Sekvencijalni testovi u odabiru članova panel grupe

Selection a trainee on a panel uses the ISO-methodology, which may include usage of the sequential tests. Sequential tests are a means to economize the number of evaluations (as much as 50%) required to draw a conclusion, for example, acceptance vs. rejection of a trainee on a panel. Tests are very practical and efficient as they take into consideration the possibility that the evidence derived from the first few evaluations may be quite sufficient to draw a conclusion. Evaluations are conducted according to the procedure appropriate for the chosen method and the results of each completed test are entered into a graph in which three regions are identified: the acceptance region, the rejection region and the continue testing region. Testing continues until a point touches or crosses one of the lines bordering the region of indecision. This work showed how in the simply way, with minimum number of the evaluations, may be reached a decision of acceptance or rejection of a trainee on a panel.Odabir kandidata za senzorskog analitičara vrši se prema ISO-metodologiji pri čemu se mogu koristiti i sekvencijalni testovi. Sekvencijalnim testovima se smanjuje broj potrebnih mjerenja (čak iza 50%) pri donošenju zaključka o prihvaćanju ili odbacivanju kandidata za senzorskog analitičara. Testovi su vrlo praktični i efikasni jer uzimaju u obzir vjerojatnost da rezultati dobiveni iz prvih nekoliko mjerenja mogu biti sasvim dovoljni za donošenje valjanog zaključka. Izvođenje testa vrši se po odgovarajućem postupku za izabranu metodu, a rezultati svakog završenog testa se unose u odgovarajući graf u kojemu su već unaprijed definirana tri područja: područje prihvaćanja, područje odbacivanja te područje nastavljanja testiranja. Test traje do trenutka kada odgovor kandidata prijeđe ili dodirne jednu od graničnih linija područja. Ovim radom je pokazano kako se sekvencionalnom analizom na jednostavan način i s malim brojem mjerenja može postići odluka o prihvaćanju ili odbacivanju kandidata za panel grupu

Sekvencijalni testovi u odabiru članova panel grupe

Selection a trainee on a panel uses the ISO-methodology, which may include usage of the sequential tests. Sequential tests are a means to economize the number of evaluations (as much as 50%) required to draw a conclusion, for example, acceptance vs. rejection of a trainee on a panel. Tests are very practical and efficient as they take into consideration the possibility that the evidence derived from the first few evaluations may be quite sufficient to draw a conclusion. Evaluations are conducted according to the procedure appropriate for the chosen method and the results of each completed test are entered into a graph in which three regions are identified: the acceptance region, the rejection region and the continue testing region. Testing continues until a point touches or crosses one of the lines bordering the region of indecision. This work showed how in the simply way, with minimum number of the evaluations, may be reached a decision of acceptance or rejection of a trainee on a panel.Odabir kandidata za senzorskog analitičara vrši se prema ISO-metodologiji pri čemu se mogu koristiti i sekvencijalni testovi. Sekvencijalnim testovima se smanjuje broj potrebnih mjerenja (čak iza 50%) pri donošenju zaključka o prihvaćanju ili odbacivanju kandidata za senzorskog analitičara. Testovi su vrlo praktični i efikasni jer uzimaju u obzir vjerojatnost da rezultati dobiveni iz prvih nekoliko mjerenja mogu biti sasvim dovoljni za donošenje valjanog zaključka. Izvođenje testa vrši se po odgovarajućem postupku za izabranu metodu, a rezultati svakog završenog testa se unose u odgovarajući graf u kojemu su već unaprijed definirana tri područja: područje prihvaćanja, područje odbacivanja te područje nastavljanja testiranja. Test traje do trenutka kada odgovor kandidata prijeđe ili dodirne jednu od graničnih linija područja. Ovim radom je pokazano kako se sekvencionalnom analizom na jednostavan način i s malim brojem mjerenja može postići odluka o prihvaćanju ili odbacivanju kandidata za panel grupu

Sensory evaluation of dessert milk products

Kvalitetu gotovog proizvoda obilježava niz faktora, a jedan od njih je i nivo senzorske poželjnosti. Od velike je važnosti za osiguranje plasmana novih proizvoda na tržištu saznanje o tome kako ih prihvaćaju potrošači. U ovom radu istraživane su dvije vrste mliječnih desertnih proizvoda na bazi proteina sirutke. Šezdeset potrošača testiralo je uzorke koristeći hedonističku skalu od 9 mogućih odgovora (ocjena). Senzorska kvaliteta je također procijenjena primjenom sistema bodovanja koristeći faktore značaja na skali od 20 bodova. Svježi uzorci i uzorci čuvani u uvjetima hladnjaka (4 °C, 85% rel. vlažnosti) ocjenjivani su svakih 7 dana (u razdoblju od 35 dana) u uvjetima temperature 20 °C. Bodovanje je provela panel grupa od 5 članova. Podaci su statistički obrađeni i interpretirani. Rezultati hedonističke skale pokazali su da ih potrošači smatraju vrlo poželjnim (preko 95%). Sistem bodovanja korišten u senzorskoj procjeni pokazao je da dolazi do značajnih promjena u kvaliteti za vrijeme skladištenja, ali one nisu toliko brze i velike da bi proizvod nakon 35 dana skladištenja bio senzorski neprihvatljiv (<11,2 boda). Može se zaključiti da je nivo kvalitete istraživanih uzoraka vrlo visok prema procjeni potrošača i senzorskih analitičara.The quality of a product is compromise between many factors, one of which is high level of sensory appeal Of major importance among factors determining marketing success of a new food product is consumers\u27 acceptability. Two kinds of new dessert milk products based on whey proteins were studied. Consumers (60 persons) tasted samples using nine-point hedonic scale. Quality was evaluated as well using sensory scoring method and 20-point scale. Fresh samples and cold stored samples (4 °C, 85% R. H.) were evaluated every 7 days (during 35 days) at room temperature (20 °C) by a panel composed of 5 members. Data of sensory and hedonic evaluation of quality were statistically analyzed. The results of hedonic scale application showed high consumers acceptability (above 95%) of new products. Sensory scoring pointed out significant changes in quality of both soft albumin cheeses during storage, that was not fast and strong enough to reach cut-off level (<11,2 points) during 35 days of storage. Concluding it is possible to state that quality level of new products was very high as according to consumers \u27or sensory analitcs\u27 opinion

ASSESSMENT OF CONSUMER HABITS, ATTITUDES AND OPINIONS TOWARDS HONEY

The aim of this research was, through an online questionnaire, to collect data on the habits, attitudes and opinions of consumers towards honey in Croatia, during the spring 2020. The study included 175 respondents, and the results showed that the respondents most often consume honey on a weekly basis (37.1%). Also, 72.0% of sample purchase honey directly from producers, and 73.7% of respondents never purchase honey in a specialised store. Considering the attitudes, the results of the research show that a high share of respondents agrees that they consume honey due to the beneficial effect on health, general quality, and nutritional value (84.0%, 83.4% and 70.3%, respectively). The results of consumer opinions evaluation show that 66.9%, 66.3% and 64.0% of sample agree that the quality of honey is indicated by taste, aroma and texture, respectively, where the highest share (91.4%) of sample agree that honey has a beneficial effect on the immune system, and slightly lower shares agree that honey contains bioactive compounds, has a beneficial effect on the skin, anticancer effect, and a beneficial effect on neurodegenerative changes (80.0%, 69.1%, 56.0% and 49.0%, respectively)

Lactulose in milk

Laktuloza je ketoza dobivena iz laktoze tijekom postupka grijanja i pohrane mlijeka i mliječnih proizvoda. Ovaj šećer je nešto slađi i topljiviji od laktoze. Prisustvo laktuloze u umjetnoj prehrani djece potiče razvoj bakterije Bifidobacterium bifidum u crijevnoj flori, što oponaša floru nađenu kod djece hranjene majčinim mlijekom. Laktuloza se primjenjuje u liječenju kronične opstipacije i sustavne encefalopatije. Cilj istraživanja bio je odrediti udjel laktuloze u sirovom mlijeku, mlijeku nakon tri različita režima pasterizacije, te mlijeku steriliziranom u tri različita tipa sterilizatora. Drugo, željelo se utvrditi koliki je udjel laktuloze u uzorcima steriliziranog mlijeka različitih proizvođača prisutnih na zagrebačkom tržištu. Udjel laktuloze određen je enzimnom metodom. Toplinskom obradom udjel laktuloze raste tako da prosječna vrijednost u sirovom mlijeku od 0,91 mg/100 g raste do intervala od 3,972 do 4,987 mg/100 g mlijeka za uzorke pasteriziranog mlijeka, te do raspona od 27,069 do 29,225 mg/ 100 g mlijeka za uzorke steriliziranog mlijeka. Veći udjel laktuloze nastao je u uzorcima pasteriziranim na višoj temperaturi pasterizacije. Vrsta sterilizatora nije značajno utjecala na udjel laktuloze iako su najviše vrijednosti utvrđene u cjevastom sterilizatoru, potom infuzionom i pločastom. Udjel laktuloze u uzorcima steriliziranog mlijeka sa zagrebačkog tržišta bio je u rasponu od 0,984 do 53,578 mg/100g mlijeka.Lactulose is ketose derived from lactose during heating and storage of milk and dairy products. This carbohydrate is a slightly sweeter and more soluble than a lactose. The presence of lactulose in an artificial infants nutrition iniciate the development Bifidobacterium bifidum microorganism in the intestinal flora. The aim of this work was twofolded. As it is well known that a development of lactulose occurs during a thermal processes, in this work the influence of a different thermal regimes on lactulose content was analysed. For this purpose, a lactulose content in raw milk samples, milk samples obtained by three different pasteurization regimes as well as after sterilization process on three different sterilizer types, was established. Secondly, a lactulose content in sterilized milk samples from different dairy industries supplied from Zagreb market was established. Lactulose content was determined by enzimatic method. Thermal processing increased lactulose content from an average 0,91 mg/100 g in raw milk samples up to the level between 3.972 to 4.987 mg/100 g for pasteurized milk samples. The values from 27.069 to 29.225 mg/100 g were established in sterilized milk samples. Higher lactulose content arose in milk samples treated at higher pasteurization temperature. The type of sterilizer used had no influence on lactulose content, although the higher values were obtained in tubular sterilizer followed by infusion and plate sterilizers. Lactulose content ranged from 0.984 to 53.578 mg/100 g in sterilized milk samples supplied from market

The aroma of the probiotic yogurts with and without supplements

Svrha ovog rada je istražiti promjene do kojih dolazi tijekom čuvanja nekih probiotičkih mliječnih proizvoda, a ovisno o trajanju i temperaturi skladištenja. U radu je ispitivan udjel komponenata arome uzoraka probiotičkih jogurta tijekom skladištenja na + 4 °C i + 20 °C. Određivani su acetaldehid, diacetil, etanol te mliječna, limunska i octena kiselina, a analize su vršene počevši od 0-tog dana svaki peti dan tijekom 20 dana. Acetaldehid, etanol, te mliječna, limunska i octena kiselina određeni su enzimskim metodama, a diacetil kolorimetrijski. Rezultati pokazuju da se udjel acetaldehida smanjuje tijekom skladištenja pri čemu je pad koncentracije brži na +20 °C. S druge strane, koncentracije diacetila, etanola i octene kiseline rastu tijekom skladištenja na obje temperaturne razine. Koncentracija mliječne kiseline tijekom skladištenja raste na obje temperature, te nakon 20 dana skladištenja poraste dvostruko. Isto tako se i koncentracija limunske kiseline udvostručuje tijekom skladištenja. Porast svih određivanih organskih kiselina nešto je veći na višoj temperaturi skladištenja. 003.The purpose of this study was to establish the changes in aroma compounds of fermented milks with probiotics during storage as a function of time and temperature. The aroma compounds concentration in probiotic yogurt samples, during storage at + 4 and +20°C were studied. Acetaldehyde, diacetyl, ethanol and organic acids (lactate, acetate, citrate) content were determined during 20 days, every fifth day from the beginning of storage. Acetaldehyde, ethanol, lactic, citric and acetic acid concentration were determined using an enzymatic method, while diacetyl concentration was determined using colorimetric method. The results showed that the acetaldehyde decreased during storage. The decrease was higher at elevated temperature. On the other hand, diacetyl, ethanol and acetic acid increased during storage at both temperatures. The concentration of lactic acid increased during storage at both temperature and at the end of storage it was doubled. The amount of citric acid increased in the same manner. The increase of all organic acids during storage was higher at elevated temperature

Stability and sensory evaluation of eggs produced by addition of different amount of linseed oil into feed

The aim of this study was to evaluate the impact of increased amount of ω-3 fatty acids in eggs achieved by addition of different amounts of linseed oil into feed on egg quality during storage. The changes in quality parameters between experimental groups were studied on eggs containing different amount of ω-3 fatty acids stored for 7, 14, 21, 28, 35 and 42 in refrigerator (10 eggs per group in each experiment). The influence of increased amount of n-3 fatty acids on sensory characteristics was evaluated in two panel tests. Egg quality parameters were significantly (P<0.05) influenced by the storage time. Weight loss was significantly higher in the first week of storage, and colour changes were highest after 28 days of storage in for all experimental groups. The increased amount of ω-3 fatty acids in eggs did not affect egg quality parameters. Furthermore, the difference in ω-3 fatty acids content did not cause changes in sensory characteristics of eggs as rated by both panels

Esencijalni minerali mlijeka i njihov dnevni unos konzumiranjem mlijeka

Minerals occur in all foodstuffs as well as in milk and dairy products. The mineral content in milk is influenced by many factors ranging from environmental conditions during pasture, feeding, breeding, stage of lactation and climate to post-milking handling, transportation and processing. The aim of the study was to assess whether the intakes comply with Recommended Dietary Allowances (RDA), Adequate Intakes (AIs) or Tolerable Upper Intake Levels (ULs) for essential elements. Milk samples from different producers and with different fat content were purchased from Zagreb’s market four times in year 2007 and analysed. Concentrations of ten minerals (Ca, P, Mg, Fe, Cu, Zn, Mn, Ni, K and Na) were determined by atomic absorption spectrometry. Mean values of mineral contents were in range with the literature data. The daily intakes of these minerals by school children selected in age-gender groups (school children 8-9 years old and adolescents 15-18 years old) through milk consumption were also estimated. The average daily intake of essential minerals ranged from a minimum of 1.36 % of manganese up to 35.27 for phosphorus, irrespective of age and gender of children.Minerali se nalaze u svim namirnicama pa tako i u mlijeku i mliječnim proizvodima. Na udjel minerala u mlijeku utječu mnogi faktori, od uvjeta zaštite okoliša za vrijeme ispaše, hranjenja, uzgoja, stadija laktacije i klime do postupaka nakon mužnje, transporta i obrade. Cilj istraživanja bio je procijeniti je li unos esencijalnih minerala u skladu s vrijednostima za Preporučene dnevne unose (RDA), Adekvatne unose (AIs) ili Maksimalno dozvoljene dnevne unose (Uls) za esencijalne elemente. Analizirani su uzorci mlijeka različitih proizvođača, s različitim udjelom masti, a nabavljeni su na zagrebačkom tržištu četiri puta tijekom 2007. godine. Udjeli deset minerala (Ca, P, Mg, Fe, Cu, Zn, Mn, Ni, K and Na) određeni su pomoću atomske apsorpcijske spektrometrije. Srednje vrijednosti udjela minerala bile su u skladu s literaturnim podacima. Također je procijenjen dnevni unos navedenih minerala putem mlijeka, kod djece školskog uzrasta (školska djeca u dobi 8-9 godina i adolescenti u dobi 15-18 godina) podijeljene u grupe obzirom na godine i spol. Prosječni dnevni unosi esencijalnih minerala kretali su se od minimalno 1,36 % za mangan do maksimalno 35,27 % za fosfor, bez obzira na dob i spol djece

Method of milk quality control and of the milk products

Ovaj rad donosi prikaz naših standardnih metoda za kontrolu kvalitete mlijeka i mliječnih proizvoda i uspoređuje ih s metodama objavljenim u priručniku "Official Methods of Analysis of the Association of Official Analytical Chemists", XIV izdanje. S obzirom da je na 28. simpoziju za mljekarsku industriju Jugoslavije 1990. godine osnovana analitička sekcija, u radu su izneseni i određeni prijedlozi, odnosno smjernice za rad buduće analitičke sekcije

Imunoenzimske metode u procjeni kvalitete meda i pčelinjih proizvoda

Imunoenzimska ELISA metoda (engl. Enzyme-Linked ImmunoSorbent Assay) se istražuje u posljednje vrijeme kao brza, jednostavna i visokospecifična analitička metoda za unaprjeđenje i standardizaciju kvalitete meda i pčelinjih proizvoda. Med i pčelinji proizvodi se osim zbog nutritivne vrijednosti učestalo koriste i zbog brojnih pozitivnih bioloških učinaka, a ELISA metoda svoju primjenu u standardizaciji njihove kvalitete može pronaći kod utvrđivanja autentičnosti, botaničkog podrijetla te razlikovanja uzoraka prirodnog meda. Metoda se razvija u svrhu određivanja pčelinjih proteina i peptida, kao što su apalbumin-1 i defensin-1, a koji mogu predstavljati biljege izvornosti. Imunoenzimska ELISA metoda primjenu pronalazi i u određivanju peludi određene biljne vrste u svrhu utvrđivanja botaničkog podrijetla, te pri procjeni kvalitete određivanjem enzima, kao i u svrhu razlikovanja uzoraka prirodnog meda određivanjem specifičnih proteina