Czech Journal of Food Sciences, 2022 (vol. 40), issue 5
Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A reviewReview
Hira Javed, Shafia Arshad, Amina Arif, Faiqa Shaheen, Zeemal Seemab, Shafqat Rasool, Hafiza Sobia Ramzan, Hafiz Muhammad Arsalan, Saif Ahmed, Javed Iqbal Watto
Czech J. Food Sci., 2022, 40(5):331-344 | DOI: 10.17221/267/2021-CJFS 
Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products...
Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookiesOriginal Paper
Crislayne Teodoro Vasques, Maiara Pereira Mendes, Denise de Moraes Batista da Silva, Claudia Cirineo Ferreira Monteiro, Antonio Roberto Giriboni Monteiro
Czech J. Food Sci., 2022, 40(5):345-351 | DOI: 10.17221/23/2022-CJFS
This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better...
The influence of the addition of instant rice mash on the textural properties of rice breadOriginal Paper
Monika Augustová, Iva Burešová, Rafaela Čuljak, Vikendra Dabash
Czech J. Food Sci., 2022, 40(5):352-358 | DOI: 10.17221/11/2022-CJFS
The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g-1 to 2.1 mL g-1 (10% of IRC) and 1.9 mL g-1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh...
Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical compositionOriginal Paper
Lucia Benešová, Silvia Jakabová, Ladislav Ondruš, Jozef Golian
Czech J. Food Sci., 2022, 40(5):359-366 | DOI: 10.17221/30/2022-CJFS
The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26...
Quality attributes of cookies enriched with functional protein isolate from red kidney beansOriginal Paper
Imran Hayat, Asif Ahmad, Nagina Rafique, Saima Rafiq, Saiqa Bashir, Raina Ijaz, Sohrab Qayyum
Czech J. Food Sci., 2022, 40(5):367-374 | DOI: 10.17221/243/2021-CJFS
Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes...
Detection of soy in food from the Czech market using ELISA and PCR methodsOriginal Paper
Kamila Novotná Kružíková, Tereza Popelková, Zuzana Tšponová, Veronika Doubková, Petra Doleželová, Lucie Laichmannová
Czech J. Food Sci., 2022, 40(5):375-382 | DOI: 10.17221/100/2021-CJFS
Soy is considered an allergen under Regulation No. 1169/2011 of the European Parliament and of the Council, which mandates the labelling of soy allergen on food packaging. This study is focused on detecting soy in food products using two kinds of methods. The first method, enzyme-linked immunosorbent assay (ELISA), was performed using two commercial kits (Veratox for Soy Allergen; Neogen, USA). The second method, polymerase chain reaction (PCR), was carried out with two different deoxyribonucleic acid (DNA)-isolating kits and DNA isolation via the cetyltrimethylammonium bromide (CTAB) method. A total of 57 samples of food were tested, including 45...
Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogensOriginal Paper
Abdulkerim Hatipoglu
Czech J. Food Sci., 2022, 40(5):383-391 | DOI: 10.17221/156/2021-CJFS
In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD)...
Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented productsOriginal Paper
Šárka Horáčková, Blanka Vrchotová, Daniel Koval, Akkenzhe Omarova, Marcela Sluková, Jiří Štětina
Czech J. Food Sci., 2022, 40(5):392-399 | DOI: 10.17221/132/2022-CJFS
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but...
First sensory analysis of soybean drinks made from commercial grain grown in MexicoShort Communication
Mónica López-Fernández, Octelina Castillo-Ruíz, Homar Rene Gill-Langarica
Czech J. Food Sci., 2022, 40(5):400-406 | DOI: 10.17221/153/2021-CJFS
In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from...