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A strategy of acrylamide elimination in cereal foods
Belková, Renáta ; Ing.Kristína Kukurová, Ph.D. (oponent) ; Ciesarová, Zuzana (vedoucí práce)
Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.
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A strategy of acrylamide elimination in cereal foods
Belková, Renáta ; Ing.Kristína Kukurová, Ph.D. (oponent) ; Ciesarová, Zuzana (vedoucí práce)
Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.
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Ověření pravosti pomerančové šťávy Tesco na základě vybraných chemických parametrů
Belková, Renáta ; Šalplachta, Jan (oponent) ; Hrstka, Miroslav (vedoucí práce)
Tato práce se zabývá ověřením pravosti pomerančové šťávy Tesco na základě vybraných chemických parametrů. V teoretické části je definována pomerančová šťáva podle platné normy, popsána její výroba a legislativní požadavky pro pomerančové šťávy v Evropské unii a v České republice. Dále jsou uvedeny základní způsoby falšování ovocných šťáv i možnosti jejich odhalení a různé analytické metody pro zjišťování pravosti ovocných šťáv. V experimentální části byla testována pravost vzorku pomerančové šťávy Tesco z obchodní sítě pomocí několika normovaných analytických metod. Vzhledem k tomu, že výsledky analýz byly v rozmezí normovaných hodnot, lze vyvodit závěr, že zkoumaný vzorek pomerančové šťávy byl pravý.
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