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Basic chemical characteristics of juices of selected white currant varieties
Zlámalová, Petra ; Hrstka, Miroslav (referee) ; Vespalcová, Milena (advisor)
The bachelor thesis deals with determination of basic chemical charcteristics of juices of selected white currant varieties. The theoretical part focuses on botanical description of the plant, history of cultivation, important chemical substances contained in the fruits and their effects on human body. There is also described use of white currant in the food industry and the basic principals of determination of the juice parameters, there. The experimental part focuses on determination of juice yield, soluble solids, pH, dry matter content, titrable acidity and formol number. Based on resultes, the individual cultivars were compared. The determination showes that cultivar Olin has the highest titrable acidity and the most of soluble solids at all. Cultivar Orion has the biggest juice yield, cultivar Primus has the biggest dry matter content and cultivar Jantar has the highest formol number and pH.
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Basic chemical characteristics of juices from selected blackcurrant varieties
Maňásková, Eva ; Pořízka, Jaromír (referee) ; Vespalcová, Milena (advisor)
This thesis deals with the basic characteristic of juices of the selected varieties of blackcurrant. The theoretical part presents the history and origin of this fruit cultivation, basic botanical description of each species and selected varieties and also features active substances contained in fruits. Conclusion the theoretical part then describes procedures basic methods of determining the various chemical parameters of fruits. In the experimental part was set tentative determination juice yield, soluble solids content, pH, titratable acidity and formol number. Based on the results were different varieties compared.
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Basic chemical characteristics of juices of selected red gooseberry varieties
Klatová, Kamila ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This thesis deals with the determination of selected chemical properties red fruit varieties of gooseberries. The theoretical part described the basic biological characteristics of gooseberry, some diseases, pests, and varieties red fruit gooseberries. Furthermore, the work focused on the active substances contained in the fruits of gooseberry with characteristics of the individual substances and the use of gooseberry fruit in the food industry. It was described the principle of individual determination methods of selected parameters gooseberry juice: determination of total and soluble solids, pH, titratable acidity, formol number and determination of reducing carbohydrates. The experimental part of the procedures described basic methods used for the determination of selected chemical characteristics gooseberry fruits and compared with each other. The total solids content ranged from 9,96 to 21,80 wt.%, soluble solids then from 9,80 to 15,19 wt.%, titratable acidity in the range from 261,87 to 410,99 mmol H kg-1, formol number in the range from 6,11 to 38,45 cm3 0.1 mol • dm-3 NaOH per 100 g, amount of reducing carbohydrates was determined at 6,27 to 10,87 wt.%.
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Determination of selected nutritional parameters in the fruit of the plant genus Ribes
Ledvina, Vojtěch ; Diviš, Pavel (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis focuses on the small fruit representatives from the plant genus Ribes L. - currant, gooseberry and jostaberry. The beginning of theoretical part describes history of cultivation and basic botanical description of individual cultivars. The next part describes important substances contained in fruit as well as their importance in human diet and it also describes some basic products made of the Ribes L. genus representatives. The final section of the theoretical part contains basic principal of determination of individual nutritional parameters. In the experimental part several nutritional parameters were determined including dry matter, soluble solids, pH, titratable acids, formol number, reducing sugars and total phenolics. Individual species and cultivars were compared based on the results.
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