Sensory Evaluation of Dried Apple Slices from Four Varieties of Organically Grown Apples

V diplomsko nalogo so bili vključeni suhi krhlji iz štirih sort jabolk: \u27Topaz\u27, \u27Dalinbel\u27, \u27Rubinola\u27 in \u27Pilot\u27, ki so bile ekološko pridelane v Sadjarskem centru Maribor-Gačnik. Posušene so bile v sušilnici sadja (50 °C, 24 ur, brez žveplanja) v vasi Krašči blizu Murske Sobote. V mesecu marcu 2011 smo izvedli senzorično ocenjevanje, kjer so preizkuševalci ocenjevali naslednje parametre: videz (oblika krhlja, barva kožice, barva mesa), konsistenco (čvrstost, sočnost krhlja), okus (odnos sladkor-kislina, gumijavost) ter skupni vtis (celovita jedilna kakovost in sprejemljivost jabolčnega krhlja) na 10 cm dolgi nestrukturirani črtni skali. Sorta je statistično značilno vplivala na vse ocenjevane parametre. Pri senzoričnem ocenjevanju sta pri vseh parametrih najboljše ocene prejeli sorti \u27Topaz\u27 in \u27Dalinbel\u27, najslabše ocenjena pa je bila sorta \u27Pilot\u27.Dry slices of four different cultivars of apples were included in the thesis research: \u27Topaz\u27, \u27Dalinbel\u27, \u27Rubinola\u27 and \u27Pilot\u27, which were organically produced at the Fruit centre Maribor-Gačnik. They were dried in a fruit dryer (50 °C, for 24 hours, without sulphuring) located in the village of Krašči near Murska Sobota. In march 2011 sensory evaluation was performed, where testers evaluated the following parameters: appearance (shape of the slices, skin colour, fruit flesh colour), consistency (firmness, juiciness), flavour (sugar-acid ratio, rubberiness) and overall impression (overall dining quality and acceptability of apple slices) on a 10 cm long unstructured line scale. The variety had a statistically significant effect on all evaluated parameters. In the sensory evaluation, the best assessments in all parameters were given to the variety \u27Topaz\u27 and \u27Dalinbel\u27 and the worst were given to the \u27Pilot\u27 variety