Template-Type: ReDIF-Article 1.0 Author-Name: Hira Javed Author-Workplace-Name: Department of Biochemistry, Faculty of Science & Technology, University of Central Punjab, Lahore, Pakistan Author-Name: Shafia Arshad Author-Workplace-Name: University College of Conventional Medicine, Faculty of Medicine and Allied Health Sciences, The Islamia University, Bahawalpur, Pakistan Author-Name: Amina Arif Author-Workplace-Name: Department of Biochemistry, Faculty of Science & Technology, University of Central Punjab, Lahore, Pakistan Author-Name: Faiqa Shaheen Author-Workplace-Name: School of Chemistry, Minhaj University, Lahore, Pakistan Author-Name: Zeemal Seemab Author-Workplace-Name: Department of Biochemistry, Faculty of Applied Sciences, Minhaj University, Lahore, Pakistan Author-Name: Shafqat Rasool Author-Workplace-Name: Department of Eastern Medicine, Faculty of Allied Health Sciences, Minhaj University, Lahore, Pakistan Author-Name: Hafiza Sobia Ramzan Author-Workplace-Name: Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Pakistan Author-Name: Hafiz Muhammad Arsalan Author-Workplace-Name: Faculty of General Medicine, Altamimi Bachelor Clinical University, Bishkek, Kyrgyzstan Author-Name: Saif Ahmed Author-Workplace-Name: University College of Conventional Medicine, Faculty of Medicine and Allied Health Sciences, The Islamia University, Bahawalpur, Pakistan Author-Name: Javed Iqbal Watto Author-Workplace-Name: Department of Biotechnology, Faculty of Science & Technology, University of Central Punjab, Lahore, Pakistan Title: Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review Abstract: Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein. Keywords: antioxidant effect, cheese, yoghurt, Kjeldahl method, urea-PAGE, antiproliferative effect, immunomodulatory effect Journal: Czech Journal of Food Sciences Pages: 331-344 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/267/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/267/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0001.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:267-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Crislayne Teodoro Vasques Author-Workplace-Name: Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil Author-Name: Maiara Pereira Mendes Author-Workplace-Name: Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil Author-Name: Denise de Moraes Batista da Silva Author-Workplace-Name: Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil Author-Name: Claudia Cirineo Ferreira Monteiro Author-Workplace-Name: Design Department, State University of Maringa (UEM), Cianorte, Brazil Author-Name: Antonio Roberto Giriboni Monteiro Author-Workplace-Name: Food Engineering Department, State University of Maringa (UEM), Maringa, Brazil Title: Characterisation of bamboo (Bambusa tuldoides) culm flour and its use in cookies Abstract: This study aimed to develop a bamboo culm flour (BCF) to be used in the formulation of cookies, replacing 15% and 30% of wheat flour (WF). The parameters analysed for bamboo flour and cookies were moisture, ash, protein, fat, fibre and carbohydrates. For the flour, the water absorption index (WAI) and water solubility index (WSI) were also determined. BCF is a good source of protein, with a low lipid content and high fibre content, presenting the potential to be used in several food products. For the cookies produced, hardness, sensory analysis and purchase intent were analysed. In the sensory analysis of acceptability, the samples that showed better acceptance were the control formulation and the 15% BCF cookie; in the same sample, crude fibre increased from 5.92 g (100 g)-1 to 11.64 g (100 g)-1 compared to the control, and the intention to purchase the 15% sample was worse than for the control but still good: the majority of tasters said they certainly or maybe would buy. Thus, it is possible to conclude that the use of BCF is considered an excellent option to enrich cookies while keeping them acceptable nutritionally. Keywords: dietary fibre, centesimal composition, sensory analysis, high nutritional value, unconventional foods Journal: Czech Journal of Food Sciences Pages: 345-351 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/23/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/23/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0002.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:23-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Augustová Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Iva Burešová Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic Author-Name: Rafaela Čuljak Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic Author-Workplace-Name: Department of Natural Resources, Nutrition and Health, Faculty of Health Studies, Nutrition and Health, University of Modern Science - CKM, Mostar, Bosnia and Herzegovina Author-Name: Vikendra Dabash Author-Workplace-Name: Department of Food Technology, Faculty of Technology, Thomas Bata University in Zlín, Zlín, Czech Republic Title: The influence of the addition of instant rice mash on the textural properties of rice bread Abstract: The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g-1 to 2.1 mL g-1 (10% of IRC) and 1.9 mL g-1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough. Keywords: pastry, gluten-free, starch, quality, texture Journal: Czech Journal of Food Sciences Pages: 352-358 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/11/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/11/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0003.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:11-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lucia Benešová Author-Workplace-Name: Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Silvia Jakabová Author-Name: Ladislav Ondruš Author-Workplace-Name: Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Jozef Golian Author-Workplace-Name: Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: Application of FT-NIR spectroscopy as a rapid tool for analysis of the fish fillet chemical composition Abstract: The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species. Keywords: fish meat, fat content, protein content, dry matter, Fourier transform-near-infrared spectroscopy Journal: Czech Journal of Food Sciences Pages: 359-366 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/30/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/30/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0004.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:30-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Imran Hayat Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Author-Name: Asif Ahmad Author-Workplace-Name: Department of Food Technology, Faculty of Crop and Food Sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi (PMAS-AAUR), Rawalpindi, Pakistan Author-Name: Nagina Rafique Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Author-Name: Saima Rafiq Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Author-Name: Saiqa Bashir Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Author-Name: Raina Ijaz Author-Workplace-Name: Department of Horticulture, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Author-Name: Sohrab Qayyum Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Azad Kashmir, Pakistan Title: Quality attributes of cookies enriched with functional protein isolate from red kidney beans Abstract: Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T1 (control or wheat flour cookies) to 16.92% in T6 (cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies such as width, thickness and spread factors differed significantly. Sensory attributes of all the supplemented cookies were within the acceptable range but cookies supplemented with 20% level of protein isolate were less preferred due to slightly darker colour and harder texture. Conclusively, the red kidney bean protein isolate can be successfully utilised for the production of high-protein cookies. Such high-protein products can be advantageously utilised to cope with the problem of protein-energy malnutrition. Moreover, such nutritious products can also be used as emergency foods during natural disasters as well as during war times. Keywords: supplementation, malnutrition, beans protein, sensory analysis, nutritional evaluation Journal: Czech Journal of Food Sciences Pages: 367-374 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/243/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0005.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:243-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kamila Novotná Kružíková Author-Name: Tereza Popelková Author-Workplace-Name: Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Author-Name: Zuzana Tšponová Author-Workplace-Name: Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Author-Name: Veronika Doubková Author-Workplace-Name: Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Author-Name: Petra Doleželová Author-Workplace-Name: Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Author-Name: Lucie Laichmannová Author-Workplace-Name: Department of Animal Protection and Welfare and Veterinary Public Health, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences, Brno, Czech Republic Title: Detection of soy in food from the Czech market using ELISA and PCR methods Abstract: Soy is considered an allergen under Regulation No. 1169/2011 of the European Parliament and of the Council, which mandates the labelling of soy allergen on food packaging. This study is focused on detecting soy in food products using two kinds of methods. The first method, enzyme-linked immunosorbent assay (ELISA), was performed using two commercial kits (Veratox for Soy Allergen; Neogen, USA). The second method, polymerase chain reaction (PCR), was carried out with two different deoxyribonucleic acid (DNA)-isolating kits and DNA isolation via the cetyltrimethylammonium bromide (CTAB) method. A total of 57 samples of food were tested, including 45 samples of animal origin and 12 samples of plant origin. The results were compared with information on the packaging. From the group of samples that contained soy according to the packaging (12 pieces), 9 samples were found to be positive by ELISA method, 10 samples by the CTAB method and 11 samples by GeneSpin. On the other hand, from the group of samples that should not contain soy according to the packaging (30 pieces), the presence of soy in 2 samples was detected by ELISA. No significant difference was found between the examined methods. Results show that the situation on the market is satisfactory and that only products declared as containing traces of soy appear to be problematic. Keywords: allergen, processed product, product labelling, Regulation No. 1169/2011, CTAB method Journal: Czech Journal of Food Sciences Pages: 375-382 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/100/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/100/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0006.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:100-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Abdulkerim Hatipoglu Title: Green biosynthesis of silver nanoparticles using Prunus cerasifera pissardii nigra leaf and their antimicrobial activities against some food pathogens Abstract: In this study, silver nanoparticles (AgNPs) were synthesised using the Prunus cerasifera pissardii nigra (PC) leaf extract in an easy, low-cost and environmentally friendly way. According to the ultraviolet-visible (UV-vis) spectrophotometer analysis data, the nanocrystals demonstrated a characteristic peak at 456 nm. Scanning electron microscopy (SEM), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM) and energy-dispersive X-ray (EDX) spectroscopy analyses revealed that the morphological structures of the biosynthesised AgNPs were mostly spherical. According to the results of X-ray diffraction (XRD) analysis, it was determined that the crystal structures of AgNPs were cubic. The size of the nanoparticles was calculated as 23.60 nm using the Debye-Scherrer equation. The zeta potential of the synthesised nanomaterial was measured as -15.5 mV. The minimum inhibitory concentration (MIC) values of AgNPs on Staphylococcus aureus ATCC 29213, Escherichia coli ATCC 25922, Bacillus subtilis ATCC 11774, Pseudomonas aeruginosa ATCC 27853 and Candida albicans ATCC 10231 were determined to be 0.062, 0.250, 0.125, 0.500 and 0.125 µg mL-1, respectively. Keywords: AgNPs, field emission scanning electron microscopy, inhibitory concentration, Fourier transform infrared, transmission electron microscopy Journal: Czech Journal of Food Sciences Pages: 383-391 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/156/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/156/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0007.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:156-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Šárka Horáčková Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Blanka Vrchotová Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Daniel Koval Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Akkenzhe Omarova Author-Workplace-Name: Department of Biotechnology, Faculty of Engineering and Technology, Innovative University of Eurasia, Pavlodar, Republic of Kazakhstan Author-Name: Marcela Sluková Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Jiří Štětina Author-Workplace-Name: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Title: Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products Abstract: In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary. Keywords: antifungal activity, LAB compatibility, lactobacilli, soy beverage, yoghurt culture Journal: Czech Journal of Food Sciences Pages: 392-399 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/132/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/132/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0008.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:132-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Mónica López-Fernández Author-Workplace-Name: Laboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, México Author-Name: Octelina Castillo-Ruíz Author-Workplace-Name: Unidad Académica Multidisciplinaria Reynosa Aztlán, Universidad Autónoma de Tamaulipas, Reynosa, México Author-Name: Homar Rene Gill-Langarica Author-Workplace-Name: Laboratorio de Biotecnología Vegetal, Centro de Biotecnología Genómica, Instituto Politécnico Nacional, Reynosa, México Title: First sensory analysis of soybean drinks made from commercial grain grown in Mexico Abstract: In Mexico there is an important production of soybeans; however, no evidence of the analysis of organoleptic attributes in Mexican soybean products was found, so the objective of this work was to sensorially characterise soymilk made from commercial beans grown in northern Mexico based on seven organoleptic attributes. A panel of trained judges evaluated 11 soymilks made from commercial soybeans grown in Mexico, two soymilks made from commercial soybeans reported to be free of lipoxygenases, and one control soymilk. Evaluated flavour attributes were beany, milky, greasy, toasted, bitter, metallic and rancid. The results showed that the soymilks from the JP 30790 and JP 28955 genotypes generated low beany notes. The Mexican variety Guayparime S-10 obtained the lowest beany flavour note. Among Mexican soybeans, the soymilks of Huasteca 700 and Vernal varieties got the highest values of the milky flavour and the JP 30790 and JP 28955 materials obtained intermediate values in this attribute; in the rancid attribute, the zero value was given to all the soymilks. The scarce beany notes and the high milky attribute, as well as the zero value in the rancid attribute favour an acceptable flavour in the soymilks. Keywords: beany flavour, descriptive analysis, lipoxygenase, soymilk Journal: Czech Journal of Food Sciences Pages: 400-406 Volume: 40 Issue: 5 Year: 2022 DOI: 10.17221/153/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/153/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202205-0009.txt Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:5:id:153-2021-CJFS