Sweet bakery products for diabetic’s diet and analysis of risk associated with selected ingredients

Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may present the problem for diabetics in meal planning. The aim of this research is to provide an overview of some opportunities for new food product development for persons with diabetes and to analyze the risks associated with selected food ingredients, which can be used. It includes identification of special requirements for controlled nutrition. Quality parameters and food product composition are determined on a formulation for muffins modified to contain ingredients recommended and safe for diabetics’ diet with lower energy value, but keeping prescribed and acceptable product quality. The research focuses on assessment of the risks analysis associated with selected ingredients on an example of muffin-like cake formulation modelling and use of wheat flour, sugars, fats, salt and some additional ingredients, milk, eggs and cocoa powder, based on experience, insight into recommendations for diabetics’ nutrition and scientifically identified indicators aimed at health protection. Methodology for the selection of the ingredients for energy-reduced muffin-like cakes with whole-grain wheat flour and cocoa, suitable for diabetics’ diet presented in the paper, can be used as a model for developing other products aimed to improve nutrition of persons with healthy food preferences or diseases. In addition, it presents an opportunity for the food industry contribution to healthy lifestyle by developing products adapted to modern dietary recommendations and target consumers group

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content

The aim of this study was to evaluate the quality of dry-fermented pork sausages – “čajna” type from the market, with similar composition and different salt content. Physicochemical parameters of selected samples were determined and sensory quality parameters were evaluated. In samples M and D, with significantly higher (P ≤ 0.05) sodium chloride content, higher values of color parameter a* and breaking force and lower values of pH and water activity were found compared to samples T and L. Sample D had the highest protein (25.51%) and sodium chloride content (5.04%), and the lowest fat content (30.04%). Samples M and D had significantly higher sensory quality, especially odor, aroma, taste, consistency and cross-section, compared to other samples. These samples were evaluated as sausages with a pronounced pleasant aroma, taste and odor characteristic for dry-fermented products, with pleasant salinity, appropriate for the product. Although the dry-fermented sausage samples with a lower salt content had more acceptable nutritive values, their sensory quality was lower than expected

Influence of coffee blends and roasting process on the antioxidant activity of coffee

The aim of this paper is to develop specification for the production of roasted coffee with improved nutritional quality. In this sense, the influence of different coffee blends and temperatures of roasting on the antioxidant activity of coffee was examined. Also, the composition of some bioactive components in the analyzed samples was determined. Two Arabica coffees of different quality and Robusta coffee were used for preparation of coffee blends. Experimentally determined green coffee blends B1, B2 and B3 were roasted at 167°C, 171°C and 175°C for 25 minutes in order to establish the effect of temperature roasting on the antioxidant activity and the content of bioactive components in blends. Based on results of DPPH and ABTS test, coffee blends B3 and B2, roasted at 171°C, had the highest (P<0.05) antioxidant activity. Those coffee blends had higher content of Robusta coffee than coffee blend B1. Results of this research can provide opportunities for development roasted ground coffee with improved nutritive quality, which could ensure competitiveness of producers in the target market. Keywords: coffee blends, antioxidant activity, nutritive qualit

EFFECT OF FORMULATION VARIABLES ON SENSORY QUALITY OF THERMO-REVERSIBLE FRUIT FILLING FOR FROZEN SEMI-FINISHED BAKERY PRODUCTS: MODELLING AND OPTIMIZATION

Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modelling and optimization of the variables for achieving the quality suitable for filling frozen semi-finished bakery products in industrial conditions. Each formulation for 15 model-samples was successively corrected, to achieve the appropriate sensory quality of the filling in finished products after baking. Their quality was evaluated by descriptive sensory and physico-chemical methods of analysis and compared. The basic formulation for the filling was defined after the successive production of 7 model-samples in laboratory conditions, their use in industrial conditions (puff pastry filling, shaping, quick freezing, storage for at least 24 hours at -18°C, baking and cooling to room temperature) and analysing their quality. Further formulation optimization included selecting: the type and amount of fruits (sour cherry, apple), food additives and cherry flavour for 8 new model-samples. The formulation and ingredients for the fruit filling production (30% sour cherry fruit, 30% apple puree, 58% sugar, 2% starch, 1% pectin, 0.03% firming agent E509, 0.03% acidity regulator E331, 0.025% cherry flavour) and quality parameters (dry matter 65%, acidity 0.85%, pH = 3.2-3.4) were defined. The fruit filling had appropriate sensory quality before and after baking of filled puff pastry: clear cherry-red colour, moderately firm consistency and stable volume, rich fruity aroma, and refreshing sweet-sour taste. The results also confirmed that the product was suitable for manual or machine filling of raw dough

Radical scavenging and antimicrobial activity of essential oil and extracts of Echinophora sibthorpiana Guss. from Macedonia

This study was undertaken to determine the antioxidant and antimicrobial effect of essential oil and extracts of Echinophora sibthorpiana Guss. (fam. Apiaceae) collected in Macedonia. The chemical composition of E. sibthorpiana essential oil was characterized by the presence of methyl eugenol (60.40%), p-cymene (11.18%) and α-phellandrene (10.23%). The free radical scavenging activity of extracts and essential oil was evaluated by DPPH and ABTS assays. The aqueous extract of aerial parts exhibited the strongest scavenging activity (IC50=1.67 mg/ml); results of the ABTS test showed that the most effective was the ethanol extract of aerial parts (1.11 mg vit. C/g). The essential oil showed stronger antioxidant activity compared to hydroxyanisole, ascorbic acid and quercetin that were used in the DPPH and ABTS tests, respectively. The total phenolic and flavonoid concentrations in the extracts ranged between 38.65-60.72 mg GA/g, and 3.15-19.00 mg Qu/g, respectively. The antimicrobial properties of the extracts and essential oil were investigated using a micro-well dilution technique against human pathogenic strains. The results were comparable with the effects of the positive controls, streptomycin and fluconazole. These findings indicate that E. sibthorpiana extracts and oil can be used in preventive treatments and as an alternative for synthetic preservatives. [Projekat Ministarstva nauke Republike Srbije, br. 173029 i br. 173021

Prunus spinosa L. leaf extracts: polyphenol profile and bioactivities

Prunus spinosa leaf extracts in solvents of different polarity (water, ethanol and acetone), their phenol, flavonoid and anthocyanin contents and biological properties were the object of this study. The richest in phenols as well as in flavonoids was acetone extract with 181.19 mg GAE and 80.10 mg QE per gram of dry extract, respectively. Moreover, the quantity of anthocyanins obtained by HPLC analysis was also the highest in acetone sample. Examined samples possessed antioxidant properties evaluated through four in vitro assays (DPPH, ABTS, FRAP and TRC). The acetone extract was proved to be the best antioxidant among tested samples, which could be ascribed to polyphenols, especially anthocyanins. The aqueous and the ethanol extract exhibited antibacterial effects, being particularly active against B. cereus and E. cloacae. T. viride, P. funiculosum, P. ochrochloron, P. verrucosum var. cyclopium were the most susceptible among fungal microorganisms examined. Both, the aqueous and the ethanol extract expressed inhibitory activity towards enzymes linked to diabetes mellitus type II. Additionally, the ethanol extract showed significantly higher potential in inhibiting α-glucosidase than the drug used as the positive control. Furthermore, the aqueous sample revealed antitumor effects on following malignant cell lines: HeLa, K562 and MDA-MB-453. The results presented herein suggest that P. spinosa leaves should be considered as a natural source of bioactive compounds with potential application in phytopharmacy and food industry

Examination of the polyphenol content and bioactivities of Prunus spinosa L. fruit extracts

We investigated the total phenolic and flavonoid contents and the anthocyanin profiles in aqueous, ethanol and acetone extracts of Prunus spinosa (Rosaceae) fruit, and their antioxidant, antibacterial, antifungal, antidiabetic and antitumor properties. The contribution of polyphenol contents to the bioactivity of the extracts was calculated and observed through Pearson’s coefficient of correlation. The acetone extract was the richest in phenols and anthocyanins and the ethanol extract in flavonoids. Cyanidin was the most abundant anthocyanin compound in all examined extracts. The ethanol extract showed the most promising antioxidant activity in DPPH, ABTS and FRAP assays. Tested bacteria were more affected by the ethanol than by the aqueous extract. Both the ethanol and aqueous extracts exhibited potential antidiabetic effects, observed as inhibition of α-amylase and α-glucosidase, enzymes linked with diabetes mellitus type II. The ethanol extract was a potent α-glucosidase-inhibitor with a significantly lower IC50 value than the positive control, glucobay, used to treat diabetes mellitus type II. Neither the ethanol nor the aqueous extracts had any effects on tested human malignant cell lines. Our results indicate that the ethanol extract showed the most pronounced in vitro antioxidant and antimicrobial effects, and a potential antidiabetic activity, which can be ascribed to its high flavonoid content. Our results indicate that research of compounds, particularly of flavonoids present in the ethanol extract and their anti-diabetic properties should be examined further

Chemical composition and antifungal activity of Salvia sclarea (Lamiaceae) essential oil

Clary sage (Salvia sclarea L.) is native to Southern Europe and is cultivated worldwide. The essential oil of clary sage was analyzed as a potential antifungal agent. The main compounds in the oil were linalyl acetate (52.83%) and linalool (18.18%). Food poisoning agents, spoilage fungi, and plant and animal pathogens were among the tested fungal species. The microdilution method was used to establish minimal inhibitory concentrations (MIC) and minimal fungicidal concentrations (MFC). The commercial antimycotic bifonazole was used as a control. A concentration of 25 μl/ml showed fungicidal activity against Aspergillus, Penicillium, and Fusarium species and Trichoderma viride. For the species Mucor mucedo and Aspergillus viride, the MFC was 15μl/ml; for Candida albicans, it was 10 μl/ml, as in the case of bifonazole. Fungistatic and fungicidal activities of the oil against Cladosporium cladosporioides and Trichophyton menthagrophytes were recorded at concentrations of 2.5 μl/ml and 5 μl/ml. The most sensitive micromycetes were Cladosporium fulvum, Alternaria alternata, Phomopsis helianthi, and Phoma macdonaldii, where a concentration of 2.5 μl/ml was lethal.Šarlahna žalfija (Salvia sclarea L.) je kao samonikla vrsta rasprostranjena u Južnoj Evropi, a kultivisana širom sveta. U radu je analizirano etarsko ulje ove vrste i utvrđivana njegova antifungalna aktivnost. Glavne komponente etarskog ulja su linalil acetat (52.83%) i linalol (18.18%). Kao test organizmi korišćene su gljivice koje izazivaju kvarenje hrane, kao i patogeni biljaka i životinja. Korišćenjem mikrodilucione metode određivane su minimalne inhibitorne (MIC) i minimalne fungicidne koncentracije (MFC). Komercijalni antimikotik bifonazol je korišćen kao kontrola. U koncentraciji od 25 µl/ml ulje je delovalo fungicidno na vrste rodova Aspergillus, Penicillium i Fusarium i vrstu Trichoderma viride. Za vrste Mucor mucedo i Aspergillus viride MFC je bila 15 µl/ml, i 10 µl/ml za C. albicans, slično kao za bifonazol. Potpuno zaustavljanje rasta micelija Cladosporium cladosporioides i Trichophyton menthagrophytes je postignuto pri koncentracijama 2.5 µl/ml i 5 µl/ml. Najosetljivije mikromicete bile su Cladosporium fulvum, Alternaria alternata, Phomopsis helianthi i Phoma macdonaldii, za koje je letalna koncentracija bila 2.5 µl/ml.Projekat ministarstva br. 143041 i 14304