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Nové směry v technologii mražených krémů
Pastorková, Dominika
The bachelor thesis is focused on the production of ice cream. The thesis describes usage of raw materials and their influence on the quality of the final product. Ice creams are divided into several categories, depending on quantity or kind of raw materials, according to valid legislation. Simultaneously, the thesis shortly pursues a history of ice cream and progressive developing technologies, which facilitated its production. There is mentioned modern methods of processing ice cream, including usage of the new ingredients. In conclusion, the thesis describes current trends in serving any kinds of frozen desserts (gelato, frozen yogurt).
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Marketing communication of the company Pinko, a. s.
Ottlová, Šárka ; Gullová, Soňa (advisor) ; Manová, Miroslava (referee)
The aim of the bachelor's thesis is to analyze marketing communication of the company Pinko, a. s., which is a Czech ice cream's producer, and to provide a potential suggestion of new marketing activities that could the company use. The first part of the theoretical section is dedicated to marketing communication and communication mix, the second part is focused on the ice cream market. The practical section of this thesis is focused on Pinko, a. s., its history, products and previous marketing communication. The added value of the thesis is a survey, which was to discover the awareness about Pinko, a. s. in the environs of its seat, consumer preferences in ice cream and favourite marketing tools. Results of the survey serve as a base for the suggestion of further marketing activities, which the company could implement.
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Ice cream with additional value
Melicharová, Barbora ; Potůčková, Miroslava (advisor) ; Lidmila, Lidmila (referee)
The aim of this bachelor thesis is to summarise current knowledge about production and properties of ice cream with an additional value. Nowadays, incorporation of probiotics is considered as the most intensively studied possibility for functional ice cream manufacture. Their viability depends on the kind of a microorganism, for example bifidobacteria are mostly less stable than lactobacilli in ice cream matrix. Lactobacillus acidophilus AB518, AK414, Lactobacillus agilis AA1773, AC1888 and Lactobacillus rhamnosus AB2010 were chosen as suitable strains for ice cream production because of their stability during manufacture and storage processes and also digestion.
Viability of probiotic cultures in ice cream matrix can be negatively influenced by lethal damage of living cells during manufacture processes and storage. Critical points are freezing of ice cream mixture and temperature fluctuation during storage. The basic ingredients (milk fat, proteins, lactose, sweeteners, hydrocolloids, air bubbles, fruit ingredients) naturally protect starters against these impacts. Survival of probiotics can be also supported by prebiotics inuline and oligofructose (> 9 %) addition, by microorganisms incorporation into chocolate chips (> 23 %) or by starter microencapsulation into calcium alginate (> 30 %).
Probiotic microorganisms addition influences also sensory profile of the final product. To minimize their effect is recommended to incorporate them before the freezing step. Good sensory profile had for example ice cream containing Lactobacillus reuteri and Bifidobacterium bifidum. Probiotic ice-creams could have poorer aroma, yoghurt taste or unpleasant probiotic taste, but on the other hand pleasant fresh sauer taste, higher viscosity, homogenity, smoothness and resistance to melting. Their sensory quality can be also positively influenced by adding milk fat, hydrocolloids (guar gum, xanthan) and sauer fruit ingredients (strawberries) or by overrun (60 90 vol. %).
Moreover, probiotic ice cream is possible to use as a carrier of other health beneficial ingedients, for example essential substances (fatty acids, minerals, vitamins particularly calcium and vitamin D), fibre and antioxidants. It was observed that probiotic ice cream containing Bifidobacterium lactis and Lactobacillus acidophilus had anticariogenic effect.
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