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Influence of stabilizers and other components on final quality of mixtures for ice-cream production
Sládková, Veronika ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was worked out in cooperation with Frujo Co., Ltd., Tvrdonice to find out the most suitable stabilizer with positive influence on the quality of final product. In experimental part six mixtures of stabilizers, three mixtures for ice-cream production and particular ingredients for production of mixtures for ice-cream production were analysed. Saccharides and lipids were analysed only in mixtures of stabilizers. Content of saccharides was analyzed using spectrophotometry and HPLC/RI. Lipid components were analysed by TLC. Viscosity was measured by rotatory viscosimeter and the differences of flow curves of each mixture with different stabilizers were monitored. Based on viscosity measurements some ice-creams with different stabilizers were chosen for sensory analysis. Mixture of stabilizers “Stobicol” was analysed for active compounds and antioxidant stability. Microbiological stability was tested in all of the stabilizers and also in particular ingredients including final mixture for ice-cream production. In three ice-cream mixtures of different flavour protein composition was measured by microfluidic electrophoresis. The highest content of total and reducing saccharides was determined in hydrolyzed samples. The highest values of total saccharides were found in mixture of stabilizers “Meyprogen”, the highest values of reducing saccharides were detected in stabilizer “Swissgum”. Content of triglycerides was found out almost in all of the measured mixtures of stabilizers using TLC method even though according to formulas provided by producers there should not be any. Diglycerides were detected in “Meyprogen” too even though this mixture of stabilizers should contain only saccharides. Based on results of rheology measurements and in connection with sensory analysis “Meyprogen” stabilizer could be recommended as the best material for the industrial production.
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Sensory properties of frozen ice creams
KADLECOVÁ, Hana
Low-fat dairy products are gaining its popularity due to the perception of health benefits. However, milk fat plays a significant influence on the structure stability, texture, sensory attributes and appearance. The aim of this diploma thesis was to investigate the potential of using soya as a fat replacer in the development of a low-fat non-dairy ice cream.
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Marketing communication of the company Pinko, a. s.
Ottlová, Šárka ; Gullová, Soňa (advisor) ; Manová, Miroslava (referee)
The aim of the bachelor's thesis is to analyze marketing communication of the company Pinko, a. s., which is a Czech ice cream's producer, and to provide a potential suggestion of new marketing activities that could the company use. The first part of the theoretical section is dedicated to marketing communication and communication mix, the second part is focused on the ice cream market. The practical section of this thesis is focused on Pinko, a. s., its history, products and previous marketing communication. The added value of the thesis is a survey, which was to discover the awareness about Pinko, a. s. in the environs of its seat, consumer preferences in ice cream and favourite marketing tools. Results of the survey serve as a base for the suggestion of further marketing activities, which the company could implement.
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Influence of stabilizers and other components on final quality of mixtures for ice-cream production
Sládková, Veronika ; Obruča, Stanislav (referee) ; Márová, Ivana (advisor)
Presented diploma thesis was focused on study of influence of stabilizers and other components on final quality of mixtures for ice-cream production. This thesis was worked out in cooperation with Frujo Co., Ltd., Tvrdonice to find out the most suitable stabilizer with positive influence on the quality of final product. In experimental part six mixtures of stabilizers, three mixtures for ice-cream production and particular ingredients for production of mixtures for ice-cream production were analysed. Saccharides and lipids were analysed only in mixtures of stabilizers. Content of saccharides was analyzed using spectrophotometry and HPLC/RI. Lipid components were analysed by TLC. Viscosity was measured by rotatory viscosimeter and the differences of flow curves of each mixture with different stabilizers were monitored. Based on viscosity measurements some ice-creams with different stabilizers were chosen for sensory analysis. Mixture of stabilizers “Stobicol” was analysed for active compounds and antioxidant stability. Microbiological stability was tested in all of the stabilizers and also in particular ingredients including final mixture for ice-cream production. In three ice-cream mixtures of different flavour protein composition was measured by microfluidic electrophoresis. The highest content of total and reducing saccharides was determined in hydrolyzed samples. The highest values of total saccharides were found in mixture of stabilizers “Meyprogen”, the highest values of reducing saccharides were detected in stabilizer “Swissgum”. Content of triglycerides was found out almost in all of the measured mixtures of stabilizers using TLC method even though according to formulas provided by producers there should not be any. Diglycerides were detected in “Meyprogen” too even though this mixture of stabilizers should contain only saccharides. Based on results of rheology measurements and in connection with sensory analysis “Meyprogen” stabilizer could be recommended as the best material for the industrial production.
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