Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Ljubić Herceg Author-Workplace-Name: Faculty of Food Technology, University of Osijek, Osijek, Croatia Author-Name: Anet Režek Jambrak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Drago Šubarić Author-Workplace-Name: Faculty of Food Technology, University of Osijek, Osijek, Croatia Author-Name: Mladen Brnčić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Suzana Rimac Brnčić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Marija Badanjak Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Branko Tripalo Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Damir Ježek Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Dubravka Novotni Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Zoran Herceg Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Title: Texture and pasting properties of ultrasonically treated corn starch Abstract: The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was examined. Suspensions were treated with different intensities and treatment times (15 min and 30 min) using an ultrasound probe set and bath. The treatments with high power ultrasound probes caused a significant lowering of the starting gelatinisation temperatures of corn starch. The ultrasound treatment caused disruption of starch granules by cavitational forces and made the granules more permeable to water. The highest viscosity was observed for the treatment with 300 W probe. Also, a statistically significant increase in solubility in water (20°C) was observed, being caused by the disruption of starch granules and molecules by ultrasound treatment. When applying more powerful ultrasound, starch granules, specifically in the amorphous region, are much more mechanically damaged. The texture profile analyses of the starch gel prepared from the suspensions that had been treated with ultrasound probe presented higher hardness and higher values of adhesiveness and cohesiveness when compared with untreated suspensions or those treated with ultrasound bath. Micrography showed an obvious impact of ultrasound on the structure of starch granules. Ultrasound treatment ruptures and mechanically damages the starch granules causing collapse of cavitation bubbles which induces high pressure gradients and high local velocities of the liquid layers in their vicinity. Keywords: corn starch, ultrasound, texture, solubility, pasting Journal: Czech Journal of Food Sciences Pages: 83-93 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/50/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/50/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0001.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:50-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdenka MUCHOVÁ Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Boris ŽITNÝ Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: New approach to the study of dough mixing processes Abstract: The importance of the dough mixing, knowledge of the requirements of individual types of flour in the mixing, and achieving the proper quality with respect to the final dough properties are still actual problems. This study describes the changes in consistency, extensographic energy, and temperature progress in connection with the mechanical energy flow into the dough during mixing on Diosna SP12 kneader. The results of the mixing tests on the first gear indicate that different energy inputs caused different changes in consistency, the development time, and temperature increase of mixed dough. By the alteration of the mixing energy is it probably possible to utilise this energy achieving, dough with a better quality, despite the fact that this was not proved statistically. However, it was proved that energy consumption was more effective in the experimental regimes in comparison to the standard regime. The experimental regimes required a lower energy input, while the achieved consistency level was similar and durability of the positive consistency changes was higher. The temperature increase was significantly higher when the standard regime was used. Keywords: mixing, kneading, dough rheology, wheat dough Journal: Czech Journal of Food Sciences Pages: 94-107 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/91/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/91/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0002.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:91-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Weirong Cai Author-Workplace-Name: Department of Biochemistry, Anhui University of Science and Technology, Wuhu, P. R. China Author-Name: Xiaohong Gu Author-Workplace-Name: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R.China Author-Name: Jian Tang Author-Workplace-Name: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, P. R.China Title: Extraction, purification, and characterisation of the flavonoids from Opuntia milpa alta skin Abstract: The flavonoids contained in Opuntia milpa alta skin were extracted, purified, and identified. Based on single factor experimental results, the extraction parameters were optimised by using orthogonal design and variance analysis. The results show that the maximum yield of the flavonoids (5.55 mg/g dry weight) can be obtained with 80% ethanol (v/v), extraction temperature of 90°C, and the solvent to raw material ratio of 25:1. After purification with AB-8 resin, the main components of the extract were characterised as isorhamnetin 3-O-(2, 6-dirhamnosyl)glucoside and isorhamnetin 3-O-d-rutinoside by employing liquid chromatography-mass spectrometry and ultraviolet-visible spectrometry. Keywords: Opuntia milpa alta skin, flavonoids, extraction, LC-MS, isorhamnetin 3-O-(2, 6-dirhamnosyl)glucoside, isorhamnetin 3-O-D-rutinoside Journal: Czech Journal of Food Sciences Pages: 108-116 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/122/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/122/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0003.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:122-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Chuanguang Qin Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Author-Name: Yang Li Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Author-Name: Weining Niu Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Author-Name: Yan Ding Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Author-Name: Ruijie Zhang Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Author-Name: Xiaoya Shang Author-Workplace-Name: Faculty of Life Science, Northwestern Polytechnical University, Shaanxi, P. R. China Title: Analysis and characterisation of anthocyanins in mulberry fruit Abstract: The fruit of mulberry (Morus alba L., Moraceae) has been used as medicinal food in China for a long history. The pigment from the fruit extract is a kind of natural colourant for food processing and has potential medical and commercial values. This study focuses on the analysis and characterisation of anthocyanins from mulberry pigment. The fresh mulberry fruits were extracted with the solvent of 95% alcohol/0.1% HC l (1:1, ratio) at room temperature for 4 h in the dark. After the isolation using C-18 column, the pigment was identified with UV-Visible Spectroscopy, HPLC-PAD, LC-MS, and 1HNMR. The results showed that the abundant anthocyanins in mulberry pigment are cyanidin 3-O-rutinoside (60%) and cyanidin 3-O-glucoside (38%). The minor anthocyanins (totally 2%) are pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. Keywords: anthocyanin, mulberry fruit, spectroscopy characteristics, stability Journal: Czech Journal of Food Sciences Pages: 117-126 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/228/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/228/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0004.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:228-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Araceli M. Vera-Guzmán Author-Workplace-Name: Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Unidad Oaxaca, Instituto Politécnico Nacional, Oaxaca, México Author-Name: Rosa I. Guzmán-Gerónimo Author-Workplace-Name: Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México Author-Name: Mercedes G. López Author-Workplace-Name: Unidad de Biotecnología e Ingeniería Genética de Plantas, Centro de Investigación y de Estudios Avanzados del IPN, Irapuato, Guanajuato, México Title: Major and minor compounds in a Mexican spirit, young Mezcal coming from two Agave species. Abstract: Major and minor compounds in a traditional Mexican spirit, young mezcal from Agave angustifolia Haw. and Agave potatorum Zucc., were characterised using gas chromatography and solid phase microextraction-gas chromatography-mass spectrometry. A large variability in both mezcal samples was detected in the content of methanol, higher alcohols, acetic acid, and ethyl acetate. However, their values were below the maximum concentration permitted by the Mexican Standards. The minor compounds identified by mass spectrometry included alcohols, esters, ketones, acids, and furanes. The similarities found between mezcal from Agave angustifolia and Agave potatorum may be due to their processing methods. In addition, mezcals contain unique compounds that can be used as markers to identify the products of different origins. Keywords: mezcal, volatile compounds, Agave angustifolia Haw., Agave potatorum Zucc., GC-FID, SPME-GC-MS Journal: Czech Journal of Food Sciences Pages: 127-132 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/56/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/56/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0005.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:56-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jaroslava Ovesná Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague-Ruzyně, Czech Republic Author-Name: Ladislav Kučera Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague-Ruzyně, Czech Republic Author-Name: Jan Hodek Author-Workplace-Name: Department of Molecular Biology, Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague-Ruzyně, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Reliability of PCR based screening for identification and quantification of GMOs Abstract: Handling with genetically modified organisms (GMOs) is regulated namely in EC. Laboratories often use polymerase chain reaction (PCR) based screening methods to monitor the presence of GM particles in food commodities as a cost effective approach. The reliability was tested of such screening using 35S CaMV promoter as the target sequences. Soya grown from non-GM cultivar as declared by a seed company was investigated after the harvest, transport to the silo, and before processing. The results based on PCR and real-time PCR analysis clearly showed that, the contamination with debris of other species, dust during transport, storage, and other kind of handling led to contamination with detectable amounts of Cauliflower mosaic virus (CaMV). Impurities are allowed by EC regulations but may, as we have shown, interfere with the analytical procedures based on PCR. The identification of 35S CaMV promoter and NOS terminator in food with uncertain history and no approved specific events may indicate unknown GMOs and perhaps emergency situation. Keywords: GMO (Genetically Modified Organism), identification, PCR, real-time PCR, screening, RR soya Journal: Czech Journal of Food Sciences Pages: 133-138 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/67/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/67/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0006.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:67-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Modzelewska-Kapituła Author-Workplace-Name: Department of Meat Technology and Chemistry, Author-Name: Jan Kłobukowski Author-Workplace-Name: Department of Human Nutrition, Author-Name: Lucyna Kłębukowska Author-Workplace-Name: Department of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland Author-Name: Danuta Wiśniewska-Pantak Author-Workplace-Name: Department of Human Nutrition, Title: The influence of feeding diets containing white cheese, produced with prebiotics and the potentially probiotic Lactobacillus plantarum strain, on the gastrointestinal microflora of rats Abstract: The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestinal microflora of Wistar rats was investigated. The prebiotic addition to the cheese was 2.5%, whereas probiotic and synbiotic cheeses contained at least 107 CFU/g of live L. plantarum cells. The counts of Bifidobacterium sp., Lactobacillus, coliforms, and the most probable number of anaerobic proteolytic bacteria were evaluated. After a 10-day feeding experiment, significant changes (P < 0.05) were noted in the most probable number of anaerobic proteolytic bacteria spores, which was the highest in the group receiving a diet with the cheese containing the potentially probiotic strain and inulin HPX. A short-time ingestion of low doses of prebiotics or synbiotics did not alter the counts of Lactobacillus, Bifidobacterium, and coliforms in healthy rats. Keywords: inulin, maltodextrins, rats, microflora, prebiotics, probiotics, synbiotics Journal: Czech Journal of Food Sciences Pages: 139-145 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/187/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/187/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0007.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:187-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tereza Karlová Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Lenka Poláková Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Šmidrkal Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Vladimír Filip Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Antimicrobial effects of fatty acid fructose esters Abstract: Antimicrobial effects of various fatty acids and their esters have been extensively studied. Esters with saccharides (glucose, sucrose) have been found to have a broad spectrum of microbicidal activity. The objective of this study was to investigate the susceptibility of four microbial strains (Bacillus cereus, Escherichia coli, Saccharomyces cerevisiae, and Fusarium culmorum) to the antimicrobial properties of fatty acid (capric, lauric, myristic, and palmitic) fructose esters. Microorganisms were cultivated in liquid media supplemented with various concentrations of the tested agents. A spectrophotometric method was used for the quantitative detection of the microbial growth. Both the cultivation and measuring of the absorbance was carried out in microtiter plates. Our results indicate that the addition of the tested compounds strongly reduce the number of viable microorganisms. Higher concentrations caused microbicidal effect. The inhibitory action decreased rapidly as the chain length increased. Caprinoylfructose proved to be the most active. Keywords: antimicrobial effects, fatty acid esters, acylfructoses, microtiter plates Journal: Czech Journal of Food Sciences Pages: 146-149 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/37/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/37/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0008.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:37-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ozgul Ozer Author-Workplace-Name: Meram Faculty of Medicine and Author-Name: Cemalettin Sariçoban Author-Workplace-Name: Food Engineering Department, Agriculture Faculty, Selcuk University, Konya, Turkey Title: The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage Abstract: In this study, the effects were evaluated of butylated hydroxyanisole (BHA), ascorbic acid (AA) and α-tocopherol (TO) on the stability of raw mechanically deboned chicken patties stored at -20°C for 6 months. pH, thiobarbituric acid reactive substance (TBARS), haem iron (mg/kg), metmyoglobin formation (%) and colour (L*, a*, b*, C* and h values) of patties were measured for 0, 2, 4, and 6 months of storage time. pH values were found to be the highest in the initial storage period. TBARS values were observed to range between 0.33 and 2.40 mg malondialdehyde/kg of sample and the L*, a*, and b* values of the patty samples during the storage period were found to range between 38.14 and 49.52, 9.01 and 20.87, and 7.28 and 14.62, respectively. The haem iron and metmyoglobin contents were found to range between 8.39 and 10.87 mg/kg and 19.26% and 45.91%, respectively. As a result, it is suggested that L-ascorbic acid and α-tocopherol can be added into chicken patty samples in view of the storage quality parameters mentioned above. Keywords: mechanically deboned chicken meat, patty, antioxidant, metmyoglobin, haem iron, tocopherol, ascorbic acid Journal: Czech Journal of Food Sciences Pages: 150-160 Volume: 28 Issue: 2 Year: 2010 DOI: 10.17221/160/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/160/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201002-0009.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:2:id:160-2009-CJFS