Academic literature on the topic 'Tvaroh; vláknina; senzorická analýza'

This thesis shows the use of a fibre and its impact on the sensory quality of quark and quark products. The theoretical part of the thesis describes the production technology characteristics of the various quark sorts and factors affecting the quality and sensory properties, sensory evaluation of quark, evaluation´s conditions and possible flaws of quark and quark products. Furthermore the thesis describes the characteristics of the fibre, its ranging and its content components. The description includes also different sorts of fibre used in food industry and the contribution to human nutrition. The aim of the practical part is to find a suitable type of fibre for quark technology, especially from the sensory point of view, to come up with a proper production flow and the product monitoring. In total, four products, including its sensory rating, has been produced using 10 different fibre samples. The thesis´s outcome is the most suitable fibre, including the fruit and chocolate flavouring ingredients. Part of the results is also the overlook of the amount of whey staying put in a quark with additional fibre or releasing naturally. The durability test is included in the results as well.

The main target of the thesis was to analyse the content of dietary fibre and lipid in 15 muesli samples, and to compare measured quanta with data on the product cover. The highest content of dietary fibre (11,2; 10,0 and 9,7 %) and soluble dietary fibre (5,84; 4,78 and 4,41%) has been stated in samples 11, 3, 7. The lowest content of dietary fibre (5,1 %) and soluble dietary fibre (0,17 and 0,19 %) has been stated in samples 4 and 5. The highest content of lipid has been measured in samples 3 and 13 (16,67 and 26,47 %). The lowest highest content of lipid has been measured in sample 4 (0,4 %). This was caused by the technology process in both cases. In all samples, except samples 5 and 13, the measured content of lipid was lower than the stated data on the product cover. The most marked contrast of data stated on the product cover and the measured value was 77,8 %, the lowest 7,1 % though. Then also sensory analysis has been done by 20 respondents (10 women and 10 men). They evaluated the visage of the cover when opened, aroma, crispness, swallowness, taste, attractiveness and the overall impress. Focusing on the overall impress, the best assessed sample by both men and women was sample 9: Chocolate wheat cereals. The worst assessed sample by both men and women was sample 6: Blueberries muesli with barleycorn.

The diploma thesis shows an influence of fibre on fermentated dairy products. The thesis describes technological features of fibre, types of fibre used in food processing and its acqusition for human nutrition. A yoghurt, as the most widespread example of fermentated dairy products, has been chosen for analysis. In the production of white yoghurt and cream, there was used wheat and bamboo fibre in 3% concentration. Fiber was added into raw milk before the pasteurization and then the classical production with maturation in a glass followed. Yogurt cream was consenquently made from yogurt. Evaluators during the senzory analysis evaluated 3 samples of yogurt or yogurt cream, in which one sample was without fibre addition. The results of the thesis is the recipe for milk yogurt product with a fiber content of 3%.

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.

The theoretical part deals with celiac disease, gluten-free diet composition and the importance of fiber consumption in gluten-free diet. The practical part deals with the production of muesli bars from gluten-free raw materials with different percentage of fiber. Two formulations have been proposed in which samples containing 0 %, 3 %, 6 % and 9 % fiber are always prepared. For these products were determined the physical properties, calculated the nutritional values. At the end was performed the sensory analysis. All results are shown by graphs. The best muesli bar was without fiber (buckwheat and rice flakes 1: 1, agave syrup, honey). The strongest was the muesli bar with 9% fiber content (buckwheat and rice flakes 1: 1, agave syrup, honey and wheat fiber). Muesli bars with 9 % fiber content showed the most favorable nutritional composition. The addition of fiber 3 % was evaluated as sensory acceptable.

The aim of the thesis was to suggest mixtures for making of gluten-free bread with the addition fiber. Within the baker's experiment 18 recipes were suggested. Rolls were baked with two types of hydroxypropylmethylcellulose (HPMC) containing wheat fiber WF 200 and WF 600 and oat fiber HF 600 in an amount of 2 %, 5 % and 7 %. Quality assessment rolls included sensory evaluation, hardness measurements using TIRA TEST, measurement volume rolls, baking and calculate the loss ratio numbers. The results of the evaluation were statistically and graphically presented. The most suitable recipe was evaluated the recipe with a sample of 2 % wheat fibers with a fiber length of 600 micron using HPMC type E and sample was 7 % wheat fibers having a fiber length of 200 micron using HPMC type K. These samples were demonstrably evaluated as the best sensory evaluation (p < 0,05).

The main aim of the thesis The quality of pasta affected by fibre was to suggest a recipe with addition of oat fibre (HF 401-30), wheat fibre (WF 1000) and bamboo fibre (BAF 200) in amounts of 1 %, 3 % a 5 % and further to assess the effect of added fibre to the quality of pasta. There were made 20 samples of shell-shaped pasta with natural pigment in the laboratory of the Institute of Food Technology, Mendel University. I have done universal tensile and pressure test, defined a colour and cooking tests, which included testing of raw pasta and boiled pasta. The results were processed in Statistica 12 and MS Excel programmes. It has been demonstrated the addition of fiber to the recipe has no negative effect on the resulting sensory and textural properties of the product. The most acceptable was non-egg sample with 5 % bamboo fibre. Fibre has improved colour, taste and reduced stickiness.