Potravinarstvo Slovak Journal of Food Sciences
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Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder
Full text linkNoncommunicable diseases (NCDs) are the major cause of mortality globally. Malnutrition and inadequate or excessive intake were associated with increased risk factors for NCD development. This study aimed to determine the organoleptic profile and nutritional value of biscuit food formula from local food based on soybean (Glycine max) flour, tempeh flour, and Moringa leaf powder. This study was conducted in Yogyakarta, a city located in Indonesia in Southeast Asia. The organoleptic test involved 36 semi-trained panellists who fulfilled the established standards. The organoleptic profile was evaluated for colour, taste, aroma, texture, aftertaste, and overall acceptability. Five biscuit formulas, including the control (F0) and four sample treatments with the addition of 0 g (F1), 2.5 g (F2), 5 g (F3), and 7.5 g of Moringa leaf powder, were tested. The ratio of soybean flour to tempeh flour was 5:2 without F0. Organoleptic properties were analysed using the Friedman test and the Wilcoxon test. The highest scores for organoleptic profile, including colour, taste, aroma, texture, aftertaste, and overall acceptability parameters, were observed in F2, which was added with 2.5 of g Moringa leaf powder, and scored 3.61 ±0.599, 3.47 ±0.654, 3.67 ±0.793, 4.06 ±0.475, 3.22 ±0.898, and 3.53 ±0.654 respectively. Selected biscuit formulation (F2) per 100 g contains 534.8 kcal of energy, 18.8 g of protein, 33.0 g of fat, 40.49 g of carbohydrate, and 18.08 g of dietary fibre.
Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products
Full text linkOne of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors
Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
Full text linkIn this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum composite mixture for producing whole wheat flour by adding sesame seeds, chia seeds, and crushed rosehip. Following the mathematical matrix, 20 different samples have been baked. The basic criteria were porosity and specific volume. The results were entered into Exel to draw up a graph. According to the graphic analysis, the most optimal mixture in terms of the dry matter mass in the dough was as follows in %: rosehip - 1.1%, chia seeds - 1.5%, and sesame - 2.2%. The organoleptic and physicochemical properties of the resulting samples were later analysed according to the recipes based on the selected composition of seeds. By swelling the protein shells of chia and sesame in a humid environment, amino acids in the flour combine into a chain to form a skeleton. At the same time, the ascorbic acid in the rosehip binds with the carbon atoms in the chain, strengthening the framework. As a result, large amounts of gases formed in whole grain flours are trapped in these frames, increasing the porosity of bread by 21.8%, increasing the volume of production by 29.5%, absorbing proteolytic enzymes under the influence of globulins in chia grain, slowing down amino acid degradation, reducing moisture content by 3%
Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture
Full text linkABSTRACT
Nabulsi cheese is a white-brined cheese made from different types of milk using different processing methods. This research aimed to investigate the effects of the following three factors on the quality of Nabulsi cheese, milk type (cow's, goat's, and sheep's milk), milk pasteurization (unpasteurized vs. pasteurized), cheese pasteurization (traditional boiling vs. in-container heating), and their two- and three-way interactions. The effect of the first two factors on the cheese yield and those of all three factors on the chemical composition and texture profile analysis (TPA) of cheese were investigated. The type of milk significantly affected all parameters tested. Similarly, milk pasteurization affected all parameters evaluated except ash content and hardness, while cheese pasteurization affected moisture content and cohesiveness. The two-way interaction between the type of milk and milk pasteurization affected the cheese yield, chemical composition (except for protein, fat, and ash contents), and TPA. The three-way interaction significantly affected the chewiness of cheese. The type of milk had the highest effect on cheese yield, fat and ash contents, and chewiness. In comparison, the effect of the interaction between the type of milk and milk pasteurization was highest on cheese hardness, while milk pasteurization had the highest effect on the remaining tested parameters
Mathematical modelling and optimization of the granulation process of loose compound feed for broilers
Full text linkThe article presents the results of studying the indicators of the crumbling of granules and the specific energy costs of experimental batches of granulated feed for broilers. The process of granulation of compound feed for broilers was studied using the statistical planning method of a multifactorial experiment using a granulation line, including a granulator press. The dependence of the crumbling of granules and the energy consumed on the selected factors has been established. The moisture content of the feed mixture W (%) and steam pressure P (MPa) were chosen to optimise the granulation process. A matrix plan of the experiment was compiled. With the optimal values of the factors obtained in the study using the experimental planning method, an experimental batch of granulated feed was developed. At the selected levels of factors, the calculated value of the crumbling of granules was 20.11%, which fits into the optimum according to the standard of the crumbling of granulated feed for poultry (no more than 22%). The specific electricity consumption was 9.23 kWh/ton. Experiments have shown that the discrepancies between the experimental and calculated data are insignificant and within these indicators' experimental error determination. Mathematical modelling of the granulation process of loose compound feed for broilers made it possible to solve an important practical problem – to optimize the granulation mode, which ensures the production of good quality granules with minimal energy consumption. The obtained optimal granulation parameters can serve as the basis for producing granulated feed for broilers
Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
Full text linkThe study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage, colour (CIE L* a* b*), and microbial quality of the flours. Commercial Afayak soybean varieties were used to prepare soy curd residue flour and two differently treated soy flours, namely full-fat soy flour and cold-water extracted full-fat soy flour. Findings from the study indicate that processing treatment and storage time significantly (p<0.001) affected the parameters measured. Cold-water extraction of full-fat soy flour resulted in a significantly (p<0.001) higher protein content denoting 1.0, and 1.2-fold than full-fat soy flour and soy curd residue, respectively. Full-fat soy flour showed the highest peroxide, acid, and p-anisidine (p < 0.001) under processing and storage conditions. Soy curd residue was the most oxidatively stable among the samples; however, it was noted that cold-water extraction of full-fat soy had better oxidative stability than full-fat Soy flour. After 12 weeks of storage, peroxide and acid values were below the acceptable limit of 10 mEq/Kg and 0.6 mg/KOH/g, respectively. The study supports the hypothesis that the proximate composition, physicochemical properties, and oxidative stability of soy-based flours are affected by the sample processing method and storage time. The study concludes that the samples characterized in this study are oxidatively stable, protein and energy-rich and may be ideal ingredients for food product development with desirable functional properties
Quality and safety of pork meat after cooling and treatment with lactic starters
Full text linkCooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition
Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
Full text linkThis study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options
Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
Full text linkGoat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity. The dairy product market in Kazakhstan is growing, leading to advancements in the industrial processing of goat milk. Consequently, this study aimed to analyse the proximate composition of raw goat milk, produce cheeses from goat milk alone and in combination with cow milk and examine the fatty acid profiles of the resulting cheeses. The findings indicated that goat milk contained a higher percentage of protein, while a 1:1 mixture of goat and cow milk exhibited increased levels of lactose and fat (p <0.001). A soft cheese prepared from goat milk exhibited faster coagulation, higher cheese yield and fat in dry matter. Furthermore, the saturated fatty acid (SFA) content was greater in cheeses made from the goat-cow milk blend compared to those made solely from goat milk (p <0.05). Notably, an increased presence of oleic acid and polyunsaturated fatty acids (PUFAs), such as linoleic, linolenic, and palmitoleic acids, was only detected in 100% goat milk cheeses. Overall, the soft cheese produced from goat milk showed improved nutritional qualities, particularly regarding fatty acid content. However, additional research is needed to assess sensory attributes and consumer acceptance
The fight against illegal tobacco products
Full text linkThis paper addresses the pressing issue of combating illicit tobacco products, emphasising the legal frameworks at both the national and European levels. It explores the roles and activities of various authorities dedicated to preventing illegal tobacco trade, including the European Anti-Fraud Office (OLAF) and the Criminal Office of the Financial Administration of the Slovak Republic. The study delves into the legislative landscape governing tobacco products, assessing its effectiveness in adapting to the evolving tactics of smuggling networks. In particular, the paper scrutinises how Slovak and European regulations align to counteract the sophisticated and increasingly complex strategies employed in illegal tobacco trafficking. Statistical data highlights the prevalence of contraband tobacco in Slovakia, illustrating the financial, health, and societal ramifications of the black market. The findings also point to a correlation between high tobacco prices and an increased likelihood of exposure to illicit products. Furthermore, the research supports hypotheses regarding the adaptability of Slovak legislation to contemporary tobacco consumption trends and the critical role of inter-European collaboration in enforcement efforts. However, it also identifies potential areas for legislative improvement, particularly in streamlining tobacco regulation. This study contributes valuable insights into the challenges and successes of the Slovak Republic’s ongoing fight against the illegal tobacco trade