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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)

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Basic information

Basic information about a final thesis

Type of thesis: Diploma thesis
Thesis title:Proposal of gluten-free muesli bars with fiber addition
Written by (author): Ing. Zdeňka Prucková
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:Proposal of gluten-free muesli bars with fiber addition
Summary:The theoretical part deals with celiac disease, gluten-free diet composition and the importance of fiber consumption in gluten-free diet. The practical part deals with the production of muesli bars from gluten-free raw materials with different percentage of fiber. Two formulations have been proposed in which samples containing 0 %, 3 %, 6 % and 9 % fiber are always prepared. For these products were determined the physical properties, calculated the nutritional values. At the end was performed the sensory analysis. All results are shown by graphs. The best muesli bar was without fiber (buckwheat and rice flakes 1: 1, agave syrup, honey). The strongest was the muesli bar with 9% fiber content (buckwheat and rice flakes 1: 1, agave syrup, honey and wheat fiber). Muesli bars with 9 % fiber content showed the most favorable nutritional composition. The addition of fiber 3 % was evaluated as sensory acceptable.
Key words:nutritional fiber, sensory analysis, muesli, nutritional values, coeliac disease

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