National Repository of Grey Literature 171 records found  1 - 10nextend  jump to record: Search took 0.00 seconds. 
Senzorické hodnocení vybraných druhů ovocných vín
PRÁŠEK, Jiří
The aim of this thesis was to prepare at least three samples of fruit wines and make a sensory evaluation of them within a group of evaluators. The results of the sensory evaluation of fruit wines bought in the market were added. The sensory analysis of the fruit wine samples was done at the Faculty of Agriculture at the University of South Bohemia in České Budějovice. Evaluators (n= 61; 21 to 55 years old) made a perception (ranking and sensory profile) of the fruit wine samples. The best self-made fruit wine was rosehip wine (fruit of Rosa canina). The worst self-made fruit wine was blackthorn wine (fruit of Prunus spinosa L.). The assessors did not register any big differences during the analysis of the commercially made fruit wines, therefore the variability in evaluation depended on the individual preferences. The complete impression of evaluated fruit wines mainly consisted of the results from analysis of the aroma and the taste of those samples.
Quality of poultry meat in relation to the production method
KADLECOVÁ, Lucie
The topic of this thesis is the quality of poultry meat in relation to the production method. In the literature review, poultry meat is described, then its consumption in the Czech Republic and its chemical composition. Selected methods of sensory analysis are also described. Types of tested meats are characterized in the practical part. This thesis is also focused on the experimental evaluation of the chemical composition of chicken breast muscle from the Loužná farm using the NIR method and comparing the composition changes depending on the age of the chickens. It is followed by selected sensory methods aimed at recognizing differences in chicken meat from three different productions. In addition, there was published a questionnaire to determine citizen's preferences for products (chicken meat) from different production methods.
Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
Senzorické hodnocení vybraných obilných nápojů
URBAN, Martin
The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.
Complex characterisation of medical herbs and study of their utilization in food industry as a source of functional components
Burdějová, Lenka ; Kráčmar, Stanislav (referee) ; Šilhár, Stanislav (referee) ; Polovka, Martin (advisor)
Presented thesis deals with the complex characterization of extracts from medical plants using spectroscopic and chromatographic techniques, with emphasis on the influence of solvent, post-harvest treatment of the sample, location and year of production on selected parameters. Part of the work is devoted to application of selected extracts from medical plants in suitable form into beverages. The thesis is divided into two parts. At the first part of the work combination of electron paramagnetic resonance, ultraviolet visible spectroscopy, liquid chromatography and inductively coupled plasma optical emission spectrometry was applied for characterization of aqueous, ethanol and dimethylsulfoxide extracts from 10 selected medical plants, which were collected from two different locations during two years (2015, 2016) and post-harvestly treated by two ways (freezing, drying). In total, 39 parameters were determinated: namely total phenolic compounds content, total flavonoids content, 14 specific phenolic compounds, colour characteristics in the CIE L*a*b* system (L *, a*, b *, C*, h°, BI), radical-quenching activity using the cation radical of the 2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid), antioxidant/pro-oxidant activity using the spin trapping technique in the presence of 5,5-dimethyl-1-pyrrolin-N-oxide (DMPO)/potassium peroxodisulphate and content of 15 minerals (Al, As, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, P, Pb, Zn). The results confirmed that the studied parameters of medical plants are influenced by the extraction system, post-harvest treatment of samples, year of production, origin of samples (locality) and species composition. It has been shown that the type of extraction solvent significantly affects the composition of the extracts. On the basis of these analyzes, for food application – the isolation of the main functional components (phenolic compounds, flavonoids) –50% ethanol, post harvest treatment by drying and samples of Mentha piperita, Melissa officinalis, Hypericum perforatum and Salvia officinalis were selected. The second part of the thesis was focused on the application of selected extracts of medical plants to beverages (syrups). The above mentioned plants, 25% ethanol instead of 50% ethanol (due to the limitation of the ethanol content in final raw material), were selected for the application. At first, extraction of medical plants was optimized. Suitable ratio of material and solvent (1:10), extraction time (8 h) and herb absorbency (50–62 %) were determined. The prepared extract after filtration was applied to the syrup concentrate in different ratios to produce one-species syrups and further sensorially tested to select the suitable recipe, the best flavour and basis for the production of two-species syrups. The mint syrup was the most tasty and generally the most acceptable one-species syrup, and sage syrup was selected as the basis for two-species syrups. Further, the most appropriate recipes of the two-species syrups were chosen, the most sensorially acceptable one was selected and further tested if it would be appropriate to colour them. Preferentially, it has been found that it is not necessary to colour two-species syrups. On the basis of the sensory analysis, it has been found that peppermint and sage-peppermint syrups were the most tasty and acceptable syrups, which could be, after further testing, produced industrially to enrich the food market.
Využití náhradních sladidel v nealkoholických nápojích a jejich vliv na senzorickou jakost
WEISSOVÁ, Denisa
The subject of this thesis was to evaluate the use of sweeteners in a selected group of soft drinks from the viewpoint of the sensory quality. Using selected methods of sensory analysis were evaluated four samples of soft drinks with lemon flavor. The first sample A - Sprite contained aspartame, acesulfame K and fructose - glucose syrup. The second sample B - Slice consisted of the aspartame and acesulfame Ksweeteners. Sample C - Lemon contained only sugar and last sample D - Santerre, was composed of aspartame, acesulfame K and sodium saccharin. The evaluators were divided into two groups according to age. The first group of respondents was composed of students from the University of South Bohemia in the age of 18-27 years. The second group was composed of randomly selected people aged 40+. The aim of the thesis was to determine whether there is a disparity between the groups. Top rated sample became the sample A - Sprite. Differences occurred in sample B and C. Sample B which contains aspartame and acesulfame K was preferably evaluated bythe first group, whereas the second group consisting of older respondents evaluated preferably sample C Lemon. Lemon sample contains only sugar and its taste is therefore less noticeable or even perceived as without flavour, based on the evaluated results.The lowest rated sample was unambiguously sample D, which contains sweetener aspartame, acesulfame K and sodium saccharin. Part of this work was a questionnaire for consumers.Its main aim was to find out what mostly influences respondents when buying soft drinks, what attitude artificial sweeteners they have and if they find the composition of soft drinks determinative.
Sensory evaluation of sweets
Boboková, Alexandra ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with a sensory analysis of a selected type of non-chocolate sweets – gummy jellies with sour coating. The theoretical part describes raw materials needed for the production of non-chocolate sweets, a list of non-chocolate sweets and their technological production are also mentioned. Sensory analysis and sensory evaluation methods are briefly described. The experimental part is focused on sensory analysis of selected yellow-coloured/lemon flavoured samples from five different producers. The samples were evaluated using a scale based on their appearance, colour, flavour, aroma and texture. Furthermore, the sensory profile and evaluation of aftertaste using time intensity methods were applied. Common consumers were represented by 20 untrained assessors from the Faculty of Chemistry of BUT. Bright colour contributed positively, while hard texture negatively to the overall evaluation of samples.
Sensory evaluation of drinks enriched with extracts of herbs
Scholzová, Kristýna ; Pořízka, Jaromír (referee) ; Vítová, Eva (advisor)
This diploma thesis deals with sensory evaluation of herbal non-alcoholic beverages, being a part of a new product development. The theoretical part provides information concerning chemical composition, health effects, food applications and aroma compounds of the herbs of interest (peppermint (Mentha piperita), sage (Salvia officinalis), St. John’s wort (Hypericum perforatum) and lemon balm (Melissa officinalis). Another topic is a description of sensory methods, requirements and arrangement of the analysis, statistical methods, and also technological processes leading to herbal syrups and beverages production. The practical part comprises sensory analysis of a few, newly designed, formulas of one-component and two-component alcohol free herbal beverages. The sensory panel consisted of 40 students of master's and also doctoral study programme at Faculty of chemistry, University of Technology Brno. Four subsequent experiments are introduced, each of them consisting of a few sensory tests and including corresponding sensory forms attached. The sensory tests arrangement was based on currently valid Czech Technical Standards, using a ranking, descriptive, paired comparison, sensory profile testing and scaling methods. For the purpose of statistical evaluation, Friedman, Kruskal-Wallis, PCA and Faktor analysis were used. Level of abilities and sensory experience of panelists were found comparable to consumer testing. The results include sensory characteristics of all of the beverages tested. In general, the one-component beverages were preferred to the two-component beverages and the additive colouring with aronia concentrate wasn´t found any benefitial, from the sensory point of view. The consumer questionnaire proved all of the samples to be very promising, but based on the sensory results, we would consider the mint and the sage-mint beverages being the most potentialy applicable samples.
Influence of aroma compounds on sensory quality of sweets
Motúzová, Eliška ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This master´s thesis is focused on determination of aroma active compounds in non-chocolate sweets and their influence on sensory quality/flavour. The theoretical part describes production of non-chocolate sweets, characterizes aroma active compounds including allergenic ones, method for their determination by solid-phase microextraction and gas chromatography with mass detection. For experimental part were used as model samples gummy candies purchrased in regular market. Four flavors were used, specifically yellow (lemon), green (apple), red (strawberry) and orange (orange). The HS-SPME-GC-MS method was used to identify volatile aroma active compounds. To evalutate the sensory quality were used scales, a profile test, and a time course evaluation. Owerall 120 volatille compounds were identified including 8 allergens.
Sensory properties of yogurt depending on various fruit composition
BOHDALOVÁ, Tereza
Diploma thesis is divided into two parts: theoretical and practical. The literary review is related to classification and chemical composition of yogurts and technological procedures in yogurt production. There is also a chapter on methods and application of sensory analysis in food industry. The aim of thesis was to evaluate three samples of yogurts differing in composition of strawberry mixture using the sensory profile and preference test. Questionnaire survey on consumer habits was a part of the research. The evaluators were students of the Faculty of Agriculture at the University of South Bohemia in České Budějovice and schoolchildren of Elementary School in Velešín.

National Repository of Grey Literature : 171 records found   1 - 10nextend  jump to record:
Interested in being notified about new results for this query?
Subscribe to the RSS feed.