Template-Type: ReDIF-Article 1.0 Author-Name: M. Karamać Author-Workplace-Name: 4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada Author-Name: R. Amarowicz Author-Workplace-Name: 4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada Author-Name: S. Weidner Author-Workplace-Name: 4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada Author-Name: S. Abe Author-Workplace-Name: 4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada Author-Name: F. Shahidi Author-Workplace-Name: 4 and FEREIDOON SHAHIDI 1Institute of Animal Reproduction and Food Research, Division of Food Science,Polish Academy 2of Sciences, Olsztyn, Poland; Department of Plant Physiology and Biochemistry, University of 3Warmia and Mazuria in Olsztyn, Poland; Laboratory of Cell and Molecular Biology, Ehime 4University, Matsuyama, Japan; Department of Biochemistry, Memorial University of St. John's, Canada Title: Antioxidant activity of rye caryopses and embryos extracts Abstract: Phenolic compounds were extracted with 80% methanol from caryopses and embryos of rye (cv. Dańkowskie Złote and Amilo). In all extracts, reducing power, scavenging effect on DPPH radical, and antioxidant activity in a β-carotene-linoleate model system were examined. The highest content of total phenolic compounds was noted in the extract from caryopses of Amilo (7.93 mg/g of extract). UV spectra of all extracts were characterised by maxima originated from phenolic acids (320, 326 and 328 nm), and by maxima at shorter wavelengths (272 and 274 nm) attributed to other phenolic compounds. All extracts showed a good antioxidant activity in a β-carotene-linoleate model system. This activity was similar to that reported before in leguminous seeds extracts. The antioxidant activities of the extracts from the caryopses of Dańkowskie Złote and the embryos of both cultivars were very similar, especially during the second part of the incubation period. The extract of Amilo embryos showed a slightly weaker antioxidative effect. The weak antiradical effects in the experiments with DPPH radical and a weak reducing power were characteristic for all the extracts investigated. Keywords: antioxidant activity, rye caryopses, rye embryos, free radical scavengers Journal: Czech Journal of Food Sciences Pages: 209-214 Volume: 20 Issue: 6 Year: 2002 DOI: 10.17221/3533-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3533-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200206-0001.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3533-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Hozová Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Author-Name: J. Jančovičová Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Author-Name: L. Dodok Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Author-Name: V. Buchtová Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Author-Name: L. Staruch Author-Workplace-Name: Slovak University of Technology - Faculty of Chemical and Food Technology, Bratislava, Slovak Republic Title: Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology Abstract: The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of aw and pH values of the pastry produced from the freezer-stored dough (-18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and aw values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements. Keywords: pastry, transglutaminase (TGM), sensory evaluation, lysine, microbiology, aw, pH Journal: Czech Journal of Food Sciences Pages: 215-222 Volume: 20 Issue: 6 Year: 2002 DOI: 10.17221/3534-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3534-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200206-0002.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3534-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Musa Özcan Author-Workplace-Name: Department of Food Engineering, Faculty of Agriculture, Selçuk University, Konya, Turkey Author-Name: Jean-Clause Chalchat Author-Workplace-Name: Universite Blaise Pascal de Clermont, Laboratoire de Chimie des Huiles Essentielles, Aubiere Cedex, France Title: Essential oil composition of Ocimum basilicum L. and Ocimum minimum L. in Turkey Abstract: The constituents of essential oils isolated by hydrodistillation of the overground parts of Ocimum basilicum L. and Ocimum minimum L. from Turkey were examined by GC-MS. A total of 49 and 41 components, respectively, were identified accounting for 88.1% and 74.4% of the oils of O. basilicum and O. minimum, respectively. The oil of O. basilicum contained, as main components, methyl eugenol (78.02%), α-cubebene (6.17%), nerol (0.83%) and ε-muurolene (0.74%). Major compounds in the volatile oil of O. minimum were geranyl acetate (69.48%), terpinen-4-ol (2.35%) and octan-3-yl-acetate (0.72%). The essential oil of O. basilicum was characterised by its high content of methyl eugenol (78.02%), whereas the most important essential oil constituent of O. minimum was geranyl acetate (69.48%). Keywords: O. basilicum L., O. minimum L., Lamiaceae, essential oil Journal: Czech Journal of Food Sciences Pages: 223-228 Volume: 20 Issue: 6 Year: 2002 DOI: 10.17221/3536-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3536-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200206-0003.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3536-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis - Institute of Chemical Technology, Prague, Czech Republic Author-Name: A. Farouk Mansour Author-Workplace-Name: Department of Food Chemistry and Analysis - Institute of Chemical Technology, Prague, Czech Republic Author-Name: F. Pudil Author-Workplace-Name: Department of Food Chemistry and Analysis - Institute of Chemical Technology, Prague, Czech Republic Author-Name: V. Janda Author-Workplace-Name: Department of Food Chemistry and Analysis - Institute of Chemical Technology, Prague, Czech Republic Title: Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour Abstract: Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C. The browning reactions were only moderate, the intensities of the trichromatic a* coordinate increased, and some changes were observed in chroma and the odour difference ΔE*. The sensory acceptability improved by increasing the content of soybean flour, the odour intensity increased, and some changes were observed in the sensory profile. Volatile substances were isolated using a SPME procedure, and the volatiles were separated using a Fisons GLC 8000 apparatus equipped with a mass spectrometer. Among the flavour active volatiles, pyrazines were the most prominent class of compounds, especially methyl and ethyl substituted derivatives. Pyrrole and furan substituted pyrazines were found only in small amounts because of the low extrusion temperature. Other furan and pyrrole derivatives had a lesser effect on flavour because of their relatively low amounts. Aldehydes, fatty acids, ketones, and other aliphatic derivatives contributed only a little to the resulting flavour. Compared to the mixtures of semolina and glucose only, the additions of defatted soybean flour moderately increased the number of substituted pyrazines detected in the extruded mixtures but increased substantially the pyrazine fraction in the total peak area. Among furan derivatives, 2-furancarboxaldehyde, 2-furanmethanol and 5-methyl-2-furyl alcohol belonged to the most prominent derivatives. Among other compounds, acetic acid, butyrolactone and maltol should be mentioned. Keywords: extrusion, flavour, pyrazines, soybean flour, wheat flour Journal: Czech Journal of Food Sciences Pages: 229-236 Volume: 20 Issue: 6 Year: 2002 DOI: 10.17221/3535-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3535-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200206-0004.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3535-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: P. Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: M. Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation Abstract: Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel. Parameters of coagulation were assessed, i.e. elastic modulus G', the time of the start of coagulation t0, and the time constant of congealation τ. In monitoring the influence of increasing additions of rennet and CaCl2, and of temperature increase, it was found that the time of the start of coagulation t0 and the time constant of congealation t decreased. The limiting shear storage modulus G'max was practically constant at various amounts of CaCl2 and was moderately decreasing with increasing temperature and rennet addition. This effect was possibly caused by the fact that the limiting value is a regression parameter extrapolated to infinity. The real values of the modulus for a given time increased with increasing levels of calcium chloride added. Milk treated by the pressure of 600 MPa for 10 min formed, during coagulation, a more solid gel, the shear storage modulus being, almost by 100% higher as compared with untreated milk. Value of the time constant of congealation was practically halved. Keywords: coagulation, milk, rennet, calcium chloride, temperature, high pressure, shear storage modulus, time of the start of coagulation, time constant of congealation Journal: Czech Journal of Food Sciences Pages: 237-244 Volume: 20 Issue: 6 Year: 2002 DOI: 10.17221/3537-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3537-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200206-0005.txt Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:6:id:3537-CJFS