Template-Type: ReDIF-Article 1.0 Author-Name: Bilge Ertekin Filiz Author-Name: Nazli Korkmaz Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey Author-Name: Nilgun H. Budak Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey Author-Name: Atif C. Seydim Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey Author-Name: Zeynep B. Guzel Seydim Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Turkey Title: Antioxidant activity and phenolic acid content of selected vegetable broths Abstract: The antioxidant activity and content of phenolic substances in vegetable broths were determined. Green beans, beetroots, courgettes, onions, parsley, carrots, cabbages, celery, broccoli, spinach, cauliflowers, and tomatoes were subjected to boiling. Fresh vegetables and vegetable broths were analysed for ascorbic acid content, total phenolic content, ORAC and TEAC values. Phenolic acids were quantified using HPLC. The ascorbic acid content of vegetables ranged from 5-109 mg/100 ml, while no ascorbic acids could be detected in vegetable broths. Total phenolic content was between 17-1729 mg GAE/l for all samples. ORAC and TEAC values of vegetable broths were between 0-3 µmol TE/ml and 0-2 µmol TE/ml, respectively. Gallic, chlorogenic, caffeic, p-coumaric, and ferulic acid were detected in both fresh vegetables and vegetable broths. The highest phenolic acid content was observed in water in which beetroots were boiled. It was found that the vegetable broths of beetroots, celery stalks, cabbages, parsley and broccoli harboured remarkable antioxidant activity. Keywords: boiling, ORAC, phenolic acids, TEAC, antioxidant capacity, vegetable, cooking Journal: Czech Journal of Food Sciences Pages: 469-475 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/458/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/458/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0001.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:458-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lidija Jakobek Author-Name: Petra Matić Author-Workplace-Name: Department of Applied Chemistry and Ecology, Faculty of Food Technology, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Vedrana Krešić Author-Workplace-Name: Department of Applied Chemistry and Ecology, Faculty of Food Technology, J.J. Strossmayer University of Osijek, Osijek, Croatia Author-Name: Andrew R. Barron Author-Workplace-Name: Department of Statistics, Yale University, New Haven, USA Title: Adsorption of apple polyphenols onto β-glucan Abstract: The adsorption of polyphenols from apples, a good source of polyphenols in the human diet, onto β-glucan, a soluble dietary fibre were studied. Polyphenols were extracted from the flesh and peel of two apple varieties (wild apple and Slavonska srčika) and adsorbed onto β-glucan for 16 hours. The adsorption capacities (mg/g) and equilibrium polyphenol concentrations (mg/l) were modelled with Freundlich and Langmuir isotherms. Polyphenols from the flesh and peel showed different behaviours - flesh polyphenols exhibited greater affinity and peel polyphenols greater theoretical adsorption capacity. The analysis of individual polyphenols with high-performance liquid chromatography revealed that the composition of the flesh and peel differed (flesh was rich in phenolic acids, peel in flavonols) which could explain the contrasting adsorption behaviour. This study shows that polyphenols from apples can be adsorbed onto β-glucan, that the flesh and peel exhibit distinct adsorption behaviours and that the polyphenol composition can affect the adsorption mechanism. Keywords: adsorption isotherms, Freundlich, interactions, Langmuir Journal: Czech Journal of Food Sciences Pages: 476-482 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/75/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/75/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0002.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:75-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tao Liu Author-Workplace-Name: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P.R. China Author-Workplace-Name: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Centre of Edible Fungi, Shanghai, P.R. China Author-Name: Tao Feng Author-Name: Wanchao Chen Author-Workplace-Name: School of Chemistry and Molecular Engineering, East China University of Science and Technology, Shanghai, P.R. China Title: Identification of volatile flavour components of Tuber melanosporum using simultaneous distillation-extraction Abstract: Black truffles are famous for their unique flavours. Headspace solid-phase microextraction and the electronic nose have been used to analyse their flavours in some investigations. In a previous work, the volatile flavour compounds in black truffles harvested in China were extracted using simultaneous distillation-extraction (SDE) and analysed using gas chromatography-mass spectrometry (GC-MS). Extraction conditions were optimised in that previous study and are now applied in the present work. The temperature of the solvent flask was maintained at 70°C using a water bath and the samples were placed in boiling water; extraction time was 3 hours. Fifty-seven volatile flavour compounds were tentatively identified, including seven alcohols, two acids, six esters, 12 aldehydes, 14 ketones, two phenols, six pyrazines, six sulphur compounds and three other components. Aldehydes and ketones were present at the highest levels. Keywords: gas chromatography-mass spectrometry, Black truffle, SDE Journal: Czech Journal of Food Sciences Pages: 483-487 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/31/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/31/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0003.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:31-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vildana Alibabić Author-Workplace-Name: Biotechnical Faculty, University of Bihać, Bihać, Bosnia and Herzegovina Author-Name: Melisa Oraščanin Author-Workplace-Name: Biotechnical Faculty, University of Bihać, Bihać, Bosnia and Herzegovina Author-Name: Nada Vahčić Author-Workplace-Name: Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Title: Geographical origin of honey from eight sub-regions of Bosnia and Herzegovina Abstract: Principal component analysis (PCA) and cluster analysis (CA) were used to define the geographical origin of three types of monofloral (chestnut, linden, and acacia), two types of multifloral (meadow and mixed), and forest honey produced over two consecutive harvest seasons in the Una-Sana Canton (Bosnia and Herzegovina), which is geographically divided into eight sub-regions. Statistical analysis was applied to the measurement of physico-chemical and sensory parameters, as well as micro- and macronutrient (K, Na, Mg, Zn, Fe, Mn, and Al) content, along with some heavy metals (Cd, Pb, and As). Using the PCA method the characteristic parameters for all eight sub-regions were determined, while the CA grouping method was used to determine the characteristic parameters for six sub-regions. Chestnut honey is predominantly found in Cazin, chestnut and linden honey in Bosanska Krupa, chestnut and acacia honey in Bužim, acacia honey in Sanski Most, mixed honey in Velika Kladuša and forest honey in Ključ. Keywords: honey, cluster analysis, geographical characterisation, principal component analysis Journal: Czech Journal of Food Sciences Pages: 488-495 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/82/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0004.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:82-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alba Casado Author-Workplace-Name: Department of Food Hygiene and Technology, Author-Name: Alberto Álvarez Author-Workplace-Name: Department of Food Hygiene and Technology, Author-Name: Leticia González Author-Workplace-Name: Department of Food Hygiene and Technology, Author-Name: Domingo Fernández Author-Workplace-Name: Institute of Food Science and Technology, ICTAL and Author-Name: José L. Marcos Author-Name: María E. Tornadijo Author-Workplace-Name: Department of Food Hygiene and Technology, Title: Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality Abstract: The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic acid bacteria were slightly higher in sourdough at 35°C after 6 h, but after 24 h the sourdough at 25°C showed higher counts. Sourdough evinced elastic behaviour, with a larger elastic modulus in dough at 25°C. Both the phase angle and the relationship between elastic and viscous modulus indicated that dough was an elastic solid that lost elasticity over time. The best mechanical characteristics were noted in dough fermented at 25°C during 24 hours. Bread made with sourdough was rated more highly. Keywords: dough fermentation, microbial counts, rheology, sensory quality, texture Journal: Czech Journal of Food Sciences Pages: 496-506 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/68/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/68/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0005.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:68-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Antun Jozinović Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Author-Name: Đurđica Ačkar Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Author-Name: Stela Jokić Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Author-Name: Jurislav Babić Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Author-Name: Jelena Panak Balentić Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Author-Name: Marija Banožić Author-Workplace-Name: Faculty of Agronomy and Food Technology, University of Mostar, Mostar, Bosnia and Herzegovina Author-Name: Drago Šubarić Author-Workplace-Name: Department of Food Technologies, Faculty of Food Technology, J.J. Strossmayer University in Osijek, Osijek, Croatia Title: Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake Abstract: The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73. Keywords: extruded snacks, hemp, response surface methodology Journal: Czech Journal of Food Sciences Pages: 507-516 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/83/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/83/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0006.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:83-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Guadalupe Rodríguez Castillejos Author-Name: José Ramírez de León Author-Workplace-Name: Department of Food Science and Technology, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico Author-Name: Guadalupe Bustos Vázquez Author-Workplace-Name: Department of Food Science and Technology, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico Author-Name: Octelina Castillo Ruíz Author-Workplace-Name: Department of Food Science and Technology, Universidad Autónoma de Tamaulipas, Reynosa, Tamaulipas, Mexico Title: Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum Abstract: The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or commercial MTG at 0.3 U/g, and controls lacked enzyme. All treatments were supplemented with 2.0% NaCl. The gels with enzyme showed a lower amount of expressible water, similar to those obtained with CMTG (6% for fish gels and 8% for beef gels). Texture values were also similar. The results showed the feasibility of employing MTG obtained from sorghum hydrolysates. Keywords: microbial, sorghum, culture media, transglutaminase Journal: Czech Journal of Food Sciences Pages: 517-521 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/422/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/422/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0007.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:422-2016-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Author-Name: Julie Levková Author-Workplace-Name: Department of Carbohydrates and Cereals, Author-Name: Alena Michalcová Author-Workplace-Name: Department of Metals and Corrosion Engineering and Author-Name: Šárka Horáčková Author-Name: Pavel Skřivan Author-Workplace-Name: Department of Carbohydrates and Cereals, Title: Effect of the dough mixing process on the quality of wheat and buckwheat proteins Abstract: The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process. Keywords: dough microstructure, farinograph, gluten, kneading, SEM Journal: Czech Journal of Food Sciences Pages: 522-531 Volume: 35 Issue: 6 Year: 2017 DOI: 10.17221/220/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/220/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201706-0008.txt Handle: RePEc:caa:jnlcjf:v:35:y:2017:i:6:id:220-2017-CJFS