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Possibilities of enhancing the flavour of fresh cheeses by the addition of spices
Bandarenka, Andrei ; Vítová, Eva (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the preparation and sensory evaluation of fresh cheeses with the addition of different types of spices. The theoretical part of the thesis is focused on the characteristics of the spices used and the description of the most important components of the milk. The characteristics of the cheeses, their distribution, composition and basic production procedures are also presented. At the end of the theoretical part, the sensory evaluation and methods of determination of antimicrobial activity of substances were described. The experimental part of the thesis is focused on the production of fresh cheeses with the addition of different spices (red pepper, turmeric, cumin and fenugreek) followed by the sensory evaluation of these cheeses. Samples of fresh cheeses were produced at the Faculty of Chemistry of Brno University of Technology, where their sensory analysis was carried out. The aim of the sensory evaluation was to determine the best seasoning for the cheeses. Another part of the experimental work was devoted to the determination of antimicrobial activity of selected spices by the dilution method. The antimicrobial activity was tested against Gram-positive bacteria Micrococcus luteus and Gram-negative bacteria Serratia marcescens in water and in aqueous solution of dimethyl sulfoxide. On the basis of the data obtained from the sensory analysis and the antimicrobial test, it was found that the best of the spices used for fresh cheese is turmeric , which not only improves the sensory properties of the cheese but also has a strong antimicrobial effect.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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Study of the authenticity of spices and condiments
Štursa, Václav ; Golian, Jozef (referee) ; Urík, Martin (referee) ; Diviš, Pavel (advisor)
This disertation deals with geographical authentification of different types of spices and spice preparations. Investigated spice species were garlic (Allium sativum), ground pepper (Capsicum anuum), and dried carrot (Daucus carota). Theoretical part of the disertation describes main qualitative parameters of the examined species and production technology, means of food adulteration and statistic methods used in chemometrics. The aim of this dissertation was to verify the hypothesis whether it is possible to use targeted analytical techniques commonly used in quality control of spices and condiments, and statistical processing of measured data to distinguish samples of spices and condiments of different geographical origin. The use of non-targeted analysis was also investigated. Samples of garlic and ground pepper were used for targeted analysis. The examined parameters were dry matter and moisture of the sample, ash content, total phenolic content according to Folin-Ciocaulteu, carbohydrate content, alliin concentration, total nitrogen content, total color pigment (ASTA), pH of aqueous extract, total fat content, and concentration of selected elements (Ca, Cu, Fe, K, Mn, Mg, Na, P, Zn). The instrumental techniques used were molecular absorption spectrometry, inductively coupled plasma optical emission spectrometry and high performance liquid chromatography. The obtained data were statistically processed by analysis of variance (ANOVA) and principal component analysis (PCA). Using statistical analysis significant differences between samples that came from more distant areas were found. However, samples from closer areas could not be distinguished. The researched hypothesis could not be unequivocally confirmed or refuted. Metabolic fingerprint of carrot samples was determined using non-targeted analysis. Metabolic analysis was performed using the tandem LC-TOF-MS technique. The data were processed by recursive peak extraction (BRE) and subsequently uvaluated with PCA. The samples were divided into clusters according to their origin. Targeted and non-targeted techniques have great potential in verifying the geographical authenticity of different types of spices. However, the main condition is consistent and sufficient sampling, guaranteed information on the origin of the sample and obtaining a sufficient amount of input data for statistical analysis.
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Mikrobiologie koření - stanovení a porovnání výskytu významných skupin mikroorganismů ve vzorcích koření - pepře černého celého a pepře černého mletého
Procházková, Marcela
The dissertation is occupy with microbial settlement of black pepper, which is one of the world's most widely used spices. Characterizes each kind of pepper, discribe microorganisms occurring in spices and spice treatments. It also state legislative limits of microorganism occurrence. The practical part of this work deals with experimental determination of selected groups of microorganisms in black pepper. Analyzed samples of black pepper were purchased in business chains, sold under a known brand and private label and also in shops dealing only with spices and herbs. The results of the work shows that microbial contamination of spices is constantly decreasing and in most cases doesn’t exceed the allowed limits. The most contaminated sample belonged to private label samples, and the least contaminated sample belonged to wholesale spice distributors.
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Chleby z netradičních surovin s využitím koření
Svobodová, Radka
The thesis "Bread made of unusual ingredients with use of spices" focuses on the composition of individual components that are needed for baking and dividing of the loaves of bread according to the valid legislation. It also deals with the technological process of production of the wheat and rye bread, such as with the preparation of the leaven, the maturation, the process being in motion during baking or with getting cooler and packing. There is described the suitability of the bread spices and compared the use of traditional and unusual spices in the bakery industry. The thesis is supplemented with the foreign research. In conclusion, there is a bread product range available on the domestic market. It was created ten recipe according to one baked breads. The best was evaluated consisting of bread: rye, wholemeal rye flour, buckwheat flour, yeast, sourdough, water, salt, fat of wild boar, sesame, bacon and chilli.
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History of Indonesian Spice Trade
Hrnčířová, Zuzana ; Pokorný, Ondřej (advisor) ; Petrů, Tomáš (referee)
The aim of this work is to summarize all the important points in the history of Indonesian spice trade led by Europeans. In the introduction is geographical definition, as well as a general description of the various kinds of spices exported from Indonesia. Following a major part devoted to the history of the trade with this commodity, from early Portuguese business contacts to the Dutch Golden Age spice trade. Then the focuse are the Dutch, who consequently held a leadership role in trading. The conclusion of the work summarizes the reasons of the decline in demand for spices in the 19th century and thus concludes the period of prosperity and profit from the sale of this trading article.
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Obsah silic ve vybraných druzích léčivých, aromatických a kořeninových rostlin, které se používají i jako „zelené koření“
Kyselová, Martina
Ethereal oils are described in this bachelor's work. There is a characterization of ethereal oils, of its occurrence, properties and way of isolation these plants. The best-known types of these plants, which are called "green spice", are eleborated in this work. It also contains experimental determination of content by choosen samples, which were acquire from two sources - LEROS s.r.o company and from Žabčice, MENDELU in Brno. Ethereal oils were insulated by a method of destilation with water vapour. Acquired plenty of e.oils was compared with a norm's requirements, eventually with a czech formulary.
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Study of the antimicrobial effects of selected spices
Kalábová, Jana ; RNDr.Eva Dvořáčková (referee) ; Voběrková, Stanislava (advisor)
The antimicrobial effects of cinnamon, clove and ginger (grand and fresh) extracts against Bacillus subtilis, Aspergillus niger and Pichia fermentans were studied in this thesis. Selected spices were extracted in three solvents (ethanol, water and ethyl acetate) and inhibition effect on tested microorganisms was studied using two methods disc diffusion and broth dilution methods. The antioxidant activity and total polyphenolic compounds from spices were also determined. The results showed that cinnamon and clove extracts in ethyl acetate and ethanol were a promising antimicrobial substances for all tested microorganisms. Combination of cinnamon and clove especially ethyl acetate extracts showed an aditive effect. However, in the case of broth dilution method, fresh ginger inhibited bacterial growth under optimal growth conditions of Bacillus subtilis (35 °C, pH 7, 250 rpm). Minimum inhibitory concentration (MIC) values for all susceptible microorganisms was determined 8,3 mg/ml. The highest amounts of polyphenolic substances were found in cinnamon and clove ethanol extract and this result was in correlation with antioxidant activity.
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Možnosti ovlivnění mikrobiologické čistoty potravin pomocí léčivých rostlin
Havelková, Lucie
Object of this thesis was to observe the microbiological purity of the juice and possible influence on purity by using extracts from selected species of medicinal, aromatic and culinary plants (MAPs). Presence of groups of Clostridium, Bacillus, E. coli, Enterococcus, Pseudomonas, molds and yeasts, psychrotrophic microorganisms and the total bacterial count was evaluated. Extracts of these kinds of plants were added to opened juice containers: fennel (Foeniculum vulgare var. dulce, L.), chamomile (Matricaria recutica, L.), hop (Humulus lupulus L.) and caraway (Carum carvi L.). Very good results after adding the extracts were achieved in growth restriction of groups of Clostridium, Bacillus, E. coli, Enterococcus and Pseudomonas. The extracts did not affect the growth of psychrotrophic microorganisms, molds and yeasts.
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