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  Surname Name Title Thesis status   Supervisors Reviewers Type of thesis Date of def. Title
Student Type of thesis - - - - - - - - - -
Item shown in detail Hájková Includes the selected person into the timetable overlap calculation. Jitka Chemical Composition of Eragrostis Tef Chemical Composition of Eragrostis Tef Thesis finished and defended successfully (DUO).   Sumczynski Daniela Kotásková Eva Master's thesis 1496095200000 30.05.2017 Chemical Composition of Eragrostis Tef Thesis finished and defended successfully (DUO).
Jitka Hájková Master's thesis 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX 0XX

Thesis info Chemické složení miličky habešské

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Name Hájková Jitka Includes the selected person into the timetable overlap calculation.
Acad. Yr. 2016/2017
Assigning department TUTP
Date of defence May 30, 2017
Type of thesis Master's thesis
Thesis status Thesis finished and defended successfully (DUO). Thesis finished and defended successfully (DUO).
Completeness of mandatory entries - All mandatory fields for this Thesis are filled in.
Main topic Chemické složení miličky habešské
Main topic in English Chemical Composition of Eragrostis Tef
Title according to student Chemické složení miličky habešské
English title as given by the student Chemical Composition of Eragrostis Tef
Parallel name -
Subtitle -
Thesis supervisor Sumczynski Daniela, prof. Ing. Ph.D.
External examiner Kotásková Eva, Ing.
Annotation Teoretická část práce se věnuje základnímu chemickému složení miličky habešské (Eragrostis tef L.) a jejím možnostem technologického využití. V rámci experimentální části bylo provedeno stanovení obsahu vlhkosti, popele, lipidů, bílkovin, škrobu, hrubé vlákniny a stanovení stravitelnosti. Dále byl stanoven celkový obsah flavonoidů, polyfenolů, antio-xidační aktivita metodou s ABTS a s DPPH a stanovení vybraných polyfenolických látek metodou HPLC. U hnědých zrn se volně nacházejí ve vyšší koncentraci trans-p-kumarová, ferulová a protokatechinová kyselina, ve vázané formě ve vyšší koncentraci převládá kyse-lina ferulová, katechin a kvercetin.
Annotation in English The theoretical part deals with the basic chemical composition of Teff (Eragrostis tef L.) and its potentials of technological applications. The aim of experimental part was executed by determination of moisture content, ash, lipid, protein, starch, crude fiber and determina-tion of the digestibility. The total content of flavonoids, polyphenols, antioxidant activity using the ABTS and DPPH and determination of selected polyphenols by HPLC was also determined. In brown grains are freely located in the higher concentration of trans-p-coumaric, ferulic acid proto-catechins, in bonded form in higher concentration prevails ferulic acid, catechin and quercetin.
Keywords milička habešská, Eragrostis tef, hrubá vláknina, stravitelnost, flavonoidy, polyfenoly, HPLC
Keywords in English Eragrostis tef, crude fiber, digestibility, flavonoids, polyphenols, HPLC
Length of the covering note 89
Language CZ
Annotation
Teoretická část práce se věnuje základnímu chemickému složení miličky habešské (Eragrostis tef L.) a jejím možnostem technologického využití. V rámci experimentální části bylo provedeno stanovení obsahu vlhkosti, popele, lipidů, bílkovin, škrobu, hrubé vlákniny a stanovení stravitelnosti. Dále byl stanoven celkový obsah flavonoidů, polyfenolů, antio-xidační aktivita metodou s ABTS a s DPPH a stanovení vybraných polyfenolických látek metodou HPLC. U hnědých zrn se volně nacházejí ve vyšší koncentraci trans-p-kumarová, ferulová a protokatechinová kyselina, ve vázané formě ve vyšší koncentraci převládá kyse-lina ferulová, katechin a kvercetin.
Annotation in English
The theoretical part deals with the basic chemical composition of Teff (Eragrostis tef L.) and its potentials of technological applications. The aim of experimental part was executed by determination of moisture content, ash, lipid, protein, starch, crude fiber and determina-tion of the digestibility. The total content of flavonoids, polyphenols, antioxidant activity using the ABTS and DPPH and determination of selected polyphenols by HPLC was also determined. In brown grains are freely located in the higher concentration of trans-p-coumaric, ferulic acid proto-catechins, in bonded form in higher concentration prevails ferulic acid, catechin and quercetin.
Keywords
milička habešská, Eragrostis tef, hrubá vláknina, stravitelnost, flavonoidy, polyfenoly, HPLC
Keywords in English
Eragrostis tef, crude fiber, digestibility, flavonoids, polyphenols, HPLC
Research Plan I. Teoretická část

  1. Popsat chemické složení miličky habešské a její využití jako potraviny.

  2. Principy metod použitých v experimentální části.


II. Praktická část

  1. Stanovení vybraných nutričních parametrů miličky habešské.

  2. Statistické zhodnocení výsledků, diskuze, závěr.
Research Plan
I. Teoretická část

  1. Popsat chemické složení miličky habešské a její využití jako potraviny.

  2. Principy metod použitých v experimentální části.


II. Praktická část

  1. Stanovení vybraných nutričních parametrů miličky habešské.

  2. Statistické zhodnocení výsledků, diskuze, závěr.
Recommended resources [1] ABEBE, Yewelsew. et al. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southem Ethiopia, and implications for biovailability. Journal of Food Composition and Analysis. 2007, 20(3,4), 161-168.
[2] ABEBE, Workineh a Felicidad RONDA. Rheological and textural properties of [Eragrostis tef (Zucc.) Trotter] grain flour gels. Journal of Cereal Science. 2014, 60(1), 122-130.
[3] ADEBOWALE, Abdul-Razaq A. et al. Fractionation and characterization of teff proteins. Journal of Cereal Science. 2011, 54(3), 380-386.
[4] ARENDT, Elke K. a Emanuele ZANNINI. Teff. Cereal Grains for the Food and Beverage Industries. Elsevier, 2013. ISBN 9780857094131.
[5] HAGER, A.S. et al. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. 2012, 56(2), 239-247.
Recommended resources
[1] ABEBE, Yewelsew. et al. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southem Ethiopia, and implications for biovailability. Journal of Food Composition and Analysis. 2007, 20(3,4), 161-168.
[2] ABEBE, Workineh a Felicidad RONDA. Rheological and textural properties of [Eragrostis tef (Zucc.) Trotter] grain flour gels. Journal of Cereal Science. 2014, 60(1), 122-130.
[3] ADEBOWALE, Abdul-Razaq A. et al. Fractionation and characterization of teff proteins. Journal of Cereal Science. 2011, 54(3), 380-386.
[4] ARENDT, Elke K. a Emanuele ZANNINI. Teff. Cereal Grains for the Food and Beverage Industries. Elsevier, 2013. ISBN 9780857094131.
[5] HAGER, A.S. et al. Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science. 2012, 56(2), 239-247.
Týká se praxe No
Enclosed appendices -
Appendices bound in thesis -
Taken from the library No
Full text of the thesis
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Reviewer's report
Supervisor's report
Defence procedure record file