"fibre; CIE Lab; coloured pasta; pasta wheat flour"@en . "Leitnerov\u00E1, Dobromila" . "\u0160vec, Ivan" . . "RIV/60461373:22330/11:43881488!RIV12-MSM-22330___" . . "Z(MSM6046137305)" . "[BB52BFDD3F15]" . "22330" . . . . . "5"^^ . "Hru\u0161kov\u00E1, Marie" . "5"^^ . . "Spot\u0159ebitelsky atraktivn\u00ED druhy t\u011Bstovin" . . . . . . "Within set of one-egg laboratory prepared pasta, quality was evaluated in dried and cooked stage. Colour component as 5% addition did not affected pasta shape, but their surface appearance did (e.g. striation by red beet). Significant shifts were determined in samples spectral colour pfiles, mainly in L* (e.g. by sepia ink) and a* (from -2.0 to 8,5 against standard). Protein content has increased at spinach, basil and dried mushrooms recipe modification. The highest fibre content increase was determined for pasta with carob."@en . "Sekerov\u00E1, H." . "CZ - \u010Cesk\u00E1 republika" . "3"^^ . . "Spot\u0159ebitelsky atraktivn\u00ED druhy t\u011Bstovin"@cs . . "1" . "Consumer attractive pasta"@en . "231630" . "Spot\u0159ebitelsky atraktivn\u00ED druhy t\u011Bstovin" . "RIV/60461373:22330/11:43881488" . "Kalasov\u00E1, E." . . . "Consumer attractive pasta"@en . "1211-846X" . . . . "Spot\u0159ebitelsky atraktivn\u00ED druhy t\u011Bstovin"@cs . "2011" . "V souboru 11 vzork\u016F jednovaje\u010Dn\u00FDch, laboratorn\u011B p\u0159ipraven\u00FDch t\u011Bstovin byla hodnocena kvalita v su\u0161en\u00E9m a va\u0159en\u00E9m stavu. P\u0159\u00EDdavky 5% barevn\u00E9 slo\u017Eky neovlivnily tvar, ale vzhled povrchu t\u011Bstovin (nap\u0159. pruhovitost pro \u010Dervenou \u0159epu). Ve spektr\u00E1ln\u00EDch barevn\u00FDch profilech do\u0161lo k v\u00FDznamn\u00FDcm posun\u016Fm ve sv\u011Btlosti L* (nap\u0159 s\u00E9piov\u00FDm inkoustem) a odst\u00EDnech \u010Derven\u00E9 a* (-2,0 a\u017E 8,5). Obsah b\u00EDlkovin byl zv\u00FD\u0161en p\u0159\u00EDdavkem \u0161pen\u00E1tu, bazalky a su\u0161en\u00FDch hub. Nejvy\u0161\u0161\u00ED n\u00E1r\u016Fst obsahu vl\u00E1kniny (5,6%) byl zp\u016Fsoben 5 % karobu."@cs . "V souboru 11 vzork\u016F jednovaje\u010Dn\u00FDch, laboratorn\u011B p\u0159ipraven\u00FDch t\u011Bstovin byla hodnocena kvalita v su\u0161en\u00E9m a va\u0159en\u00E9m stavu. P\u0159\u00EDdavky 5% barevn\u00E9 slo\u017Eky neovlivnily tvar, ale vzhled povrchu t\u011Bstovin (nap\u0159. pruhovitost pro \u010Dervenou \u0159epu). Ve spektr\u00E1ln\u00EDch barevn\u00FDch profilech do\u0161lo k v\u00FDznamn\u00FDcm posun\u016Fm ve sv\u011Btlosti L* (nap\u0159 s\u00E9piov\u00FDm inkoustem) a odst\u00EDnech \u010Derven\u00E9 a* (-2,0 a\u017E 8,5). Obsah b\u00EDlkovin byl zv\u00FD\u0161en p\u0159\u00EDdavkem \u0161pen\u00E1tu, bazalky a su\u0161en\u00FDch hub. Nejvy\u0161\u0161\u00ED n\u00E1r\u016Fst obsahu vl\u00E1kniny (5,6%) byl zp\u016Fsoben 5 % karobu." . "V\u00FD\u017Eiva a potraviny" .