Template-Type: ReDIF-Article 1.0 Author-Name: Oto HANUŠ Author-Workplace-Name: Prague Author-Name: Ludmila KŘÍŽOVÁ Author-Workplace-Name: Department of Animal Nutrition, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno Author-Name: Jana HAJŠLOVÁ Author-Workplace-Name: Czech Republic Author-Name: Jaromír LOJZA Author-Workplace-Name: Czech Republic Author-Name: Marcela KLIMEŠOVÁ Author-Workplace-Name: Prague Author-Name: Libor JANŮ Author-Workplace-Name: Prague Author-Name: Petr ROUBAL Author-Workplace-Name: Prague Author-Name: Jaroslav KOPECKÝ Author-Workplace-Name: Prague Author-Name: Radoslava JEDELSKÁ Author-Workplace-Name: Prague Title: Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria Abstract: The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 - YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups - control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000. Keywords: detoxifying capability, fermentation process, Lactobacillus delbrueckii, mycotoxin, Streptococcus thermophilus Journal: Czech Journal of Food Sciences Pages: 277-283 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/391/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/391/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0001.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:391-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Šárka HORÁČKOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and Author-Name: Kristýna ROKYTOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and Author-Name: Kristina BIALASOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and Author-Name: Iveta KLOJDOVÁ Author-Workplace-Name: Department of Dairy, Fat and Cosmetics and Author-Name: Marcela SLUKOVÁ Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Fruit juices with probiotics - new type of functional foods Abstract: The cells of commercial strain Bifidobacterium animalis subsp. lactis Bb12 were encapsulated using emulsion encapsulation in a milk protein matrix. The volume based median of the microcapsules was 52.1 ± 6.2 µm. The stability of free and encapsulated cells was compared during 28 day-storage in pineapple juice and in strawberry-apple juice at 8 ± 1°C and 22 ± 1°C. Encapsulation ensured a higher number of cells compared to the free cells only at 8 ± 1°C. Strawberry-apple juice was found to be not suitable as probiotic vehicle. Both free and encapsulated cells lost their viability after 14 days at 22 ± 1°C. The number of bifidobacteria cells, pH and lactic and acetic acid content did not change in pineapple and strawberry-apple juice after 24 h cultivation at 37°C. Keywords: bifidobacteria, encapsulation, pineapple juice, strawberry juice Journal: Czech Journal of Food Sciences Pages: 284-288 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/39/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0002.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:39-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucia GHARWALOVÁ Author-Name: Daniel HUTÁR Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jan MASÁK Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Irena KOLOUCHOVÁ Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Antioxidant activity and phenolic content of organic and conventional vine cane extracts Abstract: Phenolic antioxidants, such as resveratrol and polydatin, occur in grapevine as secondary metabolites responsible for the plants protection against biotic and abiotic stress. The antioxidant profile and content depends on agro-climatic conditions, which may act as stress factors. In order to determine the significance of the use of spraying pesticides on the antioxidant content in pruned canes, we examined samples of white and blue Vitis vinifera varieties from conventional and organic vineyards. Phenols from these samples were extracted by 40% ethanol. HPLC was used to determine differences in the stilbenoid composition and the DPPH assay was used to compare the antioxidant activities. While the farming approach did not alter the total polyphenolic content and antioxidant activity of the samples, the resveratrol content was higher in samples from conventional vineyards. These results could be significant for further reusing of winery waste. Keywords: biodynamic, pesticides, polyphenols, resveratrol, Vitis vinifera, waste Journal: Czech Journal of Food Sciences Pages: 289-295 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/19/2018-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/19/2018-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0003.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:19-2018-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mukaddas MUHTAR Author-Workplace-Name: College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China Author-Name: Ma Yi QIAO Author-Workplace-Name: College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China Author-Name: Batur ABLIKIM Author-Name: Arzugul ABDUWALI Author-Workplace-Name: College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China Author-Name: Yusup SULAYMAN Author-Workplace-Name: College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi, P.R. China Title: Influence of calpain on lamb myofibrillar proteins degradation during in vitro culture Abstract: Tenderness is an important indicator of meat quality, degradation plays important role during the maturation, therefore improving meat quality and tenderness. Understanding the process of myofibrillar and which enzymes affect degradation is more needed to prove. In this study we used longest muscle of Bashibai sheep of Xinjiang as the experiment material. The isolated myofibrillar protein and μ-calpains are incubated at 4°C about 1, 3, 7, 14, and 21 days using in vitro culture method and analysed by SDS-PAGE, Western blotting. Results showed that μ-calpain can improve the degradation of some myofibrillar proteins. Desmin was degraded by the 3rd, troponin-T was completely degraded by the 7th day. Keywords: lamb, myofibrillar, protein, tenderness, μ, -calpain Journal: Czech Journal of Food Sciences Pages: 296-300 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/423/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/423/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0004.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:423-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Wei-Chen PAN Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan Author-Name: Yu-Ming LIU Author-Workplace-Name: Department of Food Science and Technology, Tajen University, Pingtung, Taiwan Author-Name: Sy-Yu SHIAU Title: Effect of okara and vital gluten on physico-chemical properties of noodle Abstract: Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10-15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers. Keywords: antioxidant, flavonoid, gluten, soybean residue, polyphenol, rheology Journal: Czech Journal of Food Sciences Pages: 301-306 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/329/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/329/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0005.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:329-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yuxue CAO Author-Workplace-Name: P.R. China Author-Name: Gao WANG Author-Workplace-Name: Institute of Agricultural Engineering, Anhui Academy of Agricultural Sciences, Hefei Author-Name: Yong HUANG Author-Workplace-Name: P.R. China Author-Name: Rongguang ZHU Author-Workplace-Name: P.R. China Author-Name: Qiang WANG Author-Workplace-Name: P.R. China Author-Name: Shiyu WEI Author-Workplace-Name: P.R. China Author-Name: Xuedong YAO Title: Colour change and kinetics of winter jujube slices during pulsed air-jet impingement drying Abstract: The colour and the characteristics of colour change curves of winter jujube slices at different temperatures (55, 60, 65, 70, and 75°C) by the single factor experiment during pulsed air-jet impingement drying were stidied. The experimental data of colour difference (ΔE*) were fitted and verified by classic colour change model of thin fruit and vegetable. The results showed that L*(whiteness/darkness) and -a* (redness/greenness) of winter jujube slices decreased with the increase of drying time at different drying temperatures, while the change in the early stage was rapid, the latter stage was slow. The b* (yellowness/blueness) increased with the increase of drying time at different drying temperatures. Under different drying temperatures, the colour difference (ΔE*) of winter jujube slices increased with the increase of drying time during the drying process, the change in the early stage was rapid, the latter stage was slow. When the drying temperatures were 55, 60, 65 and 75°C, the first order fractional model of the colour difference (ΔE*) obtained the best fitting results with experimental data. Meanwhile, when the drying temperature was 70°C, the first of the first order mode of the total colour difference (ΔE*) was the best. Keywords: CIELab, colour change, pulsed air-impingement drying, winter jujube slices Journal: Czech Journal of Food Sciences Pages: 307-313 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/259/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/259/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0006.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:259-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: MA Dongyun Author-Workplace-Name: College of Agronomy and Author-Name: Jian ZHANG Author-Workplace-Name: Department of Food Science and Technology; Henan Agricultural University; Zhengzhou, China Author-Name: LI Yaoguang Author-Workplace-Name: College of Agronomy and Author-Name: Chenyang WANG Author-Workplace-Name: College of Agronomy and Title: Quality of noodles made from colour-grained wheat Abstract: The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess and chewiness irrespective of milling method, while cv. Shandongzimai (SDZM) expressed higher values depending on milling method. The total sensory score of noodles decreased with increased bran retention, and noodles made from HBS RF and PGF had the highest total scores. The results suggest that PGF made from black wheat HBS can be used to make fresh Chinese noodles with improved nutrient status and without any loss of food sensory quality. Keywords: different-coloured wheat grain, fresh Chinese noodles, sensory quality Journal: Czech Journal of Food Sciences Pages: 314-320 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/130/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/130/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0007.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:130-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yue SHI Author-Workplace-Name: Beijing, P.R. China Author-Workplace-Name: Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, P.R. China Author-Name: Jing WANG Author-Workplace-Name: Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China Author-Name: Yubin WANG Author-Workplace-Name: Beijing, P.R. China Author-Workplace-Name: Key Laboratory of Vegetable Postharvest Processing of Ministry of Agriculture, Beijing, P.R. China Author-Name: Huijuan ZHANG Author-Workplace-Name: Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China Author-Name: MA Yue Author-Workplace-Name: Beijing, P.R. China Author-Workplace-Name: Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture Author-Name: Xiaoyan ZHAO Author-Workplace-Name: Beijing, P.R. China Author-Workplace-Name: Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, P.R. China Author-Name: Chao ZHANG Author-Workplace-Name: Beijing, P.R. China Author-Workplace-Name: Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P.R. China Title: Inlet temperature affects spray drying quality of watermelon powder Abstract: The effect of the inlet temperature on the quality of watermelon powder after spray drying was evaluated. Inlet temperatures of the drying air of 120, 130, 140, and 150°C maintained water solubility of the watermelon powder at 96%. At 253 µM/g, the ORAC value of the watermelon powder dried at 130°C was the highest among all tested powders. The D50 of the watermelon powder dried at 130°C was 18.21 ± 0.22 µm with a span of 1.73 ± 0.038, which was more uniform than that of other powders. The crystallinity of the powder dried at 130°C was higher than that dried at both 120 and 150°C and showed stronger thermal stability. Moreover, watermelon powder dried at 130°C presented a similar aroma as the fresh watermelon juice when being solved. Hence, an inlet temperature of the drying air of 130°C was the optimal temperature for the production of watermelon powder. Keywords: aroma, crystallinity, inlet temperature, ORAC, radical scavenging capacity, solubility, water activity Journal: Czech Journal of Food Sciences Pages: 321-328 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/406/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/406/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0008.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:406-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shi-Yu WEI Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Gao WANG Author-Workplace-Name: Institute of Agricultural Engineering, Anhui Academy of Agricultural Sciences, Hefei; P.R. China Author-Name: Yong HUANG Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Rong-Guang ZHU Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Qiang WANG Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Xiang-Nan ZHANG Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Yu-Xue CAO Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Author-Name: Xue-Dong YAO Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, Title: Pulsed air jet impingement drying characteristics of winter jujube slices Abstract: The drying curves, moisture effective diffusivity and drying activation energy of winter jujube slices were here investigated at different drying temperatures (55, 60, 65, 70, 75, and 80°C), wind speeds (6, 7, 8, 9, and 10 m/s) and pulsation rates (rotatational speed of material disk: 4, 5.5, and 7 rpm) in a single-factor experiment design. A mathematical model of pulsed air-jet impingement drying for winter jujube slices was fitted and verified. The results showed that the entire drying process could be described as falling rate drying; the moisture effective diffusivity was in the range 1.52-4.93 × 10-9 m2/s and increased with increasing drying temperature, wind speed and pulsation rate. The drying activation energy was 43.9 kJ/mol as determined using the Arrhenius equation. According to the statistical parameters of the correlation coefficient (R2), root mean square error (RMSE) and the sum of squared errors (SSE), the modified Page model was selected as best for representing the correlation between moisture ratio and drying time. Keywords: drying activation energy, drying model, moisture effective diffusivity, pulsed air jet impingement, winter jujube slices Journal: Czech Journal of Food Sciences Pages: 329-337 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/258/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0009.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:258-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yuxin WANG Author-Workplace-Name: College of Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: YU Guoping Author-Workplace-Name: College of Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: Xiaodan ZANG Author-Workplace-Name: College of Science, Northeast Agricultural University, Harbin, P.R. China Author-Name: YE Fei Title: Optimization, antioxidant activity and bile salts adsorption capacity of the aqueous enzymatic extract from rice bran Abstract: The optimum extraction conditions of the aqueous enzymatic extract from rice bran (AEERB) were evaluated with respect to γ-oryzanol content and ferric reducing/antioxidant power (FRAP) activity by using response surface methodology. The results showed that the effect of the extraction temperature on γ-oryzanol content and FRAP activity was the most significant. The optimal conditions were determined as follows: Trypsin, 453 U/g at 56°C and pH 7.9 for 2 h at a liquid/solid ratio of 7 : 1. The corresponding γ-oryzanol content and FRAP activity were 0.1749 mg/g and 0.5043 mmol FeSO4/g, respectively. The antioxidant activities of AEERB were comparable with 2,6-di-tert-buty-4-methylphenol (BHT) or ascorbic acid (AA) at the high concentration. Furthermore, the binding capacities of AEERB to sodium taurocholate and sodium deoxycholate were 24.96 and 13.63 µmol/100 mg, respectively. The results indicated that AEERB is a promising method for developing and applying a value-added RB product. Keywords: antioxidative, aqueous enzymatic extracts, hypolipidemic, rice bran, optimization Journal: Czech Journal of Food Sciences Pages: 338-348 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/369/2017-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/369/2017-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0010.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:369-2017-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Na XIAN Author-Workplace-Name: Department of Food Science and Technology, East China University of Science and Technology, Shanghai, P.R. China Author-Name: HU Guohua Title: Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology Abstract: Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality. Keywords: cake, maizena, optimisation, RSM, wheat flour, xanthan Journal: Czech Journal of Food Sciences Pages: 349-356 Volume: 36 Issue: 4 Year: 2018 DOI: 10.17221/476/2016-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/476/2016-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201804-0011.txt Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:4:id:476-2016-CJFS