Diploma thesis deals with new technologies, which could be used in the ice cream manufacture. First three theoretical parts are about casual ingredients and ice cream manufacture process. Last two parts are dedicated to food with beneficial bacteria and how it influences human body. The practical part is devoted to ice cream manufacture from different milk based and plant based ice cream mixes with carob addition as a stabilizer and probiotics bacteria, which were incorporated to the mixes in different times of activations. Sensory evaluation proved, that replacement of milk has positive effect to the ice cream just as the probiotic incorporation, which causes pleasant yoghurt taste. Microbiological analysis proved sufficient content of living bacteria and therefore a benefical impact on human health.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427890 |
| Date | January 2019 |
| Creators | Kašparová, Aneta |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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