Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition

As obesity is a growing problem in the world the target of food industries is to produce low calorie products safe for the human health. According to the non-caloric value of stevia and its beneficial influence on human health, there is a great possibility of its use in the food industry. Plain yoghurts were produced by fermentation with ABT-5 cultures (Lactobacillus acidophilus, Streptococcus thermophilus and Bifi dobacterium spp.) and flavored by addition of 0.2 mL/100 g strawberry aroma. Yoghurts were sweetened by the addition of 1) sucrose 2) stevia and 3) equal portion of sucrose and stevia in three different concentrations. Sensory properties of yoghurt where evaluated by panel using two methods; ranking test and 20 – point scaling system of weighted factors. Viscosity was measured by viscosimeter. According to sensory panel it was determined that 6 g of stevia was equal to 1000 g of sucrose. The best sensory evaluation had the yoghurts sweetened with addition of 4.5 g/100 g equal portions of sucrose and stevia. Addition of sweeteners weren’t influenced the apparent viscosity

Influence of sweetener stevia on the quality of strawberry flavoured fresh yoghurt

Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in the dairy industry. This study examined the differences in the sweetness of the strawberry flavoured yoghurt with the addition of sucrose, stevia and equal portions of sucrose and stevia; each combination was used at three different concentrations (3, 4.5 and 6 % / 100 g yoghurt). Stevia was diluted in a concentration which, according to the literature, matches the sweetness profile of sucrose. Viscosity of the yoghurts was determined by the rheometer, and sensory profiling of the products was evaluated by a panel using the ranking test and weighted factors methods. The level of sweetness of all yoghurt samples (using sucrose, stevia and mixture of sucrose and stevia) was judged by a test panel, and products were rated in the terms of degree of sweetness as sucrose > sucrose + stevia > stevia. The recommended level by panelists of any type or combination of sweeteners for strawberry yoghurt was 4.5 g sweetner/100 g. The apparent viscosity was lower in sucrose yoghurts compared to products made with stevia or stevia + sucrose which was also reflected in the sensory scores

Utjecaj sladila stevie na kvalitetu aromatiziranog jogurta od jagode

Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its use in the dairy industry. This study examined the differences in the sweetness of the strawberry flavoured yoghurt with the addition of sucrose, stevia and equal portions of sucrose and stevia; each combination was used at three different concentrations (3, 4.5 and 6 % / 100 g yoghurt). Stevia was diluted in a concentration which, according to the literature, matches the sweetness profile of sucrose. Viscosity of the yoghurts was determined by the rheometer, and sensory profiling of the products was evaluated by a panel using the ranking test and weighted factors methods. The level of sweetness of all yoghurt samples (using sucrose, stevia and mixture of sucrose and stevia) was judged by a test panel, and products were rated in the terms of degree of sweetness as sucrose > sucrose + stevia > stevia. The recommended level by panelists of any type or combination of sweeteners for strawberry yoghurt was 4.5 g sweetner/100 g. The apparent viscosity was lower in sucrose yoghurts compared to products made with stevia or stevia + sucrose which was also reflected in the sensory scores.Stevia je prirodno sladilo, bez kalorijske vrijednosti, 200-300 puta slađa od saharoze, a dobiva se ekstrakcijom lišća biljke Stevia rebaudiana. S obzirom na manju kalorijsku vrijednost proizvoda zaslađenih steviom velika je mogućnost njenog korištenja u mliječnoj industriji. U ovom je radu ispitivana razlika u slatkoći aromatiziranog jogurta od jagode sa dodatkom saharoze, stevie te jednakih udjela saharoze i stevie. Jogurti su zaslađeni u tri različite koncentracije (3; 4,5 i 6 %/100 g jogurta). Stevia je prethodno razrijeđena u omjeru koji prema literaturi odgovara profilu slatkoće saharoze. Viskoznost proizvedenih uzoraka jogurta određivana je reometrom, a senzorska svojstva jogurta ocijenio je panel ranking testom i metodom ponderiranih bodova. Dodatak jednake koncentracije saharoze, stevie te kombinacije saharoze i stevie ocjenjeno je različitim stupnjem slatkoće (saharoza>saharoza + stevia > stevia). Senzorski su najbolje ocjenjeni jogurti zaslađeni sa 4,5 % sladila/100 g. Jogurtima kojima je dodana samo saharoza prividna viskoznost je bila manja u odnosu na uzorke sa dodatkom stevie ili kombinacije stevie i saharoze, što se odrazilo i na senzorsku ocjenu

Sensory Evaluation of the Strawberry Flavored Yoghurt with Stevia and Sucrose Addition

As obesity is a growing problem in the world the target of food industries is to produce low calorie products safe for the human health. According to the non-caloric value of stevia and its beneficial influence on human health, there is a great possibility of its use in the food industry. Plain yoghurts were produced by fermentation with ABT-5 cultures (Lactobacillus acidophilus, Streptococcus thermophilus and Bifi dobacterium spp.) and flavored by addition of 0.2 mL/100 g strawberry aroma. Yoghurts were sweetened by the addition of 1) sucrose 2) stevia and 3) equal portion of sucrose and stevia in three different concentrations. Sensory properties of yoghurt where evaluated by panel using two methods; ranking test and 20 – point scaling system of weighted factors. Viscosity was measured by viscosimeter. According to sensory panel it was determined that 6 g of stevia was equal to 1000 g of sucrose. The best sensory evaluation had the yoghurts sweetened with addition of 4.5 g/100 g equal portions of sucrose and stevia. Addition of sweeteners weren’t influenced the apparent viscosity

Functional Properties of Mushroom Dietary Fibres

Posljednjih desetljeća se prilikom razvoja nove hrane veliki naglasak stavlja na njezine fi ziološke funkcije obzirom na sve veću brigu potrošača o zdravlju te sve češći odabir minimalno procesiranih namirnica. Tako je sve veće zanimanje i za konzumacijom gljiva i njihovih ekstrakata kojima se pripisuju brojni zdravstveni učinci među kojima je prvenstveno jačanje imunološkog sustava. Bez obzira na veliki broj dodataka prehrani na tržištu koji obećavaju povoljne učinke u borbi protiv različitih oboljenja i stanja, provedeno je vrlo malo kliničkih studija koje bi potkrjepljivale takve tvrdnje. Stoga je svrha ovog rada pružiti kratki pregled o znanstveno i klinički dokazanim zdravstvenim učincima polisaharida, kao najintenzivnije istraživanoj skupini bioaktivnih spojeva u gljivamaIn the past few decades much attention has been paid to physiological functions in the process of developing novel foods due to consumers’ growing health concerns and to a frequent selection of the minimal processed food. Thus, there is a significant interest in the use of mushrooms and mushroom extracts based on opinions they possess many protective health effects and enhance immune function. Regardless the large number of dietary supplements present on the market, there is a paucity of scientific results obtained in clinical studies which would affirm health claims assigned to these products. Therefore the aim of this paper is to give a short review of scientific and clinically approved health benefits of fungal polysaccharides, the most extensively investigated bioactive constituents in mushroom

Possibilities of implementing nonthermal processing methods in the dairy industry

U posljednja dva desetljeća istraživanja na području procesiranja hrane intenzivno su usmjerena na ispitivanje i optimiranje primjene novih, netermalnih postupaka obrade hrane. Ovaj rad opisuje nekoliko netradicionalnih postupaka poput visokog hidrostatskog tlaka, ultrazvuka, mikrofiltracije i pulsirajućeg električnog polja, čija se primjena intenzivno istražuje i u mljekarskoj industriji. Za svaku je metodu dan poseban osvrt na princip inaktivacije mikroorganizama, dosad postignute rezultate vezane uz mikrobiološku redukciju te pozitivne, ali i negativne učinke koje imaju na sastojke i svojstva mlijeka. Među metode koje su se pokazale najviše obećavajućim za primjenu u mljekarskoj industriji, spadaju u prvom redu mikrofiltracija te kombinacija visokog hidrostatskog tlaka, odnosno pulsirajućeg električnog polja i umjerenih temperatura, obzirom da do sada nisu dokazani negativni učinci njihove primjene na senzorska svojstva mlijeka i mliječnih proizvoda. Primjena tih metoda također pozitivno utječe na homogenizaciju mliječne masti, brzinu i mehanizam sirenja mlijeka, trajanje fermentacije mlijeka i sl. Dosta dobri rezultati postignuti su i primjenom kombinacije ultrazvuka i umjerenih temperatura, ali zabilježeno je narušavanje senzorskih svojstava mlijeka zbog pojave neželjenih tvari arome nastalih uslijed oksidacije mliječne masti prouzročene ultrazvučnom kavitacijom. U radu je ukratko razmatrana i primjena prirodnih anitmikrobnih tvari poput bakteriocina, laktoperoksidaze i lisozima. Međutim, njihova uporaba je ograničena zbog visoke cijene, sklonosti interakcijama s drugim sastojcima namirnice, loše topljivosti, promjene senzorskih svojstava proizvoda, uskog spektra djelovanja, spontanog gubitka baktericidnosti, itd. Također, ukratko su opisani principi antimikrobnog djelovanja mikrovalova i ultraljubičastog zračenja, no njihova primjena nije značajnije zaživjela uglavnom iz tehničkih i komercijalnih razloga.In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methods for implementation in the dairy industry, like microfiltration, high hydrostatic pressure, ultrasound and pulsed electric fields. For each method an overview is given for the principle of microbial inactivation, the obtained results regarding reduction of microorganisms as well as the positive and undesirable effects on milk composition and characteristics. Most promising methods for further implementation in the dairy industry appeared to be combination of moderate temperatures with high hydrostatic pressure, respectively, pulsed electric fields and microfiltration, since those treatments did not result in any undesirable changes in sensory properties of milk. Additionally, milk treatment with these methods resulted in a better milk fat homogenization, faster rennet coagulation, shorter duration of milk fermentations, etc. Very good results regarding microbial inactivation were obtained by treating milk with combination of moderate temperatures and high intensity ultrasound which is also called a process of thermosonification. However, thermosonification treatments often result in undesirable changes in milk sensory properties, which is most probably due to ultrasonic induced milk fat oxidation. This article also shortly describes the use of natural compounds with antimicrobial effects such as bacteriocins, lactoperoxidase system and lysozime. However their implementation is limited for reasons like high costs, interaction with other food ingredients, poor solubility, narrow activity spectrum, spontaneous loss of bacteriocinogenicity, etc. In addition, principles of antimicrobial effect of microwaves and ultraviolet irradiation are described. However their implementation in the dairy industry failed mostly due to technical and commercial reasons

EPIDEMIOLOŠKI PODATCI BUBREŽNIH BIOPSIJA U JUŽNOJ HRVATSKOJ – IZVJEŠTAJ O 22-GODIŠNJEM ISKUSTVU KBC-A SPLIT

The Croatian Registry of Native Renal Biopsy (CRNRB) was established in 2019. Thus, in this study, we present retrospective data on kidney biopsies in adult patients performed at the Split University Hospital Center from 1994 to 2019 before the CRNRB establishment. The aim of the study was to show epidemiological data on glomerular diseases in southern Croatia in order to compare them with others and provide data for the establishment of the CRNRB. During the study period, 110 patients (mean age 46.6±15.4, age range 17-76 years), 68 men and 42 women, underwent renal biopsy at the Department of Internal Medicine, Split University Hospital Center in Split. Data on age, sex, serum creatinine, urinalysis, daily proteinuria, and complications after biopsy were collected and related to indication for biopsy and pathological diagnosis. Light and immunofluorescence analysis was supplemented by electron microscopy in 63.5% of cases. Indications for biopsy were nephrotic syndrome (64.5%), asymptomatic urinary tract abnormalities (12.7%), and acute renal failure of unknown cause (9.1%). The most common diagnosis was IgA nephropathy (IgAN) (20.9%), the prevalence of which decreased during the study period. IgAN was followed by focal segmental glomerulosclerosis (FSGS) (19.1%), membranous nephropathy (13.6%), lupus nephritis and minimal change disease (8.2%), crescentic glomerulonephritis (5.4%), embranoproliferative glomerulonephritis (4.5%), mesangial proliferative glomerulonephritis (3.6%), amyloidosis (3.6%), Henoch-Schönlein nephritis (3.6%), and Alport syndrome (2.7%). Other forms of glomerular diseases were rarely found. IgAN was most frequently found in men (26.5%) and FSGS in women (21.4%). These data can be included in the historical epidemiological observation of glomerular diseases in Southeastern Europe. The guidelines for performing biopsies need to be constantly updated to improve preventive and therapeutic strategies.Hrvatski registar nativne bubrežne biopsije (CRNRB) uspostavljen je 2019. godine. Stoga u ovom istraživanju prikazujemo retrospektivne podatke biopsija bubrega odraslih bolesnika KBC-a Split obavljenih od 1994. do 2019. godine prije uspostave CRNRB-a. Cilj rada bio je prikazati epidemiološke podatke o glomerularnim bolestima u južnoj Hrvatskoj radi usporedbe s drugima i dobivanja podataka za uspostavu CRNRB-a. U promatranom razdoblju 110 bolesnika (raspon dobi 17-76 godina, srednja dob 46,6±15,4 godina), 68 muškaraca i 42 žene, bilo je podvrgnuto biopsiji bubrega na Klinici za unutarnje bolesti KBC-a Split. Podatci o dobi, spolu, kreatininu u serumu, analizi mokraće, dnevnoj proteinuriji i komplikacijama nakon biopsije prikupljeni su i povezani s indikacijom za biopsiju i patološkom dijagnozom. Analiza svjetlosnom mikroskopijom i imunofluorescencijom dopunjena je elektronskom mikroskopijom u 63,5 % slučajeva. Indikacije za biopsiju bile su nefrotski sindrom (64,5 %), asimptomatske abnormalnosti mokraćnog sustava (12,7 %) i akutno zatajenje bubrega nepoznatog uzroka (9,1 %). Najčešća dijagnoza bila je IgA nefropatija (IgAN) (20,9 %), učestalost koje se smanjila tijekom promatranog razdoblja. Nakon IgAN-a slijede žarišna segmentna glomeruloskleroza (FSGS) (19,1 %), membranska nefropatija (13,6 %), lupusni nefritis i bolest minimalnih promjena (8,2 %), polumjesečasti glomerulonefritis (5,4 %), membranoproliferativni glomerulonefritis (4,5 %), mezangijski proliferativni glomerulonefritis (3,6 %), amiloidoza (3,6 %), Henoch-Schönleinov nefritis (3,6 %) i Alportov sindrom (2,7 %). Drugi oblici glomerularnih bolesti rijetko su nađeni. IgAN je najčešće nađen u muškaraca (26,5 %), a FSGS u žena (21,4 %). Ti se podatci mogu uključiti u povijesno epidemiološko promatranje glomerularnih bolesti u jugoistočnoj Europi. Smjernice za izvođenje biopsije bubrega potrebno je stalno ažurirati kako bi se poboljšale preventivne i terapijske strategije

Workshop: Hochschuldidaktische Konsequenzen aus zwei Semestern Krisenlehre

Die Umstellung des Lehrbetriebs an den Hochschulen auf Online-Lehre hat nicht nur technische, sondern vor allem auch didaktische Herausforderungen mit sich gebracht, die vielfältig – und zum Teil sehr unterschiedlich – beantwortet wurden. An einer systematischen hochschulübergreifenden Auswertung fehlt es bislang aber noch. Im hir dokumentierten Workshop wurde der aktuelle Stand exemplarisch vorgestellt und diskutiert, wie es gelingen kann, dass die wertvollen Erfahrungen dieser Zeit nicht mit der Rückkehr zur Präsenzlehre verloren gehen

Parametri optimizacije web stranice u svrhu boljeg pozicioniranja na internetskim pretraživačima

U ovom radu napravljene su dvije web stranice; jedna optimizirana prema pravilima optimizacije web stranice za pretraživače (eng. SEO – search engine optimisation) i druga vizualno jednaka ali neoptimizirana. Stranicama se može pristupiti sa sljedećih linkova: www.crekate.studio (optimizirana) i www.no.crekate.studio (neoptimizirana). U cijelosti je opisano optimiziranje temeljeno na Google SEO priručniku te pojašnjeno kreiranje web stranica. Prvi dio rada objašnjava što je SEO i detaljno opisuje njegovu teoriju. Osim današnje glavne podjele on-site i off-site SEO-a, dotaknuta je i tema oglašavanja putem internet tražilica (eng. SEM – search engine marketing). Drugi dio rada posvećen je razvoju web stranica; od njihove idejne razrade i ciljane publike, pa sve do implementiranja SEO pravila kako u kodu tako i u sadržaju. Ciljana publika pojašnjava potrebe i interese koji su temeljni u odabiru ključnih riječi na kojima SEO počiva. Završni dio rada prezentira rezultate i usporedbu optimiziranosti izmeĎu dvije web stranice. Ostavljeno je prostora za dodatna poboljšanja u optimizaciji, a kako je vrijeme jedan od faktora optimizacije, web stranice će za dodatne rezultate biti potrebno pratiti i dalje. Ideja je optimiziranu stranicu koristiti u poslovne svrhe i nastaviti je ureĎivati i održavati prema SEO pravilima