Template-Type: ReDIF-Article 1.0 Author-Name: Sook Ling Tan Author-Workplace-Name: Department of Technology and Natural Resources, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Johor, Malaysia Author-Name: Syazwan Hanani Meriam Suhaimy Author-Workplace-Name: Department of Physics and Chemistry, Faculty of Applied Sciences and Technology, Universiti Tun Hussein Onn Malaysia, Johor, Malaysia Author-Name: Nur Azimah Abd Samad Author-Workplace-Name: Nanotechnology & Catalysis Research Centre (NANOCAT), Institute for Advanced Studies, University of Malaya, Kuala Lumpur, Malaysia Title: Evaluation of fresh palm oil adulteration with recycled cooking oil using GC-MS and ATR-FTIR spectroscopy: A review Abstract: Palm oil (PO) is an edible vegetable oil that is extracted from the mesocarp of oil palm fruit (Elaeis guineensis), which is known to contain an almost equal proportion of saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs). PO is used globally, because of its wide application as a frying medium. Extracted from the mesocarp of the oil palm fruit, PO needs to be processed to make it of edible quality. However, to meet growing global demand, it is often adulterated with recycled cooking oil (RCO), which is of inedible quality. As the methods of fresh palm olein (FPO) adulteration are sophisticated, it created an urgent need for commensurate analytical techniques with which to detect FPO adulteration. As such, chromatography and spectroscopy are commonly used to detect adulterations in edible oil. Therefore, this study evaluated the efficacy of utilising gas chromatography-mass spectrometry (GC-MS) and attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy to detect the adulteration of FPO with inedible RCO. Although previous studies attest to the efficacy of utilising GC-MS and ATR-FTIR spectroscopy in adulteration detection, both these techniques only provided specific qualitative and quantitative insights into the compounds present in oil samples. As such, further extensive studies on the application of a variety of adulteration detection methods are needed to provide regulatory authorities with information on the reliability of these modern adulteration detection methods. Keywords: adulteration detection technique, fatty acid profile, Fourier transform infrared spectroscopy (FTIR), fresh palm olein, food security Journal: Czech Journal of Food Sciences Pages: 1-14 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/116/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/116/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0001.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:116-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Marek Kowalczyk Author-Workplace-Name: Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, Poland Author-Name: Agnieszka Kaliniak-Dziura Author-Name: Michał Prasow Author-Workplace-Name: Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, Poland Author-Name: Piotr Domaradzki Author-Workplace-Name: Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, Poland Author-Name: Anna Litwińczuk Author-Workplace-Name: Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences, Lublin, Poland Title: Meat quality - Genetic background and methods of its analysis Abstract: Corrigendum in: CJFS. 2023 Feb 27; 41(1):78. doi:10.17221/26/2023-CJFSGrowing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them. Keywords: meat tenderness, fatty acid profile, molecular markers, SNP, molecular techniques Journal: Czech Journal of Food Sciences Pages: 15-25 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/255/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/255/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0002.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:255-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Shahnila Author-Workplace-Name: Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan Author-Name: Sana Arif Author-Workplace-Name: Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan Author-Name: Imran Pasha Author-Workplace-Name: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan Author-Name: Hira Iftikhar Author-Workplace-Name: Institute of Home Sciences, University of Agriculture Faisalabad, Pakistan Author-Name: Fakiha Mehak Author-Workplace-Name: National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan Author-Name: Razia Sultana Author-Workplace-Name: Plant Breeding and Genetics, University of Agriculture Faisalabad, Pakistan Title: Effects of eggshell powder supplementation on nutritional and sensory attributes of biscuits Abstract: Chicken eggshell, a poultry waste material, is a potential but poorly recognised source of calcium that can be used by humans to increase their dietary calcium intake by incorporating it into foods. This study was aimed at assessing the effects of eggshell powder supplementation at 5, 10, 15, and 20% levels on the chemical composition, sensory characteristics, and calorific value of the biscuits. Calcium absorption from supplemented biscuits was also determined. The inclusion of eggshell powder resulted in significant variations in the chemical composition of biscuits. It profoundly increased the mineral content, mainly calcium from 43.57 mg 100 g-1 to 1 054.7, 2 186.7, 2 941.6, and 3 843 mg 100 g-1 at 5, 10, 15 and 20% supplementation level, respectively. Substantial changes in the sensory quality of biscuits were also observed with corresponding rises in eggshell addition levels. Biscuits prepared with 5 and 10% supplementation levels were found acceptable in terms of sensory attributes. The in vivo study affirmed the absorption of calcium from eggshell powder and it was found highest (41.83%) at 5% supplementation level. Conclusively, supplementation of biscuits with eggshell powder might be an attractive source of dietary calcium intake without any significant adverse effects on biscuits quality up to 10% supplementation level. Keywords: chicken eggshell, calcium supplementation, in vivo calcium absorption, calorific value Journal: Czech Journal of Food Sciences Pages: 26-32 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/309/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/309/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0003.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:309-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Benxue Ma Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Workplace-Name: Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, P.R. China Author-Name: Cong Li Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Name: Yujie Li Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Name: Wenxia Wang Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Name: Guowei Yu Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Name: Wancheng Dong Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Author-Name: Yuanjia Zhang Author-Workplace-Name: College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, P.R. China Title: Moisture content assessment of dried Hami jujube using image colour analysis Abstract: To investigate the feasibility of image colour information in predicting the moisture content of dried Hami jujube, the images were obtained under different colour space models, and the colour model component mean and chromaticity frequency sequences of R, G, B, H, S, V, L*, a* and b* were extracted through image analysis. After optimising the colour model component mean and chromaticity frequency sequence, the model was established and compared. The results showed that the GA-ELM (genetic algorithm - extreme learning machine) model established by CARS (competitive adaptive reweighted sampling) method to optimise 12 chromaticity features of S chromaticity frequency sequence had the best prediction effect, with Rc of 0.917, Rp of 0.934 and residual predictive deviation (RPD) of 2.507. Therefore, the colour image information can accurately predict the moisture content of dried Hami jujube. Keywords: chromaticity frequency sequence, colour mean, competitive adaptive reweighted sampling, extreme learning machine Journal: Czech Journal of Food Sciences Pages: 33-41 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/109/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/109/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0004.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:109-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vojtěch Kružík Author-Name: Adéla Grégrová Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Lívia Vaispacherová Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Eliška Václavíková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Tereza Škorpilová Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Aleš Rajchl Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Helena Čížková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Title: Characteristic parameters of honey wines and dessert meads Abstract: The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of sugar or alcohol. The following chemical parameters were analysed: ethanol, sugar-free extract, hydroxymethylfurfural (HMF), sugars (monosaccharides, disaccharides), organic acids, assimilable nitrogen, and polyphenols. Substantial differences were found between samples: i) the content of glucose and fructose was 2.5-113.1 g L-1 and 17.3-136.3 g L-1, respectively; ii) the HMF content ranged from 1.0 mg L-1 to 87.7 mg L-1. The most abundant organic acids were lactic acid (average 1.0 g L-1), gluconic acid (0.6 g L-1), and acetic acid (0.4 g L-1); the amount of phenolic compounds was 151.9-385.3 mg gallic acid equivalent (GAE) L-1. Honey wines typically contained turanose (2.0-7.6 g L-1) and trehalose (1.1-10.1 g L-1), while dessert mead was characterised by an increased sucrose content (up to 76.5 g L-1). Keywords: alcoholic beverages, fermentation, hydroxymethylfurfural, organic acids, polyphenols, sugars Journal: Czech Journal of Food Sciences Pages: 42-50 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/159/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/159/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0005.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:159-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yu Gao Author-Workplace-Name: College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China Author-Name: Jiajia Xu Author-Workplace-Name: College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China Author-Name: Meng-Lei Xu Author-Workplace-Name: College of Food Science and Engineering, Jilin University, Changchun, Jilin, P.R. China Author-Workplace-Name: State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun, Jilin, P.R. China Author-Name: Zijie Wang Author-Workplace-Name: College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China Author-Name: Jing Yang Author-Workplace-Name: Collage of Bio-Resource Science, Dankook University, Cheonan, Chungcheonanam-do, Republic of Korea Author-Name: Shusen Shi Author-Workplace-Name: College of Plant Protection, Jilin Agricultural University, Changchun, Jilin, P.R. China Title: Evaluation of soybean stinkbug (Riptortus pedestris) powder, as a food ingredient and its nutritional composition Abstract: Riptortus pedestris is a potential edible insect, and its powder can be considered as an ideal nutrient source. This study sought to determine the nutritive quality of the powder from Riptortus pedestris. The protein and crude fat content of dried R. pedestris powder were 77.61 g 100 g-1 and 18.01 g 100 g-1, respectively. It contained 18 amino acids and 6 fatty acids comparable to eggs and soybean. The total essential amino acid contents could meet the requirement of preschool children and adults. The unsaturated fatty acid content in R. pedestris powder was comparatively more than saturated fatty acid content. Essential unsaturated fatty acids content, especially linoleic acid, was quite high than egg or some other edible stinkbugs. Additionally, R. pedestris powder was rich in various mineral substances, and the macro-element and micro-element contents were more balanced than other edible stinkbugs. These results suggest that R. pedestris powder could be a highly nutritious, alternative novel nutrition source for humans. Keywords: edible insect, nutrition, insect use, entomophagy Journal: Czech Journal of Food Sciences Pages: 51-60 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/86/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/86/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0006.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:86-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jingshui Xu Author-Name: Haiying Yang Author-Workplace-Name: Shantou Guangyou-Malion New Materials Research Institute, Guangdong University of Petrochemical Technology, Maoming, P.R. China Author-Name: Chaoyi Zhang Author-Workplace-Name: Shantou Guangyou-Malion New Materials Research Institute, Guangdong University of Petrochemical Technology, Maoming, P.R. China Author-Name: Chuyi Liu Author-Workplace-Name: Shantou Guangyou-Malion New Materials Research Institute, Guangdong University of Petrochemical Technology, Maoming, P.R. China Title: Optimised preparation and characterisation of lotus root starch oxidised with sodium hypochlorite (NaOCl) using response surface methodology Abstract: In this paper, response surface methodology (RSM) was used to study the optimised process conditions of lotus root starches modified by treatment with sodium hypochlorite (NaOCl). Based on the Box-Behnken design, quadratic models were developed to correlate the reaction variables. Analysis of variance (ANOVA) revealed that the active chlorine content was the most significant variable for the response. Under the experimental conditions in this paper, the calculated carboxyl content (CNCOOH) of obtained samples was approximately 0.98% ± 0.02% (n = 5). The spectra of Fourier transform infrared (FTIR) spectroscopy displayed that the formation of carboxyl groups successfully occurred on the oxidised lotus root starches. Scanning electron microscope (SEM) analysis showed that the oxidised lotus root starch (CNCOOH, 0.98%) granules were mostly spherical in shape and their surfaces were slightly rougher than those of native lotus root starch. This work may contribute to providing technical support and theoretical guidance for the production of oxidised lotus root starches using NaOCl as an oxidising agent. Keywords: native starch, oxidised starch, response surface design Journal: Czech Journal of Food Sciences Pages: 61-68 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/22/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/22/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0007.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:22-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivo Soural Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Petr Šnurkovič Author-Workplace-Name: Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic Author-Name: Monika Bieniasz Author-Workplace-Name: Department of Pomology and Apiculture, Faculty of Biotechnology and Horticulture, University of Agriculture in Kraków, Kraków, Poland Title: Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate Abstract: One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino acid as formol number (FN). Some apple juices on the Czech market contain added vitamin C, and the AA content of such juices (268-632 mg L-1) is several times higher than that of apple juices without added vitamin C (around 50 mg L-1). Therefore, the enriched apple juices had a vitamin C content comparable to citrus fruit juices (orange and grapefruit). All contents were compared separately for juices made from concentrate and for directly pressed juices. The effect of the production method was statistically significant (P < 0.05) only for TPC in apple juices, where it was major [473 ± 136 mg gallic acid equivalents (GAE) L-1 from concentrate vs. about twice the value of 798 ± 193 mg GAE L-1 in directly pressed juice], and only to a smaller extent for TA in grapefruit juices (12.5 ± 0.8 g L-1 from concentrate, which was about 30% more than in directly pressed juice). Keywords: vitamin C, polyphenols, squeezed juices (100%), juices from concentrate (100%), fruits Journal: Czech Journal of Food Sciences Pages: 69-75 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/194/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/194/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0008.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:194-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Heru Prono Widayat Author-Workplace-Name: Depertement of Agroindustrial Technology University of Syiah Kuala, Banda Aceh, Indonesia Author-Name: Rachman Jaya Author-Workplace-Name: Assessment Institute for Agricultural Technology of Aceh, Indonesian Agency for Agricultural Research and Development, Banda Aceh, Indonesia Author-Name: Heri Safrijal Author-Workplace-Name: Depertement of Agroindustrial Technology University of Syiah Kuala, Banda Aceh, Indonesia Author-Name: Eka Fitria Author-Workplace-Name: Assessment Institute for Agricultural Technology of Aceh, Indonesian Agency for Agricultural Research and Development, Banda Aceh, Indonesia Title: New product development for mixed beverages of Aceh robusta coffee and cocoa Abstract: Aceh Province is known by the central production of not only Gayo coffee but also Robusta coffee. They are produced on the southwest coast and east coast for cocoa commodities. Meanwhile, there have been changes in lifestyles, especially in the millennial generation, including at Aceh Province. To reach the opportunity it is very urgent to realise a new product development based on beverages. Focuses of this research were to obtain a coffee-cocoa blend formulation that is suitable for consumers and economical to develop by agroindustry. The design of experiments was formulated for an Aceh Robusta coffee-cocoa mix with percentages of 20 : 80, 40 : 60, 60 : 40, and 80 : 20. The hedonic analysis was done to find out consumer preference by aroma, colour, flavour, and texture parameters. A feasibility study was calculated by R/C ratio (Revenue/Costs), BEP (break-even point; EUR) analysis. The result of the study shows that the Robusta coffee-cocoa formulation (RK4) was liked the most by panellists with flavour description as moderate bitter and strong cocoa aroma (RK3), meanwhile based on colour and texture aspect, the panellists prefered RK1 formulation. Whereas R/C ratio 1.19, BEP (EUR) 0.7 explain that the business deserves to be developed. Keywords: Aceh Robusta coffee, Aceh cocoa, beverages Journal: Czech Journal of Food Sciences Pages: 76-82 Volume: 40 Issue: 1 Year: 2022 DOI: 10.17221/94/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/94/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202201-0009.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:1:id:94-2021-CJFS