Potravinarstvo Slovak Journal of Food Sciences
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Utilisation of Quinoa for development of fermented beverages
Get PDFLactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds
Effect of inoculation on the content of biogenic elements in the white lupine and grass pea
Get PDFThe aim of this work was to determine the influence of the inoculant on the content of biogenic elements in tenoreign varieties of white lupine (Lupinus albus) and threearieties of grass pea (Lathyrus sativus L.) of Slovak origin. Rizobine was used as the inoculum before sowing. Dried and homogenised seed samples were mineralised using concentrated HNO3 using the MARS X - Press 5 instrument. Analytical determination of macro- and microelements in all samples was performed using ARIAN DUO 240FS/240Z atomic absorption spectrometer. The determined values of biogenic elements content were expressed as mg.kg-1 of dry matter. The average content of Cu was lower for both crops in variant A compared to variant B. The addition of the inoculant increased the content of Cu in both crops in lupine by 3.7% and grass pea by 10.94%. The Zn content of variant A in lupine was 19.14% higher than that of the grass pea. Grass pea seeds contained 97.76% less Mn than white lupine seeds in both variants. The Cr content of white lupine was 67.74% higher in variant A than in grass pea. The inoculant also increased the content of Cr in lupine by 25.0%. Lupine contained 30.02% less Fe in variant A and 41.27% less Fe in variant B than the grass pea. The results we have obtained show that Ca, K, and P are the predominant elements in the seeds of grass pea in both variants. By comparing selected types of legumes we found that the grass pea features a higher content of Cu, Fe, K, and P. The analysed seeds of white lupine had a higher content of Zn, Mn, Cr, Ni, Co, Na, Ca, and Mg. In conclusion, inoculation does not significantly affect the content of biogenic elements of selected legume species
Milk thistle flour effect on dough rheological properties
Get PDFThe influence of the addition of partially defatted milk thistle seed flour was studied by analyzing the rheological properties of dough in order to further exploit the functionality of partially defatted milk thistle flour in bakery products. The rheological properties of dough were monitored using Mixolab 2 (Chopin Technologies, France). A rheofermentometer F4 (Chopin Technologies, France) was used to check the dough fermentation, and for the baking trials wheat flour, rye flour, and milk thistle flour were kept in the portion: 50:50:0 (control flour); 50:45:5; 50:40:10 and 50:35:15. The addition of different milk thistle flour in the mixtures resulted in a difference in the viscoelastic properties of the dough. The results showed a weakening of the gluten network in all trial mixtures evaluated. The dough development time values of the control flour were 1.20 min, while an addition of milk thistle flour in portions of 5, 10, and 15% increased these values to 1.30 min, 1.90 min, and 2,80 min, respectively. In addition to higher dough development time values, all trial mixtures exhibited also higher stability (5.07 min; 6.25 min and 8.03 min), when compared to the control flour (4.63 min). The trial mixture with 15% milk thistle flour had different characteristics of gelatinization and retrogradation. The rheofermentometer measured the dough characteristics during proofing, and the trial mixtures with the addition of MTF had a retention volume at approximately the same level as the control flour (WRF). The Volscan profiler was used to determine the bread volume and other parameters. All breads had high volume and specific volume values and can be rated as good, with good porosity and ratio. Mixtures containing 5%, 10% and 15% milk thistle flour added to wheat flour + rye flour maintained rheological parameters within the recommended limits for good technological behavior and, consequently, good quality of bakery products. From all of the above data, it can be stated that, with regard to their baking characteristics, these flour mixtures fall into the category of flours suitable for bakery products
Substantiation of foamy structure formation in a gluten-free biscuit
Get PDFA promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough
Monitoring of microscopic fungi community in selected bee products
Get PDFHoney is a remarkably complex food with a valued place in the human diet. An important indicator of its quality is the presence of microorganisms. This study aimed to monitor the mycological quality of 27 samples of Slovak kinds of honey and honey products with the addition of differently processed blueberries, cranberries, and red currants. Yeast and filamentous microscopic fungi were monitored using the plate dilution method. A total of 21 samples (78%) were positive for the presence of yeasts and 14 samples (52%) were positive for the filamentous microscopic fungi occurrence. In 6 samples (22%) no presence of microscopic fungi was found at all. The highest number of yeasts (3.07 log CFU.g-1) was recorded in one flower honey sample and in other samples, yeast counts did not exceed 3 log CFU.g-1. The highest numbers of filamentous micromycetes (2.39 and 2.44 log CFU.g-1) were recorded in 2 honeydew honey samples. Overall, the following genera have been identified: Alternaria, Arthrinium, Aspergillus (including previously named as Eurotium), Aureobasidium, Cladosporium, Mucor, Penicillium, and Stemphilium. Penicillium spp. were recorded with the highest isolation frequency (41%). Aspergillus species were isolated from 19% of honey samples. In the honey with fruit addition, the yeasts in a range of 1.00 – 3.09 log CFU.g-1 and the filamentous microscopic fungi in a range of 1.00 – 1.39 log CFU.g-1 were found. The study showed that cranberries were the most appropriate addition from a mycological point of view. Dried and lyophilized forms of tested fruits were the most suitable. Except for honey with frozen currants and honey with fresh cranberries, all final products had a water activity below 0.610 and appeared to be stable
Transfer efficacy of Escherichia coli O157:H7 between surfaces of green mature tomatoes and common food processing materials
Get PDFThe objectives of this study were: a) to evaluate E. coli O157:H7 survival on green mature tomatoes and squares of common food processing materials – stainless steel, plastic (HDPE), and vinyl conveyor belt (PVC) – post-drying, stored at 25 ºC in the humidified environment for four days; b) to determine pathogen transfer rates (wet, 90 minutes, or 24-hours drying post-inoculation), from inoculated tomato surfaces to uninoculated steel, plastic, and vinyl conveyor belt squares and conversely. It was shown that E. coli O157:H7 did not survive well on the surface of tomatoes, resulting in a decline from 5.3 log10 CFU.mL-1 90 minutes post-drying to 1.4 log10 CFU.mL-1 on day 4. Similarly, the pathogen did not survive well on the surface of food processing squares, with numbers declining over 4 days from 4.04, 4.44, and 4.19 CFU.mL-1 of rinsate 90 minutes squares post-drying to 0.72, 0.50, 0.83 log10 CFU.mL-1, which is close to the detection limit, for the steel, vinyl belt, and plastic, respectively. Successful cross-contamination between tomatoes and food processing surfaces was achieved during wet transfer; while transfer after 90 minutes inoculum post-drying and 24 hours were less successful. This can be explained by both lack of liquid media with suspended bacteria for transfer and fast pathogen die-off after desiccation. Dry transfers, as shown by the percentage of “positive” for pathogen presence tomatoes and squares, as well as bacterial counts, were more successful from tomatoes to squares, but not conversely. Special concern raised vinyl conveyor belt, where the surface picked up the most pathogen cells from the surface of tomatoes, resulting in 100% positive during 90 minute-dry transfers, followed by plastic (66.7% positive) and steel (55.6% positive). To summarize, we presented data on the possibility of cross-contamination between mature green tomatoes and common food processing surfaces, which may be interesting for the processors for risk evaluation
Analysis of pork adulteration in the corned products using FTIR associated with chemometrics analysis
Get PDFMeat-based foods such as beef corned became one of the targets of counterfeiting with pork because relatively cheaper. This becomes a serious problem for Muslims, especially in Indonesia. One method that can be used to detect fat was Fourier transform infrared (FTIR) spectrophotometry. The purpose of this study was to quantitatively analyze and a group of corned beef and corned pork using FTIR spectrophotometry combined with chemometrics. Reference samples corned pork-beef made of 7 various concentration (0%, 25%, 35%, 50%, 65%, 75%, 100%) and 6 product samples purchased in the Umbulharjo, Yogyakarta. Extraction was carried out by the soxhlet apparatus using n-hexane technical solvent for 4 – 5 hours at 69 – 70 °C. Fat analyzed using FTIR spectrophotometry for generating infrared spectral data then processed with Partial least square (PLS) chemometrics for quantitative analysis and Principal component analysis (PCA) for grouping. Results of quantitative analysis chemometrics PLS, selected areas fingerprints for analysis corned pork-beef was 1180 – 730 cm-1 with R2 0.9833; RMSEC 2.06%; RMSEP 1.65% and RMSECV 2.22%. The results of PCA showed groupings in different quadrants between corned pork 100% and corned beef 100%. Results showed that FTIR spectrophotometry combined with chemometrics can be used for quantitative analysis and grouping of pork corned and beef corned on the market but it can not identify pork in corned after choking process
Zingiber cassumunar Roxb. extract increase the reactive oxidant level and interleukins expression in vitro
Get PDFZingiber cassumunar Roxb. (bangle) has a variety of active compounds, including curcumin and phenylbutenoid. Bangle rhizoma reported exhibiting immunomodulatory activities. This research aims to determine the mechanism of bangle extract as an immunomodulator by the secretion of Reactive Oxygen Intermediate (ROI), Nitric Oxide (NO), and interleukin (IL-10 and IL-14) expression level. Bangle extract (Zingiber cassumunar Roxb.) was made by the maceration method using 96% ethanol solvent. This research was administered in vitro using macrophage cells from male mice with Balb/C strain divided into 2 groups: normal control and treatment group (receiving 25, 50, and 100 ppm of extract). The administration of bangle extract can function as an immunomodulator by an increase of ROI in 25 and 50 ppm of the extract significantly than the control group (p <0.05), the treatment groups decrease NO level (p <0.05), it also was found to increase expression of IL-10 and IL-14 expression levels (p <0.05). Zingiber cassumunar Roxb. extract was potentially to be developed as an immunomodulator
The donor properties of resources resistance against the exciter of wheat rust wheat
Get PDFA collection of soft winter wheat specimens investigated on the artificial infectious background of the leaf rust pathogen and selected resistance among them. The genetics of resistance sign in varieties and specimens were determined by hybridological analysis of F2: Lovrin 32, KM 1485-6-8, VR 89 Bo 22, Beres, Tobarzo, 0-74-8-2, MIKM 1851-80, 4347-4, NS 326-99, 5517 A-5-5 Yr, Florida 302, VR 87 Bo 15, Matyo, NS 1308, 200-830, Polka, NS 2630/1, NS 18-30, HBE 0140-119, HBE 208-120, HBE 0303 156, HBE 0425-156, Tx91v4511, Tx92v4511, Plyska, Zernogradskaya 31, Volshebnitsa, Myronivska 40, Myronivska ostysta, Myronivska 28, Estet, Volynska napivintensivna, Kyivska 8, Expromt, Mironivska 29, Remeslivna, Garant, Selyanka, Erythrospermum 15761, Erythrospermum 12557, Erythrospermum 12735, Vympel odeskyiy during 1990–2018. The gene non-identity of the investigated donors was determined. In a variety of VR 89 Bo 22, 2 resistance genes, one of them Lr19, was investigated. The results of investigations of the composition of the leaf rust pathogen population by a series of isogenic lines and varieties of carriers of known effective resistance genes are presented. The high resistance against the leaf rust pathogen in the forest-steppe of Ukraine provide the genes Lr9, Lr19, Lr37, Lr42 + Lr24, Lr43 (Lr21 + Lr39) + Lr24, Lr9 + Lr26, Lr10 + Lr24
Development of an integrated food quality management system
Get PDFThe high-speed growth in the global population has resulted in a deficit of foods, which has stimulated the development of technologies for planting agricultural products and fattening domestic animals. However, these processes are supplemented in many cases by worsening of the quality of foods and their pollution by foreign substances. To guarantee the proper quality and safety of foodstuffs for health, the International Organization for Standardization developed the standards ISO 9001:2015 and ISO 22000:2018. At the same time, businesses fabricating foods, especially meat-based ones, have to observe the norms of the international standard ISO 14001:2015. Finally, because treatments of raw materials and ingredients used in food products contain in many cases substances harmful for health, enterprises must introduce the norms of standard ISO 45001:2018. To simplify management processes, enterprises introduce so-called ‘integrated management systems’. This study proposes one variant of such a system recommended for use in food-producing organizations including those that treat raw meat and produce products based on its use