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Quality assessment of gluten-free foods with a focus on pastries
ZIMMELOVÁ, Helena
The topic of this thesis is the production of gluten-free bread from naturally gluten-free flour, which will be enriched with suitable additives that will increase antioxidant activity and naturally effect on the structure of the pastry, so it will meet the sensory requirements of final consumers. The literary part define, which proteins can be found in cereals, what does the gluten means, its function in the pastry and which diseases can cause. In connection with these diseases, a gluten-free diet for improving the patient's health and suitable foodstuff are briefly described. The literary part is concluded with the theory of sensory evaluation. The practical part deals with the production of naturally gluten-free breads enriched with ingredients from kitchen onions (Allium cepa L.) and subsequent sensory evaluation of this bread. Selected statistical procedures were used to obtain, processed and evaluated data. Antioxidant activity was also monitored and evaluated. By using texture-meter was find out, what effect has additives on aging of gluten-free bread.
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Kerblík - jeho biologická charakteristika a možnosti celoročního pěstování
TŘÍLETÁ, Jana
Chervil is an important plant not only like the green herb but also for its health effects. The research also deals with other species of chervil, therefore these, which grows in the wild in the Czech Republic, are mentioned marginally. The aim of this thesis was to verify the possibility of cultivation of chervil in the Czech Republic during all year and to describe its biological properties. The conditions for the growing of chervil and their influence on growth rate and yield were assessed in a small-plot trial, established in 2018 in Náměšť nad Oslavou. Sowing was carried out gradually in 7 terms (from April to September). The growth, the time of emergency, the number of emerged plants, the occurrence of weeds, diseases and pests, the length of vegetation, the height of plants, and the yield of leaves were evaluated: Protein, fiber, mineral (Ca, Cu, Fe, Mg, Mn, F, K, Na, Zn) content was determined in the chervil stalks. The smell and taste of chervil were evaluated sensory. Kitchen use of chervil has been verified on several meals. We can recommend also chervil growing indoors. The sowing in August reached the yield of 2.1 kg/ha and the plant height was 35 cm on the 45-th day of vegetation in field conditions. Intercropping of chervil with radishes can be recommended. For culinary use, we can recommend chervil instead of parsley or in the mixture of fines herbes with chives, parsley and tarragon.
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