Morphological and organoleptic fruit properties of various persimmon species (Diospyros spp.)

The goal of the study was to assess the morphological and organoleptic fruit characteristics  of various persimmon species and their derived food products. For experimental evaluation we used persimmon fruits (Diospyros kaki L.f.), (D. lotus L.), and (D. virginiana L.) and interspecific hybrids derived from crosses (D. virginiana L. x D. kaki L.f.). Fruits of the assessed species were obtained from Slovakia and Ukraine We determined in comparison of persimmon fruits statistically significant difference ​​of average weight (100.85 grams), height (47.88 mm), width (54.50 mm) and a ratio of flesh fruit weight (94%). Statistically significantly lower levels in comparison with other species were determined for D. lotus fruits (4.37 grams, 17.58 mm, 17.58 mm and 70%). For fruits of D. virginia we obtained (21.07 grams, 28.06 mm, 33.14 mm and 85%) and interspecific hybrids are not determined significant differences in the studied traits (60.91 grams, 40.68 mm, 47.48 mm and 95%). Generally is the smallest number of seeds in fruits in interspecific hybrids (1.7 pieces) and at most D. lotus (4.5 pieces). The weight of seeds / calyx in the fruit were determined by 1.5% (inter-species hybrid) to 6.5% (species D. lotus and D. virginia). Sensory analysis was conducted on fresh fruits and mixture with yogurt, cottage cheese and cream carriers. We constructed a custom classifier (List of descriptors and its scales) for evaluation of persimmon fruits. In the organoleptic characteristics, we identified significant differences between the mainly species. Fruits of D.lotus were distinguished for their acidity and bitterness. Organoleptic attributes of all assesed samples is very similar. We determined persimmon fruits as the most preferable by taste properties. Cream was determined as best carrier for persimmon fruit as a component part of milk products

Ecotoxicological studies of Akmola region lakes

The research object is water, bottom sediments in Akmola region lakes located in the intensive agriculture area. The territory of Akmola region is subjected to intensive human impacts, including the inevitable pollution with agricultural pesticides, which are ecotoxicants. The work has carried out hydrochemical studies in technogenic polluted lakes: general hydrochemical indicators, persistent organic pollutant content. The POPs in the samples were determined on the gas chromatograph Clarus 580 (PerkinElmer) with a mass spectrometer detector Clarus-SQ 8. According to the analysis results, the general hydrochemical pollution is classified as an average. The MPC excess indicators in the Akmola region lakes are observed for salt ammonium (up to 0.002 MPC), magnesium (up to 1.15 MPC), nitrites (up to 1.12 MPC), petroleum products (up to 1.98 MPC), iron (up to 2.0 MPC), SSAS (up to 3.8 MPC). High concentration indicators for the sulphate (3.5 MPC), copper (4.3 MPC), magnesium (1.125 MPC). Mainly the lakes are dominated by sulfates, ion chloride. But in general among 21 investigated POPs 8 substances are accumulated in bottom sediments of the investigated Zhalauly, Tastykol lakes, Unnamed Lake to the south of Akkol village, Itemgen lake, Zhalanash lake near Malinovka village (near Astana city), Kokay, Yesey, Bolshoe Chebachie

Placing of aroma compounds by food sales promotion in chosen services business

There are several ways to get higher sale involving human senses too. One of the options is a security of stimulating atmosphere of sale/ business environment. In addition to equipment, design and staff, the lighting, sound (noise), and last ones but not least smell, respectively air quality significantly take part on that. Aroma is the element that inherently belongs to the visual merchandising tools. It can influence not only emotions, memory, but total customers&acute; satisfaction and preferences as well as spending time in that place. In this context, it is important to find right compromise when choosing the aromatic compounds for various products, in the process of their application (intensity, process of aromatization) and security of sufficient air quality, because everybody perceives the odours with different sensitivity. Properly chosen smell and factors of air quality bring for business operators (services trades) many advantages; from staff, who more relax and friendly behave to the guests until making of various associations and stimulations of customers, who spend time inside of service. Fragrance or air quality looks like based on of present researches as the most important factor directly on point-of-sale, while aroma acquires the importance in case of memory too. On the one side, the thinks, which are seen or heard by customers, could be memorized by them few days or weeks, so on the second side, the thinks which are smelled, could be memorized by guests many decades. Except this, the Scientifics studies show, that over 75 % of all emotions are generated based on scent&acute; perception. The main aim of this paper is a&nbsp;research, how aroma influences customer purchasing decision (preferences) in chosen service provider through the tracking of daily sales of baked baguettes (Paninis) with using of aroma equipment; Aroma Dispenser.</p

Eff ect of probiotics and thyme essential oil on the texture of cooked chicken breast meat.

ABSTRACT Bac kground. Texture is probably the single most critical quality factor associated with the consumers&apos; ultimate satisfaction with a poultry meat product and can be affected by several factors including the type of feed used for chickens fattening. The use of probiotics for meat and carcass quality improvement has been questioned, while the possibility of deposition of essential oils in various muscle tissues can alter the sensory attributes of the chicken&apos;s meat. Material and methods. Probiotics and thyme essential oil in the percentage of 0.05% were used as feed supplements for Ross 308 broiler chickens, as the broilers were reared in four separated groups based on the feed supplement as follows: control, probiotics, thyme essential oil and combination of probiotics and thyme essential oil group, while the fattening period was 42 days. TA.XT Plus-Texture analyser apparatus was used for determination of the texture profi le and Warner Bratzler shear force for the cooked breast meat. Results. Warner Bratzler shear test results showed that the tested feed additives were not affecting the texture of the chicken breast meat, while probiotic appears to have moderately effect on the hardness, cohesiveness, springiness and chewiness attributes of the cooked breast meat compared with the other groups, this effect of probiotics considered as negligible, as the results showed that all the tested groups meat were very tender according to the tenderness scale. Conclusions. According to the obtained results it can be concluded the combination of probiotics and thyme group resulted in the lowest score for the hardness, cohesiveness, springiness and chewiness attributes, while probiotics group scored the highest compared with the control

TIME INTENSITY (TI) MEASUREMENTS OF SWEETENERS ON GREEN TEA CARRIER

Aim of the study was characterize sweet intensity profiles of natural and artificial sweeteners during time interval on taste carrier (green tea). For analysis was selected time intensity (TI) methodology during 12 second time interval and assessors group was divided to male and female division. Difference between groups and sweeteners was investigated. Preference testing was done by CATA methodology and processed by correspondent analysis. During time intensity evaluation was observed similar profile shape of natural sweeteners. Different was performance of saccharin. During preference experiment was evaluated that all artificial sweeteners are associated with negative attributes of CATA questionnaire. Perception of sweeteners by male and female assessors was statistically significant