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Nutritional and sensory analysis of plant-based alternatives to dairy products
Gregorová, Ema ; Doležal, Marek (advisor) ; Ilko, Vojtěch (referee)
While interest in plant-based alternatives to animal foods has been growing significantly in recent years, the question is to what extent these plant-based foods are able to replace animal products - both in terms of nutrition and organoleptic properties. The aim of this study was to nutritionally and sensorially evaluate 18 samples of plant-based alternatives compared to 14 samples of dairy products of the same type. The samples of the plant-based alternatives were subjected to chemical analysis, where their composition in terms of water, protein, calcium, fat and individual fatty acid content was examined by analytical methods. The water content of the plant-based alternatives to dairy products was determined to be in the range 39-89 %, which corresponds directly to the physical nature of the samples. The protein content determined for the plant-based dessert and plant-based yoghurt ranges from 0,7-4,3 g/100 g. For plant-based cheese alternatives, calcium values were determined between 9 and 330 mg/100 g. The fat determined in all vegetable samples ranges from 1-27 g/100 g. The fatty acid profile of the samples was highly variable, with saturated fatty acids predominating in the presence of coconut fat, and unsaturated fatty acids predominating in products based on sunflower or rapeseed oil. None...
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Nutritional and sensory value of meat alternatives
Gregorová, Ema ; Doležal, Marek (advisor) ; Weidenthalerová, Edita (referee)
Meat alternatives are playing an increasingly important role not only in the diet of vegetarians and vegans, their nutritional value and sensory properties are often a matter of discussion. The aim of this thesis was to evaluate nutritional and sensory value of meat analogues nutritionally and the conclusion of the paper is dedicated to the comparison of nutritional values with those of beef. A total of 17 samples were analyzed, most of the analysis is devoted to 16 meat alternatives, the sensory analysis included a sample of animal meat for comparison of organoleptic properties. Several methods were used to determine the nutritional values in the samples: gravimetry (determination of dry matter content), Soxhlet extraction (determination of fat content), Kjeldahl method (determination of protein content), GC/FID (determination of fatty acid composition), sensory analysis. The determination of dry matter, protein and fat provided quantitative data which were used to calculate the carbohydrate content. The fat content of the meat alternatives evaluated ranged from 0,2-22,5 g/100 g, the protein content ranged from 6,7-57,4 g/100 g and the carbohydrate content from 1,15-37,8 g/100 g. The ratio of nutrients in the alternatives was more diverse than in the animal meat. The analysis of fatty acid...
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