|
|
Optimizing the production of non-chocolate sweets with the addition of Filipendula ulmaria extract using various sweeteners
Malyszová, Markéta ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
The aim of this master's thesis was to optimize the production process of jelly candies using various alternative sweeteners and subsequently adding herbal extract of meadowsweet, achieving not only better nutritional properties but also enhanced sensory characteristics of the final product. Sensory analysis was utilized to determine the ideal combination of sweetener type and amount, which most closely aligns with consumer preferences for sweetness and texture, while maintaining a low energy component content. Based on these criteria, maltitol was selected as the sweetener in a 50% w/w solution. The study also focused on optimizing the addition of Filipendula ulmaria extract to the candies made with the "ideal" sweetener. Again, using sensory analysis, the optimal concentration of the extract and the type of gelling agent were selected to achieve the desired consistency, taste, and other sensory parameters that make the product attractive for consumers. Following these experiments, the ideal values were determined to be 50% w/w for sweetener, a 5 % addition of Filipendula ulmaria extract, and the use of gelatin as the gelling agent. Subsequently, a chemical analysis of the produced samples and meadowsweet extract was also carried out. Identification and quantification of volatile aromatic compounds were performed using the HS SPME GC-MS method, which identified 39 different substances, predominantly from the group of alcohols and aldehydes. To determine the total content of phenolic compounds, the Folin-Ciocalteu spectrophotometric method was used, and the pH differential method was employed to determine the content of anthocyanins. The total content of phenolic compounds in the extract amounted to 1418.16 ± 6.56 gml-1, and the total anthocyanin content was determined to be 249.19 ± 27.40 gml-1. Antioxidant activity was tested using two methods, TEAC and DPPH. The results of the antioxidant activity measured by the DPPH method were higher, confirming the greater robustness of this method. However, both tests confirmed the antioxidant activity of the tested samples. Finally, the antimicrobial activity of the samples was tested using the diffusion well method against strains of Bacillus cereus and Escherichia coli. The samples exhibited antimicrobial activity against both tested microorganisms, but showed more effective action against Bacillus cereus, which may be due to the simpler structure of their cell wall.
|
|
|
Sensory evaluation of model non-chocolate sweets
Malyszová, Markéta ; Mikulíková, Renata (referee) ; Vítová, Eva (advisor)
The aim of this bachelor's thesis was to implement a sensory analysis of model non-chocolate sweets of a selected type – specifically gummy jellies. The theoretical part deals with the characteristics of non-chocolate confectionery, information about their composition and properties and technological processes of production. Principle of sensory evaluation, including selected methods of this analysis are mentioned, too. The experimental part focuses on sensory evaluation of prepared gummy jellies. Several samples were made, which contained the addition of herbal extract, namely chokeberry and echinacea. The samples were evaluated using a scale based on their colour, aroma, and flavour. Furthermore, a profile test of tastes was applied, and their overall acceptability was evaluated. Untrained assessors, students from Faculty of Chemistry BUT, performed the sensory evaluations. The aim was to assess the influence of these herbal extracts on the sensory quality of the sample. The pleasant colour and taste influenced the positive evaluation the most. On the other hand, the faint aroma and bitter taste contributed to the negative evaluation.
|
|
|
Sensory evaluation of model non-chocolate sweets
Malyszová, Markéta ; Mikulíková, Renata (referee) ; Vítová, Eva (advisor)
The aim of this bachelor's thesis was to implement a sensory analysis of model non-chocolate sweets of a selected type – specifically gummy jellies. The theoretical part deals with the characteristics of non-chocolate confectionery, information about their composition and properties and technological processes of production. Principle of sensory evaluation, including selected methods of this analysis are mentioned, too. The experimental part focuses on sensory evaluation of prepared gummy jellies. Several samples were made, which contained the addition of herbal extract, namely chokeberry and echinacea. The samples were evaluated using a scale based on their colour, aroma, and flavour. Furthermore, a profile test of tastes was applied, and their overall acceptability was evaluated. Untrained assessors, students from Faculty of Chemistry BUT, performed the sensory evaluations. The aim was to assess the influence of these herbal extracts on the sensory quality of the sample. The pleasant colour and taste influenced the positive evaluation the most. On the other hand, the faint aroma and bitter taste contributed to the negative evaluation.
|
guest ::
