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Senzorické hodnocení vybraných obilných nápojů
URBAN, Martin
The aim of this diploma thesis was a sensory and nutritional evaluation of vegetable drinks. The analysis focused on rice and oat drink. Part of the population has health problems with milk consumption. Some substitutes can be beverages from legumes, cereals, nuts, etc. Oat and rice drinks does not contain cholesterol, are a source of minerals and vitamins. Rice and oat drink does not contain lactose or milk proteins. The downside is the insufficient amount of protein and the fact that, unlike milk protein, the protein of cereals is poor, deficient. Rice drink does not contain gluten. The sensory analysis aimed to compare individual drinks and determine their differences between samples, to determine the intensity of certain properties and to rank the samples from best to worst. The sensory analysis confirmed the differences between manufacturers. In the case of rice beverages, the evaluators concluded that they perceived the difference between the product of Alpro and Alnatura, with the Alnatura drink being considered the most acceptable. The amount of fat in rice beverages was low (1-1.1 g fat per 100 ml). Drinks also contain little protein (0.1-0.3 g / 100 ml). Oat beverages differed in particular with Alnatura and Delhaize - Bio. The evaluators preferred Delhaize Drink Company - Bio the most. The nutritional composition of the fat-like products is similar to rice beverages (1-1.5 g fat per 100 ml). The amount of protein was slightly higher (0.6-1 g protein per 100 ml). From a nutritional point of view, there is a noticeable difference between cow's milk and oat and rice beverages. The rice and oat drinks that were preferred contained the most sugar and the brewing flavor was the least noticeable.
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Milk and plant based milk from a nutritionist's point of view
Šalovská, Martina ; Mottlová, Alena (advisor) ; Dostálová, Jana (referee)
This diploma thesis focuses on differences between animal milk and its plant-based alternatives. This work is divided into a practical and theoretical part. The theoretical part describes composition of the plant-based milk, its consumption and its quality compared with the animal milks. One section from the theoretical part deals with the most frequent myths about animal milk. The practical part is devoted to a research. The main aim of this research was to find out (by using a questionnaire), whether and how often students consume animal milk and its plant-based alternatives, which of these they prefer, what the reason for the consumption is and what the sources of the information on animal milk and its plant-based alternatives are. Other aims of this research are to evaluate the knowledge of the questioned students about this issue and to find out how the students perceive this problem and to prove or disprove the stated hypotheses. The purpose of this diploma thesis is to help clients to orient themselves in the information on animal milk and its plant-based alternatives and to clarify some of the myths which still occur in the population. Key words: milk plant milk the effect of milk on health milk composition
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