Czech Journal of Food Sciences, 2018 (vol. 36), issue 4
Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteriaFood Microbiology and Safety
Oto HANUŠ, Ludmila KŘÍŽOVÁ, Jana HAJŠLOVÁ, Jaromír LOJZA, Marcela KLIMEŠOVÁ, Libor JANŮ, Petr ROUBAL, Jaroslav KOPECKÝ, Radoslava JEDELSKÁ
Czech J. Food Sci., 2018, 36(4):277-283 | DOI: 10.17221/391/2017-CJFS 
The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 - YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups - control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were...
Fruit juices with probiotics - new type of functional foodsFood Microbiology and Safety
Šárka HORÁČKOVÁ, Kristýna ROKYTOVÁ, Kristina BIALASOVÁ, Iveta KLOJDOVÁ, Marcela SLUKOVÁ
Czech J. Food Sci., 2018, 36(4):284-288 | DOI: 10.17221/39/2018-CJFS
The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22...
Antioxidant activity and phenolic content of organic and conventional vine cane extractsFood Analysis, Food Quality and Nutrition
Lucia GHARWALOVÁ, Daniel HUTÁR, Jan MASÁK, Irena KOLOUCHOVÁ
Czech J. Food Sci., 2018, 36(4):289-295 | DOI: 10.17221/19/2018-CJFS
Phenolic antioxidants, such as resveratrol and polydatin, occur in grapevine as secondary metabolites responsible for the plants protection against biotic and abiotic stress. The antioxidant profile and content depends on agro-climatic conditions, which may act as stress factors. In order to determine the significance of the use of spraying pesticides on the antioxidant content in pruned canes, we examined samples of white and blue Vitis vinifera varieties from conventional and organic vineyards. Phenols from these samples were extracted by 40% ethanol. HPLC was used to determine differences in the stilbenoid composition and the DPPH assay...
Influence of calpain on lamb myofibrillar proteins degradation during in vitro cultureFood Analysis, Food Quality and Nutrition
Mukaddas MUHTAR, Ma Yi QIAO, Batur ABLIKIM, Arzugul ABDUWALI, Yusup SULAYMAN
Czech J. Food Sci., 2018, 36(4):296-300 | DOI: 10.17221/423/2017-CJFS
Tenderness is an important indicator of meat quality, degradation plays important role during the maturation, therefore improving meat quality and tenderness. Understanding the process of myofibrillar and which enzymes affect degradation is more needed to prove. In this study we used longest muscle of Bashibai sheep of Xinjiang as the experiment material. The isolated myofibrillar protein and μ-calpains are incubated at 4°C about 1, 3, 7, 14, and 21 days using in vitro culture method and analysed by SDS-PAGE, Western blotting. Results showed that μ-calpain can improve the degradation of some myofibrillar proteins. Desmin was degraded...
Effect of okara and vital gluten on physico-chemical properties of noodleFood Analysis, Food Quality and Nutrition
Wei-Chen PAN, Yu-Ming LIU, Sy-Yu SHIAU
Czech J. Food Sci., 2018, 36(4):301-306 | DOI: 10.17221/329/2017-CJFS
Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10-15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of...
Colour change and kinetics of winter jujube slices during pulsed air-jet impingement dryingFood Technology and Economy, Engineering and Physical Properties
Yuxue CAO, Gao WANG, Yong HUANG, Rongguang ZHU, Qiang WANG, Shiyu WEI, Xuedong YAO
Czech J. Food Sci., 2018, 36(4):307-313 | DOI: 10.17221/259/2017-CJFS
The colour and the characteristics of colour change curves of winter jujube slices at different temperatures (55, 60, 65, 70, and 75°C) by the single factor experiment during pulsed air-jet impingement drying were stidied. The experimental data of colour difference (ΔE*) were fitted and verified by classic colour change model of thin fruit and vegetable. The results showed that L*(whiteness/darkness) and -a* (redness/greenness) of winter jujube slices decreased with the increase of drying time at different drying temperatures, while the change in the early stage was rapid, the latter stage was slow. The b*...
Quality of noodles made from colour-grained wheatFood Technology and Economy, Engineering and Physical Properties
Dongyun MA, Jian ZHANG, Yaoguang LI, Chenyang WANG
Czech J. Food Sci., 2018, 36(4):314-320 | DOI: 10.17221/130/2017-CJFS
The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess...
Inlet temperature affects spray drying quality of watermelon powderFood Technology and Economy, Engineering and Physical Properties
Yue SHI, Jing WANG, Yubin WANG, Huijuan ZHANG, Yue MA, Xiaoyan ZHAO, Chao ZHANG, 3*
Czech J. Food Sci., 2018, 36(4):321-328 | DOI: 10.17221/406/2017-CJFS
The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermelon powder dried at 130°C was the highest among all tested powders. The D50 of the watermelon powder dried at 130°C was 18.21 ± 0.22 µm with a span of 1.73 ± 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130°C was higher than that dried at both 120 and 150°C and showed stronger thermal stability....
Pulsed air jet impingement drying characteristics of winter jujube slicesFood Technology and Economy, Engineering and Physical Properties
Shi-Yu WEI, Gao WANG, Yong HUANG, Rong-Guang ZHU, Qiang WANG, Xiang-Nan ZHANG, Yu-Xue CAO, Xue-Dong YAO
Czech J. Food Sci., 2018, 36(4):329-337 | DOI: 10.17221/258/2017-CJFS
The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52-4.93 × 10-9 m2/s and increased with...
Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice branFood Technology and Economy, Engineering and Physical Properties
Yuxin WANG, Guoping YU, Xiaodan ZANG, Fei YE
Czech J. Food Sci., 2018, 36(4):338-348 | DOI: 10.17221/369/2017-CJFS
The optimum extraction conditions of the aqueous enzymatic extract from rice bran (AEERB) were evaluated with respect to γ-oryzanol content and ferric reducing/antioxidant power (FRAP) activity by using response surface methodology. The results showed that the effect of the extraction temperature on γ-oryzanol content and FRAP activity was the most significant. The optimal conditions were determined as follows: Trypsin, 453 U/g at 56°C and pH 7.9 for 2 h at a liquid/solid ratio of 7 : 1. The corresponding γ-oryzanol content and FRAP activity were 0.1749 mg/g and 0.5043 mmol FeSO4/g, respectively. The antioxidant activities...
Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodologyFood Technology and Economy, Engineering and Physical Properties
Na XIAN, Guohua HU
Czech J. Food Sci., 2018, 36(4):349-356 | DOI: 10.17221/476/2016-CJFS
Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness,...