Template-Type: ReDIF-Article 1.0 Author-Name: Jiří Mlček Author-Workplace-Name: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic Author-Name: Anna Adámková Author-Workplace-Name: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic Author-Name: Martin Adámek Author-Workplace-Name: Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Czech Republic Author-Workplace-Name: Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic Author-Name: Marie Borkovcová Author-Workplace-Name: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic Author-Name: Martina Bednářová Author-Workplace-Name: Department of Information Technology, Mendel University, Brno, Czech Republic Author-Name: Lenka Kouřimská Author-Workplace-Name: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Veronika Hlobilová Author-Workplace-Name: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University, Zlín, Czech Republic Title: Selected aspects of edible insect rearing and consumption - A review Abstract: The presented work brings a comprehensive study of edible insect farming with an impact on the environment and human health. The review focuses not only on commonly monitored parameters such as carbon footprint or feed conversion but also on waste management. It also highlights the positive and negative aspects of eating edible insect regarding human health. Compared to other livestock, the rearing of edible insect brings less environmental burden and higher environmental protection. This review aimed to summarise current knowledge and broaden the complex view of the issue. Keywords: allergy, carbon footprint, chitin, global warming potential Journal: Czech Journal of Food Sciences Pages: 149-159 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/288/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/288/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0001.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:288-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kunyi Liu Author-Workplace-Name: College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China Author-Workplace-Name: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Author-Name: Shulai Zhou Author-Workplace-Name: Department of Pharmacy, Leshan Vocational and Technical College, Leshan, China Author-Name: Qi Wang Author-Workplace-Name: College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China Author-Workplace-Name: College of Food Science and Technology, Yunnan Agricultural University, Kunming, China Author-Name: Bin Jiang Author-Workplace-Name: College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, China Author-Name: Liran Yang Author-Workplace-Name: College of Modern Agriculture, Yibin Vocational and Technical College, Yibin, China Author-Name: Bing Lu Author-Workplace-Name: College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China Author-Name: Huawei Yuan Author-Workplace-Name: ‡College of Life Science and Food Engineering, Yibin University, Yibin, China Title: Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose Abstract: Vinegar residue is a key secondary waste in the brewing industry that is often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used to pretreat Chinese vinegar residue, and the reaction products were consumed by the enzyme complex and Saccharomyces cerevisiae 1300 during the stage of simultaneous saccharification and fermentation (SSF). The results show that the optimal pretreatment conditions for Chinese vinegar residue were solid-to-liquid ratio of 1 : 11‏, NaOH concentration of 2.2%, pretreatment temperature of 63 °C, pretreatment time of 80 min, and amount of 4.9 IU g-1 xylanase. While these optimal conditions allowed more effective enzymatic degradation of the dried vinegar residue and resulted in the total sugar yield of 66.1%. Subsequently, dried vinegar residue and enzyme complex were added into the SSF process four times, and SSF reacted in a shaker at 120 r min-1 and 37 °C for 120 h, the yields of ethanol and xylose were 31.4% and 18.5%, respectively. Therefore, the method of Chinese vinegar residue for alcohol and xylose production by SSF was proved. Keywords: NaOH, pretreatment, enzymolysis, simultaneous saccharification and fermentation, xylanase, enzyme complex Journal: Czech Journal of Food Sciences Pages: 160-168 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/326/2019-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/326/2019-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:326-2019-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mirjana Petrović Author-Workplace-Name: Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia Author-Name: Dejan Sokolović Author-Workplace-Name: Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia Author-Name: Snežana Babić Author-Workplace-Name: Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia Author-Name: Tomáš Vymyslický Author-Workplace-Name: Department of Genetic Resources, Research Institute for Fodder Crops, Ltd. Troubsko, Brno, Czech Republic Author-Name: Jordan Marković Author-Workplace-Name: Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia Author-Name: Vladimir Zornić Author-Workplace-Name: Institute for Forage Crops, Globoder, Kruševac, Republic of Serbia Author-Name: Zora Dajić-Stevanović Author-Workplace-Name: Institute of Field and Vegetable Crops, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia Title: Isoflavones of the red and Hungarian clover and possible impact on animal diet Abstract: The content of daidzein, genistein, formononetin, and biochanin A isoflavones was studied in natural populations of red and Hungarian clover, to estimate their impact on fodder quality and to determine directions in possible breeding programs. The study included 6 red clover (Trifolium pratense) and 6 Hungarian clover (Trifolium pannonicum) populations, collected in the central Balkans. The differences between the species and among the populations were analysed. The average content of total isoflavones was 1.393 mg g-1 and 0.487 mg g-1 of air dry matter in Hungarian clover, respectively. While the most prevailed isoflavone in red clover was biochanin A (46%), the Hungarian clover populations were rich in genistein (43%). The red clover leaves accumulated the highest content of isoflavones. The Hungarian clover flowers and leaves had an equal amount of isoflavones. The obtained values of the total isoflavones could not affect the overall nutrient quality and therefore, researched natural populations of two clover species could be considered for further breeding programs. Keywords: phytoestrogens, Trifolium pratense, Trifolium pannonicum, daidzein, genistein, formononetin Journal: Czech Journal of Food Sciences Pages: 169-175 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/27/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/27/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:27-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Muhammad Riaz Author-Workplace-Name: Institute of Chemistry, Faculty of Sciences, University of Sargodha, Sargodha, Pakistan Author-Name: Humaira Fatima Author-Workplace-Name: Institute of Chemistry, Faculty of Sciences, University of Sargodha, Sargodha, Pakistan Author-Name: Muhammad Misbah ur Rehman Author-Workplace-Name: Department of Chemistry, Faculty of Sciences, University of Lahore, Sargodha, Pakistan Author-Name: Rahman Qadir Author-Workplace-Name: Institute of Chemistry, Faculty of Sciences, University of Sargodha, Sargodha, Pakistan Author-Name: Shabbir Hussain Author-Workplace-Name: Department of Chemistry, Faculty of Basic Sciences, Lahore Garrison University, Lahore, Pakistan Author-Name: Abdul Hafeez Author-Workplace-Name: Institute of Chemistry, Faculty of Sciences, University of Sargodha, Sargodha, Pakistan Author-Name: Abu Bakar Siddique Author-Workplace-Name: Institute of Chemistry, Faculty of Sciences, University of Sargodha, Sargodha, Pakistan Title: Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents Abstract: Current research work was performed to evaluate the antioxidant, antidiabetic, thrombolytic, and cytotoxic potential of Bougainvillea glabra leaf extracts with different solvents. Extraction of leaves was carried out by maceration using solvents of various polarity such as n-hexane, chloroform, ethyl acetate, n-butanol, and methanol. The highest values of total phenolic and flavonoid contents were assessed in methanolic extract, such as 58.57% and 29.41%, respectively. Antioxidant potential was measured by DPPH free radical, showing 65.16% scavenging activity in methanolic extract. Similarly, the reducing power of methanolic extract was also measured. Hemolytic activity of B. glabra leaf extracts was evaluated, and maximum percentage lysis was found as 6.86% in chloroform extract. The thrombolytic activity of B. glabra leaf extracts was evaluated against human red blood cells, and the maximum percentage of clot lysis was 59.10% in chloroform extract. Maximum antidiabetic activity (16.20%) was observed in methanolic extract. Overall, the presented results reveal that bogan bail extract is capable of being employed in nutra-pharmaceutical industry. Keywords: B. glabra, scavenging, thrombolytic, antidiabetic, hemolytic Journal: Czech Journal of Food Sciences Pages: 176-180 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/273/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/273/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:273-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Karina Ilona Hidas Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Name: Csaba Németh Author-Workplace-Name: Capriovus Ltd., Szigetcsép, Hungary Author-Name: Lien Phuong Le Nguyen Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Workplace-Name: Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh, Vietnam Author-Name: Anna Visy Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Name: Adrienn Tóth Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Name: Annamária Barkó Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Name: László Friedrich Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Author-Name: Attila Nagy Author-Workplace-Name: Capriovus Ltd., Szigetcsép, Hungary Author-Name: Ildikó Csilla Nyulas-Zeke Author-Workplace-Name: Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary Title: Effect of cryogenic freezing on the rheological and calorimetric properties of pasteurized liquid egg yolk Abstract: The egg yolk undergoes an irreversible gelation process when freezing to -6 °C or lower. In this experiment, liquid egg yolk (LEY) was frozen in liquid nitrogen and stored at -18 °C for 150 days. The measurement of pH and colour of LEY were performed. The examination of the rheological and calorimetric properties of samples was also carried out. The results indicated that the pH of LEY changed significantly during frozen storage, increasing from 6.37 ± 0.02 to 6.58 ± 0.03 over five months. The colour of the samples also showed a significant change compared to the fresh sample. The rheological properties of the LEY also changed significantly after 1 day of freezing and during frozen storage, with a clear increasing trend of the yield stress. The results of the calorimetric study showed that freezing and frozen storage did not affect the denaturation temperature, however, the denaturation enthalpy was reduced by about half after five months of frozen storage. Keywords: differential scanning calorimetry, Herschel-Bulkley model, frozen storage, liquid nitrogen, shear test Journal: Czech Journal of Food Sciences Pages: 181-188 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/37/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/37/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:37-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yujia Diao Author-Workplace-Name: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China Author-Name: Xueqing Yu Author-Workplace-Name: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China Author-Name: Chaohong Zhang Author-Workplace-Name: School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, China Author-Name: Yingjun Jing Title: Optimisation of the clarification of kiwifruit juice with tannic acid-modified chitosan Abstract: Chitosan (CS) is an effective clarifying agent for fruit juice. However, its low antioxidant ability is a limitation in preserving the antioxidant capacity of the juice during clarification. In this work, an antioxidant CS derivative, tannic acid-modified CS (TA-CS), was used as a clarifying agent to optimise the clarification of kiwifruit juice. By using response surface methodology and the transmittance of the juice as a response, the optimal clarification conditions were obtained as follows: TA-CS concentration of 600 μg mL-1, juice pH of 3.5, and heating temperature of 70 °C. Under the optimal conditions, TA-CS showed an excellent clarification effect on kiwifruit juice, which was confirmed by the high transmittance of 99.3%. Meanwhile, the retention rate of vitamin C in the juice reached 97.0% for the TA-CS treatment, being significantly higher than that for the CS treatment. Our results suggest that TA-CS may be a promising clarifying agent for the production of fruit juice. Keywords: clarifying agent, response surface methodology, physicochemical analysis, interaction effect, transmittance Journal: Czech Journal of Food Sciences Pages: 189-196 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/13/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/13/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:13-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dominika Barbara Matuszek Author-Name: Karol Bierczyński Author-Workplace-Name: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland Author-Name: Andżelika Jędrysiak Author-Workplace-Name: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland Author-Name: Angelika Kraszewska Author-Workplace-Name: Department of Biosystems Engineering and Chemical Processes, Faculty of Production Engineering and Logistics, Opole University of Technology, Opole, Poland Title: Homogeneity of the selected food mixes Abstract: The article presents the results of homogeneity assessments for selected food mixes based on computer image analysis. The study was conducted on müsli and condiment mixes standardly available on the consumer market. A total of 40 different ready-for-use products were analysed. Collected samples from three package of each product were placed in a special chamber and then photographed. Photographs were then subjected to computer image analysis to acquire information on the percentage content of individual components. Homogeneity assessment was based on the contents of a selected component called tracer and the coefficient of variation (CV). Lower CV values (3.02-27.31%) and thus better homogeneity was observed for condiment mixes as compared to müsli mixes (3.57-59.15%). Fourteen of twenty condiment mixes had adequate (acceptable at CV ≤ 10%) mixing degree. For the müsli, only six of the tested mixes had appropriate homogeneity. The presented results are a preliminary to developing an image-based methodology for determining the uniformity of granular dry food mixes. Keywords: granular mixtures, müsli, condiment, computer image analysis, coefficient of variation Journal: Czech Journal of Food Sciences Pages: 197-207 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/225/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/225/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:225-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Semiramis Karlidag Author-Workplace-Name: Bee and Bee Products Research and Application Center (MTOAGAM), Malatya Turgut Ozal University, Malatya, Turkey Author-Workplace-Name: Akcadag Vocational School, Malatya Turgut Ozal University, Malatya, Turkey Author-Name: Merve Keskin Author-Workplace-Name: Vocational School of Health Services, Bilecik Seyh Edebali University, Bilecik, Turkey Author-Workplace-Name: Biotechnology Application and Research Center, Bilecik Seyh Edebali University, Bilecik, Turkey Author-Name: Sinan Bayram Author-Workplace-Name: Vocational School of Health Services, Bayburt University, Bayburt, Turkey Author-Name: Nazli Mayda Author-Workplace-Name: Department of Pharmaceutical Botany, Pharmacy Faculty, Trakya University, Edirne, Turkey Author-Name: Asli Ozkok Author-Workplace-Name: Bee and Bee Products Research and Application Center (HARUM), Hacettepe University, Ankara, Turkey Title: Honey: Determination of volatile compounds, antioxidant and antibacterial activities Abstract: Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g-1 and 73.90 mg GAE 100 g-1 and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens. Keywords: minimum bactericidal concentration, phenolic compounds, minimum inhibitory concentration, antioxidant activity Journal: Czech Journal of Food Sciences Pages: 208-216 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/63/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/63/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:63-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mengpei Liu Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China Author-Name: Rong Wang Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China Author-Name: Jia Li Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China Author-Name: Lihua Zhang Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China Author-Name: Jiajia Zhang Author-Workplace-Name: Non-Timber Forestry Research and Development Centre, Chinese Academy of Forestry, Zhengzhou, Henan, China Author-Name: Wei Zong Author-Workplace-Name: College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China Author-Name: Wenjuan Mo Author-Workplace-Name: Experiment Center of Forestry in North China, Chinese Academy of Forestry, National Permanent Scientific Research Base for Warm Temperate Zone Forestry of Jiulong Mountain in Beijing, Beijing, China Author-Workplace-Name: College of Agriculture and Life Sciences, School of Integrative Plant Science, Cornell University, Ithaca, USA Title: Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice Abstract: Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic browning was significantly decreased, with the biggest drops being 35.5, 86.2, 20.7, and 66.7%, respectively. Moreover, the average particle size was decreased from 1 944 nm to 358 nm, which showed a strong positive correlation with turbidity. The reduction coefficients and electric conductivity of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum were increased significantly after DHPM processing. Combined with morphological analysis, DHPM processing had good bactericidal effects on E. coli and S. cerevisiae. These results provided reference values for the application of DHPM technology in the development of yam juice. Keywords: par­ticle size distribution, scanning electron microscopy, process, bactericidal effect Journal: Czech Journal of Food Sciences Pages: 217-225 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/284/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/284/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:284-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anna Fraś Author-Name: Kinga Gołębiewska Author-Workplace-Name: Plant Breeding and Acclimatization Institute - National Research Institute, Radzików, Błonie, Poland Author-Name: Damian Gołębiewski Author-Workplace-Name: Plant Breeding and Acclimatization Institute - National Research Institute, Radzików, Błonie, Poland Author-Name: Magdalena Wiśniewska Author-Workplace-Name: Plant Breeding and Acclimatization Institute - National Research Institute, Radzików, Błonie, Poland Author-Name: Marlena Gzowska Author-Workplace-Name: Plant Breeding and Acclimatization Institute - National Research Institute, Radzików, Błonie, Poland Author-Name: Dariusz R. Mańkowski Author-Workplace-Name: Plant Breeding and Acclimatization Institute - National Research Institute, Radzików, Błonie, Poland Title: Utilisation of triticale (X Triticosecale Wittmack) and residual oat flour in breadmaking Abstract: During the last few years, non-bread cereals, as a rich source of bioactive components, play an increasingly important role in the production of new healthier food. A large number of diet-related diseases in society requires developing and regular consumption of high-quality food. In this study, triticale flour was supplemented with residual oat flour (ROF), which is a by-product in the production of oat fibre concentrate, to obtain triticale-oat bread with improved chemical composition and quality. The flours obtained from 3 winter triticale cultivars were enriched with 10%, 15%, and 20% of ROF. An increasing level of ROF resulted in higher protein and lipids content and a two-fold increase in β-glucan content (from 0.3% for control breads to 0.6% for 20% ROF) what improved the quality of dietary fibre in breads (DF). The bread parameters, especially bread volume (BV), the shape of loaves, crust colour and crumb texture, decreased with the addition of ROF. The triticale-oat breads with the best quality were obtained from 10% addition of ROF. Results confirmed the possibility of utilisation triticale and ROF for the production of bread with a unique chemical composition constituting a simultaneously rich source of DF. Keywords: bread, cereals, chemical composition, dietary fibre Journal: Czech Journal of Food Sciences Pages: 226-233 Volume: 39 Issue: 3 Year: 2021 DOI: 10.17221/249/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/249/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202103-0010.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:3:id:249-2020-CJFS