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National Repository of Grey Literature 3 records found  Search took 0.00 seconds. 
Senzorická analýza řeckých jogurtů s brusinkovým džemem
 Paráková, Jana
The aim of this thesis was to study the available literature on the production of jams, Greek-style yogurt, sensory analysis of yogurts and methodology for FaceReader. Than was made 10 samples of cranberry jam. It was followed by sensory analysis of jams and jams with commercial Greek-style yogurts. Best overal impression did jam from pressed cranberries (50 g of sugar per 100 g of fruit). In category of Greek-style yogurt with jam was rated the best yogurt Elinas with the same jam. It was found that the overal impression was influenced by intensity of sweetness. Using a computer program FaceReader was rated five jams from pressed cranberries. Top jam was again jam from pressed cranberries (50 g of sugar per 100 g of fruit). For evaluation of yogurt with jam using FaceReader was the best another jam from pressed fruit (55 g of sugar per 100 g of fruit).
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Senzorická analýza řeckých jogurtů s brusinkovým džemem
 Paráková, Jana
The aim of this thesis was to study the available literature on the production of jams, Greek-style yogurt, sensory analysis of yogurts and methodology for FaceReader. Than was made 10 samples of cranberry jam. It was followed by sensory analysis of jams and jams with commercial Greek-style yogurts. Best overal impression did jam from pressed cranberries (50 g of sugar per 100 g of fruit). In category of Greek-style yogurt with jam was rated the best yogurt Elinas with the same jam. It was found that the overal impression was influenced by intensity of sweetness. Using a computer program FaceReader was rated five jams from pressed cranberries. Top jam was again jam from pressed cranberries (50 g of sugar per 100 g of fruit). For evaluation of yogurt with jam using FaceReader was the best another jam from pressed fruit (55 g of sugar per 100 g of fruit).
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Technologie výroby jogurtů
 Paráková, Jana
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