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Vliv vlákniny na senzorickou jakost fermentovaných mléčných výrobků

By Eva Ziková

Abstract

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%

Topics: vláknina; jogurt; senzorická analýza
Year: 2015
OAI identifier: oai:invenio.nusl.cz:250676
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