|
|
Hodnocení kvality bezlepkových potravin se zaměřením na pečivo
OSINKOVÁ, Radka
This dissertation addresses the issue of shelf life and low nutritional value of gluten-free bread. Its aim was to determine the effect of certain additives on increase of the nutritional value and on extension of the shelf life of gluten-free bread. The first section of the thesis is devoted to the theoretical part, offering a general overview of properties of gluten, diseases associated with disorders of gluten digestion and the issue of gluten-free bread. It concludes with a description of a method of sensory analysis and possibility of compiling a questionnaire. The second section of the thesis is focused on the practical part which is developed on the basis of performing a baking experiment using enriching additives - hemp flour and mash. The bread samples are subjected to texture analysis by means of a texture analyser. The experimental part includes a questionnaire survey. The achieved results are processed and graphically represented. On the grounds of the acquired results, it is possible to label the chosen additives - hemp flour and mash as enriching ingredients positively affecting the nutritional value and shelf life of gluten-free bread. The results of the questionnaire survey show that the respondents are interested in the quality of the bakery products consumed; this is especially true for coeliac sufferers and people with other disorders of gluten digestion.
|
|
|
Effect of hemp meal preparation on its quality
KUKLINA, Aleksandra
The hemp seeds are indicated as a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. Cold-pressed hemp seed oil is the most common commodity from hemp manufactory nowadays. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold-pressing have been recognized as one of the most valuable sources of proteins. This study was focused on the composition determination of the hemp meals reminded after defatting process by different way of extraction. It studied properties of compounds and effect of defatting by cold-pressing process and secondary extraction by petroleum ether on two fraction size: <315m and 700-1000 m. This study proved the beneficial effect of using non-polar solvent as petroleum ether for defatting of hemp meal and raising the level of functional parameters as solubility, WHC and FAC. Differentiation of hemp meals by fractions showed significant effect on raising for two times crude protein yield in case of using <315m fraction size. Otherwise, in case of using 700-1000 m fraction size, it showed a positive effect on residues and polyphenol content and measured antioxidant activity.
|
|
|
Fractionation of proteins from hemp (\kur{Cannabis sativa} L.) meal according to their solubility
HOFÍREK, Pavel
This diploma thesis deals with fractionation of protein from hemp (Cannabis sativa L.) meal according to their solubility of the hemp varieties - Fedora 17 and Uso 31. The content of nitrogenous substances and protein content in the hemp meal of these studied varieties ranged from 23,6 % (Uso 31) to 31,5 % (Fedora 17) and from 100,1 mg.g-1 (Uso 31) to 130,7 mg.g-1 respectively. The fractionation of hemp protein (Fedora 17, Uso 31) confirmed that the main hemp protein fraction is an albumin fraction, with its relative abundance - 20,5 % of protein. As a next step, the spectra of hemp proteins were determined. The use SDS-PAGE analysis revealed albumin proteins in area of 7,4 53,6 kDa. In the globulin fraction was revealed by SDS-PAGE basic subunits of the major protein edestin in the area 19-21 kDa and acidic subunits in the area 34 kDa.
|
guest ::
