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Possibilities of using rose hips in the food industry
Maráčková, Adéla ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This thesis focuses on the possibilities of using rose hips in the food industry. The aim of this thesis was to design and create sensory acceptable food products which are made from rose hips. A recipe was created for rosehip jams, chutneys and jellies. During the development of the recipe, individual flavors of rosehip products were evaluated. Freshly ground spices combined with fruits and vegetables were used to flavor the products. According to the optimized recipe for chutney, 1 standard and 3 types with spices were produced: chili, allspice and ginger. A recipe for jams was also prepared - 1 standard and 3 types: cardamom, cinnamon and rosehip jam in combination with apple jam in a ratio of 1:1. Finally, a jelly recipe was created - 1 standard and 3 types with spices: cinnamon, allspice and anise. Individual rosehip products were subjected to sensory analysis and their organoleptic properties were evaluated. The sensory analysis was divided into three parts – for jellies, jams and chutneys. The best rated was a sample of rosehip jelly without the addition of spices. Among the jams, the best rated sample was the jam with the addition of cardamom, which was popular with the respondents because of its pleasant and non-traditional taste. For rosehip chutney, the sample without the addition of spices was the best rated. The mass spectrometry method was used to determine the presence of ionones in the samples, the presence of which is typical for rose hips. The presence and concentration of vitamin C, lipophilic substances and total pigments were determined in the respective rosehip products using the high-performance liquid chromatography method. It was verified by the method of high-performance liquid chromatography that a considerable amount of vitamins was preserved even after the preparation of the resulting products, which were heated. The results of the work pointed to the potential of rosehips, which can be used in the food industry.
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Monitoring of lipophilic vitamins and provitamins in children 's products and possibilities of their fortification
Maráčková, Adéla ; Hoová, Julie (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis deals with the study of lipophilic vitamins with a focus on children's food supplements. It designs own food supplement in the form of gum confectionery with a vitamin mixture encapsulated in liposomes. The theoretical part focuses mainly on the characterization of lipophilic vitamins and their monitoring in the market. The experimental part is focused on their determination in real food supplements (Marťánci, Vibovit Dino and Vitamin Code Kids). Extraction in chloroform and enzymatic methods were chosen as suitable methods of determination, both methods being evaluated chromatographically (HPLC). Finally, liposomes were prepared and characterized. Liposomes prepared in the same way were later added to the preparation of gum confectionery. Finally, several types of dietary supplements with liposomes were proposed, into which lipophilic vitamins were encapsulated. Design of the food supplement itself was in the form of a gum confectionery (in the shape of a gummy bear and a coffee bean) made of gelatin or a mixture of agar and alginate. The proposed dietary supplement was subjected to sensory analysis and its organoleptic properties were evaluated.
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Monitoring of lipophilic vitamins and provitamins in children 's products and possibilities of their fortification
Maráčková, Adéla ; Hoová, Julie (referee) ; Skoumalová, Petra (advisor)
This bachelor thesis deals with the study of lipophilic vitamins with a focus on children's food supplements. It designs own food supplement in the form of gum confectionery with a vitamin mixture encapsulated in liposomes. The theoretical part focuses mainly on the characterization of lipophilic vitamins and their monitoring in the market. The experimental part is focused on their determination in real food supplements (Marťánci, Vibovit Dino and Vitamin Code Kids). Extraction in chloroform and enzymatic methods were chosen as suitable methods of determination, both methods being evaluated chromatographically (HPLC). Finally, liposomes were prepared and characterized. Liposomes prepared in the same way were later added to the preparation of gum confectionery. Finally, several types of dietary supplements with liposomes were proposed, into which lipophilic vitamins were encapsulated. Design of the food supplement itself was in the form of a gum confectionery (in the shape of a gummy bear and a coffee bean) made of gelatin or a mixture of agar and alginate. The proposed dietary supplement was subjected to sensory analysis and its organoleptic properties were evaluated.
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