This diploma thesis deals with evaluation of quality parameters of beer from microbreweries and their sensory analysis, as well as comparison with several beers from industrial breweries. The theoretical part describes beer production, used raw materials and their specification. Also mentioned is the technology needed. In the practical part, three bits of beer were brewed in the school brewery, which were further used to analyze both analytical and sensory. When analyzing the original extract of wort and alcohol, some brewers were found to be inadequate and had significant deviations from the declared data on the labels. One sample even breached Decree No. 355/1997 Coll., Where it exceeded the stated amount of alcohol by more than 0.5%. In sensory analysis, the most important descriptor was the steer and fullness that most reflected in the overall assessment.

The main aim of the diploma thesis "Quality of fine pastry influenced by fiber" was to design a recipe containing 2%, 4% and 6% of bamboo pulp, wheat fiber and apple fiber. Further, the aim was to assess the effect of fiber addition on the quality of fine pastry. In the practical part, bakery experiment, sensory analysis, universal tension / pressure test, nutritional value and color of surface and surface were determined by spectrophotometric measurement. The results were processed in Statistica 12 and MS Excel. Ten samples were baked. Maximum weight after baking was sample no. 4, with the addition of 6% bamboo fiber BAF 200. The lowest values of density of the samples reached with addition of 3% bamboo fiber was most favorable overall sample containing 4% bamboo fiber BAF 200. The highest strength was measured for the sample 5, to which 2% bamboo fiber BAF 400 was added. The lowest energy value had sample 4, ie with the addition of 6% bamboo fiber BAF 200.

The aim of this thesis was to compared physical, chemical and sensory parameters of two groups Vysočina salami. First group is a control group with salt content 2 %. Second group is experimental group with a reduced content of salt 1,5 %. The salami were produced at Mendel University in Brno, where all parameters were also measured. The results showed that experimental group had higher water activity during maturing. Accordingly, other parameters as colour, texture and pH were different. Instrumental analyses showed lighter colour compared to the control group. Also salami were more tender and pH was higher. No statistical significant differences were found between groups in sensory evaluation.

The aim of the diploma thesis "Quality of durable pastry influenced by fiber" was to propose recipes with the addition of bamboo and hemp fiber and grape seed flour in the amount of 3%, 6% and 9% and then evaluate the influence of the added fiber on the quality of the biscuits. A total of 20 samples were baked, for half of the basic raw material was used wheat flour, and spelled flour was used for the rest of the samples. The bakery experiment found that the best effect on the product volume and the weight after baking had bamboo fiber. Minor losses of baking had biscuits with wheat flour. Sensory, the best sample was with 3% of grape seed flour with spelled flour, and the best sample by consumer was with 6% hemp fiber from spelled flour. The most fragile samplewas from spelled flour with 3% hemp fiber and the brightest color had wheat samples with bamboo fiber. The highest nutritional values were the control samples and the lowest energy contained biscuits with bamboo fiber added to both recipes.

Vysočina salami is the best known and the most widespread product of durable heat-treated meat products in the Czech Republic. Chemical, physical, microbiological and sensory parameters were examined for this product depending on salt content (2 % or 1,6 %) and grain size (1 mm, or 2 mm). There was found no difference that would be important from a technological point of view during comparing the fine and coarser grain in the Vysočina salami. By comparing differently salty products, lower salt content could cause manufacturing problems. By reducing the salt content, the drying time was prolonged, and the colour stability deteriorated. It is advisable to reduce the salt content to the lowest possible level in order to improve the health aspect of the consumption of meat products but at the same time the technological characteristics of the production are not affected. Finally, salt is important for the taste of the product. This was clearly demonstrated in sensory analysis. The analysis shows the Vysočina salami with 2 % salt addition has been more palatable to the consumer.

Diploma thesis "Production Technology and Quality of Dried Grapes" is in the first part focused on the summary of findings about grapes and their drying. The history of grapevine growing and the history of drying are described, the chemical composition of grapes is briefly outlined. This is followed by description of various technologies of production of dried grapes, both industrial and homemade. This part is followed by the informations about microbiology of dried grapes and their nutritional value. The main part of the thesis is a practical part, starting with description of grape varieties and used methods of production. The grapes were dried ordinarily in a dryer and also by lyophilisation. Subsequently, the methodology of each assessment performed on the finished product is described. The results shows the levels of saccharization and pH of the fresh grapes. This is followed by determination of water activity, microbiological and sensoric evaluation, analysis of vitamin C content and colour of dried grapes.

The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.

The aim of the diploma thesis „Raw food – raw food“ was study and describe a living diet. Describe the influence on human body and propose a suitable recipe a raw durable product. At the department of food technology, the faculty of Agronomy of Mendel university in Brno were made eight recipes of raw bars without heat, with a dates and cocoa base. For each recipe was added the third feedstock. Strength, water content, sensory evaluation and final nutritional value were evaluated. I was found that the most sensibly acceptable formulation contained coconut in addition base. Conversely, the least acceptable formulation contained a banana in addition to the base. The highest nutritional value was the bar with addition whit coconut. Next were made four dried raw bars where the sensory evaluation was statistically different among the professional public, who are interested in raw food and the non-professional public.

The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one.

Diploma thesis deals with influence of mineral elements level in the diet of broiler chickens. Primary observe their importance in meat production with high nutritional and sensory quality. In experiment we tried to modulate the performance of chickens by changing the level of zinc (24 g, 204 g), calcium (2 g, 15 g) and magnesium (1,5 g, 4,5 g) and test the influence on sensory attributes of breast and tight meat. After slaughter in the age of 36 days the meat was processed and frozen stored. In sensory analysis (after heat processing) color, texture, odour, presence of strange odour, tenderness, juiciness, taste and presence of strange taste was judge. We discovered that different level of zinc has negative influence on the odour of tight meat (85,50+-2,108; 77,03+-3,333). Higher level of calcium and magnesium for the breast meat had positive influence on the color (83,53+-2,663; 88,50+-1,731) and negative influence on odour (86,10+-2,428; 76,66+-3,341), chewiness (77,73+-4,157; 63,33+-4,607) and taste (71,83+-4,325; 57,75+-4,532). In the end we can conclude that addition of different levels on mineral elements can influence organoleptic properties of meat and its acceptance for the consumer. It is necessary to do more experiments in this subject in the future.