Diploma thesis Sensory evaluation of teff and products from it in the theoretical part describes the cereal Eragrostis teff as a food with rich nutritional composition, suitable not only for gluten-free diet, high content of minerals - especially iron and also high fiber content. Overall, it improves the nutritional composition of the food. The practical part is evaluated sensory, spectrophotometrically and the texture of baked teff biscuits. The aim of the work was to compare the sensory evaluation of biscuits with different addition of teff light and dark flour and their acceptance by evaluators. It was found that teff biscuits can also be consumed as 100% teff, rated as delicate, typical, pleasant smell, slightly bite, forming a wholly bite. Teff flour does not change textural parameters depending on its addition and there is no difference in texture between dark and light teff flour. Adding teff flour improves nutritional properties.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:427658 |
| Date | January 2019 |
| Creators | Nedomová, Kateřina |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0021 seconds