov-Raljić, Jovanka AU - Laličić-Petronijević, Jovanka AU - Georgijev, Aneta S. AU - Popov, Vladimir S. AU - Mladenović, Mića PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2351 AB - In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines. PB - MDPI, BASEL T2 - Sensors T1 - Sensory Evaluation of Pralines Containing Different Honey Products EP - 7933 IS - 9 SP - 7913 VL - 10 DO - 10.3390/s100907913 ER -
@article{ author = "Popov-Raljić, Jovanka and Laličić-Petronijević, Jovanka and Georgijev, Aneta S. and Popov, Vladimir S. and Mladenović, Mića", year = "2010", abstract = "In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18-20 degrees C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p lt 0.01) influence on the sensorially evaluated properties of pralines.", publisher = "MDPI, BASEL", journal = "Sensors", title = "Sensory Evaluation of Pralines Containing Different Honey Products", pages = "7933-7913", number = "9", volume = "10", doi = "10.3390/s100907913" }
Popov-Raljić, J., Laličić-Petronijević, J., Georgijev, A. S., Popov, V. S.,& Mladenović, M.. (2010). Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors MDPI, BASEL., 10(9), 7913-7933. https://doi.org/10.3390/s100907913
Popov-Raljić J, Laličić-Petronijević J, Georgijev AS, Popov VS, Mladenović M. Sensory Evaluation of Pralines Containing Different Honey Products. in Sensors. 2010;10(9):7913-7933. doi:10.3390/s100907913 .
Popov-Raljić, Jovanka, Laličić-Petronijević, Jovanka, Georgijev, Aneta S., Popov, Vladimir S., Mladenović, Mića, "Sensory Evaluation of Pralines Containing Different Honey Products" in Sensors, 10, no. 9 (2010):7913-7933, https://doi.org/10.3390/s100907913 . .