Czech Journal of Food Sciences, 2011 (vol. 29), issue 1
β-glucans and their significance for the preparation of functional foods - a review
Michaela Havrlentová, Zuzana Petruláková, Alena Burgárová, František Gago, Andrea Hlinková, Ernest Šturdík
Czech J. Food Sci., 2011, 29(1):1-14 | DOI: 10.17221/162/2009-CJFS 
Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular...
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
Dragan Kovačević, Krešimir Mastanjević
Czech J. Food Sci., 2011, 29(1):15-23 | DOI: 10.17221/1042-CJFS
The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30°C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry...
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Svetlana Boycheva, Todor Dimitrov, Nikolina Naydenova, Gyurga Mihaylova
Czech J. Food Sci., 2011, 29(1):24-30 | DOI: 10.17221/171/2008-CJFS
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison...
Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza"
Lenka Cabanová, Oľga Škuntová, Daniela Matisová, Monika Pipová
Czech J. Food Sci., 2011, 29(1):31-34 | DOI: 10.17221/151/2010-CJFS
A scientific shelf-life study for Listeria monocytogenes in the typical Slovak cheese "bryndza" was performed in accordance with the requirements of the Commission Regulation (EC) 2073/2005. Based on the previous positive findings of L. monocytogenes in the final products, the producer decided to perform laboratory tests, the results of which would allow him a different evaluation of these positive results. Both the physico-chemical (pH, aw) and microbiological examinations of "bryndza" cheese stored at 5.8-6.2°C were performed every two days till the end of the product shelf-life (7 days). Microbiological analyses were...
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu, Iuliana Aprodu
Czech J. Food Sci., 2011, 29(1):35-44 | DOI: 10.17221/40/2009-CJFS
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the...
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Eva Mašková, Ivana Paulíčková, Jana Rysová, Dana Gabrovská
Czech J. Food Sci., 2011, 29(1):45-50 | DOI: 10.17221/171/2010-CJFS
A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid phase extraction. The PCR method applied was focused on the intron of the chloroplast gene trnL and utilised primers WBR11 and WBR13. Electrophoresed wheat and rye DNAs were characterised by a 201 bp fragment, barley DNA by a 196 bp fragment. The validated PCR method was applied to the selection of 18 gluten free foods, previously found by ELISA method to contain 1 mg or more of gliadin per 100 g food. The presence of wheat was confirmed by PCR...
Optimising fermentation of soymilk with probiotic bacteria
Rajka Božanić, Sandy Lovković, Irena Jeličić
Czech J. Food Sci., 2011, 29(1):51-56 | DOI: 10.17221/97/2010-CJFS
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus...
ELISA for free S-equol in human urine
Lucie Sosvorová, Petra Lanková, Marie Bičíková, Elena A. Prokudina, Nawaf Al Maharik, Oldřich Lapčík
Czech J. Food Sci., 2011, 29(1):57-64 | DOI: 10.17221/130/2010-CJFS
The popularity of phytoestrogen food supplements of plant origin steadily increases. They are used to solve the problems related to the climacterium. Their efficiency depends on woman's capability to metabolise the active components - isoflavonoids. Women able to convert daidzein to S-equol are supposed to get a greater benefit from these supplements. To determine S-equol urine levels, the competitive ELISA was developed. Carboxymethylequol coupled to BSA via 4'-O-position was used as an immunogen. The assay conditions, including the concentrations of the coating antigen and antisera, were optimised. The detection limit was...
Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars
Otakar ROP, Josef BALÍK, Vojtěch ŘEZNÍČEK, Tunde JURÍKOVÁ, Pavlína ŠKARDOVÁ, Petr SALAŠ, Jiří SOCHOR, Jiří MLČEK, Daniela KRAMÁŘOVÁ
Czech J. Food Sci., 2011, 29(1):65-73 | DOI: 10.17221/212/2009-CJFS
The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and mineral elements (nitrogen, phosphorus, potassium, calcium, and sodium). Quince fruits were harvested in the course of October and thereafter analysed at the stage of consumption ripeness after storage at the temperature of +2°C and a relative air humidity of 85%. The contents of pectins in fruits were high - the cultivar Hruškovitá contained 3.51 ± 0.19 g/100 g FW. The contents of vitamin C were also high, the cultivar Muškatová containing...
Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia
Biljana Rabrenovic, Etelka Dimic, Milan Maksimovic, Sladjana Sobajic, Ljiljana Gajic-Krstajic
Czech J. Food Sci., 2011, 29(1):74-78 | DOI: 10.17221/180/2010-CJFS
Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from...
Quality of shiitake stipe steamed bun
Yu-Hsiu Tseng, Joan-Hwa Yang, Chi-En Lee, Jeng-Leun Mau
Czech J. Food Sci., 2011, 29(1):79-86 | DOI: 10.17221/171/2009-CJFS
Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total...