Olga Cwiková

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality

BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality.

Effect of additives to microbiological quality of yogurts

The objective of this work was to study the effect of addition chia flour, quinoa flour, nopal powder, apple fibre and bamboo fibre BAF 40 in yogurt to microbiological quality. Yogurts were made with 1, 3 and 5% of addition of these additives. The milk used for manufacturing was heated up to 85 °C for 5 min and flour, powder and fiber were irradiated for 20 min in three replicates. It was monitored: Lactic acid bacteria (LAB) - 72 hours at 30 °C (ISO 13721:1998) and yeasts and moulds - 5 days at 25 °C (ISO 21527-1:2009). During storage, the number of LAB was increased to match the initial concentration of yogurt with addition chia flour (concentration 1, 3, 5%) and quinoa flour (1%). The addition of nopal powder, apple or bamboo fiber to yogurt showed a tendency to decrease the number of LAB compared with its initial concentration. All samples were compared with the control yogurt without addition whatever flour, powder or fiber. The amount of yeasts and moulds was increased with the increasing addition of fiber in yogurts. The lowest amount of yeasts and moulds was in yogurt with the bamboo fiber. On the other hand the highest amount was in yogurt with chia flour.

Effect of different storage times on Japanese quail egg quality characteristics

The aim of this research was to monitor selected quality parameters of Japanese quails ( Coturnix coturnix japonica ) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were stored for 0, 1, 2, 4, 6 and 8 weeks at 4 °C. The weight of the quail eggs ranged from 11.67 to 12.27 g. The ratio of the shell range 7.60 to 8.16 % (resp. 0.89 - 0.96 g), ratio of egg white from 59.33 to 62.10 % (resp. 6.31 - 6.66 g) and a ratio yolk of 30.13 - 32.88 % (resp. 3.68 - 3.91 g). The lost of egg weight ranged from 0.47 to 2.93 % during the quail eggs storage, corresponding to a weight loss of 0.26 - 0.58 g of the total weight of the eggs. The average values of the yolk index ranged from 42.67 - 48.53 % and the average values of the quail egg white index ranged from 6.77 to 11.35 %. The average Haugh units were set between 56.93 and 73.72. The color of quail egg yolk was determined using the La Roche scale with the most frequent value 3. During the quail eggs storage, a statistically significant difference was found with most of the quality traits observed.

Detection of honey adulteration using HPLC method

This work deals with the determination of undeclared or illicitly added sugar content in honey samples evaluated using the High-Performance Liquid Chromatography or HPLC with refractive index detection. Labelling of samples was also evaluated in accordance with current legislation. In a total of 21 samples of honey purchased in the fall of 2013, 13 samples were obtained from the regular shopping network, 2 samples were purchase in Health Food stores and 6 samples came directly from local beekeepers and were purchased at the Christmas Markets in Brno. We have determined the contents of fructose, glucose, sucrose, and oligosaccharides using the HPLC method. We have calculated the basic statistics such as the mean and standard deviation for each sample. Samples have been evaluated according to the Council Directive 2001/110/EC, which lays down limit values for the parameters of honey. Only four out of 21 honey samples complied with the requirements of Council Directive 2001/110/EC. These were three samples obtained from the regular shopping network and one obtained directly from the local beekeeper. Six samples did not meet the requirements for the sum of fructose and glucose, two samples could not be determined due to the failure to specify the honey type, and fourteen samples failed the requirement of sucrose content. We have further assessed whether honey samples comply with legislative requirements relating to this product or consumer misleading practices take place. Our analysed samples often lacked indication whether it is a floral honey or honeydew honey; this information was missing in eight out of 21 samples. Samples 5 and 9 did not mention the name of manufacturer. Sample 10 did not mention the country of origin. Normal 0 21 false false false CS JA X-NONE -->

Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Normal 0 false false false CS JA X-NONE The purpose of this work was to study smear-ripened cheese, especially its microbiolog ical quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 °C. The second group (B) of samples was stored at 6 °C for 21 days, next at -18 °C for 7 days and 7 days at 6 °C. The third group (C) of samples was stored at 6 °C before the date of minimum durability, next 7 weeks at -18 °C and after that at 6 °C for 7 days. I have observed lactic acid bacteria, Brevibacterium linens , coliforms, psychrotrophic organisms, Escherichia coli , moulds, and yeast. The number of Brevibacterium linens was higher ( p 0.05) in the numbers of LAB, coliforms, E. coli , moulds and yeast, neither at the end of the DMD nor at storage for 49 or 91 days, respectively. Normal 0 21 false false false SK X-NONE X-NONE Normal 0 21 false false false CS JA TH

Microbiological quality of egg liquid products.

Egg liquid products are most commonly used as semi-products in different branches of food industry and catering industry. The main goal of this work was to assess the microbiological quality of egg liquid products (liquid pasteurized egg white, pasteurized egg yolk with sugar 33%, pasteurized whole egg-blend) sampled in a period from April until February, and evaluate whether parameters such as the total aerobic count (TAC), coliform bacteria (KFB), enterococci, staphylococci, moulds and yeast changed significantly during this period of time. Microbiological analysis detected the highest (P 0.05) no correlation between respective seasons and microbial counts for any of the egg substances investigated. It follows from our results that all analysed egg products comply with the TAC limit defined by Council Directive (EC) 89/437/EEC on hygiene and healthy problems affecting the production of egg products, however, all egg products analysed in our study would fail to meet the required criteria for other groups of microorganisms. Normal 0 21 false false false CS JA X-NONE