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Use of citrus fruits in the food industry
Havlíková, Michaela ; Hudečková, Helena (referee) ; Mikulíková, Renata (advisor)
The main objective of the thesis was to prepare marmalades, jellies, and dried slices of citrus fruits. Three types of citrus fruits: orange, grapefruit, and pomelo, were chosen for this thesis. The nutritional characteristics of the prepared products were determined including volatile matter content, dry matter content, pigment content, lipophilic content, and vitamin C content. The aforementioned products were also subjected to sensory analysis to assess their taste, aroma, texture, colour, and overall acceptability. The theoretical part describes the legislation dealing with citrus processing, marmalades, dried fruit and jelly confectionery. Further, the characteristics of the aforementioned food products and the characteristics of citrus fruits are also given. The theoretical part also deals with the theory of the methods used, i.e. sensory analysis, gas chromatography with mass spectrometry, and high-performance liquid chromatography. The experimental part describes the preparation of samples and the performance of individual determinations. In the sensory analysis, marmalades, jellies, and dried sheets were evaluated separately. The evaluators assessed their acceptability depending on the citrus used. The volatile substances were also determined by gas chromatography-mass spectrometry. The moisture and dry matter of the products were determined by drying and the pigments and lipophilic substances contained in the products were determined by high-performance liquid chromatography.
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