Diána Furulyás, F. Nyéki, M. Stéger-Máté, É. Stefanovits-Bányai, Szilvia Bánvölgyi
Abstract In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained using Fructozym P enzyme compared with Pectinex BE XXL used in industry.
摘要本研究研究了果胶酶(Pectinex BE XXL、Trenolin Rot和Fructozym P)对接骨木果肉加工过程中酚类物质、花青素含量和抗氧化活性的影响。在压榨浆果之前,在果肉中加入三种不同的酶,以评估不同的酶解处理对接骨木汁中有价值成分的影响。对照样品不加酶。经过处理、挤压、澄清等步骤,用陶瓷膜进行微滤。在渗透和保留样品中评价了该工艺对澄清接骨木汁的抗氧化能力、总多酚含量和总花青素含量的影响,并计算了膜保留率。对照样品的抗氧化能力明显低于酶处理果汁。添加酶后,微滤膜上抗氧化剂含量的滞留率大大降低。与工业上使用的果胶酶BE XXL相比,果糖酶P酶获得了更高的有价组分收率。
{"title":"Effects of pectolytic enzyme treatment and microfiltration on antioxidant components of elderberry juice","authors":"Diána Furulyás, F. Nyéki, M. Stéger-Máté, É. Stefanovits-Bányai, Szilvia Bánvölgyi","doi":"10.1515/ausal-2017-0008","DOIUrl":"https://doi.org/10.1515/ausal-2017-0008","url":null,"abstract":"Abstract In this study, pectolytic enzymes (Pectinex BE XXL, Trenolin Rot, and Fructozym P) were investigated for their influence on phenolic, anthocyanin content, and antioxidant activities of elderberry (Sambucus nigra L.) pulps during juice processing. Prior to pressing the berries, three different enzymes were added to pulps in order to evaluate the effect of different pectolytic enzyme treatments on the valuable components of elderberry juice. Control sample was prepared without enzyme. After treatment, squeezing, and clarification steps, microfiltration was carried out with ceramic membrane. The effect of this technology on the antioxidant capacity, total polyphenol content, and total anthocyanin content of the clarified elderberry juices has been evaluated in permeate and retentate samples, and membrane retention was calculated. Significantly lower antioxidant capacity was detected in the case of control sample than that obtained using enzyme-treated juices. Retention of antioxidant content on the microfiltration membrane was greatly reduced by using the enzymes. Higher valuable component yield was obtained using Fructozym P enzyme compared with Pectinex BE XXL used in industry.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"20 1","pages":"116 - 126"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75178006","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}
Abstract Agronomic biofortification is one of the approaches which have been successfully adopted for improving the nutritional content of plant-based foods and is mainly focused on optimizing the application of mineral fertilizers and/or the improvement of the solubilization and mobilization of mineral elements in the soil. In general, mineral elements with a good dynamism in the soil and in the plant are good candidates for a prosperous agronomic biofortification. Selenium deficiency occurs in areas where soil Se is low, including parts of Europe, China, North America, Australia, New Zealand, and Southern Africa. Selenium toxicity occurs in areas where soil Se is naturally high, including areas of China, India, and the United States. Toxicity from naturally occurring Se may be intensified by irrigation of seleniferous soils, mining, and use of Se-rich fossil fuels. Then, management practices benefit from a thorough understanding of the mechanisms of plant Se uptake and the fate of Se in different plant species.
{"title":"Toxicity of selenium, application of selenium in fertilizers, selenium treatment of seeds, and selenium in edible parts of plants","authors":"F. Garousi","doi":"10.1515/ausal-2017-0004","DOIUrl":"https://doi.org/10.1515/ausal-2017-0004","url":null,"abstract":"Abstract Agronomic biofortification is one of the approaches which have been successfully adopted for improving the nutritional content of plant-based foods and is mainly focused on optimizing the application of mineral fertilizers and/or the improvement of the solubilization and mobilization of mineral elements in the soil. In general, mineral elements with a good dynamism in the soil and in the plant are good candidates for a prosperous agronomic biofortification. Selenium deficiency occurs in areas where soil Se is low, including parts of Europe, China, North America, Australia, New Zealand, and Southern Africa. Selenium toxicity occurs in areas where soil Se is naturally high, including areas of China, India, and the United States. Toxicity from naturally occurring Se may be intensified by irrigation of seleniferous soils, mining, and use of Se-rich fossil fuels. Then, management practices benefit from a thorough understanding of the mechanisms of plant Se uptake and the fate of Se in different plant species.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"151 1","pages":"61 - 74"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86164683","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}
Abstract During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.
{"title":"Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials","authors":"J. Csapó, N. Schobert","doi":"10.1515/ausal-2017-0003","DOIUrl":"https://doi.org/10.1515/ausal-2017-0003","url":null,"abstract":"Abstract During our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"4 26","pages":"36 - 60"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91405729","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}
Abstract Following a discussion on the daily energy and protein requirements of elderly people, the authors will go on to talk about vitamin needs and the role of the four fat-soluble vitamins (A, D, E, and K). They point out that vitamin requirements in old age do not essentially differ from adult people’s, but they must take account of the fact that the body’s vitamin stores might get filled up, which may reduce vitamin needs, on the one part, but the altered physiological processes may increase them, on the other. Regarding the case of fat-soluble vitamins, reduced fat absorption, decreased vitamin storage capacity of the liver, reduced dietary intake, partial deficiency of digestive enzymes, and absorption disorders in the intestines may all lead to vitamin deficiencies. Problems may also arise due to multiple vitamin overdose developed either as a consequence of overconsumption of vitamin tablets or because the body’s vitamin stores are constantly filled up to maximum capacity. Positive and negative changes resulting from the consumption of several times the daily dose recommendations are covered as well. The authors show that A, D, E, or K vitamin deficiency occurs very rarely in the case of a normal diet; however, great care must be taken in order to meet vitamin D and, simultaneously, calcium requirements so that to avoid osteoporosis and an increased risk of bone fractures in elderly people. The paper discusses the fat-soluble vitamin needs of the elderly and, where necessary, specifies the requirements for men and women separately, while also touching upon those foodstuffs and methods that can contribute to the optimal satisfaction of the elderly people’s vitamin needs.
{"title":"The role of vitamins in the diet of the elderly I. Fat-soluble vitamins","authors":"J. Csapó, C. Albert, J. Prokisch","doi":"10.1515/ausal-2017-0009","DOIUrl":"https://doi.org/10.1515/ausal-2017-0009","url":null,"abstract":"Abstract Following a discussion on the daily energy and protein requirements of elderly people, the authors will go on to talk about vitamin needs and the role of the four fat-soluble vitamins (A, D, E, and K). They point out that vitamin requirements in old age do not essentially differ from adult people’s, but they must take account of the fact that the body’s vitamin stores might get filled up, which may reduce vitamin needs, on the one part, but the altered physiological processes may increase them, on the other. Regarding the case of fat-soluble vitamins, reduced fat absorption, decreased vitamin storage capacity of the liver, reduced dietary intake, partial deficiency of digestive enzymes, and absorption disorders in the intestines may all lead to vitamin deficiencies. Problems may also arise due to multiple vitamin overdose developed either as a consequence of overconsumption of vitamin tablets or because the body’s vitamin stores are constantly filled up to maximum capacity. Positive and negative changes resulting from the consumption of several times the daily dose recommendations are covered as well. The authors show that A, D, E, or K vitamin deficiency occurs very rarely in the case of a normal diet; however, great care must be taken in order to meet vitamin D and, simultaneously, calcium requirements so that to avoid osteoporosis and an increased risk of bone fractures in elderly people. The paper discusses the fat-soluble vitamin needs of the elderly and, where necessary, specifies the requirements for men and women separately, while also touching upon those foodstuffs and methods that can contribute to the optimal satisfaction of the elderly people’s vitamin needs.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"123 1","pages":"127 - 145"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85708136","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}
C. Albert, S. Gomboş, R. Salamon, Zoltán Csiki, J. Prokisch, J. Csapó
Abstract During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.
{"title":"Production of highly nutritious functional food with the supplementation of wheat flour with lysine","authors":"C. Albert, S. Gomboş, R. Salamon, Zoltán Csiki, J. Prokisch, J. Csapó","doi":"10.1515/ausal-2017-0001","DOIUrl":"https://doi.org/10.1515/ausal-2017-0001","url":null,"abstract":"Abstract During our research, we added 0.5–2.0% L-lysine to wheat flour in order to increase the quantity of this essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, and health-preserving foodstuff that is suitable for satisfying the lysine requirement of humans, assuming normal nutrition. Furthermore, by the increase of the biological value completing the wheat flour with a higher amount of lysine, we could produce such a functional, health-protecting and health-preserving food that is suitable for containing or preventing lysine malnutrition symptoms. During our work, we determined the quantity of the Maillard reaction products (hydroxymethyl-furfural) and the lysine content developed during the baking of the wheat flour used for bread baking and in the bread baked with supplemented or without supplemented lysine, and evaluated the sensory characteristics of the produced functional food and the bread supplemented with lysine.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"132 1","pages":"20 - 5"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86326899","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}
Abstract Following a presentation of humans’ water-soluble vitamin requirements, the authors will discuss in detail the role these vitamins play in human organism and outline those major biochemical processes that are negatively affected in the body in case of vitamin deficiency. They point out that in the elderly population of developed countries cases of water-soluble vitamin deficiency are extremely rare and they are due to the lack of dietary vitamin, but mostly to the vitamin being released from its bindings, the difficulty of free vitamin absorption, gastrointestinal problems, medication, and often alcoholism. Among water-soluble vitamins, B12 is the only one with a sufficient storage level in the body, capable of preventing deficiency symptoms for a long period of time in cases of vitamin-deficient nutrition. Each type of vitamin is dealt with separately in discussing the beneficial outcomes of their overconsumption regarding health, while the authors of the article also present cases with contradictory results. Daily requirements are set forth for every water-soluble vitamin and information is provided on the types of nutrients that help us to the water-soluble vitamins essential for the organism.
{"title":"The role of vitamins in the diet of the elderly II. Water-soluble vitamins","authors":"J. Csapó, C. Albert, J. Prokisch","doi":"10.1515/ausal-2017-0010","DOIUrl":"https://doi.org/10.1515/ausal-2017-0010","url":null,"abstract":"Abstract Following a presentation of humans’ water-soluble vitamin requirements, the authors will discuss in detail the role these vitamins play in human organism and outline those major biochemical processes that are negatively affected in the body in case of vitamin deficiency. They point out that in the elderly population of developed countries cases of water-soluble vitamin deficiency are extremely rare and they are due to the lack of dietary vitamin, but mostly to the vitamin being released from its bindings, the difficulty of free vitamin absorption, gastrointestinal problems, medication, and often alcoholism. Among water-soluble vitamins, B12 is the only one with a sufficient storage level in the body, capable of preventing deficiency symptoms for a long period of time in cases of vitamin-deficient nutrition. Each type of vitamin is dealt with separately in discussing the beneficial outcomes of their overconsumption regarding health, while the authors of the article also present cases with contradictory results. Daily requirements are set forth for every water-soluble vitamin and information is provided on the types of nutrients that help us to the water-soluble vitamins essential for the organism.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"136 1","pages":"146 - 166"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86645092","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}
Z. Polereczki, Szlobodan Vukoszavlyev, M. Véha, Z. Szakály
Abstract We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level. The marketing-oriented way of thinking still exists among the factors affecting entrepreneurial behaviour, which cannot be found at the level of clusters, according to our results. We could identify 8.3% of the enterprises as having satisfactory marketing activity.
{"title":"Market orientation of the Hungarian SMEs working in the meat processing and dairy industries","authors":"Z. Polereczki, Szlobodan Vukoszavlyev, M. Véha, Z. Szakály","doi":"10.1515/ausal-2016-0002","DOIUrl":"https://doi.org/10.1515/ausal-2016-0002","url":null,"abstract":"Abstract We are looking for the answer as to what tendencies were indicative of the future development of required marketing activity of the SMEs in the article dealing with the marketing activity of the SMEs working in the food industry. The article is based on a nationwide survey among 200 SMEs working in the food processing industry. In this article, we focus on the SMEs working in the dairy and meat processing industries. The results of the nationwide research and some domestic references refer to that there is a latent demand of effective marketing activity among small and medium-sized enterprises. It manifests itself in specifying marketing-related fields to be improved in the future. The marketing itself is believed not to be an important field at the same time. This apparent opposition is the small enterprise marketing paradox in the background of which is the lack of knowledge about the marketing instruments. It can be stated that these small businesses collect mainly general market information and have no information about particular products. Therefore, the presence of marketing planning is really rare and where there is some kind of planning it is not connected to available funds and follow-up control. The marketing strategy can be characterized by products processed mainly at low or medium level. Therefore, market position is deffned by “lower price-good quality”. They mainly use the traditional distribution channels and their communication is accidental and has a low level. The marketing-oriented way of thinking still exists among the factors affecting entrepreneurial behaviour, which cannot be found at the level of clusters, according to our results. We could identify 8.3% of the enterprises as having satisfactory marketing activity.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"35 4 1","pages":"18 - 32"},"PeriodicalIF":0.0,"publicationDate":"2016-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90998255","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}
D. Székely, B. Illés, M. Stéger-Máté, J. Monspart-Sényi
Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.
{"title":"Effect of drying methods for inner parameters of red beetroot (Beta vulgaris L.)","authors":"D. Székely, B. Illés, M. Stéger-Máté, J. Monspart-Sényi","doi":"10.1515/ausal-2016-0006","DOIUrl":"https://doi.org/10.1515/ausal-2016-0006","url":null,"abstract":"Abstract In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying. During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"28 1","pages":"60 - 68"},"PeriodicalIF":0.0,"publicationDate":"2016-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72674844","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}
Abstract The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples. To determine the change of colour, we calculated the ΔE*ab colour differences between colour coordinates measured at the beginning and during storage. The colour of the BL-55 and BL-196 our samples did not change perceptibly. The variation of colour of the BFF-55 and AD type of ours was imperceptible for samples stored in the dark/cool place. The changing of the colour was well perceptible in the case of samples stored in the bright/warm place using paper bag or PP bag.
{"title":"Investigation of wheat grits during storage","authors":"Z. H. Horváth, B. Szabé, A. Véha","doi":"10.1515/ausal-2016-0004","DOIUrl":"https://doi.org/10.1515/ausal-2016-0004","url":null,"abstract":"Abstract The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples. To determine the change of colour, we calculated the ΔE*ab colour differences between colour coordinates measured at the beginning and during storage. The colour of the BL-55 and BL-196 our samples did not change perceptibly. The variation of colour of the BFF-55 and AD type of ours was imperceptible for samples stored in the dark/cool place. The changing of the colour was well perceptible in the case of samples stored in the bright/warm place using paper bag or PP bag.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"361 1","pages":"41 - 49"},"PeriodicalIF":0.0,"publicationDate":"2016-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85476330","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}
Abstract The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.
{"title":"Simple utilization of lactic acid whey in dairy processing","authors":"J. Csanádi, G. Szász, O. H-Bara","doi":"10.1515/ausal-2016-0001","DOIUrl":"https://doi.org/10.1515/ausal-2016-0001","url":null,"abstract":"Abstract The use of ultra-filtered lactic acid whey retentate was investigated for the making of sour cream. The utilization of lactic acid whey is limited due to its special properties, so the logical utilization way is to use it in fermented products. First, we concentrated lactic acid whey collected from cottage cheese making by ultrafiltration (UF), then UF Whey Retentate (UFWR) was added (by 2, 5, and 10%) into fat standardized cream for sour cream making. We investigated the texture and sensory properties of the sour cream samples compared with the industrial products. Generally, we can state that the use of small portion of UF whey retentate did not result noticeable changes and did not reduce the sensory value of sour creams. Higher UF whey retentate addition improved some texture properties of experimental samples, but the summarized evaluation of UFWR addition was not unequivocal. Control samples showed better results. Based on our results, the sample, which contained 5% UF whey retentate, had good texture and acceptable sensory properties. Furthermore, more than 5% UF lactic acid whey retentate (coming from our own ultrafiltration process) resulted remarkably worse sensory properties than the other samples. Further investigation is needed to find the optimal composition and sensory properties of UFWR. Furthermore, we have to perform technological investigation to reach a higher concentration factor using pre-treatment of whey and to avoid the precipitation of whey proteins during the high temperature pasteurization of cream, cream mixed with UFWR or diafiltered whey retentate. We guess that the use of one-stage diafiltration would already decrease the unfavourable sensory properties of lactic acid whey retentate.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"478 1","pages":"17 - 5"},"PeriodicalIF":0.0,"publicationDate":"2016-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76368447","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}