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The characterisation of selected type of „bio“ dairy product
Hanychová, Silvie ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of kefir. Specifically the differences in the sensory properties of kefir produced using the same method from various types of milk were observed. The theoretical part was focused on kefir, its characteristics, composition and production using kefir grains. The experimental part deals with the comparison of four kefir samples based on sensory evaluation. The evaluation was made by the students from Faculty of Chemistry BUT, the untrained assessors. Therefore the evaluation results may be closely reflecting the opinions of common consumers. The samples of kefir were subjected to sensory evaluation by the ranking test and the pleasantness of chosen properties (appearance, colour, texture, odour and taste) was evaluated using a seven-point scale, as well as the overal acceptability of samples. The results were statistically processed and graphically evaluated.
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Validation of HPLC method for determination of organic acids in beverages
Hanychová, Silvie ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This diploma thesis focuses on validation of RP–HPLC method for determination of organic acids in fruit juices. The aim of this thesis was to determine suitability of the method for verification of the fruit juices authenticity based on analysis of organic acids. The theoretical part describes chemical composition of fruit and fruit juices and focuses on organic acids. It provides description of various methods of organic acids analysis with more detailed description of High Performance Liquid Chromatography and its validation. The experimental part focuses on optimalization and validation of the method. Samples of malic, citric, succinic and ascorbic acid were analysed. The optimalized method was validated and following performance parameters were determined: repeatability, linearity, limit of detection (LOD) limit of quantitation (LOQ). RP–HPLC method was applied to real samples of 100% fruit juices (apple, orange and grapefruit) and the authenticity parameters were verified.
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Validation of HPLC method for determination of organic acids in beverages
Hanychová, Silvie ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This diploma thesis focuses on validation of RP–HPLC method for determination of organic acids in fruit juices. The aim of this thesis was to determine suitability of the method for verification of the fruit juices authenticity based on analysis of organic acids. The theoretical part describes chemical composition of fruit and fruit juices and focuses on organic acids. It provides description of various methods of organic acids analysis with more detailed description of High Performance Liquid Chromatography and its validation. The experimental part focuses on optimalization and validation of the method. Samples of malic, citric, succinic and ascorbic acid were analysed. The optimalized method was validated and following performance parameters were determined: repeatability, linearity, limit of detection (LOD) limit of quantitation (LOQ). RP–HPLC method was applied to real samples of 100% fruit juices (apple, orange and grapefruit) and the authenticity parameters were verified.
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The characterisation of selected type of „bio“ dairy product
Hanychová, Silvie ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of kefir. Specifically the differences in the sensory properties of kefir produced using the same method from various types of milk were observed. The theoretical part was focused on kefir, its characteristics, composition and production using kefir grains. The experimental part deals with the comparison of four kefir samples based on sensory evaluation. The evaluation was made by the students from Faculty of Chemistry BUT, the untrained assessors. Therefore the evaluation results may be closely reflecting the opinions of common consumers. The samples of kefir were subjected to sensory evaluation by the ranking test and the pleasantness of chosen properties (appearance, colour, texture, odour and taste) was evaluated using a seven-point scale, as well as the overal acceptability of samples. The results were statistically processed and graphically evaluated.
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