Czech Journal of Food Sciences, 2013 (vol. 31), issue 4

Effect of natural antioxidants on the colour and lipid stability of paprika salamiOriginal Paper

Bo-Anne ROHLÍK, Petr PIPEK, Jan PÁNEK

Czech J. Food Sci., 2013, 31(4):307-312 | DOI: 10.17221/327/2012-CJFS  

The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry fermented sausages. The complicated structure of dried sausages with different kinetics of colour changes was evaluated using VIA software NIS-Elements 2.20 and lightness L*, redness a*, yellowness b*, mean red (R), mean green (G), and mean blue (B) were measured; the ratio of red r = R/(R + G + B) and hue h = arctg (a*/b*) were...

Nutritional value of the protein of consumer carp Cyprinus carpio L.Original Paper

Krystyna A. SKIBNIEWSKA, Janusz ZAKRZEWSKI, Jan KŁOBUKOWSKI, Henryk BIAŁOWIĄS, Barbara MICKOWSKA, Janusz GUZIUR, Zbigniew WALCZAK, Józef SZAREK 6

Czech J. Food Sci., 2013, 31(4):313-317 | DOI: 10.17221/337/2012-CJFS  

The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The...

Effects of lactation stage, breed, and lineage on selenium and iodine contents in goat milkOriginal Paper

Lenka ROZENSKÁ, Alena HEJTMÁNKOVÁ, Dana KOLIHOVÁ, Daniela MIHOLOVÁ

Czech J. Food Sci., 2013, 31(4):318-322 | DOI: 10.17221/82/2013-CJFS  

Selenium and iodine contents were analysed in goat milk coming from three commercially oriented farms in east (farm A) and south (farms B, C) Bohemia. The average iodine level found in milk from farm A was 393.6 ± 111.2 µg/kg, from farm B 584.9 ± 186.9 µg/kg, and from farm C 397.6 ± 223.4 µg/kg. The average level of selenium found in milk from farm A was 9.19 ± 2.17 µg/kg, from farm B 6.20 ± 0.53 µg/kg, and from farm C 6.57 ± 2.29 µg/kg. The results showed significantly strong correlations between selenium and iodine contents in milk and in mineral supplement (r...

Isolation, identification and antibiotic susceptibility of nis⁺ Lactococcus lactis from dairy and non-dairy sourcesOriginal Paper

Priti KHEMARIYA, Sudhir SINGH, Gopal NATH, Anil K. GULATI

Czech J. Food Sci., 2013, 31(4):323-331 | DOI: 10.17221/316/2012-CJFS  

Eight isolates of Lactococcus lactis subsp. lactis were isolated and identified by phenotypic and molecular characterisation out of 23 isolates of lactic acid bacteria (LAB) from different dairy and non-dairy sources. Out of eight strains, four were obtained from dairy and four from non-dairy sources. All eight strains of L. lactis subsp. lactis were able to produce zones of inhibition against the Lactobacillus acidophilus NCDC 015. The antimicrobial agent produced by the isolates inhibited the growth of a range of related lactic acid bacteria and certain Gram positive food-borne microorganisms. The antimicrobial...

Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperatureOriginal Paper

Muhammad NADEEM, Muhammad ABDULLAH, Imtiaz HUSSAIN, Saima INAYAT, Arshad JAVID, Yasir ZAHOOR

Czech J. Food Sci., 2013, 31(4):332-339 | DOI: 10.17221/366/2012-CJFS  

The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) - LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ground and dried leaves with 80% ethanol at room temperature for 48 hours. LEMO was added into butter at three different concentrations, i.e. 400 ppm (T₁), 600 ppm (T₂), and 800 ppm (T₃) and compared with a treatment which was not supplemented with LEMO, i.e. control (T₀). The addition of LEMO at all three levels did not have any effect on butter composition. Free fatty acids, peroxide value and p-anisidine...

Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery productsOriginal Paper

Jindřiška KUČEROVÁ, Viera ŠOTTNÍKOVÁ, Šárka NEDOMOVÁ

Czech J. Food Sci., 2013, 31(4):340-346 | DOI: 10.17221/352/2012-CJFS  

Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found...

Mechanical properties of native maize, wheat, and potato starchesOriginal Paper

Mateusz STASIAK, Marek MOLENDA, Ireneusz OPALIŃSKI, Wioletta BŁASZCZAK

Czech J. Food Sci., 2013, 31(4):347-354 | DOI: 10.17221/348/2012-CJFS  

The interrelations between moisture content and mechanical properties of dry and wet native starches of wheat, maize, and potato were investigated. Strength parameters of powders were tested using direct shear and ring shear tester. Carr indices and associated parameters were determined using a Hosokawa Powder Tester. Particle size distribution of powder was analysed using an Infrared Particle Sizer. Uniaxial compression test was conducted to determine the reaction of powder in a cylindrical probe to vertical load. Mechanical behaviour of the material was found to be changing with increasing moisture content. Mechanical behaviour of potato starch was...

Funcionality of several cake ingredients: A comprehensive approachOriginal Paper

Julia Rodríguez-García, Ana Puig, Ana Salvador, Isabel Hernando

Czech J. Food Sci., 2013, 31(4):355-360 | DOI: 10.17221/412/2012-CJFS  

The roles of some cake ingredients - oil, a leavening agent, and inulin - in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with...

Effects of spray-dried sourdough on flour characteristics and rheological properties of doughOriginal Paper

Abolfazl GOLSHAN TAFTI, Seyed Hadi PEIGHAMBARDOUST, Flora BEHNAM, Akbar BAHRAMI, Roya AGHAGHOLIZADEH, Mahdieh GHAMARI, Seyed ABBAS RAFAT

Czech J. Food Sci., 2013, 31(4):361-367 | DOI: 10.17221/183/2012-CJFS  

The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough level in the blends increased, the pH values significantly (P < 0.05) decreased. Wet gluten content and sedimentation values were decreased in the flours containing spray-dried sourdough compared to those of the control. Water absorption significantly increased compared to that of the control. However, the dough development time was not affected by sourdough powder addition. Degree of softening significantly increased with an increase in the...

Application of ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) metabolomic fingerprinting to characterise GM and conventional maize varietiesOriginal Paper

Lukáš VÁCLAVÍK, Jaroslava OVESNÁ, Ladislav KUČERA, Jan HODEK, Kateřina DEMNEROVÁ, Jana HAJŠLOVÁ

Czech J. Food Sci., 2013, 31(4):368-375 | DOI: 10.17221/177/2013-CJFS  

The feasibility of metabolomic fingerprinting approach based on ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-QTOFMS) was studied to assess its ability to discriminate between maize varieties, and to show the associations between them on the metabolomic level. The non-targeted metabolomic analysis was applied to assess the variability within two varieties grown under different environmental conditions and to characterise the association within a sample set comprising both conventional and transgenic (MON-ØØ81Ø-6) maize varieties cultivated under the same environmental conditions...

Effect of high temperature and pressure on quantification of MON 810 maizeOriginal Paper

Zuzana GODÁLOVÁ, Eva BERGEROVÁ, Peter SIEKEL

Czech J. Food Sci., 2013, 31(4):376-381 | DOI: 10.17221/205/2012-CJFS  

Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 fragmented DNA. A two order difference in the species specific gene content compared to the transgenic DNA content in plant materials used has led to false negative results in the quantification of transgenic DNA. The maize containing 4.2% of the transgene after processing appeared to be as low as 3.0% (100°C) and 1.9% (121°C, 0.1 MPa). The 2.1% amount of the transgene dropped at 100°C...

Silicon content in beers from Korean market and estimation of its alimentary uptakeOriginal Paper

Je-Hyuk LEE, Kang Hun CHOI, Se Rom PARK, So A. SHIN, Soon Ah KANG, Ki-Hyo JANG

Czech J. Food Sci., 2013, 31(4):382-389 | DOI: 10.17221/369/2012-CJFS  

Silicon content of Korean domestic beer was approximately 13.2 mg/l, which was 142% higher than 9.24 mg/l in imported beer. The contents of Ca and Mg were in the range of 31-33 mg/l and 39-41 mg/l, respectively, which were similar in Korean domestic and imported beers. Through beer ingestion, the men's average Si intake was approximately 24.3 mg/day, which was 195% higher than the women's average Si intake (12.4 mg/day). In addition, it was found that 20-29 aged men and women took approximately 33.7 and 25.1 mg/day of Si, respectively, which are higher Si intakes through beer ingestion as compared to other age ranges. As to people in other age-ranges,...

Setting a protocol for hazelnut roasting using sensory and colorimetric analysis: Influence of the roasting temperature on the hazelnut quality Tonda Gentile delle Langhe cv.Original Paper

Dario DONNO, Gabriele L. BECCARO, Gabriella M. MELLANO, Sara Di PRIMA, Massimiliano CAVICCHIOLI, Alessandro K. CERUTTI, Giancarlo BOUNOUS

Czech J. Food Sci., 2013, 31(4):390-400 | DOI: 10.17221/390/2012-CJFS  

The influence of roasting temperature on the final quality of Piedmont hazelnut (cultivar Tonda Gentile delle Langhe) was evaluated. Sensory and colorimetric analyses were performed to define a quality profile of the fruit relating to the roasting technique parameters. Sensory analysis was conducted on roasted kernels through a trained panel. The effects of the different temperatures on colour were evaluated with two different techniques, colorimeter and scan-marker (scanner), in order to define the best method to individuate correlations between roasting temperature and colorimetric results. The quality traits of nuts roasted at different temperatures...

Determination of acrylamide in food using adsorption stripping voltammetryOriginal Paper

Helena VESELÁ, Emanuel ŠUCMAN

Czech J. Food Sci., 2013, 31(4):401-406 | DOI: 10.17221/256/2012-CJFS  

A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni²⁺ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide convenient conditions for the determination. optimal concentration of Ni²⁺ was 500 µmol/l. The sample preparation procedure was optimised. The best results were found for an ethanol/water mixture (1:2) and pH = 1.4. The samples were extracted in an ultrasound bath, and after centrifugation 0.2 ml of the extract was taken for the measurement. Voltammetric measurements...

Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheatOriginal Paper

Taťána Sumíková, Ludmila Gabrielová, Ladislav Kučera, Martin Žabka, Jana Chrpová

Czech J. Food Sci., 2013, 31(4):407-412 | DOI: 10.17221/286/2012-CJFS  

Fusarium head blight (FHB) is a serious cereal disease in the CzechRepublic. The most important pathogen associated with FBH is Fusarium graminearum, which can produce trichothecenes, mainly deoxynivalenol (DON) and its derivates. A set of 103 F. graminearum isolates were isolated from naturally infected wheat ears collected from 20 localities (25 ears from one locality) within the Czech Republic, in the year 2004. The ears were evaluated for DON content by ELISA. Maximum detected value was 30.7 mg/kg. A group of PCR assays targeting the segments of the Tri7, Tri13 and Tri3 genes were used to determine the...