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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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Cheese analogue with the addition of fish oil
Damborská, Alexandra ; Juglová, Zuzana (referee) ; Vítová, Eva (advisor)
This barchelor thesis deals with the change in nutritional values of fresh cheese after the addition of fish oil. The subject of research is fatty acids, volatile substances and sensory properties. Fish oil was chosen mainly due to the content of healthy essential omega-3 unsaturated fatty acids eicosapentanoic (EPA) and docosahexanoic (DHA). Samples of fresh cheese (standard) and cheese analogues with various additions of fish oil were prepared on the premises of FCH VUT in Brno. Fat was extracted from the samples with a mixture of petrolether and diethylether solvents. The fatty acids in the fat were converted to methylesters by acid esterification in the presence of borontrifluoride as a catalyst. The methylesters were dissolved in isooctane and determined quantitatively by GC-FID. As the fish oil was added, the fatty acid content of the analogues increased as expected. Identification of volatile (aromatic) substances was performer using the HS-SPME-GC-MS method. A total of 30 volatile (aromatic) compounds were found in cheese/analogues and in fish oil. Cheese analogues with fish oil additions had a common volatile base with the standard and also contained compounds common to fish oil. As a percentage of each group, the cheese analogues resembled the control sample rather than the fish oil. A sensory analysis of a control sample with two analogues with different fish oil additions were performed. The evaluation was recorded in a sensory form with graphic scales and the texture (hardness, disintegration), taste (acidity, bitterness, fishy taste, pleasantness) and smell (intensity, pleasantness) were assessed. At the end, a seriál test was included, which clearly showed that the fish oil in both analogues significantly bothered consumers. The results show that the addition of fish oil increased the content of unsaturated fatty acids including very helthy omega-3 fatty acids (EPA and DHA) in the spectrum of unsaturated fatty acids. However, the results of the sensory analysis show that the increase in nutritional value took place at the expense of the sensory quality of the product. The addition on fish oil did not suit the vast majority.
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Cheese analogue with the addition of fish oil
Damborská, Alexandra ; Juglová, Zuzana (referee) ; Vítová, Eva (advisor)
This barchelor thesis deals with the change in nutritional values of fresh cheese after the addition of fish oil. The subject of research is fatty acids, volatile substances and sensory properties. Fish oil was chosen mainly due to the content of healthy essential omega-3 unsaturated fatty acids eicosapentanoic (EPA) and docosahexanoic (DHA). Samples of fresh cheese (standard) and cheese analogues with various additions of fish oil were prepared on the premises of FCH VUT in Brno. Fat was extracted from the samples with a mixture of petrolether and diethylether solvents. The fatty acids in the fat were converted to methylesters by acid esterification in the presence of borontrifluoride as a catalyst. The methylesters were dissolved in isooctane and determined quantitatively by GC-FID. As the fish oil was added, the fatty acid content of the analogues increased as expected. Identification of volatile (aromatic) substances was performer using the HS-SPME-GC-MS method. A total of 30 volatile (aromatic) compounds were found in cheese/analogues and in fish oil. Cheese analogues with fish oil additions had a common volatile base with the standard and also contained compounds common to fish oil. As a percentage of each group, the cheese analogues resembled the control sample rather than the fish oil. A sensory analysis of a control sample with two analogues with different fish oil additions were performed. The evaluation was recorded in a sensory form with graphic scales and the texture (hardness, disintegration), taste (acidity, bitterness, fishy taste, pleasantness) and smell (intensity, pleasantness) were assessed. At the end, a seriál test was included, which clearly showed that the fish oil in both analogues significantly bothered consumers. The results show that the addition of fish oil increased the content of unsaturated fatty acids including very helthy omega-3 fatty acids (EPA and DHA) in the spectrum of unsaturated fatty acids. However, the results of the sensory analysis show that the increase in nutritional value took place at the expense of the sensory quality of the product. The addition on fish oil did not suit the vast majority.
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