The aim of the thesis entitled "Pasta with addition of fiber and their benefits to human nutrition" was to design a suitable recipe for the production of gluten-free pasta. In the laboratory at the Institute of Food Technology at Mendel University was produced a 30 samples of gluten-free pasta altogether and they were made from gluten-free ingredients - rice and corn flour. Various types of fibers with different length have been added to increase the nutritional value of products. As a substitute for gluten was used hydroxypropylmethylcellulose. There were measured hardness of all pasta samples from physico-chemical methods. Further tests of cooking and sensory evaluation of raw and cooked pasta were performed. As sensory the best evaluated samples were prepared from rice flour containing 4% (sample no. 21) and 8% (sample no. 22) wheat fiber type WF 600 and without the addition of any fiber (sample no. 30).
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250587 |
| Date | January 2015 |
| Creators | Lupínková, Petra |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0104 seconds