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Effect of roasting on the sensory profile of coffee
Šajdlerová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic compounds in coffee. It also studies changes in coffee acidity based on different level of roasting. In the practical part there was measured pH, it was conducted setting of glucose, fructose and sucrose content by liquid chromatography, analysis of aromatic compounds using gas chromatography and also sensoric analysis of 17 types of coffee. Each one was roasted using two different temperatures (210 °C and 240 °C). Based on the statistical processing of basic chemical analysis and sensory analysis, significant differences were found between determined parametres of coffee samples roasted at 210 ° C and 240 ° C. Processing of results of sensory and chemical analysis of coffee samples did not manage to differentiate coffee samples from each other based on their geographic origin. At a lower level of coffee roasting there was found weak, but statistically significant correlation between the results of the sensory analysis and the content of aromatic compounds, while for the higher degree of coffee roasting no correlation was found.
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Hodnocení dalamánků s přídavkem žitné a luštěninové mouky
Procházková, Iveta
This diploma thesis focuses on the evaluation of bread rolls with the addition of rye and leguminous flour. The baking experiment has been performed on the Mendel University Institute of Food Technology in Brno. The wheat bread rolls were baked with the additions of 10, 20, 30, 70, 80 and 90 % of rye flour and with the additions of 5, 10 and 15 % of leguminous and chickpeas flour. The specific volume, extent of baking and size were set for the bread rolls. The firmness was set by the Tiratest 27025 machine. The measured outcomes varied from 5 N (control sample with the addition of 10% of leguminous flour) to 14,8 N (sample with 90% of rye flour), statistically significant difference was found out (p < 0,05). The basic sensoric descriptors were analysed with the use of unstructured, 10cms large graphic scale. Sensorically best sample from the tested bread rolls was the one with the addition of 10 % rye and 5 % of chickpeas flour. Statistica 12 was used for the statistical processing.
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Effect of roasting on the sensory profile of coffee
Šajdlerová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the effect of roasting on the content of carbohydrates and aromatic compounds in coffee. It also studies changes in coffee acidity based on different level of roasting. In the practical part there was measured pH, it was conducted setting of glucose, fructose and sucrose content by liquid chromatography, analysis of aromatic compounds using gas chromatography and also sensoric analysis of 17 types of coffee. Each one was roasted using two different temperatures (210 °C and 240 °C). Based on the statistical processing of basic chemical analysis and sensory analysis, significant differences were found between determined parametres of coffee samples roasted at 210 ° C and 240 ° C. Processing of results of sensory and chemical analysis of coffee samples did not manage to differentiate coffee samples from each other based on their geographic origin. At a lower level of coffee roasting there was found weak, but statistically significant correlation between the results of the sensory analysis and the content of aromatic compounds, while for the higher degree of coffee roasting no correlation was found.
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Hodnocení bezlepkových potravin se zaměřením na bezlepkové těstoviny
DARDOVÁ, Magdaléna
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.
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