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Smyslové vnímání u lidí trpících celiakií
Pernicová, Helena
The aim of the thesis is to elaborate a literature review dealing with the issue of sensory evaluation of people who suffer from a celiac disease. The first chapter consists of the disease characteristics and explains the mechanism of celiac disease which effects the human body. In the next chapter, it is defined what is meant by the term gluten, gluten-free diet and it also contains a clarification of what foods are suitable or not for people intolerant to gluten, including the frequently discussed myths about celiac disease. Furthermore, the thesis describes the sensory perception in humans together with the influences on the sensory evaluation and discusses the possible difference in sensory perception in healthy humans and people diagnosed with celiac disease. Within this topic, it is considered the contribution of new flavors when adopting new foods to the diet. Regarding this thesis, there has been elaborated a survey with the focus on the differences in sensory perception of gluten-free products by people keeping the gluten-free diet and people having normal diet.
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Směsi pro výrobu bezlepkových muffin s přídavkem vlákniny
Bazalová, Kristýna
The aim of the thesis Mixture for the production of gluten-free muffins with added fiber was to suggest a recipe with addition of bamboo fiber (BAF 200), apple fibre (AF 401) and apple fiber (AF 12) in amounts of 3 %, 6 % and 9 % and furher to assess the effect of added fibre on the quality of muffins. Twenty samples were baked. The base for half of them was gluten free mixture Jizerka, the buckwheat and rice flour were used for the rest. By bakery experiment it was found that the smallest baking losses had muffins with Jizerka and the addition of bamboo fiber in the amount of 3 % and 6 %. The Jizerka based recipe had a better effect on the volume of muffins. The most acceptable was sample with 3 % apple fiber AF 12 and Jizerka. Regarding the Muffins with buckwheat and rice flour, sample with the addition of 3 % bamboo fiber was the best. Muffins with the bamboo fiber and Jizerka also had the lowest energy value.
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Kvalita surovin pro bezlepkové výrobky
Fenclová, Zuzana
In work named „The quality of sources for gluten – free food“, the resources, legislation and overall requirements for the gluten – free food making were described. Furthermore, the symptoms and specification of celiac and other forms of gluten – related diseases, as well as the requirements on gluten – free diet were displayed in work. In experimental part, three recepies of both pancakes and omelets were made on the De-partment of Food technology, Faculty of AgriSciences, Mendel univerzity in Brno. To both groups (pancakes and omelets), the one commercial product was added for evaluation. The evaluation was made by ten evaluators via the sensoric questionnaire. The evaluators were trained and instructed beforehand. As the best recipe came out pancakes made of amaranth flour and omelets of buckwheat flour.
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Qualitative parameters of selected foods in the gluten-free diet
Jiříková, Eva ; Doležal, Marek (advisor) ; Pánek, Jan (referee)
The gluten contained in some cereals plays an important role in the quality of bakery products. However, it is also associated with a range of diseases which require a gluten-free diet. In the first part of the work there is a brief overview of the knowledge on the given topics. The aim of this work was to compare qualitative parameters of selected foods (long-life bakery products) for gluten-free diet. The work included 31 different long-life bakery products (biscuits, wafers, sponge biscuits, extruded products, cracker products) from various producers (including 8 gluten products). The information on the product labels indicates that the food is energy-rich (1640-2310 kJ). Carbohydrates accounted for the largest share of 2/3 of products (48.3-77.8%), of which sugars accounted for more than 10% of the energy value. The remaining 1/3 of the products were rich in fats (49.2-66.8%). The energy content of protein was low (<13%) in all products. After extraction of fat and conversion of fatty acids to methyl esters, the fatty acid composition was determined by gas chromatography (GC-FID). Predominantly represented were monounsaturated fatty acids (MUFA) with 16.1-83.6%, and polyunsaturated fatty acids (PUFA), with 0,6-25,4%. Three samples exceeded, in 100 g of product, the saturated fatty acid intake (SFA)...
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Celiac disease in childhood and adherence to gluten-free diet
Číhová, Anna ; Frühauf, Pavel (advisor) ; El-Lababidi, Nabil (referee)
Basis: Celiac disease is a systemic autoimmune disease caused by gluten intolerance in genetically predisposed individuals that occurs in both children and adults. The presence of gluten in the diet results in the intestinal inflammation, crypt hyperplasia and villus atrophy in the predisposed individuals and consequently nutrient malabsorption. Celiac manifestations include a diverse spectrum of gastrointestinal and non-gastrointestinal disorders. The only treatment that leads to the normalization of the intestinal mucosa and the disappearance of problems is a lifelong, strictly gluten-free diet. Objective: Two objectives were chosen for this work. The first objective was to compare the levels of antibodies and thereby the compliance to the gluten-free diet of patients diagnosed by the biopsy and the non-biopsy procedure. The second objective was to compare the somatic parameters (weight, height and BMI) of all 170 individuals with the celiac disease, with the general population, especially the compliant and non-compliant patients with the general population, and the two groups. Methodology: In the practical part of this work, the chosen method was an anonymous collection of data from medical records. All findings that were collected were registered and compared and the statistics were analysed by...
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Nutrition for children suffering from coeliac disease
Heniková, Marina ; Nevoral, Jiří (advisor) ; Bronský, Jiří (referee)
Coeliac disease is a systemic autoimmune disease caused by gluten occurring in genetically susceptible individuals. Clinical manifestations of coeliac disease have changed over past decades. It became more diverse and begins later. Children with common gastrointestinal symptoms are on decline while children with uncommon extraintestinal symptoms are on the rise. The high sensitivity and specificity of coeliac- specific antibodies in a group of pediatric patients with disease manifestation allowed diagnosis without biopsy. The currently used treatment for coeliac disease is lifelong strict gluten-free diet. The aim of the work was to determine the current state of knowledge of coeliac disease in children, available diagnostical methods, and treatment of coeliac disease. Furthermore, my goal was to inform about the issue of gluten-free diet, the legislation, state support, contributions of health insurers, the range and availability of gluten-free foods, their financial demands and the function of patient organizations. The aim of the practical part of my work was to find out which circumstances triggered the initial coeliac disease diagnosis in children and to inform about the problems associated with maintaining a gluten-free diet in families with children suffering from coeliac disease. The select...
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Selection of gluten-free food from the perspective of diagnosed celiac
Musilová, Iveta ; Frühauf, Pavel (advisor) ; El-Lababidi, Nabil (referee)
This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada regarding health care, government and restaurants offering gluten free dishes. The aim of the research is to map the selection of gluten free foods in people with diagnosed celiac disease, the second target is to explore differences in food selection in the Czech Republic and Canada. The third objective is focused on factors influencing the choice of gluten free foods. The research was conducted through a questionnaire survey. The survey was filled in the Czech Republic by 78 celiacs and in Canada by 56 celiacs. In the Czech Republic the survey was online on page named Celiake and Mladí Celiaci on Facebook. The Canadian survey was online on page The Celiac scene on facebook and filled out by costumers in...
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Life with celiac disease
Doubková, Michaela ; Gigalová, Veronika (advisor) ; Vaňková, Dana (referee)
Autor: Michaela Doubková Institution: Charles University in Prague Faculty of Medicine in Hradec Kralove, Department of Social Medicine Division of Nursing Title: Life with celiac disease Supervisor: Mgr. Veronika Gigalová Number of pages: 108 Number of attachments: 5 Year of defense: 2018 Keywords: celiac disease, gluten-free diet, gluten, economical aspects, being on a gluten-free diet The bachelor thesis deals with the celiac disease and a gluten-free diet. The theoretical part focuses not only on symptoms, diagnostics and therapy but also on the availability of gluten- free foods in the place of residence, it shows its financial demanding character and possibilities of gaining allowance from health insurance companies. This thesis sets itself a goal to show difficulties which are brought to a carrier with the celiac disease and what are the everyday pitfalls in lives of coeliacs. The empirical part focuses on a questionnaire research survey, which was conducted among the patients with celiac disease. The thesis sets itself a goal, based on the discovered results, to evaluate what influence the gluten-free diet has on financial budgets of the repondents, the availability of gluten-free foods and using allowances from health insurance companies. The results of the research were compared to ones...
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