Apple jam with different ingridients

Na Fakulteti za kmetijstvo in biosistemske vede v Mariboru smo v okviru poskusa za diplomsko delo pripravili jabolčno marmelado z različnimi dodatki (pomarančna lupinica, cimet v prahu, klinčki v prahu, burbonska vanilja). Senzorično ocenjevanje vzorcev je bilo izvedeno dne 27. 5. 2017 na Grajskem trgu v Slovenski Bistrici. Preizkuševalci so ocenjevali všečnost vonja, barve, okusa, konsistence, sladkosti in kislosti marmelade, podali so tudi skupno oceno. Rezultati ocenjevanja so pokazali, da v spremljanih parametrih in skupni oceni med ocenami vzorcev ni statistično značilnih razlik. Sicer pa je visoke ocene za okus in vonj dobil vzorec marmelade z dodatkom burbonske vanilje, najslabše pa je bilo pri tem vzorcu ocenjeno razmerje med sladkorjem in kislino. Zelo visoko skupno oceno je dobila marmelada z dodatkom pomarančne lupinice. Prav tako je visoko oceno dobila ta marmelada za okus, barvo in vonj. Najvišjo oceno za razmerje med sladkostjo in kislino ter za konsistenco je dobila marmelada z dodatkom cimetaAt the Faculty of Agriculture and Life Sciences Maribor, in the framework of the experiment for the thesis, we prepared an apple jam with various additives (orange peel, cinnamon powder, cloves powder, bourbon vanilla). Sensory assessment of samples was performed on 27.5.2017 at Grajski trg in Slovenska Bistrica. The examiners assessed the smell, color, taste, consistency, sweetness and acidity of the jam. They also provided a joint assessment. The results of the evaluation showed that the highest grades for taste and smell were obtained by a sample of marmalade with the addition of Burbon vanilla, and the worst case study was the sugar-acid ratio. The highest overall score was given to the marmalade with the addition of an orange peel. Also, this marmalade was given the highest rating for taste, color and smell. The highest estimate for the sweetness and acid ratio and for consistency was given by cinnamon marmalade