|
|
Sensory quality of fruit juices
Hamalová, Veronika ; Hrstka, Miroslav (referee) ; Vítová, Eva (advisor)
This Bachelor‘s thesis deals with the evaluation of sensory quality of orange juice from different producers. All selected samples were made from concentrate. In total five samples bought in Tesco Stores CZ in Brno were evaluated The theoretical part focuses on the composition and properties of orange and orange juice, and their production technology. The selected methods for sensory evaluation of foods are mentioned. The definition of orange juice according to Czech Standard 56 8541 is also presented in this part. The appearance, color, taste, smell and consistency were evaluated using ordinal scales, taste development using graphic scale. The ranking test was also included. Written results were graphically evaluated and statistically treated.
|
|
|
Sensory quality of chosen types of meat products
Javorská, Kateřina ; Sůkalová, Kateřina (referee) ; Vítová, Eva (advisor)
This Bachelor’s thesis deals with the evaluation of sensory quality of meat products. The 5 samples of pork ham of different quality and from different producers were selected for evaluation. The theoretical part focuses on the composition and properties of meat and meat products, and their production technology. The selected methods for sensory evaluation of quality are also mentioned. Ordinal and graphical scales were used for sensory evaluation of samples. The assessors evaluated these basic characteristics of the ham samples - color, appearance in the cut, preparation, consistency, smell, taste, saltiness and tenderness. The results were written down in the prepared questionnaires which were subsequently statistically and graphically evaluated. Sensory analysis was performed by group of students from the Faculty of Chemistry BUT.
|
|
|
Sensory quality of chosen types of beer
Lišková, Michaela ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory guality of chosen types of beer. The teoretical part was focused on the production of malt and beer and raw materials needed and also an introduction to sensory analysis was described. The experimental part was focused on evaluation itself. Nineteen untrained assesors were invited for sensory evaluation, who evaluated five selected beer kinds using the preprepared form. Unstructured graphic scale with a verbal description of anchor points was used to evaluate the appearance and color, taste and odour, fullness, bite, foaming, bitterness and any off-taste or off-odour of each sample. Five-point category ordinal scale was used for assessment of the overal acceptability of the samples. Results of the analysis were then evaluated graphically and statistically.
|
|
|
Evaluation of the sensory quality of bread
Mahdalová, Martina ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This work deals with the evaluation of sensory quality of selected samples of bread. The samples of bread were bought in TESCO Stores a. s. ČR in Brno. Totally five samples were evaluated, two of them were rye-wheat and three of them were wheat-rye. All products were packaged and sliced. Purchased samples were subjected to sensory evaluation by the ranking test and scale tests. The assessors judged three main organoleptic properties of bread – taste, odour (aroma) and texture. The results were written down in the questionnaires and consequently graphically and statistically evaluated. The assessors which took part in sensory analysis were chosen from students of Faculty of chemistry BUT.
|
|
|
Preparation and qualitative evaluation of pasta with various portion of quinoa flour
BIGASOVÁ, Věra
Quinoa (Chenopodium quinoa) is a very nutritionally valuable crop with versatility. The aim of this work was a practical experiment to test the possibility of pasta production with different proportions of quinoa flour and evaluate their selected qualitative properties. The thesis includes also photos of pasta production and the results of questionnaires summarizing the views of consumers on pasta containing quinoa flour. We can advise to use of quinoa flour up to 30% share for the production of quinoa-semolina pasta. Adding eggs or the pregelatinized quinoa starch inches the possible share of quinoa in the pasta up to 40% representation.
|
guest ::
