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Production technology of wine sausage with reduced salt content
Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
The aim of this bachelor thesis was preparation of wine sausages with reduced salt content, followed- up by sensory analysis. The theoretical part generally characterizes meat and meat products, sodium chloride and its importance in food. In the next chapters, the paper deals with sensory analysis of samples and analytical method for determining the concentration of elements in biogenic samples, in particular inductively coupled plasma - optical emission spectrometry. The experimental past focuses on the evaluation of data from sensory analysis using the Kruskal- Wallis and Spearman test. The samples were analyzes using ICP-OES method. The analysis determined the concentration of sodium and potassium in the samples before and after roasting.
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Development and characterization of new dairy products with increased fiber and protein content
Smatana, Igor ; Punčochářová, Lenka (referee) ; Pořízka, Jaromír (advisor)
The bachelor thesis was focused on the production and characterization of new dairy products with increased protein and fiber content. Ground wheat bran was used as the fiber source and wheat bran protein extract was used as the protein source. From an ecological point of view, it would be ideal if 100% of the raw material was used and nothing was left as waste. We tried to approach this by using the waste (by-product) that arises during the production of flour as an additive to dairy products. The theoretical part focused on the characterization of fermented and unfermented dairy products and their production, the nutritional value of proteins and fiber and the composition and benefits for human health of wheat bran, protein isolation from wheat bran and common analytical methods to determine rheological properties, viable cell numbers. water binding and sensory acceptability. Two basic dairy products were created, one fermented and one unfermented, and subsequently fortified with a source of fiber (wheat bran) and a source of protein (protein concentrate from wheat bran). All products were subsequently characterized for characterization. Water binding, rheological and sensory properties were determined. The fermented dairy product was also subjected to cytometric analysis to determine the number of viable cells. The experimental part describes the methods we use to prepare and characterize new products. After evaluating the measured data, options for optimizing the acceptability of products by consumers were proposed. The results showed that the organoleptic properties were negatively affected by the addition of wheat bran and protein concentrate.
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Determination of selected parameters in foreign beers
Punčochářová, Lenka ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
The aim of this thesis is determination of selected polyphenols, organic acids and elements (major and minor) in a foreign beers. Production of malt, beer production, beer types and beer styles are described in the theoretical part. Also analytical methods of beer analysis such as high performance liquid chromatography, iont chromatography and inductively coupled plasma optical emission spectrometry are described. The Experimental part deals with preparation of samples and calibration solutions, setting devices up and analysis of foreign beers samples. There were analyzed 14 foreign beers of which 11 samples were top-fermented beers, 3 samples were bottom-fermented. Four samples were produced in Belgium, three in England, three in Germany, two in the US, one in Holland and one in Poland. The results give an overview of the contents of compounds in foreign beers.
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Monitoring of chemical composition changes in wine during the wine making process
Orságová, Marie ; Punčochářová, Lenka (referee) ; Diviš, Pavel (advisor)
The Chardonnay wine variety was harvested in the region of Znojmo on the wine rout Načeratický kopec. In connection with the entire winemaking process of this particular variety, research was focused on mineral concentration changes during the maturation process. The theoretical part characterizes the technology of wine production, as well as the classification and chemical composition of wine. In the experimental part, the analytical technique of inductively coupled plasma optical emission spectrometry (ICP-OES) was used for the determination of minerals (K, Ca, P, Mg, Na, Zn, Cu, Fe and Mn) in wine. The data show the differences in the concentrations of all macroelements and microelements during the whole wine production technology.
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Study of geographical authenticity of moravian red wine
Bidmonová, Karolína ; Punčochářová, Lenka (referee) ; Pořízka, Jaromír (advisor)
This bachelor thesis discusses the possibility of using analytical methods to determine the elemental profile of wine and to detect phenolic substances in wine. The theoretical part describes the Czech and Moravian subregions, chemical composition of wine, authenticity and methods of assessing the authenticity of wine. The next part contains a brief description of the analytical methods that were used in the experimental part. The experimental part deals with the determination of the elemental profile of wine by mass and optical emission spectrometry, the determination of phenolic substances by high performance liquid chromatography, the determination of antioxidant activity and the total content of phenolic substances. For the purpose of classifying wine samples into groups, multidimensional statistical methods (cluster analysis, principal component analysis, analysis of variance and discriminant analysis) were used to separate the groups according to geographical origin.
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Developement and characterization of protein food supplement from wheat bran
Zhahlou, Kim ; Punčochářová, Lenka (referee) ; Pořízka, Jaromír (advisor)
The bachelor thesis focuses on the development of a new, protein dietary supplement for athletes and followers of a healthy lifestyle. Nowadays, life is more intense the more he gave. From a physiological point of view, a person needs enough energy, which is provided by a varied diet composed of quality nutrients. In the experimental part, protein rods were made with the addition of lyophilized protein isolated from wheat bran. Wheat bran was selected as a suitable source of protein due to its availability, protein content from 14 % to 18 % and the relative simplicity of the protein isolation method. The protein bar thus produced does not contain any ingredient of animal origin, making it suitable for vegetarians and vegans. The textural properties of sticks with different amounts of plant material were compared by sensory analysis. For more illustrative results, the product was also compared with bars made by the same procedure, but with the addition of whey protein. With the addition of wheat lyophilisate over 5%, the negative effect on the evaluation of the textural and taste properties of the sticks was evaluated. Further studies could focus on optimizing the taste and addition of plant protein.
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Control of careless heating of honeys using HPLC and MAS techniques
Radvanová, Tereza ; Punčochářová, Lenka (referee) ; Diviš, Pavel (advisor)
Honey is a popular natural food. Liquid honey without any trace of crystalization is much more desirable. Therefore, honey undergoes heat treatment to dissolve formed crystals. Exposure to high temperetures can cause chemical changes of honey components and formation of undesirable reaction products. When honey is heated 5-hydroxymethylfurfural can be formed and activity of enzyme diastase lowers. In this bachelor thesis, 5-hydroxymethylfurfural content was analyzed by HPLC-MS and activity of enzyme diastase was determined with commercial Phadebas method followed by MAS in 11 honey samples. Analysis determined 5 honey samples with above the limit content of 5-hydroxymethylfurfural and 1 sample with insufficient diastase activity. 5-hydroxymethylfurfural content in honey correlated well with diastase activity values (r = 0,612).
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Nutritional composition of different type of milk
Viznerová, Veronika ; Punčochářová, Lenka (referee) ; Diviš, Pavel (advisor)
The aim of this bachelor’s thesis was to compare selected methods of milk treatment for elementary analysis using the ICP-OES technique. Certified reference material ERM®-BD150 was used to validate the method, which was treated by mineralization, the addition of reagents and dispersion. The highest calcium yield during validation was determined to be 90,6 ± 8,6 % with the addition of Triton X-100 reagent. In the potassium analysis, the highest yield was determined to be 89,5 ± 5,2 % by wet decomposition. The highest yield of magnesium was determined to be 120,1 ± 1,1 % after microwave decomposition. Furthermore, the highest yield of sodium was determined to be 104,4 ± 4,8 % by wet decomposition and the highest yield of phosphorus was determined to be 98,6 ± 4,5 %. Based on the validation results, suitable methods were selected for the analysis of real milk samples (wet decomposition, acid dispersion, addition of Triton X-100 reagent). Samples of fresh cow's, goat's and sheep's milk from domestic breeding were used for the analysis. The highest concentrations of most elements were determined in goat 's milk, namely calcium to 1 733 ± 126 mg.kg-1, potassium to 1 840 ± 39 mg.kg-1, magnesium to 252 ± 77 mg.kg-1, copper to 1,41 ± 0,56 mg.kg-1, manganese to 0,54 ± 0,26 mg.kg-1 and zinc to 7,98 ± 1,33 mg.kg-1. The highest concentrations of sodium in sheep's milk were set at 515 ± 90 mg.kg-1, phosphorus at 1 440 ± 100 mg.kg-1 and zinc at 7,98 ± 1,33 mg.kg-1. The most iron was found in cow's milk, namely 5,27 ± 1,59 mg.kg-1. For ICP-OES analysis, the use of an acid dispersion appears to be the best method of sample preparation, as the concentrations of the measured elements were the highest. However, only macroelements and zinc were measured reliably. For the determination of other biogenic elements, it would be more appropriate to choose a more sensitive technique or preconcentration of the analyte in the sample.
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Control of careless heating of honeys using HPLC and MAS techniques
Radvanová, Tereza ; Punčochářová, Lenka (referee) ; Diviš, Pavel (advisor)
Honey is a popular natural food. Liquid honey without any trace of crystalization is much more desirable. Therefore, honey undergoes heat treatment to dissolve formed crystals. Exposure to high temperetures can cause chemical changes of honey components and formation of undesirable reaction products. When honey is heated 5-hydroxymethylfurfural can be formed and activity of enzyme diastase lowers. In this bachelor thesis, 5-hydroxymethylfurfural content was analyzed by HPLC-MS and activity of enzyme diastase was determined with commercial Phadebas method followed by MAS in 11 honey samples. Analysis determined 5 honey samples with above the limit content of 5-hydroxymethylfurfural and 1 sample with insufficient diastase activity. 5-hydroxymethylfurfural content in honey correlated well with diastase activity values (r = 0,612).
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