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Evaluation of the selected biological, production and processing properties of Jerusalem artichoke
ZIKMUNDA, Jan
The diploma thesis is focused on the evaluation of selected biological, production and processing properties of Jerusalem artichoke tubers. For this purpose, a trial was established in the spring of 2021 in the locality Valečov situated in the district Havlíčkův Brod. Four varieties of Jerusalem artichoke were involved into the trial - Karin, Rút, Skarlet and Zlata. The varieties were grown in three variants. Individual cultivation operations, gradual plant growth and tuber harvest were recorded. For all varieties following parameters were evaluated: tuber yield, mean number of tu-bers per plant, mean tuber weight, tuber dry matter content, inulin content in fresh matter, inulin content in dry matter. The variety Rút achieved five best results in the six studied parameters: yield of 42.6 t/ha, tuber weight of 45.30 g, tuber dry matter content of 32.71 %, inulin content in fresh matter of 16.02 %, inulin content in dry matter of 49.06 %. Dry matter content of harvested tubers was measured. Jerusalem artichoke flour and semolina were produced from dry matter. Jerusalem artichoke flour or semolina replaced a half of a third of common flour in eight food products that were subjected to sensory evaluation.
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Nové směry v technologii výroby mražených mléčných a smetanových krémů
Kašparová, Aneta
This bachelor thesis deals with new technologies, which are used in the ice cream manufacture. First part defines the consumption of ice cream in Czech Republic, the kinds of products and short history. The second part discusses the basic ingredients, which are essential for ice cream production such as milk and milk products, sweeten-ers, stabilizers, emulsifiers, flavouring and colouring materials. The production and technologies are also described. The third part is dedicated to involvement of probiot-ics, alternative sweeteners such as fructose, dextrose, trehalose, honey, sugar alcohols, date syrup, fructose and glucose syrup and stevia. Incorporation of inulin in low fat ice cream or enrich-ment of ice cream with omega fatty acids is reported. Last pages are about the re-placement of cow milk with almond milk.
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Inovace v technologii výroby mražených krémů
Malá, Sabina
This Bachelor thesis deals with innovations in the technology of ice cream production. Ice cream is a product obtained by the whipping and freezing pasteurized subsequently homogenized cream, milk or flavored water base mixture, which is then under pressure variously shaped into the desired shapes. Prior to freezing, the mixture matures physically. The resulting consistency is smooth, soft and without large lumps, ice crystals or air bubbles. The thesis mentions the individual raw materials needed for the production of ice creams. In addition, the individual types of ice cream are divided, the technique of their production is mentioned, and the main part deals with the individual innovations in the production technology, such as ice creams with increased protein content, reduced fat content, sweetened by alternative sweeteners, enriched with vitamins etc.
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Vliv konzumace probiotik a synbiotik na modulaci intestinální mikroflóry a produkci tyraminu
Kolářová, Miroslava
The purpose of the study was to compare the impact of 3 weeks of consumption of commercial yoghurt enriched with Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 (P), and the same yoghurt supplemented with prebiotic-inulin (S), on feacal bacterial counts of healthy adults. A randomized, parallel-group, crossover, open-label – DBPC intervention with 66 volunteers was carried out. The 3 week administration of both P and S yoghurt increased (P lower 0.01) counts of bifidobacteria and Lactobacillus acidophilus, and reduced (P lower 0.01) counts of Clostridium spp., Enterococcus spp. and E. coli in fecal samples, in comparison with the control croup. The consumption of probiotics and synbiotics yoghurt reduced (P lower 0.05) the counts of tyramine producing enterococci and E. coli among the faecal isolates. In the synbiotics group, counts of bifidobacteria and Lactobacillus acidophilus remained higher, and counts of Clostridium spp., Enterococcus spp. and E. coli lower (P lower 0.05) after 1 week wash out period, in comparison with the preadministration phase. It was concluded that the synbiotics yoghurt was superior to the probiotics product in maintaining the increased levels of beneficial bacteria and decreased counts of potentially patogens bacteria in the intestine.
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Využití vybraného modelového zeleninového druhu
Bláha, Pavel
The diploma thesis on The use of selected model vegetable species follows the bachelor thesis Possibilities of using the species Scorzonera hispanica L. from 2015. First part of this thesis looked into available information about this vegetable and was focused more closely on substances contained in it. The practical part of the experiment consisted of field trial and laboratory experiment. The field section used was divided into four variants, where the influence of irrigation and fertilization on the morphological and nutritional parameters was monitored. Morphological parameters and content of the black salsifies were determined in the laboratory experiment. The statistical evaluation showed positive effect of irrigation on higher levels of potassium, phosphorus and inulin. Variants without irrigation contained more fiber, magnesium and nitrates. Different processing methods of black salsify were used to determine inulin. Most inulin was found in the frozen variety and the least in cooked. To examine the possibility of introducing a black salsify into gastronomic facilities, a black salsify product was created and engaged in gastronomy for one month.
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Stanovení základních jakostních charakteristik vybraných vzorků kávy, zelené kávy a kávovin
Burianová, Žaneta
Thesis was divided into two parts. The first theoretical part describes the raw material for the production of coffee and coffee substitutes. It characterizes important substances contained in coffee such as chlorogenic acid and caffeine in coffee or inulin supplements and describes their effects on the human body. The second part deals with the determination of total polyphenols using the Folin-Ciocalteu reagent in 9 selected samples of roasted coffee, green coffee and coffee substitute mixtures with the addition of instant coffee. These samples were measured content of caffeine and chlorogenic acid by HPLC with UV-VIS detector. From the measured values showed that the highest content of chlorogenic acid was in the samples of green coffee of 200 mg / 100 ml cup of coffee (7 g). Caffeine reached the highest content of coffee roasted at 85 mg / 100 ml of coffee. The samples were also subjected to sensory analysis, where the best impression detected in samples of roasted coffee. Worst overall impression was recorded at a sample of substitutes with instant coffee.
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Use of meal from Jerusalem artichoke tubers in production of products from minced meat
MUŽÍKOVÁ, Monika
Jerusalem artichoke is a root vegetable containing glucofructan inulin in its tubers that is valued for its positive effect on the human organism. The aim of thesis was to evaluate use of meal made from Jerusalem artichoke tubers in production of products from minced meat. The experiment was divided into two parts. In the first part, the differences in water-holding capacity of semi-rough wheat flour and Jerusalem artichoke powder (JAP) in various types of solvents were determined. The statistically significant difference in water-holding capacity between the flours was found solely in the saline solution. Furthermore, the results showed that type of solvent had the main effect on water-holding capacity. In the second part of the experiment, 4 types of meat products were made - sausages, meatloaf, liver pate and meat hash. Wheat flour, which is commonly added to these products, has been completely replaced by (JAP). Subsequently, the sensory analysis was evaluated by experts (n = 16) for an estimation sensory quality and sensory changes of new product with JAP compared to standard meat products. The results of the study showed that the addition JAP to sausages had a negative effect on its sensory quality, namely its overall appearance of the product, texture and taste. On the contrary, there were improved functional properties in meatloaf (juiciness) and pate (taste). According to the results of the sequence test, the liver pate was found the most delicious product.
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Kvalita a senzorické vlastnosti kávovin
Burianová, Žaneta
The thesis deals with the manufacture of coffee substitutes and their sensory properties. Describes the history of this eatables, describes its most important crop and shows the composition of commercially available products. It is focused on the comparison with coffee substitutes, especially in terms of health care, which describe the content of individual substances such as caffeine or inulin and their effects on the human body. The research is divided into two categories. The first deals with sensory properties and comparing the three samples: coffee substitutes, blended coffee and coffee substitutes and coffee. In the second part there are the differences in their consumption.
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Jerusalem Artichokes - a Source of Valuable Nutrients
Rousková, Milena ; Barnet, M. ; Sobek, Jiří ; Veselý, Václav
Topinambury jsou rostliny z čeledi hvězdicovitých a zvonkovitých, kde inulin nahrazuje škrob ve funkci zásobní látky. Najít ho můžeme především hlízách. Topinambury lze využít jako potravinářskou surovinu pro lidi nebo i ke krmivářským účelům pro zvířata. Nezanedbatelný je i podíl stvolů pro možné energetické využití. Hlízy lze sklízet od podzimu do jara a lze je konzumovat syrové dle kreativity dietologa nebo kulináře. Je možné je i sušit a přidávat je pak do jídla pro zvýšení obsahu vlákniny. Je možné využít jednak dřeně nebo šťávy. Energetický obsah hlíz topinambur je 3 až 3,5 MJ/kg.
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