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National Repository of Grey Literature 2 records found  Search took 0.01 seconds. 
Lycium chinense and Lepidium meyenii in new food products
 Novotný, Marek ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with application of wolfberry (Lycium chinense) and maca (Lepidium meyenii) in food products. Both plants have high nutrition content and are studied for their health benefits to humans. In case of wolfberry it’s mainly immune-stimulating and antioxidant properties. Maca is known for increasing fertility and there’s also reported lowering of cholesterol and blood sugar. In theoretic part are summarized findings about chemical composition, science studies about effects of these plants, situation on the Czech trade and project of use. Aim of this thesis was to create practical demonstration of use and consumption both plants and to evaluate it by methods of sensory analysis. For this purpose three samples of wolfberry cereal bars and three samples of chocolate with maca powder were produced. These samples were sensory evaluated using ranking test, scale test and profile test. Higher amount of maca in chocolate had worse rating, while use of wolfberry was rated quite well. Therefore three wolfberry cereal bars were produced as the final product in cooperation with bakery and chocolate factory Fikar – bar with fruit filling glazed with chocolate, classical bar glazed and classical bar not glazed with chocolate, as a demonstration of possible industrial use.
Detailed record
Lycium chinense and Lepidium meyenii in new food products
 Novotný, Marek ; Vítová, Eva (referee) ; Vespalcová, Milena (advisor)
This diploma thesis deals with application of wolfberry (Lycium chinense) and maca (Lepidium meyenii) in food products. Both plants have high nutrition content and are studied for their health benefits to humans. In case of wolfberry it’s mainly immune-stimulating and antioxidant properties. Maca is known for increasing fertility and there’s also reported lowering of cholesterol and blood sugar. In theoretic part are summarized findings about chemical composition, science studies about effects of these plants, situation on the Czech trade and project of use. Aim of this thesis was to create practical demonstration of use and consumption both plants and to evaluate it by methods of sensory analysis. For this purpose three samples of wolfberry cereal bars and three samples of chocolate with maca powder were produced. These samples were sensory evaluated using ranking test, scale test and profile test. Higher amount of maca in chocolate had worse rating, while use of wolfberry was rated quite well. Therefore three wolfberry cereal bars were produced as the final product in cooperation with bakery and chocolate factory Fikar – bar with fruit filling glazed with chocolate, classical bar glazed and classical bar not glazed with chocolate, as a demonstration of possible industrial use.
Detailed record

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