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Využití netradičních surovin při výrobě těstovin
Mašová, Kamila
The aim of this thesis was to write a study about the use of nontraditional ingredients in the production of pasta, especially legumes. The first part is focused on the characteristics, production, classification and history of pasta. The composition and nutritional value of frequently used legumes in the Czech Republic is described from the available Czech and foreing literature. The egg pasta and egg free pasta with the addition of pea flour in an amount of 10 %, 20 %, 30 % and 40 % were evaluated in the second part. The egg pasta with 20 % of pea flour were the best sensory option after cooking.
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Biodosažitelné formy vybraných nutrientů v luštěninách
Landauf, Lukáš
This thesis deals with the quantitative determination of bioaccessible contents of selected elements (Cu, Fe, Zn) in legumes: chickpeas, pea, lentil, soybean, bean. The UBM in-vitro test was used for the study of bioaccessible forms. This method simulates human digestion using synthetic gastric juices. Atomic absorption spectrometry was used for the determination of the total content of selected elements in legumes and their bioaccessible contents in gastric and gastro-intestinal human tract. The results showed that copper was the most bioaccessible from green lentils and chickpeas. The lowest bioaccessibility of copper was from soybean. The highest bioaccessibility of zinc was from green lentil, soybean, yellow pea and color bean, but the lowest bioaccessibility was from the black lentils. The best bioaccessibility was from all lentils whereas the lowest iron bioaccessibility was from soybean, yellow pea and color bean. The biggest differences between the gastric and gastro-intestinal phases were in green lentils, yellow peas and chickpeas, while the closest contents in phases were in both types of beans.
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Legumes and problems with their higher consumption
KŘÍŽOVÁ, Zuzana
The thesis deals with the class of legumes and the issue of their greater consumption. The theoretical part describes a class of legumes in general including some information about the production, cultivation, harvest and storage. This part also includes a description of the main species of legumes, their production, chemical structure, the content of anti-nutritional substances and the form of some culinary efforts. The thesis also summarises the most well-known legume products and their quality as well as the non-food products. The practical part uses the questionnaire survey to answer the questions of legume consumption, how favourite legumes are, and is looking for the cause of their low consumption. 309 respondents took part in this survey one boy younger than 15 years, 4 girls younger than 15 years, 21 men aged between 16 and 25 years, 159 women aged between 16 and 25, 19 men aged between 26 and 55 years, 82 women aged between 26 and 55 years, 13 men older than 56 years and 10 women older than 56 years. The analysis of the results constitutes graphs and tables. The results show that most of the respondents like legumes and 84% of them eat legumes once a month or even more often. Legumes are eaten mostly at home, as 79% of the respondents claimed. On the other hand, the respondents are not able to cook legumes so that they eliminate the excessive flatulence, as was claimed by 67% of the respondents. Because of this fact not only propagating legumes is important, but also providing some information how to cook it before consumption. Despite home consumption, as was claimed by the 84% of respondents, the respondents were given a question of their opinion on the amount of available legume food in restaurants. The results show that 48% of the respondents find the range of legume inadequate and assume they would eat legumes more often if the range of legumes was wider. 25% of the queried find the range wrong and despite the range extension they would not eat legumes in restaurants. 19% of the queried do not care about the situation at all or they are not provided by enough information. 9% of the respondents find the range of legumes adequate. The thesis also analysed the consumption differences between various age groups and gender and different preference between women and men. The statistic assessment was comparing the issues of my questionnaire survey including the statistic units executed in 2011. This statistic assessment executed the question n. 3, which dealt with the frequency of the legume consumption.
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Luštěniny jako zdroj vybraných makro a mikronutrientů
Bernreiterová, Hana
This diploma thesis deals with the determination of amount of selected mineral elements (Ca, Mg, Fe, Zn and Cu) for eight species of pulses: Cicer arietinum L., Glycine max L., Lens culinaris Medic., Phaseolus vulgaris L., Pisum sativum L., Vigna angularis L., Vigna radiata L. a Vigna unguiculata L. The differences between species in the amount of selected mineral elements and the dependance of the amount on the method and location of growing were determined by atomic absorbtion spectroscopy. The results determined that the best source of selected mineral elements is soybean. On contrary the least useful source is pea. Consummation of common bean and Vigna species is beneficial because of high amount of calcium and magnesium. Except soybean the high amount of ferrum, zinc and copper is in lentil. There was no general difference in amount of selected mineral elements based on location and method of growing.
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Monitoring of fulfillment of consumption basket in the selected kindergartens
ZIMMELOVÁ, Veronika
The main aim of the Bachelor thesis in the theoretical part was to outline the issue of boarding in kindergartens, to explain the term ,,consumption basket`` and subsequently to provide analysis of single parts of the consumption basket in regards to its benefits for the organism of a child. In the practical part, the explanation on the principle of calculation of consumption basket is given in the first place. The main aim of the practical part is then to analyse consumption basket in selected kindergartens and carry out, based on the selected criteria of classification, evaluation of fulfillment of consumption basket in the respective kindergartens.
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