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Technologie výroby trandičních jídel Kareliijské oblasti Ruska
Gladkaia, Iuliia
The Objective of the Bachelor Thesis is to develop a knowledgebase of literature dealing with Republic of Karelia in Russia, preparing their traditional meals and dishes that are been passed through generations and finding out total sensory acceptability. The first part is focused on particularities of the Republic, summarize conditions of making traditional dishes and describe fundamental ingredients. The second part relies heavily on practical sensory assessment of chosen meal. In the institute of Food Technology where “kalitki” is cooked – a dish made of rye-wheat pastry with potato or cottage filling, special sensory questionnaire was made to complete it & the task was performed by 10 trained students. External and internal points were evaluated, 80 % of students preferred potato filling over cottage filling because it was softer and they have found it more delicious. All results were processed graphically and from the descriptive method that visible in this traditional pastry is sensory good and generally acceptable by czech consumers too.
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Technologie výroby ochucených ciderů
Jarešová, Jana
The thesis describes the technology of cider making and also making flavoured ciders and ice ciders made by cryoconcentration. Three kinds types of cider were made: classical cider – by fermenting apple juice, cider inspired by Quebeck’s ice cider „cidere de glance“ - by using method of cryoconcentration and cider cryoconcentrated after fermentation „applejack.“ First year was used an apple juice from Idared variety, second year was used Golden Delicious variety. Analytical evaluation contained measurement of antioxidants, alcohol, residual sugar, titrable acidity a pH value.
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Technologie výroby cideru
Jarešová, Jana
Bachelor´s thesis concerns with technological methods of cider production, which differs not just between each producing country, but also between each individual producer. Bachelor´s thesis is divided in few parts. At first, Czech legislation of cider is being described. Next chapters are dedicated to history of cider in countries with long-time producing tradition and mainly to whole technological procedure logical lined up step by step, from selection of apples to final cider bottling. The goal of last chapter is to give insight into Czech cider market and introducing main Czech producers.
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