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Využití merlíku chilského - quinoa (Chenopodium quinoa Willd.) v potravinářství
Křivánková, Kateřina
Bachelor thesis "The use of chilean merlot - quinoa (Chenopodium quinoa Wild) in food industry" deals about its history, cultivating, variety and contained substances. Next, there are described diverse ways of using quinoa in food industry and its positive effects at health. Thanks to the high nutritious value, quinoa is called superfood, which NASA investigate as a suitable food for astronauts. Bitter saponins also contained in seeds make problems, they are needed to be removed before using. Quinoa comes from the South America, but it is possible to grow it in the Czech Republic, too. The most suitable is the Danish variety TITICACA. In a practical part of this thesis, the research of market in shops of „health nutrition“ is evaluated. It has been accomplished by means of questionnaires, which were filled by owners of inquired salesrooms. There are offered red, white and black seeds in a market. The white seeds are the most salable. It is possible also to buy flakes, flour and next products containing quinoa.
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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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