Czech Journal of Food Sciences, 2019 (vol. 37), issue 6

Processing technology of tea bakery foods - a ReviewReview

Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao, Haitao Huang

Czech J. Food Sci., 2019, 37(6):391-402 | DOI: 10.17221/214/2018-CJFS  

Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea...

Application of fermented soya as a bacterial starter for production of fermented milkFood Microbiology and Safety

Jurate Slapkauskaite, Aiste Kabasinskiene, Dalia Sekmokiene

Czech J. Food Sci., 2019, 37(6):403-408 | DOI: 10.17221/194/2018-CJFS  

In order to improve the quality and health safety of fermented milk, soya fermented by different lactic acid bacteria (LAB) was used. It was found that soya fermented by solid state (SSF) and submerged (SmF) fermentation can be used for the processing of innovative fermented milk, because the final product is enriched with soya proteins and LAB. Lactobacillus sakei in milk-soya samples, treated with submerged fermentation, was responsible as the strain for low active acidity (pH 4.62), high titratable acidity (99.0 T) and degradation of lactose (up to 4.18%) P ≤ 0.05, lower amounts of D(-) lactic acid isomers, biogenic amines and high acceptability...

Distribution of extracellular DNA in Listeria monocytogenes biofilmFood Microbiology and Safety

Martina Šuláková, Jarmila Pazlarová, Rikke Louise Meyer, Kateřina Demnerová

Czech J. Food Sci., 2019, 37(6):409-416 | DOI: 10.17221/9/2019-CJFS  

Extracellular DNA (eDNA) is an abundant matrix component that protects biofilm from environmental stress, facilitate horizontal gene transfer, and serve as a source of nutrients. eDNA is also found in Listeria monocytogenes biofilm, but it is unknown to which extent its importance as a matrix component varies in terms of phylogenetic relatedness. This study aims to determine if these variations exist. Biofilm forming capacity of ten L. monocytogenes strains of different phylogenetic lineages and serotypes was examined using crystal violet assay at 37°C and 22°C. eDNA content was evaluated fluorometrically at 37°C and at 22°C, then the 3D structure...

Use of allyl-isothiocyanate and carvacrol to preserve fresh chicken meat during chilling storageFood Microbiology and Safety

Khabat Noori Hussein, László Friedrich, Gabriella Kiskó, Emna Ayari, Csaba Németh, István Dalmadi

Czech J. Food Sci., 2019, 37(6):417-424 | DOI: 10.17221/80/2019-CJFS  

The effect of active compounds (ACs), allyl-isothiocyanate (AITC) and carvacrol (CARV), as natural additives on the quality of fresh chicken meat was evaluated. The meat was treated with 500 and 1000 ppm of ACs, vacuum packaged and stored at 4°C up to 8 days. Physicochemical characteristics, lipid oxidation, microbiological status, sensorial electronic-nose based properties were examined. AITC, particularly 1000 ppm, showed greater activity than CARV and resulted in colour changes, accumulative odour production, triggered reduction in the growth of Pseudomonas lundensis, Staphylococcus aureus, and Bacillus cereus and 3 log10 CFU/g reduction in aerobic...

Analysis of total arsenic content in purchased rice from EcuadorFood Analysis, Food Quality and Nutrition

Oliva L. Atiaga-Franco, Xose L. Otero, Alejandrina Gallego-Picó, Luis A. Escobar-Castañeda, Juan C. Bravo-Yagüe, David Carrera-Villacrés

Czech J. Food Sci., 2019, 37(6):425-431 | DOI: 10.17221/183/2018-CJFS  

Natural and anthropogenic sources contribute to arsenic contamination in water and human food chain in Andean countries. Human exposure to arsenic via rice consumption is of great concern in countries where this crop is the dominant staple food, and limited information is available on the arsenic contamination on rice in Ecuador. This work was to contribute to the lack of knowledge analysing total arsenic by hydride generation-atomic absorption spectrometry in the samples of white, brown and parboiled rice purchased in Ecuadorian markets and produced in the two main rice wetlands in Ecuador, Guayas and Los Ríos, were carried out. For the samples from...

Pulsed electric field enhanced freeze-drying of apple tissueFood Analysis, Food Quality and Nutrition

Yali Wu, Dongguang Zhang

Czech J. Food Sci., 2019, 37(6):432-438 | DOI: 10.17221/230/2018-CJFS  

The influence of pulsed electric field (PEF) on freeze-drying of apple tissue was investigated. The freeze-drying was performed with different parameters of PEF treatment, and PEF treatment on the drying characters, microstructure, rehydration ratio, effective diffusion coefficient and hardness of apple tissue were discussed separately. The results indicated that PEF utilization as a pretreatment of apples enhances the drying process. The drying time was shortened by 17.73% at most, specific energy consumption decreased by 24.74% at most, and the rehydration ratio was improved by 65.22% at most for PEF treatment samples respectively, compared with...

The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017Food Analysis, Food Quality and Nutrition

Zdeněk Svoboda, Renata Mikulíková, Karolína Benešová, Sylvie Běláková

Czech J. Food Sci., 2019, 37(6):439-445 | DOI: 10.17221/317/2018-CJFS  

In 2012-2017, the occurrence of deoxynivalenol, zearalenone and T-2 toxin in 592 samples of malting barley from different regions of the Czech Republic was studied using the ELISA immunochemical method. On average, the total content of positive samples was 18.6% for deoxynivalenol (DON), 9.5% for zearalenone (ZEN) and 20.5% for T-2 toxin. The highest values measured were 917 μg/kg for DON (2012), 42 μg/kg for ZEN (2017) and 199 μg/kg for T-2 toxin (2013). The maximal DON and ZEN contents in cereals intended for food production are limited by the Commission Regulation (EC) No. 1881/2006, the EU limit from 2013 applies for the sum of T-2 and...

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal propertiesFood Analysis, Food Quality and Nutrition

Ayla Arslaner, Mehmet Ali Salik, Salih Özdemir, Ahmet Akköse

Czech J. Food Sci., 2019, 37(6):446-455 | DOI: 10.17221/311/2018-CJFS  

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB...

Preparation of starch phosphate carbamides and its application for improvement of noodle qualityFood Analysis, Food Quality and Nutrition

Yaojun Sun, Shengru Yang, Guanglei Li, Mengxing Li

Czech J. Food Sci., 2019, 37(6):456-462 | DOI: 10.17221/159/2019-CJFS  

Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities...

Activity of natural radionuclide 210Pb in different foodstuffs in the Czech Republic and its annual intakeFood Analysis, Food Quality and Nutrition

Miluše Bartusková, Irena Malátová, Věra Bečková, Jiří Hůlka

Czech J. Food Sci., 2019, 37(6):463-468 | DOI: 10.17221/140/2019-CJFS  

Activities of 210Pb in 18 sorts of foodstuffs were determined by radiochemical analysis. The lowest activity was found in carrots (0.01 Bq/kg) and cabbage (0.03 Bq/kg), the highest in banana (1.54 Bq/kg). The activity in potatoes, milk, wheat rolls, dairy products and beef was below the limit of detection. Annual intake of 210Pb by inhabitants of the Czech Republic was calculated using food basket and it was 117.7 Bq/year; without banana 101.2 Bq/year. It is higher than the average value given by UNSCEAR Report for the world as well as for Europe. The reason of this finding is discussed.