|
|
Evaluation of Physical and Chemical Parameters of Still Less Exploited Species of Small Fruit and Proposal of a New Soft Drink from this Fruit
Cetkovská, Jitka ; Krška,, Boris (referee) ; Barták,, Petr (referee) ; Omelková, Jiřina (advisor)
This thesis deals with still less expolited species of small fruit, evaluation of its physical and chemical parameters and proposal of a new soft drink from one of the studied species of furit. Firstly, for the characterisation of basic nutrition parameters (dry matter, content of organic acids and saccharides) and biologicaly active substances (vitamin C, anthocyanins and phenolic compounds) suitable titration, spectrophotometric, chromatographic and electrophoretic methods were chosen, optimized and validated. The sample preparation procedure was optimized as well. For three years (2010–2012) the content of listed parameters was monitored in some cultivars of five species of small fruit: in seven cultivars of sea buckthorn, in ten cultivars of cornelian cherry, in twelve cultivars of rowanberry, in two cultivars of chokeberry and in seventeen cultivars of elderberry. By means of Duncan’s test, analysis of principal components (PCA) and cluster analysis (CLU) the main differences between studied cultivars were observed mainly in sea buckthorn and rowanberry, where single cultivars were easily distinguishable from others on the basis of genetic origin. On the basis of comparison of determined parameters in studied species of fruit and with collaboration with fruit processing company the suitable species of fruit for commercial utilization was chosen – elderberry, as a important source of anthocyanins and phenolic compounds. A new soft drink as a proposal of utilization of this fruit was created – fruit juice or nectar with portion of elderberry juice. Mixed juices and nectars with various composition were prepared from elderberry and grape juice and the sensory analysis of these drinks was performed. The best evaluated were 100% fruit juices prepared with 30–50% portion of elderberry juice. The composition was jurally protected. On the basis of this protection the product consisted from 100% fruit juice with 10% of elderberry component mixed with apple and grape juice was introduced to the market by the fruit processing company.
|
|
|
Aroma profile of cheese analogues
Studýnková, Hana ; Cetkovská, Jitka (referee) ; Vítová, Eva (advisor)
The aim of this bachelor thesis was to generally characterize cheese analogues and to identify the content of flavor and aroma active ingredients in chosen samples of analogues. Cheeses were manufactured at the Tomas Bata University in Zlín. The introductory section explains what generally processed cheeses and cheese analogues are, including their production. The importance, use and properties of cheese analogues are also described. The microstructure and changes during storage are also mentioned. Particular importance is devoted to their physicochemical and organoleptic characteristics. In the experimental section aroma active compounds of 3 types of processed cheese analogues containing various vegetable fats were identified and quantified. Cheese flavoring compounds were isolated by SPME method (solid phase microextraction) and assessed by gas chromatography. 5 groups of various aromatic compounds in different amounts: alcohols, ketones, aldehydes, fatty acids and esters were found. Finally, the cheese analogues and fats used were compared.
|
|
|
Determination of C vitamin by HPLC in fruits of individual cultivars of less known kinds of fruits
Cetkovská, Jitka ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
Diploma thesis deals with determination of vitamin C in various cultivars of sea buckthorn (Hippophae rhamnoides, L.) and quince (Cydonia oblonga, Mill.). In theoretical part, there are mentioned basic information about these less known fruit species, their medically significant substances and utilization of these fruits. Various methods for determination of vitamin C are discussed with focus on HPLC and extraction of vitamin C from the matrix. In experimental part, the most suitable column (Gemini C18, 150 x 4,6 mm; 5 m) was chosen from six various columns. Analysis of vitamin C in various cultivars of quince and sea buckthorn fruits were carried out on this column. The various types of matrix preparation and two different separation systems (method with oxalic acid and system with phosphate buffer and methanol as a mobile phases) were investigated too. Vitamin C was determined as an ascorbic acid.
|
|
|
Evaluation of Physical and Chemical Parameters of Still Less Exploited Species of Small Fruit and Proposal of a New Soft Drink from this Fruit
Cetkovská, Jitka ; Krška,, Boris (referee) ; Barták,, Petr (referee) ; Omelková, Jiřina (advisor)
This thesis deals with still less expolited species of small fruit, evaluation of its physical and chemical parameters and proposal of a new soft drink from one of the studied species of furit. Firstly, for the characterisation of basic nutrition parameters (dry matter, content of organic acids and saccharides) and biologicaly active substances (vitamin C, anthocyanins and phenolic compounds) suitable titration, spectrophotometric, chromatographic and electrophoretic methods were chosen, optimized and validated. The sample preparation procedure was optimized as well. For three years (2010–2012) the content of listed parameters was monitored in some cultivars of five species of small fruit: in seven cultivars of sea buckthorn, in ten cultivars of cornelian cherry, in twelve cultivars of rowanberry, in two cultivars of chokeberry and in seventeen cultivars of elderberry. By means of Duncan’s test, analysis of principal components (PCA) and cluster analysis (CLU) the main differences between studied cultivars were observed mainly in sea buckthorn and rowanberry, where single cultivars were easily distinguishable from others on the basis of genetic origin. On the basis of comparison of determined parameters in studied species of fruit and with collaboration with fruit processing company the suitable species of fruit for commercial utilization was chosen – elderberry, as a important source of anthocyanins and phenolic compounds. A new soft drink as a proposal of utilization of this fruit was created – fruit juice or nectar with portion of elderberry juice. Mixed juices and nectars with various composition were prepared from elderberry and grape juice and the sensory analysis of these drinks was performed. The best evaluated were 100% fruit juices prepared with 30–50% portion of elderberry juice. The composition was jurally protected. On the basis of this protection the product consisted from 100% fruit juice with 10% of elderberry component mixed with apple and grape juice was introduced to the market by the fruit processing company.
|
|
|
Determination of C vitamin by HPLC in fruits of individual cultivars of less known kinds of fruits
Cetkovská, Jitka ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
Diploma thesis deals with determination of vitamin C in various cultivars of sea buckthorn (Hippophae rhamnoides, L.) and quince (Cydonia oblonga, Mill.). In theoretical part, there are mentioned basic information about these less known fruit species, their medically significant substances and utilization of these fruits. Various methods for determination of vitamin C are discussed with focus on HPLC and extraction of vitamin C from the matrix. In experimental part, the most suitable column (Gemini C18, 150 x 4,6 mm; 5 m) was chosen from six various columns. Analysis of vitamin C in various cultivars of quince and sea buckthorn fruits were carried out on this column. The various types of matrix preparation and two different separation systems (method with oxalic acid and system with phosphate buffer and methanol as a mobile phases) were investigated too. Vitamin C was determined as an ascorbic acid.
|
|
|
Aroma profile of cheese analogues
Studýnková, Hana ; Cetkovská, Jitka (referee) ; Vítová, Eva (advisor)
The aim of this bachelor thesis was to generally characterize cheese analogues and to identify the content of flavor and aroma active ingredients in chosen samples of analogues. Cheeses were manufactured at the Tomas Bata University in Zlín. The introductory section explains what generally processed cheeses and cheese analogues are, including their production. The importance, use and properties of cheese analogues are also described. The microstructure and changes during storage are also mentioned. Particular importance is devoted to their physicochemical and organoleptic characteristics. In the experimental section aroma active compounds of 3 types of processed cheese analogues containing various vegetable fats were identified and quantified. Cheese flavoring compounds were isolated by SPME method (solid phase microextraction) and assessed by gas chromatography. 5 groups of various aromatic compounds in different amounts: alcohols, ketones, aldehydes, fatty acids and esters were found. Finally, the cheese analogues and fats used were compared.
|
guest ::
RSS feed.