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Development of cereal products for specifc nutrition with addition of fruits and vegetables
Růžičková, Magdalena ; Kubalová, Michaela (referee) ; Bendová, Agáta (advisor)
This bachelor thesis focuses on developing gluten-free cereal products for special nutrition. The main focus is on increasing the concentration of phenolic compounds and antioxidants in cereals by adding fruit and vegetable components. The theoretical part includes findings from professional literature on cereals, gluten-free cereals and their chemical composition. A chapter devoted to celiac disease and gluten-free diet was also included. Furthermore, the theoretical part focuses on possible methods of enrichment and also on selected fruits and vegetables used in the experimental part. In the experimental part, five samples of gluten-free cereals were analysed, namely black, red, brown and white rice and corn. The concentration of flavonoids, polyphenols, antioxidants, carbohydrates, proteins, -carotenes, anthocyanins, gluten, -glucans, fatty acids and lipophilic vitamins was determined in the cereal samples. Selected samples were also tested for antimicrobial activity. The black rice sample showed the best results in the majority of the measurements. Selected samples of eight types of fruit (cranberry, raspberry, strawberry, blueberry, blackcurrant, mango, banana, kiwi) and four types of vegetables (broccoli, carrot, green pea, beetroot) were also analysed. The concentration of flavonoids, polyphenols, antioxidants, carotenes, anthocyanins, ascorbic acid and lipophilic vitamins was determined in these samples. Antimicrobial tests were performed on selected fruit and vegetable samples Among the fruit samples, the best results in the majority of measurements were in blueberry and blackcurrant samples. Among the vegetable samples, the best results were obtained from the beetroot sample. From the best cereal, fruit and vegetable samples were created porridges as a final product. In these samples, the concentration of polyphenols and antioxidants was determined. The highest concentration of both compounds was found in the porridge with black rice and blueberry.
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Vegetable processing and production of ketchup
Popelová, Nikola ; Valicová, Markéta (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of this bachelor thesis is describe vegetable processing and production of ketchup. The experimental part is divided into two parts. In the first part ketchup was subjected to the chemical analysis. Batches of ketchups were taken. Refraction, salt content, acid content, pH, colour and consistency were measured in those batches. In the second part the microbiological analysis was performed in products which were bought in a shop. The microbiological analysis included determination of the microbiological sanitariness of the final product, effect of ambient temperature on storage ketchup, contamination of the final product by microorganisms and effect of the final product on the growth of selected microorganisms. Results obtained by laboratory analysis suited required values and confirmed the quality of raw material and good manufacturing and laboratory practices.
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Sample preparation for DNA analysis from foods of plant origin
Silná, Renata ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The isolation of high quality DNA is nessecary for many molecular biology applications. However, plant DNA contains high amonts of polysaccharides, polyphenols and various secondary metabolites, which decrease yield and quality of isolated DNA. The aim of this study was preparation of samples and different food matrices for DNA isolation DNA by magnetic particles. It was about 5 species of vegetable and 10 species of processed plant food. Homogenization of samples was performed in CTAB buffer. Isolation of plant DNA was performed by magnetic particles covered with carboxyl groups. All DNAs were isolated in conventional PCR qualities using primers for 700 bp amplicons, in the case of heat processed products for 220 bp ampilicons and for real time PCR. The efficiancy of separation of magnetic particles with DNA by magnetic separator and magnetic needle was compared. It was find out that DNA of higher purity was isolated using magnetic needle. The micromethod of isolation of plant DNA from homogenates with CTAB with magnetic particles is suitable for different processed food.
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Návrh automatizovaného hydroponického systému
Dvořáková, Kateřina
The thesis deals with hydroponic systems and their automation. The aim is to design and test an automated hydroponic system for growing vegetables in laboratory conditions. The thesis is divided into theoretical and practical parts. In the theoretical part, all available methods of hydroponic systems are analyzed, in the practical part the procedure of designing and implementing a specific automated hydroponic system is described. The control was solved using a single-board and prototyping microcontroller Arduino. The construction was realized using material commonly available in retail chains. The advantages and disadvantages of the hydroponic system constructed in this way were determined, and above all, whether such an automated system can be implemented and properly used.
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Fruit and vegetable intake and self-rated health in the Czech republic: the HAPIEE study
Hrežová, Eliška ; Pikhart, Hynek (advisor) ; Lustigová, Michala (referee)
This thesis deals with self-rated health and consumption of fruits and vegetables in the Czech part of the HAPIEE study. The recommended amount of 400 g of fruit and vegetable consumption was met at 49,2% of men and 70,1% of women participating in the study. In the case of a higher 600 g recommendation it was 23,3% men and 42,6% women. The relationship between self-rated health and fruit and vegetable consumption was analyzed using the logistic regression method. Health was better assessed by those who consumed fruits and vegetables in the interval of 258-549g (2nd and 3rd quintiles of fruit and vegetable consumption). Those who consumed less or more fruits and vegetables rated their health worse. There were no differences in the relationship between self-rated health and consumption of fruits and vegetables among the sexes, although men had a higher chance of rating their health as bad than women. Key words: self rated health, fruit and vegetable intake, fruit, vegetable, regression
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Determination of lead and cadmium in fruits and vegetables extracts by atomic absorption spectrometry
Záškodová, Terezie ; Hraníček, Jakub (advisor) ; Červený, Václav (referee)
The content of this thesis was to analyse fruit and vegetable extracts. In the samples, the concentration of lead and cadmium was determine by atomic absorption spectrometry. First, it was necessary to conduct an optimalization study to find the optimal conditions of the method and select the appropriate method of atomization of the sample. It was chosen between flame and electrothermal atomization. For optimization, the following parameters were studied for atomization in flame: beam height above the burner, fuel flow rate, horizontal burner position, spectral interval width and lamp supply current. An optimization study for electrothermal atomization included the effect of atomization a pyrolysis temperature on signal size. Standard lead and cadmium solutions were used to determine the detection limits of the instruments used. The limit of detection in flame atomization was for lead respectively cadmium 0,002 mg/l, resp. 0,003 mg/l. In electrothermal atomization the detection limit was for lead, resp. cadmium 0,026 μg/l, resp. 0,029 μg/l. The experimentally determined values were statistically processed and the lead and cadmium contents were compared with the lead and cadmium limit values that may be contained in a sample of fruit and vegetables according to Commission Regulation (EC) No...
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Fruit and vegetable intake and self-rated health in the Czech republic: the HAPIEE study
Hrežová, Eliška ; Pikhart, Hynek (advisor) ; Lustigová, Michala (referee)
This thesis deals with self-rated health and consumption of fruits and vegetables in the Czech part of the HAPIEE study. The recommended amount of 400 g of fruit and vegetable consumption was met at 49,2% of men and 70,1% of women participating in the study. In the case of a higher 600 g recommendation it was 23,3% men and 42,6% women. The relationship between self-rated health and fruit and vegetable consumption was analyzed using the logistic regression method. Health was better assessed by those who consumed fruits and vegetables in the interval of 258-549g (2nd and 3rd quintiles of fruit and vegetable consumption). Those who consumed less or more fruits and vegetables rated their health worse. There were no differences in the relationship between self-rated health and consumption of fruits and vegetables among the sexes, although men had a higher chance of rating their health as bad than women. Key words: self rated health, fruit and vegetable intake, fruit, vegetable, regression
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Sample preparation for DNA analysis from foods of plant origin
Silná, Renata ; Rittich, Bohuslav (referee) ; Kovařík, Aleš (advisor)
The isolation of high quality DNA is nessecary for many molecular biology applications. However, plant DNA contains high amonts of polysaccharides, polyphenols and various secondary metabolites, which decrease yield and quality of isolated DNA. The aim of this study was preparation of samples and different food matrices for DNA isolation DNA by magnetic particles. It was about 5 species of vegetable and 10 species of processed plant food. Homogenization of samples was performed in CTAB buffer. Isolation of plant DNA was performed by magnetic particles covered with carboxyl groups. All DNAs were isolated in conventional PCR qualities using primers for 700 bp amplicons, in the case of heat processed products for 220 bp ampilicons and for real time PCR. The efficiancy of separation of magnetic particles with DNA by magnetic separator and magnetic needle was compared. It was find out that DNA of higher purity was isolated using magnetic needle. The micromethod of isolation of plant DNA from homogenates with CTAB with magnetic particles is suitable for different processed food.
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Dining Out - The Anthropological Insight onto the Czech Gastronomy
Pešková, Zuzana ; Kandert, Josef (advisor) ; Kotík, Michal (referee)
The case study of one of the Prague restaurants was focused on verification and description of existence of two phenomena allied to food. Both of those phenomena are in link with gender and among both of them strong parallels are identifiable. First of those two phenomena is the difference of the food preference and consumption between both men and women who are either dining in such restaurant, or in general. The second one is again the difference between men and women, but this time in terms of average number of both sexes present among the employees of the restaurant. Both phenomena were able to verify and partially were described the causes and reasons, what are those rising for and under what circumstances are maintained. Nevertheless, there is a need to mention the fact that both phenomena are subjected to change as well as the whole society, therefore is necessary to food as a social phenomenon itself pay constant attention. The reason is basic and clear - food is very important part of our everyday life.
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Vegetable processing and production of ketchup
Popelová, Nikola ; Valicová, Markéta (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of this bachelor thesis is describe vegetable processing and production of ketchup. The experimental part is divided into two parts. In the first part ketchup was subjected to the chemical analysis. Batches of ketchups were taken. Refraction, salt content, acid content, pH, colour and consistency were measured in those batches. In the second part the microbiological analysis was performed in products which were bought in a shop. The microbiological analysis included determination of the microbiological sanitariness of the final product, effect of ambient temperature on storage ketchup, contamination of the final product by microorganisms and effect of the final product on the growth of selected microorganisms. Results obtained by laboratory analysis suited required values and confirmed the quality of raw material and good manufacturing and laboratory practices.
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