This diploma focuses on the selection of gluten-free foods from the perspective of a diagnosed celiac. In the theoretical part is described the history of celiac disease, anatomy and physiology of small intestine, pathogenesis, manifestation and forms of celiac disease, diagnosis, screening and complications from celiac disease. It also describes a treatment of celiac disease which shows inappropriate and appropriate aliments in gluten free diet. One chapter deals with labeling of gluten free foods in the Czech Republic and in Canada. There is also a comparison of the Czech Republic and Canada regarding health care, government and restaurants offering gluten free dishes. The aim of the research is to map the selection of gluten free foods in people with diagnosed celiac disease, the second target is to explore differences in food selection in the Czech Republic and Canada. The third objective is focused on factors influencing the choice of gluten free foods. The research was conducted through a questionnaire survey. The survey was filled in the Czech Republic by 78 celiacs and in Canada by 56 celiacs. In the Czech Republic the survey was online on page named Celiake and Mladí Celiaci on Facebook. The Canadian survey was online on page The Celiac scene on facebook and filled out by costumers in...

This thesis deals with the gluten-free diet and its possible enrichment. It is divided into two parts. The first part includes chapters such as history of gluten-free diet, basics of a gluten free diet, the first step in the introduction of a gluten-free diet, gluten-free food labeling legislation and the use of alcohol on a gluten-free diet. The practical part is focused on enriching the diet celiac patients. I focused on the preparation of bakery products for celiac, I have designed and practically tested recipes gluten-free pizza, buckwheat corpus, gluten-free sourdough seedcake and gluten-free cake with homemade pudding and caramel. The finished gluten-free products were submitted after baking consumers who rated their sensory quality. If necessary, an adjustment was made to the recipe and re-perform sensory evaluation. The prepared products were evaluated positively. Selected coeliacs decided suggested products to include in their diet.

A mucilagem de chia é um hidrocolóide e têm sido visto como um ingrediente com potencial para utilização no segmento de alimentos. O presente estudo teve como objetivo extrair e caracterizar a mucilagem da semente de chia para obter mais informações sobre suas propriedades tecnológicas e aplicá-la em biscoito salgado isento de glúten. Para a extração da mucilagem foi aplicado o método de extração aquosa, na concentração de 1:40 semente: água (m/m) durante 90 minutos, posterior filtração simples e secagem por 20 horas a 50ºC. Foram caracterizadas a semente inteira, a mucilagem e a torta resultante do processo de extração. Os resultados obtidos mostram que todos são adequados nutricionalmente para o consumo. A mucilagem apresentou um rendimento médio de 6% e os géis de mucilagem apresentaram valores de firmeza, coesão, elasticidade e gomosidade semelhantes aos da goma xantana, apresentando pouca pigmentação, o que a caracteriza a viabilidade do seu uso como espessante, melhorador de textura e qualidade nutricional em biscoitos isentos de glúten. Foram produzidas três formulações de biscoito, uma padrão (FP), uma adicionada de mucilagem (FM) e outra adicionada de goma xantana (FX), sendo mantido fixos os outros ingredientes na formulação. As analises de composição centesimal dos biscoitos indicaram que não houve diferença significativa entre a FP e a FM. Ao aplicar a mucilagem no biscoito salgado produzido com farinhas isentas de glúten, pode-se perceber que os efeitos obtidos em relação a textura foram em menor escala comparados aos da goma xantana. / Mucilage of chia seeds is a hydrocolloid and has been seen as an ingredient with potential for use in the food segment. The present study has as objective extract and characterize the mucilage from chia seeds in order to obtain more information about its technological properties and apply it on gluten-free biscuit. To extract the mucilage, the aqueous method was applied at the concentration of 1:40 seed: water (m / m) for 90 minutes, afterwards simple filtration and drying for 20 hours at 50 ° C. The results obtained show that all of three are nutritionally adequate for consumption. The mucilage show an average yield of 6% and the mucilage gels showed values of firmness, cohesion, elasticity and gumness similar to those of xanthan gum, showing little pigmentation, which characterizes the viability of its use as a thickener, texture enhancer and Nutritional quality in gluten-free biscuits. Three formulations of biscuit, one standard (FP), one added mucilage (FM) and one added xanthan gum (FX) were produced, the other ingredients being kept fixed in the formulation. The analyzes of the centesimal composition of the biscuits indicated that there was no significant difference between the FP and FM. When the mucilage was applyed in the salty biscuit produced with gluten-free flours, it can be seen that the effects obtained in relation to the texture were in a smaller scale compared to the xanthan gum.