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Rowanberry - nutritional characteristic and utilization in grocery
Andrlová, Kateřina ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
Bachelor elaborate is focused on one the less used species of small fruits - rowanberries. It gives an overview of the particular biologically active substances in this fruit and the use of the fruits in the human diet. Introduction is focused on the botanical description of rowan - Sorbus. There are presented the best known species of genus rowan. The greatest attention is paid to the type of Sorbus aucuparia which provide sweet variety and nutritional value of the fresh fruits. The second part is devoted to the description of biologically active substances contained in food rowanberries. The most valuable of them are vitamin C, flavonoid compounds (quercetin, campferol), phenolic compounds (chlorogenic acid) and pectins. Possibility of processing rowanberries in a variety of products are presented in next part. They are made of these compotes, jams, candied fruits, jellies and juice. Can be used for production of wine, cider and liqueur. In conclusion, there are described methods for determination the content of selected substances rowanberries (vitamin C, pectins). There are mentioned here primarily manual methods.
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Rowanberry - nutritional characteristic and utilization in grocery
Andrlová, Kateřina ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
Bachelor elaborate is focused on one the less used species of small fruits - rowanberries. It gives an overview of the particular biologically active substances in this fruit and the use of the fruits in the human diet. Introduction is focused on the botanical description of rowan - Sorbus. There are presented the best known species of genus rowan. The greatest attention is paid to the type of Sorbus aucuparia which provide sweet variety and nutritional value of the fresh fruits. The second part is devoted to the description of biologically active substances contained in food rowanberries. The most valuable of them are vitamin C, flavonoid compounds (quercetin, campferol), phenolic compounds (chlorogenic acid) and pectins. Possibility of processing rowanberries in a variety of products are presented in next part. They are made of these compotes, jams, candied fruits, jellies and juice. Can be used for production of wine, cider and liqueur. In conclusion, there are described methods for determination the content of selected substances rowanberries (vitamin C, pectins). There are mentioned here primarily manual methods.
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