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2009, vol. 50, br. 1-2, str. 9-13
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Deskriptivna senzorna analiza kao alat za upravljanje kvalitetom prehrambenih proizvoda
Descriptive sensory analysis as tool for food product quality management
aUniverzitet u Banjoj Luci, Tehnološki fakultet, Republika Srpska, BiH
bUniverzitet u Istočnom Sarajevu, Tehnološki fakultet, Zvornik, Republika Srpska, BiH
Sažetak
Danas prehrambena industrija obezbeđuje dovoljnu količinu kolača i srodnih proizvoda, ali posebno mjesto na našim trpezama imaju kolači i kolačići proizvedeni prema tradicionalnim, domaćim recepturama. Izrada ovih proizvoda zahtijeva dosta ručnog rada i zbog toga se ove vrste kolača proizvode u poluindustrijskim uslovima. Da bi zadovoljili potrebe potrošača, kolači moraju imati karakteristike kvaliteta definisane odgovarajućim propisima. Definisanjem internih kriterijuma kvaliteta proizvoda, koji se ugrađuju u proizvođačke specifikacije stvaraju se uslovi za kontinuiranu proizvodnju i plasman na tržište proizvoda standardnog, ujednačenog kvaliteta. U cilju definisanja kvaliteta, iz proizvodnog asortimana jedne slastičarne sa sjedištem u Banjoj Luci, odabrano je devet vrsta kolača, proizvedenih u poluindustrijskim uslovima, prema recepturi proizvođača. Ispitan je sadržaj osnovnih hemijskih sastojaka kolača. Primjenom deskriptivne senzorne analize odgovarajućim terminima je dat detaljan opis i ustanovljen dostignuti nivo kvaliteta odabranih pokazatelja i sveukupnog kvaliteta ispitivanih kolača. Rezultati senzorne analize pokazali su da je izrazito visok nivo kvaliteta kod pet, a visok nivo kvaliteta kod četiri vrste kolača. Preciznim definisanjem senzornih svojstava proizvoda olakšava se rad osobama koje kontrolišu kvalitet procesa proizvodnje i karakteristike kvaliteta prehrambenih proizvoda značajnih u ishrani ljudi.
Abstract
Food industry offers enough quantity of cakes and similar products, but special place on our table have cakes produced according to the traditional, home-made formulas. Manufacturing of those products demands a lot of manual work, and therefore those cakes are manufacturing in half-industrial producing conditions. To satisfy consumers' expectations, cakes must have quality characteristics as defined in related regulations. Conditions for continual production and distribution of standard, uniform quality is possible if products' internal quality criteria are defined and incorporated in production specifications. Nine types of cakes produced in Banja Luka, in halfindustrial conditions according to the producers' formulas, are selected from a cake-producers' products program to define their quality. Fundamental chemical components in cakes were analyzed. Detailed description of quality level by appropriate terms for selected characteristics and overall quality of analyzed cakes were evaluated using descriptive sensory analysis. Results of sensory analysis showed that five cakes types had extra high and four cakes types had high quality level. Employees responsible for quality control of production process and characteristics of food products' are to be helped with precisely defined sensory characteristics.
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