Czech Journal of Food Sciences, 2015 (vol. 33), issue 6
INDEX OF VOLUME 33 (2015) AUTHORs INDEX, AUTHOR INSTITUTIONS INDEXIndex
editors
Czech J. Food Sci., 2015, 33(6):I-XII | DOI: 10.17221/8613-CJFS 
Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-productsReview
Vildan Eskicioglu, Senem Kamiloglu, Dilara Nilufer-Erdil
Czech J. Food Sci., 2015, 33(6):487-499 | DOI: 10.17221/42/2015-CJFS
The number of dietary fibre enriched food products introduced to the food market has been increased due to several beneficial effects of dietary fibres, mainly on the digestive system. In recent years, there has been a trend towards finding new sources of dietary fibre, such as agronomic by-products. Dietary fibres produced from by-products of antioxidant rich foodstuffs comprise important and healthy antioxidants such as polyphenols and carotenoids. This brings along the antioxidant dietary fibre (ADF) concept, which combines beneficial effects of both dietary fibres and antioxidants. This review focuses on the present knowledge in the literature...
Preparation, separation and antioxidant properties of hydrolysates derived from Grifola frondosa proteinFood Chemistry and Safety
Yaru Dong, Guohong Qi, Zhiping Yang, Haixiang Wang, Suilou Wang, Guitang Chen
Czech J. Food Sci., 2015, 33(6):500-506 | DOI: 10.17221/197/2015-CJFS
In order to take full advantage of Grifola frondosa resources, the protein (GFP) was extracted from G. frondosa fruiting body and digested using six different proteases (papain, neutrase, alcalase, trypsin, pepsin, and Protamex) to produce the antioxidative hydrolysates. The trypsin hydrolysate prepared at 1.5 h possessed the strongest antioxidant potential among different hydrolysates, which was separated into four major fractions by ultrafiltration membranes with different molecular weight cut-off (MWCO), that are GFHT-1 (Mw > 10 kDa), GFHT-2 (Mw = 5-10 kDa), GFHT-3 (Mw = 3-5 kDa), and GFHT-4 (Mw < 3 kDa). In succession, the...
Application of amylographic method for determination of the staling of bakery productsFood Analysis, Food Quality and Nutrition
Marcela Sluková, Miroslav Kubín, Šárka Horáčková, Josef Příhoda
Czech J. Food Sci., 2015, 33(6):507-512 | DOI: 10.17221/184/2015-CJFS
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid evaluation of the staling rate of fine sweet wheat bakery products were verified. In comparison with the standard method using an amylograph the modified amylographic method consisted in the measurement performed at a constant temperature curve. The staling of bakery products was followed for several days by viscometric measurement of crumb slurry, penetrometry measurement of crumb firmness, and evaluation...
Gluten-free food - the influence of selected qualitative characteristics on consumer decision making of coeliacs in hospitality establishmentsFood Analysis, Food Quality and Nutrition
Daniela ŠÁLKOVÁ, Aleš HES
Czech J. Food Sci., 2015, 33(6):513-517 | DOI: 10.17221/113/2015-CJFS
The perceptions of individuals with coeliac disease about gluten-free products and their consumer behaviour when eating out in hospitality establishments in the Czech Republic were investigated. The dependence of the selected characters important in the consumer behaviour of coeliac patients in the decision-making process when choosing a dining establishment, in particular the focus on identifying the key criteria that influence the decision-making of coeliac patients when selecting a particular public catering establishment, were examined. 441 questionnaires were analysed. The result is a finding of the consistency and relevance of characters in the...
Rapid detection of total nitrogen content in soy sauce using NIR spectroscopyFood Analysis, Food Quality and Nutrition
Jie XU, Furong HUANG, Yuanpeng LI, Zhe CHEN, Yong WANG
Czech J. Food Sci., 2015, 33(6):518-522 | DOI: 10.17221/229/2015-CJFS
A method for the rapid and nondestructive determination of total nitrogen content in soy sauce was explored. Prediction models were established using near-infrared spectroscopy combined with each of the following techniques: partial least squares (PLS), interval PLS, synergy interval PLS (siPLS), and backward interval PLS. Results showed that each improved forecast model was better than the PLS model. The siPLS method exhibited the best performance. The full spectrum of light soy sauce was divided into 20 subintervals. The combination of four subintervals, namely, 6, 11, 13, and 18, showed the best effect, with a correlation coefficient of 0.9977 and...
Influence of thermal and pressure treatments on inhibition of potato tubers sproutingFood Technology and Economy, Engineering and Physical Properties
Elisabete Maria Cruz Alexandre, Ivo Manuel Mira Abreu Rodrigues, Jorge Manuel Alexandre Saraiva
Czech J. Food Sci., 2015, 33(6):524-530 | DOI: 10.17221/241/2015-CJFS
The effect of short duration thermal treatments (60 and 65°C for 1 min) and low intensity high pressure treatments (15 and 30 MPa for 10 min) on the sprouting of potato tubers was applied individually and sequentially, as an attempt to achieve higher inhibitory effects. Thermal treatments only slightly reduced sprouting, evaluated by the number of sprouted tubers, number of sprouts per sprouted tuber, sprout elongation rate, and sprout length. The pressure treatments alone resulted in a slightly higher inhibitory effect compared to the thermal treatments alone. However, it was for the combined treatments when the highest inhibitory effect on sprouting...
Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf lifeFood Technology and Economy, Engineering and Physical Properties
Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti, Antonio Piga
Czech J. Food Sci., 2015, 33(6):531-536 | DOI: 10.17221/171/2015-CJFS
The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting...
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oilsFood Technology and Economy, Engineering and Physical Properties
Vladimir Filip, Jan Kyselka, Iveta Hrádková, Markéta Berčíková, Klára Cihelková
Czech J. Food Sci., 2015, 33(6):537-544 | DOI: 10.17221/438/2015-CJFS
A versatile isothermal glass apparatus provided with sintered glass on the bottom was designed for the bench scale adsorptive bleaching and deodorisation of vegetable oils. The stream of argon bubbles agitated the sample in both cases and protected the vegetable oil effectively against undesirable autoxidation and photooxygenation changes. However, a variable concentration of hexanal (27-30 μmol/kg) was always present in half-refined oils due to the heterolytic fragmentation of alkyl hydroperoxides. The colour on the Lovibond scale and the content of phosphorus (< 5 mg/kg) were efficiently decreased during the laboratory bleaching of rapeseed...
Cookie making potential of composite flour containing wheat, barley and hempFood Technology and Economy, Engineering and Physical Properties
Marie HRUŠKOVÁ, Ivan ŠVEC
Czech J. Food Sci., 2015, 33(6):545-555 | DOI: 10.17221/9/2015-CJFS
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100...
Native rice starch and linseed gum blends: Effect on the pasting, thermal and rheological propertiesFood Technology and Economy, Engineering and Physical Properties
Shahzad Hussain
Czech J. Food Sci., 2015, 33(6):556-563 | DOI: 10.17221/243/2015-CJFS
Native rice starch was replaced at 3, 6, 9, and 12% with linseed gum. The objective of replacement was to modify the starch properties as an alternative to chemical and enzymatic modification. In the presence of linseed gum, peak and final viscosities were increased significantly as compared to plain rice starch. Pasting temperature was decreased in the presence of gum. The differential scanning colorimeter (DSC) data of different blends showed that the peak temperature increased with higher levels of gum replacement. Data obtained from the Brookfield rheometer were best fitted to the power law model and demonstrated an increase in shear stress as...
Evaluation of the morphologic method for the detection of animal and herbal content in minced meatFood Technology and Economy, Engineering and Physical Properties
Javad Sadeghinezhad, Bahador Hajimohammadi, Farkhondeh Izadi, Fatemeh Yarmahmoudi, Rocco Latorre
Czech J. Food Sci., 2015, 33(6):564-569 | DOI: 10.17221/167/2015-CJFS
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised animal and herbal content in minced meat was to evaluated. Laboratory adulterated minced beef meat; each containing 5, 10, 15 and 20% of soya and chicken gizzard was prepared. Then each sample was divided into three parts and four paraffin embedded blocks were prepared from each part. The sections were stained using haematoxylin and eosin, toluidine blue and Masson's trichrome. The histological examination revealed the soya and gizzard tissues clearly in all the samples. The histometrical analysis showed that there was no significant difference...
Effect of grapevine rootstocks on qualitative parameters of the Cerason varietyFood Technology and Economy, Engineering and Physical Properties
Jiří Téthal, Mojmír Baroň, Radek Sotolář, Stefan Ailer, Jiří Sochor
Czech J. Food Sci., 2015, 33(6):570-579 | DOI: 10.17221/159/2015-CJFS
The Cerason variety is a hybrid from the cross of Merlan × Fratava varieties and its registration took place in 2008. In the category of fungus-resistant (PIWI) grapevine varieties, Cerason represents a very prospective variety. This study deals with effects of seven selected rootstock varieties (K 125AA, Amos, Börner, CR2, K5BB, K1SO4, and T5C) on qualitative parameters of Cerason juice. This experiment was established in 2011 in vineyards of Mendel University in Lednice. In the juice of the berries, the following parameters were monitored: concentrations of sugar, total acids, tartaric acid, malic acid, ratio of tartaric to malic acid (β-ratio),...