Aminoglikozidni antibiotici se upotrebljavaju u terapiji bolesti, kao aditivi stočnoj hrani, ili kao promotori rasta kako bi se poticao rast životinja. Dio apliciranih antibiotika se akumulira unutar različitih tkiva, a dio se izlučuje kroz urin, izmet, mlijeko i jaja tretiranih životinja, bilo kao nemetabolizirani ishodišni spojevi, ili kao njihovi metaboliti. To može predstavljati stvarnu prijetnju potrošaču, kroz izloženost ostacima antibiotika, a moguć je razvoj i prijenos antibiotičke rezistencije ili pojava alergija i drugih zdravstvenih poremećaja. Negativni aspekti uporabe antibiotika kod životinja potvrđuju važnost kontinuiranog praćenja ostataka antibiotika, kao i razvoja učinkovitih analitičkih tehnika za utvrđivanje njihove bioakumulacije u tkivima i precizne koncentracije ostataka antibiotika u proizvodima životinjskog podrijetla namijenjenih ljudskoj prehrani.
氨基糖苷类抗生素可用于疼痛治疗、作为淀粉类食物的添加剂或作为生长促进剂来刺激生命的生长。注射抗生素的剂量会在各种组织中积累，但剂量会通过治疗动物的尿液、粪便、牛奶和鸡蛋排出体外，或者作为未代谢物（ishodišni spojojevi），或者作为代谢物（kao ich metaboliti）。由于接触到抗生素残留物，这可能会对消费者造成真正的困扰，但也可能导致抗生素耐药性的产生和传播，或引发过敏和其他健康问题。在人类营养中使用抗生素的负面影响证实了持续清洗抗生素残留物以及开发有效分析技术的重要性，以确认其在组织中的生物蓄积性和人类营养产品中抗生素残留物的精确浓度。
{"title":"Aminoglikozidni antibiotici – primjena u veterinarstvu i kontrola u hrani životinjskog podrijetla","authors":"Liridone Fejzuli, Božica Solomun Kolanović, Jagoda Šušković, Blaženka Kos, Nina Bilandžić","doi":"10.31895/HCPTBN.13.3-4.2","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.3-4.2","url":null,"abstract":"Aminoglikozidni antibiotici se upotrebljavaju u terapiji bolesti, kao aditivi stočnoj hrani, ili kao promotori rasta kako bi se poticao rast životinja. Dio apliciranih antibiotika se akumulira unutar različitih tkiva, a dio se izlučuje kroz urin, izmet, mlijeko i jaja tretiranih životinja, bilo kao nemetabolizirani ishodišni spojevi, ili kao njihovi metaboliti. To može predstavljati stvarnu prijetnju potrošaču, kroz izloženost ostacima antibiotika, a moguć je razvoj i prijenos antibiotičke rezistencije ili pojava alergija i drugih zdravstvenih poremećaja. Negativni aspekti uporabe antibiotika kod životinja potvrđuju važnost kontinuiranog praćenja ostataka antibiotika, kao i razvoja učinkovitih analitičkih tehnika za utvrđivanje njihove bioakumulacije u tkivima i precizne koncentracije ostataka antibiotika u proizvodima životinjskog podrijetla\u0000namijenjenih ljudskoj prehrani.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"114 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134018585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-19DOI: 10.31895/HCPTBN.13.3-4.10
Hira Yüksel, Nur Dirim
The agglomeration process has been commonly used to improve the functional properties of powder products to form larger agglomerates. Agglomeration provides a granular structure to powders, reduce the dusting and improving their characteristics, such as storage stability, wettability, dispersibility, and solubility. This process can be performed by different methods, one of which is fluidized bed agglomeration widely used in food processing since the agglomerates produced by this technique have high porosity, low density, and good mechanical resistance. At the same time, this process is influenced by many factors; e.g., inlet air temperature, air velocity, mixing rate, and properties of the binder agents. Inlet air temperature affects the mass and heat transfer; air velocity prevents caking and accelerates mass and heat transfer; mixing rate allows mixing the binder agent uniformly over the particles; and the properties of the binder agent, such as concentration and viscosity have an impact on the properties of the final product. These four factors should be well known and controlled so that the agglomerates produced have the desired properties. Furthermore, the use of fluidized bed agglomeration results in products that can be used in widespread areas and in high quantities, and this method also creates the opportunity to utilize excess foods not consumed.
{"title":"Agglomeration process in the fluidized bed, the effecting parameters and some applications","authors":"Hira Yüksel, Nur Dirim","doi":"10.31895/HCPTBN.13.3-4.10","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.3-4.10","url":null,"abstract":"The agglomeration process has been commonly used to improve the functional properties of powder products to form larger agglomerates. Agglomeration provides a granular structure to powders, reduce the dusting and improving their characteristics, such as storage stability, wettability, dispersibility, and solubility. This process can be performed by different methods, one of which is fluidized bed agglomeration widely\u0000\u0000used in food processing since the agglomerates produced by this technique have high porosity, low density, and good mechanical resistance. At the same time, this process is influenced by many factors; e.g., inlet air temperature, air velocity, mixing rate, and properties of the binder agents. Inlet air temperature affects the mass and heat transfer; air velocity prevents caking and accelerates mass and\u0000heat transfer; mixing rate allows mixing the binder agent uniformly over the particles; and the properties of the binder agent, such as concentration and viscosity have an impact on the properties of the final product. These four factors should be well known and controlled so\u0000that the agglomerates produced have the desired properties. Furthermore, the use of fluidized bed agglomeration results in products that can be used in widespread areas and in high quantities, and this method also creates the opportunity to utilize excess foods not consumed.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116495149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-19DOI: 10.31895/HCPTBN.13.3-4.1
Ines Panjkota Krbavčić, I. Vrdoljak, Martina Bituh, Ivana Rumora Samarin, Anja Vukomanović, M. Duvnjak
Hemodialysis patients are vulnerable population group and they, among other, should take special care on food and fluid intake with emphasis on energy, potassium, phosphorus, sodium and protein intake. The nutritional status of patients (n=14) was assessed through measurement of body weight, body height, upper arm circumference, lower leg circumference and handgrip dynamometry; as well as selected biochemical parameters: urate concentration, calcium and phosphate levels, total protein, creatinine, albumin and globulin ratio and C-reactive protein; and dietary assessment method: 3-day food record (3DD). Using range between 18.5 and 24.9 kg/m2 as cut-off, 35.7 and 57% of patients were classified as adequately nourished and overweight, respectively. According to results of 3DD, most of the subjects are supposed to align their micro- and macro- nutrients intake with the recommendations, with emphasis on the increasing intake of protein and energy as well as on decreasing intake of potassium, phosphorus, sodium and energy.
{"title":"Nutritional status of hemodialysis patients","authors":"Ines Panjkota Krbavčić, I. Vrdoljak, Martina Bituh, Ivana Rumora Samarin, Anja Vukomanović, M. Duvnjak","doi":"10.31895/HCPTBN.13.3-4.1","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.3-4.1","url":null,"abstract":"Hemodialysis patients are vulnerable population group and they, among other, should take special care on food and fluid intake with emphasis on energy, potassium, phosphorus, sodium and protein intake. The nutritional status of patients (n=14) was assessed through measurement of body weight, body height, upper arm circumference, lower leg circumference and handgrip dynamometry; as well as selected biochemical parameters: urate concentration, calcium and phosphate levels, total protein, creatinine, albumin and globulin ratio and C-reactive protein; and dietary assessment method: 3-day food record (3DD). Using range between 18.5 and 24.9 kg/m2 as cut-off, 35.7 and 57% of patients were classified as adequately nourished and overweight, respectively. According to results of 3DD, most of the subjects are supposed to align their micro- and macro- nutrients intake with the recommendations, with emphasis on the increasing intake of protein and energy as well as on decreasing intake of potassium, phosphorus, sodium and energy.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116118331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-10-05DOI: 10.31895/hcptbn.13.3-4.4
M. Radman, Tamara Jurina, Benković Maja, A. Tusek, D. Valinger, J. Kljusurić
The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.
{"title":"Application of NIR spectroscopy in gluten detection as a cross-contaminant in food","authors":"M. Radman, Tamara Jurina, Benković Maja, A. Tusek, D. Valinger, J. Kljusurić","doi":"10.31895/hcptbn.13.3-4.4","DOIUrl":"https://doi.org/10.31895/hcptbn.13.3-4.4","url":null,"abstract":"The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra\u0000of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour\u0000that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125422071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-03DOI: 10.31895/HCPTBN.13.1-2.7
G. Krešić, J. Pleadin
Since nutrition labelling is obligatory for all packed food circulating across the European Union (EU), out-eating people demand, ever more often, to be provided with proper nutrition information on food they are eating through the restaurant menu. Given that, at present, no EU laws and regulations mandate nutritional menu labelling, this study aimed to explore a possible relationship between the perception of the need for menu and packed food labelling in a group of Hospitality Management students (n=324; out of which 84 men and 240 women). To that end, a comprehensive three-section questionnaire comprising demographic data, the perception of the need for menu labelling and questions about packed food labelling was developed. The perception of the need for menu labelling was assessed using a five-point Likert scale, the answers thereby scoring from 1 (strongly disagree) to 5 (fully agree). The students of both genders consider menu-delivered nutritional information important (3.59±0.95) for making healthier food choices (3.96±0.98) and achieving better caloric intake control (3.81±1.07). Health impact of menu labelling is more appreciated by female as compared to male students. Students did not perceive menu labelling as a significant cost for the restaurant management (2.67±1.17). The results confirmed that in students of both genders there exists a significant correlation between their habit of reading nutrition labels and a positive perception of menu labelling (p=0.001), the perception of menu labelling health impact (p<0.001) and the perception of menu labelling as a means to an end of better energy intake control (p<0.001). However, when it comes to energy value labelling, a significant correlation was seen solely among female students. The results of multiple regression analysis confirmed that, unlike male students, female students perceive food labelling as a strong predictor of menu labelling intention (nutrition label reading habit, β=0.17; p=0.008; energy value label reading habit, β =0.23; p<0.001. These findings suggest that hospitality managers could act as valuable promoters of this innovative foodservice approach.
{"title":"Gender - specific differences in perception of menu labelling, witnessed among Hospitality Management students","authors":"G. Krešić, J. Pleadin","doi":"10.31895/HCPTBN.13.1-2.7","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.1-2.7","url":null,"abstract":"Since nutrition labelling is obligatory for all packed food circulating across the European Union (EU), out-eating people demand, ever more often, to be provided with proper nutrition information on food they are\u0000eating through the restaurant menu. Given that, at present, no EU laws and regulations mandate nutritional menu labelling, this study aimed to explore a possible relationship between the perception of the need for menu and packed food labelling in a group of Hospitality Management students (n=324; out of which 84 men and 240 women). To that end, a comprehensive three-section questionnaire comprising demographic data, the perception of the need for menu labelling and questions about packed\u0000food labelling was developed. The perception of the need for menu labelling was assessed using a five-point Likert scale, the answers thereby scoring from 1 (strongly disagree) to 5 (fully agree). The students of both genders consider menu-delivered nutritional information\u0000important (3.59±0.95) for making healthier food choices (3.96±0.98) and\u0000achieving better caloric intake control (3.81±1.07). Health impact of menu labelling is more appreciated by female as compared to male students. Students did not perceive menu labelling as a significant cost\u0000for the restaurant management (2.67±1.17). The results confirmed that in students of both genders there exists a significant correlation between their habit of reading nutrition labels and a positive perception of menu labelling (p=0.001), the perception of menu labelling\u0000health impact (p<0.001) and the perception of menu labelling as a means to an end of better energy intake control (p<0.001). However, when it comes to energy value labelling, a significant correlation was seen solely among female students. The results of multiple regression analysis confirmed that, unlike male students, female students perceive food labelling as a strong predictor of menu labelling intention (nutrition label reading habit, β=0.17; p=0.008; energy value label reading habit, β =0.23; p<0.001. \u0000\u0000These findings suggest that hospitality managers could act as valuable promoters of this innovative foodservice approach.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130489409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-03DOI: 10.31895/HCPTBN.13.1-2.3
Željko Jakopović, Ivana Čanak, Anamarija Romac, Željka Kuharić, Jasna Bošnir, Martina Ivešić, Jadranka Frece, Željka Pavlek, Ksenija Markov
Mikotoksini su sekundarni metaboliti niske molekulske mase koje sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium te su česti kontaminanti raznovrsnih prehrambenih proizvoda. Kako bi se smanjio rast plijesni, a time i udio mikotoksina u namirnicama, koriste se razne fizikalne i kemijske metode. Posljednjih nekoliko godina ispituje se učinak bakterija mliječne kiseline (BMK) na sposobnost inhibicije rasta plijesni i njihova uloga u uklanjanju mikotoksina iz kontaminirane hrane. Zbog svojih, po zdravlje korisnih svojstava, bakterije mliječne kiseline predstavljaju izvrsno rješenje za tretiranje namirnica kontaminiranih mikotoksinima. Cilj ovog rada bio je ispitati i usporediti sposobnosti, živih, mrtvih i liofiliziranih stanica BMK na vezanje aflatoksina M1 (AFM1) u umjetno kontaminiranom mlijeku. Ovisno o korištenom soju, vremenu inkubacije i tretmanu, uspješnost vezanja AFM1 stanicama BMK iznosila je 23,73-94,49%. Liofilizirane stanice ispitivanih sojeva BMK manje (p<0,05) vežu AFM1 u mlijeku, a jedini izuzetak su stanice Lactobacillus rhamnosus KM koje nakon 4 sata vežu AFM1 u najvećem postotku (>90%). Najveća razlika u uspješnosti vezanja AFM1 između mrtvih i liofiliziranih stanica uočljiva je kod soja L. rhamnosus KM i iznosi 62,49% dok su razlike u vezanju AFM1 najmanje kod Lactococcus lactis 5MS1. Koncentracija slobodnog AFM1 u mlijeku nakon tretiranja BMK određivana je visoko djelotvornom tekućinskom kromatografijom (HPLC).
{"title":"Usporedba vezanja AFM1 iz mlijeka živim, mrtvim i liofiliziranim stanicama BMK","authors":"Željko Jakopović, Ivana Čanak, Anamarija Romac, Željka Kuharić, Jasna Bošnir, Martina Ivešić, Jadranka Frece, Željka Pavlek, Ksenija Markov","doi":"10.31895/HCPTBN.13.1-2.3","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.1-2.3","url":null,"abstract":"Mikotoksini su sekundarni metaboliti niske molekulske mase koje sintetiziraju plijesni iz rodova Aspergillus, Penicillium i Fusarium te\u0000su česti kontaminanti raznovrsnih prehrambenih proizvoda. Kako bi se smanjio rast plijesni, a time i udio mikotoksina u namirnicama, koriste se razne fizikalne i kemijske metode. Posljednjih nekoliko godina ispituje se učinak bakterija mliječne kiseline (BMK) na sposobnost inhibicije rasta plijesni i njihova uloga u uklanjanju mikotoksina iz kontaminirane hrane. Zbog svojih, po zdravlje korisnih svojstava, bakterije mliječne kiseline predstavljaju izvrsno rješenje za tretiranje\u0000namirnica kontaminiranih mikotoksinima. Cilj ovog rada bio je ispitati i\u0000usporediti sposobnosti, živih, mrtvih i liofiliziranih stanica BMK na\u0000vezanje aflatoksina M1 (AFM1) u umjetno kontaminiranom mlijeku. Ovisno o\u0000korištenom soju, vremenu inkubacije i tretmanu, uspješnost vezanja AFM1\u0000stanicama BMK iznosila je 23,73-94,49%. Liofilizirane stanice ispitivanih sojeva BMK manje (p<0,05) vežu AFM1 u mlijeku, a jedini izuzetak su stanice Lactobacillus rhamnosus KM koje nakon 4 sata vežu AFM1 u najvećem postotku (>90%). Najveća razlika u uspješnosti vezanja AFM1 između mrtvih i liofiliziranih stanica uočljiva je kod soja\u0000L. rhamnosus KM i iznosi 62,49% dok su razlike u vezanju AFM1 najmanje kod Lactococcus lactis 5MS1. Koncentracija slobodnog AFM1 u mlijeku nakon tretiranja BMK određivana je visoko djelotvornom tekućinskom kromatografijom (HPLC).","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121283106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-03DOI: 10.31895/HCPTBN.13.1-2.2
Gbemisola Jamiu Fadimu, Lateef Oladimeji Sanni
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present study was conducted to determine the effect of drying methods on the chemical, colour, functional and pasting properties of plantain flour were investigated. The results revealed that drying methods significantly (p<0.05) affected all the parameters studied. The moisture content of the flours ranged between 8.18 – 11.50%, fibre 2.56 – 3.21%, ash 3.00 – 3.30% and carbohydrate 76.18 – 80.49%. The L* of the samples ranged between 95.90 – 96.98, while the peak viscosity ranged between 432.04 - 461.37 RVU, final viscosity 320.40 – 484.58 RVU and pasting temperature 81.25 – 83.20°C across the drying methods used. Bulk density values varied between 0.68 – 0.70g/ml, WAC between 115.5 – 149.8%, OAC between 110.55 – 115.55% and swelling power 31.85 – 3.54%. Determination of suitable drying method is necessary for production of good quality plantain flour and the result suggest that any drying method could be used to produce good quality plantain flour.
{"title":"Effect of drying methods on the chemical composition, colour, functional and pasting properties of plantain (Musa parasidiaca) flour","authors":"Gbemisola Jamiu Fadimu, Lateef Oladimeji Sanni","doi":"10.31895/HCPTBN.13.1-2.2","DOIUrl":"https://doi.org/10.31895/HCPTBN.13.1-2.2","url":null,"abstract":"The demand for plantain flour has increased in recent years due to its health benefits and industrial applications and information on the effect of drying methods on the physicochemical and functional characteristics of plantain flour in literature is limited. This present\u0000study was conducted to determine the effect of drying methods on the chemical, colour, functional and pasting properties of plantain flour were investigated. The results revealed that drying methods significantly (p<0.05) affected all the parameters studied. The moisture content of the flours ranged between 8.18 – 11.50%, fibre 2.56 –\u00003.21%, ash 3.00 – 3.30% and carbohydrate 76.18 – 80.49%. The L* of the samples ranged between 95.90 – 96.98, while the peak viscosity ranged between 432.04 - 461.37 RVU, final viscosity 320.40 – 484.58 RVU and pasting temperature 81.25 – 83.20°C across the drying methods used. Bulk\u0000density values varied between 0.68 – 0.70g/ml, WAC between 115.5 – 149.8%, OAC between 110.55 – 115.55% and swelling power 31.85 – 3.54%. Determination of suitable drying method is necessary for production of good quality plantain flour and the result suggest that any drying method could be used to produce good quality plantain flour.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131289260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-09-03DOI: 10.31895/hcptbn.13.1-2.6
Maja Kiš, Jelka Pleadin
Mikotoksini su sekundarni metaboliti plijesni koji imaju toksičan učinak na zdravlje ljudi i životinja. Smatraju se neizbježnim onečišćivačima hrane i hrane za životinje, a predstavljaju problem u cijelom svijetu jer se njihova koncentracija ne smanjuje ni nakon uobičajenih postupaka prerade hrane. T-2 toksin i njegov glavni metabolit HT-2 pripadaju velikoj grupi trihotecenskih mikotoksina. T-2 toksin se smatra najtoksičnijim predstavnikom trihotecenskih mikotoksina tipa A, a proizvode ga plijesni roda Fusarium, načešće Fusarium langsethiae, Fusarium poae i Fusarium sporotrichioides. Međunarodna agencija za istraživanje raka (IARC) je uvrstila T-2 toksin u skupinu 3, među spojeve koji se ne mogu klasificirati kao ljudski karcinogeni. Ipak, izraženo citotoksično, imunosupresivno i hematotoksično djelovanje T-2 i HT-2 toksina može uzrokovati kronične bolesti kod ljudi i životinja. Daljnja istraživanja ovih mikotoksina su nužna s obzirom na nedostatak toksikoloških podataka te kako bi se odredila njihova prisutnost u hrani i hrani za životinje i efikasne metode dekontaminacije onečišćenih sirovina i proizvoda. Kako bi se izbjegli negativni učinci T-2, HT-2 toksina i ostalih trihotecenskih mikotoksina na zdravlje ljudi i životinja, važno je sprječavanje rasta plijesni i sustavan nadzor sirovina i finalnih proizvoda namijenjenih prehrani ljudi i hranidbi životinja.
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Pub Date : 2018-09-03DOI: 10.31895/hcptbn.13.1-2.5
Abdulhameed Abiodun Badmos, Kazeem Dauda Adeyemi
This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3 , 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese.
本研究考察了刺槐豆(Parkia biglobosa)皮提取物和蜂蜜混合物对传统西非软奶酪的化学、感官和细菌品质的影响。在这项研究中，软奶酪在凝固后立即用蜂蜜和毕格罗博萨皮乙醇提取物的混合物处理，浓度分别为0、1、2、3或4%(所使用的牛奶的百分比)。在完全随机设计中研究了七(7)种处理方法，并对奶酪的近似组成和感官属性进行了评估。总细菌计数(TBC)也监测了五天的时间。结果表明，对照奶酪的水分和灰分含量最高，奶酪脂肪含量较低。一般接受度最高的奶酪凝乳强化在1:3,2:2和3:1 %的蜂蜜/P。biglobosa。3/1:蜂蜜/P。经Biglobosa处理的奶酪对细菌生长的抑制率最高。添加1:3,2:2和3:1 %蜂蜜/P的处理。在微生物测定的天数中，大叶蛙的TBC也最低。贮藏第2天和第4天，桔黄菌和液化菌的数量显著增加。本研究推荐使用1:3、2:2和3/ 1%的蜂蜜/ P. biglobosa奶酪凝乳强化，以改善西非软奶酪的营养、感官和细菌属性。
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Pub Date : 2018-09-03DOI: 10.31895/hcptbn.13.1-2.1
Iva Čanak, K. Markov, Petra Bosanac, Jurica Jug Dujaković, Željko Jakopović, Deni Kostelac, Jelka Pleadin, Jadranka Frece
Rezultati brojnih istraživanja ukazuju na to da ribe i školjkaši posjeduju različitu populaciju bakterija na koži, škrgama te u probavnom traktu. Pored toga, unutarnji organi (bubrezi, jetra i slezena) zdrave ribe mogu također sadržavati bakterije. Stoga je cilj ovog istraživanja bio izolirati i identificirati mikrobnu populaciju lubina (Dicentrarchus labrax), dagnji (Mytilus galloprovincialis) i kamenica (Ostrea edulis) Jadranskog mora tijekom zimskog perioda. Od ukupno 15 uzoraka 5 je uzoraka bilo kontaminirano bakterijama iz roda Vibrio, iz 4 uzorka je izolirana E. coli, 5 uzoraka su bila pozitivna na sulfitoreducirajuće klostridije dok je Pseudomonas aeruginosa dokazan samo u uzorcima dagnji i kamenica. U svim uzorcima lubina su dokazane enterobakterije. U niti jednom uzorku lubina i školjkaša nije dokazana prisutnost bakterija iz roda Salmonella kao ni Listeria monocytogenes. Bakterije mliječne kiseline su izolirane iz samo jednog uzorka lubina i to rod Lactobacillus. Fizikalno-kemijska analiza mesa ribe pokazala je da meso ima zadovoljavajući pH, histamin nije detektiran, odnosno koncentracija je bila ispod granice detekcije dok je koncentracija trimetilamina iznosila niskih 0,801±0,58 mgN/100 g mesa.
{"title":"Mikrobiološki i kemijski parametri ribe i školjkaša","authors":"Iva Čanak, K. Markov, Petra Bosanac, Jurica Jug Dujaković, Željko Jakopović, Deni Kostelac, Jelka Pleadin, Jadranka Frece","doi":"10.31895/hcptbn.13.1-2.1","DOIUrl":"https://doi.org/10.31895/hcptbn.13.1-2.1","url":null,"abstract":"Rezultati brojnih istraživanja ukazuju na to da ribe i školjkaši posjeduju različitu populaciju bakterija na koži, škrgama te u probavnom\u0000traktu. Pored toga, unutarnji organi (bubrezi, jetra i slezena) zdrave ribe mogu također sadržavati bakterije. Stoga je cilj ovog istraživanja bio izolirati i identificirati mikrobnu populaciju lubina (Dicentrarchus\u0000labrax), dagnji (Mytilus galloprovincialis) i kamenica (Ostrea edulis) Jadranskog mora tijekom zimskog perioda. Od ukupno 15 uzoraka 5 je uzoraka bilo kontaminirano bakterijama iz roda Vibrio, iz 4 uzorka je izolirana E. coli, 5 uzoraka su bila pozitivna na sulfitoreducirajuće klostridije dok je Pseudomonas aeruginosa dokazan samo u uzorcima dagnji\u0000i kamenica. U svim uzorcima lubina su dokazane enterobakterije. U niti jednom uzorku lubina i školjkaša nije dokazana prisutnost bakterija iz roda Salmonella kao ni Listeria monocytogenes. Bakterije mliječne kiseline su izolirane iz samo jednog uzorka lubina i to rod Lactobacillus. Fizikalno-kemijska analiza mesa ribe pokazala je da meso ima zadovoljavajući pH, histamin nije detektiran, odnosno koncentracija je bila ispod granice detekcije dok je koncentracija trimetilamina iznosila niskih 0,801±0,58 mgN/100 g mesa.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122876427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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