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Porovnání senzorických vlastností džemů slazených steviol-glykosidy a dalšími sladidly
KÜFFNEROVÁ, Nela
The aim of the diploma thesis was evaluation of sensoric attributes of blueberry and current jams sweetened by selected Steviol glycosides and their comparing with other sweeteners. For evaluation of sensoric attributes were used rebaudioside A, stevioside, aspartame, erythritol and sugar beet. Stevia rebaudiana var. Bertoni is a persistent plant, which contains sweetening Steviol glycosides, which have a use in food processing. They are available in the area of EU indicated as E960 since 2011. The most used Steviol glycosides are stevioside and rebaudioside A, which are demarcated with a high sweetness, which could be 200-400 times higher than saccharose. The usage of sweeteners is legislatively allowed, which means it is also allowed to do sensoric analyse and detect perception of added substances in food. These analyses evaluate food with the help of sense - perception. Methodical part of the work contains procedure, used methods for gaining evaluation of data from a sensoric analyse after the degustation of jams, which has taken place with the presence of ten judges - an academic students in the working compartment of University of South Bohemia. Respondents entered their evaluation into protocols, which were prepared in advance. The results of diploma thesis are evaluated by the method of Kramer, which is used for this kind of analyse. The critical scale between 20 and 40 with the value of probability P = 95% was defined according to this method. Evaluation is described with the help of graphs and tables, added with a wordily describtion. Conclusion of analyse of diploma thesis is, that the usage of Steviol glycosides is not most suitable way of sweetening jams. Acceptable valuations of jams containing Steviol glycosides were proven in parameters of colour and aroma. The reasons for less successful evaluation of Steviol glycosides could be due to bad pH of food or badly chosen dosing, without combination of other kinds of sweeteners. The best sensory characteristics traditionally showed sugar beet and aspartame followed by rebaudioside A and stevioside, which were placed on the third and forth place from five used sweeteners. The part of the diploma thesis was an evaluation of questionnaire, where the result was, that asked people preferred fruit ingredient of jams (type of fruit, amount) not their way of sweetening while choosing a jam.
Vliv přírodních extraktů na senzorické vlastnosti a prodloužení skladovatelnosti masa pstruha duhového (Oncorhynchus mykiss)
TUNYS, Ondřej
This bachelor thesis evaluates the effects of natural rosemary extract "Inolens 4" on microbiological quality, sensory attributes, colour change and oxidative effect of rainbow trout (Oncorhynchus mykiss). The evaluation is expressed in comparison with the control sample (no additive). Individual analyses took place in different days (0, 3, 6, 10 and 14 days). The microbiological analysis showed values in the range of 1.93 - 2.25; 5.10 - 5.27; 5.12 - 5.80 and 6.34 - 7.66 log CFU*g-1 on days 0, 6, 8 and 10. The limit for freshwater fish consumption (7 log CFU*g-1) was exceeded on 10th day of storage. On the contrary Inolens 0.5 achieved the best result. Sensory analyses also showed that Inolens 0.5 achieved the best results in all sensory attributes (odour, taste, aftertaste, consistency) of cooked fish. Also TBARS analysis evaluating lipid oxidation proved that the application of Inolens 4 extract had a positive effect causing an inhibition of oxidative processes in the muscle. Therefore all the results of this study have shown that the natural extract "Inolens 4" has antioxidant effects extending the storage of rainbow trout meat in combination with suitable storage (vacuum and cooling at 4 +- 1 °C) for up to 10 days. Moreover it has a mild effect on the improvement of sensory properties.
Technologické parametry a konzervárenské zpracování plodové zeleniny
Pechová, Lenka
The thesis is focused on technological parameters and canning of fruit vegetables. The literary section describes the different kinds of vegetables grown, its material composition, crop changes, storage and conservation options. The practical part of the laboratory and sensory evaluated gherkins variety ZUZANA F1, ORFEUS F1, REGINA F1, KAREN F1, PARTNER F1 and KARLOS F1. Laboratory quality parameters were evaluated different varieties and sizes, weight, color, firmness, soluble solids content, malic acid concentration and all titratable acids. Preservation was chosen sterilization in sweet and sour marinade. The results were statistically evaluated tabular and graphical.
Technologické parametry a konzervárenské zpracování hrušek asijských odrůd
Jarolík, Ivan
Theoretical part of thesis contains information about importance of sensory analysis for quality evaluation of food. Further described are tools of sensory perception, which are used for sensory analysis. Experimental part consists of laboratory analysis of six varieties of pears in fresh form (Asian varieties Man san gill, Kumt ghant chu, Shinseiki, Chojuro and Pung su, and European variety Conference). These pears were then processed into juice, compote and puree. These products were evaluated in sensory analysis. It was found that the drought of summer 2015 had significant effect on size and weight of pears. Results of sensory analysis tell us that variety Man san gill is most suitable for production of the juice, Shinseiki for production of the compote and Conference for production of the puree. Asian pears are not suitable for the puree production.
Vliv zkrmování výlisků z technického konopí na senzorickou kvalitu masa brojlerových kuřat
Fernandová, Dominika
This thesis deals with the influence of hempseed cakes in feed mixtures on the sensory meat quality of broiler chickens. During the experiment broiler chickens were fed with feed mixtures containing 5 % and 15 % of hempseed cakes and compared with the control group deprived of hempseed cakes. The total carcass yield, carcass yield of breast and thigh muscle, the amount of dry matter, crude protein and fat were determined. The pH and color of meat were measured and at the end of this experiment sensory evaluation of breast and thigh muscle was performed. For most sensory descriptors statistically significant differences were not demonstrated. Sensory evaluation of breast muscle determined a statistically significant difference (P < 0,05) with descriptors of odour and fibrousness. Sensory evaluation of thigh muscle showed a statistically significant difference (P < 0,05) with descriptors of odour, color, fibrousness and flavour.
Vliv výlisků ostropestřece mariánského v krmné směsi brojlerových kuřat na sensorickou jakost masa
Sedláčková, Kateřina
The aim of this diploma was evaluate the effect of feeding milk thistle (Silybum marianum L.) seed cakes on sensoric quality of broiler chickens meat. The experimental groups of broiler ROSS 308 received feed mixtures containing 0 % (C - control), 5 % (MT5) and 15 % (MT15) of milk thistle seed cakes. The chickens were fattened on conventional deep litter system. The trial lasted 37 days. Sensory analysis of breast and thigh muscle samples was evaluated in special sensory laboratory (Department of Food Technology, Mendel university in Brno) according ISO 8589. Breast meat was significantly (P < 0,05) rated as the best in parameter flavour in C (control) and MT15 group. The thigh meat was evaluated significantly (P < 0,05) best for colour and fibreness parameters in MT15 group. The addition of milk thistle seed cakes do not worsened sensory characteristic of breast or thigh meat of broilers and reflects standard sensory quality traits.
Vláknina v müsli produktech
Bouzková, Klára
The main target of the thesis was to analyse the content of dietary fibre and lipid in 15 muesli samples, and to compare measured quanta with data on the product cover. The highest content of dietary fibre (11,2; 10,0 and 9,7 %) and soluble dietary fibre (5,84; 4,78 and 4,41%) has been stated in samples 11, 3, 7. The lowest content of dietary fibre (5,1 %) and soluble dietary fibre (0,17 and 0,19 %) has been stated in samples 4 and 5. The highest content of lipid has been measured in samples 3 and 13 (16,67 and 26,47 %). The lowest highest content of lipid has been measured in sample 4 (0,4 %). This was caused by the technology process in both cases. In all samples, except samples 5 and 13, the measured content of lipid was lower than the stated data on the product cover. The most marked contrast of data stated on the product cover and the measured value was 77,8 %, the lowest 7,1 % though. Then also sensory analysis has been done by 20 respondents (10 women and 10 men). They evaluated the visage of the cover when opened, aroma, crispness, swallowness, taste, attractiveness and the overall impress. Focusing on the overall impress, the best assessed sample by both men and women was sample 9: Chocolate wheat cereals. The worst assessed sample by both men and women was sample 6: Blueberries muesli with barleycorn.
Technologie výroby a kontrola jakosti šunek
Straňák, Lukáš
This bachelor thesis was made on topic Technology of production and quality control of ham. The main problematics is classification of ham to the assortment of meat products, definition of ham, production technology and methods, which are used for quality control of this product. Besides of characterization of ham, the other types of hams, which are known in foreign countries, are described in this thesis too. Smoked and dry-cured ham included. In the Czech republic the most important and the most known ham is Prague Ham. In this time there is attempt for registration of Prague Ham as one of traditional speciality guaranteed. The base of production technology is selection of high-quality raw material and suitable proportion of individual components of brine. Right carrying out of production steps up to packing, are important steps which are ensuring producion of high-quality and harmless to health product. Quality control is done by sensory analysis, physico-chemical analysis and instrumental methods.
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.
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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