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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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Study of selected vegetable oils from nuts
Lovásová, Kristína ; Kovalčík, Adriána (referee) ; Zemanová, Jana (advisor)
The bachelor´s thesis deals with the characterization of the selected nut oils. The theoretical part concentrates on the topic of vegetable oils, their composition and properties. It also focuses on the nuts, the specification of the selected nut oils and their use in different industries. It includes an overview of analytical methods suitable for assessing the quality of oils. The experimental part compares the results of the oil characterization using the selected methods. Based on the results, the differences between the samples were evaluated. The properties of the oils were determined on the basis of fat characteristics. These were subsequently specified by the determination of fatty acid composition. Fatty acids were determined using gas chromatography with a flame-ionization detector after conversion to methyl esters by acid esterification with boron trifluoride. The determination of volatile compounds was performed through solid-phase microextraction with gas chromatography separation and mass spectrometry detection. According to the fat characteristics, in particular the peroxide value, it was found that both oils were partially oxidatively degraded, even though they were stored in the refrigerator (4 °C). A total of 13 saturated, 7 monounsaturated and 4 polyunsaturated fatty acids were detected. The total content of fatty acids varied, the higher content was detected in the walnut oil. Significant differences occurred in the composition of unsaturated fatty acids; the hazelnut oil had a higher content of monounsaturated oleic acid, the walnut oil had a high content of polyunsaturated linoleic and -linolenic acids. A total of 29 volatile compounds were identified, the number and content of volatile compounds in samples differed. 20 volatile compounds were identified in the walnut oil, and 19 compounds in the hazelnut oil. The higher content was in the hazelnut oil, the quantitatively most important group were aldehydes in both oils.
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Content of toxic and esential elements in bio foodstuffs and their comparing with ordinary foodstuffs
Kohoutková, Nina ; Diviš, Pavel (referee) ; Vitoulová, Eva (advisor)
The aim of this study is to determine the content of toxic and essentials elements in samples of nuts and seeds produced by ecologic agriculture and to compare results with nuts and seeds from conventional agriculture production. These nuts and seeds can be bought in the Czech market (except bio pine nuts, bio pecan nuts and bio pistachios). The amount of elements was analysed using inductively coupled plasma mass spectrometry after previous digestion of samples using microwaves. This study summarizes the main physiological functions of toxic and essentials elements. Results were also compared with another studies. It does not results from all measured amounts of all essential elements, that bio nuts and seeds have higher amounts of these elements; however, all amounts of toxic elements in bio nuts and seeds are lower than in the no-bio ones. For more precise results it would be necessary to measure more samples.
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Sušárny ovoce v přidružené lesní výrobě
Peterka, Lukáš
The aim of this final thesis is to emphasize the advantages of using classic drying ovens in order to find out what types of drying ovens exist, describe them, and propose an optimal solution. The work is focused on the construction of old dryers that do not need electricity or other fossil energetic sources, possible to be built on owned or leased land. Based on the gained knowledge, the alternative proposal was designed and can be adapted and can be adapted to the time, financial and also professional requirements of its implementation. The work contains a small analysis of the purchased products associated with forest industry. The economic aspect is also taken into account in order to get an awareness of costs and possible profits. The goal is therefore to provide the inspiration for an alternative or additional use for the owners of small or a larger forest lands. The main contribution of this work is the alternative design of the dryer, its budget and plan, which is possible to implement for a better farming management.
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Identifikace faktorů ovlivňujících efektivnost zemědělských podniků v NUTS II. Jihovýchod
Kohoutková, Nikola
The aim of the diploma thesis is to identify factors influencing the economic efficiency of agricultural companies in NUTS II. Southeast. The tesis is divided into two parts – a literary research and a practical part. The literary research was eveloper on the basis of knowledge gained from the available literature sources. The identification of enterprises is taking place during the period 2016-2020. The evaluation is compiled on the basis of financial analysis calculations from available data in the FADN database. The partial aim of the thesis is to find answers to 5 hypotheses that are closely related to the economic efficiency of companies. After evaluating the avarage results, the medium-sized enterprises of the South Moravian region perform best. Based on those answers to the hypotheses will be proposed some measures that could support better financial management of the companies. And the main aim of the thesis will be answered, which factors influence companies and also their management.
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Protein analysis of selected nuts by mass spectrometry
Kadeřábková, Lucie ; Kučková, Štěpánka (advisor) ; Chroustová, Kateřina (referee)
This bachelor thesis investigates the possibility of differentiation of certain kinds of nuts with the help of mass spectrometry used in protein analysis. The theoretical part provides an overview of nuts - their morphology, systematics, and their nutritional value. It also reports on the benefits and risks of their consumption. The theoretical part concludes with analytic methods for protein analysis in general and touches on specific studies related to the research of nuts. The experimental part solely reflects on the protein composition of nuts. Eleven different samples of nuts were used, the specimens were very finely ground, and their proteins were broken down by the enzyme trypsin. Afterwards with the use of mass spectrometry MALDI-TOF (Matrix-Assisted Laser Desorption/Ionization Time-of-Flight) mass spectrum of each sample was obtained. These spectra were later analysed with the use of PCA (Principal Component Analysis) to simplify them for easier comparison. The PCA based comparison was successful, therefore further evaluation was conducted. A next goal was to obtain unique m/z values for each nut that was also successful. In addition, a more specific method of mass spectrometry LC-ESI-Q-TOF (Liquid Chromatography Electrospray Ionization Quadrupole Time-of-Flight) was able to identify...
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The effect of the quantity and type of nuts used in the production of pâté on the product sensory quality
Mejzlíková, Blanka ; Kovalčík, Adriána (referee) ; Mikulíková, Renata (advisor)
This bachelor thesis deals with the sensory evaluation of pâté with nuts. The 9 samples of pâtés which contained different quantity of nuts and different types of nuts were produced for sensory evaluation. In the theoretical part pâtés are characterised, their history, composition and manufacturing are described. The part of literature search is description and chemical composition of nuts which were used for production of pâtés. Another topic is a description of conditionals and methods of sensory analysis and sensory evaluation of meat products. The practical part comprises production of test samples, samples for sensory analysis, evaluating the heat treatment and sensory analysis. Percentage amount of lipids and composition of fatty acids were determined by gas chromatography. Processing of results of sensory and chemical analysis of samples of pâtés was determined that the best samples were pâtés with cashew nuts and pistachios.
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Study of selected vegetable oils from nuts
Lovásová, Kristína ; Kovalčík, Adriána (referee) ; Zemanová, Jana (advisor)
The bachelor´s thesis deals with the characterization of the selected nut oils. The theoretical part concentrates on the topic of vegetable oils, their composition and properties. It also focuses on the nuts, the specification of the selected nut oils and their use in different industries. It includes an overview of analytical methods suitable for assessing the quality of oils. The experimental part compares the results of the oil characterization using the selected methods. Based on the results, the differences between the samples were evaluated. The properties of the oils were determined on the basis of fat characteristics. These were subsequently specified by the determination of fatty acid composition. Fatty acids were determined using gas chromatography with a flame-ionization detector after conversion to methyl esters by acid esterification with boron trifluoride. The determination of volatile compounds was performed through solid-phase microextraction with gas chromatography separation and mass spectrometry detection. According to the fat characteristics, in particular the peroxide value, it was found that both oils were partially oxidatively degraded, even though they were stored in the refrigerator (4 °C). A total of 13 saturated, 7 monounsaturated and 4 polyunsaturated fatty acids were detected. The total content of fatty acids varied, the higher content was detected in the walnut oil. Significant differences occurred in the composition of unsaturated fatty acids; the hazelnut oil had a higher content of monounsaturated oleic acid, the walnut oil had a high content of polyunsaturated linoleic and -linolenic acids. A total of 29 volatile compounds were identified, the number and content of volatile compounds in samples differed. 20 volatile compounds were identified in the walnut oil, and 19 compounds in the hazelnut oil. The higher content was in the hazelnut oil, the quantitatively most important group were aldehydes in both oils.
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Vývoj a rozmístění produkce cukrové řepy ve světě
NÁROVEC, Václav
The bachelor thesis deals with the geography of sugar beet in the world, in more detail in Europe and also in the Czech Republic. The introductory chapters evaluate relevant literature and characterize sugar beet as a crop. Data is based on data on production and sowing areas from the FAO database, Eurostat and the CZSO. Data from the years 1961 to 2016 are visualized through cartograms, cartodiagrams, graphs and tables. The results are commented on in the background of physical-geographic and time-changing socio-geographical factors affecting the cultivation and processing of sugar beet in individual territories. Total sugar beet production in the world is gradually increasing, but at different pace and fluctuations across countries. Sugar beet is mainly European crop, most currently produced by Russia (a significant increase in the last 15 years), with France, the USA and Germany stagnating (stagnation or small growth in these states), followed by Turkey, Poland, Egypt (significant increase), Ukraine (significant decline) and China. From the NUTS point of view, the biggest concentration of sugar beet production is in north-eastern France, overlapping into the Benelux. The Czech Republic is characterized by fluctuations in total production and concentration of the production locally close to the remaining 7 sugar factories.
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Regional disparities and their possible solutions
Kahánková, Jana ; Boháčková, Ivana (advisor) ; Zdeňka, Zdeňka (referee)
The main topic of the dissertation is mapping of regional disparities in Czech Republic. It is focused at regions of NUTS 3 level. NUTS 3 coresponds the level of lowest territorial administrative region of state administration (district and region level). The dissertation is devided in two parts, theoretical and practical. Theoretical part includes solutions from scholar literature and reliable sources. Practical part is oriented on regional differences in economic and social dimension. The research of regional disparities by selected indicators is the key part of this dissertation. The dissertation aim is quantification of regional differences and follow-up evaluation of applied measures towards regions.
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