Correlation of sensory and physicochemical properties of selected apple cultivars

Sensory and physicochemical changes of three apple cultivars (‘Golden Delicious’, ‘Idared’ and ‘Gloster’) were monitored during 14 weeks of storage at 6 °C and 70% relative humidity in three following years. The aim was to investigate physicochemical parameters that were best correlated with sensory evaluation of apples during their storage. Sensory quality was assessed using a category point scale and the sensory profile was evaluated using a graphical unstructured scale. Physicochemical changes, such as weight, soluble solids, titratable acidity, and dry matter content, were monitored. All the examined parameters changed during the observed period, with the greatest changes occurring in weight, texture, and taste. There were also differences between the tested cultivars. Statistically significant correlations between sensory and physicochemical data were observed between texture characteristics and weight changes. In case of sweet taste, only a weak correlation between the intensity of sweet flavour and soluble solid content values was found. No statistically significant correlation between the intensity of sour taste and titratable acidity was observed

Influence of fertilisation on furanocoumarins content in two celeriac varieties

The aim of this study was to investigate the effect of the way of celeriac cultivation on the content of naturally occurring toxicants - furanocoumarins. Their levels have been shown to be strongly affected by an individual variety and also fertilization method. Organic farming using anaerobically fermented pig slurry was compared with mineral, combined, and non-fertilized farming. The climatic conditions in particular crop years play an important role in the furanocoumarins occurrence

Selected nutritional values of field cricket (<em>Gryllus assimilis</em>) and its possible use as a human food

518-524The nutritional values of the field cricket (Gryllus assimilis (Fabricius, 1775)) were analysed for dry matter using infrared scales, crude protein using Kjeldahl method, fat by Soxhlet method and fatty acid composition using GC-MS. The average dry matter content of analysed insect was 22.6 %, content of crude protein was 55.6 %, fat content was 11.8 %. The analysis of the fatty acid profile shows that the most abundant fatty acids were C18:2, C16:0 and C18:1 and the atherogenic index was 0.55. Microbial analyses were also part of the research, with evaluation of the total content of bacteria (3.3.106 CFU g-1), coli form bacteria (3.5.104 CFU g-1) and lactic acid bacteria (5.8.106 CFU g‑1) and of yeasts and moulds (4.4.105 CFU g‑1). For the high content of lipids and proteins edible insects could be a good alternative future source of crude protein and fat. EFSA also deals with obtaining sufficient data about the nutritional value and safety of consuming edible insects

Suppl. material for JIFF 23524588-20230016 - Does the addition of edible insects affect the formation of acrylamide during bread baking?

The effect of insect powder addition on the acrylamide formation in leavened and unleavened wheat bread and on the content of its main precursors in raw material was investigated. The samples under study were prepared form wholemeal wheat flour supplemented with 5, 8, and 12% of field cricket or yellow mealworm powder. The addition of both insects increased the content of reducing sugars and free amino acids, except for asparagine, the limiting factor of acrylamide formation in cereal products, which was lower in the samples with the greatest cricket and mealworm supplementation than in the control wheat flour (242.4 and 177.9 vs 249.6 mg/kg). For unleavened bread, an increase in acrylamide was recorded with the highest share of cricket and mealworm compared to the control (up to 14.03 and 29.52 vs 11.02 µg/kg). Conversely, for leavened bread, the variants most supplemented with cricket and mealworm exhibited the lowest acrylamide content relative to the control (64.84 and 68.78 vs 82.47 µg/kg). It is indicated by the results that the supplementation of bakery products with insects enriches their nutritional value and does not pose a risk of increased acrylamide intake by consumers. </p