Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam最新文献_第5页

Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine) 克罗地亚小羊皮袋装成熟奶酪生产的经济效益(Sir iz mišine)

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.1

Lovorka Blažević, M. Vrdoljak, J. Frece, B. Dorbić, Anita Pamuković, Andrijana Kegalj, Sandra Mandinić, Vesna Očić

{"title":"Economic performance of production of Croatian cheese ripened in a lamb\u0000skin sack (Sir iz mišine)","authors":"Lovorka Blažević, M. Vrdoljak, J. Frece, B. Dorbić, Anita Pamuković, Andrijana Kegalj, Sandra Mandinić, Vesna Očić","doi":"10.31895/hcptbn.15.1-2.1","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.1","url":null,"abstract":"Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as a consequence of ripening in anaerobic\u0000conditions in lamb skin. This type of cheese has been recognized and has its customers in the wider area of the Croatia, and it is an interesting touristic product. The major constraint is that the production of this type of cheese in Croatia has been reduced to sporadic production in several families that preserve the tradition of their ancestors and the produced quantities are insufficient to meet customers needs. In 2009, Dalmatian hinterland had 11 registered producers of this type of cheese, while there are currently only 2. A production and economic analysis was performed of the remaining producers in order to determine the production performance. Both family farms produce cheese from sheep milk, while the first farm owns 300 sheep and the second 500. The selling price of cheese reaches HRK 150 per kilo, which ensures the achievement of cost-effectiveness of production. The producers point out that all the produced quantity is sold to known customers through on-farm sales and the demand exceeds the\u0000supply. Such a product would arise extreme interest among tourists, while the basic prerequisite for that is increase of the annual production of cheese by increase of the number of producers, as well as their clustering and protection of the product by one of the quality marks at the EU level.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"430 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133363582","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}

引用次数: 0

The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa substitutes 以葡萄果渣粉和野樱果渣粉为可可代用品的饼干配方优化

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.5

D. Molnar, Dubravka Novotni, J. Krisch, T. Bosiljkov, M. Ščetar

{"title":"The optimisation of biscuit formulation with grape and aronia pomace powders as cocoa substitutes","authors":"D. Molnar, Dubravka Novotni, J. Krisch, T. Bosiljkov, M. Ščetar","doi":"10.31895/hcptbn.15.1-2.5","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.5","url":null,"abstract":"By-products of fruit processing, such as grapes and aronia pomace, are rich in fibre and polyphenols, and their application in bakery products could significantly improve nutritional value, bioactive potential and shelf life of final product. This research aimed at optimising wholemeal biscuit formulation with grape and aronia pomaces as partial substitutes\u0000for cocoa powder, using the desirability function. Ten formulations with the mixture of cocoa powder, grape and aronia pomace powders in different ratios (0-100%) were tested. The physical properties (texture,\u0000colour, thickness, diameter, spread factor), the sensory acceptability of biscuits, and microbiological safety were investigated. The interaction of all three mixture components significantly affected the instrumentally measured redness a* and liking of texture. Biscuit diameter, yellowness b*, and liking of flavour were affected by the interaction of aronia and grape pomace. Biscuit height, spread ratio, hardness, flexibility, toughness, appearance, and odour were not significantly influenced by the mixture composition. The optimized mixture composition contained cocoa, grape pomace, and aronia pomace in the ratio 76.4 : 17.5 : 6.1 (respectively), with the desirability of 0.78. After confirmation, biscuits with that mixture were proven better than the control, that contained 100% cocoa, in terms of decreased hardness (-23%) and toughness (-19%), having the same sensory acceptability, and were microbiologically safe for 5 months. The findings of this study indicate that aronia and grape pomace could be used as partial substitutes for cocoa powder up to 24.3% in the production of wholemeal biscuits.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115346167","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}

引用次数: 3

Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria 焙烧条件对尼日利亚生腰果仁和焙烧腰果仁理化和脂肪酸谱的影响

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.7

O. Olatidoye, T. Shittu, S. Awonorin, E. Ajisegiri

{"title":"Influence of roasting conditions on physicochemical and fatty acid profile of raw and roasted cashew kernel (Anacardium occidentale) grown in Nigeria","authors":"O. Olatidoye, T. Shittu, S. Awonorin, E. Ajisegiri","doi":"10.31895/hcptbn.15.1-2.7","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.7","url":null,"abstract":"This study aimed at evaluating the effect of roasting conditions on some physicochemical and nutritional properties of cashew nut lipid fractions at different temperature (100–160ᵒC) and time (20–60 min). Raw and roasted cashew nuts were also analyzed for their composition in fatty acid by GC-FID. Physicochemical properties of the oil showed that the oil yield of roasted cashew nut oil (56.67-31.67%) was significantly higher compared to unroasted oil (47.43%). Also, cashew nut oil with mean values revealed that acid (12-0.86 mg KOH/g of oil); saponification\u0000value (138.10-169.06 mgKOH/g of oil), iodine value (55.50-36.19 mg of I/100g of oil); TBA(0.012-0.18mg); p-anisidine value (0.55-0.66); peroxide value (7.26-3.05 meq/kg) and free fatty acid (1.07-1.50 % oleic\u0000acid) which indicated that cashew nut oil is edible, non-drying and may\u0000not be suitable for soap making. Results of GC-FID analysis of the ethyl esters of saturated and unsaturated fatty acid of raw and roasted cashew nut showed that unsaturated fatty acids represented 60.57% for unroasted samples with roasted samples (79.67–83.67%) while saturated fatty acids recorded (16.11–37.65%). The fatty acid composition of the oils shows the presence of four main fatty\u0000acids: palmitic (9.25–29.50%); stearic (4.4–9.34%); oleic (34.75–65.60%); and linoleic (1.35–20.66%) with high oleic to linoleic ratio associated with high oil stability. The order of increase is oleic\u0000> linoleic > palmitic > stearic in all the samples irrespective of roasting conditions. The result showed that minor changes occur in the fatty acids composition as the roasting temperature\u0000and time increased. It was concluded that the heat treatment used does not significantly affect the fatty acid profile content of cashew nuts preserving its antioxidant activity along with other bioactive compounds\u0000contained therein.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"170 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115455839","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}

引用次数: 2

Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate 富含非洲核桃(Tetracarpidium conophorum)种子分离蛋白的小麦-玉米饼干的营养和感官评价

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2020-09-01 DOI: 10.31895/hcptbn.15.1-2.3

J.O.H. Awofadeju, A. Olapade

{"title":"Nutritional and sensory evaluation of wheat-maize cookies enriched with African walnut (Tetracarpidium conophorum) seed protein isolate","authors":"J.O.H. Awofadeju, A. Olapade","doi":"10.31895/hcptbn.15.1-2.3","DOIUrl":"https://doi.org/10.31895/hcptbn.15.1-2.3","url":null,"abstract":"The study examined the nutritional composition and sensory attributes of\u0000cookie. In this study, blends of commercial wheat (CWF), yellow maize flours (YMF) and African walnut protein isolate (AWPI) were optimized for cookie production. The cookies were studied in a completely randomized design and assessment of the proximate composition was conducted. The best cookie samples with high protein and fiber, low fat and highest rating in sensory attributes were selected for the determination of vitamins and mineral composition. The result revealed that the control cookie was highest in moisture, fat and carbohydrate but lower in protein, ash and fibre. Enriched cookie 36.69g CWF, 39.57g YMF, 23.74g AWPI and 42.86g CWF, 42.86g YMF, 14.29g AWPI were highest in\u0000protein and fibre, respectively while 55.56g CWF, 33.33g YMF, 11.11g AWPI was low in fat. Overall acceptability was highest in control cookie\u0000followed by enriched cookie 55.56g CWF, 33.33g YMF, 11.11g AWPI. The vitamin composition of the selected enriched samples show that sample 42.86g CWF, 42.86g YMF, 14.29g AWPI had the highest value of 2.53 mg/100 g in ascorbic acid; sample 55.56g CWF, 33.33g YMF, 11.11g AWPI scored the highest value of 0.14, 0.07 and 1.33 mg /100 g in thiamine, riboflavin and niacin respectively, while sample 36.69g CWF, 39.57g YMF, 23.74g AWPI scored highest in vitamin A (276.67 mg/100g). The cookie sample 36.69g CWF, 39.57g YMF, 23.74g AWPI shows the highest values of 130.00, 0.043, 9.77, 333.33 and 85.00 for calcium, manganese, iron, sodium and phosphorus, respectively. The study recommends the use of flour proportion in sample 55.56g CWF, 33.33g YMF, 11.11g AWPI as an improvement of the nutritional and sensory attributes of enriched cookie.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130390231","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}

引用次数: 0

Caffeine content in energy drinks 能量饮料中的咖啡因含量

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/hcptbn.14.1-2.6

Monika Đureković, D. Komes, Ana Lana Perunović, Arijana Martinić, Aleksandra Vojvodić Cebin, Z. Šatalić

{"title":"Caffeine content in energy drinks","authors":"Monika Đureković, D. Komes, Ana Lana Perunović, Arijana Martinić, Aleksandra Vojvodić Cebin, Z. Šatalić","doi":"10.31895/hcptbn.14.1-2.6","DOIUrl":"https://doi.org/10.31895/hcptbn.14.1-2.6","url":null,"abstract":"Convenient caffeine sources include energy drinks that are increasing in\u0000popularity among recreational and professional athletes, military personnel, young adults, and other consumers seeking ‘’energy boosters’’. Since energy drinks are a relatively concentrated source of caffeine, there is a risk of missing individually targeted caffeine intake or risk of inadvertently high intake with adverse effects. Therefore, the accuracy of declared caffeine content of energy drinks is\u0000highly important, especially from a consumer point. The purpose of this\u0000study was to determine caffeine content of 15 beverages available on the Croatian market and compare the analytical with the declared value. Caffeine was determined by high performance liquid chromatography technique with photodiode-array detection (HPLC-PDA). In 5 of total 15 products, a higher caffeine content was determined in average of 3.01 % than the one declared, resulting with increased intake of 4.75 mg caffeine/serving. In another 10 analysed products the content of caffeine was lower in average of 5.33 % (4.79 mg caffeine/serving) in compare to the one declared. Therefore, only with accurate information about the caffeine content in energy drinks may consumers and clinicians\u0000be assured of safe usage.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131417841","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}

引用次数: 1

Differentiation of Bicep femoris and Semimembranosusmuscles of smoked dry-cured ham by quality parameters 烟熏干腌火腿股骨二头肌和半膜肌的质量鉴别

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/hcptbn.14.1-2.8

Nives Marušić Radovčić, Ana Mikulić, M. Turk, H. Medić

{"title":"Differentiation of Bicep femoris and Semimembranosus\u0000muscles of smoked dry-cured ham by quality parameters","authors":"Nives Marušić Radovčić, Ana Mikulić, M. Turk, H. Medić","doi":"10.31895/hcptbn.14.1-2.8","DOIUrl":"https://doi.org/10.31895/hcptbn.14.1-2.8","url":null,"abstract":"The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of\u0000which fat oxidation by 2-thiobarbituric acid reactive substances method\u0000(TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P>0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116188425","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}

引用次数: 0

Ciklopiazonična kiselina

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/HCPTBN.14.1-2.4

Maja Kiš, A. Vulić, Ivana Kmetič, Tina Lešić, Teuta Murati, Jelka Pleadin

引用次数: 1

Biološka detoksifikacija mikotoksina: dosadašnje spoznaje i budući aspekti

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/HCPTBN.14.1-2.3

J. Pleadin, Manuela Zadravec, Jadranka Frece, Tonči Rezić, Ivana Kmetič, Ksenija Markov

{"title":"Biološka detoksifikacija mikotoksina: dosadašnje spoznaje i budući aspekti","authors":"J. Pleadin, Manuela Zadravec, Jadranka Frece, Tonči Rezić, Ivana Kmetič, Ksenija Markov","doi":"10.31895/HCPTBN.14.1-2.3","DOIUrl":"https://doi.org/10.31895/HCPTBN.14.1-2.3","url":null,"abstract":"Mikotoksini predstavljaju toksične tvari koje učestalo kontaminiraju hranu i hranu za životinje, uzrokujući štetne učinke na zdravlje ljudi i životinja te značajne ekonomske gubitke diljem svijeta. Ovaj rad\u0000daje pregled dosadašnjih istraživanja i spoznaja o metodama biološke detoksifikacije mikotoksina. Biološka detoksifikacija podrazumijeva primjenu mikroorganizama i njihovih enzima s ciljem razgradnje ili modifikacije strukture mikotoksina, a rezultira transformacijom izvornih\u0000spojeva i nastankom manje toksičnih produkata, odnosno dekontaminacijom\u0000mikotoksina. Međutim, dosadašnja istraživanja i dobivene spoznaje još uvijek nisu rezultirale primjenom u prehrambenoj i stočarskoj industriji\u0000odnosno odobravanjem njihove uporabe od strane zakonodavstva. Potrebna su daljnja istraživanja o mehanizmima biorazgradnje, sigurnosti mikroorganizama, odnosno utjecaju primjene bioloških metoda na nutritivna svojstva i nastale produkte degradacije, kako bi metode biološke detoksifikacije mikotoksina mogle biti učinkovito primjenjene u\u0000industriji.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121363890","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}

引用次数: 0

Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars 保加利亚本地品种葡萄酒的化学、感官和抗氧化特性

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/hcptbn.14.1-2.1

T. Yoncheva, Attila Kántor, E. Ivanišová, N. Nikolaieva

{"title":"Chemical, sensory and antioxidant characteristics of Bulgarian wines from native cultivars","authors":"T. Yoncheva, Attila Kántor, E. Ivanišová, N. Nikolaieva","doi":"10.31895/hcptbn.14.1-2.1","DOIUrl":"https://doi.org/10.31895/hcptbn.14.1-2.1","url":null,"abstract":"A study of the chemical composition, the antioxidant capacity and the sensory characteristics of three Bulgarian wines (vintage 2015) from the native cultivars Misket Vrachanski (white), Pamid (red) and Gamza (red), grown in the region of Pleven, Central Northern Bulgaria was carried out. The results showed that the wine composition was mainly determined by the cultivar and its peculiarities. Misket Vrachanski white wine had the lowest rate of sugar-free extract, glycerol, total phenolic\u0000compounds and the highest acid content. From the red wine samples, Pamid had lower rates for the above parameters compared to Gamza. The experimental wines were analyzed for total content of esters, aldehydes and higher alcohols. A correlation was found between the rates of the studied volatile components in the wines and their aromatic sensory characteristics. At the wine tasting, Misket Vrachanski that contained the most of esters and aldehydes, was the best evaluated, followed by Gamza and Pamid. There was no correlation between the amount of total phenolic compounds in the experimental samples and their antioxidant capacity, which according to ABTS and MRAP methods increased in the order of Pamid < Misket Vrachanski < Gamza.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122834725","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}

引用次数: 1

Utjecaj mlijeka na zdravlje čovjeka

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 2019-09-03 DOI: 10.31895/HCPTBN.14.1-2.5

Katarina Lisak Jakopović, Iva Dorić, Irena Barukčić, Rajka Božanić

引用次数: 1