|
|
Sensory analysis of non-alcoholic beers depending on production technology
BRABCOVÁ, Markéta
The aim of this dissertation was sensorial evaluation of non-alcoholic beers according technology of their production. Ten samples of non-alcoholic beers from different breweries were tested with sensorial analysis. Non-alcoholic beer Lobkowitz Premium and Radegast Birell were made with help of special types of yeasts. The rest of non-alcoholic beers was made by technology of controlled fermentation. Non-alcoholic beer Samson made by method of controlled fermentation gained the first place and Radegast Birell made with help of special types of yeasts gained the second place. It is not possible to specify, which one from used technologies of producing non-alcoholic beers have got a proven positive effect on the sensorial quality of beer, from identified data. Sample D (Samson) reached maximum values of complex perception of aroma, fullness, briskness and character of bitterness in sensorial evaluation of chosen criterions. The highest value of complex perception of taste was recorded at sample J (Radegast Birell). On the other hand, sample F (Budweiser Budvar) reached the lowest values of fullness, briskness and komplex perception of taste. The lowest values of komplex perception of aroma was noted in sample G (Dudák) and sample C (Bernard) had got the lowest values in complex perception of character of bitterness. Samples B (Platan) and D (Samson) contained additional sweetener E 954 (Saccharin). Saccharin is weaker than standard sugar but it leaves a bitter taste behind after ingestion. Men perceived sample B (Platan) in terms of aroma and taste negatively and in term of character of bitterness positively. Women registered only minimal differences in perception of aroma, intensity of taste and character of bitterness in this sample. Used sweetener could inluenced men´s view on taste because of its bitterness. The conducted survey also showed that in situations where the respondents can not give alcoholic beer , 80 % of men´s surveyed by opting for non-alcoholic beer . On the contrary, 87 % of women would prefer a different soft drink.
|
|
|
Substitution of beet sugar with plant Stevia rebaudiana and its effect on the sensory quality of selected products.
PEŠTA, Antonín
The main objective of this thesis was to substitute beet sugar with Stevia Rebaudiana Bertoni plant extract, and to assess effect of this substitution on sensory quality of selected products. Ten different samples of cherry jam were produced, using different combination of sweeteners in each of them. As sweeteners, beet sugar and Stevia leaf extract was used. This stevia leaf extract is even 400 times sweeter than common sugar. All samples of jam underwent sensory analysis and results have been graphically processed. The results has shown that Stevia has certain effect on sensory quality.
|
|
| |
|
|
Assessment of quality selected bakery products for specific nutrition
ŠKOPEK, Pavel
The subject of this diploma thesis is "Assessment of quality selected bakery products for specific nutrition". Theoretical part explains the legislation for bakery products, characterizes the raw materials at tjhe input and the technological process in the production of bakery and the assessment methodes of bakery products. Practical part is focused at sensory analysis of fine pastery products called "vánočka" suitable for diabetics and obtained data are evaluated using appropriate statistical and graphical methodes.
|
|
|
Sensory quality of yogurts depending on production technology
KLÁPOVÁ, Kateřina
The aim of this thesis was to evaluate the sensory analysis by selected types of yogurt on the basis of two production technologies, which are the tankmethod and thermostatmethod. It were selected 4 types of white non-flavored yogurt ? Hollandia Farm yogurt, South white yogurt, South yogurt NATURE and natural yogurt KLASIK. Sensory analysis were evaluate at descriptors ? the release of whey, skim on the surface, color, aroma, consistency, texture, intensity of different flavor, overall impression of yogurt. The chemical analysis was determined dry matter content, fat content, titratable acidity (in °SH) and active acidity (pH). When comparing the impact of technology, it was found, that thermostat method had a greater effect on intensity of sweet taste, after taste intensity, texture and tankmethod influenced more by the intensity of sour taste, pleasantness color, overall pleasantness of smell and consistency.
|
|
|
Responsible Effects for Sensory Character of Meat Products
BAŽANTOVÁ, Eva
The thesis is literature review on the subject - Responsible Effects for Sensory Character of Meat Products. The introductory part deals with the human sense. Visual sense, smell and taste are of great importance in the sensory evaluation of foods. For meat and meat products to evaluate the sensory characteristic - color, aroma, flavor, consistence, succulence, texture, general appearance and appearance on cut. Various meat products differ in the way of production. According to current legislation are divided into seven groups. Sensory properties are affected by the quality of input materials, recipies, additives, packaging and process technology. Good manufacturing practices ensure the sensory quality of products.
|
|
| |
|
|
Psychorheology of cosmetics
Štern, Petr ; Panovská, Z. ; Váchová, A. ; Pokorný, J.
Texture belongs to the most important manufacture qualities of dispersive cosmetics. The psychorheology was used for the determination of relationships between results of instrumental and sensory measurement. Eye creams, sun and body lotions, lipsticks and tooth pastes were investigated. By all this cosmetics products the psychorheology was applied as a suitable complex methods. On grounds of rheological measurements can be therefore the sensory texture and acceptability of dispersive cosmetic predicted.
|
|
|
Psychorheology of soft margarines
Štern, Petr ; Pokorný, J. ; Panovská, Z. ; Seifert, P. ; Svoboda, Z. ; Novák, B.
This paper summarises the preliminary results form the research into the influence that conditions of agitation has on the progression of the aggregation process and on some of the properties of formed aggregates affecting the efficiency of separation processes. These results show that the applied velocity gradient G, the period of its action T and the distribution of a velocity field in the agitated volume of water influence the number of aggregates, their size and shape in a significant manner. Smaller and denser aggregates of a homogenous size and more resistant to breaking-up are formed with higher velocity gradient.
|
|
|
Psychorheology of low-fat spreads
Štern, Petr ; Pokorný, J. ; Jedelská, M. ; Panovská, Z. ; Seifert, P. ; Svoboda, Z. ; Novák, B.
Statistically significant relations, either linear or semilogarithmic,were obtained between the rheological and sensory data. A close linear relationship between the sensory texture and the flavour was observed. On the basis of the rheological and sensory measurements, it may be concluded that the rheometry could be used for the prediction of the texture and flavour acceptances of fat emulsions with a fair degree of accuracy.
|
guest ::
