| Abstract [eng] |
The aim of this thesis is to investigate physical and chemical properties of carrot juice and usability of carrot pomace for new food products development. In this Master‘s thesis three kinds of juice were investigated: 1) carrot-apple juice; 2) carrot-black currant-apple juice; 3) carrot-tomato juice. While investigating carrot-apple juice it was evaluated ultrasonic homogenizing influence on physical, chemical properties, number of microorganisms. It was determined the activity of pectin methylesterase in carrot juice ant carrot-apple juice. It was investigated the „Antigeliermittel“ enzyme influence on black currant juice yield. It were determined physical, chemical properties of carrot-black currant-apple and carrot-tomato juice. In order to ensure waste-free production, pomace, remaining after juice pressing, is used in the manufacture of new products. Using carrot pomace, two products were created: pastilles and cheese. Regarding pastilles and cheese, it was determined, how mixing, sugar, jam sugar, Chia seeds, lyophilized apple powder, apples could influence the texture, sensory evaluation and chemical properties. |
