Czech Journal of Food Sciences, 2022 (vol. 40), issue 1
Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A reviewReview
Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad
Czech J. Food Sci., 2022, 40(1):1-14 | DOI: 10.17221/116/2021-CJFS 
Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a frying medium. Extracted from the mesocarp of the oil palm fruit, PO needs to be processed to make it of edible quality. However, to meet growing global demand, it is often adulterated with recycled cooking oil (RCO), which is of inedible quality. As the methods of fresh palm olein (FPO) adulteration are sophisticated, it created an urgent need for...
Meat quality - Genetic background and methods of its analysisReview
Marek Kowalczyk, Agnieszka Kaliniak-Dziura, Michał Prasow, Piotr Domaradzki, Anna Litwińczuk
Czech J. Food Sci., 2022, 40(1):15-25 | DOI: 10.17221/255/2020-CJFS
Corrigendum in: CJFS. 2023 Feb 27; 41(1):78. doi:10.17221/26/2023-CJFSGrowing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic...
Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuitsOriginal Paper
Shahnila, Sana Arif, Imran Pasha, Hira Iftikhar, Fakiha Mehak, Razia Sultana
Czech J. Food Sci., 2022, 40(1):26-32 | DOI: 10.17221/309/2020-CJFS
Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory characteristics, and calorific value of the biscuits. Calcium absorption from supplemented biscuits was also determined. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. It profoundly increased the mineral content, mainly calcium from 43.57 mg 100 g-1...
Moisture content assessment of dried Hami jujube using image colour analysisOriginal Paper
Benxue Ma, Cong Li, Yujie Li, Wenxia Wang, Guowei Yu, Wancheng Dong, Yuanjia Zhang
Czech J. Food Sci., 2022, 40(1):33-41 | DOI: 10.17221/109/2021-CJFS
To investigate the feasibility of image colour information in predicting the moisture content of dried Hami jujube, the images were obtained under different colour space models, and the colour model component mean and chromaticity frequency sequences of R, G, B, H, S, V, L*, a* and b* were extracted through image analysis. After optimising the colour model component mean and chromaticity frequency sequence, the model was established and compared. The results showed that the GA-ELM (genetic algorithm - extreme learning machine) model established by CARS (competitive adaptive reweighted sampling) method to optimise 12 chromaticity...
Characteristic parameters of honey wines and dessert meadsOriginal Paper
Vojtěch Kružík, Adéla Grégrová, Lívia Vaispacherová, Eliška Václavíková, Tereza Škorpilová, Aleš Rajchl, Helena Čížková
Czech J. Food Sci., 2022, 40(1):42-50 | DOI: 10.17221/159/2021-CJFS
The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5-113.1 g L-1 and 17.3-136.3 g L-1, respectively; ii)...
Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional compositionOriginal Paper
Yu Gao, Jiajia Xu, Meng-Lei Xu, Zijie Wang, Jing Yang, Shusen Shi
Czech J. Food Sci., 2022, 40(1):51-60 | DOI: 10.17221/86/2021-CJFS
Riptortus pedestris is a potential edible insect, and its powder can be considered as an ideal nutrient source. This study sought to determine the nutritive quality of the powder from Riptortus pedestris. The protein and crude fat content of dried R. pedestris powder were 77.61 g 100 g-1 and 18.01 g 100 g-1, respectively. It contained 18 amino acids and 6 fatty acids comparable to eggs and soybean. The total essential amino acid contents could meet the requirement of preschool children and adults. The unsaturated fatty acid content in R. pedestris powder was comparatively more...
Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodologyOriginal Paper
Jingshui Xu, Haiying Yang, Chaoyi Zhang, Chuyi Liu
Czech J. Food Sci., 2022, 40(1):61-68 | DOI: 10.17221/22/2021-CJFS
In this paper, response surface methodology (RSM) was used to study the optimised process conditions of lotus root starches modified by treatment with sodium hypochlorite (NaOCl). Based on the Box-Behnken design, quadratic models were developed to correlate the reaction variables. Analysis of variance (ANOVA) revealed that the active chlorine content was the most significant variable for the response. Under the experimental conditions in this paper, the calculated carboxyl content (CNCOOH) of obtained samples was approximately 0.98% ± 0.02% (n = 5). The spectra of Fourier transform infrared (FTIR) spectroscopy displayed that...
Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrateOriginal Paper
Ivo Soural, Petr Šnurkovič, Monika Bieniasz
Czech J. Food Sci., 2022, 40(1):69-75 | DOI: 10.17221/194/2021-CJFS
One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L-1) is several times higher than that of apple juices without added vitamin C (around 50 mg L-1). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange...
New product development for mixed beverages of Aceh robusta coffee and cocoaShort Communication
Heru Prono Widayat, Rachman Jaya, Heri Safrijal, Eka Fitria
Czech J. Food Sci., 2022, 40(1):76-82 | DOI: 10.17221/94/2021-CJFS
Aceh Province is known by the central production of not only Gayo coffee but also Robusta coffee. They are produced on the southwest coast and east coast for cocoa commodities. Meanwhile, there have been changes in lifestyles, especially in the millennial generation, including at Aceh Province. To reach the opportunity it is very urgent to realise a new product development based on beverages. Focuses of this research were to obtain a coffee-cocoa blend formulation that is suitable for consumers and economical to develop by agroindustry. The design of experiments was formulated for an Aceh Robusta coffee-cocoa mix with percentages of 20 : 80, 40 : 60,...