Czech Journal of Food Sciences, 2011 (vol. 29), issue 3
Lupin composition and possible use in bakery - a review
Zlatica Kohajdová, Jolana Karovičová, Štefan Schmidt
Czech J. Food Sci., 2011, 29(3):203-211 | DOI: 10.17221/252/2009-CJFS 
Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many countries in recent years. The review reports on the current knowledge about nutritional characteristics (proteins, amino acids, starch, sugars, fiber, lipids, fatty acids, vitamins, antinutritional compounds) and potential use of different lupin seed products (flour, kernel fiber, protein isolates and concentrates) for baking applications. The influence of lupin addition on the rheological properties of dough and quality of final products are also described....
Usefulness of selected methods of colour change measurement for pork quality assessment
Tadeusz Karamucki, Józefa Gardzielewska, Artur Rybarczyk, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska
Czech J. Food Sci., 2011, 29(3):212-218 | DOI: 10.17221/191/2010-CJFS
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples of the muscle longissimus lumborum, taken from 128 carcasses weighing 70-105 kg (equal number of both sexes - 64), obtained from pigs slaughtered in an industrial process line. The relationships were determined between the meat quality traits (concentrations of basic chemical components in the meat, colour, sensory analysis of wateriness and firmness, WHC and pHu), and the changes in colour parameters measured in CIELAB and CIELCh scales,...
Cholesterol removal by Lactobacillus plantarum isolated from homemade fermented cream in Inner Mongolia of China
Li-Dong Guo, Li-Jie Yang, Gui-Cheng Huo
Czech J. Food Sci., 2011, 29(3):219-225 | DOI: 10.17221/224/2009-CJFS
A total of 38 strains were initially isolated from Jiaoke, a homemade traditional fermented cream, which was sourced from Inner Mongolia, China, and 6 strains were selected after screening, which was based on their cholesterol removal abilities. The Lactobacillus plantarum with the highest level of cholesterol removal from the media was identified using phenotypical characteristics and 16S rRNA sequences, and was named L. plantarum KLDS 1.0344. The mechanisms for cholesterol removal involved co-precipitation, assimilation, and degradation of cholesterol by L. plantarum KLDS 1.0344. At a level of 8.56 log cfu/ml, L. plantarum...
Cryoprotective effect of polydextrose on chicken surimi
Dragan Kovačević, Krešimir Mastanjević, Jasna Kordić
Czech J. Food Sci., 2011, 29(3):226-231 | DOI: 10.17221/201/2008-CJFS
Two thermal analysis techniques - Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), - were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2-10%), (b) κ-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2-10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2-10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg...
Application of wheat B-starch in biodegradable plastic materials
Evžen Šárka, Zdeněk Kruliš, Jiří Kotek, Lubomír Růžek, Anna Korbářová, Zdeněk Bubník, Michaela Růžková
Czech J. Food Sci., 2011, 29(3):232-242 | DOI: 10.17221/292/2010-CJFS
Food application of wheat B-starch comprising small starch granules as a result of lower quality is problematic. Accordingly, B-starch or acetylated starch prepared from it, with the degree of substitution (DS) of 1.5-2.3, was used in biodegradable films after blending with poly-(ε-caprolactone) (PCL). The following mechanical characteristics of the produced films were derived from the stress-strain curves: Young modulus, yield stress, stress-at-break, and strain-at-break. Water absorption of PCL/starch (60/40) films was determined according to European standard ISO 62. The measured data were compared with those of commercial A-starch. The...
Prediction of beer foam stability from malt components
Edyta Kordialik-Bogacka, Natalia Antczak
Czech J. Food Sci., 2011, 29(3):243-249 | DOI: 10.17221/225/2010-CJFS
Industrial unhopped worts produced from different batches of commercial malt were taken to analyse the contents of compounds related to beer foam stability, such as polypeptides, polyphenols, and β-glucan. Kolbach index of malts was also determined. Foam stability of beers produced from these wort batches was measured and the relationship between the foam stability and malt components was sought. The findings showed that the great variation in total and hydrophobic polypeptides as well as β-glucan contents among malt batches did not substantially influence the beer foam stability. None of the studied malt parameters correlated highly with...
Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modelling
Reza Amiri Chayjan, Mahmood Esna-Ashari
Czech J. Food Sci., 2011, 29(3):250-259 | DOI: 10.17221/328/2009-CJFS
Artificial neural networks (ANNs) and four empirical mathematical models, namely Henderson, GAB, Halsey, and Oswin were used for the estimation of equilibrium moisture content (EMC) of the dried grape (black currant). The results showed that the EMC of the grape were more accurately predicted by ANN models than by the empirical models. The heat and entropy of sorption of the grape have separately been predicted by two mathematical models as a function of EMC with desirable coefficient of determination (R2 ≈ 0.99). At the EMC above 7% (d.b.), the heat and entropy of the grape sorption were smoothly decreased,...
Evaluation of mineral and heavy metal contents in Croatian blackberry wines
Daniela Amidžić Klarić, Ilija Klarić, Darko Velić, Irena Vedrina Dragojević
Czech J. Food Sci., 2011, 29(3):260-267 | DOI: 10.17221/132/2009-CJFS
The mineral and heavy metal contents in 17 commercially available Croatian blackberry wines were determined by FAAS/FAES and GFAAS. The concentrations of potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, cobalt, chromium, and cadmium were between (in mg/l) 924-1507, 11.81-120.10, 86.4-457.1, 183.4-381.2, 0.082-6.273, 0.058-0.767, 1.47-11.53, 0.247-6.645, and (in µg/l) 3.21-11.89, 10.08-15.88, and 0.55-9.9, respectively. A negative correlation was found between the concentrations of macro (Mg) and micro (Fe) minerals. Furthermore, positive correlations were observed between the concentrations of manganese, cadmium, and cobalt...
Separation and character analysis of anthocyanins from mulberry (Morus alba L.) pomace
Wenna Zhang, Jianjun He, Qiuhong Pan, Fuliang Han, Changqing Duan
Czech J. Food Sci., 2011, 29(3):268-276 | DOI: 10.17221/124/2008-CJFS
Mulberry pomace, as a by-product of juice and wine making, was investigated as a potential source of natural anthocyanins. The results showed that anthocyanin contents in mulberry pomace from two varieties were above 250 mg/100 g, that is 74%-79% of that in mulberry whole fruit. Thus, mulberry pomace could be a potential anthocyanins source. The anthocyanins in mulberry pomace had an attractive red colour with the chroma at 5.0 and hue angle at 6.8. Five anthocyanins were identified in mulberry pomace, cyanidin-3-glucoside and cyanidin-3-rutinoside being the major anthocyanins. The method of the separation of the two anthocyanins was studied showing...
Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro
Biljana Damjanović-Vratnica, Tatjana Đakov, Danijela Šuković, Jovanka Damjanović
Czech J. Food Sci., 2011, 29(3):277-284 | DOI: 10.17221/114/2009-CJFS
Chemical composition of the essential oil of Eucalyptus globulus Labill., grown in Montenegro, was analysed by gas chromatography-mass spectrometry and its antimicrobial activity was evaluated against 17 microorganisms, including food poisoning and spoilage bacteria and human pathogens.The Eucalyptus essential oil yield was 1.8% (w/w) on the fresh weight basis, whereas the analysis resulted in the identification of a total of 11 constituents, 1.8 cineole (85.8%), α-pinene (7.2%), and β-myrcene (1.5%) being the main components. Other compounds identified in the oil wereβ-pinene, limonene, α-phellandrene, γ-terpinene,...
New menthone type of Mentha pulegium L. volatile oil from northwest Iran
Mohammad Bagher HASSANPOURAGHDAM, Amir Behzad AKHGARI, Mohammad Ali AAZAMI, Javid EMARAT-PARDAZ
Czech J. Food Sci., 2011, 29(3):285-290 | DOI: 10.17221/165/2009-CJFS
The constituents of the volatile oil of air-dried aerial parts of Mentha pulegium L. (Lamiaceae) plants wildly growing in Northwest Iran were analysed by GC/MS. 46 components were identified, comprising 96.6% of the essential oil. Monoterpenes (78.9%) were the main class of the identified components followed by a minor proportion of sesqui-terpenes (11%). Oxygenated monoterpenes (75.3%) were the major subclass of volatile oil components with menthone (38.7%), menthol (11.3%), neomenthol (10.5%), and pulegone (6.8%) as major compounds. Sesquiterpene hydrocarbons (10.6%) were the highlighted subclass of 15 carbons sesquiterpenoidal compounds...
Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species
Isil VAR, Zerrin ERGINKAYA, Bulent KABAK
Czech J. Food Sci., 2011, 29(3):291-297 | DOI: 10.17221/179/2009-CJFS
A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium...