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Senzorická analýza mražených krémů
Siatková, Monika
The theme of this diploma is sensory analysis of ice creams. This work is divided into theoretical and practical part. In theoretical part, there is described the history of knowledge of ice cream, ingredients, which are needed for the production and requests for quality of this ingrediens. Production, packing, right storing and transportation of ice cream are described in details. In this work, there are also described requests for quality of ice cream, defects, dividing, health aspects connected with consumption of frozen creams, right marking of wraps, microbiology of frozen creams and sweetener Stévie, which is used in practical part. There is also described sensory analysis, it's open-minded and subjective factors, it's own sensory rating, kinds of examinations during sensory rating and DLG rating. The aim of practical work is preparation of frozen creams with two flavours -- vanilla and chocolate with sweetener Stévie and with sugar. By using sensory analysis it was analysed frozen creams produced by standard technology with sweetener Stévie and with sugar, with sample of frozen creams bought in common shops. The aim was to specify, how people sense the taste of ice cream with sweetener Stévie. The samples of frozen creams were rated immediately after the production and after six months storage. The team of ten specialists from Department of Food Technology of Mendel University in Brno took part in sensory analysis.
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Senzorická analýza mražených krémů
Siatková, Monika
The theme of this diploma is sensory analysis of ice creams. This work is divided into theoretical and practical part. In theoretical part, there is described the history of knowledge of ice cream, ingredients, which are needed for the production and requests for quality of this ingrediens. Production, packing, right storing and transportation of ice cream are described in details. In this work, there are also described requests for quality of ice cream, defects, dividing, health aspects connected with consumption of frozen creams, right marking of wraps, microbiology of frozen creams and sweetener Stévie, which is used in practical part. There is also described sensory analysis, it's open-minded and subjective factors, it's own sensory rating, kinds of examinations during sensory rating and DLG rating. The aim of practical work is preparation of frozen creams with two flavours -- vanilla and chocolate with sweetener Stévie and with sugar. By using sensory analysis it was analysed frozen creams produced by standard technology with sweetener Stévie and with sugar, with sample of frozen creams bought in common shops. The aim was to specify, how people sense the taste of ice cream with sweetener Stévie. The samples of frozen creams were rated immediately after the production and after six months storage. The team of ten specialists from Department of Food Technology of Mendel University in Brno took part in sensory analysis.
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