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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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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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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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Stanovení aflatoxinu ve vybraných výrobcích
Musilová, Martina
The diploma thesis "Determination of aflatoxin in selected products" deals mainly with aflatoxin, its occurrence in raw materials of plant origin and methods of decontamination. The studied toxin is produced by fibrous micromycetes primarily from genus Aspergillus is their secondary metabolites. It is very widespread and is a frequent cause of retention of raw materials at the border. Factors that affect production of aflatoxin are, among other things, water activity and pH and are also determined in samples and mentioned in theoretical part. A total of 30 samples were tested for aflatoxin B1, including batch of apricot jam, two batches of Svatojánské ořechy and two batches of Jarní hustopečské mandle. A heterogeneous competitive enzyme immunoassay (ELISA) was used for the analysis. Detectable amounts of AFB1 in the range of 1,26 - 1,66 μg∙kg-1 showed 26,67 % of samples. These values were determined in samples of Svatojánské ořechy and Jarní hustopečské mandle, the apricot jam did not contain measurable amount of AFB1.
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Mikrobiologické parametry výroby, skladování a distribuce raw potravin
Vávra, Jaroslav
Bachelor thesis Microbiological parameters of production, storage and distribution of raw food includes theoretical and practical part. Literary research is a compilation of public and expert attitudes to raw foods, legislative regulations for used raw materials and food for immediate consumption, basics of production technology, knowledge of microbes, their metabolism products and possible health risks associated with them. The experiment was a basic microbiological analysis of raw bar samples to determine the total number of microorganisms, fungi and yeasts, coliforms, and the presence of Eschericia coli. The gained results of the experiment were subsequently compared with legislative regulations, especially with the norm ČSN 56 9609. The last part of the experiment was a short rough sensory evaluation. Although many microorganisms have been found in the products, there hasn‘t been over limit.
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Analýza vybraných nutrientů ve skořápkových plodech
Popelková, Vendula
The thesis deals with determination of selected nutrients (copper, zinc, iron) in nuts. In total, 33 samples, bought in retail chains in Czech Republic, were analysed. The theoretical part of the thesis is focused on characterisation of individual nuts including other fruits, which are consumed as nuts. In the practical part, contents of copper, zinc and iron were measured by the atomic absorption spektrometry method. From the results, it is clear that the highest amount of copper was found in Brazil nuts. The lowest amount of copper was found in macadam nuts. Overall the highest content of zinc within all types of nuts was found in pine nuts and the lowest amount of zinc was determined in coconut and edible chestnuts. Iron was the most contained in alaburks, cashews and pine nuts. The lowest quantitty of this element was measured in edible chestnuts.
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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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Determining the reasons to buy and online marketing of nuts
Horáková, Monika
This bachelor thesis focuses on the market of nuts especially their online sales. The main objectives are to determine the reasons for buying nuts, to analyse the willingness of the population to buy food online and suggest an effective online marketing communication mix. As a practical example the researcher's former e-shop www.zdrave-mlsani.net was chosen. The theoretical basis is focused on marketing and its usage within the online environment. Practical recommendations result from a quantitative internet survey and qualitative in-depth interviews. Furthermore website analysis using Google Analytics was made.
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