Darbo tikslas: išanalizuoti ir įvertinti riebalų rūgščių sudėtį dažniausiai vartojamuose grūdų gaminiuose, įvertinti terminio apdorojimo įtaką riebalų rūgščių sudėčiai kepiniuose su spelta miltais. Darbo uždaviniai: 1. Atlikti vartotojų apklausą apie grūdų produktų vartojimą, pasirinkimo kriterijus bei žinias apie palankias sveikatai riebalų rūgštis. 2. Atlikti riebalų rūgščių sudėties tyrimus grūdų gaminiuose: kruopose, miltuose, džiūvėsėliuose , palyginti riebalų rūgščių kompozicijas. 3. Įvertinti gautus rezultatus ir nustatyti palankiausia sveikatai sudėtimi pasižyminčius grūdų gaminius. 4. Atlikti terminio apdorojimo įtakos riebalų rūgščių sudėčiai kepiniuose su speltos miltais tyrimus. 5. Pateikti rekomendacijas vartotojams apie saugiausius ir palankiausius sveikatai grūdų produktus. Atlikus „Riebalų rūgštys žmogaus mityboje“ žmonių apklausą, nustatyta, kad vartotojai vartoja maisto produktus, kuriuose gausu riebalų rūgščių, žino, kad grūdai vieni iš pagrindinių riebalų rūgščių šaltinių, dažnai juos vartoja savo mityboje, žino teigiamą jų poveikį žmogaus organizmui. Atlikti riebalų rūgščių sudėties tyrimai grūdų gaminiuose: kruopose, miltuose, džiūvėsėliuose parodė, iš visų tirtų mėginių duomenų daugiausia sočiųjų riebalų rūgščių nustatyta ryžių dribsniuose su džiovintais vaisiais 89,8 proc. (%), mažiausias kiekis - miltiniame mišinyje speltos miltų blynams su gemalais 13,8 proc. (%), polinesočių riebalų rūgščių didžiausias kiekis nustatytas iškeptų spelta miltų... [toliau žr. visą tekstą] / The aim of work: analyze and evaluate the fatty acid’s compositions in commonly consumed grain products, assess the impact of thermal processing fatty acid’s compositions in bakery with spelta flour. Work objectives: 1. Make the survey of users’ about consumption of grain products, criteria of selection and knowledge about positive fatty acid’s influence to the health. 2. Conduct fatty acid’s compositions’ researches in grain products: in grits, flour, breadcrumbs, compare the fatty acid’s compositions. 3. Evaluate the results and determine the most favorable to the health composition, which having the characteristics of grain products. 4. Make the researches of thermal processing impact to fatty acid‘s compositions in bakery with spelta flour. 5. Leave recommendations to the users about the safest and to the most favorable health grain products. Completed "Fatty acids in human dietary" users survey was found that users are eating food rich of fatty acids, they know, that grains are one of the main essential of fatty acids, which often used in our dietary and know their positive effect on human‘s organism. Completed compositions of fatty acid‘s in grain products analysis: in grains, flour, breadcrumbs showed that in all analyzed samples data mainly saturated fatty acids found in rice flakes with dried fruits 89.8 percent (%), and the lowest amount found in flour mixture spelta for pancakes with germs 13.8 percent (%), the maximum amount of polyunsaturated fatty acids were... [to full text]

This diploma thesis deals with fiber intake and possibilities of its increase. The main aim of the thesis is to evaluate the actual intake of fiber in the population and to find out whether people actually know what fiber is and what should be its daily intake. The theoretical part is focused on fiber itself. It describes its characteristics, distribution, properties and sources. The effect of fiber on human health and the consequences of insufficient or excessive fiber intake are discussed as well. The practical part is focused on the real intake of fiber in the population. It is done in the form of a questionnaire survey, in which I try to find out what knowledge of fiber people have, but also how often they consume foods containing fiber. Most of the questionnaires were handed out to customers of one unnamed pharmacy and healthy nutrition center in Prague and other passers-by. Altogether, I managed to collect 84 questionnaires. The questionnaire results show that vast majority of respondents have an idea of what fiber is and which foods contain it most; however, they do not know what the recommended daily intake is. Still, half of the respondents think their diet includes enough fiber. The fiber intake in men and women was not much different. The most significant difference was in the...

In the theoretical part of the diploma thesis there was described food of cereal character including school nutrition programmes and their representation in the diet of basic school pupils and university students. The interview focused on the representation of cereal products and their importance in the diet is described in the research part of this diploma thesis. The interview was made in the groups of pupils in higher basic schools and university students. When evaluating the questionnaire survey, there were assessed the quantity, individual types and quality of commonly consumed cereal products and the level of eating habits of respondents in accordance with the principles of good nutrition. After evaluation of the interviews it was found that basic school pupils have worse all-day eating habits than university students. It was confirmed mostly by the answers of the questions relating to breakfast, mid-afternoon snacks and total number of meals during a day. University students prefer wholegrain products more than basic school pupils. Pupils of higher basic schools have lower knowledge level of cereals than university students.