Template-Type: ReDIF-Article 1.0 Author-Name: S. Kristek Author-Workplace-Name: Department for Microbiology, Faculty of Agriculture and Author-Name: D. Bešlo Author-Workplace-Name: Department for Microbiology, Faculty of Agriculture and Author-Name: H. Pavlović Author-Workplace-Name: Department for Microbiology, Faculty of Agriculture and Author-Name: A. Kristek Author-Workplace-Name: Department for Microbiology, Faculty of Agriculture and Title: Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality Abstract: Abstract: Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides - 700 mil. cfu/ml; Lactococcus lactis ssp. lactis - 500 mil. cfu/ml; preceding fermentation juice). Each of the above mentioned cycles lasted for 28 days. Microbiological and chemical characteristics of the sauerkraut during the 28-day fermentation period were investigated. Lactic acid bacteria content, the concentration of lactic acid, and pH of the medium were monitored daily. The completion of each cycle fermentation was followed by the determination of the final product organoleptic properties which were observed for 6 months with the aim to define the expiration date. The best results relative to sauerkraut quality were obtained by using starter culture L. lactis ssp. lactis, followed by fermentation conducted by natural, spontaneous sauerkraut flora (control variant). Organoleptic properties and expiration date of the final product obtained by the use of lactic acid bacterium L. mesenteroides as a starter culture were better compared to the use of sauerkraut juice obtained from the preceding fermentation cycles and possessing the best organoleptic properties. Keywords: fermentation, lactic acid bacteria, L. lactis ssp. lactis, L. mesenteroides, organoleptic properties, sauerkraut Journal: Czech Journal of Food Sciences Pages: 125-132 Volume: 22 Issue: 4 Year: 2004 DOI: 10.17221/3416-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3416-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200404-0001.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3416-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Švec Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: M. Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Image data of crumb structure of bread from flour of czech spring wheat cultivars Abstract: Abstract: Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were confirmed by the baking test with the full-bread-formula according to Czech method. In addition to standard methods of the bread parameters description (specific bread volume and bread shape measurements) rheological measurements of penetrometer and image analysis were used in effort to differentiate wheat samples into the quality classes. The results of the baking test proved significant differences in specific bread volumes - the highest volume in class A was obtained with the cultivar Vinjet and in class B with SG-S1098 - approx. 410 and 420 ml/100 g. Although significant correlations among image analysis data and specific bread volume having been proved, any image analysis parameter did not distinguish the quality classes. Only the penetronetric measurements made with bread crumb were suitable for such purpose (r = 0.9083; for α = 0.01). Among image analysis data the total cell area of the crumb had the strongest correlation with specific bread volume (r = 0.7840; for α = 0.01). Keywords: wheat cultivar, baking test, penetration, image analysis Journal: Czech Journal of Food Sciences Pages: 133-142 Volume: 22 Issue: 4 Year: 2004 DOI: 10.17221/3417-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3417-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3417-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: A. Šedivá Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Z. Panovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: J. Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Effect of viscosity on the perceived intensity of acid taste Abstract: The effect of methyl cellulose as a thickening agent for beverages on the rating of sensory viscosity was pronounced. Acidity ratings depended on the assessors as their sensitivities were different. Therefore, a larger number of assessors was necessary. The effect of the thickening agent on the sensory rating of acidity was only moderate, but still statistically significant. The correlation between sensory ratings of viscosity and acidity was not significant. In the significance of differences between individual samples, differences were observed depending on the concentrations of methyl cellulose and the acid used. Keywords: acid taste, beverages, methyl cellulose, sensory analysis, sour taste, viscosity Journal: Czech Journal of Food Sciences Pages: 143-150 Volume: 22 Issue: 4 Year: 2004 DOI: 10.17221/3418-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3418-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200404-0003.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3418-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Capouchová Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: J. Petr Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: H. Tlaskalová-Hogenová Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: I. Michalík Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: O. Faměra Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: D. Urminská Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: L. Tučková Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: H. Knoblochová Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: D. Borovská Author-Workplace-Name: Czech University of Agriculture in Prague, Prague, Czech Republic Title: Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease Abstract: The applicability was evaluated of 16 different oats species and varieties of different provenance in the coeliac diet in view of the composition of the protein complex and immunological testing during two-year experiments (2001 and 2002). Determination was carried out of total nitrogen content (average of evaluated oats collection in 2001 was 2.21%, in 2002 2.78%), protein nitrogen content (average 2001 1.94%, 2002 2.28%), and crude protein (N × 6.25) content (average 2001 13.80%, 2002 17.37%). The proportions of different protein fractions play a decisive role for the aims of this study because, based on the existing knowledge, coeliacally active protein components are present particularly in the prolamin fraction. The percentage of prolamins (determined by discontinual fractionation after Osborne) in the author's evaluated collection of oats species and varieties under the conditions of Central Bohemia reached on average 17.68% of the total protein in 2001, and 15.36% in 2002. The average percentage of albumins and globulins of the total protein reached 36.97% in 2001 and 41.04% in 2002, the average percentage of glutelins of the total proteins was 37.61% in 2001 and 34.10% in 2002, and residual was on average 7.55% in 2001 and 8.70% in 2002, respectively, of the total protein. Electrophoretic analysis of reserve (gluten) proteins (SDS-PAGE ISTA) showed in the oats collection evaluated the percentage of LMW + prolamins in the range 56-77% of the total reserve proteins in 2001, and 52-73% in 2002. The results of A-PAGE electrophoretic analysis of prolamin proteins confirmed the presence of α-prolamins, that ranged in the total content of prolamins from 50 to 88% in 2001, and from 77 to 100% in 2002, while β- + γ-prolamins ranged in 2001 from 11 to 49%, and in 2002 from 0 to 22%. These values do not give serious guarantees for the possible utilisation of oats in the gluten-free diet. The results of the immunological evaluation of the amount of prolamins in oats grains using ELISA showed great differences between different varieties and the experimental years. In 2001, 7 oats samples out of 13 evaluated, and in 2002 10 samples out of 12 evaluated were below the limit for the gluten-free diet (10 mg prolamins (gliadins)/100 g of sample dry matter), but the other varieties exceeded the limit, particularly in 2001, very significantly. The results obtained in the evaluated collection of species and varieties of oats revealed a great variability in the structure of the protein complex and in the immunological testing. In addition a significant effect of the year on the results of all analyses was evident. Based on our results, the use of oats in the diet for coeliac disease can be very risky for these reasons. Keywords: oats, species, varieties, protein fractions, immunological testing, coeliac disease, gluten-free diet Journal: Czech Journal of Food Sciences Pages: 151-162 Volume: 22 Issue: 4 Year: 2004 DOI: 10.17221/3419-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3419-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200404-0004.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:4:id:3419-CJFS