Az uborka (Cucumis sativus) érése során bekövetkező beltartalmi értékváltozások = Changes in nutritional values during the ripening of cucumber (Cucumis sativus)

Az uborka (Cucumis sativus) a magyar lakosság által egyik legnagyobb mennyiségben fogyasztott zöldségféle. A nemzetközi irodalomban számtalan olyan cikk lelhető fel, amelyek más élelmiszerekkel összehasonlítva vizsgálják a vitaminokat, az öszszes polifenoltartalom, valamint az antioxidáns-aktivitás értékeit, ugyanakkor a termés érettségének függvényében nem történtek vizsgálatok. Célunk volt, hogy az érés egyes stádiumban meghatározzuk a peroxidáz (POX)-, glutathion-S-transzferáz enzim (GST) aktivitásának változásait, valamint az összes klorofilltartalom és antioxidáns-aktivitás alakulását. Eredményeink alapján az érés előrehaladtával a peroxidáz-aktivitás csökken, míg a GST-aktivitás nő. A klorofilltartalom folyamatosan csökken, míg az antioxidáns-kapacitás lényegében nem változik. Mindezek alapján elmondható, hogy bár az uborkában igen jelentős növényélettani változások zajlanak, a táplálkozástudományi paraméterek változásai nem követik egyöntetűen az enzimek aktivitásváltozásait. Cucumber (Cucumis sativus) is one of the most preferred vegetable among the Hungarian population. Altought many article can be found about the vitamin, polyphenol content and antioxidant-activity comparison of cucumber with other vegetables, there are only limited available information about the physiological and nutritional changes of cucumber during the ripening processes of the fruit. One of our aim was to study the peroxidase (POX)-, glutathione-S-transferase - enzyme (GST) activity changes, which indicate the physiological status of the plant tissues. Chlorophyll content and antioxidant-activity alteration via the ripening processes were also assessed. Our results indicate that POX-activity decreases dramatically, while the GST-activity continously increases as the fruit growing. Chlorophyll content decrease, while the antioxidant-activity doesn’t change significantly. From our result we can make the conclusion that although the physiological status of the cucumber fruit change by the ongoing ripening processes; it doesn’t come along with the change of the nutritional value alteration

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a reference. Raw materials (lentil flours) and cookies were characterised in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant properties, colour, pH); additionally, geometry, baking loss and texture profile were determined for the cookies. A sensory acceptance test was also conducted to find out consumer preferences regarding rice versus different lentil cookies. Results showed that lentil cookies were superior to rice control in terms of higher crude protein (12.1–14.8 vs. 3.8 g/100 g), phenolic (136.5–342.3 vs. 61.5 mg gallic acid equivalents/100 g) and flavonoid (23.8–75.9 vs. 13.1 mg catechin equivalents/100 g) content and antioxidant capacity (0.60–1.81 vs. 0.35 mmol trolox equivalents/100 g), as well as lower hydroxymethyl-furfural content (<1 vs. 26.2 mg/kg). Consumers preferred lentil cookies to rice ones (overall liking: 6.1–7.0 vs. 5.6, significant differences for red and brown lentils), liking especially their taste (6.3–7.0 vs. 5.5). Depending on the target parameter, whether physicochemical or sensory, these lentil flours can be promising raw materials for GF bakery products

A dietetikus és az élelmezésvezető szerepe a közétkeztetésben és képzésük lehetőségei hazánkban = The Role of Dietitians and Food Service Managers in Public Catering and Their Training Opportunities in Hungary

In our country, public catering is a task prescribed and supported by the state for fulfilling the common needs of society. Its goal is to satisfy the nutritional needs of consumers in quantity and quality. It is a regulated matter, which is also important from the perspective of health policy. Family nutrition, the smallest unit of a communal meal, differs from public catering in many ways. One of the fundamental differences is that public catering is based on scientific foundations, designed, organized, and coordinated by professional managers. The manager could be a dietitian or a food service manager with OKJ qualification. The history of their training isintertwined and goes back more than 100 years

Development of Protein- and Fiber-Enriched, Sugar-Free Lentil Cookies: Impact of Whey Protein, Inulin, and Xylitol on Physical, Textural, and Sensory Characteristics

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a key challenge. This study investigates the impact of different combinations of whey protein (11.9%), inulin (6.0%) as dietary fiber, and xylitol (27.9%) as a sweetener used in the enrichment of green- and red-lentil-based gluten-free cookies. The cookies were characterized in terms of baking loss, geometric parameters, color, texture, and sensory profile. The results showed that these functional ingredients had different impacts on the lentil cookies made of different (green/red) lentils, especially regarding the effect of fiber and xylitol on the volume (green lentil cookies enriched with fiber: 16.5 cm3, sweetened with xylitol: 10.9 cm3 vs. 21.2 cm3 for control; red lentil cookies enriched with fiber: 21.9 cm3, sweetened with xylitol: 21.1 cm3 vs. 21.8 cm3 for control) and color (e.g., b* for green lentil cookies enriched with fiber: 13.13, sweetened with xylitol: 8.15 vs. 16.24 for control; b* for red lentil cookies enriched with fiber: 26.09, sweetened with xylitol: 32.29 vs. 28.17 for control). Regarding the textural attributes, the same tendencies were observed for both lentil products, i.e., softer cookies were obtained upon xylitol and whey protein addition, while hardness increased upon inulin enrichment. Stickiness was differently influenced by the functional ingredients in the case of green and red lentil cookies, but all the xylitol-containing cookies were less crumbly than the controls. The interactions of the functional ingredients were revealed in terms of all the properties investigated. Sensory analysis showed that the addition of whey protein resulted in less intensive “lentil” and “baked” aromas (mostly for red lentil cookies), and replacement of sugar by xylitol resulted in crumblier and less hard and crunchier products. The application of different functional ingredients in the enrichment of lentil-based gluten-free cookies revealed several interactions. These findings could serve as a starting point for future research and development of functional GF products

Ancient Wheats—A Nutritional and Sensory Analysis Review

The purpose of this review is to provide a critical evaluation of the nutritional and sensory properties of ancient wheats (spelt, emmer, einkorn, and kamut) and the methods used to analyze them. This paper provides a comprehensive overview of the main analytical methods applied to study the nutritional properties of ancient wheats. According to our findings, protein content was the most commonly studied macronutrient across all types of ancient wheat species. The article notes that einkorn bran showed the highest protein and ash content, which reveals the potential of ancient wheats to be more widely used in food products. Regarding the majority of amino acids in spelt wheat cultivars, the general trend in the data was rather consistent. This review also compares sensory evaluation methods for different wheat products made from ancient wheats, such as bread, pasta, cooked grains, porridge, snacks, and muffins. The various reported methods and panel sizes used prove that ancient wheat products have many potential sensory advantages. Overall, using ancient wheats in wheat products can enhance the nutritional benefits, increase diversity in the food systems, and may be more appealing to consumers looking for something different, thereby contributing to the development of more sustainable and locally based food systems