| dc.contributor.advisor |
Salek, Richardos Nikolaos
|
|
| dc.contributor.author |
Peníšková, Iva
|
|
| dc.date.accessioned |
2023-12-20T13:24:59Z |
|
| dc.date.available |
2023-12-20T13:24:59Z |
|
| dc.date.issued |
2022-12-31 |
|
| dc.identifier |
Elektronický archiv Knihovny UTB |
|
| dc.identifier.uri |
http://hdl.handle.net/10563/53639
|
|
| dc.description.abstract |
Cilem teto diplomove prace bylo zjisteni vlivu pouziti furcellaranu a draselnych tavicich soli s ruznou delkou fosforecnanoveho retezce na konzistenci tavenych syru. Modelove vzorky tavenych syru byly vyrobeny s obsahem 40 % (w/w) susiny a 50 % (w/w) tuku v susine, lisici se zastoupenim draselnych tavicich soli (hydrogen fosforecnan draselny K2HPO4, difosforecnan draselny K4P2O7 a trifosforecnan pentadraselny K5P3O10) a aplikovanou koncentraci furcellaranu (0,25 %, 0,50 %, 0,75 % a 1,00 % (w/w)). Modelove vzorky byly podrobeny zakladnim fyzikalne - chemickym analyzam stanovujici obsah susiny, hodnot pH a aktivity vody. Dale analyzou jejich texturometrickych a viskoelastickych vlastnosti, barvy a senzorickemu hodnoceni. Z vyhodnocenych analyz lze vyvodit, ze pridavek furcellaranu a draselnych tavicich soli ovlivnuje viskoelasticke vlastnosti tavenych syru a s narustajici koncentraci furcellaranu ve vzorku narusta i jejich tuhost. Pritomnost draselnych tavicich soli ve vzorcich neovlivnila negativne vyslednou chut vyrobku. |
|
| dc.format |
76 |
|
| dc.language.iso |
cs |
|
| dc.publisher |
Univerzita Tomáše Bati ve Zlíně |
|
| dc.rights |
Bez omezení |
|
| dc.subject |
taveny syr
|
cs |
| dc.subject |
draselne tavici soli
|
cs |
| dc.subject |
hydrokoloidy
|
cs |
| dc.subject |
furcellaran
|
cs |
| dc.subject |
konzistence
|
cs |
| dc.subject |
Processed cheese
|
en |
| dc.subject |
pottasium based emulsifying salts
|
en |
| dc.subject |
hydrocolloids
|
en |
| dc.subject |
furcellaran
|
en |
| dc.subject |
consistency
|
en |
| dc.title |
Vliv pridavku furcellaranu a draselnych tavicich soli na konzistenci tavenych syru |
|
| dc.title.alternative |
The effect of the addition of furcellaran and potassium emulsifying salts on the consistency of processed cheeses |
|
| dc.type |
diplomová práce |
cs |
| dc.contributor.referee |
Lazárková, Zuzana |
|
| dc.date.accepted |
2023-06-06 |
|
| dc.description.abstract-translated |
The aim of this thesis was to investigate the effect of furcellaran and potassium emulsifying salts with different phosphate chain lengths on the consistency of processed cheese. Model samples of processed cheeses were made with 40 % (w/w) dry matter and 50 % (w/w) fat in dry matter contents, differing in the presence of potassium emulsifying salts (potassium hydrogen phosphate K2HPO4, potassium diphosphate K4P2O7 and potassium pentasodium triphosphate K5P3O10) and the furcellaran concentration applied (0.25 %, 0.50 %, 0.75 % and 1.00 % (w/w)). The model samples were subjected to basic physicochemical analyses to determine dry matter content, pH values and water activity. They were also analyzed for their textural and viscoelastic properties, color and sensory properties evaluation. From the analyses evaluated, it can be concluded that the addition of furcellaran and potassium emulsifying salts affects the viscoelastic properties of the processed cheeses and their stiffness increases with increasing concentration of furcellaran in the sample. The presence of potassium melting salts in the samples did not adversely affect the final taste of the product. |
|
| dc.description.department |
Ústav technologie potravin |
|
| dc.thesis.degree-discipline |
- |
cs |
| dc.thesis.degree-grantor |
Univerzita Tomáše Bati ve Zlíně. Fakulta technologická |
cs |
| dc.thesis.degree-grantor |
Tomas Bata University in Zlín. Faculty of Technology |
en |
| dc.thesis.degree-name |
Ing. |
|
| dc.thesis.degree-program |
Technologie potravin |
cs |
| dc.thesis.degree-program |
Food Technology |
en |
| dc.identifier.stag |
65438
|
|
| dc.date.submitted |
2023-05-10 |
|
