Diploma thesis is bearing title Options of production of selected beverages with increased fiber content. Firstly the thesis is processing characteristics of dietary fiber, it also describes individual components of fiber, its effects on human health and its potential utilization in the food industry all is included in the literary research section. Secondly the thesis continues with the experimental part which comprises possibilities of production of fermented and non-fermented beverages with higher content of fiber. Single samples of beverages were analyzed and the total and insoluble fiber content was determined followed up with calculating the soluble fiber content. Then determination of nutrients was supplemented by determinating the sugar using HPLC method. Finally, the produced beverages were subjected to sensory analysis. According to sensor analysis the overall best-rated beverages were those made of oat caramel malt and oat flakes contrary to beverages made of chia seeds and linseeds, which were evaluated as the worst. Furthermore oat-based beverages contains the highest amount of total fiber in comparison with oat beer and rice beverage in which the lowest content of fiber was determined. Complete overview of results of individual determination of fiber in beverages, nutritional parameters and sensory analyzes including ilustrations are presented in practical part of the thesis.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430284 |
| Date | January 2017 |
| Creators | Ondrůšková, Gabriela |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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