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Study of the possibilities of using fruits of sorbus domestica in the food industry
Šmídová, Vendula ; Gajdušek, Martin (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis is exploring of food industry usage of fruits of genus Sorbus. Recipes of homemade service tree fruit pastes (Sorbus domestica), homemade rowanberry liqueurs (Sorbus aucuparia) and homemade rowanberry confectionery (Sorbus aucuparia) were made for this purpose. All prepared products were evaluated by sensory analysis and the overall most acceptable service tree paste was the one with 50% of vegetable mixture added; the most acceptable rowanberry liqueur was made by macerating of precooked rowanberry fruit in mixture of ethanol and water in which the rowanberry fruit was cooked with sugar content of 830 g/l; the most acceptable rowanberry confectionery was the one with 6% of rowanberry macerate in ethanol. Results of vitamin C evaluation in the most acceptable service tree paste and unfrozen service tree fruit by HPLC were 0,0000915 mg/ml and 0,0000534 mg/ml respectively while the antioxidant capacity obtained by spectrophotometric TEAC method was 44 g/ml TEAC in paste and 33 g/ml TEAC in fruit. The antioxidant capacity was also measured in all samples of rowanberry liqueurs and in the most acceptable one it was the highest: 108 g/ml TEAC.
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Possibilities of processing selected exotic fruits into jams and jellies
Pavlíková, Michaela ; Obračaj, Jan (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the preparation and statistical evaluation of jams and jellies prepared from selected types of exotic fruits, which are passion fruit and pomegranate. The theoretical part characterizes both types of exotic fruits used for the preparation of named products. Bioactive compounds and the production of jams and jellies were also described. One of the chapters also focuses on methods and requirements of sensory analysis. The experimental part focuses on the production of jams and jellies from passion fruit and pomegranate and on the preparation of these products with the addition of varieties of spices (vanilla, cinnamon, ginger, lime). These samples were subjected to sensory analysis, where the respondents had to evaluate the appearance and colour, smell, taste, and texture of the products using a scale in the received questionnaire. Based on the results of the sensory analysis, samples containing lime or vanilla were rated very positively, both in the case of passion fruit and pomegranate. For jams, the preferences differed. It turned out, that jams made of passion fruit were rated better than jams made of pomegranate. On the other hand, jellies made from pomegranate were preferred to passion fruit jellies.
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Processing of grapes into non-traditional products
Černý, Marek ; Pacasová, Viktorie-Alexandra (referee) ; Mikulíková, Renata (advisor)
This bachelor’s thesis focuses on the processing of grapes into non-traditional products, mainly on grape jelly with the addition of spices, herbs and juices. The aim of this work is to investigate, which combination of herbs, spices or juices leads to the best sample. In the theoretical part of the thesis is described morfology of grapevine, it’s technological processing and variation of uses in food industry. Sensory analysis is also described, which represents a big part of thesis. The experimental part focuses on the desription of preparation of flavoured jelly and on it’s sensory analysis. Vitamin C was also studied with the usage of HPLC. Based on the sensory analysis data, the best sample was with lemon balm. Vitamin C was evaluated using HPLC and was determined to be around 0,017 – 0,028 mg per jelly.
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Production of pates with the addition of dried fruits
Stoianova, Diana ; Nábělek, Jakub (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the preparation and sensory evaluation of pates enriched with dried fruits. For the sensory evaluation, 6 samples of pates containing different proportions and types of dried fruits were produced. The theoretical part of the work describes the pates and their division, then the composition and technological steps of production. Furthermore, the theory presents the methods of fruit drying and the description of the fruits that were used. The literature search includes the characteristics of sensory analysis, conditions and methods of its performance. The experimental part focuses on the preparation of the pate samples first for the evaluation of the heat treatment, then on the production of the pate samples for sensory analysis and actually performing the sensory analysis. During the assessment of the heat treatment process, it was found that the pates had undergone sufficient heat treatment and were therefore ready for consumption. After evaluation of the results of the sensory analysis, it was found that the pates enriched with ground figs and fig pieces were among the best.
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The effect of reducing the salt content on the sensory quality of liver pâtés
Adamusová, Sandra ; Slavíková, Zuzana (referee) ; Mikulíková, Renata (advisor)
The bachelor thesis examines the impact of salt reduction on the sensory quality of liver pâté. The aim of the thesis is to create a sensorially acceptable pâté, in which a portion of the added salt will be replaced with potassium chloride. The theoretical part describes the composition and properties of meat, ingredients used in pâté production, and the technological process of its manufacture. Furthermore, the theoretical part elaborates on the conditions and methods of sensory analysis and sensory evaluation of pâté. The literature review also includes a description of the ICP-OES technique. The experimental part deals with the preparation of samples for sensory analysis, optimization of salt in the basic recipe, and evaluation of heat treatment. Finally, the total concentration of sodium and potassium in the individual samples was measured using ICP-OES. The results of the sensory analysis showed that the optimal salt content in the pâté is 1.09 wt. %.This content was partially replaced by KCl. It was found that a 20–40% substitution has no significant impact on the sensory properties of the product. For higher substitution, the addition of L-arginine was necessary, which positively influenced the overall perception of the pâté.
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Development of cereal products for specific nutrition with the addition of legumes, algae and yeasts
Pavlištíková, Nela ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the development of cereal products for special nutrition with the addition of legumes, algae and yeast. In the theoretical part, expert knowledge about gluten-free cereals, their chemical composition, gluten and food fortification is developed. Then an overview of the legumes, algae and yeasts tested in this work was elaborated. As a part of the literature review, emphasis was placed on the chemical composition of the analysed products. In the experimental part, the characterization of selected gluten-free cereals and legumes was carried out. The tested cereals were buckwheat, quinoa and gluten-free oatmeal. Pea, red lentil and Beluga black lentil were selected from among legumes. Furthermore, various types of algae and yeast extracts were prepared, which were subsequently optimized. Algae of the genera Dulse, Chlorella and Spirulina were selected for enrichment of pseudocereals. Dried baker's yeast and Saccharomyces cerevisiae were chosen as yeast representatives. Phenolics, flavonoids, antioxidant activity, carbohydrates, proteins, fatty acids, lipids and lipophilic pigments were determined in gluten-free cereals and legumes. The content of -glucans and gluten were determined for in cereals as well. Some content of phenolic substances, flavonoids, antioxidants, total fatty acids, lipophilic substances, pigments and -glucans were found in extracts from algae and yeast. Selected samples were also subjected to antimicrobial and cytotoxicity tests. Finally, mixed cereal products were prepared from selected gluten-free cereals, legumes, selected algae and yeast extracts and algae biomass. Extracts were selected based on obtained results and subjected to MTT cytotoxicity tests. It was found that the addition of pea, extracts from algae and yeast or the algae biomass itself increased the protein content of the prepared mixtures. Furthermore, in hexane:ethanol extracts from Chlorella and Spirulina or their biomass, the amount of antioxidants has been increased. The obtained results show that the combination of cereals with addition of algae and yeast extracts is suitable for increasing the protein content in gluten-free products. It was also found that selected microalgae and yeast have the potential to enrich gluten-free products with bioactive substances, when using biomass or extracts produced from them.
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Possibilities of processing the fruit of lesser-known fruit tree species
Vachta, Jonáš ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
This diploma thesis deals with the possibilities of using the fruits of common quince (Cydonia oblonga), common medlar (Mespillus germanica) and flowering quince (Chaenomeles speciosa) for food purposes, specifically for the production of jellies and jams. The goal was to create a product that would capture the character of the fruit used, preserve its beneficial properties, such as aromas and the content of bioactive substances, and at the same time be pleasant for consumers. A total of three types of products were prepared, namely gelatin jelly, agar jelly and jam for each type of fruit used. The product samples were subjected to sensory analyses, the aim of which was to determine the optimal addition of sugar to the product, to determine the overall consumer acceptability of the individual samples, and in the case of jelly, also to compare the sensory properties of the gelatin and agar variants. For chemical analyses, model samples were prepared, the composition corresponding to the best sensorially evaluated samples from each type of product. The total content of polyphenols, the total content of flavonoids, the content of vitamin C, the content of lipophilic pigments, ubiquinone and phytosterols and the profile of volatile compounds in individual samples were studied. The analysis results showed that the jams, as heat-processed products, generally retained a greater amount of bioactive substances compared to the jelly samples, and in certain cases even a greater amount than the fruit samples. The jelly samples, on the other hand, retained a greater amount of the original fruit aroma.
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Use of citrus fruits in the food industry
Havlíková, Michaela ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The main objective of the thesis was to prepare marmalades, jellies, and dried slices of citrus fruits. Three types of citrus fruits: orange, grapefruit, and pomelo, were chosen for this thesis. The nutritional characteristics of the prepared products were determined including volatile matter content, dry matter content, pigment content, lipophilic content, and vitamin C content. The aforementioned products were also subjected to sensory analysis to assess their taste, aroma, texture, colour, and overall acceptability. The theoretical part describes the legislation dealing with citrus processing, marmalades, dried fruit and jelly confectionery. Further, the characteristics of the aforementioned food products and the characteristics of citrus fruits are also given. The theoretical part also deals with the theory of the methods used, i.e. sensory analysis, gas chromatography with mass spectrometry, and high-performance liquid chromatography. The experimental part describes the preparation of samples and the performance of individual determinations. In the sensory analysis, marmalades, jellies, and dried sheets were evaluated separately. The evaluators assessed their acceptability depending on the citrus used. The volatile substances were also determined by gas chromatography-mass spectrometry. The moisture and dry matter of the products were determined by drying and the pigments and lipophilic substances contained in the products were determined by high-performance liquid chromatography.
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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Possibilities of using plant protein sources in the production of pâtés
Kmeť, Jan ; Svoboda, Zdeněk (referee) ; Mikulíková, Renata (advisor)
The main purpose of this thesis is to evaluate the options of adding high-protein plant-based substitutes of meat to liver pâtés. The aim of this research was to optimize recipes and prepare liver pâtés, in which certain part of meat component (25 % of total amount) was substituted by peanuts, chickpeas or barley groats. Pâté samples were prepared in two sets – a seasoned one and an unseasoned one. The effect of plant substitute on the final product was assessed by sensory evaluation and analysis of selected nutritional characteristics. Crude protein content was determined by Kjeldahl method, fat content and fatty acid profile were analyzed with the use of GC FID. The data obtained by sensory evaluation were statistically assessed. The most widely acceptable sample for assessors turned out to be the standard sample, followed closely by the sample of spiced pâté with addition of chickpeas. Both the seasoned and unseasoned version with groats were found as noticeably less appetizing. Pâtés with the addition of peanuts were determined to have similar contents of crude protein and fat as the standard sample. The samples containing peanuts or chickpeas were proven to serve as a decent substitute for meat from a nutritional point of view, due to their high content of unsaturated fatty acids. Final results of the research clearly show that the spiced samples with the addition of peanuts or chickpeas, as well as the unseasoned sample solely with chickpeas, happen to be an attractive alternative to pure meat pâtés.
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