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Stability and properties of combined beverages and fruit concentrates
Klatová, Kamila ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with the stability and basic properties of combined beverages and fruit concentrates. The theoretical part describes the production and use of fruit concentrates. Furthermore, the work deals with anthocyanic pigments and phenolic substances. The principle and instrumentation of liquid chromatography and electron paramagnetic resonance were described. In the next subchapter, the methods of determination of total anthocyanins and phenolic substances were described. The experimental part of the thesis described the determination of soluble solids, viscosity and antioxidant activity. The total content of phenolic compounds were determined by the Folin-Ciocalteua method and the total anthocyanins were determined by the pH-differential method. In the samples were determined cyanidine-3-glucoside and cyanidin-3-galactoside by liquid chromatography.
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Basic chemical characteristics of juices of selected red gooseberry varieties
Klatová, Kamila ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This thesis deals with the determination of selected chemical properties red fruit varieties of gooseberries. The theoretical part described the basic biological characteristics of gooseberry, some diseases, pests, and varieties red fruit gooseberries. Furthermore, the work focused on the active substances contained in the fruits of gooseberry with characteristics of the individual substances and the use of gooseberry fruit in the food industry. It was described the principle of individual determination methods of selected parameters gooseberry juice: determination of total and soluble solids, pH, titratable acidity, formol number and determination of reducing carbohydrates. The experimental part of the procedures described basic methods used for the determination of selected chemical characteristics gooseberry fruits and compared with each other. The total solids content ranged from 9,96 to 21,80 wt.%, soluble solids then from 9,80 to 15,19 wt.%, titratable acidity in the range from 261,87 to 410,99 mmol H kg-1, formol number in the range from 6,11 to 38,45 cm3 0.1 mol • dm-3 NaOH per 100 g, amount of reducing carbohydrates was determined at 6,27 to 10,87 wt.%.
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Stability and properties of combined beverages and fruit concentrates
Klatová, Kamila ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with the stability and basic properties of combined beverages and fruit concentrates. The theoretical part describes the production and use of fruit concentrates. Furthermore, the work deals with anthocyanic pigments and phenolic substances. The principle and instrumentation of liquid chromatography and electron paramagnetic resonance were described. In the next subchapter, the methods of determination of total anthocyanins and phenolic substances were described. The experimental part of the thesis described the determination of soluble solids, viscosity and antioxidant activity. The total content of phenolic compounds were determined by the Folin-Ciocalteua method and the total anthocyanins were determined by the pH-differential method. In the samples were determined cyanidine-3-glucoside and cyanidin-3-galactoside by liquid chromatography.
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Basic chemical characteristics of juices of selected red gooseberry varieties
Klatová, Kamila ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This thesis deals with the determination of selected chemical properties red fruit varieties of gooseberries. The theoretical part described the basic biological characteristics of gooseberry, some diseases, pests, and varieties red fruit gooseberries. Furthermore, the work focused on the active substances contained in the fruits of gooseberry with characteristics of the individual substances and the use of gooseberry fruit in the food industry. It was described the principle of individual determination methods of selected parameters gooseberry juice: determination of total and soluble solids, pH, titratable acidity, formol number and determination of reducing carbohydrates. The experimental part of the procedures described basic methods used for the determination of selected chemical characteristics gooseberry fruits and compared with each other. The total solids content ranged from 9,96 to 21,80 wt.%, soluble solids then from 9,80 to 15,19 wt.%, titratable acidity in the range from 261,87 to 410,99 mmol H kg-1, formol number in the range from 6,11 to 38,45 cm3 0.1 mol • dm-3 NaOH per 100 g, amount of reducing carbohydrates was determined at 6,27 to 10,87 wt.%.
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