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Production and characterization of non-chocolate sweets with the addition of plant extracts
Knapovská, Pavlína ; Nábělek, Jakub (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the production and characterization of plant extracts of green tea (Camellia sinensis) and sea buckthorn (Hippophae rhamnoides) and non-chocolate sweets – hard candies with the addition of plant extracts. These plants are characterized by a high content of bioactive substances, upon which the prepared extracts and candies were characterised. Determination of volatile substances by HSSPME-GC-MS, antioxidant activity by method with ABTS, determination of total phenols by Folin-Ciocalteu method and sensory analysis were performed. The produced sweets were then compared with similar commercial products. A total of 6 volatile substances were identified in the sample of hard candy with the addition of green tea extract, the antioxidant activity of the sample was determined to be 253,3 ± 0,9 µgml–1 and the total phenolic content was determined to be 0,49 ± 0,02 mgGAEg–1 per 1 g of candy. A total of 8 volatile substances were identified in the hard candy with the addition of sea buckthorn extract, the antioxidant activity of the sample was determined to be 206 ± 3 µgml–1, the total phenolic content was determined to be 0,51 ± 0,04 mgGAEg–1 per 1 g of candy. The obtained results show that the addition of extracts increases the nutritional value (higher antioxidant activity, higher content of phenolic compounds) of produced candy; from a sensory point of view, however, only samples with green tea were evaluated positively, the addition of sea buckthorn extract was not very attractive for consumers, they considered sweets with sea buckthorn to be too bitter.
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Production and characterization of non-chocolate sweets with the addition of plant extracts
Knapovská, Pavlína ; Nábělek, Jakub (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the production and characterization of plant extracts of green tea (Camellia sinensis) and sea buckthorn (Hippophae rhamnoides) and non-chocolate sweets – hard candies with the addition of plant extracts. These plants are characterized by a high content of bioactive substances, upon which the prepared extracts and candies were characterised. Determination of volatile substances by HSSPME-GC-MS, antioxidant activity by method with ABTS, determination of total phenols by Folin-Ciocalteu method and sensory analysis were performed. The produced sweets were then compared with similar commercial products. A total of 6 volatile substances were identified in the sample of hard candy with the addition of green tea extract, the antioxidant activity of the sample was determined to be 253,3 ± 0,9 µgml–1 and the total phenolic content was determined to be 0,49 ± 0,02 mgGAEg–1 per 1 g of candy. A total of 8 volatile substances were identified in the hard candy with the addition of sea buckthorn extract, the antioxidant activity of the sample was determined to be 206 ± 3 µgml–1, the total phenolic content was determined to be 0,51 ± 0,04 mgGAEg–1 per 1 g of candy. The obtained results show that the addition of extracts increases the nutritional value (higher antioxidant activity, higher content of phenolic compounds) of produced candy; from a sensory point of view, however, only samples with green tea were evaluated positively, the addition of sea buckthorn extract was not very attractive for consumers, they considered sweets with sea buckthorn to be too bitter.
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Možnosti pěstování rakytníku řešetlákového v podmínkách ČR
Chelíková, Hana
In the literary part this work focuses on the history, botanical classification and description of plants. The method of cultivation and harvesting is summarized. Described are varieties that can be use the practical part. It is the use of seabuckthorn and its contents. The experimental parts summarize and evaluate the possibilities of growing seabuckthorn on the experimental plot in Žabčice. Here were observed female varieties ´Aromat´, ´Augustinka´, ´Buchlovický 1´, ´Habeg´, ´Hergo´, ´Krasavice´, ´Leicora´, ´Perčik´, ´Sibirskij rumjaněc´, ´Sluníčko´, ´Trofimofský´ and ´Vitamínová´, male varieties ´Buchlovický 2´, ´Gnom´ and ´Polmix´. Habitat conditions of varieties and phenological phase were observed. The color, shape, weight and size of the fruit were assessed. Furthermore, yield and cubature shrubs. Vitamin C, dry matter and refractometric dry matter values were determined. Sensory properties of products were assessed.
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Netradiční ovocné dřeviny a jejich ochrana
Bednářová, Jana
Malfunctions, lesions and diseases on uncommon fruit trees was observed in the ŠZP Žabčice from April to October 2013. As the most important bacterial disease has been detected fire blight of the quince. Several sea-buckthorns died from multifactorial causes. There was incidence of powdery mildew and brown leaf spot on the Amelanchier, varieties of the A. alnifolia were more affected by leaf spot, while the varieties of the A. lamarckii had a significantly higher incidence of powdery mildew. On the rowan there was recorded scab and viral infection on the few trees. The minimum symptoms of diseases occurred on the dogwood, mulberry and rose. No symptoms of diseases were observed on medlar, but it was affected by chlorosis. Principles for the protection is correct agrotechnik and regular removal of infected and damaged parts of the trees. Chemical protection is needed for a quince and a juneberry. Keywords: dogwood, rowan, quince, medlar, mulberry, juneberry (Amelanchier), sea-buckthorn, Rosa villosa, fire blight, powdery mildew.
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Netradiční druhy ovoce pěstované v České Republice
Vejražka, Martin
In this thesis were described unusual types of fruit grown in the Czech Republic. Select was focused on species with a higher content of vitamin C. For selected species, which are Hippophae rhamnoides, Cornus mas, Sorbus aucuparia, Aronia melanocarpa, genus Rosa and Actinidia arguta, were described the origin and expansion, botanical characteristics, environmental conditions in where they can be grown and propagation. An important role also play contained substances, especially vitamin C.
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