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Vláknina v müsli produktech
Bouzková, Klára
The main target of the thesis was to analyse the content of dietary fibre and lipid in 15 muesli samples, and to compare measured quanta with data on the product cover. The highest content of dietary fibre (11,2; 10,0 and 9,7 %) and soluble dietary fibre (5,84; 4,78 and 4,41%) has been stated in samples 11, 3, 7. The lowest content of dietary fibre (5,1 %) and soluble dietary fibre (0,17 and 0,19 %) has been stated in samples 4 and 5. The highest content of lipid has been measured in samples 3 and 13 (16,67 and 26,47 %). The lowest highest content of lipid has been measured in sample 4 (0,4 %). This was caused by the technology process in both cases. In all samples, except samples 5 and 13, the measured content of lipid was lower than the stated data on the product cover. The most marked contrast of data stated on the product cover and the measured value was 77,8 %, the lowest 7,1 % though. Then also sensory analysis has been done by 20 respondents (10 women and 10 men). They evaluated the visage of the cover when opened, aroma, crispness, swallowness, taste, attractiveness and the overall impress. Focusing on the overall impress, the best assessed sample by both men and women was sample 9: Chocolate wheat cereals. The worst assessed sample by both men and women was sample 6: Blueberries muesli with barleycorn.
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