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Kvalita jemného pečiva ovlivněná vlákninou
Stávková, Kristýna
The main aim of the diploma thesis "Quality of fine pastry influenced by fiber" was to design a recipe containing 2%, 4% and 6% of bamboo pulp, wheat fiber and apple fiber. Further, the aim was to assess the effect of fiber addition on the quality of fine pastry. In the practical part, bakery experiment, sensory analysis, universal tension / pressure test, nutritional value and color of surface and surface were determined by spectrophotometric measurement. The results were processed in Statistica 12 and MS Excel. Ten samples were baked. Maximum weight after baking was sample no. 4, with the addition of 6% bamboo fiber BAF 200. The lowest values of density of the samples reached with addition of 3% bamboo fiber was most favorable overall sample containing 4% bamboo fiber BAF 200. The highest strength was measured for the sample 5, to which 2% bamboo fiber BAF 400 was added. The lowest energy value had sample 4, ie with the addition of 6% bamboo fiber BAF 200.
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Využití naťových zelenin jako součást výživy moderního člověka
Vyhnánek, Miroslav
The main goal of the bachelor thesis is to give a literature overview on leaf vegeta-bles with the focus on the nutritive value and the place it stands in a human’s diet. I described 10 kinds of vegetables. I have given information about the origin, a botanical description, nutrition needs, methods of cultivation, disease risks and pests, harvesting methods, content of substances and potential use. The thesis involves a field experiment with the goal to verify the growth qualities and the content of substances. My focus was on the content of vitamin C, dry matter, expected yield, date of emerging and harvest, health condition of the plants during growth and the amount of time the vegetables can be stored for. These findings have been evaluated in graphs and tables.
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Uplatnenie symbiotických húb glomus pri produkcii modelových zástupcov zeleniny
Nedorost, Ľudovít
This dissertation deals with the use of mycorrhizal symbiosis in the cultivation of vegetables and aims to increase the yield and quality. The literature review defines different types of the mycorrhizal symbiosis. Furthermore, the thesis describes the arbuscular mycorrhizal symbiosis (AM), its biology, and influence of mineral nutrition and impact of biotic and abiotic stresses. This description is complemented by the prospects of the AM symbiosis in agriculture. The experimental part is devoted to the evaluation of plants inoculated with arbuscular fungi. The experiment was conducted as a pot experiment in containers (2009 - 2011) with appropriate substrate and irrigation dose. In parallel, there were a few other experiments with vegetable seedlings. The evalueted parameters included: yield parameters and also nutritional parameters such as vitamin C, total antioxidant capacity and dry matter content. Very significant indicator was the assessment of mycorrhizal root colonization by the fungus. There were used different types of arbuscular fungi, as well as the combination of AM fungi with saprophytic fungi. The results were statistically processed. Based on the results, we can conclude that mycorrhiza resulted in an increase in yield of tomatoes and leeks grown in containers. There was no statistically significant effect of any mycorrhizal treatment on the dry mater content. Positive effect of inoculation was shown at vitamin C content and total antioxidant capacity. Tomato and lettuce seedlings were also positively influenced by AM fungi. Overall, the experiment can be considered as successful, because the positive effect of mycorrhizal symbiosis was proved.
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Jakost, pozitiva a negativa konzumace sladkovodních a mořských ryb
Lukášová, Jitka
This bachelor's thesis contains a brief overview of the most important freshwater and marine fish. It deals with characteristics of meat quality and focuses on the chemical composition and nutritional aspects of fish meat. Regarding chemical composition and nutritional aspects, it gives a more detailed description of minerals, vitamins, fat and proteins. Further, the work describes some potential chemical and biological hazards. It contains a brief overview of the most well-known parasites, bacteria and viruses. Regarding chemical hazards, it deals with some substances naturally occurring in the environment, substances contaminating the environment and some persistent organic pollutants.
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The market for cheeses and perspectives further development
HŘEBEČKOVÁ, Věra
This thesis focuses on the literature review process that assesses the nutritional importance of cheese consumption trends in recent years, as well as offer cheese market network, including the introduction of innovative and consumer trends of the industry. This thesis was completed during the processing of intermediate destination, and develop a simple questionnaire focused on the issue of purchase and consumption of cheeses with selected participants. The results of an exploratory survey are provided at the end of the thesis and inform on the essential features shopping and consumer behavior on the market in cheese.
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Comparison of the nutritional value and digestibility of classical oat and black oat
Gergelová, Anna ; Plachý, Vladimír (advisor) ; Dušan, Dušan (referee)
A review of literature thesis includes articles and publications dedicated to the topic of the digestive tract, the issue of measuring the digestibility of horse nutriens, characteristics and nutritional values of the yellow oat (Avena sativa), black oat (Avena strigosa) and hay.
The practical part is devoted to comparing the nutritional values and digestibility of yellow and black oats in the ration using yellow or black with oat hay
The experiment was conducted on six horses borrowed from the Academic riding club in Prague - Suchdol in February 2016. The preparatory period was 5 days, and sampling of faeces took place fifth morning after the morning feeding. Three pairs were created out of the six horses. The first pair formed gelding breed, Czech warmblood, who were housed in the inner box stable. The second pair formed a Haflinger gelding breed housed in an outdoor box. The third pair formed a Hucul gelding breed and welsh cob, housed in an outdoor box. One of the horses from an experimental pair was fed oat hulls and other horse was fed black varieties oats Raven. Rations was the same for both of the horses and both experimental animals also received the same amount of roughage.
Digestibility coefficient was found at the base of the marker method using indicator lignin. The chemical analysis of determination of dry matter and ash, crude fiber (CF), neutral - detergent fiber (NDF), acid - detergent fiber ADF and acid - detergent lignin (ADL), crude fat and calculated using nitrogen-free substances process colors (BNLV) and organic matter (OH) were performed.
Among the experimental pairs there was no statistically significant difference. Therefore, the hypothesis about differences in nutritional and dietetic value of oat and black oat was rejected.
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Hereditary and non-hereditary factors affecting the quality of rapeseed oil
Zemanová, Kateřina ; Sedláková, Vladimíra (advisor) ; Bečka, David (referee)
This literature review study quality of rapeseed oil in details, depending on heritable and non-heritable factors. Consumption of rapeseed oil is growing every year and in addition to use in human nutrition is also used in animal feed industry or as fuel for motor vehicles. The rapeseed oil has especially a large representation of oleic acid. Furthermore, it is linoleic acid and linolenic acid and undesirable erucic acid, whose quantity is considerably reduced. It is important to mention glucosinolate content, as antinutritional substances, which is reduced together with erucid acid which is known as "00" rapeseed oil. All these components are described in details in this review. The content of fatty acids in rapeseed oil may be influenced both genetic factors and environmental factors. Selection plays a significant role in breeding. Suitably selecting the correct genotypes along with environmental influences can reach the desired target. An important role is played by the synthesis of fatty acids, where in using a desaturation enzymes of fad series, there is desaturation of stearic acid to oleic acid, linoleic acid and linolenic acid. With QTL method, it can be detected genetic background of quantitative traits. Major genes responsible for the quality of rapeseed oil are located on the chromosome A, namely A1, A3, A5 and A8, which are mentioned in the work.
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The importance of nuts in the diet
Suchá, Martina ; Hejtmánková, Alena (advisor) ; Táborský, Jan (referee)
Dry shell fruits - the nuts; are among in fruits. The most important representatives of this group are walnuts and hazelnuts, almonds, pecans, Brazil nuts, pistachios, pine nuts and cashews.
In nuts are the most fats, the average proportion of fat constitutes is about 55%. Important is also the proportion of high quality proteins (20%) and carbohydrates that are present particularly in the form of dietary fiber (12%). Also important is the presence of vitamin E, which is an important antioxidant for the body and prevents spoilage of fats. Dry shell fruits are rich in vitamin B and folic acid. With regular consumption of even small amounts of nuts is ensured adequate intake of minerals, which are located in nuts in a very significant amount. Nuts are particularly important source of magnesium, potassium, calcium, iron, zinc, copper and selenium.
Due to the high proportion of fat are nuts spoils quickly. Specific spoilage of the nuts is caused omnipresence of atmospheric oxygen it is very difficult to stop this process.
The lower storage temperature retards spoilage of nuts as well as vacuum packaging, packaging in a protective atmosphere, which prevent the access of oxygen or packaged in packaging that transmit less light.
To maintain the quality of the nuts is very important the proper drying and storage. At high water content below a shell is develops toxigenic mildew, which producing the mycotoxins. Mycotoxins are among the important natural toxins in food. The most dangerous mildew is Aspergillus flavus during their growth produces a toxin called aflatoxin. Dry shell fruits should be stored in a dry and cool place. After shelling the fruits out of the shells must be followed by rapid consumption.
Often are the nuts regarded as unhealthy for its high fat content. Recent epidemiological and clinical studies have shown that regular consumption of nuts reduces the risk of ischemic heart diseases, cardiovascular diseases, myocardial infarction, atherosclerosis and other chronic disorders.
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Vliv podmínek na nutriční hodnotu lososovitých ryb z intenzivních systémů chovu
Vlasák, Jiří
Presented diploma thesis deals with the issue of nutritional characteristics of the fish meat. Practical part is focused on the composition of rainbow trout meat originated from different rearing conditions. Samples for experimental evaluation were taken on June 14th-- 16th, 2014 from five fish-rearing facilities equipped with different rearing system. Ten rainbow trouts in marketable weight were taken from each facility to particular analysis. The fish were measured for length and weight characteristics from which the indices and indicators for condition and exterior evaluation were subsequently calculated. Also the yield and viscerosomatic index of fish were assessed. Biochemical composition of tissues, spectrum of fatty acids and sensory evaluation were assessed for the evaluation of nutritive value. The origin of fish was tested by genetic analysis. The best condition of rainbow trout was found out in flow-through system with short-time recirculation. The highest yield (almost 90%) was reached in fish with initial rearing in fish storage and consequent rearing in fishpond. Biochemical composition of muscle was significantly different mainly in the content of dry matter and fat. There was proved a mutual dependence between the content of dry matter and content of fat. The best results in sensory evaluation were reached in fish from flow-through system, the worst were reached in fish from recirculation facility. Genetic analysis recognised 4 homozygous haplotype and 1 heterozygous haplotype.
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Využití netradičních asijských zeleninových druhů
Nollová, Kateřina
The aim of this work was to select and describe the less known species of Asian vegetables. 21 kinds was characterized. There was stated the origin, description, method of cultivation, utilization as well as their nutritional value to them. It was made a survey which evaluates the availability of the unusual Asian vegetables in different markets. From the described vegetables were selected vegetables suitable for growing in our climate conditions. They were selected according to the content of vitamins and minerals. As a perspective seems to be bazel, borage, chinese broccoli, komatsuna and perilla.
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