Czech Journal of Food Sciences, 2021 (vol. 39), issue 1
Congratulations on the life anniversary of prof. Pavel Jelen, Ph.D., P.Eng., Professor Emeritus of University of Alberta, Edmonton and University of Chemistry and Technology, PragueBibliographical Notice
Milada Plocková
Czech J. Food Sci., 2021, 39(1):1-2 | DOI: 10.17221/6/2021-CJFS 
Prof. Pavel Jelen, the internationally recognised expert in the field of dairy processes and technologies, founder and editor-in-chief of the International Dairy Journal, an active member of the International Dairy Federation and last but not least, a long-term active member of the editorial board of the Czech Journal of Food Sciences, who with extraordinary willingness, professional erudition and kindness towards the authors prepares expert opinions on the manuscripts in high numbers, will celebrate incredible 'logs' in full professional activity in February 2021.
Rye - the nutritional and technological evaluation in Czech cereal technology - A review: Grain and floursReview
Marcela Sluková, Lucie Jurkaninová, Ivan Švec, Pavel Skřivan
Czech J. Food Sci., 2021, 39(1):3-8 | DOI: 10.17221/203/2020-CJFS
Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling...
Effects of cultivation media and NaCl concentration on the growth kinetics and biogenic amine production of Lactobacillus reuteriOriginal Paper
Patrik Body, Gabriel Greif, Gabriela Greifová, Margaréta Sliacká, Mária Greifová
Czech J. Food Sci., 2021, 39(1):9-16 | DOI: 10.17221/190/2020-CJFS
We analysed and compared the ability of four strains of Lactobacillus reuteri of sheep origin ranked as NSLAB (non-starter lactic acid bacteria) to grow and produce biogenic amines (BA) under cultivation conditions varying in cultivation media and salt content. The production of biogenic amines was primarily dependent on the growth rate of L. reuteri under particular cultivation conditions. From among produced BA, tyramine appeared as the dominant one while L. reuteri CCM 3644 possessed the most potent aminogenic ability. The influence of NaCl on the growth and production of BA was dependent on their concentration. Higher...
Combined effect of high temperature and drought on yield and malting quality of barleyOriginal Paper
Ivan Bohačenko, Vratislav Psota, Jiří Hartmann, Markéta Musilová
Czech J. Food Sci., 2021, 39(1):17-22 | DOI: 10.17221/146/2019-CJFS
Spring barley varieties Tolar and Marthe were grown under the standard conditions and stress conditions with a combined effect of high temperature and drought in three experiments conducted in the greenhouse of phytotron type. The results showed that growing under the stress conditions led to reduced yield, grain quality and malt quality. This effect was observed both in the individual years and on average for the entire study period. Average yield of grain declined by ca 53% and retention above 2.5 mm screen decreased by ca 28% (P = 0.001). Further, average content of proteins rose by 3.7% while starch content decreased by 5.1% (P...
Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubesOriginal Paper
Lijun Wang, Shusuke Oura, Yongbo Wu
Czech J. Food Sci., 2021, 39(1):23-28 | DOI: 10.17221/135/2020-CJFS
It is essential to develop a simple method to assess food quality quantitatively. Available methods primarily rely on nanotechnology and offer high selectivity and sensitivity. In this study, we aimed to develop a sensitive nanoprobe, and, to this end, a double-stranded DNA-encased HiPco carbon nanotube (dsDNA-HiPco) hybrid was prepared and used to evaluate the antioxidant potential of a Chinese tea against hydrogen peroxide (H2O2) with a range of irradiation wavelengths. The morphology and dispersion of the hybrids were analysed using atomic force microscopy, which showed that dsDNA wrapped on the SWCNT surface well and homogeneous dispersion of the...
Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patientsOriginal Paper
Ozen Parlak, Ayse Neslihan Dundar
Czech J. Food Sci., 2021, 39(1):29-34 | DOI: 10.17221/145/2020-CJFS
Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers...
Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredientsOriginal Paper
Rima Kumalasari, Luki Vanadiani, Riyanti Ekafitri, Ina Siti Nurminabari, Dewi Desnilasari, Nur Kartika Indah Mayasti, Diki Nanang Surahman
Czech J. Food Sci., 2021, 39(1):35-41 | DOI: 10.17221/94/2020-CJFS
This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars...
Modelling the inactivation of Staphylococcus aureus at moderate heating temperaturesOriginal Paper
Veronika Lehotová, Karla Miháliková, Alžbeta Medveďová, Ľubomír Valík
Czech J. Food Sci., 2021, 39(1):42-48 | DOI: 10.17221/201/2020-CJFS
The survival of bacterial contaminants at moderate processing temperatures is of interest to many food producers, especially in terms of the safety and quality of the final products. That is why the heat resistance of Staphylococcus aureus 2064, an isolate from artisanal Slovakian cheese, was studied in the moderate temperature range (57-61 °C) by the capillary method. The fourth decimal reduction time t4D- and z-values were estimated in two steps by traditional log-linear Bigelow and non-linear Weibull models. In addition, a one-step fitting procedure using the Weibull model was also applied. All the approaches provided...
Phloridzin as a marker for evaluation of fruit products authenticityOriginal Paper
Magdaléna Hrubá, Josef Baxant, Helena Čížková, Veronika Smutná, František Kovařík, Rudolf Ševčík, Kristýna Hanušová, Aleš Rajchl
Czech J. Food Sci., 2021, 39(1):49-57 | DOI: 10.17221/239/2020-CJFS
Abstract: Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products. To test this proposal, the heat and oxidation stability of phloridzin was firstly confirmed. Then the distribution and variability of phloridzin in apples were studied, showing no difference between the tested apple varieties (Golden Delicious, Granny Smith, Rubin and Champion) but a significant difference in phloridzin content in seeds (2 380 ± 755 mg kg-1) compared to peel, flesh and core, which contained less than 70 mg kg-1....
Sensory evaluation of chocolate bar production materials of dry cocoa seeds in various fermentation treatmentsShort Communication
Nurhayati Nurhayati, Mulono Apriyanto
Czech J. Food Sci., 2021, 39(1):58-62 | DOI: 10.17221/272/2020-CJFS
The processing of chocolate bars is influenced by cocoa beans used. Chocolate bar is one of the downstream products with a simple processing process. The taste and aroma in candy comes from chocolate bars. Fermentation is an important activity in the formation of cocoa flavour. This study aims to determine the panellists' acceptance of chocolate bars produced from various fermentation treatments of sun-dried cocoa beans. The materials used in this study were cocoa beans of varieties of Lindak. The fermentation variation consisted of two treatments, namely, the addition of the inoculum gradually (A1) and the addition of the inoculum simultaneously at...