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Zdroje bílkovin v lidské výživě
Amirova, Sabina
This thesis includes literature data on the topic Sources of Protein in Human Nutrition. In the first part, the protein itself is described in detail, as a chemical structure in human physiology, structural units of protein at the level of biochemistry of amino acids and their brief description in human physiology, recommendations on the use of daily protein intake for various social groups, detailed information on animal protein sources and plant origin. The second part of the work reflects the problems connected with the difficult situation of individual territorial groups under the threat of "protein hunger". This work provides examples that serve as a barrier in the sphere of food production.
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Kvalita toustových chlebů ovlivněná vlákninou
Premusová, Klára
The main aim of the thesis The quality of toast breads affected by fibre was to suggest a recipe with addition of wheat fibre (WF 600), potato fibre (KF 200), apple fibre (AF 12) and combination of wheat fibre and psyllium (WF 600 + P 95) in amounts of 3 %, 6 % a 9 % and further to assess the effect of added fibre to the quality of bread. I have done a baking experiment, a sensory analysis, universal tensile and pressure test. I´ve defined a colour of crumb and calculated nutritive value. The results were processed in Statistica 12 and MS Excel programmes. The addiotion of 3 % of psyllium and wheat fibre and 3 % of potato fibre had the best effect on bread volume. The bread with addition of apple fibre was the darkest colour, while the bread with addition of wheat fibre was the lightest one. A sample with 9 % of psyllium and wheat fibre was the softest one. A control sample had the highest nutritive value and the bread with 9 % of psyllium and wheat fibre had the lowest one.
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Směsi pro výrobu bezlepkových muffin s přídavkem vlákniny
Bazalová, Kristýna
The aim of the thesis Mixture for the production of gluten-free muffins with added fiber was to suggest a recipe with addition of bamboo fiber (BAF 200), apple fibre (AF 401) and apple fiber (AF 12) in amounts of 3 %, 6 % and 9 % and furher to assess the effect of added fibre on the quality of muffins. Twenty samples were baked. The base for half of them was gluten free mixture Jizerka, the buckwheat and rice flour were used for the rest. By bakery experiment it was found that the smallest baking losses had muffins with Jizerka and the addition of bamboo fiber in the amount of 3 % and 6 %. The Jizerka based recipe had a better effect on the volume of muffins. The most acceptable was sample with 3 % apple fiber AF 12 and Jizerka. Regarding the Muffins with buckwheat and rice flour, sample with the addition of 3 % bamboo fiber was the best. Muffins with the bamboo fiber and Jizerka also had the lowest energy value.
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RAW food - živá strava
Kikalová, Michaela
The aim of the diploma thesis „Raw food – raw food“ was study and describe a living diet. Describe the influence on human body and propose a suitable recipe a raw durable product. At the department of food technology, the faculty of Agronomy of Mendel university in Brno were made eight recipes of raw bars without heat, with a dates and cocoa base. For each recipe was added the third feedstock. Strength, water content, sensory evaluation and final nutritional value were evaluated. I was found that the most sensibly acceptable formulation contained coconut in addition base. Conversely, the least acceptable formulation contained a banana in addition to the base. The highest nutritional value was the bar with addition whit coconut. Next were made four dried raw bars where the sensory evaluation was statistically different among the professional public, who are interested in raw food and the non-professional public.
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Hodnocení bezlepkového chleba s přídavkem vlákniny
Pernicová, Helena
The aim of the thesis “Evaluation of gluten-free bread with added fiber” was to devise recipes for the preparation of gluten free bread. At the building of the Department of Food Technology at Mendel University in Brno 10 samples of bread with 3 %, 6 % and 9 % of added apple fiber, flaxseed fiber and poppy seed fiber were made. The bakery experiment was evaluated, the strength using TIRA-test was determined 24 h and 48 h after baking and the sensory analysis was performed, while evaluating the sensory panel of celiacs and those without dietary restriction. The most acceptable was the gluten-free bread sample with the addition of 3 % of flaxseed fiber. A statistically significant difference was found among the assessment of the groups of evaluators with and without celiac disease in the parameters of the crumb porosity, the color of the crust and the overall impression of gluten-free bread.
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Charakteristika jakosti nealkoholických nápojů z hlediska jejich nutriční hodnoty
Turková, Michaela
The theme of this bachelor thesis is „Characteristics of the quality of soft drinks in terms of their nutritional value“. In this thesis, we can find a division of soft drinks according to technological and legislation, furthermore basic raw materials for their production or basic technological processes of selected beverages. The thesis summarizes the requirements for the quality of beverages, their labeling, packaging and market launch. It presents customer knowledge - what influences their purchasing decisions. The thesis deals with the consumption of soft drinks in the Czech Republic and in the world. It compares the most popular drinks, describes their composition, their nutritional values, and the positive or negative effects of individual beverage ingredients. In conclusion, the recommendations for consumption are presented and summarized.
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Vliv původu a podmínek chovu lososovitých ryb na jejich nutriční hodnotu
Urban, Michal
The objective of this thesis is judging the influence of selected factors on nutrient value and exterior indicators of salmonids. These factors are enviroment, rearing con-ditions, nourishment and origin of fish. The context between factors and nutrient value was evaluated by literary sources. Practical part is based on data from feeding test. The feeding test was realised in farm Bušanovice on Autumn 2017. Three diferent feeds were fed to six groups of fish. Experimental feed with mineral component named Klinolipolit and two improted commercially produced feeds. I participated on the chemical analysis of the fish samples. The differences betwe-en groups of fish fed with different feeds was evalueted by results from chemical ana-lysis and data from weight and lenght measurement.
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Vliv původu a strategie chovu na nutriční hodnotu produkovaných lososovitých ryb.
Trybulovský, Filip
In my work, I was dealing with the influence of the origin and strategies of breeding of produced salmonid fish on the nutrition value of the muscle. Rainbow trout, brook trout and interspecific hybrid of Salvelinus alpinus and S. fontinalis were analyzed. Two feed tests were performed. Both tests were carried out in an experimental recirculating system at the Department of Fisheries and Hydrobiology at the Mendel University in Brno. Length-weight parameters of fish were measured, from which individual indices, production and conditional parameters were subsequently calculated. In addition, the yield and viscerosomatic index were determined. The content of fat, proteins and dry matter of the fish muscle was determined and used for nutrition value evaluation. The effect of reduced oxygen saturation (below 70 %) compared to normal oxygen saturation (around 100 %) was also analyzed in the first test. In Test 1, feedstuff Biomar Efico Enviro 920, Focus Plus with the addition of immunostimulants and Advance with a higher proportion of plant components were used. No statistically significant differences in production and conditional parameters, length-weight ratios and yields were registered for these feeds. The highest percentage of fat content in the muscle (7.66 %) was in fish fed Focus Plus. The dry matter and protein content of the muscle was similar. The greatest effect of reduced O2 was noticed in the fat content of the muscle. For a group of fish fed Efico Enviro 920, it was statistically significant (p = 0.03 and 0.042). Yield values were higher in a group with reduced oxygen saturation. This could be the result of lower intake of feed at the reduced O2 and lower amount of internal fat. In Test 2, the largest difference was recorded in the percentage production of fish. The highest increase was achieved by rainbow trout in Var. 1 (238.8 %) and the lowest increase was achieved by brook trout in Var. 4 (122.43 %). No statistical significant differences in production and length-weight parameters were registered. The highest yield was recorded in the hybrid (88.47 %) in Var. 5.
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