Template-Type: ReDIF-Article 1.0 Author-Name: Rodica Siminiuc Author-Workplace-Name: Department of Food and Nutrition, Faculty of Food Technologies, Technical University of Moldova, Chisinau, Republic of Moldova Author-Name: Dinu Țurcanu Author-Workplace-Name: Department of Food and Nutrition, Faculty of Food Technologies, Technical University of Moldova, Chisinau, Republic of Moldova Title: Technological approaches applied in the design of gluten-free bakery products Abstract: Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value. Keywords: technological strategies, organoleptic indices, rheological properties, nutritional value Journal: Czech Journal of Food Sciences Pages: 155-172 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/180/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/180/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0001.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:180-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavel Skřivan Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic 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: Ivan Švec Author-Workplace-Name: Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, 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, Czech Republic Author-Name: Iveta Horsáková Author-Workplace-Name: Department of Food Preservation, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech Republic Author-Name: Eliška Rezková Author-Workplace-Name: Czech Institute for Agri-Food Research and Innovation, Prague, Czech Republic Title: The use of modern fermentation techniques in the production of traditional wheat bread Abstract: A traditional Czech bakery white bread product is commonly made with directly mixed dough with the addition of yeast. In order to be able to reduce the salt content of the final product without compromising its acceptability to consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepen the flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs were prepared and tested using starter cultures and matured under different conditions. The resulting products were tested both sensorially and by means of precise physical methods. Keywords: sourdough, yeast, lactic acid bacteria, sensory properties, volatile substances Journal: Czech Journal of Food Sciences Pages: 173-181 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/39/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0002.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:39-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tsvetko Prokopov Author-Workplace-Name: Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria Author-Name: Kremena Nikovska Author-Workplace-Name: Department of Nutrition and Tourism, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria Author-Name: Milena Nikolova Author-Workplace-Name: Department of Engineering Ecology, Economic Faculty, University of Food Technologies, Plovdiv, Bulgaria Author-Name: Pavel Merdzhanov Author-Workplace-Name: Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria Author-Name: Mina Dzhivoderova-Zarcheva Author-Workplace-Name: Department of Tobacco, Sugar, Vegetable and Essential Oils, Technological Faculty, University of Food Technologies, Plovdiv, Bulgaria Title: Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise Abstract: The recovery and utilization of onion processing waste would contribute to the solution of environmental problems. This research presents the way of successful supplementation of onion processing waste in mayonnaise. Different levels (0, 1, 2, and 3%) of onion waste powder (OWP) were used as an additive to mayonnaise, based on sunflower oil. The final mayonnaise formulations were evaluated for sensory properties, rheological behaviour, oxidative stability, total phenolic content, total flavonoids, and antioxidant activity. The results indicated that OWP could be used as a potential health-promoting functional ingredient in amounts of 2% to produce mayonnaise enriched with total phenolic compounds and flavonoids, having high antioxidant activity, acceptable quality, and overall consumer preference. Keywords: food, emulsion, health ingredient, quality Journal: Czech Journal of Food Sciences Pages: 182-188 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/19/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/19/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0003.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:19-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Osman Erkmen Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Arel University, Istanbul, Türkiye Title: Sensitivity of Listeria innocua to high hydrostatic pressure at low temperature in Ringer's solution and milk Abstract: The research was performed to investigate the effect of high hydrostatic pressure low temperature (HHPLT) on Listeria innocua in Ringer's solution (RS) and raw milk (RM). The physicochemical properties of RM were studied at 300 MPa and 10 °C. Compared with the control, protein and lipase activities were reduced at HHPLT in RM. The L-values (luminance) of LHPLT applied RM were significantly (P < 0.05) decreased for colour Pressure application at 300 MPa for 90 min totally inactivated L. innocua at -20 °C in both RS and RM. L. innocua showed resistance to low pressure (200 MPa) in RM. Overall, increasing the pressure with applications at -20 and -30 °C resulted in a higher (P < 0.05) inactivation of L. innocua than at 10 and 20 °C. HHPLT applications to frozen RM resulted in the retention of textural characteristics. Keywords: Listeria innocua, hydrostatic pressure, low temperature, physicochemical property Journal: Czech Journal of Food Sciences Pages: 189-195 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/121/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/121/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0004.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:121-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Xiaoqin Diao Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Author-Name: Weiting Sun Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Author-Name: Dengyong Liu Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Author-Name: Haining Guan Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Author-Name: Ruixin Jia Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Author-Name: Ying Wang Author-Workplace-Name: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Jinzhou, China Title: Impact of lard-based diacylglycerols on the quality and sensory characteristics of emulsion-type sausage Abstract: The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g.kg-1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P < 0.05) than the high-fat sausage (500 g.kg-1 meat) and exhibited a denser and more homogeneous microstructure. Additionally, T23 (relaxation time) of the low-fat sausage shifted toward a slower relaxation time, and higher A23 (peak area) was found, which suggested the water mobility was restricted. However, at the same fat content, the low-GL and low-PGL sausages showed better textural properties and superior overall acceptability from sensory evaluation compared with the low-lard sausage (P < 0.05). Still, they have no significant differences (P > 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products. Keywords: instrumental texture, microstructure, sensory, evaluation, cooked sausage Journal: Czech Journal of Food Sciences Pages: 196-203 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/111/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/111/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0005.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:111-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Terezia Hudáková Author-Workplace-Name: Institute of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic Author-Name: Monika Šuleková Author-Workplace-Name: Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic Author-Name: Jan Tauchen Author-Workplace-Name: Department of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic Author-Name: Martina Šemeláková Author-Workplace-Name: Institute of Medical Biology, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Košice, Slovak Republic Author-Name: Matúš Várady Author-Workplace-Name: Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic Author-Name: Peter Popelka Author-Workplace-Name: Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacology in Košice, Košice, Slovak Republic Title: Bioactive compounds and antioxidant activities of selected types of chilli peppers Abstract: Chilli peppers (Capsicum spp.) are important plants usually consumed as food or used as a spice or medicine. They contain a wide range of phytochemicals such as capsaicinoids, polyphenols (PPH), carotenoids (CC) and vitamins. This study aimed to quantify the contents of capsaicin, dihydrocapsaicin, total PPH, phenolic acids (PHA) and total CC, and the antioxidant activities of the chilli peppers Trinidad Moruga Scorpion, Bhut Jolokia, Habanero Red, Habanero Maya Red, Habanero Red Savina, Jamaica Rosso, Serrano, and Jalapeño. High-performance liquid chromatography was used to quantify the contents of the bioactive compounds. The capsaicin contents in the peppers ranged from 2.1 to 124.2 mg.g-1, the dihydrocapsaicin content ranged from 5.1 to 151.3 mg.g-1, the total PPH content ranged from 3.53 to 25.9 mg GAE.g-1, and the total CC content ranged from 114.7 to 1 390.8 μg.g-1. The chlorogenic acid content was highest in Habanero Red (82.6 µg.g-1). The 1,1-diphenyl-2-picrylhydrazyl test of free-radical scavenging activity indicated that the ethanolic extract of the Trinidad Moruga Scorpion pepper had the highest antioxidant activity correlated with the contents of phenolic substances. Keywords: capsaicin, dihydrocapsaicin, polyphenols, carotenoids, phenolic acids Journal: Czech Journal of Food Sciences Pages: 204-211 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/45/2023-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/45/2023-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0006.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:45-2023-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oktay Samadzade Author-Workplace-Name: Graduate Education Institute, Istanbul University-Cerrahpaşa, Istanbul, Türkiye Author-Name: Karlo Muratoğlu Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpaşa, Istanbul, Türkiye Author-Name: Serkan Kemal Büyükünal Author-Workplace-Name: Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpaşa, Istanbul, Türkiye Title: Investigation of multimycotoxins by LC-MS/MS in maise semolina chips Abstract: Chips made from maize semolina are rarely mycotoxin analysed because they are classified as low-risk foods in routine legal control plans. It is essential to foresee the health risks these snack foods may pose in the medium and long term, whose consumption frequency and quantity have increased with the changing consumer behaviours during the pandemic. The most outstanding development in mycotoxin analysis in recent years has been the use of high-pressure liquid chromatography together with mass spectrometry (LC-MS/MS) as a detector. For aflatoxin (AF) B1, B2, G1, G2, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B1 (FB1), fumonisin B2 (FB2), citrinin (CIT), HT-2 toxin, and T-2 toxin determination in our samples, the LC-MS/MS analysis method with electrospray ionisation interfaces was utilised. Aflatoxin B1 levels in 22.7% of the samples (2.01-17.49 μg.kg-1) and total aflatoxins (TAF) in 26.7% of the samples (6.71-24.67 μg.kg-1) were determined to exceed the limits defined in the Turkish Food Codex Contaminants Regulation. CIT could not be detected in any of the samples. ZEN + DON + OTA was found in 21.3% of the samples, DON + TAF + total fumonisins (FUM) in 19.3%, and TAF + ZEN + FUM in 18.7%. Keywords: contamination, corn, food safety, mycotoxin, snacks, liquid chromatography, mass spectrometry Journal: Czech Journal of Food Sciences Pages: 212-220 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/241/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/241/2022-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202303-0007.txt Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:241-2022-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Fariz Nurmita Aziz Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Name: Tyas Utami Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Workplace-Name: University Center for Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Name: Dian Anggraini Suroto Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Workplace-Name: University Center for Excellence for Research and Application on Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Name: Rini Yanti Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Author-Name: Endang Sutriswati Rahayu Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia Title: Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics Abstract: Among the varieties of pineapples, honey pineapple is suitable to be processed as a probiotic beverage. The study aimed to evaluate the honey pineapple juice as a growth medium for Lactiplantibacillus plantarum subsp. plantarum Dad-13 probiotic strain. The pineapple juice was fermented by adding a starter culture of L. plantarum Dad-13. The fermentation time (0, 4, 8, 12, 16, 20, and 24 h) was used as a variable. The number of L. plantarum Dad-13 cells increased significantly after fermentation (P < 0.05). In acidic pineapple juice L. plantarum Dad-13 can still grow more than 2 log cycles. After 16 h, the results showed the best characteristics with cell count (8.86 log CFU.mL-1), pH (3.52), and titratable acidity (0.59%). To balance the sour taste, the 8% sucrose addition was the most preferred by the panellists (n = 67), with a 5.74 (slightly like) overall acceptance score. After 42 days, there was no significant decrease in cell viability. The number of cells on day 42 was 8.81 log CFU.mL-1 with significant changes in pH and titratable acidity. The study showed that honey pineapple juice is a suitable growth medium for L. plantarum Dad-13. Keywords: beverage, fruit juice, lactic acid bacteria, probiotic, sucrose Journal: Czech Journal of Food Sciences Pages: 221-229 Volume: 41 Issue: 3 Year: 2023 DOI: 10.17221/243/2022-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2022-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:3:id:243-2022-CJFS