Czech Journal of Food Sciences, 2023 (vol. 41), issue 3
Technological approaches applied in the design of gluten-free bakery productsReview
Rodica Siminiuc*, Dinu Țurcanu
Czech J. Food Sci., 2023, 41(3):155-172 | DOI: 10.17221/180/2022-CJFS 
Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the...
The use of modern fermentation techniques in the production of traditional wheat breadOriginal Paper
Pavel Skøivan, Marcela Sluková, Ivan ©vec, Helena Èí¾ková, Iveta Horsáková, Eli¹ka Rezková
Czech J. Food Sci., 2023, 41(3):173-181 | DOI: 10.17221/39/2023-CJFS
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods.
Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaiseOriginal Paper
Tsvetko Prokopov, Kremena Nikovska, Milena Nikolova, Pavel Merdzhanov, Mina Dzhivoderova-Zarcheva
Czech J. Food Sci., 2023, 41(3):182-188 | DOI: 10.17221/19/2023-CJFS
The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2%...
Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milkOriginal Paper
Osman Erkmen
Czech J. Food Sci., 2023, 41(3):189-195 | DOI: 10.17221/121/2022-CJFS
The research was performed to investigate the effect of high hydrostatic pressure low temperature (HHPLT) on Listeria innocua in Ringer's solution (RS) and raw milk (RM). The physicochemical properties of RM were studied at 300 MPa and 10 °C. Compared with the control, protein and lipase activities were reduced at HHPLT in RM. The L-values (luminance) of LHPLT applied RM were significantly (P < 0.05) decreased for colour Pressure application at 300 MPa for 90 min totally inactivated L. innocua at –20 °C in both RS and RM. L. innocua showed resistance to low pressure (200 MPa) in RM. Overall,...
Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausageOriginal Paper
Xiaoqin Diao, Weiting Sun, Dengyong Liu*, Haining Guan*, Ruixin Jia, Ying Wang
Czech J. Food Sci., 2023, 41(3):196-203 | DOI: 10.17221/111/2022-CJFS
The objective of this study was to evaluate the effects of fat levels (200 g·kg–1 meat and 500 g·kg–1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g·kg–1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P < 0.05) than the high-fat sausage (500 g·kg–1 meat) and exhibited a denser and more homogeneous microstructure....
Bioactive compounds and antioxidant activities of selected types of chilli peppersOriginal Paper
Terezia Hudáková, Monika ©uleková, Jan Tauchen, Martina ©emeláková, Matú¹ Várady, Peter Popelka
Czech J. Food Sci., 2023, 41(3):204-211 | DOI: 10.17221/45/2023-CJFS
Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeño. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin...
Investigation of multimycotoxins by LC-MS/MS in maise semolina chipsOriginal Paper
Oktay Samadzade, Karlo Muratoğlu, Serkan Kemal Büyükünal
Czech J. Food Sci., 2023, 41(3):212-220 | DOI: 10.17221/241/2022-CJFS
Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS) as a detector. For aflatoxin (AF) B1, B2, G1, G2, ochratoxin A (OTA), zearalenone...
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristicsOriginal Paper
Fariz Nurmita Aziz, Tyas Utami, Dian Anggraini Suroto, Rini Yanti, Endang Sutriswati Rahayu
Czech J. Food Sci., 2023, 41(3):221-229 | DOI: 10.17221/243/2022-CJFS
Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After...