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Možnosti výroby vybraných nápojů se zvýšeným obsahem vlákniny
Ondrůšková, Gabriela
Diploma thesis is bearing title Options of production of selected beverages with increased fiber content. Firstly the thesis is processing characteristics of dietary fiber, it also describes individual components of fiber, its effects on human health and its potential utilization in the food industry all is included in the literary research section. Secondly the thesis continues with the experimental part which comprises possibilities of production of fermented and non-fermented beverages with higher content of fiber. Single samples of beverages were analyzed and the total and insoluble fiber content was determined followed up with calculating the soluble fiber content. Then determination of nutrients was supplemented by determinating the sugar using HPLC method. Finally, the produced beverages were subjected to sensory analysis. According to sensor analysis the overall best-rated beverages were those made of oat caramel malt and oat flakes contrary to beverages made of chia seeds and linseeds, which were evaluated as the worst. Furthermore oat-based beverages contains the highest amount of total fiber in comparison with oat beer and rice beverage in which the lowest content of fiber was determined. Complete overview of results of individual determination of fiber in beverages, nutritional parameters and sensory analyzes including ilustrations are presented in practical part of the thesis.
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Vliv vlákniny na senzorickou jakost tvarohů a tvarohových výrobků
Hrdličková, Michaela
This thesis shows the use of a fibre and its impact on the sensory quality of quark and quark products. The theoretical part of the thesis describes the production technology characteristics of the various quark sorts and factors affecting the quality and sensory properties, sensory evaluation of quark, evaluation´s conditions and possible flaws of quark and quark products. Furthermore the thesis describes the characteristics of the fibre, its ranging and its content components. The description includes also different sorts of fibre used in food industry and the contribution to human nutrition. The aim of the practical part is to find a suitable type of fibre for quark technology, especially from the sensory point of view, to come up with a proper production flow and the product monitoring. In total, four products, including its sensory rating, has been produced using 10 different fibre samples. The thesis´s outcome is the most suitable fibre, including the fruit and chocolate flavouring ingredients. Part of the results is also the overlook of the amount of whey staying put in a quark with additional fibre or releasing naturally. The durability test is included in the results as well.
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Směsi pro výrobu bezlepkových muffin s přídavkem vlákniny
Bazalová, Kristýna
The aim of the thesis Mixture for the production of gluten-free muffins with added fiber was to suggest a recipe with addition of bamboo fiber (BAF 200), apple fibre (AF 401) and apple fiber (AF 12) in amounts of 3 %, 6 % and 9 % and furher to assess the effect of added fibre on the quality of muffins. Twenty samples were baked. The base for half of them was gluten free mixture Jizerka, the buckwheat and rice flour were used for the rest. By bakery experiment it was found that the smallest baking losses had muffins with Jizerka and the addition of bamboo fiber in the amount of 3 % and 6 %. The Jizerka based recipe had a better effect on the volume of muffins. The most acceptable was sample with 3 % apple fiber AF 12 and Jizerka. Regarding the Muffins with buckwheat and rice flour, sample with the addition of 3 % bamboo fiber was the best. Muffins with the bamboo fiber and Jizerka also had the lowest energy value.
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Využití lnu a lněné vlákniny v pekárenské výrobě
Chalupníková, Romana
The bachelor thesis describes the issue of growing flaxseed from soil preparation before sowing to harvest. Furthermore, it describes its qualitative factors and requirements that affect its quality. The paper describes the chemical composition of the seed, which has a high content of fiber, fats, proteins, etc. from the nutritional point of view and the use of flax seed in food. Flax seeds are used for the production of linseed oil, flax flour, etc., which are valuable for their high nutrient content. In the practical part is created a recipe with the addition of flax fiber from gold and brown flax. After the Rapid-Mix Test, the individual pieces of pastry are sensory and processed data.
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Směsi pro výrobu bezlepkových sušenek s přídavkem vlákniny
Dvořáčková, Lucie
The Diploma thesis deals with influence of dietary fibre on the gluten-free biscuit recipe. A recipe for ten samples was proposed, the basis of which was buchwheat flour and cornflour in a 1 : 1 ratio with the addition of wheat fiber, bamboo fiber, and psyllium at 3 %, 6 %, and 9 %. Subsequently, the effect of fiber on the sensory and physical quality of biscuits was assessed. After the baking experiment, we found that the most attractive was the biscuit without the fiber addition, followed by the biscuit with the addition of 3 % psyllium. Biscuits with the addition of 9 % bamboo fiber were the least tasty. The most fragile was the sample with the addition of 6 % psyllium. During the sensory evaluation, all observed attributes were assessed separately and then each of these parameters compararted to overall evaluation. The most important monitored parameter was the taste, which had the greatest influence on the overall impression of the product.
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Hodnocení obsahu organických živin a epifytní mikroflóry u vybraných druhů trav
Sankot, Jiří
The work deals with the evaluation of nutrients and epiphytic microflora content in selected grass species Lolium perenne L., Phleum pratensis L., Festuca arundinaceae Schreb. and Lolium multiflorum Lam. X Festuca arundinacea Schreb. 2017 and 2018 at Vatín. The task was to determine the effect of fertilization doses by digestate, harvest year and species on organic nutrient content and epiphytic microflora. The content of nitrogenous substances, fats, fiber, ADF and NDF was evaluated from organic nutrients. The statistically significant (P <0.05) was the year for the effect on the crude protein content. Statistical significance (P <0.05) for fat content was demonstrated only in the species. For the proportion of fiber, ADF and NDF in fodder, the year of harvest, the type of fodder and the fertilizer variant had a statistically significant effect (P <0.05). The second evaluated area in forage was the epiphytic microflora. Only a fertilizer variant was statistically significant in CPM (P <0.05). The year of harvest and the fertilization variant were statistically significant (P <0.05) for BMK. The incidence of Enterobacteriaceae Enterobacteriaceae, the total number of micromycetes and yeasts was not statistically significant from any point of view. In fungi, fertilization was a statistically significant (P <0.05) variant. The effect of digestate fertilization on the amount of nutrients and microorganisms has not been evident.
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Hodnocení obsahu organických živin a mykotoxinů v píci kostřavy rákosovité a jílku vytrvalého
Částková, Monika
This diploma thesis deals with the evaluation of the content of mycotoxins and organic nutrients in Festuca arundinacea, Lolium perenne and Festulolium in the years 2015 to 2018. The aim of the diploma thesis was to evaluated if species, year or fertilization can affect content of mycotoxins and organic nutrients in forage. The detected mycotoxins were DON and ZEN evaluated by ELISA. The deoxynivalenol content was significantly influenced by the year (P˂0.05). The lowest mycotoxin DON was detected in 2016, when it was not detected in some samples at all, and in 2017 in all samples. The results for ZEN were similar to those for DON, with similar values for the same species, only for ZEN at lower concentrations than for DON. The difference was in ZEN amounts because ZEN was detected in all samples and evidence of species, year or fertilization effect haven´t been confirmed. Amounts dry matter, nitrogen, fiber, NDF and ADF were determined. The fiber content was significantly influenced by the year (P˂0.05) and species (P˂0.05). The influence of the year (P˂0.05) and species (P˂0.05) was also significant for NDF and ADF. The species (P˂0.05) and species-fertilization interactions (P˂0.05) had significant effect on the content of nitrogen compounds. The results of this work showed that the effects of mycotoxins as well as organic nutrients can be affect by several influences, namely the year mainly for the temperature changes and the annual precipitation, but also the type of forage. Mycotoxins have been detected in most samples, but in low concentrations that they fullfil all permitted limits.
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Technologické možnosti výroby piva pro speciální dietu
Brož, Jaroslav
This Bachelor thesis deals with the topic of Technological possibilities of beer brewing for special diet. It includes beer production and illnesses which obviate drinking this beverage in virtue of presence of undesirable substances. The first part of this thesis is aimed to description of ingredients which are used for brewing in the Czech Republic and also technological processes of beer production. Furthermore it describes celiac disease and thus gluten intolerance, because gluten is naturally occurred in beer. The second illness mentioned is diabetes mellitus causing a disability to break down the carbohydrates from the blood. The discussion of both diseases contains limitations of beer consumption and consequently various technological ways of production modifications which make the beer safe to drink for these patients. Last but not least the work deals with special nutrition focused on increased intake of specific group of substances, where beer can be used for its positive effects on human organism or as a carrier of added particular substances.
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Funkční potraviny z pohledu biologicky aktivních látek
Holasová, Denisa
The bachelor thesis describes functional foods and biologically active compounds with positive effects on human health. The introduction of the thesis is focused on definition, characteristics and classification of functional foods. The main part of the text is dedicated to biologically active substances that vary in the chemical structure, origin and physiological functions in our body. The final part of the bachelor thesis demonstrates protective effect of functional foods against lifestyle diseases such as cancer, cardiovascular disease, diabetes mellitus and gastrointestinal diseases. The long-time consumption of functional foods brings a lot of health benefits to the human organism.
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Kritické zhodnocení pojmu "superpotravina"
Peňáková, Jana
The bachelor thesis deals with the term "superfood" and aims at its critical evaluation. It defines this term and clarifies treatment by legislation. It specifies the physiological effects of selected superfoods, such as dietary fiber, healthy fats, vitamins, minerals, antioxidants and proteins. The work focuses on selected types of domestic superfoods, their composition and beneficial effects on health.
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