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Koření rodu Capsicum
Falešník, Adam
The bachelor's thesis deals with the topic of the Capsicum genus spices, mainly chili in the food industry. The thesis includes a literature review on spices, their composition, production, and function. It also discusses the origin, history, characteristics, species, and varieties of the Capsicum genus. The thesis describes their cultivation, processing, chemical composition, and the evaluation of their pungency. Furthermore, the thesis focuses on the effects of the Capsicum genus on human health related to nutrition and summarizes the findings on new trends in the use of chili and its main component, capsaicin, in the food industry.
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Posouzení vlivu země původu a způsobu zpracování na mikrobiotu vybraného koření
Menoušková, Karolína
The diploma thesis deals with the requirements for the quality of spices. It mainly deals with the microbial contamination of spices, factors of influence and possible means to prevent its contamination. Furthermore, the work deals with the characteristics of spices of the genus Capsicum, its range and possible use. In the practical part of the work, the microbial contamination of spices in peppers and chilli was determined. Individual spice samples differed depending on the country of origin, the method of technological processing, physical treatment and the content of capsaicin. During the microbiological analysis, the total number of microorganisms (CPM), the numbers of coliform bacteria and Escherichia coli, moulds and yeast, or the presence of Clostridum perfringens were monitored. The highest CPM value (4,49 log KTJ·g−1) was detected in the sample of ground chilli from China. A higher number of coliform bacteria and E. coli (2,49 log KTJ·g−1) was observed in the sample of sweet pepper from Spain. A significantly higher number of moulds and yeasts (3,13 log KTJ·g−1) was recorded in the sample of ground goulash pepper from the Czech Republic. In the case of Cl. perfringens, the presence of this bacterium was showed in 3 of 13 pepper and chilli spice samples. During the laboratory experiment, no significant deviations of occurrence of the monitored microorganisms were detected in comparison with the recommended limits or the results of scientific studies. The results show that microbial contamination may be affected by the country of origin, the physical treatment, or the alkaloid content of capsaicin, which evidences an antimicrobial activity. When monitoring the effect of technological processing on the spice microbiota, there was no statistically significant difference between the monitored pepper samples (P < 0,05).
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Hodnocení odrůdového sortimentu chilli paprik z pohledu růstových a kvalitativních parametrů
Frišaufová, Barbora
The aim of this thesis was in cooperation with commercial grower to evaluate the experiment with available varieties of chilli peppers from the perspektive of yield and growth. Furthermore, to analyze selected substances and the results obtained statistically process, evaluate and determine the differences between the different varieties of chilli peppers. Chilli peppers have quickly become a popular crop, especially due to their pungency and high vitamin C content. Pungency is due to the presence of capsaicin, whose content can reach up to 2 200 000 SHU. From chilli peppers you can prepare a wide range of products from jams to sweets to drinks. Chilli peppers are very perspective species, especially in the pharmaceutical industry.
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Hodnocení pěstitelských vlastností vybraných zástupců chilli paprik v podmínkách Jižní Moravy
Konečková, Jana
The topic of this diploma thesis is Floricultural qualities evaluation of chosen Chilli peppers in the Southern Moravia conditions. This thesis deals with chilli pappus capsicum family. The first part of study involves historical chilli pappers origin and the sekond part focuses on evaluative floricultural values experimental and substances of chilli pappus. This thesis was elaborated in cooperation with World of chilli s.r.o.
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Produkce a využití chilli pariky
Frišaufová, Barbora
The aim of this thesis was to compile the available literature sources about origin of chilli peppers, their description and use. Furthermore to focus on the content of chilli peppers and their evaluation, process statistical data of chilli production and interpret them properly. Chilli peppers come from America and were brought to Europe by Christopher Columbus. They then spread throughout the world. Chilli peppers contain a large amount of vitamin C and capsaicin, which has positive effect on human health. This is the main reason why chilli is used in cuisines and medicine troughout the world. Global production of chilli peppers increases every year. The largest producers are mostly Asian countries, especially India.
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