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Stanovení základních jakostních charakteristik vybraných vzorků čokolády pomocí senzorické analýzy a fyzikálních metod
Budínová, Andrea
This diploma thesis focuses on the production of high quality chocolate and the determination of basic quality characteristics by means of sensory analysis and physical methods. Eight samples of unsweetened chocolate have been used with the same ratio of dry cocoa solids. The theoretical chapter of my thesis describes cocoa beans and other raw materials needed for chocolate production. The work further describes individual steps of the whole process of chocolate production, chocolate composition and health aspects. The practical part focuses on physical measurement of chocolate hardness by means of testing machine TIRAtest 27025 and spectrophotometric method for the determination of color with spectrophotometer Konica Minolta CD 3500d. The samples were assessed by sensory analysis which evaluated seven descriptors: pleasantness of the colour shade, colour intensity, hardness when broken by hand, hardness of the chocolate when it is first bitten into, melting in the mouth, taste and overall impression. To find out the popularity of the chosen samples of unsweetened chocolate, a questionnaire was drawn up. The penetration method assessed sample No. 2 as the hardest one, which was also confirmed by sensory analysis of the hardness. Spectrophotometric measurement of the colour showed sample No. 3 to be the darkest one. The sensory analysis rated sample No. 1 as the best one when evaluating melting in the mouth, taste and overall impression.
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Senzorické hodnocení medu
Stará, Barbora
The theme of the thesis was "Sensory analysis of honey". The main objective was to carry out sensory evaluation of various honey samples, as well as focus on the composition of honey, honey types, use honey in food and cosmetic products and to study the issue of the effects of honey on human health and adulteration. For samples of honey sensory analysis evaluated the color, appearance, consistency, smell and taste. Sensory evaluation of honey was held from 25. 9. 2015 to 27. 9. 2015 in the premises of leisure centers in Lužánecký park. The Commission was composed of 6 members from the ranks of people who deal with this issue. The total number of samples tasted was 48. It was a single-flower honeys, multispecies flower honeys, multispecies pasted flower honeys and honeydew honeys. I was part of the committee for sensory analysis. The event was organized by the working nástavkových beekeepers CZ, a. S. With financial participation of the Ministry of Agriculture. The results showed that all samples correspond honey sensory requirements for honey. The winner was a single-flower honey from contestants from Roštění for multispecies flower honeys contestants from Prague, for pasted honeys contestants from the Highlands and the winner for the honeydew honeys become a competitor in the sticks.
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Senzorické hodnocení bylinných čajů z konvenční a ekologické produkce
Haluzová, Klára
In the theoretical part of the bachelor thesis focused on the topic Sensory evaluation of herbal teas from the conventional and ecological production, the basic theoretical knowledge concerning the issue of herbal teas and sensory analysis are summed up. The practical part deals with the assessment of the influence of conventional and ecological way of production on sensory characteristics of herbal teas. Ten samples of teas of one sort were prepared for the sensory evaluation, five sorts from the conventional producer and five of the same teas from the ecological producer. Tested herbal teas were chamomile, marigold, nettle, peppermint and sage. The evaluation was performed in the sensory laboratory of the Department of Food Technology of the Mendel University in Brno in March 2016 by ten trained evaluators. Following descriptors were evaluated with each sample: overall visual aspect of dry tea before preparation, intensity of aroma, acceptability of aroma, presence of strange aroma, colour hue and its intensity, clearness, intensity of flavour, acceptibility of flavour, presence of strange flavours and overall impression after preparation. For the teas evaluation was used the method of description, category scales and graphical unstructured scales. On the grounds of the sensory analysis it was found that selected sorts of teas in dry state were evaluated better at the ecological production. However, we cannot definitely say which teas had better sensory characteristics. It can be stated that when herbal teas are concerned, the sensory characteristics were not notably influenced by the way of production.
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Senzorická jakost sterilovaných masozeleninových výrobků určených pro dětskou výživu
Hroudová, Soňa
The diploma thesis titled Sensory quality meat-vegetables sterilized products intended for infant nutrition in the first part deals with good nutrition to children and basic food ingredients. Another part describes how to best introduce children baby foods. Also, the production of baby foods and their legislation. The last part of the literature review deals with sensory analysis of food. For the practical part has selected four baby food, which were sensory evaluated after a period of twenty-one months, every three months. Evaluated the color saturation, coloring uniformity, consistency, homogenity, smell and taste. Results were processed using Duncan's test and evaluated. It was found that for all four types of child nutrition for better preservation of sensory quality of storage in the dark. In all samples, it would be possible to extend the minimum shelf life of eighteen at twenty-one months.
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Senzorická jakost drůbežího masa v závislosti na krmivu
Lexová, Eliška
This graduation thesis analyses the sensoric properties of the poultry meat with respect to feeding. The thesis is aimed at meaning and quality of the muscle meat of the broiler and description of the influence of the feed on the sensoric qualities. The samples of the broiler (breast and thigh muscle meat) were evaluated from four breeders (A, B, C, D) in three different times. The meat has been evaluated for smell, colour, stringiness, fragility, juiciness, chewability and taste. The differences among individual breeders in analysed properties were assessed as an effects of the feed. The evaluation shows the best poultry breeder in the sense of the breast muscle, has been breeder D. This breeder achieved the best results (p < 0,05) in three parametrs (colour, chewability and taste). The best breeder, in the sense as regards thigh muscle, has been the breeder A, who achieved the best results (p < 0,05) in four parametrs from seven ( fragility, juiciness, chewability and taste). Finally, the three samples of the muscle meat from each breeder were evaluated. In most cases no statistical significance was observed in sensoric quality although few samples showed significant differences in sensoric quality but those are assumed to be caused by other factors than feed. It because all broilers were fed with the same kind of feed.
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Porovnání senzorické jakosti šunek v závislosti na receptuře
Poukarová, Anna
This diploma thesis deals with evaluation of the quality of meat products considering chemical and sensory indicators. There are described methods for determining their constituents, such as proteins, fat, water, salt and other additional parameters. Below are mentioned possible ways of sensory evaluation of quality. Conclusion of the theoretical part presents innovation in the production of meat products. There are described raw materials increasing the nutritional value of meat products having regard to consumer pressure and new technologies in production. The practical part deals with the assessment of 13 hams from the market network extra quality ham and ham of the top quality. The sensory analyzes showed the basic descriptors of meat products: color, overall appearance in the cut, consistency, aroma, taste and overall impression. Pure muscle protein, dry matter, fat and sodium chloride were determined by the chemical analysis. The color of each samples was evaluated by spectrophotometer. The thesis includes a questionnaire survey on the theme frequency of consumption of hams and consumers preferences in their purchase.
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Porovnání kvality UHT mléka
Neubauerová, Markéta
The diploma thesis is concerned with the quality of UHT milk in the Czech republic and changing its properties during cold storage. The first part describes the composition of milk and the various steps of the manufacturing process of milk treated by high temperature heating. It is further elaborated the issue of nutritional and sensory changes after heat treatment. The second part focuses on the research of 35 samples of milk with different fat content UHT-treated by heating purchased in the Czech markets. We bought two packs from each sample. The content of some ingredients (fat, protein) listed on the packaging were experimentally controlled for all samples. A titratable acidity and active acidity was measured and the milk was analysed for sensory and microbiological quality. The samples were stored in the refrigerator. After the shelf life the sensory and microbiological quality was tested. The titratable and active acidity was checked again. The results were statistically analyzed by paired t-test and compared with results of other authors. It showed good quality UHT milk placed on the Czech market.
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Ovlivnění obsahu akrylamidu v medovém pečivu úpravou technologického postupu
Hadravová, Kristýna
The thesis process the issue of formation and elimination of acrylamide in foods. Experimentally solves optimization recipe to reduce the content of acrylamide in gingerbread while maintaining the sensory properties. It was verified the effect of three different additives (soda, calcium chloride and citric acid) on acrylamide formation in comparison with the original recipe, which is traditionally used leavening agent ammonium carbonate, which promotes the formation of acrylamide. Combination of all three tested compounds is able to reduce the acrylamide content below the detection limit and simultaneously achieve an acceptable sensory properties. Questions related to some undesirable effects in the rejected variants in tested combinations of additives are discussed.
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Možnosti výroby piva technikami vysokokoncentrovaných mladin v prostředí malých pivovarů
Stuchlík, Tomáš
In the theoretical part of the bachelor thesis on the topic Options for beer manufacture with methods of high gravity worts at the setting of small breweries are basic division of breweries by the size, description of traditional manufacture of beer and the HGB methods with adventages and disadvenages including practical experiencies of several brewers. For the taste panel evaluation were prepared eight samples with diluting of two original beer which were brewed at the practical tutorial of Brewing Industry. Evaluation was done with form for beer point evaluation. The best results reached undiluted beer, but between diluted samples wasn't striking diffference. Key words: HGB, minibrewery, adventages, disadvanteges, beer, high gravity wort, sensory evaluation
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Kvalita pšeničné mouky českých a zahraničních výrobců
Zigmundová, Veronika
The aim of this thesis was to compare the wheat flour quality of Czech and foreign producers. Soft wheat flour was evaluated from 14 producers from the Czech Republic and 21 foreign producers (from Austria, Slovakia, Romania, Ukraine, Australia and New Zealand). The basic technological analysis of these flour samples was made and farinograph properties of doughs were carried out on farinograph device. The baking experiment with the quality parameters evaluation and sensory analysis of baked products were made, the flour and crust colour was determined and the baked products compactness was carried out as well. The Czech flour quality didn´t differ from foreign flour significantly (level of importance = 0,05). Only Zeleny sedimentation test and drop dough consistency were different, where the Czech flour was evaluated better.
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