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|Jazyk spracovania záverečnej práce:||slovenský jazyk|
Časti práce s odloženým zverejnením:
|Názov práce:||Effect of processing on the content of selected bioactive substances in tomato fruit|
|Abstrakt:||A typical feature of fruit and vegetable production in the agro-climatic conditions of Slovakia is seasonality and therefore some part of the harvested crop is technologically processed into various canning products. The aim of each food producer should be to produce quality and healthy food. This is possible only in the case the manufacturer is fully aware of the processes and changes in the content of the nutritionally important ingredients that occur during the industrial process and will subsequently optimize the production process and thus minimize the negative impacts of the processing on the quality of the food.
This work deals with the study of changes in the content of important bioactive substances in tomato that occur during the processing technology for tomato products and the possibilities of minimizing these changes by modification and regulation of important elements in the processing technology. At the beginning of the experimental part of the thesis, based on basic composition and the content of bioactive substances we compared the quality of different varieties of tomatoes intended for direct consumption and for industrial processing in term of the content of total carotenoids and polyphenols with antioxidant activity of fruit. Selected varieties of tomatoes for industrial processing were processed into typical tomato products, including tomato juice, sauce and dried tomatoes. We have experimentally confirmed that in order to minimize the loss of nutritionally important ingredients in the process of hot-air drying of tomatoes, it is necessary to pay increased attention to selection the optimal drying temperature, not only in term of maintaining sufficient progress in hot air drying but also regarding the effectively avoiding of the intense oxidation of products. Drying technology at 70 °C is characterized by significantly better effect in total carotenoids, polyphenols and antioxidant activity than low temperature drying technology. An effective way how to minimize losses in the drying process is to provide various treatments of the fruits before drying by antioxidant solutions. For this purpose, ascorbic acid, citric and acetic acid, potassium bisulphite solution, sucrose and sodium chloride solution were tested. The highest efficacy in relation to retention of nutritionally important components showed 1 % ascorbic acid solution. In the process of producing tomato sauce, we found a decrease in the total carotenoid and polyphenol content already at the stage of obtaining the tomato juice. Comparing thickening technology with and without oxygen use, significantly better nutritional value of the final product was detected with the application of vacuum thickening technology.
|Kľúčové slová:||tomato, carotenoids, polyphenols, thickening, drying|
|–||Záverečná práca (prílohy záverečnej práce) neobmedzene|
|–||Posudky záverečnej práce neobmedzene|