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Development of cereal products for specifc nutrition with addition of fruits and vegetables
Růžičková, Magdalena ; Kubalová, Michaela (referee) ; Bendová, Agáta (advisor)
This bachelor thesis focuses on developing gluten-free cereal products for special nutrition. The main focus is on increasing the concentration of phenolic compounds and antioxidants in cereals by adding fruit and vegetable components. The theoretical part includes findings from professional literature on cereals, gluten-free cereals and their chemical composition. A chapter devoted to celiac disease and gluten-free diet was also included. Furthermore, the theoretical part focuses on possible methods of enrichment and also on selected fruits and vegetables used in the experimental part. In the experimental part, five samples of gluten-free cereals were analysed, namely black, red, brown and white rice and corn. The concentration of flavonoids, polyphenols, antioxidants, carbohydrates, proteins, -carotenes, anthocyanins, gluten, -glucans, fatty acids and lipophilic vitamins was determined in the cereal samples. Selected samples were also tested for antimicrobial activity. The black rice sample showed the best results in the majority of the measurements. Selected samples of eight types of fruit (cranberry, raspberry, strawberry, blueberry, blackcurrant, mango, banana, kiwi) and four types of vegetables (broccoli, carrot, green pea, beetroot) were also analysed. The concentration of flavonoids, polyphenols, antioxidants, carotenes, anthocyanins, ascorbic acid and lipophilic vitamins was determined in these samples. Antimicrobial tests were performed on selected fruit and vegetable samples Among the fruit samples, the best results in the majority of measurements were in blueberry and blackcurrant samples. Among the vegetable samples, the best results were obtained from the beetroot sample. From the best cereal, fruit and vegetable samples were created porridges as a final product. In these samples, the concentration of polyphenols and antioxidants was determined. The highest concentration of both compounds was found in the porridge with black rice and blueberry.
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Development of cereal products for specific nutrition with the addition of legumes, algae and yeasts
Pavlištíková, Nela ; Mikulíková, Renata (referee) ; Márová, Ivana (advisor)
This diploma thesis is focused on the development of cereal products for special nutrition with the addition of legumes, algae and yeast. In the theoretical part, expert knowledge about gluten-free cereals, their chemical composition, gluten and food fortification is developed. Then an overview of the legumes, algae and yeasts tested in this work was elaborated. As a part of the literature review, emphasis was placed on the chemical composition of the analysed products. In the experimental part, the characterization of selected gluten-free cereals and legumes was carried out. The tested cereals were buckwheat, quinoa and gluten-free oatmeal. Pea, red lentil and Beluga black lentil were selected from among legumes. Furthermore, various types of algae and yeast extracts were prepared, which were subsequently optimized. Algae of the genera Dulse, Chlorella and Spirulina were selected for enrichment of pseudocereals. Dried baker's yeast and Saccharomyces cerevisiae were chosen as yeast representatives. Phenolics, flavonoids, antioxidant activity, carbohydrates, proteins, fatty acids, lipids and lipophilic pigments were determined in gluten-free cereals and legumes. The content of -glucans and gluten were determined for in cereals as well. Some content of phenolic substances, flavonoids, antioxidants, total fatty acids, lipophilic substances, pigments and -glucans were found in extracts from algae and yeast. Selected samples were also subjected to antimicrobial and cytotoxicity tests. Finally, mixed cereal products were prepared from selected gluten-free cereals, legumes, selected algae and yeast extracts and algae biomass. Extracts were selected based on obtained results and subjected to MTT cytotoxicity tests. It was found that the addition of pea, extracts from algae and yeast or the algae biomass itself increased the protein content of the prepared mixtures. Furthermore, in hexane:ethanol extracts from Chlorella and Spirulina or their biomass, the amount of antioxidants has been increased. The obtained results show that the combination of cereals with addition of algae and yeast extracts is suitable for increasing the protein content in gluten-free products. It was also found that selected microalgae and yeast have the potential to enrich gluten-free products with bioactive substances, when using biomass or extracts produced from them.
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Study of physio-chemical properties of high-protein baking mixtures
Damborská, Alexandra ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
In terms of nutrition, proteins are an integral part of the diet. They have many functions in the human body, and their lack in the diet has a negative effect on human health. For now, the biggest source of protein is animal production. However, plant sources, which are also rich in protein content, are also starting to come to the fore. Pastries are among the most consumed foods in the world. By adding protein isolates, concentrates or hydrolyzates, you can increase the protein content of baked goods and, in addition, enrich its amino acid profile. The following proteins were selected for the preparation of high-protein bakery mixes - pea protein isolate, wheat bran protein concentrate, beef protein hydrolyzate, brown rice protein isolate, egg white protein isolate, whey protein isolate, soy protein isolate, gluten and hemp protein concentrate. The protein content of plain wheat flour was determined to be 11%. The mixtures were mixed so that the resulting protein content was 20%. The reference sample of plain wheat flour T530 and the high-protein mixture were analyzed to determine the chemical and mainly the rheological properties. From the rheological determinations, a farinographic and extensographic analysis of the formed doughs was performed. The determined parameters were processed by the principal component analysis method to compare the properties against the reference.
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Effects of elevated atmospheric carbon dioxide and nitrogen supply on grain quality of wheat
Chadimová, Klára ; Babák, Libor (referee) ; Hrstka, Miroslav (advisor)
The aim of this study was to examine the effect of elevated atmospheric carbon dioxide concentration and different nitrogen fertilization levels on wheat grain quality. Winter wheat cultivar Bohemia was grown under ambient carbon dioxide concentration (AC) and elevated carbon dioxide concentration (EC; 700 mol carbon dioxide per mol) half of the samples was fertilized with 200 kg N per ha (N+) and the other part stayed unfertilized (N-). Zeleny value and Hagberg-Perten value was determined. Bulk density was determined by routine method. Grain hardness, dry matter content, starch concentration and crude protein concentration was determined by NIR spektroscopy. No effect on grain quality was detected due to carbon dioxide enrichment. However nitrogen fertilizer influenced grain quality significantly. Zeleny value and crude protein concentration were decreased and starch concentration was increased in samples that stayed unfertilized. Other grain quality parameters stayed unaffected.
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Impact of elevated carbon dioxide concentration and nitrogen fertilization on protein content of glutenin fraction in winter wheat
Veselá, Markéta ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis studies the impact of elevated carbon dioxide concentration in the atmosphere and nitrogen nutrition on protein kontent in winter wheat (Triticum aestivum) var. Bohemia. Glutenin proteins were separated by SDS-PAGE method and protein quantification was performed by computer densitometry. It was proved that the nitrogen fertilization has a great influence on the amount of glutenin proteins, which increased in all samples. Effect of elevated CO2 concentrationis not nearly as significant, however certain differences can be seen. Samples of wheat grown under conditions of reduced UV radiation, and samples of wheat grown under natural conditions did not show great differences in the content of glutenins.
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Influence of early and late drought on grain proteins content and composition in early and late variety of wheat
Vojteková, Vanesa ; Zemanová, Jana (referee) ; Hrstka, Miroslav (advisor)
In this bachelor thesis, the influence of early and late drought on grain protein content and composition in an early and late variety of winter wheat was studied. The varieties used were Avenue and Tobacco.One part of the plants was cultured under the conditions of early drought (bloom season), another part was grown under the conditions of late drought (grain filling season), the last part was grown under the conditions of natural irrigation. Half of the plants were fertilized using nitrogen fertilizer (200 kg N/ha), the second half of plants were without nitrogen fertilizer (0 kg N/ha). Wet gluten, crude protein content, gliadin and glutenin content were determined from flour samples. Results were evaluated by analysis of variance. Drought resistance depends on the genotype. Tobak genotype is more tolerant to climatic conditions, but the drought had a more significant effect on gliadin and glutenin ratio than on the Avenue genotype. Late drought increased wet gluten content in both genotypes and both types of fertilization. On the other hand, the early drought did not affect wet gluten content. Early drought decreased gliadin content, with the exception of Avenue genotype without fertilization. Early drought also increased glutenin content. Late drought increased glutenin content only in the unfertilized variant. Early drought increased glutenin content which leads to decreased gliadin content, especially for nitrogen fertilization. Late drought caused a decrease of gliadin and glutenin ratio, except for Tobak genotype with fertilization. Late drought increased crude protein content, except for Tobak genotype without fertilization. Early drought decreased crude protein content, especially for the unfertilized variant.
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Enzyme hydrolyses of wheat gluten for the gluten free application
Svobodová, Dominika ; Vránová, Dana (referee) ; Ing.Silvia Mošovská,Ph.D. (advisor)
Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives gluten-free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.
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Influence of increased carbon dioxide concentration on grain protein composition in early and late wheat variety
Smrčková, Kamila ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
This bachelor thesis deals with the effect of increased CO2 concentration (700 ppm) on the content and composition of wheat grain proteins in early (Avenue) and late (Tobak) wheat varieties. Three methods were used to determine the proteins in wheat grain: the Kjeldahl determination of crude protein content, the determination of wet gluten, and finally the gravimetric determination of gliadins and glutenins after extraction. A different response of the varieties to the increased CO2 concentration was found. The early Avenue variety was much more sensitive to the effects of increased CO2 concentrations. The gliadin content decreased, while the glutenin content increased with increasing CO2 concentration. The total gluten protein content increased in elevated CO2 concentration, independently of nitrogen fertilization. Its content correlates in our work with the content of wet gluten.
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Impact of elevated carbon dioxide concentration and nitrogen nutrition on protein content of glutenin and gliadin fraction in winter wheat
Chadimová, Klára ; Vítová, Eva (referee) ; Hrstka, Miroslav (advisor)
The present study investigates effects of elevated atmospheric carbon dioxide concentration, different nitrogen fertilization levels, drought and UV radiation on protein content of wheat gluten fractions glutenins and gliadins. Winter wheat cultivar Bohemia was grown under ambient CO2 concentration (AC; 400 mol CO2.mol-1) and elevated CO2 concentration (EC; 700 mol CO2.mol-1). Half of the samples was fertilized with 200 kg N.ha-1 (N+) and the other part stayed unfertilized (N–). Other environmental factors were UV radiation exclusion (UV–, UV+) and drought (DRY, WET). Gliadins were separated by A-PAGE, glutenins by SDS-PAGE. Proteins were quantified by computer densitometry. Nitrogen fertilization caused an significat increase of gliadins and glutenins. While some gliadins subfractions were significantly lowered by drought, HMW glutenin subunits showed significant increase. UV radiation exclusion resulted in significant decrease of some gliadin subfractions and glutenin subunits. CO2 enrichment caused significant increase of glutenin subfractions HMW 1 and 2, while gliadin subfractions -5 1 and 1 were significantly decreased by elevated CO2 concentration.
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Impact of nitrogen fertilization and drought on gliadins content in winter wheat
Odstrčilová, Eva ; Obruča, Stanislav (referee) ; Hrstka, Miroslav (advisor)
In this diploma thesis the impacts of both nitrogen fertilization and drought on the content of proteins of the gliadin fraction in case of a winter wheat variety Tiguan were observed. Selected samples were cultivated at two locations in a total duration of two years. Two different conditions were selected: one without the nitrogen fertilization (0 kg N/ ha) and the other with the nitrogen fertilization in 140 kg N/ ha concentration. Second observed factor was the drought which was ensured by roofs above the crops and their cultivation in common climatic environment. Gliadin fraction was separated by the A-PAGE method and the protein quantification carried out by a computer densitometry. Such nitrogen fertilization caused a significant increase of gliadins, especially -1,2 and -5 fractions. Stress induced by the drought caused an increase of gliadin content compared to the control sample, particularly in case of - and - fractions. The most important factor influencing the gliadin content in grains was therefore the nitrogen fertilization in a dry environment. The observed increase of gliadin content was lower in case of the sample which was fertilized in a humid environment than in case of the sample which was fertilized in the dry one.
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