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Basic information about a final thesisAdditional informationAdditional information about the final thesis follows. Click on the language link to display the information in the desired language.
|Language of final thesis:||Czech|
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|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|
To display the final thesis assignment form click on the Display the final thesis assignment form icon. The following icons - Final thesis, Thesis appendices, Supervisor's review, Opponent's review - relate to the final thesis and can be downloaded. They could be displayed on condition they have been inserted and are available publicly.Parts of thesis with postponed release:
|–||Thesis assignment unlimited|