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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Characterization of intermediates and waste products of some fermentation productions
Kilian, David ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
This bachcelor thesis was aimed on characterisation of intermediate and waste products of some fermentation productions. The theoretical part of this thesis is aiming on characterization of raw material and its fermentation, process of distillation, waste product and introduction of main active components of all these intermediates. In the experimental part were characterized intermediates and products regarding the contents of sugar, ethanol and polyphenol. All these extracts contain particular levels of polyphenol and sugar corresponding to individual phases of fruit distillates production. The chemical characteristics of extracts from different phases of fruit distillates production were compared. Parameters as total phenolics, flavonoids, glucose, fructose and ethanol were evaluated. Subsequently the changes between individual phases were described. In conclusion, a solution of further use of waste products formed during fruit fermentation process was suggested.
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Production and characterization of mead produced by different technologies
Kilian, David ; Vítová, Eva (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis is focused on the technology of producing mead from the chosen kind of honey with a variety of sugar concentrations with the use of modern producing technological procedures with the cold and hot process. The theoretical part is focused on the history of mead and its technological development. It focuses, in detail, on modern large scale technologies – both cold and also the hot process. In the practical part of the thesis, the production of samples of mead with various sugar concentrations from three kinds of honey with the use of two technological processes (hot and cold process) was conducted firstly. Secondly, the characteristics of the samples were conducted from the view of the volume of HMF – Hydroxymethylfurfural, ethanol, glucose, fructose, the chosen organic acids and elements with sensory analysis. The prepared samples were compared and discussed concerning differences to find out the differences of the use of the two manufacturing technologies (cold and hot process), the chosen kinds of honey and the influence of sugar before the fermentation on the final product.
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Význam sacharózy ve výrobě a zpracování potravin
Kalábová, Vendula
The Bachelor’s thesis summarises the problems of the importance and use of saccharose. The work mentions the characteristics and the division of saccharides where saccharose falls. It focuses on saccharose as such, its chemical composition and biological, physical, chemical and technological qualities. The work describes naturally occurring saccharose, its products and their use, or more precisely artificially produced saccharose and its use. Its use is mostly specified in food industry as well as its impact on human organism and the resulting dietary recommendations. Last but not least, the work also provides information on the development of sugar consumption both in the Czech Republic and in the world.
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Technologie výroby mrazených krémov s náhradnými sladidlami
Sabotová, Michaela
The theme of this thesis is Technology of production of ice cream with alternative sweeteners. This work was divided into two parts. The theoretical and practical part. In the theoretical part, there are described general information about the ice cream related to basic materials, technological process of production and rheological characteristics. The chapter about sugar and sweeteners is described in more detail. The main point of it are sweeteners which can replace sucrose. Information related to history of sweeteners, division of alternative sweeteners, allowed sweeteners in the EU and their use. In detail is described plant Stevia rebaudiana, it is origin, content substances, sweetening substances and the use of stevia as a sweetener for a production of the ice cream. In the practical part, there was the main aim to product an ice cream with alternative sweeteners. As a standard was used fructose, which was replaced with many others. In this experiment I made the sample in two flavours: vanilla and cacao. Ice cream was produced with sweetener stevia, next ice cream with sweetener stevia, wchich was enriched by fiber. In next experiments was produced ice cream with the sweetener DiaChrome with sucralose, date syrup, coconut sugar, xilovit and agave syrup. I had 14 samples which where divided into two halves. The first half was with vanilla flavour and the second half was with cacao flavour. They were rated right after the production. The results were received by sensorican analysis and drain tests and it was graphically evaluated. The main aim was to formulate a suitable recipe for the production of ice cream with sweeteners. To focus on new materials used in production of ice cream, including using the alternative sweeteners in production of ice cream, including their influence on the sensoric quality of the finished products. To evaluate their influence on rheological properties and sensory quality.
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Characterization of intermediates and waste products of some fermentation productions
Kilian, David ; Skoumalová, Petra (referee) ; Márová, Ivana (advisor)
This bachcelor thesis was aimed on characterisation of intermediate and waste products of some fermentation productions. The theoretical part of this thesis is aiming on characterization of raw material and its fermentation, process of distillation, waste product and introduction of main active components of all these intermediates. In the experimental part were characterized intermediates and products regarding the contents of sugar, ethanol and polyphenol. All these extracts contain particular levels of polyphenol and sugar corresponding to individual phases of fruit distillates production. The chemical characteristics of extracts from different phases of fruit distillates production were compared. Parameters as total phenolics, flavonoids, glucose, fructose and ethanol were evaluated. Subsequently the changes between individual phases were described. In conclusion, a solution of further use of waste products formed during fruit fermentation process was suggested.
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An analysis of simple carbohydrate content in fruit as a means of data verification for use in clinical practice
Eliášová, Marie ; Starnovská, Tamara (advisor) ; Vyhnánková, Ivana (referee)
Introduction: Nowadays an occurrence of diseases related to carbohydrate metabolism, such as diabetes mellitus, obesity, metabolic syndrome or cardiovascular diseases, is rising. The medical nutrition which is an integral part of the therapy of these diseases includes a recommendation of fruit intake. Nevertheless, this recommendation does not take into account differences in carbohydrate content and composition in various fruit species. The simple carbohydrate intake by patients with the mentioned diseases can have serious medical consequences and therefore, it would be appropriate to make a selection of suitable and unsuitable fruit species based on their carbohydrate content and composition. With such knowledge it would be possible to create or specify recommendations for fruit intake for the mentioned diseases. The data of carbohydrate content and composition in fruit are publicly available in Czech Food Composition Database, nevertheless, these data should not be used to make recommendations until their validity is checked. An independent chemical analysis is an effective tool for verification of the data validity. Objectives: The first objective of this thesis was to perform an independent chemical analysis of various fruit species to characterize their simple carbohydrates and assess,...
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Content of mono and disaccharides in soft drinks and their health impact.
Haurová, Anna ; Hrnčířová, Dana (advisor) ; Dlouhý, Pavel (referee)
Carbohydrates are an integral part of human diet. We distinguish them according to their length, usability, glycemic respond and taste. Sugars are mainly found in sweetened beverages and processed food. Consuming empty calories in the form of sugar sweetened drinks leads to the recommended daily allowance of sugars and total energy intake is being exceeded. It has negative impact on risk of civilization diseases like obesity, type 2 diabetes mellitus, dental carries and depression. Limiting the intake of sweetened beverages and industrial processed foods, principles of healthy diet and enough of exercise helps to prevent these diseases.
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Falšování medu
Pavlíková, Hana
This thesis deals with the determination of undeclared or illicit added sugar and is evaluated by HPLC (High-Performance Liquid Chromatography) with refractive index detection. The approximate determination was carried out by Fieheh reactions II. Labeling of samples was also evaluated in accordance with legislation. Samples of honey were collected from the trade network, beekeeping markets and stores and directly from beekeepers and were purchased in the fall of 2013. Samples directly from the beekeeper came from the Christmas Markets in Brno 2013. Totally 21 samples out of which 13 samples were purchased in the market network, 6 came directly from the beekeeper and 2 were from beekeeping markets and stores. It was observed if the samples meet the legislative requirements for the kontent of fructose, glucose and sucrose. It was also assessed whether the samples meet the legislative requirements for mandatory labeling of honey data. Meet the legislative requirements of 4 samples out of 21 samples.
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Organical chemicals from biomass
DOLEŽAL, David
This bachelor thesis deals with the processes of biomass as a renewable resource for the production of chemicals that could compete chemicals obtainable from fossil sources. Processing of biomass can be divided into two main approaches namely a thermochemical and biotechnological processing of biomass processes. This processing involves many processes such as hydrolysis, crushing, fermentation, combustion or high temperatures and pressures, and many other thermochemical or biotechnological processes associated with the nature of the structure of the biomass. As the most important products of biomass processing can be considered biofuels represented in my work mainly by ethanol, but also methanol and other organic chemicals such as furfural, levulinic acid and hydroxymethylfurfural derived from the processing of C5 and C6 sugars located in the fundamental structure of biomass. These organic chemicals can also serve as a chemical platform and subsequent modifications of them can get products with the same or very similar properties of the products of the petrochemical industry.
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