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Influence of beer protein on foam stability
Benda, David ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This bachelor thesis deals with the influence of beer proteins, phenolic compounds, bitterness and selected metal ions on beer foam stability. The theoretical part describes beer foam from the physical aspect, beer foam stability and its measurement and the factors that positively or negatively influences the stability and quality of the beer foam. In the theoretical part are described selected proteins that influence beer foam. In theoretical part is described the origin and technological significance of proteins. The experimental part is dedicated to the measurement of beer foam stability with the NIBEM method, the analysis of total protein content, the analysis of total phenolic content, bitternes and element analysis of beer samples. Measured data indicated correlations between protein content, phenolic compounds content, bitterness and metal ions with the beer foam stability. The results show that proteins and phenolic compounds as isolated parameters don’t essentialy affect the beer foam stability. It was found out, that bitterness as isolated parameter influences the beer foam stability the most.
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Developement and optimization of the method for the extraction of ferulic acid from wheat bran
Hubačová, Klára ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
Bachelor thesis is considering usage of wheat bran for an extraction of ferulic acid. Wheat bran is a large-scale by-product of milling industry which is produced during milling of cereals (wheat) into flour. This low-cost product is usually used as a livestock feed. An initiative is raised for some other potential applications, because too large quantity produced every year can not be consumed just as a feed. There is a significant amount of phenolic acids from which ferulic acid is the most abundant one. It was found out after examination of structure of the wheat bran. This acid is connected with polysaccharides of a cell wall. The alkaline hydrolysis was used to disrupt a linkage between ferulic acid and polysaccharides. Then ethanol was added to precipitate the polysaccharides and the mixture was filtered. The filtrate contains ferulic acid which has great health benefits such as anti-inflammatory, antioxidant, anti-carcinogenic, antimicrobial effect etc. It plays an important role as an agent against UV radiation in the cosmetic products.
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Determination of basic nutritional parameters in edible insects
Korček, Jakub ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
In this bachelor thesis is dicussed nutritional value of chosen insect species. Analysed samples consisted of worms, crickets and locusts. Analysed parameters were: total nitrogen, crude protein, total lipids and content of chosen elements. Total lipids were, after homogenization, determined by Soxhlet method, using diethyl ether as a solvent. Prior to protein and element determination, samples did undergo Kjehldal digestion process, using sulfuric acid. Weiniger catalyst was only added to samples digested for protein measurement. Element content was determined by optical emission spectrometry with inductively coupled plasma (ICP-OES). Crude protein was determined by Kjeldahl method. The highest protein content was determined in crickets. (75 ± 5) %. Locusts contained the highest lipid content (33 ± 2) %. We also found out, that samples were rich in calcium, potassium, manganese and zinc, which are all important elements for the proper functioning of our body. The results of this thesis prove, that insects can present nutritionally important food.
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Extraction of bioactive substances from black currant pomace
Sedláčková, Lucie ; Štursa, Václav (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with extraction of bioactive substances from black currant pomace (Ribes nigrum). The theoretical part contains the botanical characteristics of the plant species Ribes nigrum. It is also devoted to the biologically active substances contained in black currant and possibilities of using black currant in the food industry. The fourth chapter deals with description of phenolic compounds, their distribution and methods of determination of phenolic substances. The fifth chapter describes selected extraction procedures. In the experimental part, there were extracted dry black currant pomace in order to optimize the extraction process and obtain the highest yields of dyes. In addition, were determined the selected chemical and physical characteristics of blackcurrant juice and extracts from blackcurrant pomace. A better solvent was a mixture of water and ethanol in a volume ratio of 1:1. After 14 hours maceration of dry pomace, were obtained 769,9 mg anthocyanins per 100 g of dry material.
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Determination of nitrate in root vegetables
Fiala, Petr ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
The Bachelor thesis deals with the study of nitrates occuring in different species of root vegetables. The aim is to compare the amount of nitrates in common type of vegetables to bio vegetables. The theoretical part of the Bachelor thesis is devoted to root vegetable in general and also to nitrates and their influence to human health and nature. Fertilizers and organic agriculture are also mentioned. The last chapter focuses on the analytical method. The measurrement is carried out by the ion chromatography and the outcome of nitrate concentrations in both types of vegetables is compared and discussed. The results point out higher concentration of nitrates in bio-quality vegetables.
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Effect of the dry hopping of the stability of beer foam
Benda, David ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the influence of dry hopping on the stability of the beer foam. It was observed how this effect affected general characteristics of beer, the content of hop bitter acids, proteins, phenolic compounds, selected micro- and macro elements, organic acids and the stability od the beer foam. Theoretical part characterises raw the materials for beer production, the substances affecting the stability of beer foam and the beer brewing process. Furthermore the beer foam is described froam a physical point of view together with the steps of its formation and drainage as well as other phenomena that lead to its disappearance. A detailed description of used analytical methods is included. The experimental part illustrates the preparation of the model beer and the implementation of dry hopping with the Czech hop variety called Kazbek. Dry hopping was carried out on day 3, day 5 and day 10 with a 3 g/l and a 6 g/l hop dose. The prepared beer was subsequently analysed for general characteristics, the beer foam stability, bitter hop acids, phenolic compounds, protein, selected micro- and macroelements and organic acids. Based on the measured data, there were found correlations between the observed beer parameter and the stablity of the beer foam. The results revealed that dry hopping in beer increases the content of the phenolic compounds and bitter substances, but its effect on the beer foam stability is negative.
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Study of the authenticity of spices and condiments
Štursa, Václav ; Golian, Jozef (referee) ; Urík, Martin (referee) ; Diviš, Pavel (advisor)
This disertation deals with geographical authentification of different types of spices and spice preparations. Investigated spice species were garlic (Allium sativum), ground pepper (Capsicum anuum), and dried carrot (Daucus carota). Theoretical part of the disertation describes main qualitative parameters of the examined species and production technology, means of food adulteration and statistic methods used in chemometrics. The aim of this dissertation was to verify the hypothesis whether it is possible to use targeted analytical techniques commonly used in quality control of spices and condiments, and statistical processing of measured data to distinguish samples of spices and condiments of different geographical origin. The use of non-targeted analysis was also investigated. Samples of garlic and ground pepper were used for targeted analysis. The examined parameters were dry matter and moisture of the sample, ash content, total phenolic content according to Folin-Ciocaulteu, carbohydrate content, alliin concentration, total nitrogen content, total color pigment (ASTA), pH of aqueous extract, total fat content, and concentration of selected elements (Ca, Cu, Fe, K, Mn, Mg, Na, P, Zn). The instrumental techniques used were molecular absorption spectrometry, inductively coupled plasma optical emission spectrometry and high performance liquid chromatography. The obtained data were statistically processed by analysis of variance (ANOVA) and principal component analysis (PCA). Using statistical analysis significant differences between samples that came from more distant areas were found. However, samples from closer areas could not be distinguished. The researched hypothesis could not be unequivocally confirmed or refuted. Metabolic fingerprint of carrot samples was determined using non-targeted analysis. Metabolic analysis was performed using the tandem LC-TOF-MS technique. The data were processed by recursive peak extraction (BRE) and subsequently uvaluated with PCA. The samples were divided into clusters according to their origin. Targeted and non-targeted techniques have great potential in verifying the geographical authenticity of different types of spices. However, the main condition is consistent and sufficient sampling, guaranteed information on the origin of the sample and obtaining a sufficient amount of input data for statistical analysis.
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Beer bioflavouring by dry hopping using czech cultivars of hops
Gajdušek, Martin ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with the influence of dry hopping on selected analytical and sensory properties of beer. The effect of dry hopping was observed using Czech hop varieties Kazbek and Uran, which were added to the wort during the main fermentation phase in doses of 3 and 6 gdm-3. The contact time of hops with wort was 3, 6 and 9 days. The experimental part describes the technology of preparation of the reference beer, in which dry hopping were subsequently performed. A parallel measurement was performed on each sample. In terms of the basic parameters of beer, the effect of dry hopping, especially its length, on the ethanol content was observed. With a longer period of dry hopping, the concentration of ethanol in beer increased. The higher alcohol concentration was also associated with a decrease in the apparent extract. In terms of color and pH of beer, the effect of dry hopping has not been proven. Elemental analysis performed by optical emission spectrometry with inductively coupled plasma revealed an increase in the concentration of calcium, magnesium, and iron due to dry hopping. No statistically significant difference was observed for manganese and barium compared to the reference. In terms of bitterness, a significant increase was identified in dry hopped beers compared to the reference, the value being dependent on the dose of hops used. The effect of the hop variety has not been proved. Concentrations of organic acids determined by ion-exchange chromatography with a conductivity detector were affected by dry hopping only in the case of lactic acid and acetic acid. An increase in lactic acid was observed compared to the reference, also related to the degree of fermentation. While in the acetic acid content the hop samples showed a lower concentration than the reference sample. The concentrations of myrcene, humulene and geraniol were determined by gas chromatography with a mass detector. These are volatile components of hop essential oils. Dry hopped samples recorded significantly higher concentrations of all aromatic substances compared to the reference. In terms of hop time, the highest concentrations were shown by samples hopped for three days. The results of the sensory analysis show that the overall best rated sample is a sample hopped with the Kazbek variety with a dose of 3 gdm-3 for three days. Beer which was dry hopped for the shortest time also showed the lowest intensity of bitterness, which was perceived positively.
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Elemental analysis of different kinds of small fruit
Štursa, Václav ; Vespalcová, Milena (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the elemental analysis of soft fruit species such as currants and gooseberries. The theoretical part contains botanical description of both species, then description of nutritional properties of the individual analyzed elements and ends with a list of analytical methods suitable for elemental analysis in the food science and with a description of preparation. The experimental part deals with sample preparation and its analysis afterwards with spectroscopic techniques. Samples of different varieties of gooseberries, black, red and white currant from “Výzkumný a šlechtitelský ústav ovocnářský v Holovousích, s.r.o.” have been used for the analysis. Samples were mineralized in concentrated HNO3 and analyzed by ICP-OES technique. Difference in resultant concentrations of the analyzed elements (Ca, Cu, Fe, K, Mg, Mn, Na, P, Zn) between individual varieties were statistically compared by Tukey’s multiple comparison method and results achieved have been as well compared with the results reported in available literature.
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Pretreatment of hops for further processing in beer technology
Tichá, Anna ; Štursa, Václav (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis deals with pre-treatment of hops for further processing in beer technology. In the experimental part of the work, the effect of low temperatures, as pre-treatment of hops, on the monitored parameters was observed. Three types of cold pretreatment were used. In two cases, the hop material was frozen using a freezer at -25 ° C and in the second case at -70 ° C. In the third case, the hop material was treated by contact with liquid nitrogen in combination with mechanical treatment. The variety of hop materiál was Žatecký poloraný červeňák, which were in the form of pellets or pressed hop cones. The total bitterness of the samples, the total content of phenolic substances, the total content of flavonoids, the antioxidant activity and the concentration of essential oils, specifically myrcene humulene and geraniol, were examined. The effect of pre-treatment was investigated during conventional worth boiling as well as dryhopping. The experimental part includes descriptions of the hopping process, descriptions of individual analytical methods. A parallel measurement was performed on each sample. Significant advantages or disadvantages of some of the pretreatments were not demonstrable, however, the most significant differences were observed in samples hopped with hops pretreated by freezing at -70 ° C, which had a positive effect on the amount of extracted essential oils during cold hops.
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