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Hodnocení kvality bylinných sirupů
 Hrabiecová, Vendula
The thesis deals with a production of atypical formula of herbal syrups. The theoretical part describes ingredients for the syrups production, ingredients they contain, techno-logical procedure of the production and legislative requirements for the syrups produc-tion. In the practical part, two syrups were produced according to their own formula using three different sweeteners. The samples were sensory evaluated and using Statis-tica 14 and Microsoft Excel software. The samples were evaluated by two groups of students. The first group consist-ed of 47 students who were not experienced evaluators. A 5-point scale was prepared for them. The second group consisted of 10 students who were experienced evaluators. An unstructured 100 mm hedonic and intensity scale was prepared for them. The samples were evaluated based on preference of the sweeteners and herbal formula. The first group of evaluators (n = 47) preferred cane sugar as a sweetener in syrups. Based on the preference of the herbal formula, the results of both samples were equal. The second group (n = 10) preferred beet sugar in the first syrup and cane sugar in the second one. Based on the popularity of the composition of the samples, the first formula was chosen as having a higher potential for industrial production.
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