Czech Journal of Food Sciences, 2021 (vol. 39), issue 6
Distribution of minerals between orange juice and orange flesh in various cultivarsOriginal Paper
Eid Brima, Hatem Mohamed
Czech J. Food Sci., 2021, 39(6):419-425 | DOI: 10.17221/258/2020-CJFS 
The aim of this study was to evaluate the distribution of essential and toxic elements between the orange juice and orange flesh of various orange cultivars. Different orange cultivars, such as Abousorah [Citrus sinensis (L.)], Aseear (Citrus aurantium), Afandi (Citrus reticulata Blanco), Helo (Citrus sinensis), and grapefruit (Citrus paradisi), were collected from local markets. Elemental analysis was carried out after microwave-assisted digestion using inductively coupled plasma mass spectrometry (ICP-MS) in 18 samples. Eleven elements (V, Cr, Mn, Co, Ni, Cu, Zn, As, Se, Cd, and Pb) were...
Chemical, nutritional, and bioactive compositions of fresh, washed, and blanched shiitakeOriginal Paper
Jeng-Leun Mau, Jim Tseng, Cheng-Rong Wu, Chien-Hung Chen, Sheng-Dun Lin
Czech J. Food Sci., 2021, 39(6):426-434 | DOI: 10.17221/214/2020-CJFS
Washing and blanching are two important steps for the processing of fresh good grade small shiitake into casual snacks and prepared foods. This study explored their effects on the dimensions, weights, proximate compositions, taste and bioactive compounds of the shiitake caps and stipes. Results showed that the dimensions and weights of the caps and stipes increased after washing but decreased after blanching. On a dry basis, washing did not affect the nutrients and bioactive compounds contents of shiitake except sugars and polyols compared to fresh samples. However, blanching greatly reduced all the quality contents of the shiitake. The major minerals...
The state of water is associated with the viability and acidification capacity of Lactobacilli in frozen sourdoughOriginal Paper
Di Chen, Qiang Cheng, Xinxin Xia, Shihua Chen, Changqing Shao, Jing Li, Jinshui Wang, Xingquan Wu
Czech J. Food Sci., 2021, 39(6):435-443 | DOI: 10.17221/82/2021-CJFS
The correlations between water state and the key factors affecting sourdough quality, including cell activity and acidification capacity of lactic acid bacteria (LAB), were established in this study. Results revealed that with the increase of frozen storage time, the cell density (CD), total titratable acidity (TTA), and organic acids content declined, whereas the pH value rose. Further, the freezable water content (FWC) and free water quantity (FWQ) decreased, but the total water loss rate (WLR) and immobilised water quantity (IWQ) increased. The CD showed a highly inversely correlation with WLR, and the pH value was strongly inversely correlated...
Mathematical models to describe the drying process of Moringa oleifera leaves in a convective-air dryerOriginal Paper
Kivaandra Dayaa Rao Ramarao, Zuliana Razali, Chandran Somasundram
Czech J. Food Sci., 2021, 39(6):444-451 | DOI: 10.17221/257/2020-CJFS
Drying kinetics of Malaysian Moringa oleifera leaves was investigated using a convective-air dryer. The drying parameters were: temperature (40, 50, 60, 70 °C), air velocity (1.3 m s-1, 1.7 m s-1). The drying process took place in the falling rate period and there was an absence of a constant rate period in this experiment. Six mathematical models (Lewis, Henderson and Pabis, Wang and Singh, Peleg, Page, and logarithmic) were selected for the description of drying characteristics of the leaves. The Wang and Singh model was determined as the best model based on the highest overall coefficient determinant (R2)...
Extraction optimisation and lipid-lowering activity of Auricularia heimuer polysaccharidesOriginal Paper
Xiang Hui Kong, Yin Peng Ma, Yu Pan, Wei Jiang, Ding Jin Li, Xi Jun Chen, Guo Li Yang, Zhen Hua Duan, Jie Chi Zhang
Czech J. Food Sci., 2021, 39(6):452-459 | DOI: 10.17221/146/2020-CJFS
Assessments of molecular weight distribution and activity/efficacy of Auricularia heimuer polysaccharides (AAP) are of substantial significance for its extraction process optimisation. In the present study, single-factor orthogonal test and response surface methodology were employed to optimise extraction conditions of AAP. Furthermore, a rat hyperlipidaemia model was established to compare the lipid-lowering activity of polysaccharides obtained by three extraction methods. Conditions for enzymatic hydrolysis were optimised as pH 5.0, 1% cellulase, 2.5% substrate concentration and enzymolysis time of 1.5 h, leading to an up to 31.8% polysaccharide...
Effects of special additives in wheat dough system measured by Mixolab techniqueOriginal Paper
Mónika Bartalné-Berceli, Eszter Izsó, Szilveszter Gergely, András Salgó
Czech J. Food Sci., 2021, 39(6):460-468 | DOI: 10.17221/228/2020-CJFS
Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10-30%, ARF 10-30%, YASO 10-50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab...
Study on nutritional characteristics and antioxidant capacity of mung bean during germinationOriginal Paper
Kexin Wang, Mengdi Huang, Simin Yang, Xin Li, Yumeng Gao, Pu Yang, Jinfeng Gao, Xiaoli Gao
Czech J. Food Sci., 2021, 39(6):469-478 | DOI: 10.17221/65/2021-CJFS
In this study, 22 mung bean varieties from different producing areas in China were used as materials to provide a theoretical basis for the breeding and utilisation of special mung bean sprout varieties. Principal component analysis and cluster analysis were used to comprehensively evaluate the overall quality. Finally, 22 germinated mung bean varieties were divided into 3 edible quality grades according to their quality scores. The results showed that Lvfeng 2 and Ankang mung bean sprouts with better comprehensive characters were varieties with higher scores, which could be developed and utilised as characteristic mung bean sprouts. The content of...
Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storageShort Communication
Garsa Alshehry, Amro Abdelazez, Heba Abdelmotaal, Walid Abdel-Aleem
Czech J. Food Sci., 2021, 39(6):479-486 | DOI: 10.17221/138/2021-CJFS
Beetroot (Beta vulgaris L.) is one of the plants that contain biologically active compounds that have a function in the prevention and treatment of a wide variety of diseases. The study aims to design new cookies that will support certain groups, such as schoolchildren who may be anaemic. Also, to determine four cookie treatments that were planned to substitute white wheat flour with extraction rate of 72% as follows: T0 (0%), T1 (2.5%), T2 (5.0%), T3 (7.5%), and T4 (10%) of beetroot powder to replace 100 g of flour; the cookies were baked at 180 °C for 30-35 min. The chemical composition...
Alteration in ginsenoside and cordycepin content by solid-state fermentation of red ginseng with Cordyceps militarisShort Communication
Young Suk Kim, Jong Min Lim, Bon-Hwa Ku, Hyung-Rae Cho, Jae-Suk Choi
Czech J. Food Sci., 2021, 39(6):487-492 | DOI: 10.17221/149/2020-CJFS
We aimed to increase the ginsenosides present in fermented red ginseng and enhance cordycepin production by Cordyceps militaris using solid-state fermentation. After 50 days of fermentation, red ginseng solid-state fermented with C. militaris demonstrated considerably higher contents of Rb3 (9.16%), Rd (513.93%), Rg2 (63.12%), Rg3 (20R; 112.53%), and Rg3 (20S; 101.17%) than untreated red ginseng. As the fermentation time increased, the production of cordycepin gradually increased, yielding approximately 34.8 mg kg-1 of cordycepin after 50 days of fermentation. In conclusion, red ginseng fermented by C....