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Využití stévie a vlákniny v technologii mražených krémů a jejich vliv na senzorickou kvalitu
Kilián, Libor
The theme of this thesis is Using stevia and dietary fiber in ice cream technology and their effect on the sensory quality. This work was divided into theoretical and practical part. The theoretical part describes general information about the ice cream, rheological characteristics, the basic raw material for production of frozen creams, evaluation of ice cream and quality requirements of ice cream. In detail are described plant Stevia rebaudiana, its history and origin, botanical classification, medically significant substance, use in food processing and safety of use. In detail are also described dietary fiber, fiber content components, its importance, nutritional recommendations, fiber sources and there are presented some products of dietary fiber. Legislation of creamy ice creams and technology from mix preparation to freezing are described. In the practical part, the task was to prepare standard creamy frozen cream and its subsequent comparison with samples containing different types of dietary fiber. Samples with fiber were eleven and were rated immediately after production and after one week freezing. Results were obtained by sensory analysis, drain tests and tests of stability. Objective was to find the fiber, which would not be noticeable in the sample and whose addition to the formulation would also improve the rheological properties of ice cream. In the next part were produced two samples contain only milk, concentrate from Stevia and dietary fiber. The team of five specialists from Department of Food Technology of Mendel University in Brno took part in sensory analysis.
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