Template-Type: ReDIF-Article 1.0 Author-Name: Michaela Havrlentová Author-Workplace-Name: Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic Author-Name: Zuzana Petruláková Author-Workplace-Name: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic Author-Name: Alena Burgárová Author-Workplace-Name: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic Author-Name: František Gago Author-Workplace-Name: University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic Author-Name: Andrea Hlinková Author-Workplace-Name: Plant Production Research Centre, Research Institute of Plant Production, Piešťany, Slovak Republic Author-Workplace-Name: University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic Author-Name: Ernest Šturdík Author-Workplace-Name: Slovak University of Technology, Faculty of Chemistry and Food Technology, Department of Nutrition and Food Evaluation, Bratislava, Slovak Republic Author-Workplace-Name: University of SS. Cyril and Methodius in Trnava, Faculty of Natural Sciences, Department of Biotechnologies, Trnava, Slovak Republic Title: β-glucans and their significance for the preparation of functional foods - a review Abstract: Cereals are generally known to have a positive influence on the general state of the human organism. The attention of the nutritional experts is paid especially to oats and barley. Besides their accessibility, these cereals are interesting due to their relatively high contents of soluble non-starch polysaccharides (fibrous material), out of which β-glucans have a dominant position from the aspect of health benefit. This paper presents a brief review of the latest knowledge on the positive effects of β-glucans on the consumer's health. The structure, occurrence, sources, and positive physiological effects of β-glucans on the cardiovascular system but also their antibacterial, antitumoral, immunomodulant, and radioprotective properties are mentioned. In the paper are given examples of β-glucans exploitation as functional ingredients in food, cosmetic, and pharmaceutical industries and as food additives on the basis of cereal fibres and cereal β-glucans. Keywords: cereals, oats, β -glucans, fibre, functional food, health benefit, application Journal: Czech Journal of Food Sciences Pages: 1-14 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/162/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/162/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0001.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:162-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dragan Kovačević Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Krešimir Mastanjević Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Title: Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat Abstract: The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30°C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (Tp) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in the peak thermal transition temperature (Tp) of myosin and actin to higher temperature as the mass fractions of trehalose and maltose increased. The transitions enthalpies of myosin and actin of the washed beef meat samples showed a higher increase with the increase of mass fraction of trehalose then of that of maltose. Since the value of denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH point to higher cryoprotective effects of trehalose. Keywords: thermal transitions temperature, DSC, SEP, washed beef meat, trehalose, maltose Journal: Czech Journal of Food Sciences Pages: 15-23 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/1042-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1042-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0002.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:1042-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Svetlana Boycheva Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Author-Name: Todor Dimitrov Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Author-Name: Nikolina Naydenova Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Author-Name: Gyurga Mihaylova Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria Title: Quality characteristics of yogurt from goat's milk, supplemented with fruit juice Abstract: Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt. Keywords: goat's milk, yogurt, aronia (Aronia melanocarpa L), blueberry, fatty acids, lactic acid bacteria counts Journal: Czech Journal of Food Sciences Pages: 24-30 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/171/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/171/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0003.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:171-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lenka Cabanová Author-Workplace-Name: State veterinary and Food Institute, Dolny Kubin, Slovakia Author-Name: Oľga Škuntová Author-Workplace-Name: State veterinary and Food Institute, Dolny Kubin, Slovakia Author-Name: Daniela Matisová Author-Workplace-Name: State veterinary and Food Institute, Dolny Kubin, Slovakia Author-Name: Monika Pipová Author-Workplace-Name: Department of Food Hygiene and Food Technology, University of Veterinary Medicine, Košice, Slovak Republic Title: Development of a scientific study for accessing the criteria under Commission Regulation (EC) 2073/2005 on traditional Slovak sheep cheese "bryndza" Abstract: A scientific shelf-life study for Listeria monocytogenes in the typical Slovak cheese "bryndza" was performed in accordance with the requirements of the Commission Regulation (EC) 2073/2005. Based on the previous positive findings of L. monocytogenes in the final products, the producer decided to perform laboratory tests, the results of which would allow him a different evaluation of these positive results. Both the physico-chemical (pH, aw) and microbiological examinations of "bryndza" cheese stored at 5.8-6.2°C were performed every two days till the end of the product shelf-life (7 days). Microbiological analyses were performed after artificial contamination of the final product with a mixture of three L. monocytogenes strains. The growth potential of L. monocytogenes was calculated as the difference in the counts of this bacterium between the last day and the first day of the test. The Slovak traditional "bryndza" cheese has been found not to support the growth of L. monocytogenes. Thus, the counts of L. monocytogenes must not exceed 50 CFU/g at the beginning and 20 CFU/g at the end of the product shelf-life in order to ensure its safety for the consumer. Keywords: Listeria monocytogenes, traditional cheese, Slovakia Journal: Czech Journal of Food Sciences Pages: 31-34 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/151/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/151/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0004.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:151-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Iuliana Banu Author-Workplace-Name: "Dunărea de Jos" University, Faculty of Food Science and Engineering, Galaţi, Romania Author-Name: Georgeta Stoenescu Author-Workplace-Name: Research Laboratory Arcada, Arcada Mill, Lunca Siretului, Romania Author-Name: Violeta Ionescu Author-Workplace-Name: Research Laboratory Arcada, Arcada Mill, Lunca Siretului, Romania Author-Name: Iuliana Aprodu Author-Workplace-Name: "Dunărea de Jos" University, Faculty of Food Science and Engineering, Galaţi, Romania Title: Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve Abstract: The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour supplemented with different additives such as fungal α-amylase, fungal hemicellulase, and fungal xylanase weres exploted. The rheological measurements were performed using the Mixolab, Alveograph, and Rheofermentometer. Our results indicated significant positive and negative correlations between the parameters investigated. The changes of the Mixolab curve trend depended on the amylase doses. Significant correlations were established also between the Mixolab parameters and the results of the baking tests; the β slope, C2, C3, and C4 were positively correlated with the specific volume of the bread. Taking into account the results obtained, we may conclude that Mixolab is a complex device that renders the evolution of the bread during the entire technological process, from the dough making to the starch retrogradation. Keywords: mixolab, alveograph, rheofermentometer, dough, baking quality Journal: Czech Journal of Food Sciences Pages: 35-44 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/40/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/40/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0005.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:40-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eva Mašková Author-Workplace-Name: Department of Nutritive Substances, Food Research Institute Prague, Prague, Czech Republic Author-Name: Ivana Paulíčková Author-Workplace-Name: Department of Nutritive Substances, Food Research Institute Prague, Prague, Czech Republic Author-Name: Jana Rysová Author-Workplace-Name: Department of Nutritive Substances, Food Research Institute Prague, Prague, Czech Republic Author-Name: Dana Gabrovská Author-Workplace-Name: Department of Nutritive Substances, Food Research Institute Prague, Prague, Czech Republic Title: Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method Abstract: A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid phase extraction. The PCR method applied was focused on the intron of the chloroplast gene trnL and utilised primers WBR11 and WBR13. Electrophoresed wheat and rye DNAs were characterised by a 201 bp fragment, barley DNA by a 196 bp fragment. The validated PCR method was applied to the selection of 18 gluten free foods, previously found by ELISA method to contain 1 mg or more of gliadin per 100 g food. The presence of wheat was confirmed by PCR method in all foods analysed. The comparison with the results obtained by ELISA method reliably verified the detection limit of PCR method, i.e., 0.02% wheat. Keywords: polymerase chain reaction, ELISA, wheat, rye, barley, gliadin Journal: Czech Journal of Food Sciences Pages: 45-50 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/171/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/171/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0006.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:171-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rajka Božanić Author-Workplace-Name: Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia Author-Name: Sandy Lovković Author-Workplace-Name: Jamnica d.d, Gorica Svetojanska, Croatia Author-Name: Irena Jeličić Author-Workplace-Name: Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia Title: Optimising fermentation of soymilk with probiotic bacteria Abstract: Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During the fermentation and storage of the fermented soymilk (28 days at +4°C), the changes in pH-value and viable cells count were observed. Incubation temperature did not affect significantly fermentation time (7 h at 42°C and 8 h at 37°C, respectively), with ABT5 culture (Lactobacillus acidophilus, Bifidobacterium spp., and Streptococcus thermophilus). However, Lactobacillus acidophilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Therefore in the consequent phase of the experiment, soymilk was fermented at 42°C with yoghurt culture YCX11 enriched with Bifidobacterium animalis subsp. lactis Bb12. Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained constant and above 107 CFU/ml. Keywords: soymilk, fermentation, Lactobacillus acidophilus, Bifidobacterium spp., Streptococcus thermophilus, yoghurt culture, Lactobacillus animalis subsp. lactis BB12 Journal: Czech Journal of Food Sciences Pages: 51-56 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/97/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/97/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0007.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:97-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucie Sosvorová Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Workplace-Name: Department of Steroid Hormones, Institute of Endocrinology, Prague, Czech Republic Author-Name: Petra Lanková Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marie Bičíková Author-Workplace-Name: Department of Steroid Hormones, Institute of Endocrinology, Prague, Czech Republic Author-Name: Elena A. Prokudina Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Nawaf Al Maharik Author-Workplace-Name: University of Dundee, College of Life Sciences, Division of Biological Chemistry ánd Drug Discovery, Sir James Black Centre, Dundee, UK Author-Name: Oldřich Lapčík Author-Workplace-Name: Department of Chemistry of Natural Compounds, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: ELISA for free S-equol in human urine Abstract: The popularity of phytoestrogen food supplements of plant origin steadily increases. They are used to solve the problems related to the climacterium. Their efficiency depends on woman's capability to metabolise the active components - isoflavonoids. Women able to convert daidzein to S-equol are supposed to get a greater benefit from these supplements. To determine S-equol urine levels, the competitive ELISA was developed. Carboxymethylequol coupled to BSA via 4'-O-position was used as an immunogen. The assay conditions, including the concentrations of the coating antigen and antisera, were optimised. The detection limit was 0.1 ng/ml (5 pg/well) and 50% intercept was 1 ng/ml (50 pg/well). The intraassay coefficients of variation (CV) varied from 4.7% to 9.9%, for the interassay CV the corresponding values of 2.6-11.6% were obtained. The recovery of the standard added to urine ranged between 89% and 104%. All examined samples were obtained from women in climacterium. The volunteers had been taking phytoestrogen food supplements for 3 months. The urine samples were collected before and after the therapy. The levels of free urinary S-equol after the therapy ranged between 0 ng/ml and 42.4 ng/ml. The equol production was observed in 57% of the examined patients. The laboratory results were confronted with patients' subjective evaluations. Keywords: isoflavonoids, metabolism, menopause Journal: Czech Journal of Food Sciences Pages: 57-64 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/130/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/130/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0008.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:130-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Otakar ROP Author-Workplace-Name: Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Josef BALÍK Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products Author-Name: Vojtěch ŘEZNÍČEK Author-Workplace-Name: Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Tunde JURÍKOVÁ Author-Workplace-Name: Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic Author-Name: Pavlína ŠKARDOVÁ Author-Workplace-Name: Department of Biology, Faculty of Education, Palacky University Olomouc, Olomouc, Czech Republic Author-Name: Petr SALAŠ Author-Workplace-Name: Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Jiří SOCHOR Author-Workplace-Name: Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Jiří MLČEK Author-Workplace-Name: Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Author-Name: Daniela KRAMÁŘOVÁ Author-Workplace-Name: Department of Food Biochemistry and Analysis, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic Title: Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars Abstract: The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and mineral elements (nitrogen, phosphorus, potassium, calcium, and sodium). Quince fruits were harvested in the course of October and thereafter analysed at the stage of consumption ripeness after storage at the temperature of +2°C and a relative air humidity of 85%. The contents of pectins in fruits were high - the cultivar Hruškovitá contained 3.51 ± 0.19 g/100 g FW. The contents of vitamin C were also high, the cultivar Muškatová containing as much as 79.31 ± 2.01 g/100 g FW. The affinity of chemical properties of the individual cultivars was expressed by means of cluster analysis and it was found out that there were no marked differences between pear-shaped (Cydonia oblonga subsp. pyriformis) and apple-shaped (Cydonia oblonga subsp. maliformis) forms of fruit. Keywords: quince (Cydonia oblonga Mill.), organic acids, pectins, vitamin C, mineral elements Journal: Czech Journal of Food Sciences Pages: 65-73 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/212/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/212/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0009.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:212-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Biljana Rabrenovic Author-Workplace-Name: Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Zemun, Serbia Author-Name: Etelka Dimic Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Milan Maksimovic Author-Workplace-Name: Institute of Hygiene, Military Medical Academy, Belgrade, Serbia Author-Name: Sladjana Sobajic Author-Workplace-Name: Department of Bromatology, Faculty of Pharmacy, Belgrade University, Belgrade, Serbia Author-Name: Ljiljana Gajic-Krstajic Author-Workplace-Name: Faculty of Agronomy, University of Kragujevac, Cacak, Serbia Title: Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia Abstract: Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented - cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was γ-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols. Keywords: walnut oil, solvent extraction, cold pressing, fatty acid composition, tocopherol content, oxidative stability Journal: Czech Journal of Food Sciences Pages: 74-78 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/180/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/180/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0010.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:180-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yu-Hsiu Tseng Author-Workplace-Name: Department of Culinary Arts, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC Author-Name: Joan-Hwa Yang Author-Workplace-Name: Department of Restaurant and Institutional Management, Shih Chien University, Taipei, Taiwan, ROC Author-Name: Chi-En Lee Author-Workplace-Name: Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, ROC Author-Name: Jeng-Leun Mau Author-Workplace-Name: Department of Food Science and Biotechnology, National Chung-Hsing University, Taichung, Taiwan, ROC Title: Quality of shiitake stipe steamed bun Abstract: Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07-5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects. Keywords: shiitake stipe, Lentinula edodes, steamed bun, specific volume, free amino acid, 5'-nucleotide, colour, sensory evaluation Journal: Czech Journal of Food Sciences Pages: 79-86 Volume: 29 Issue: 1 Year: 2011 DOI: 10.17221/171/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/171/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201101-0011.txt Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:171-2009-CJFS