Abstract There is no standard limit value for somatic cell count (SCC) of raw goat milk in the EU despite that excellent hygienic quality milk is needed for the manufacture of fermented milk products or cheese varieties. Mastitis often results such high SCC - besides the potential risk for humans - that the clotting of milk will not be perfect, resulting slack curd with higher whey releasing; furthermore, wrong structure, ripening, bad sensory properties of cheese can also be its consequences. In this paper, we report the SCC of milk samples from five different goat breeds bred in Hungary, measured with two fast methods compared with the results from the reference method. Furthermore, we investigated the applicability and the accuracy of the MT-02 (Agro Legato Ltd., Hungary) instrument. We determined that the White Side test and the instrument MT were suitable for the estimation of possible risks and consequences in the case of the use of high SCC milk before production. The general summarized average milk SCC was 6.64 × 105 ml−1. The highest difference between the results from MT-02 and the fluorometric (reference) method was 5 × 105 ml−1, but it was a singular, extreme value. The r2 of the calculated linear calibration equation was 0.7819; consequently, this method seems to be applicable in the measurement of SCC with MT-02 instrument. Furthermore, the SCC of samples did not differ significantly by genotypes and by seasons (spring: 5.85 × 105 ml−1, autumn: 6.22 × 105 ml−1).
{"title":"Somatic cell count of milk from different goat breeds","authors":"J. Csanádi, J. Fenyvessy, Š. Bohatá","doi":"10.1515/ausal-2015-0003","DOIUrl":"https://doi.org/10.1515/ausal-2015-0003","url":null,"abstract":"Abstract There is no standard limit value for somatic cell count (SCC) of raw goat milk in the EU despite that excellent hygienic quality milk is needed for the manufacture of fermented milk products or cheese varieties. Mastitis often results such high SCC - besides the potential risk for humans - that the clotting of milk will not be perfect, resulting slack curd with higher whey releasing; furthermore, wrong structure, ripening, bad sensory properties of cheese can also be its consequences. In this paper, we report the SCC of milk samples from five different goat breeds bred in Hungary, measured with two fast methods compared with the results from the reference method. Furthermore, we investigated the applicability and the accuracy of the MT-02 (Agro Legato Ltd., Hungary) instrument. We determined that the White Side test and the instrument MT were suitable for the estimation of possible risks and consequences in the case of the use of high SCC milk before production. The general summarized average milk SCC was 6.64 × 105 ml−1. The highest difference between the results from MT-02 and the fluorometric (reference) method was 5 × 105 ml−1, but it was a singular, extreme value. The r2 of the calculated linear calibration equation was 0.7819; consequently, this method seems to be applicable in the measurement of SCC with MT-02 instrument. Furthermore, the SCC of samples did not differ significantly by genotypes and by seasons (spring: 5.85 × 105 ml−1, autumn: 6.22 × 105 ml−1).","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"133 1","pages":"45 - 54"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73465380","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 Nowadays, wheat has spread all over the world due to its extensive usability. The colour of wheat grits is very important for the milling and baking industry because it determines the colour of the products made from it. The instrumental colour measuring is used, first of all, for durum wheat. We investigated the relationship between colour characteristics and grain size in the case of different hard aestivum wheats. We determined the colour using the CIE (Commission Internationale de l’Eclairage) 1976 L*, a*, b* colour system measured by MINOLTA CR-300 tristimulus colorimeter. After screening the colour of the wheat fractions of different grain size, grits was measured wet and dry. We determined the L*, a*, b* colour co-ordinates and the whiteness index, too. To evaluate the values we had obtained, we used analysis of variance and regression analysis. We pointed out that the colour of wheat grits of different grain size is dependent on the hardness index of wheat. The lightness co-ordinate (L*) of grits of the harder wheat is smaller, while a* and b* co-ordinates are higher. We also found that while grain size rises, the L* co-ordinate decreases and a*, b* values increase in the case of every type of wheat. The colour of grits is determined by the colour of fractions of 250-400 μm in size, independently from the average grain size. The whiteness index and the L* colour co-ordinate have a linear relation (R2 = 0.9151); so, the determination of whiteness index is not necessary. The L* value right characterizes the whiteness of grits.
如今，小麦因其广泛的可用性而遍布世界各地。麦粒的颜色对制粉和烘焙行业非常重要，因为它决定了用它制成的产品的颜色。仪器测色首先用于硬粒小麦。我们研究了不同硬质小麦的颜色特征与籽粒大小之间的关系。我们使用CIE (Commission Internationale de l’eclairage) 1976 l *， a*， b*颜色系统，由MINOLTA CR-300三刺激色度计测量。筛选不同粒度的小麦馏分颜色后，测定干湿粒度。我们还确定了L*， a*， b*颜色坐标和白度指数。为了评估我们得到的值，我们使用了方差分析和回归分析。指出不同粒度的麦粒颜色与小麦的硬度指数有关。较硬麦粒的轻度坐标(L*)较小，而a*和b*坐标较高。我们还发现，在每种小麦的情况下，随着籽粒大小的增加，L*坐标减小，a*， b*值增加。砂粒的颜色由粒度为250 ~ 400 μm的颗粒的颜色决定，与平均粒度无关。白度指数与L*颜色坐标呈线性关系(R2 = 0.9151);因此，白度指数的测定是不必要的。L*值右表示砂粒的白度。
{"title":"Colour characteristics of winter wheat grits of different grain size","authors":"Z. H. Horváth, A. Véha","doi":"10.1515/ausal-2015-0006","DOIUrl":"https://doi.org/10.1515/ausal-2015-0006","url":null,"abstract":"Abstract Nowadays, wheat has spread all over the world due to its extensive usability. The colour of wheat grits is very important for the milling and baking industry because it determines the colour of the products made from it. The instrumental colour measuring is used, first of all, for durum wheat. We investigated the relationship between colour characteristics and grain size in the case of different hard aestivum wheats. We determined the colour using the CIE (Commission Internationale de l’Eclairage) 1976 L*, a*, b* colour system measured by MINOLTA CR-300 tristimulus colorimeter. After screening the colour of the wheat fractions of different grain size, grits was measured wet and dry. We determined the L*, a*, b* colour co-ordinates and the whiteness index, too. To evaluate the values we had obtained, we used analysis of variance and regression analysis. We pointed out that the colour of wheat grits of different grain size is dependent on the hardness index of wheat. The lightness co-ordinate (L*) of grits of the harder wheat is smaller, while a* and b* co-ordinates are higher. We also found that while grain size rises, the L* co-ordinate decreases and a*, b* values increase in the case of every type of wheat. The colour of grits is determined by the colour of fractions of 250-400 μm in size, independently from the average grain size. The whiteness index and the L* colour co-ordinate have a linear relation (R2 = 0.9151); so, the determination of whiteness index is not necessary. The L* value right characterizes the whiteness of grits.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"20 1","pages":"70 - 77"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83115229","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. Fekete, M. Stéger-Máté, V. Bőhm, G. Balázs, N. Kappel
Abstract The experiment was carried out in three regions in Hungary (Jászszentandrás, Cece, Újkígyós) in 2013 to determine the fruit quality of grafted watermelon (Citrullus lanatus Thunb.). The “RX 467” seedless watermelon variety was grafted on two commercial rootstocks “FR STRONG” [Lagenaria siceraria (Mol.) Standl.] and “RS 841” (Cucurbita maxima Duchesne × Cucurbita moschata Duchesne). The lycopene and flesh colours are important quality characteristics even of the selfrooted and grafted watermelon. Some differences can be attributed to different environments, technological methods and to the type of rootstockscion combination. Lycopene is a strong antioxidant; therefore, we considered to examine the content change. Regardless of growing location, the lycopene concentration and the chroma (C*) showed the best result in the case of interspecific rootstock. The result also showed that in two regions (Jászszentandrás, Cece) we can find negative correlation between the lycopene concentration and the L* value of the flesh colour.
{"title":"Lycopene and flesh colour differences in grafted and non-grafted watermelon","authors":"D. Fekete, M. Stéger-Máté, V. Bőhm, G. Balázs, N. Kappel","doi":"10.1515/ausal-2015-0011","DOIUrl":"https://doi.org/10.1515/ausal-2015-0011","url":null,"abstract":"Abstract The experiment was carried out in three regions in Hungary (Jászszentandrás, Cece, Újkígyós) in 2013 to determine the fruit quality of grafted watermelon (Citrullus lanatus Thunb.). The “RX 467” seedless watermelon variety was grafted on two commercial rootstocks “FR STRONG” [Lagenaria siceraria (Mol.) Standl.] and “RS 841” (Cucurbita maxima Duchesne × Cucurbita moschata Duchesne). The lycopene and flesh colours are important quality characteristics even of the selfrooted and grafted watermelon. Some differences can be attributed to different environments, technological methods and to the type of rootstockscion combination. Lycopene is a strong antioxidant; therefore, we considered to examine the content change. Regardless of growing location, the lycopene concentration and the chroma (C*) showed the best result in the case of interspecific rootstock. The result also showed that in two regions (Jászszentandrás, Cece) we can find negative correlation between the lycopene concentration and the L* value of the flesh colour.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"44 1","pages":"111 - 117"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77506536","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}
J. Tarek-Tilistyák, M. Tarek, M. Juhász-Román, J. Jekő,
Abstract Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.
{"title":"Effect of oil-seed pressing residue on bread colour and texture","authors":"J. Tarek-Tilistyák, M. Tarek, M. Juhász-Román, J. Jekő,","doi":"10.1515/ausal-2015-0012","DOIUrl":"https://doi.org/10.1515/ausal-2015-0012","url":null,"abstract":"Abstract Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests. The studied oil-seed pressing residues (OSRs) resulted brown colour with different characteristics, depending both on the type of OSR and in comparison with marketed breads, too. The type and the ratio of OSR applied had no influence on the varying of crumb texture (P = 0.107). WKR and BLR enrichment provided stable texture for breads with a 3-day shelf-life, independently from their addition ratio. BLR resulted in softer crumb than WKR; however, this difference was considered to be negligible (P = 0.128). The WKR- and BLR-enriched breads stayed significantly softer at the end of storage time than the marketed breads (P = 0.000). Our results indicate that competitive bakery goods can be produced using oil-seed pressing residue/wheat flour blends.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"22 1","pages":"118 - 124"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75509928","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. Németh, L. A. Castillo, F. Horváth, I. Zeke, László Friedrich, C. Balla, Z. Németh, P. Póti
Abstract There are numerous new technologies whose implementation in food industry is hampered by the fact that people hesitate to invest in expensive systems which they cannot be sure will work or at least are questionable in terms of a given product. Until recently, preservation by HHP, high hydrostatic pressure, was such a technology, and still is today in some branches of the food industry. Investigations were conducted to answer the question of whether the literature, the laboratory, and the industrial (or at least pilot plant) measurements and results agree with one another. We compared the literature data with two HHP systems which were significantly different in terms of treatment capacity, but their efficiency in killing microbes was studied under the same treatment parameters. Our results show that in nearly all cases only minimal differences exist between the data in the literature and the measurements taken on the two appliances.
{"title":"High hydrostatic pressure: Can we trust published data?","authors":"C. Németh, L. A. Castillo, F. Horváth, I. Zeke, László Friedrich, C. Balla, Z. Németh, P. Póti","doi":"10.1515/ausal-2015-0008","DOIUrl":"https://doi.org/10.1515/ausal-2015-0008","url":null,"abstract":"Abstract There are numerous new technologies whose implementation in food industry is hampered by the fact that people hesitate to invest in expensive systems which they cannot be sure will work or at least are questionable in terms of a given product. Until recently, preservation by HHP, high hydrostatic pressure, was such a technology, and still is today in some branches of the food industry. Investigations were conducted to answer the question of whether the literature, the laboratory, and the industrial (or at least pilot plant) measurements and results agree with one another. We compared the literature data with two HHP systems which were significantly different in terms of treatment capacity, but their efficiency in killing microbes was studied under the same treatment parameters. Our results show that in nearly all cases only minimal differences exist between the data in the literature and the measurements taken on the two appliances.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"116 1","pages":"86 - 94"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87732913","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 paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is used often to raise the colour agent content of paprika powders. We investigated how the colour agent content of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using two types of oleoresin. The initial colour agent content of the samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian and Hungarian paprika. The colour agent content of the samples was measured throughout 10 months. The measured values were analysed using ANOVA. The decrease of colour agent content varied between 22 and 51 percent, while the average reduction was 33 percent. The initial colour agent content of the paprika powder samples did not influence the colour agent content decrease significantly. The effect of the quantity of added oleoresin did not influence either the colour agent content decrease significantly. The decrease of the colour agent content of the Hungarian paprika samples significantly differs from the Chinese and Peruvian paprika samples colour agent content decrease.
{"title":"Investigation of colour agent content of paprika powders with added oleoresin","authors":"L. Szabo, Z. H. Horváth","doi":"10.1515/ausal-2015-0007","DOIUrl":"https://doi.org/10.1515/ausal-2015-0007","url":null,"abstract":"Abstract The paprika oleoresin, that is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens, is used often to raise the colour agent content of paprika powders. We investigated how the colour agent content of paprika powder samples with added oleoresin change in the course of storage. The colour agent content of 7 different quality powders was increased with 7-75% using two types of oleoresin. The initial colour agent content of the samples changed between 41 and 169 ASTA units. The powders were made from Chinese, Peruvian and Hungarian paprika. The colour agent content of the samples was measured throughout 10 months. The measured values were analysed using ANOVA. The decrease of colour agent content varied between 22 and 51 percent, while the average reduction was 33 percent. The initial colour agent content of the paprika powder samples did not influence the colour agent content decrease significantly. The effect of the quantity of added oleoresin did not influence either the colour agent content decrease significantly. The decrease of the colour agent content of the Hungarian paprika samples significantly differs from the Chinese and Peruvian paprika samples colour agent content decrease.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"23 1","pages":"78 - 85"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75441510","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 We examine 4 different DON-toxin-containing (0.74 - 1.15 - 1.19 - 2.14 mg/kg) winter wheat samples: they were debranned and undebranned, and we investigated the flour’s and the by-products’ (coarse, fine bran) toxin content changes. SATAKE lab-debranner was used for debranning and BRABENDER lab-mill for the milling process. Without debranning, two sample flours were above the DON toxin limit (0.75 mg/kg), which are waste. By minimum debranning (and minimum debranning mass loss; 6-8%), our experience with whole flour is that the multi-stage debranning measurement significantly reduces the content of the flour’s DON toxin, while the milling by-products, only after careful consideration and DON toxin measurements, may be produced for public consumption and for feeding.
{"title":"Milling technological experiments to reduce Fusarium toxin contamination in wheat","authors":"A. Véha, P. Szabó, T. Bartók, E. Gyimes","doi":"10.1515/ausal-2015-0004","DOIUrl":"https://doi.org/10.1515/ausal-2015-0004","url":null,"abstract":"Abstract We examine 4 different DON-toxin-containing (0.74 - 1.15 - 1.19 - 2.14 mg/kg) winter wheat samples: they were debranned and undebranned, and we investigated the flour’s and the by-products’ (coarse, fine bran) toxin content changes. SATAKE lab-debranner was used for debranning and BRABENDER lab-mill for the milling process. Without debranning, two sample flours were above the DON toxin limit (0.75 mg/kg), which are waste. By minimum debranning (and minimum debranning mass loss; 6-8%), our experience with whole flour is that the multi-stage debranning measurement significantly reduces the content of the flour’s DON toxin, while the milling by-products, only after careful consideration and DON toxin measurements, may be produced for public consumption and for feeding.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"42 1","pages":"55 - 62"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73675738","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 paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.
{"title":"Investigation of rheological properties of winter wheat varieties during storage","authors":"M. Móré, G. Diósi, Péter Sipos, Z. Győri","doi":"10.1515/ausal-2015-0005","DOIUrl":"https://doi.org/10.1515/ausal-2015-0005","url":null,"abstract":"Abstract The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.","PeriodicalId":7180,"journal":{"name":"Acta Universitatis Sapientiae, Alimentaria","volume":"28 1","pages":"63 - 69"},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87175966","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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