Bakery enzymes in cereal technologies

Bread is the most common and traditional food in the world. For years, enzymes such as malt and fungal alpha-amylase have been used in bread making. Due to the changes in the baking industry and the ever-increasing demand for more natural products, enzymes have gained real importance in bread-making. If an enzyme is added, it is often destroyed by the heat during the baking process. For generations, enzymes have been used for the improvement of texture and appearance, enhancement of nutritional values and generation of appealing flavours and aromas. Enzymes used in bakery industry constitute nearly one third of the market. The bakery products have undergone radical improvements in quality over the past years in terms of flavour, texture and shelf-life. The the biggest contributor for these improvementsis the usage of enzymes. Present work seeks to systematically describe bakery enzymes, their classification, benefits, usage and chemical reactions in the bread making process

The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures. The use of probiotic cultures can positively affect the processing of fermented sausages, resulting in the new technological properties and beneficial effect on human health. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. Lactobacillus paracasei LPC-37 is a gram-positive, non-spore forming, homofermentative rod, which according to studies may modulate immune responses in human organism and survives the passage through the gastrointestinal tract. The main object of this work was to evaluate technological properties of L. paracasei LPC-37, which have not been fully examined. Two groups of fermented sausages were analysed in this work. The first group of fermented sausages was prepared using lyophilized starter culture (Lyocarni RHM-33). The second group of fermented sausages was prepared by the combination of lyophilized starter culture and potential probiotic culture Lactobacillus paracasei LPC-37. The processing and ripening of sausages were carried out in meat processing plant to simulate real conditions of production. The changes of the products (water activity, pH, concentration of organic acids and microbial growth) were evaluated during ripening (3 weeks), while sensory analysis was carried out in the final stage of the process and during storage (3 weeks). It was found that the environment of raw-fermented sausages is suitable for the growth and survival of Lactobacillus paracasei LPC-37 and the microbiological quality of the final product was very good (absence of Salmonella and Listeria monocytogenes). The counts of lactobacilli reached 107 CFU/g of the product, which meet the requirements for functional foods. The results of the sensory evaluation showed that the overall quality of raw-fermented sausages with Lactobacillus paracasei LPC-37 was satisfactory and differed mainly in two taste descriptors (meaty and sour)

Ohmic heating in a food application: quality evaluation of cloudberry jam

New techniques for food processing are areas of interest for the food industry and ohmic heating is an example of a new technique where there are many possible applications in the food area. The aim of this work was to characterize and compare quality aspects of high quality cloudberry jam with 70 weight-% berries produced on one hand by traditional batch processing technique and on the other hand by ohmic heating in a continuous process. Sensory analysis was performed on the two jams by a trained panel. In order to investigate the consumer opinions in different countries a consumer study was performed including 402 consumers from the four countries Sweden, Portugal, Ireland and Slovakia. Rheological properties of the jam were also measured. The results showed that there were no significant differences for any of the sensory attributes between the jam produced by traditional technique and the jam produced by ohmic heating. The results from the consumer study showed that in all four countries, the appearance, odour, flavour, texture, aftertaste and overall quality of both jams were liked to the same extent. However, differences in liking cloudberry jam differed between the participating countries. The Swedish and the Portuguese consumers were in general giving higher scores on the liking of the cloudberry jams than the Slovakian and Irish consumers. There were no differences found between the two jams according to the rheological properties of the samples. The results indicated that it was possible to maintain the same quality of cloudberry jam produced by ohmic heating as of cloudberry jam produced in a traditional way

MONITORING OF A GLUTEN CONTENT IN SELECTED MEAT PRODUCTS FROM THREE BIGGEST MEAT PRODUCERS IN SLOVAKIA

<span style="font-family: 'Times New Roman', serif; font-size: small;"><span style="line-height: 18px;"> <table style="height: 332px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="332" align="left" valign="top"><p>The work is focused on a&nbsp;monitoring of a&nbsp;gluten content in selected meat products from three biggest and most popular meat producers in Slovakia. Gluten is a&nbsp;type of protein complex which is typical naturally presented component of wheat, barley and rye. Flour from this sources with natural gluten content is also added into the some type of meat products and other foodstuffs for a&nbsp;technological reasons hand in hand with economic reasons. &nbsp;Some of the gluten quantities could be hazardous for sensitive people as celiatics and allergic to gluten. Within the context of this reasons there is a&nbsp;need to control the amounts of this hidden type of gluten inclusive of spice mixes using in a&nbsp;meat production. Monitoring by itself was realized with a&nbsp;use of the sandwich ELISA RIDASCREEN^&reg; Fast Gliadin test. ELISA means enzyme linked immunosorbent assay. It is based on a&nbsp;specific reaction among the enzyme and antigen leading to a&nbsp;creation of a&nbsp;complex.&nbsp; This test provides us exact quantitification of a&nbsp;gluten content in this type of food products using a&nbsp;colorimetric reaction of a complex by observing of all fundamentals of this technique. There were analysed 16 meat products and 5 types of spice mixes in total.<br /><br /><strong style="color: #111111; font-size: 11px;">doi:10.5219/167</strong></p></td></tr></tbody></table> <br /></span></span

QUALITY OF HEMP SEED OIL DEPENDING ON ITS OBTAINING

<p class="MsoNormal" style="text-align: justify; mso-layout-grid-align: none; text-autospace: none;">Hemp (<em style="mso-bidi-font-style: normal;">Cannabis sativa L</em>.) is probably one of the oldest field crops used in nutrition, but also for the production of fibres for clothes, ropes or canvas. Cannabis sativa is one of the most spread species of cannabis which belongs to&nbsp;family Cannabinaceae. The seeds are important part of <em style="mso-bidi-font-style: normal;">cannabis sativa</em>, which contains high part of lipids and proteins. It provides also valuable essential fatty acids, carbohydrates, fiber, vitamins and minerals. Due to low content of THC is possible to&nbsp;produce valuable oil from seeds, which is used in cosmetic and food industry.</p> <p class="MsoNormal" style="text-align: justify;"><span style="mso-ansi-language: EN-GB; mso-fareast-language: CS; mso-bidi-font-weight: bold;" lang="EN-GB">The aim of this work was to evaluate composition of hemp seeds from one harvest, observe and compare quality of parameters both cold pressed hemp seed oil and hemp seed oil by CO₂ extraction.&nbsp;</span></p><p class="MsoNormal" style="text-align: justify;">Both oils are comparable in&nbsp;composition of fatty acids which follow from results of&nbsp;analyses. Also contents of sterols and moisture are similar in both oils. The saponification value is similar in both oils, conformable to as a iodine value. Also were found dissimilarities in colours, phospholipides, unsaponifiable matter, acid value and peroxide value. The cold pressed hemp seed oil contained lower values of&nbsp;unsaponifiable matter, colours and higher concentration of phospholipides and lower acid value. It is caused by influence of CO₂. The oxidation stability of cold pressed hemp seed oil was four times higher than oil by CO₂ extraction.</p><p class="MsoNormal" style="text-align: justify;">&nbsp;</p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: 12px;"><strong>doi:10.5219/32</strong></span></p><p>&nbsp;</p