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Jakostní parametry majonéz s obsahem přídatných látek
 Hartmanová, Sabina
The thesis entitled „Quality parameters of mayonnaise with additives“ aimed to perform model production of mayonnaise samples according to different recipes (combination of additives – lactic acid, citric acid, sodium sulphate) with different levels of additives and to determine the basic quality characteristic (pH, dry matter content, titratable acidity content) and sensory properties. The pH of model samples ranged from 3.52 (sample with citric acid and lactic acid combination) to 4.03 (sample with lactic acid). The dry matter content ranged from 53.59 % (sample with sodium sulphate and lactic acid) to 59.86 % (sample with citric acid). The titratable acidity content of the model samples ranged from 42 mmol·l−1 (sample with lactic acid) to 56 mmol·l−1 (sample with citric acid). In the sensory analysis, the sample with combination of citric acid and lactic acid got the best results. The results obtained confirm that the additives in the mayonnaise did not have a negative effect on the quality and sensory characteristics.
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