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Characterisation of chosen types of dairy products
Musilová, Lenka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The aim of this thesis was to design technology of production soft cheese with white mold on the surface in a pilot plant conditions using unpasteurized milk that comes from grazing cows. This way I wanted to be closer to the traditional cheese manufacturing technology, over which today dominates the industrial. Final cheeses were subjected to sensory analysis in order to determine their acceptability for ordinary consumers. Sensory evaluation was carried out by two committees: students and seniors. Between the two committiees were noticeable differences, however, both commissions at the conclusion assessed the cheese as „good”. This evaluation was mainly based on lower ratings of taste (flavor) of the samples, which were quite strong and unusual for Czech consumers.
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Preparation and characterization of plant extracts for application to syrups
Šandová, Lucie ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to produce herbal syrups from three selected herbs of the Lamiaceae family - Salvia officinalis, Melissa officinalis and Mentha piperita. First, extracts were prepared from these herbs by maceration in 25% of ethanol (60°C, 90 min). From the prepared herbal extracts, herbal syrups were made by mixing with syrup base (65% sucrose solution + lactic acid 2 g.l-1) in different ratios (2:1, 1:1, 1:2 - extract: base of the syrup). On the basis of sensory evaluation, a ratio of 1:1 was selected as optimal. The extracts and syrups produced were characterized in terms of volatile profile, phenolic content, antioxidant activity and antimicrobial activity. The produced syrups were also evaluated sensorially using scales, profile, and order test, and compared with similar commercial samples (Baťkovy sirupy s.r.o.). The HS-SPME-GC-MS method was used for the determination of volatile substances, the Folin-Cicalteu method for total phenolics, the TEAC method for antioxidant activity and the well and disc diffusion method for antimicrobial activity. 36 volatiles were found in model sage syrup, 29 in commercial syrup; 20 volatiles were found in model lemon balm syrup, 32 in commercial syrup; 25 volatiles were found in model mint syrup, 41 in commercial syrup. The quantitative distribution of the most important compounds in the commercial and manufactured syrups differed, with terpenes predominating in all samples. The content of phenolic compounds in syrups decreased in the order sage (570.1 mg.l-1) > lemon balm (378.9 mg.l-1) > mint (96.5 mg.l-1), antioxidant activity in the order lemon balm (332.0 µg.ml-1) > sage (185.6 µg.ml-1) > mint (115.8 µg.ml-1). Commercial syrups showed significantly higher phenolic compound content and antioxidant activity than manufactured syrups for all three herbs. In terms of sensory quality, mint syrup was considered the most palatable and sage syrup the least palatable (mint > lemon balm > sage); only in the case of lemon balm was the manufactured syrup considered better, more palatable than the commercial sample. It was reasonably liquid, clear of a pleasant colour, with a distinctly sweet, slightly herbaceous taste and a pleasant aroma.
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Influence of different buckwheat flours on selected qualitative parameters of cookies
EZE, LILIAN ADAEZE
The significant of a well- balanced diet in the prevention of numerous disease is a well known , consequently , individual nutrition should be aimed at the disease prevention , improving the quality of life and attenuating the process of body ageing. common buckwheat has been a crop of the secondary importance in many countries . it is a sources source of nutrient in general and has many health benefits mainly due to high phenolic compounds in groat and high antioxidant activity. since buckwheat is a gluten free ,thus ,replacing wheat flour in product will dilute the gluten protein and thereby help in preventing celiac disorder . Buckwheat act as good replacement for wheat flour in unleaving product eg cookies.it belong to the family polygonacea . this plant is generally referred to as buckwheat rhrubarb or sorrel family. The common buckwheat plant is a branching habit . common buckwheat was domesticated possibly around 6000BCE when it was first cultivated in southeast Asia .the use of sprout as an ingredient in food product is an interesting method of improving the nutritional value of food , as well as a safer way to ingest sprout , since food processing can reduce microbial contamination and consequently decrease the occurrences of food-borne disease . the germination process is accepted by customers , as well as the product made from the germinated grains or from their flour. Cookies prepared by shortening baking process are free and a cohesive product of protein .
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Preparation and characterization of plant extracts for application to syrups
Šandová, Lucie ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
The aim of the diploma thesis was to produce herbal syrups from three selected herbs of the Lamiaceae family - Salvia officinalis, Melissa officinalis and Mentha piperita. First, extracts were prepared from these herbs by maceration in 25% of ethanol (60°C, 90 min). From the prepared herbal extracts, herbal syrups were made by mixing with syrup base (65% sucrose solution + lactic acid 2 g.l-1) in different ratios (2:1, 1:1, 1:2 - extract: base of the syrup). On the basis of sensory evaluation, a ratio of 1:1 was selected as optimal. The extracts and syrups produced were characterized in terms of volatile profile, phenolic content, antioxidant activity and antimicrobial activity. The produced syrups were also evaluated sensorially using scales, profile, and order test, and compared with similar commercial samples (Baťkovy sirupy s.r.o.). The HS-SPME-GC-MS method was used for the determination of volatile substances, the Folin-Cicalteu method for total phenolics, the TEAC method for antioxidant activity and the well and disc diffusion method for antimicrobial activity. 36 volatiles were found in model sage syrup, 29 in commercial syrup; 20 volatiles were found in model lemon balm syrup, 32 in commercial syrup; 25 volatiles were found in model mint syrup, 41 in commercial syrup. The quantitative distribution of the most important compounds in the commercial and manufactured syrups differed, with terpenes predominating in all samples. The content of phenolic compounds in syrups decreased in the order sage (570.1 mg.l-1) > lemon balm (378.9 mg.l-1) > mint (96.5 mg.l-1), antioxidant activity in the order lemon balm (332.0 µg.ml-1) > sage (185.6 µg.ml-1) > mint (115.8 µg.ml-1). Commercial syrups showed significantly higher phenolic compound content and antioxidant activity than manufactured syrups for all three herbs. In terms of sensory quality, mint syrup was considered the most palatable and sage syrup the least palatable (mint > lemon balm > sage); only in the case of lemon balm was the manufactured syrup considered better, more palatable than the commercial sample. It was reasonably liquid, clear of a pleasant colour, with a distinctly sweet, slightly herbaceous taste and a pleasant aroma.
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Characterisation of chosen types of dairy products
Musilová, Lenka ; Buňka, František (referee) ; Vítová, Eva (advisor)
The aim of this thesis was to design technology of production soft cheese with white mold on the surface in a pilot plant conditions using unpasteurized milk that comes from grazing cows. This way I wanted to be closer to the traditional cheese manufacturing technology, over which today dominates the industrial. Final cheeses were subjected to sensory analysis in order to determine their acceptability for ordinary consumers. Sensory evaluation was carried out by two committees: students and seniors. Between the two committiees were noticeable differences, however, both commissions at the conclusion assessed the cheese as „good”. This evaluation was mainly based on lower ratings of taste (flavor) of the samples, which were quite strong and unusual for Czech consumers.
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Quality evaluation of gluten-free food, concretely gluten-free pastries
MARKO, Tomáš
This diploma thesis deals with theme "Quality evaluation of gluten-free food, concretely gluten-free pastries". Theoretical part is concerned about coeliac disease in general, their symptoms, forms and diagnostic. There is described basic principal of coeliac disease and approachable gluten-free food. Then the basics of sensory analyse are described. Practical part is focused on finding suitable gluten-free flour and baking samples of bread based on recipe with care about improving nutritional value. Baked bread samples, made from commixture of gluten-free flour with enrichment of different amount of flaxseed, were evaluated with suitable methods of sensory analysis. This analyse shows which sample is the most preferred and based on those information it is proposed to enlarge offer in gluten-free pastry.
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