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Factors affecting stability and consumer acceptance of sauerkraut water
Vašků, Barbora ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the optimization of pasteurization of the cabbage juice in order to extend its shelf life. The theoretical part is focused on the description of the sauerkraut production technology and characterization of the main components of fermented cabbage and its juice, it also deals with pasteurization options and presence of probiotic strains. In the experimental part, the composition of the brine was analyzed from a chemical point of view (bioactive substances, sugars, carbohydrates), from a microbiological point of view (presence of probiotics, pathogenic organisms) and the effect of selected pasteurization processes on these components. Pasteurization at 90 °C for 0.5 minutes was determined as the most suitable treatment, during which potential pathogens are being eliminated, while most of the original bioactive components are preserved. After suggesting the effective pasteurization treatment, suitable species of genus Lactobacillus was selected to enrich the cabbage juice product because of decreasing of probiotics viability during pasteurization treatment. The strain Lactobacillus plantarum was determined as the most suitable probiotic species for cabbage juice enrichment, due its ability to survive in 2 weeks storage at 8 °C in cabbage juice. Chemical composition after 2 weeks of incubation with mentioned organism has changed. Quantity of lactic and acetic acid increased, while no changes in content of vitamin C were observed. Finally, sensory analysis was performed to evaluate suggested mixed fruit-vegetable drink. According to results of sensory analysis, the drink composed of cabbage juice and apple-beetroot juice in the ratio of 2:1 was found as the most acceptable.
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Use of composite flours for the preparation of common bakery products
UHLÍŘOVÁ, Lenka
The topic of the thesis is the use of composite flours for the preparation of common bakery products. Alternative flours made from the extracts of three kinds of oilseed crops (flax plant, hemp, milk thistle) and beetroot were used. The first part of the thesis is devoted to the theoretical part offering a general overview of common bakery products in terms of legislation, commonly used raw materials and production technology. Furthermore, the crops from which the com-posite flour was processed are described. The second part of the thesis is focused on the practical part, which is based on a baking experiment using enriching composite flours. Ten types of buns were ma-de with different types of composite flours.
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Processing of sauerkraut juice to enhance its stability and consumer acceptance
Kohoutová, Lenka ; Mikulíková, Renata (referee) ; Hoová, Julie (advisor)
This diploma thesis focuses on the development possibilities of fruit and vegetable juices containing sauerkraut juice, the characterization of their nutritional and sensory qualities and their stability, as well as the potential for enriching selected juices with probiotic culture of Lactobacillus plantarum. The best combinations of various juice mixtures were selected based on sensory analysis and were stored for 30 days at 8 °C. Changes in selected parameters were monitored during the storage. Antioxidant activity, total flavonoids and polyphenols content and content of total water-soluble and reducing saccharides were determined by spectrophotometric methods. HPLC was used for lactic and L-ascorbic acid determination, flow cytometry was used for probiotic cell content determination, culture test was used to observe viability of cells, pH was monitored. Contents of antioxidant activity and of total polyphenols content did not drastically change during the storage. Major changes were observed in total and reducing sugar content and total flavonoids content. It was observed that probiotic viability was preserved for 14 days, decrease occurred afterwards. In order to achieve as high content of probiotics as possible, it would be advisable to store probiotically enriched juices for maximum of 14–19 days at temperature of 8 °C. The highest viability was observed in JHM sample (containing apple, pear, carrot and sauerkraut juice in the same ratio). Even through viability of probiotic cells was determined as low, these presented functional beverages remain nutritionally, visually and taste-wise interesting products, which can help popularize the consumption of non-traditional local foods.
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Evaluation of beetroot qualitative parameters
MIKEŠOVÁ, Mariana
The thesis si lead to evaluate volume of betalain pigments and analyze antio-xidant activity in selected species of beetroot. The thesis is sorted to several chapters . The first chapter discusses about history, individual species of beetroot and general properties. There are information about antioxidant activity and pigments, which is occure in beetroot in the next. The second part of the thesis is focused on analyze the betalain pigments and evaluate antioxidant activity. It leads to resume, that beetroots with red-violet color are more rich about antioxidant substances. Examination of the individual colours for the selected varieties revealed that the 'Redshine' varieties were mainly rich in beta-cyans and betaxantines. "Monorubra." The highest content of these dyes are the varieties which have the colour of the pulp red to dofia-lova. Their values were significantly higher than those of the 'Boldor F1' variety, which would have been expected to have a higher betaxantine content than the red-coloured varieties
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Evaluation of cultivar effect on content of betalain pigments in beetroot
AUEROVÁ, Anežka
The thesis si lead to evaluate volume of betalain dyes and analyze antioxidant activity in selected species of beetroot. The thesis is sorted to several chapters . The first chapter discusses about history, individual species of beetroot and general properties. There are information about antioxidant activity and dyes, which is occure in beetroot in the next. The second part of the thesis is focused on analyze the betalain dyes and evaluate antioxidant activity. It leads to resume, that beetroots with red-violet color are more rich about antioxidant substances. It is more healthier than others.
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Factors affecting stability and consumer acceptance of sauerkraut water
Vašků, Barbora ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the optimization of pasteurization of the cabbage juice in order to extend its shelf life. The theoretical part is focused on the description of the sauerkraut production technology and characterization of the main components of fermented cabbage and its juice, it also deals with pasteurization options and presence of probiotic strains. In the experimental part, the composition of the brine was analyzed from a chemical point of view (bioactive substances, sugars, carbohydrates), from a microbiological point of view (presence of probiotics, pathogenic organisms) and the effect of selected pasteurization processes on these components. Pasteurization at 90 °C for 0.5 minutes was determined as the most suitable treatment, during which potential pathogens are being eliminated, while most of the original bioactive components are preserved. After suggesting the effective pasteurization treatment, suitable species of genus Lactobacillus was selected to enrich the cabbage juice product because of decreasing of probiotics viability during pasteurization treatment. The strain Lactobacillus plantarum was determined as the most suitable probiotic species for cabbage juice enrichment, due its ability to survive in 2 weeks storage at 8 °C in cabbage juice. Chemical composition after 2 weeks of incubation with mentioned organism has changed. Quantity of lactic and acetic acid increased, while no changes in content of vitamin C were observed. Finally, sensory analysis was performed to evaluate suggested mixed fruit-vegetable drink. According to results of sensory analysis, the drink composed of cabbage juice and apple-beetroot juice in the ratio of 2:1 was found as the most acceptable.
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