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Enzyme hydrolyses of wheat gluten for the gluten free application
Svobodová, Dominika ; Vránová, Dana (referee) ; Ing.Silvia Mošovská,Ph.D. (advisor)
Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives gluten-free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.
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How social networks affect celiacs'diets
Pretlová, Anna ; Háša, Marek (advisor) ; Hájková, Karolína (referee)
This paper examines the influence of social networks on the diet of celiacs. The aim was to investigate how social networks, specifically Facebook, Instagram, YouTube, Twitter and Pinterest, can influence the preparation, purchase and consumption of gluten-free products. The chosen research method was quantitative analysis. Results were obtained from Czech and a few Slovak celiacs and people with gluten allergy with help of a questionnaire survey followed by descriptive analysis. The questionnaire itself was disseminated on the social networks Instagram, Facebook and WhatsApp. The final sample included 264 from the original 279 respondents. The results show that the use of social networking sites is popular among patients with celiac disease and gluten-free diets and that users benefit from it. It was also revealed that the most useful social networks are Instagram amd Facebook. On the other hand, YouTube, Twitter and Pinterest fell completely in the evaluaion. The main reason for this is the small amount of beneficial information. When it comes to eating, celiacs are mainly looking for new recipes, products and places that offer gluten-free meals, according to the results. In addition to extend dietary horizons, social networks have also provent to contain important information about the disease...
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Coeliac Disease and its Effect on Everyday Life
Hadravová, Petra ; Ehler, Edvard (advisor) ; Pavlasová, Lenka (referee)
Coeliac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food, and which is among the most common disease of the immune system. Essentially the body is attacking itself every time a person with coeliac consumes gluten. Currently is coeliac untreatable, the only treatment is a lifelong gluten free diet. Low public awareness and frequent late diagnosis usually causes unnecessary discomfort. For this reason are the most important aims of my work define basic knowledges about coeliac disease, symptoms, diagnosis and treatment. At the same time it should also provide an information, especially to general public about the effect of the disease on the quality of life.
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Importance of micronutrients in patients with celiac disease
Dolanská, Pavla ; Humlová, Zuzana (advisor) ; Meisnerová, Eva (referee)
This diploma thesis deals with the issue of celiac disease with a focus on the importance of micronutrients in treatment and clinical monitoring of patients with celiac disease. The thesis is divided into two parts, theoretical and practical. The theoretical part is divided into two chapters. The first chapter deals with celiac disease in general - history, epidemiology, pathogenesis, clinical classification, clinical manifestations, diagnostics and complications of celiac disease. Procedures for clinical monitoring of patients with celiac disease are also discussed. Last but not least, cereal proteins are analysed with a focus on gluten and its importance in the pathogenesis of celiac disease. The second chapter describes gluten-free diet as the only available possibility how to treat celiac disease. Furthermore, the pitfalls of the gluten-free diet and its possible nutritional imbalances associated with a gluten-free diet. The issue of gluten-free products is discussed, both in terms of legislation and in terms of selecting suitable foods. The possibilities of supplementation of micronutrients in celiac and other investigated possibilities of treatment of celiac disease outside the gluten-free diet are also mentioned. The practical part of this diploma thesis has two main goals. The first goal is...
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Selection of gluten-free food from the perspective of diagnosed celiac
Musilová, Iveta ; Frühauf, Pavel (advisor) ; El-Lababidi, Nabil (referee)
This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada regarding health care, government and restaurants offering gluten free dishes. The aim of the research is to map the selection of gluten free foods in people with diagnosed celiac disease, the second target is to explore differences in food selection in the Czech Republic and Canada. The third objective is focused on factors influencing the choice of gluten free foods. The research was conducted through a questionnaire survey. The survey was filled in the Czech Republic by 78 celiacs and in Canada by 56 celiacs. In the Czech Republic the survey was online on page named Celiake and Mladí Celiaci on Facebook. The Canadian survey was online on page The Celiac scene on facebook and filled out by costumers in...
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Coeliac Disease and its Effect on Everyday Life
Hadravová, Petra ; Ehler, Edvard (advisor) ; Pavlasová, Lenka (referee)
Coeliac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food, and which is among the most common disease of the immune system. Essentially the body is attacking itself every time a person with coeliac consumes gluten. Currently is coeliac untreatable, the only treatment is a lifelong gluten free diet. Low public awareness and frequent late diagnosis usually causes unnecessary discomfort. For this reason are the most important aims of my work define basic knowledges about coeliac disease, symptoms, diagnosis and treatment. At the same time it should also provide an information, especially to general public about the effect of the disease on the quality of life.
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Hodnocení bezlepkových potravin se zaměřením na bezlepkové těstoviny
DARDOVÁ, Magdaléna
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test and from the point of taste. There were four groups of pasta selected, who are based on maize starch and it also contained many other igredients. The boiling test was conducted directly by the metodics and contents the boiling evaluation signs, binding, swelling capacity and sediments. Recommended time of boiling were extended only in group of pasta with maize starch basis whose binding was 118,5 %, swelling capacity 2,53 and sediments value 200 ml. Maize pasta with the contents of unctuous acids mono a diglycerids has binding 99,5 %, swelling capacity 2,36 and sediments value 50 ml. The biggest swelling capacity has the maize pasta with rice flour with its swelling capacity 2,18 a sediments value 110 ml. Selected pasta has also been evaluated from a point of atractivity for the consument and sensoric methods has been used. The group of 40 students of South Bohemian University has been collected atd followed was evaluated shape, swelling capacity, color, aroma and taste. The biggest loose of shape and biggest bidding was in group of maize starch pasta and the less. Color atractivity was in group of maize starch pasta and rice flour pasta. There was no major differences between tested groups from point of aroma. Also the taste of the samples was not been evaluated so high. The worst wal again group of maize starch pasta and rice flour pasta. Finally the overview of the samples has been evaluated by the best color, aroma, taste and overal. In every aspect the best samples was the maize pasta contains mono and diglycerids acids.
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Enzyme hydrolyses of wheat gluten for the gluten free application
Svobodová, Dominika ; Vránová, Dana (referee) ; Ing.Silvia Mošovská,Ph.D. (advisor)
Celiac disease is attributable to autoimmune diseases, where treatment is based on absolute respect for gluten-free diet. As the gluten used widely in all areas of food production, strict adherence to a gluten-free diet really can be difficult for people with celiac disease. Products suitable also for those suffering from the disease are usually expensive. Finally, patients that undergo exclusively on a gluten-free diet are robbing the important nutritional components. Therefore, interest in this type of products innovation enhance as to the nutritional, technological, as well as organoleptic properties. The aim of this final thesis was to draw up literature review of the celiac disease and gluten allergen, or his particular part of gliadin. In the experimental part, attention was focused on the first hydrolytic cleavage of starch, the substrate was sterilized wheat flour and water, where is incorporated spiral just gluten. The best ability of degrading the starch grains, the combination of enzymes and MT3K and GLUAMK concentration of 0, 1% over 4 hours of action, as indicated by a reduction in the starch content of the original amount of 72,65 % at a concentration of 29,00 %. The next item of work distribution used different proteases, to reduce the amount of gliadin to below 20 ppm per kilogram of final product. Low levels investigated allergen (10,79 ppm/kg) recorded by the enzyme combination exoprotease Flavourzyme (0,1 %) and endoprotease Neutral Protease (0,1 %) at 7 hours hydrolytic action. The conclusion of the thesis was prepared several alternatives gluten-free breads and through sensory evaluation assessed the characteristics of color, aroma and taste to predict the location of the products on the commercial market.
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