|
|
Processing of sauerkraut juice to enhance its stability and consumer acceptance
Kohoutová, Lenka ; Mikulíková, Renata (referee) ; Hoová, Julie (advisor)
This diploma thesis focuses on the development possibilities of fruit and vegetable juices containing sauerkraut juice, the characterization of their nutritional and sensory qualities and their stability, as well as the potential for enriching selected juices with probiotic culture of Lactobacillus plantarum. The best combinations of various juice mixtures were selected based on sensory analysis and were stored for 30 days at 8 °C. Changes in selected parameters were monitored during the storage. Antioxidant activity, total flavonoids and polyphenols content and content of total water-soluble and reducing saccharides were determined by spectrophotometric methods. HPLC was used for lactic and L-ascorbic acid determination, flow cytometry was used for probiotic cell content determination, culture test was used to observe viability of cells, pH was monitored. Contents of antioxidant activity and of total polyphenols content did not drastically change during the storage. Major changes were observed in total and reducing sugar content and total flavonoids content. It was observed that probiotic viability was preserved for 14 days, decrease occurred afterwards. In order to achieve as high content of probiotics as possible, it would be advisable to store probiotically enriched juices for maximum of 14–19 days at temperature of 8 °C. The highest viability was observed in JHM sample (containing apple, pear, carrot and sauerkraut juice in the same ratio). Even through viability of probiotic cells was determined as low, these presented functional beverages remain nutritionally, visually and taste-wise interesting products, which can help popularize the consumption of non-traditional local foods.
|
|
|
Technologické parametry a konzervárenské zpracování hrušek asijských odrůd
Jarolík, Ivan
Theoretical part of thesis contains information about importance of sensory analysis for quality evaluation of food. Further described are tools of sensory perception, which are used for sensory analysis. Experimental part consists of laboratory analysis of six varieties of pears in fresh form (Asian varieties Man san gill, Kumt ghant chu, Shinseiki, Chojuro and Pung su, and European variety Conference). These pears were then processed into juice, compote and puree. These products were evaluated in sensory analysis. It was found that the drought of summer 2015 had significant effect on size and weight of pears. Results of sensory analysis tell us that variety Man san gill is most suitable for production of the juice, Shinseiki for production of the compote and Conference for production of the puree. Asian pears are not suitable for the puree production.
|
guest ::
