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doc. Ing. Viera Šottníková, Ph.D.
Identification number: 4065
University e-mail: viera.sottnikova [at]
Academic staff - associate Professor - Department of Food Technology (FA)
Researcher - Department of Food Technology (FA)
External Access - Faculty of Horticulture (MENDELU)

Contacts     Lesson     Final thesis     Projects     
Publications     Supervised theses     Conferences     

Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:The Mixtures for Production of Gluten-Free Biscuits with Fiber Suplement
Written by (author): Ing. Lucie Dvořáčková
Department: Department of Food Technology (FA)
Thesis supervisor: doc. Ing. Viera Šottníková, Ph.D.
Opponent:doc. RNDr. Iva Burešová, Ph.D.
Final thesis progress:Final thesis was successfully defended.

Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Czech

Czech        English

Title of the thesis:The Mixtures for Production of Gluten-Free Biscuits with Fiber Suplement
Summary:The Diploma thesis deals with influence of dietary fibre on the gluten-free biscuit recipe. A recipe for ten samples was proposed, the basis of which was buchwheat flour and cornflour in a 1 : 1 ratio with the addition of wheat fiber, bamboo fiber, and psyllium at 3 %, 6 %, and 9 %. Subsequently, the effect of fiber on the sensory and physical quality of biscuits was assessed. After the baking experiment, we found that the most attractive was the biscuit without the fiber addition, followed by the biscuit with the addition of 3 % psyllium. Biscuits with the addition of 9 % bamboo fiber were the least tasty. The most fragile was the sample with the addition of 6 % psyllium. During the sensory evaluation, all observed attributes were assessed separately and then each of these parameters compararted to overall evaluation. The most important monitored parameter was the taste, which had the greatest influence on the overall impression of the product.
Key words:dietary fiber, Biscuits, celiac disease, quality, sensory evaluation

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Final thesisSupervisor's reviewOpponent's review

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