Potravinarstvo Slovak Journal of Food Sciences
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Dietary fibre content in ethnic and unconventional vegetables and fruits growing in Bangladesh
Get PDFDietary fibres are known to provide health benefit and protect against degenerative chronic diseases. Thus, the present study reports the total dietary fibre (TDF) content of sixty-nine selected ethnic and unconventional vegetables and fruits growing in Bangladesh. The samples were collected from different locations of Bangladesh and mixed together to ensure sample representativeness. Dietary fibre assay kit according to the AOAC method was utilized for the analysis of TDF in selected vegetables and fruits. In the ethnic varieties, the TDF content ranged from 1.02 ± 0.16 to 7.16 ± 0.16 g for leafy (LV), 0.18 ± 0.01 to 6.71 ± 0.49 g for non-leafy vegetables (NLV) and 1.21 ± 0.12 to 5.29 ± 0.20 g for fruits per 100 g edible portion (EP). In the unconventional items, it arrayed from 3.08 ± 0.34 g to 7.75 ± 0.13 g for LV and 1.02 ± 0.06 to 8.82 ± 0.40 g for NLV per 100 g EP. Among the analysed samples, the highest and lowest content of TDF was found in Orohordal and Mairabokong, respectively. The unconventional vegetables contained much higher content of TDF than the ethnics and the commonly consumed similar varieties. Data on TDF content in underutilized vegetables and fruits of Bangladesh is sparse. Thus, the finding of this study would fill up the data gap in the existing food composition table of Bangladesh and also would aware the people to take vegetables and fruits rich in fibres
The influence of lifestyle on consumer behavior and decision making in research aimed at protein bars
Get PDFWe live in an era when all circumstances on the market are changing rapidly, which leads consumers (even, if they are not aware of it) to certain behaviour that affects their daily activities. Lifestyle can be described as someone's way of living or the things that a person or a particular group of people usually do. It is included among the modern elements of consumer behaviour and also affects an individual´s decision-making process. The concerns over obesity and dangerous food ingredients have prompted a “healthy lifestyle” to become the latest trend in marketing. Therefore, the regular exercising, the reduction of stress, drinking enough water, and eating nutritious food takes on its importance. The main objective of the paper is to assess the consumer behaviour on the market of a selected food commodity. For this purpose, protein bars, which are part of diet not only of athletes but also of ordinary consumers, have been chosen. To achieve this main goal, a questionnaire was designed and data were collected from the respondents of the different age groups in the Slovak Republic. Based on the primary results, the authors of the paper can claim that more than 60% of the respondents try intentionally to choose better options of food as they want to live healthy. For a deeper analysis, the assumptions were formulated and subsequently verified by the Pearson Chi-square test of independence and Kolmogorov-Smirnov test. The paper provides useful information on consumer behaviour that can help not only producers and retailers but also to consumers themselves
Functional properties of three native starches and their modified derivatives
Get PDFStarches were isolated from cocoyam (Xanthosoma sagittifollium), white yam (Dioscorea rotundata) and bitter yam (Dioscorea dumentorum). Starch modification was carried out using acetic anhydride and phthalic anhydride. The native and modified starches were characterized using Fourier Transformed Infra-red Spectroscopy (FTIR) for identification of the functional groups. Functional properties such as water absorption capacities, oil absorption capacity, swelling power, solubility, gelation temperature, least gelation capacity, amylose content and pH were determined using standard procedures. Acetylation increased the water absorption capacity, oil absorption capacity, swelling power, amylose content, and solubility of the starches while phthalation decreased water absorption capacity, oil absorption capacity, swelling power, and solubility of the starches. Native cocoyam starch has the highest gelation temperature (85 °C) while Acetylated bitter yam has the lowest gelation temperature (74 °C). The pH of the native and modified starches was within the range of 4.14 − 6.55. Phthalation and acetylation increased the bulk density of the starches. Native cocoyam, white yam, and bitter yam starches had the lowest gelation concentration (6%). Modification of native starches will improve the usage of starch in food and non-food applications
Influence of packaging attributes on perception of juice: Eye-tracking study
Get PDFToday, consumers are increasingly aware of the impact that the fast and stressful way of life has on their health. They focus not only on physical activity, but also on a diet filled with fruits and vegetables. As a result, they often choose a tasty alternative which is one of the main sources of vitamins and nutrients - fruit juices. However, these products are often labeled as drinks with high amounts of sugar. Therefore, it is very important for these drinks to be perceived by the consumers as healthy and tasty, which is one of the most important features of their packages. Their goal is to appeal to customers, catch their attention and make them buy the product. One of the most convenient methods to study how packages appeal to customers is the eye-tracking method. The aim of this article is to find out how different attributes of packages can influence customers’ perception of the juice. The research was carried out in a form of eye-tracking experiment (A/B testing), which involved 38 participants at the age from 20 to 29 (generation Y). Results showed that lower color saturation significantly reduces the attention of individual packages and also reduces the influence of craving the juice as opposed to brighter colors. The importance of information on the back side was also confirmed, since moving the information from back to the front side did not show any significant decrease of the back side's attention span. Last but not least, it has been found out that the image type used on the orange juice package holds importance too, since photography of oranges led to a higher craving of the juice in comparison to the illustration of oranges. However, it was not proven that photographs of oranges held a higher attention span compared to the illustrations. The article contains demonstrable proof of individual package attributes' influence on how generation Y consumers perceive the juice
Parameters of antioxidant activity of Galega officinalis L. and Galega orientalis Lam. (Fabaceae Lindl.) plant raw material
Get PDFThe plant raw material of Galega officinalis L. (goat’s rue) and Galega orientalis Lam. (fodder galega) investigated in this study. These species are known as fodder crops with high productivity of green mass and as medicine plants. The current study was aimed to evaluate an accumulation in dry raw of selected plants the total content of phenolic acids (TPA) and flavonoids (TFC) as compounds with antioxidant activity (AA) by spectrophotometric method. AA by DPPH-method and phosphomolybdenum method (reducing power (RP)) was measured. Study of ethanolic extracts of G. officinalis showed accumulation of TPA in different organs in range from 3.65 to 15.17 mg.g-1 caffeic acid equivalent (CAE) and TFC from 10.08 to 65.75 mg.g-1 quercetin equivalent (QE), AA by DPPH-method from 6.02 to 8.45 mg.g-1 Trolox equivalent (TE) and RP of extracts by phosphomolybdenum method from 86.56 to 288.15 mg TE.g-1. In extracts of G. orientalis was identified TPA from 3.52 to 18.52 mg CAE.g-1 and TFC from 6.09 to 46.72 mg QE.g-1, antioxidant activity by DPPH-method from 6.80 to 8.48 mg TE.g-1 and antioxidant capacity by phosphomolybdenum method from 52.52 to 188.51 mg TE.g-1. It was established that less concentration of studied compounds found in the stems for both species. It should be noted that the content of phenolic acids in the leaves was decreased and flavonoids in stems increased during vegetation for both species. Content of phenolic acids in the generative organs and flavonoids in the leaves decreased in raw of G. orientalis during vegetation. Pearson’s correlation analysis demonstrated very strong relations between TFC and AA by DPPH, TPA and RP, TFC and RP for G. officinalis extracts. Very strong correlation in the extracts of G. orientalis found between TFC and RP, TPA and RP. Obtained results can be used in the further biochemical and pharmacological study
Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate
Get PDFGerminated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed into lamister or tin containers, sterilized and stored for 2 years. This was followed by the determination of its proximate composition, water-binding capacity, and sensory analysis. Results show that the meat pate with 10% of GW in comparison with the control, contain more protein, is more nutritious with a lower fat content of 6.8% and a lower carbohydrate content of 11.3%. The results of organoleptic evaluation showed that the highest average score was for the meat pate with a recipe that contains 10% of germinated wheat, and the lowest was for the meat pate containing 20% of germinated wheat. Meat pate containing 10% of germinated wheat has a higher water-holding capacity and the optimal pH value. This study suggests that wheat can be used in appropriate formulation to improve the organoleptic quality of meat pate
Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran
Get PDFThe food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased)
Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly
Get PDFThe objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties
Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight
Get PDFThe aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg
Phytochemical profile and biological activity of selected kind of medicinal herbs
Get PDFMedicinal herbs are used due to their health benefits, a special aroma, taste and are considered as one of the richest sources of bioactive compounds. The present study aimed to determine antioxidant activity (DPPH and phosphomolybdenum method), a total polyphenol (using Folin-Ciocalteu reagent), flavonoid (aluminium chloride method), phenolic acid content (using Arnov reagent), antimicrobial activity (disc diffusion method) and chemical composition (ICP-OES instrument) of medicinal herbs (ginger, comfrey, valerian, chicory, horseradish, and ramsons) grown in Slovak republic. Antioxidant activity by DPPH method ranged from 0.61 (ramsons) to 3.62 (ginger) mg TEAC per g of dry matter (TEAC – Trolox equivalent antioxidant capacity); by phosphomolybdenum method from 66.67 (valerian) to 204.14 (ginger) mg TEAC per g of dry matter. Total polyphenol content ranged from 4.37 (comfrey) to 13.19 (ramsons) GAE per g of dry matter (GAE – gallic acid equivalent); total flavonoid content from 1.07 (chicory) to 47.55 (ramsons) QE per g of dry matter (QE – quercetin equivalent) and total phenolic acid content from 0.99 (horseradish) to 9.77 (ginger) CAE per g of dry matter (CAE – caffeic acid equivalent). In a sample of ginger was detected the highest antimicrobial activity against Bacillus cereus CCM 7934 (5 mm). Among the mineral compounds – in all observed samples were dominated (mg.100g-1) of potassium, phosphor, magnesium, and calcium. The amount of cadmium, chrome, and lead in observed samples was detected only in a trace amount, so our results reveal that the medicinal herbs do not represent in this study a potential health risk regarding the content of toxic elements. The consumption and using of medicinal plants as a part of the food mode of consumers due to health benefits is recommended