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Nové směry v technologii výroby mražených mléčných a smetanových krémů
Kašparová, Aneta
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First part defines the consumption of ice cream in Czech Republic, the kinds of products and short history. The second part discusses the basic ingredients, which are essential for ice cream production such as milk and milk products, sweeten-ers, stabilizers, emulsifiers, flavouring and colouring materials. The production and technologies are also described. The third part is dedicated to involvement of probiot-ics, alternative sweeteners such as fructose, dextrose, trehalose, honey, sugar alcohols, date syrup, fructose and glucose syrup and stevia. Incorporation of inulin in low fat ice cream or enrich-ment of ice cream with omega fatty acids is reported. Last pages are about the re-placement of cow milk with almond milk.
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Use of sweeteners in soft drinks and their effect on the sensory quality
ČIHÁKOVÁ, Tereza
The subject of this thesis was to evaluate the use of sweeteners in a selected group of soft drinks in terms of influencing sensory quality. Using selected methods of sensory analysis were five kinds of non-alcoholic drinks evaluated - four orange lemonades and one mandarin, which contained different composition of sweeteners. Three out of five samples were suitable for diabetics, because they only contained synthetic alternative sweeteners, one sample contained fructose-glucose syrup and the last sample contained sucrose. Individual samples were assessed by evaluators divided into three groups according to age. First group were evaluators at the age of 11-14, pupils from primary school Kosova Hora, second group - students of University of South Bohemia and the last group were evaluators above 40. The aim of this thesis was to lead to different results in different groups, depending on the attitudes and habits. There were big differences recorded among studied samples. It is interesting that neither group had failed to identify the best sample E, which is only sucrose. The top rated samples were sample A containing aspartame and acesulfame K, and the sample D with fructose-glucose syrup. The worst samples were clearly identified samples B and C, containing three and four kinds of synthetic sweeteners. Last but not least the paper includes a questionnaire for consumers, whose aim was to find out what influences the respondents while buying soft drinks and what is their attitude towards subsitute sweeteners.
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Substitution of beet sugar with plant Stevia rebaudiana and its effect on the sensory quality of selected products.
PEŠTA, Antonín
The main objective of this thesis was to substitute beet sugar with Stevia Rebaudiana Bertoni plant extract, and to assess effect of this substitution on sensory quality of selected products. Ten different samples of cherry jam were produced, using different combination of sweeteners in each of them. As sweeteners, beet sugar and Stevia leaf extract was used. This stevia leaf extract is even 400 times sweeter than common sugar. All samples of jam underwent sensory analysis and results have been graphically processed. The results has shown that Stevia has certain effect on sensory quality.
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