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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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