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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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Historie a technologie výroby zmrzlinových směsí
Halamková, Veronika
The theme of this thesis is History and technology of ice cream mix production. First part of thesis is aimed on history of ice cream mix and it’s enlargement. In the next part there are characterized each raw material which are needed for production. Thesis describes every technology step during production of ice cream mix - mixing the mixture, pasteurization, homogenization, freezing, maturation, drying and packaging. Following chapter contains description of microbiological quality of ice creams and summarization of currently valid legislation. Finally, thesis specifies process of sensory analysis and there is also small questionnaire research of availability and popularity ice creams flavors in Czech Republic.
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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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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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Nové směry v technologii výroby mražených krémů
Kašparová, Aneta
Diploma thesis deals with new technologies, which could be used in the ice cream manufacture. First three theoretical parts are about casual ingredients and ice cream manufacture process. Last two parts are dedicated to food with beneficial bacteria and how it influences human body. The practical part is devoted to ice cream manufacture from different milk based and plant based ice cream mixes with carob addition as a stabilizer and probiotics bacteria, which were incorporated to the mixes in different times of activations. Sensory evaluation proved, that replacement of milk has positive effect to the ice cream just as the probiotic incorporation, which causes pleasant yoghurt taste. Microbiological analysis proved sufficient content of living bacteria and therefore a benefical impact on human health.
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Technologie výroby mrazených krémov s náhradnými sladidlami
Sabotová, Michaela
The theme of this thesis is Technology of production of ice cream with alternative sweeteners. This work was divided into two parts. The theoretical and practical part. In the theoretical part, there are described general information about the ice cream related to basic materials, technological process of production and rheological characteristics. The chapter about sugar and sweeteners is described in more detail. The main point of it are sweeteners which can replace sucrose. Information related to history of sweeteners, division of alternative sweeteners, allowed sweeteners in the EU and their use. In detail is described plant Stevia rebaudiana, it is origin, content substances, sweetening substances and the use of stevia as a sweetener for a production of the ice cream. In the practical part, there was the main aim to product an ice cream with alternative sweeteners. As a standard was used fructose, which was replaced with many others. In this experiment I made the sample in two flavours: vanilla and cacao. Ice cream was produced with sweetener stevia, next ice cream with sweetener stevia, wchich was enriched by fiber. In next experiments was produced ice cream with the sweetener DiaChrome with sucralose, date syrup, coconut sugar, xilovit and agave syrup. I had 14 samples which where divided into two halves. The first half was with vanilla flavour and the second half was with cacao flavour. They were rated right after the production. The results were received by sensorican analysis and drain tests and it was graphically evaluated. The main aim was to formulate a suitable recipe for the production of ice cream with sweeteners. To focus on new materials used in production of ice cream, including using the alternative sweeteners in production of ice cream, including their influence on the sensoric quality of the finished products. To evaluate their influence on rheological properties and sensory quality.
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Inovace v technologii výroby mražených krémů
Malá, Sabina
This Bachelor thesis deals with innovations in the technology of ice cream production. Ice cream is a product obtained by the whipping and freezing pasteurized subsequently homogenized cream, milk or flavored water base mixture, which is then under pressure variously shaped into the desired shapes. Prior to freezing, the mixture matures physically. The resulting consistency is smooth, soft and without large lumps, ice crystals or air bubbles. The thesis mentions the individual raw materials needed for the production of ice creams. In addition, the individual types of ice cream are divided, the technique of their production is mentioned, and the main part deals with the individual innovations in the production technology, such as ice creams with increased protein content, reduced fat content, sweetened by alternative sweeteners, enriched with vitamins etc.
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Využití stévie a vlákniny v technologii mražených krémů a jejich vliv na senzorickou kvalitu
Kilián, Libor
The theme of this thesis is Using stevia and dietary fiber in ice cream technology and their effect on the sensory quality. This work was divided into theoretical and practical part. The theoretical part describes general information about the ice cream, rheological characteristics, the basic raw material for production of frozen creams, evaluation of ice cream and quality requirements of ice cream. In detail are described plant Stevia rebaudiana, its history and origin, botanical classification, medically significant substance, use in food processing and safety of use. In detail are also described dietary fiber, fiber content components, its importance, nutritional recommendations, fiber sources and there are presented some products of dietary fiber. Legislation of creamy ice creams and technology from mix preparation to freezing are described. In the practical part, the task was to prepare standard creamy frozen cream and its subsequent comparison with samples containing different types of dietary fiber. Samples with fiber were eleven and were rated immediately after production and after one week freezing. Results were obtained by sensory analysis, drain tests and tests of stability. Objective was to find the fiber, which would not be noticeable in the sample and whose addition to the formulation would also improve the rheological properties of ice cream. In the next part were produced two samples contain only milk, concentrate from Stevia and dietary fiber. The team of five 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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