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Acta Universitatis Cibiniensis. Series E: Food Technology最新文献

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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes 选定的面包代用品理化性质和质构性质的比较分析
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-06-01 DOI: 10.2478/aucft-2020-0009
Monika Michalak-Majewska, S. Muszyński, B. Sołowiej, W. Radzki, W. Gustaw, K. Skrzypczak, Piotr Stanikowski
{"title":"Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes","authors":"Monika Michalak-Majewska, S. Muszyński, B. Sołowiej, W. Radzki, W. Gustaw, K. Skrzypczak, Piotr Stanikowski","doi":"10.2478/aucft-2020-0009","DOIUrl":"https://doi.org/10.2478/aucft-2020-0009","url":null,"abstract":"Abstract In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125812991","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
Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans 埃塞俄比亚特色干加工绿咖啡豆的物理和感官特性研究
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2020-06-01 DOI: 10.2478/aucft-2020-0004
Y. Wondimkun, S. Emire, T. Esho
{"title":"Investigation of Physical and Sensory Properties of Ethiopian Specialty Dry Processed Green Coffee Beans","authors":"Y. Wondimkun, S. Emire, T. Esho","doi":"10.2478/aucft-2020-0004","DOIUrl":"https://doi.org/10.2478/aucft-2020-0004","url":null,"abstract":"Abstract Ethiopia is known for its specialty Arabica coffees affected by mix-up. Physical and sensory properties of dry processed green coffee beans have been reported for the influence on the sensorial quality and coffee process optimization. The aim of this study was to investigate physical and sensory properties of sixteen varieties and to determine relationship of attributes. Physical properties of coffee beans were taken by measuring linear dimensions, densities and weight. Moreover, professional cuppers were analyzed sensory properties by using standard procedures. In this study, the longest (10.40 mm), the widest (6.82 mm) and the thickest (4.48 mm) varieties were Odicha, Feyate and Challa, respectively whereas the shortest (8.28 mm), narrowest (5.59 mm) and thinnest (3.52 mm) were 74110, Mocha and Bultum, respectively. The shape & make value of variety Bultum was “fair good” whereas variety Feyate was “very good”. Furthermore, the results of “shape & make” were significantly correlated with measured physical properties. The results indicate that most physical and sensory properties of coffee varieties have significant (P ≤ 0.05 differences. These properties were influenced by growing regions and variety difference. The outcome of this study can be used for coffee bean characterization and process optimization to improve beverage quality.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124789471","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
Application of Plackett-Burman Design in Screening Casein and Prebiotics for the Production of ACE Inhibitory Peptides from Cow Milk Fermented by L. bulgaricus LB6 Plackett-Burman设计在保加利亚乳杆菌LB6发酵乳中酪蛋白和产ACE抑制肽益生元筛选中的应用
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0012
Lin Ma, He Chen, Feng-hua Liu, J. Qi, Juan Pei, Haofeng Qian
{"title":"Application of Plackett-Burman Design in Screening Casein and Prebiotics for the Production of ACE Inhibitory Peptides from Cow Milk Fermented by L. bulgaricus LB6","authors":"Lin Ma, He Chen, Feng-hua Liu, J. Qi, Juan Pei, Haofeng Qian","doi":"10.2478/aucft-2019-0012","DOIUrl":"https://doi.org/10.2478/aucft-2019-0012","url":null,"abstract":"Abstract Prebiotics can play an important role in functional foods. In this paper, casein and five probiotics were selected to study the effects on ACE inhibitory peptides in fermented milk of L. bulgaricus LB6 through Plackett-Burman design, so as to improve the production of ACE inhibitory peptides. The results showed that xylooligosaccharides (XOS), fructosaccharide (FOS) and inulin had the most significant effect on the yield of ACE inhibitory peptides. Optimization added the amount of the three prebiotics added, that is, the amount of XOS added was 0.7%, the amount of FOS added was 1.1%, and the amount of inulin added was 0.7%. It provides a basis for subsequent optimization experiments.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121037066","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
Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues 非洲山药豆、大豆和椰浆类似物混合益生菌饮料的化学和感官特性
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0018
A. V. Ikujenlola, Esther Abiodun Adurotoye, H. Adeniran
{"title":"Chemical and Sensory Properties of Probioticated Drinks from Blends of African Yam Bean, Soybean and Coconut Milk Analogues","authors":"A. V. Ikujenlola, Esther Abiodun Adurotoye, H. Adeniran","doi":"10.2478/aucft-2019-0018","DOIUrl":"https://doi.org/10.2478/aucft-2019-0018","url":null,"abstract":"Abstract This study assessed the physicochemical and sensory properties of ‘probiotic’ drink from blends of milk analogues from African yam bean, soybean and coconut. Milk analogues were blended at ratios of 1:1:1, 3:1:1 and 5:1:1 (African yam bean: soybean: coconut) as samples A, B and C respectively. These samples were fermented for 24 h at 43°C using Lactobacillus delbrueckii. The results showed that the fermented milk analogue of ratio 1:1:1 was the most acceptable in terms of sensory parameters. The pH of the milk analogues ranged from 5.07 to 5.85. The sample B1 (fermented (1:1:1) African yam bean: soybean: coconut) had a crude protein of 2.38%, potassium of 80.13 mg/100g, phytate of 2.85 mg/100g and saponin was 0.19 mg/100g. The study concluded that the sample with equal ratio of African yam bean, soybean and coconut adjudged the most acceptable by tasters.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126513448","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: 10
Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage 添加樱桃(cv Montmorency)提取物并冷冻保存的碎猪肉的理化生化特性
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0020
Ewelina Pogorzelska-Nowicka, M. Brodowska, E. Górska-Horczyczak, Jolanta Godziszewska, A. Sakowska, I. Wojtasik‐Kalinowska, A. Wierzbicka
{"title":"Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage","authors":"Ewelina Pogorzelska-Nowicka, M. Brodowska, E. Górska-Horczyczak, Jolanta Godziszewska, A. Sakowska, I. Wojtasik‐Kalinowska, A. Wierzbicka","doi":"10.2478/aucft-2019-0020","DOIUrl":"https://doi.org/10.2478/aucft-2019-0020","url":null,"abstract":"Abstract Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to be those rich in polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. The positive effect of cherry extract was observed for fat oxidation but cooking loss was higher in samples with extract addition. Color, color change, color attractiveness, myoglobin oxidation or fatty acids profile did not differ between groups.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123148538","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
Screening and Identification of Biosurfactant-Producing Lactic Acid Bacteria 产生物表面活性剂乳酸菌的筛选与鉴定
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0011
Yujun Dong, G. Shu, Chunji Dai, Meng Zhang, Hongchang Wan
{"title":"Screening and Identification of Biosurfactant-Producing Lactic Acid Bacteria","authors":"Yujun Dong, G. Shu, Chunji Dai, Meng Zhang, Hongchang Wan","doi":"10.2478/aucft-2019-0011","DOIUrl":"https://doi.org/10.2478/aucft-2019-0011","url":null,"abstract":"Abstract Biosurfactant attracts people’s attention because of its advantages of green and low toxicity. Lactic acid bacteria are beneficial to human and animal health. In order to make the application of surfactants safer, SDS standard curve was established, 65 strains of Lactic acid bacteria were used as screening source, and oil expanding circle was used as index to screen the strain with strong surfactant production capacity. The results showed that the standard curve of SDS was Y=34.82+(-1495.97) X1+33.11X2, and all strains had the ability to produce surfactants. Surface activity varied with bacteria. The concentration of surface activity ranged from 111.15mg/L to 736.23 mg/L. The concentration of BS in supernatant of LB6, 49, F70, 20 and Y1 strains was selected for screening. The concentration of BS in supernatant was 561.01~935.77 mg/L, and the concentration of BS on cell surface was 401.67~1076.94 mg/L. Considering the highest BS-producing strain is F70, the result of 16SrDNA showed that the strain is Pediococcus acidilactici F70. This experiment provides basic data for the production of surfactants by Lactic acid bacteria.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134173979","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: 5
Screening and Identification of New Types of Exopolysaccharides-Producing Lactic Acid in the Inner Mongolia Dairy Products 内蒙古乳制品中新型产外多糖乳酸的筛选与鉴定
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0010
Wenfei Shangguan, He Chen, Yilin Li, Zihua Wang, Hongxing Guo, J. Meng
{"title":"Screening and Identification of New Types of Exopolysaccharides-Producing Lactic Acid in the Inner Mongolia Dairy Products","authors":"Wenfei Shangguan, He Chen, Yilin Li, Zihua Wang, Hongxing Guo, J. Meng","doi":"10.2478/aucft-2019-0010","DOIUrl":"https://doi.org/10.2478/aucft-2019-0010","url":null,"abstract":"Abstract Exopolysaccharides (EPS) is a type of polysaccharide produced by lactic acid bacteria (LAB) that can be directly used in foods to make the products more excellent. Therefore, batch studies were performed to explore the effect of different LAB on the production of EPS and antioxidant activity. Five strains with high EPS yield and antioxidant activity were screened out from 66 strains isolated from Tibetan dairy products. The results show that EPS produntion of the five strains (B55, B62, B30, 7830 and K2) were 110.66, 145.48, 132.78, 122.11 and 111.72 mg·L−1, respectively, and they have a higher DPPH free radical scavenging activity (56.29, 66.43, 62.94, 68.71, 61.87%). Five LAB strains were identified and classified based on screening, purification and 16S rDNA sequences. Molecular characterization based on partial sequence 16S rDNA homology confirmed the initial identification as Lactobacillus fermentum (B55, B62), Lactobacillus plantarum (7830), Pediococcus acidilactici (B30) and Lactobacillus helveticus (K2).","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"200 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123270722","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
Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii 碳源、氮源和益生元对博氏酵母菌生长的影响
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0013
Xin Yang, G. Shu, Zhangteng Lei, Guanli Du, Zemin Liu, Jili Cao
{"title":"Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii","authors":"Xin Yang, G. Shu, Zhangteng Lei, Guanli Du, Zemin Liu, Jili Cao","doi":"10.2478/aucft-2019-0013","DOIUrl":"https://doi.org/10.2478/aucft-2019-0013","url":null,"abstract":"Abstract Saccharomyces boulardii (S. boulardii) has been used as a probiotic for the prevention or treatment of various human gastrointestinal diseases for many years. Thus, S. boulardii has a wide range of application prospects in medicine and food industry. The experiments were investigated with effecting of carbon sources (galactose, sucrose, fructose, maltose, lactose, glucose, and soluble starch), nitrogen sources (tryptone, casein, yeast extract, peptone, soy peptone, beef extract and malted milk; ammonium sulfate, urea, diammonium hydrogen citrate, triammonium citrate, ammonium nitrate, ammonium chloride and potassium nitrate), prebiotics (xylo-oligosaccharide, isomaltooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, stachyose, raffinose and inulin) on the number of viable cells and dry cell weight of S. boulardii. The optimum concentration of 5 % glucose or sucrose, 2 % peptone or yeast extract, 0.4 % urea, 0.2 % fructo-oligosaccharide and 0.6 % galacto-oligosaccharide for S. boulardii grew better in medium.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116723221","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
Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour 发酵、发芽和烤南瓜(Cucurbita maxima)种子粉的营养评价
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0021
Adeyanmola Oluwaseyi Akintade, O. Awolu, B. Ifesan
{"title":"Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour","authors":"Adeyanmola Oluwaseyi Akintade, O. Awolu, B. Ifesan","doi":"10.2478/aucft-2019-0021","DOIUrl":"https://doi.org/10.2478/aucft-2019-0021","url":null,"abstract":"Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134362369","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: 10
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread 含蜂蜜、蜂胶和蜂面包的淀粉基可食性薄膜的制备与表征
Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2019-12-01 DOI: 10.2478/aucft-2019-0023
M. Mironescu, L. Fratila, A. Hupert, I. Mironescu
{"title":"Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread","authors":"M. Mironescu, L. Fratila, A. Hupert, I. Mironescu","doi":"10.2478/aucft-2019-0023","DOIUrl":"https://doi.org/10.2478/aucft-2019-0023","url":null,"abstract":"Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114305994","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: 6
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