Comparison of selected sensory properties of wholemeal breads

The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) and whole breads made from unconventional wheat (Triticum aestivum, L., winter variety Skorpion, grains with blue aleuron). Wholemeal breads (control samples with marks C1, C2 and C3) were prepared of 100, 90 and 80 % amount of conventional wholemeal wheat flour to 0, 10 and 20% amount of smooth white flour made from conventional wheat using baker's experiment. Wholemeal breads (experimental samples with marks S1, S2 and S3) were prepared of unconventional wholemeal wheat flour to smooth white wheat flour in same ratio as control samples of breads. Our results showed, that negative evaluation of some sensory attributes of breads made from unconventional wheat correlated with increasing addition of wholemeal flour of this wheat. It was found that breads made from conventional wheat (100, 90 and 80% amount of conventional wholemeal flour) were more acceptable in surface colour, colour and appearance preferences than these sensory attributes of breads made from unconventional wheat (same amount of wholemeal flour). Appearance and crumb colour of breads made from conventional wheat (100 and 90% amount of wholemeal flour) were evaluated better than these attributes of breads made from blue coloured wheat (same amount of wholemeal flour). Appearance and crumb colour of both groups of whole wheat breads (80:20) was similarly evaluated. Crumb texture of breads made from conventional wheat (90% and 80% amount of wholemeal flour) was worse than crumb texture of breads produced of same ratio of flour, but made from unconventional wheat. Breads with addition of 80% of wholemeal flour milled of blue coloured wheat were most acceptable in all of sensory attributes for evaluators. Significant difference (p <0.05) of crumb fimness of breads were demonstrated between samples of breads (80:20) made from conventional or unconventional wheat. Crumbs of breads (100:0 and 80:20) made from blue coloured wheat had higher firmness than crumbs of breads (100:0 and 80:20) made from conventional wheat. But crumbs of breads (90:10) made from conventional wheat were firmer than crumbs of breads (90:10) made from unconventional wheat. Breads produced of blue coloured wheat were also more friable than breads made from conventional wheat. Although evaluation of wholemeal breads made from unconventional wheat had not better scores than evaluation of wholemeal breads made from conventioval wheat, but evalution of breads produced of unconventional wheat wholemeal flour were not below average and its market position could be very high in the future, due to the content of health benefit substances, which will be the subject of further research

Student Adoption of a Non-Traditional Teaching Method in Accounting: How Previous Experience Impedes Willingness to Change

The research paper is concerned with a new teaching method consisting of real-life case study that is used in accountancy and its introduction at two universities. The research was carried out at universities that specialise in preparing students to become managers. The main focus of the study is to look at the different ways students might accept the new teaching method. We consider the utilisation of an active form of teaching, as opposed to a passive form which is a more prevalent form of the teaching of accountancy in the Czech Republic. Since the use of active forms of teaching brings a range of advantages, case studies are rarely used, we were interested to see the students’ reaction. The research was carried out during two consecutive academic years and main factors that were examined to assess the introduction of real-life case studies were country, gender and previous experience with accountancy education at secondary school. The results clearly pointed out that men accept the new way of teaching better than women. Students with previous experience perceived case studies negatively. The results of the study indicate that when introducing changes to teaching, the need to introduce the changes must be clarified appropriately

Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)

In order to identify PSE pork meat, pH and color testing was performed directly in a cutting plant (72 hours post mortem) in this research. Specifically pork leg muscles musculi adductor (AD) and semimembranosus (SM) from five selected suppliers (A, B, C, D, E) were examined. Twenty samples of meat for each muscle were examined from each supplier. The measured pH values ranged from 5.43 to 5.63, and the L* values from 46.13 to 57.18. No statistically significant differences in pH values and color were detected among the various suppliers with the exception of the a* and b* parameters for two suppliers, namely A and B (p<0.01). On the contrary, a statistically significant difference (p<0.5) was recorded between individual muscles (AD/SM) across all the suppliers (A, B, C, D, E) with the exception of a* parameter from suppliers B, C, D, E, and pH values for the E supplier. Our results revealed that individual muscles differ in values of pH and color. In comparison with literature, pH and lightness L* values in musculus adductor point to PSE (pale, soft and exudative) meat, while the values of musculus semimebranosus to RFN (red, firm and non-exudative). Use of PSE meat in production of meat products can cause several problems. In particular, it causes light color, low water-holding capacity, poor fat emulsifying ability, lower yield, granular or crumbly texture and poor consistency of the finished product. Therefore classification of the meat directly cutting plant may be possible solution for this problem. The finished product pruduces from muscles of musculi semimembranosus can obtain better quality than the finished product from musculi adductor

Fat from Tenebrionidae bugs – Sterols content, fatty acid profiles, and cardiovascular risk indexes

This work focused on analysing the content of selected sterols and profile of fatty acids of edible insect species – mealworm (Tenebrio molitor) and superworm (Zophobas morio), which are expected to increase their usability in human nutrition. Sterols content was determined using capillary gas chromatography method. Cholesterol content was determined at 1335 mg/kg in dry matter (DM) for the mealworm, which was less than for superworm (3224 mg/kg DM). Other sterols analysed were stigmasterol and β-sitosterol, which were once again higher in superworm (stigmasterol – 44 mg/kg DM and β-sitosterol – 414 mg/kg DM) than in mealworm (stigmasterol – 18 mg/kg DM and β-sitosterol – 171 mg/kg DM). From the nutritional point of view, the amount of cholecalciferol is also not negligible, which was 190 μg/kg DM in mealworm and 199 μg/kg DM in superworm. Atherogenic index (AI), thrombogenic index (TI), and cholesterol index (CSI) were calculated for both species and compared with the results of other authors. These indexes are often considered predictors of cardiovascular diseases. A potential benefit of both species could be the balanced proportion of sterols of animal and plant origin that could be nutritionally well-accessible and lower weight of dry matter necessary to consume to cover the daily dose of linoleic acid compared to dried beef. © Copyright by Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences.TBU in Zlin [IGA/FT/2019/004]; project BUT in Brno; FEKT [S-17-3934

Detection of selected heavy metals and micronutrients in edible insect and their dependency on the feed using XRF spectrometry

Edible insect can be a valuable source of nutrients, but also a potential source of heavy metals. Quick detection of over-limit heavy metals concentration could be a key to processing and quick distribution of edible insect products. The aim of this work was to evaluate the feed-dependent content of heavy metals in the mealworm and superworm using the X-ray fluorescence spectrometry as an easy, cheap and a timeless screening method for evaluating the content of heavy metals and microelements. Using a handheld analyser the content of Cd, Pb, Cu and Zn were detected. Both analysed species proved dependency of metal content on a feed. Detected level of Cu in mealworm was between 571 mg.kg-1 and 1768 mg.kg-1 and in superworm from 571 mg.kg-1 to 1768 mg.kg-1 based on the feed. The content of Zn was similar, between 725 mg.kg-1 and 1437 mg.kg-1 in mealworm and 555-1482 mg.kg-1 in superworm. The level of Pb was below the detection limit in all samples, thus from this point of view this food seems to be safe. On the contrary, the content of Cd in the dry matter samples was above the food limit - 147 mg.kg-1 to 230 mg.kg-1. From this point of view, the samples were evaluated as unsuitable for consuming. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License

A comprehensive look at the possibilities of edible insects as food in Europe - A Review

Possibilities of edible insects use in European countries, are now an increasingly debated issue. Insects in Asian, African, Central American and South Central American cultures are mainly nutritional components. This review mainly describes the species of insects that are suitable as food in Europe and other developed countries. This comprehensive work addresses the issue of eating insects, especially considering the nutritionally important factors. Risks are also mentioned, as well as allergies, toxicity, and other aspects of the breeding and use of edible insects. Insects play and will play important roles in the future in various fields of research, exploitation, breeding, etc. This review provides a comprehensive current and future view of insects as a valuable foodstuff

Nutritional potential of selected insect species reared on the island of Sumatra

Inhabitants of the Indonesian island of Sumatra are faced with the problem of insufficient food supplies and the consequent risk of undernourishment and health issues. Edible insects as a traditional and readily available food source could be part of the solution. The nutritional value of insects depends on many factors, e.g., species, developmental stage, sex, diet, and climatic conditions. However, edible insects bred in Sumatra for human consumption have never before been assessed with regard to their nutritional value. Our study involved analyses of crude protein, chitin, fat and selected fatty acid contents of giant mealworm larvae (Zophobas morio), larvae of the common mealworm (Tenebrio molitor) and nymphs of the field cricket (Gryllus assimilis). Crude protein content in the samples ranged from 46% to 56%. Highest (35%) and lowest (31%) amounts of fat were recorded in giant mealworm larvae and larvae of the common mealworm, respectively. Chitin amounts ranged from 6% to 13%. Based on these values, which are comparable to those known from other food insects reared in different regions of the world, the edible species bred in Sumatra could become food sources with a potential to help stave off hunger and undernourishment. © 2017 by the authors. Licensee MDPI, Basel, Switzerland

Is edible insect as a novel food digestible?

This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homogenized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in-vitro, ranged from 81% for roasted specimens to 91.5% for culinary unprocessed insect. Similarly, the digestibility of nitrogenous substances of homogenized insect samples using this combination of enzymes ranged from 24.2% for roasted specimens to 80.2% for culinary unprocessed samples. The work showed the dependence of the digestibility of the mealworm larvae on the culinary treatment - the increasing heat load of the sample reduced the digestibility. Furthermore, it proved the effect of the digestive enzyme on the digestibility of the insect sample. © 2019 Potravinarstvo Slovak Journal of Food Sciences

Electronic nose in edible insects area

Edible insect is appraised by many cultures as delicious and nutritionally beneficial food. In western countries this commodity is not fully appreciated, and the worries about edible insect food safety prevail. Electronic noses can become a simple and cheap way of securing the health safety of food, and they can also become a tool for evaluating the quality of certain commodities. This research is a pilot project of using an electronic nose in edible insect culinary treatment, and this manuscript describes the phases of edible insect culinary treatment and methods of distinguishing mealworm (Tenebrio molitor) and giant mealworm (Zophobas morio) using simple electronic nose. These species were measured in the live stage, after killing with boiling water, after drying and after inserting into the chocolate.The sensing device was based on the Arduino Mega platform with the ability to store the recorded data on the SD memory card, and with the possibility to communicate via internet. Data analysis shows that even a simple, cheap and portable electronic nose can distinguish between the different steps of culinary treatment (native samples, dried samples, samples enriched with chocolate for cooking) and selected species. Another benefit of the electronic nose could be its future introduction into the control mechanisms of food security systems (e.g. HACCP). © 2017 Potravinarstvo Slovak Journal of Food Sciences

Welfare of the mealworm (Tenebrio molitor) breeding with regard to nutrition value and food safety

Livestock welfare is an important condition for obtaining high-quality and safe food. According to the legislation edible insects are classified as livestock; and for this reason it is necessary to comply with the edible insect welfare conditions. This article focuses on selected welfare conditions for mealworm (Tenebrio molitor) breeding, with special focus on the fat content influenced by different breeding temperature (17 °C, 23 °C and 28 °C). Maximum fat content 24.56% was observed at 23 °C. To obtain maximum fat content this appears to be the optimal breeding temperature. Another evaluated aspect was the nutritional stress and a way of killing, and their impact on fat content, which showed to decrease with the nutrient stress. The most decline was detected towards the end of the observation period. The analysis showed that in terms of preservation of the fat content, the best way is killing by freezing, due to the metabolism slowdown. We also analysed the content of heavy metals in a mealworm larvae using cyclic voltammetry with subsequent evaluation. In the measured sample concentrations of heavy metals did not exceed the maximum allowable concentration of heavy metals in this commodity. From this point of view mealworm appears to be a safe food. © 2017 Potravinarstvo Slovak Journal of Food Sciences