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Hodnocení bezlepkových potravin se zaměřením na bezlepkové těstoviny
DARDOVÁ, Magdaléna
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.
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The technology of cultivation and fertilization of barley (Hordeum) for the manufacture of food supplements' green barley ".
DARDOVÁ, Magdaléna
The aim of this thesis was to study the technology of cultivation and fertilization of barley (Hordeum) for the manufacture of food supplements' green barley ". The main active ingredients in green barley enzymes are superoxide dismutase, catalase, peroxidase, cytochrome oxidase and transhydrogenase. Other ingredients are flavonoids saponarin, glykosylisovitexin and lutonarin. In producing research was determined the best technology for cultivation and fertilization of green barley. Most substances contains barley grown in organic farming. On the contrary, this barley has a higher content of nitrates due to the exclusive use of manure, which are nitrogen-potassium, and in such a system is a factor in low phosphorus. According to the Liebig law nitrogen which is not in balance with the element in the minimum, it is not able to transform plant nitrogen organic substances. From a nutritional point of view seems to be the best ecological cultivation of barley on dry freshwater lakes in the USA. The soil in these areas contain enough nutrients for barley, which is a prerequisite for good quality products. If green barley grown in the Czech Republic, it would be most appropriate cultivation conventional manner. The soils are poor in nutrients, and thus would only manure was insufficient. The increase of the active substances it is appropriate to use any of several kinds of elicitors. The most suitable varieties would malting barley varieties Sebastian, which includes most of the active substances.
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