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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 plant-based beverages as alternatives to milk
Němcová, Tereza ; Doležal, Marek (advisor) ; Ilko, Vojtěch (referee)
The presented bachelor thesis deals with the issue of increasingly popular plant-based alternatives to cow's milk. The practical part focuses on the nutritional and sensory evaluation of beverages derived from oat grain. The theoretical part describes the different plant raw materials from which they are produced. It compares them from a nutritional point of view, describes the possible occurrence of anti-nutritional substances and their effects on the human organism. Subsequently, the thesis compares plant drinks with the parameters of cow's milk. In the practical part, 10 samples of oat drinks were analysed using the following methods: gravimetry for the determination of dry matter content, liquid-liquid extraction (LLE) for the determination of fat and Kjeldahl method for the determination of crude protein content. In order to obtain the necessary data, the ash content after the samples were ashed in a muffle furnace was determined gravimetrically and the carbohydrates were determined by calculation. The fatty acid content was determined by gas chromatography with flame ionization detector (GC/FID). Finally, a sensory profile evaluation method was performed. The results were then compared and discussed with previously published data. The analysed oat drinks contained approximately the same...
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