The effect of different methods for production of crackers on their physical and sensory characteristics

The aim of this study was to compare the physical and sensory characteristics of crackers obtained by three different methods. To obtain the crackers by the first method, the dough was allowed to ferment for 16 h at 26 0C. In this method, fat (shortening) was added in the form of an oil-based semi-finished product. The second formulation differs from the first formulation by the time of fermentation (2 h) and the way in which the oil was added. Using this method of cracker production, fat was added in the form of lumps in the dough itself. The difference between the third and the first two methods was the raising agents used (the third method uses NaHCO3 and the first two pressed yeast) and the lack of fermentation. The following were examined: temperature and pH before and after fermentation, fermentation loss, thickness, diameter, volume, color and sensory characteristics of the crackers obtained. The results showed that the temperature during fermentation increases and the pH decreases. The crackers obtained from the dough, which fermented for 2 hours, had the greatest thickness, diameter and volume. From the sensory analysis, it became clear that the crackers obtained by first method was the most appreciated

The effect of different methods for production of crackers on their physical and sensory characteristics

The aim of this study was to compare the physical and sensory characteristics of crackers obtained by three dif-ferent methods. To obtain the crackers by the first method, the dough was allowed to ferment for 16 h at 26 0C. In this method, fat (shortening) was added in the form of an oil-based semi-finished product. The second formulation differs from the first formulation by the time of fermentation (2 h) and the way in which the oil was added. Using this method of cracker production, fat was added in the form of lumps in the dough itself. The difference between the third and the first two methods was the raising agents used (the third method uses NaHCO3 and the first two pressed yeast) and the lack of fermentation. The following were examined: temperature and pH before and after fermentation, fermentation loss, thickness, diameter, volume, color and sensory characteristics of the crackers obtained. The results showed that the temperature during fermentation increases and the pH decreases. The crackers obtained from the dough, which fermented for 2 hours, had the greatest thickness, diameter and volume. From the sensory analysis, it became clear that the crackers obtained by first method was the most appreciated

Влияние на процеса флейковане на еднозърнест лимец (Triticum monococcum L.) върху някои основни химични показатели и биологично активни вещества във флейкования продукт

Nowadays, flaked product became quite popular. The aim of the present paper is to study the effect of the process of flaking of einkorn (Triticum monococcum L.) on some basic chemical properties, the biologically active substances and the antioxidant activity of the flaked product. The chemical parameters (contents of moisture, ash and fats) were determined according to ISO standard methods. Protein content was determined by the method of Lowry. The following biologically active compounds were also determined: total polyphenols, antioxidant activity (% DPPH) and total carotenoids. The analyses carried out showed that the flaking has certain effect, although to small extent, on the values of the properties of the flaked einkorn studied. The moisture content and the total amount of carotenoids were found to decrease while the amounts of fats, proteins and total polyphenols increased. The results obtained from the analyses of the flaked product were compared to these of wholegrain einkorn flour and it was found that the differences were considered to be immaterial although some of them were statistically significant. It was found also that the process of flaking does not affect the amount of mineral substances and the antioxidant activity of the flaked einkorn compared to einkorn flour.Днес, флейкованите продукти стават все по-популярни. Целта на тази статия е изследване влиянието на процеса „флейковане” на еднозърнест лимец (Triticum monococcum L.) върху някои основни химични показатели, биологичноактивни вещества и антиоксидантната активност на флейкования продукт. Химичните характеристики (влагосъдържание, пепелно съдържание и мазнини) в изследваните проби е определено според стандартни ISO методи. Протеините са определени по метода на Лоури. От биологичноактивните вещества определени бяха: общите полифеноли, антиоксидантната активност (%DPPH) и общите каротеноиди. От направените анализи се установи, че флейковането, макар и в незначителна степен, оказва влияние върху стойностите на изследваните показатели на флейкования еднозърнест лимец. Констатира се намаляване на влагосъдържанието и общите каротеноиди, а количеството на мазнините, протеините и общите полифеноли се Original увеличава. Резултатите от анализите на флейкования продукт са сравнени с тези на пълнозърнесто лимецово брашно, като съществуващите разлики между тях са видимо незначителни, но някои от тях са статистически значими. Установява се, че процесът „флейковане” не оказва влияние върху количеството минерални вещества и антиоксидантната активност на флейкования лимец, спрямо брашното от лимец

The changes in colour of biscuits during baking depending on time and different proportion of barley flour

Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Color is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in color of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and change of their color was determined after 6 and 12 months

Kvaliteta probiotičkog jogurta obogaćenog medom i nusproizvodima prešanja sjemenki industrijske konoplje (Cannabis sativa L.)

The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF.Cilj ovog rada bio je istražiti mogućnost proizvodnje probiotičkog jogurta obogaćenog brašnom pogače industrijske konoplje u različitim udjelima (2 %, 4 %, 6 %, 8 % i 10 %). Jedan od nusproizvoda koji nastaje pri proizvodnji hladno prešanog ulja industrijske konoplje (Cannabis sativa L.) iz njezinih sjemenki je pogača industrijske konoplje. Provedena analiza glavnih komponenti pokazala je da dodatak brašna pogače industrijske konoplje u udjelu od 4 do 10 % ima značajan učinak na fizikalno-kemijska svojstva probiotičkog jogurta, dok dodatak u manjim udjelima (2 %) nema utjecaja. Dobivenim regresijskim modelom i algoritmom linearnog programiranja utvrđeno je da je dodatak brašna pogače industrijske konoplje u udjelu od 4,04 % optimalan za proizvodnju ove vrste probiotičkog jogurta, što je u skladu sa senzorskom analizom. Količine ukupnih polifenola i antioksidacijska aktivnost u uzorcima probiotičkih jogurta značajno su se povećale proporcionalno s povećanjem dodatka brašna pogače industrijske konoplje s 41,46 mg GAE/mL i 32,2 % inhibicije DPPH na 111,16 mg GAE/mL do 55,6 % inhibicije DPPH (u jogurtu s 10 % brašna pogače industrijske konoplje)

EVALUATION OF FUNGICIDE RESIDUES IN APPLES AND THEIR IMPACT ON FOOD SAFETY

The apple is a fruit that has beneficial health effects due to the presence of biologically active components and is considered as a functional food. But today\u27s production of apples cannot be imagined without chemical treatment. In addition to its favorable health effects, it may also have adverse effects on human health due to the presence of pesticides that are considered as contaminants. The purpose of this research is to evaluate the fungicide residues in fruit/apples. The fungicide residues were extracted from apple cultivar Idared with QuEChERS method and analyzed by ultra-performance liquid chromatography with a triple quadrupole mass spectrometer (UPLC-TQ/MS). The analyses have shown that the apples contain pesticides penconazole (10 μg/kg), boscalide (60 μg/kg), tebuconazole (11-40 μg/kg), myclobutanil (20-70 μg/kg), fenbuconazole (70 μg/kg), pyrimethanil (12-60 μg/kg) and carbendazime (azole) with range of 100-200 μg/kg. After comparing the concentration of detected pesticides with MRLs, it can be concluded that apples are safe for consumption

Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars

Sensory assessment has an irreplaceable role in developing a new product. Sensory senses can help to determine whether the product is acceptable for consumption or not. Biscuits are products which are consumed by groups of people from different ages. When producing biscuits, wheat flour is usually used as one of the main raw materials for their production and sucrose is used as sweetener. The aim of this study is to determine the sensory characteristics of new kinds of biscuits produced by using different types of flour (barley flour, einkorn flour and einkorn flakes) and different sweeteners (sucrose and glucose solution). The sensory assessment was made by implementing the method of scoring. With the help of weighted scores, biscuits are categorized in the certain category of quality. 48 different types of wheat flour biscuits, barley flour, einkorn flour and einkorn flakes in different proportions (30:70, 50:50, 70:30 and 100) were analyzed. Sucrose and glucose solution were used as sweeteners. The sensory analysis was made by 15 people at the University of Ruse Angel Kanchev branch Razgrad, Bulgaria. The achieved results were statistically elaborated. The completed sensory analysis showed that majority of produced biscuits belong to the category of very good quality (3.5 – 4.5). The statistic elaboration of data showed that different types of flour and different types of sugar had influence on the sensory characteristics of produced biscuits (p<0.05). Considering the achieved results it can be concluded that using other types of flour (barley flour, einkorn flour and einkorn flakes) and other sweeteners (sucrose and glucose solution) can produce new types of biscuits, which will have good sensory characteristics and satisfying sensory quality

STORAGE IMPACT ON THE QUALITY OF RASPBERRY AND PEACH JAMS

Abstract The aim of this study is to evaluate the quality properties of raspberry and peach jams during storage. Jams were prepared with a reduced amount of sucrose, citric acid and low-estrified pectin with the addition of calcium ions in the form of calcium citrate. Physico-chemical parameters, such as total dry matter, soluble solids, sugars, total acids, pH, vitamin C, fats, proteins and ash after storage of 15 and 90 days were tested. The jams were exposed to microbiological analysis also. Results showed that the values of ash, fats and vitamin C were not changed regardless the storage period of the analysed raspberry and peach jams. The period of storage increased the values of total dry matter from 44.97% to 45.86%, soluble solids from 40.17 °Brix to 41.5 °Brix and total acids from 1.47% to 1.49% in raspberry jam. In peach jam these results changed from 42% to 44.1%, from 41.92 °Brix to 42.9 °Brix, and from 0.92% to 0.97% respectively. Microbiological examinations indicate that jams are microbiologically proper according to standards. From the overall results it can be concluded that the storage period has effect on the prepared raspberry and peach jams, but their quality remains good and has maximum consumer acceptance

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management