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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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Použití sladových výtažků do perníkových těst
Pohlodková, Lenka
Topic of my diploma thesis is "Using of malt extracts for gingerbread doughs". The subject of this thesis is possibility of use baking malt extract for gingerbread doughs. In this examination, six kind of gingerbread was made. The difference in the compound of the examined gingerbreads was use of various kinds of sweeteners. For this examination were used honey, invert sugar and malt extract. For the other gingerbread doughs were used these combinations of sweeteners (invert sugar + honey, invert sugar + malt extract and honey + malt extract). For this sensory analysis were used eight descriptors -- shape, colour, surface, smell, porosity, aroma of spices, overall flavour and overall impression. Besides the sensory analysis, also was measured colour of gingerbreads with using spectrophotometer. By the sensory analysis and spectrophotometric determinativ was found, that the darkest gingerbreads were with invert sugar in combination with honey and the lightnest gingerbreads were with malt extract and with honey. From the results of this sensory analysis was defined that, the sample where invert sugar was used, gave best results. The use of malt extract for gingerbread dough is not suitable, mainly because of the bad colour, smell and flavour of the final product. There is possibility to use malt extract in combination with invert sugar for better characteristics of the final product. In this case, the invert sugar will be the predominate sweetener (malt extract in amount of 2 %).
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Porovnání senzorické jakosti masa z konvenčního a ekologického chovu
Fiebichová, Aneta
Bachelor thesis presents a comparison of the sensory quality of meat from conventional and ecological breeding. The introduction describes the main characteristics of conventional and ecological agriculture and their basic differences. In the next chapter are defined the basic breeds of beef cattle used in ecological and also on conventional agriculture. It describes the main characteristics, origin, meat efficiency and breeding requirements. Futhermore, the work focuses on breeding of beef cattle in both - economical and conventional agriculture, especially in terms of prevention and welfare, housing, feeding and water feeding. It also deals with the transport of beef cattle for slaughter and eventual housing. Next chapter is focused on the relevant legislation. Also sensory evaluation was made - the evaluators rated the meat samples from conventional and ecological breeding in terms of color, juicy, fibrous, taste, smell and fragility. From each breeding were collected three samples from neck, shoulder and shin. Sensory analysis showed that better sensory characteristics have samples of meat from the shoulder and shin of conventional breeding. Samples of meat from the neck showed better sensory characteristics of ecological breeding.
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Hodnocení kvalitativních ukazatelů mléka
Vintrlíková, Eva
This Master's thesis is focused on evaluation of qualitative characters of cow's, sheep's and goat's milk and its different sensory quality. The theoretical part describes in detail every characters of milk as a fat, proteins, carbohydrates and also will focused on extension of quality of milk using thermo-adjustment and focused on basic sensory evaluation of certain characters, including the most frequent deviations from standard state. In the practical part is summary of results from sensory evaluation of many varieties of milk with different thermo-adjustment or following thermo-adjustment in households consecutive years 2010--2013.
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Evaluation of sensory quality of milk products by instrumental and sensory analysis
BLÁHOVÁ, Veronika
Sensory quality of dairy products is nowadays a very important product quality evaluation and is among the oldest. The analysis comprises the evaluation of color, aroma and flavor, texture. A comparison of sensory and instrumental analysis of milk products was made. Based on the obtained data it was evaluated that the sensory analysis is still an indispensable part and a device that could replace human sensory perception has not been developed yet.
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Processed cheeses and spreads and their sensory evaluation
BÍLKOVÁ, Kateřina
The bachelor thesis deals with the history of processed cheese and their classifications. Fat in dry matter is very important for the processed cheese and also its raw materials (natural cheese, melting salt, milk proteins, dyes, etc.). Cheese can be classified according to the method of production, composition, consistency and packaging. The thesis describes the consumption of processed cheese in certain years in these units and methods of sensory evaluation, involving sensory perception.
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