Czech Journal of Food Sciences, 2022 (vol. 40), issue 2

A farewell to Associate Professor Jiří ČmolíkBibliographical Notice

Jan Kyselka, Vladimír Filip

Czech J. Food Sci., 2022, 40(2):83-84 | DOI: 10.17221/60/2022-CJFS  

A farewell to Associate Professor Jiří Čmolík

Nine-year statistics of Czech honey carbohydrate profiles in the Czech RepublicOriginal Paper

Helena Čížková, Dalibor Titěra, Pavel Hrabec, Matej Pospiech

Czech J. Food Sci., 2022, 40(2):85-92 | DOI: 10.17221/213/2021-CJFS  

Honey is composed mainly of carbohydrates which are represented by mono-, di-, tri-, tetra-, pentasaccharides, and oligosaccharides. The content and proportions of individual carbohydrates reveal information about the origin and technological properties of honey. A total of 5 987 samples of natural honeys originating from the Czech Republic and harvested during a period of nine consecutive years were analysed to research their carbohydrate content, sum of fructose and glucose (Fru + Glc), fructose and glucose ratio (Fru/Glc), and electrical conductivity (Ec). Monosaccharides, melezitose (Mel), and Ec varied according to the source of nectar or honeydew....

Effect of pretreatments on solar dehydration of different varieties of apple (Malus domestica)Original Paper

Sevil Karaaslan, Kamil Ekinci

Czech J. Food Sci., 2022, 40(2):93-101 | DOI: 10.17221/201/2021-CJFS  

In this study, four different apple varieties were dried in a solar tunnel dryer using four different methods. Apple slices were immersed in a solution consisting of 0.5% ascorbic acid, 0.5% sodium metabisulphite, and 0.5% citric acid for 3 min. Constant measurements were performed in various parts of the dryer for drying air temperature, solar irradiation, air velocity, and relative humidity during drying. The change in the mass of apples was measured on a daily basis. Furthermore, ten mathematical models were used to study the drying process, which were Newton, Page, Henderson and Pabis, logarithmic, diffusion, two-term, two-term exponential, Midilli,...

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk qualityOriginal Paper

Vikendra Dabash, Iva Burešová, Uwe Grupa

Czech J. Food Sci., 2022, 40(2):102-108 | DOI: 10.17221/238/2020-CJFS  

Low-density polyethylene (LDPE) film was developed with a mixture of reference LDPE and rice bran (RB). Three mixtures of 5, 10, and 15% RB were used for the LDPE film preparation. The films were analysed for the physico-mechanical properties before microwave heating (MH) and after MH and packaged milk quality was analysed regarding MH and pasteurisation. After MH, the physicomechanical properties of the material change significantly. LDPE film containing 15% RB was created to beat changes in tensile strength, elongation at break, bursting strength, and water vapour transmission rate (WVTR). The total migration of tested packaging materials was within...

Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEAOriginal Paper

Martin Flegl, Carlos Alberto Jiménez-Bandala, Isaac Sánchez-Juárez, Edgar Matus

Czech J. Food Sci., 2022, 40(2):109-117 | DOI: 10.17221/172/2021-CJFS  

The food industry in Mexico is a precarious sector and lags behind other manufacturing industries, it is made up mainly of small and medium-sized enterprises. Its importance in the food assurance of the country requires strategic monitoring of the yield and efficiency variables that allow successful interventions to improve results. Commonly, the efficiency in the agriculture sector is evaluated as a one-stage data envelopment analysis (DEA) process using a specific set of variables. In this article, we applied a two-stage process to evaluate the efficiency in the Mexican food industry. The first stage evaluates the efficiency of the production, whereas...

Nutritional evaluation of the full-day dietOriginal Paper

Barbora Pohořelá, Andrea Poláchová, Markéta Růžičková, Marek Doležal, Jana Pulkrabová, Jan Pánek

Czech J. Food Sci., 2022, 40(2):118-129 | DOI: 10.17221/273/2021-CJFS  

Nutrition plays an important role in human life. So far, there have been discussions focusing on the nutritional value of individual foods, separate dishes, or daily meals. However, they have not taken into account the composition of the diet in the longer term. The aim of this work was to evaluate a full-day diet from a currently renowned company that is producing box diets on the Czech market against a full-day diet of twenty randomly selected students. The results showed that the box diet met the required amount of protein, fat, vitamin E, cholesterol, and also the optimal intake of n-6 and n-3 fatty acids. The amount of saturated...

Foaming properties, microstructure, and mathematical model of foam mat drying of pasta sauce based on tomatoOriginal Paper

Nok Afifah, Achmat Sarifudin, Rima Kumalasari, Novita Indrianti, Lia Ratnawati, Mirwan Ardiansyah Karim, Umi Hanifah, Aidil Haryanto, Yusnan Hasni Siregar, Andi Taufan

Czech J. Food Sci., 2022, 40(2):130-137 | DOI: 10.17221/221/2021-CJFS  

In the present study, the foam mat drying technique was used to dry pasta sauce based on tomato to become powder. The effect of different egg white concentrations (3, 6, and 9%) and whipping time (2 min and 5 min) on the foam properties of pasta sauce, including foam density, foam expansion, foam viscosity, water activity, morphological and drying behaviour, were investigated. The foamed sauce was dried in a batch-type thin-layer dryer at constant conditions (temperature of 60 °C). Six thin-layer drying models were employed to determine the drying kinetics of the pasta sauce. The results showed that an increase in the egg white concentration and a...

Extrusion process of maize grits used for nixtamalizationOriginal Paper

Kristýna Olšaníková, Evžen Šárka, Petra Smrčková

Czech J. Food Sci., 2022, 40(2):138-146 | DOI: 10.17221/188/2021-CJFS  

The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)₂] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature...

Food safety inspection of tas kebab and salad processing line in a catering companyOriginal Paper

Gul Ece Soyutemiz, Figen Cetinkaya, Basak Sunguc Cinar, Tulay Elal Mus, Artun Yibar, Merve Dogan

Czech J. Food Sci., 2022, 40(2):147-153 | DOI: 10.17221/142/2021-CJFS  

This study was conducted to evaluate the sufficiency of food safety practices in a catering company. The presence of some pathogenic and indicator bacteria was monitored in the samples collected from raw materials, food, food contact surfaces and workers' hands and various steps of the tas kebab (a Turkish meat stew) and salad processing lines. Bacillus cereus was found in ready-to-eat (RTE) tas kebab and RTE salad, while Listeria monocytogenes was isolated from RTE salad. Furthermore, it was observed that RTE salad contained coagulase-positive Staphylococcus aureus without staphylococcal enterotoxin production. The swab...

Assessment of chemical contaminants in fresh and packaged tender coconut (Cocos nucifera) waterShort Communication

Padmaja Rambabu Jonnalagadda, Srujana Medithi, Summaiya Lari, Kalyan Chinthanuri, Yogeswar Dayal Kasa, Raju Nagaraju, Janardhan Vanka, Venkaiah Kodali

Czech J. Food Sci., 2022, 40(2):154-162 | DOI: 10.17221/200/2021-CJFS  

Pesticide residues and heavy metals were analysed in both fresh tender coconut water (FTCW) (n = 161) and packaged tender coconut water (PTCW) (n = 126) samples collected from three southern states of India [Andhra Pradesh (AP), Kerala (KL), and Tamil Nadu (TN)]. A method validated in the laboratory using liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used for pesticide residues, while heavy metals were analysed using a validated method of inductively coupled plasma-optical emission spectrometry (ICP-OES). Significant differences in heavy metal concentrations were assessed using analysis of variance (ANOVA) and post...