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Study of the possibilities of using fruits of sorbus domestica in the food industry
Šmídová, Vendula ; Gajdušek, Martin (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis is exploring of food industry usage of fruits of genus Sorbus. Recipes of homemade service tree fruit pastes (Sorbus domestica), homemade rowanberry liqueurs (Sorbus aucuparia) and homemade rowanberry confectionery (Sorbus aucuparia) were made for this purpose. All prepared products were evaluated by sensory analysis and the overall most acceptable service tree paste was the one with 50% of vegetable mixture added; the most acceptable rowanberry liqueur was made by macerating of precooked rowanberry fruit in mixture of ethanol and water in which the rowanberry fruit was cooked with sugar content of 830 g/l; the most acceptable rowanberry confectionery was the one with 6% of rowanberry macerate in ethanol. Results of vitamin C evaluation in the most acceptable service tree paste and unfrozen service tree fruit by HPLC were 0,0000915 mg/ml and 0,0000534 mg/ml respectively while the antioxidant capacity obtained by spectrophotometric TEAC method was 44 g/ml TEAC in paste and 33 g/ml TEAC in fruit. The antioxidant capacity was also measured in all samples of rowanberry liqueurs and in the most acceptable one it was the highest: 108 g/ml TEAC.
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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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Comparison of pasta manufactoring in Europe and Asia
Píšťková, Magdalena ; Vránová, Dana (referee) ; Vespalcová, Milena (advisor)
This bachelor thesis deals with differences between manufacturing technologies of European and Asian noodles. First part concentrates on wheat as a basic raw material for noodle production. Structure and chemical composition of wheat grain, growing conditions, Triticum durum are described. Next part considers wheat flour, the most important product made of wheat, its manufacturing, storage, defects, and kinds. Semolina made of Triticum durum wheat is mentioned. In more detail it concentrates on classification and manufacturing technology of pastes booth in Europe and Asia. Further it considers other raw materials used and also additives that are used in order to improve nutritional value, color, and taste of final products. In conclusion there is a summary of differences among raw material and the additives used in pasta and noodle production. Lastly the manufacturing technology comparison of European pastes and Asian noodles is done.
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