Potravinarstvo Slovak Journal of Food Sciences

Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo Welcome to administration panel en-US Authors who publish with this journal agree to the following terms: <ol type="a"> <li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a <a style="text-decoration: underline; color: #006666;" href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a> that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li> <li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li> <li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See <a style="text-decoration: underline; color: #898e79;" href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li></ol> editor@potravinarstvo.com (doc. Ing. Peter Zajác, PhD.) capla@potravinarstvo.com (Ing. Jozef Čapla, PhD.) Thu, 28 Jan 2021 01:11:55 -0600 OJS 3.3.0.4 http://blogs.law.harvard.edu/tech/rss 60 The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment. Iryna Smetanska, Oksana Tonkha, Tetjana Patyka, Dase Hunaefi, Diaa Mamdouh, Mуkola Patyka, Anatolyi Bukin, Mikhailo Mushtruk, Natalia Slobodyanyuk, Alina Omelian Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1508 Thu, 28 Jan 2021 00:00:00 -0600 The sustainability of rice farming practices in Tidal swamplands of South Sumatra Indonesia http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 Tidal swamplands are considered the national food security platform in Indonesia. Residues from the excessive chemical input used in the rice production affecting the environment, farmers’ health, and the safety of the product. Similarly, one can expect that excessive chemical use in tidal swamplands can also threaten rice production system sustainability. This study aimed to assess and identify factors influencing the sustainability of rice farming practices in tidal swamplands of South Sumatra, Indonesia. A survey was carried out to obtain information through direct interviews with 150 farmers in Muara Telang, South Sumatra, Indonesia. The Indonesia rice check was employed as indicators to assess the sustainability of rice farming practices in tidal swamplands. A percentage index was to categorize the sustainability status. A regression analysis with the Tobit model was applied to identify factors influencing the sustainability of rice farming practices. The result showed that the average sustainability index was 25.53%. It indicated rice farming practices in tidal swamplands tend to be unsustainable. The significant factors influencing the sustainability of rice farming practices were farmer’s education and household size. A policy recommendation is proposed to enhance the implementation of sustainable agriculture practices by the rice farmers in tidal swamplands. Khairul Fahmi Purba, Muhammad Yazid, Mery Hasmeda, Dessy Adriani, Meitry Firdha Tafarini Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1473 Thu, 28 Jan 2021 00:00:00 -0600 The influence of cavitation effects on the purification processes of beet sugar production juices http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation. Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Viktor Sarana, Maxim Gudzenko, Natalia Slobodyanyuk, Anatolii Kuts, Serhii Tkachenko, Roman Mukoid Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1494 Thu, 28 Jan 2021 00:00:00 -0600 The quality characteristics of sausage prepared from different ratios of fish and duck meat http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing semi-smoked sausages. The optimal version of the recipe with the highest quality indicators of semi-smoked meat sausages with duck meat and freshwater aquaculture was determined. It was found that the protein content of meat-containing, semi-smoked sausages with different ratios of duck and fish meat was 17.90% – 21.34% higher than that of the analog. A sample containing 50% duck and 30% fish has an ideal protein: fat ratio of 1:1. The following high functional properties of model minced experimental semi-smoked sausages were established: up to 72.75% moisture, water binding capacity of up to 71.47%, and water holding capacity of up to 60.60%. A comparative analysis of the rheological properties of minced meat showed that increasing the proportion of duck meat in minced meat modelling systems improves the strength of the system and increases shear stress. The addition of fish raw materials improves the elasticity of meat-containing systems. The optimal ratio of duck and fish is 50:30 for plastic and easily minced mince system. Combining duck meat with raw fish increases the stability of the emulsion to 74.8%. Analysis of the sensory parameters of the experimental sausages confirmed that the best ratio of duck to freshwater fish is 50:30. Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1482 Thu, 28 Jan 2021 00:00:00 -0600 The contribution of proteins, fats, carbohydrates, and alcohol to the total energy value of the diet: a cross-sectional study http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 While eating, people receive energy, as well as the necessary nutrients. However, different food products contain different amounts of macro- and micronutrients, so their consumption can vary significantly depending on eating habits. The diets of 105 people, first-year students of the Peoples` Friendship University of Russia from six different regions of the Earth: CIS countries; Latin America; Central and South Africa; North Africa, the Middle East, and Central Asia; Central and South Asia; Iran and Azerbaijan - were analyzed. Nutrition was evaluated by the frequency method. The median calorie intake among all examined was 2756 kcal per day. At the same time, the proportion of proteins from the total calorie content was 15.3%, from fats – 37.5%, from carbohydrates – 47.1%, from alcohol – 0.5%. It was not possible to detect significant differences in the consumption of macronutrients or their contribution to the energy value of the diet between the regions. The exception was ethanol consumption: students coming from Central and South Africa consumed significantly more alcoholic drinks compared to students from Russia, Ukraine, and Moldova. Due to the extremely high level of dispersion within each of the studied groups, it was not possible to detect significant differences in the consumption of macronutrients, depending on the region of origin of the student. That is, intra-group differences turned out to be significantly more than inter-group differences. At the same time, the share of macronutrients in ensuring the total calorie content of the diet in this study turned out to be close to the data obtained in large cities of other countries and significantly differed from the results of the assessment of diets of rural residents. Probably, the student’s nutrition is formed largely under the influence of the urban environment and individual taste preferences; ethnic and cultural affiliation plays a much smaller role. Alexey Galchenko, Elizaveta Sidorova, Artem Barinov, Nikita Titiov, Andrew Skalny Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1435 Thu, 28 Jan 2021 00:00:00 -0600 The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 The price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat. Liga Proskina, Sallija Cerina, Anda Valdovska, Irina Pilvere, Vilija Alekneviciene Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1451 Thu, 28 Jan 2021 00:00:00 -0600 Comparative study of weaning pigs' muscle proteins using two-dimensional electrophoresis http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 The proteostasis system of animals, including various types of protein modification during the growth stage, leads to an almost incomprehensible number of possible forms of protein, and each can regulate numerous functions. In the presented work, the composition of muscle tissue protein from different portions of piglets was studied to understand the main muscle protein formation. Comparative analysis of weaned piglets' main muscle protein from l. dorsi, biceps femoris, and brachiocephalicus were analyzed using two-dimensional electrophoresis. Changes in the staining intensity of protein fractions inherent in different muscles were revealed. As part of this work, candidate groups of pig muscle proteins have been selected. Eleven protein spots were revealed for the longest muscle of the back, and seven for the biceps; the muscles of the neck are characterized by indicators of low protein fraction volume. Among the proteins found, myosin light chains, phosphoglycerate mutase, troponins, and adenylate kinase is most likely present. The obtained results of protein identification in muscle tissues, obtained during the intensive growth period, will allow a more detailed understanding of protein regulation, function, and interactions in complex biological systems, which will subsequently be significantly important for biomonitoring health and predicting farm animals productivity. Anastasia Akhremko, Liliya Fedulova Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1449 Thu, 28 Jan 2021 00:00:00 -0600 Numerical methods and image processing techniques for melissopalynological honey analysis http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 Pollen analysis is a method used for verification of the botanical and geographical honey origin. Currently, much effort is being made to introduce automated systems with the use of image analysis programs. The automatic analysis is impeded by the insufficient depth of field of objects when using a light microscope, however, this can be avoided by using image reconstruction from images obtained from different focal planes. In this method, testing was performed on the normal focus (NF) and extended-depth-of-focus (EDF) images. These two methods were compared and statistically evaluated. The number of pollen grains and selected morphometric characteristics were compared. For EDF images, a higher number of pollen grains was obtained for the analysis, and except for the length/width ratio, a statistically significant difference was observed in the characteristics of pollen grains between the compared NF and EDF methods. Zdeňka Javůrková, Matej Pospiech, Simona Ljasovská, Pavel Hrabec, Bohuslava Tremlová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1517 Thu, 28 Jan 2021 00:00:00 -0600 The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt. Mykola Kukhtyn, Volodymyr Salata, Yulia Horiuk, Vyacheslav Kovalenko, Larisa Ulko, Sergiy Prosyanуi, Viktor Shuplyk, Leonid Kornienko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1492 Sun, 28 Feb 2021 00:00:00 -0600 The mineral composition of cherry (Prunus cerasus Mill.) fruits depending on the scion-stock combination http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 Cherry is a stone fruit crop that is valued for its early fruiting, productivity, and high taste and diet properties. The researches in the sphere of compatible scion-stock combinations selection of cherry crops with high winter hardiness and fruits quality were held in Federal State Budgetary Scientific Institution All-Russian Horticultural Institute for Breeding, Agrotechnology, and Nursery (FSBSI ARHIBAN) for these crops introduction in industrial gardening of the Central region of Russia. The mineral composition of four cherry cultivars of FSBSI ARHIBAN selection (Apuсhtinskaya, Rusinka, Volochaevka, and Molodezhnaya) grown on rooted and grafted plants (stocks AVCH-2, Izmaylovskiy, and Moskoviya) was studied for the first time. The influence of scion-stock combinations on 11 elements (Na, P, K, Mn, Fe. Mg, Ca. Co, Zn, Se, Mo) accumulation in the fruits was determined. The greatest proportion of mineral substances in cherry fruits belongs to K. Depending on the scion-stock combination its amount is varied from 13.89 mass % (Apuсhtinskaya/Moskoviya) to 30.52 mass % (Molodezhnaya/Izmaylovskiy). For all cultivars fruits, the amount of K is 1.1 – 1.3 times higher on stock Izmaylovskiy than on rooted plants. The variation coefficient of K is low (V %) 1.37 – 6.91 for the majority of scion-stock combinations that indicate the stable entry of this element inside the fruit. The most content of all the elements under study was found in the fruits ash of Rusinka, Molodezhnaya, and Volochaevka on stock Izmaylovskiy that indicates the stable physiological state of the plants on these stocks. Results show that the cherry fruits analyzed could be an alternative to the supplementing of a mineral diet. Svetlana Motyleva, Galina Upadysheva, Tatyana Tumaeva Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1454 Sun, 28 Feb 2021 00:00:00 -0600 The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms. Özlem Kizilirmak Esmer, Erinç Koçak, Aslı Şahiner, Can Türksever, Pınar Akın, Aylin Acar, Nil Deniz Adman Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1530 Sun, 28 Feb 2021 00:00:00 -0600 Microbiological, chemical and organoleptic evaluation of fresh fish and its products irradiated by gamma rays http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 The present study evaluated the microbiological, chemical, and organoleptic aspects of irradiated fresh fish and its products to extend their shelf life. Fresh fish and its products were irradiated at three doses (1.5, 3.0, and 4.5 kGy) used for preservation to study the effects of irradiation on their microbiological properties, fatty acid composition, and organoleptic properties. Irradiated fresh bolti fish, smoked herring, and smoked mackerel were evaluated microbiologically, chemically, and organoleptically. Radiation treatment not only reduced the counts of aerobic bacteria, fecal streptococci, molds, and yeasts but also destroyed all the Staphylococcus aureus cells, improving the hygienic quality of the fresh and smoked fish samples. Irradiation increased the peroxide, acid, and thiobarbituric acid values, but they remained within acceptable levels. No new fatty acids or other artifacts due to irradiation were observed. Irradiation of 4.5 kGy greatly reduced the organoleptic quality scores of fresh bolti fish, indicating that the optimum radiation dose for this fish was 3.0 kGy. Smoked herring and mackerel could be irradiated with up to 4.5 kGy without adverse effects on their organoleptic properties. Amal Nasser Al-Kuraieef Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1505 Sun, 28 Feb 2021 00:00:00 -0600 The effect of kefir-spirulina on glycemic status and antioxidant activity in hyperglycemia rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 Diabetes mellitus (DM) is a metabolic disorder characterized by chronic hyperglycemia. It is caused by impaired insulin secretion or by insulin receptor insensitivity. DM and its complications are often related to increases in the level of oxidative stress. Spirulina is a nutrient-dense food that contains an abundance of antioxidant compounds. In combination with kefir, it may serve as both a nutrient-rich diet and an antioxidant agent that can prevent complications of diabetes. This study aims to investigate the nutritional content of kefir-spirulina and its effect on glycemic status and antioxidant activity in streptozotocin-nicotinamide (STZ-NA) induced diabetic rats. A total of 30 male Sprague Dawley rats were divided into five groups: normal control (K1), diabetic control (K2), pioglitazone treatment (K3), kefir combined with 1% spirulina treatment (P1), and kefir combined with 2% spirulina treatment (P2). All rats were induced by STZ-NA, except for the normal control. Before and after the 28 days of intervention, blood samples were taken and analyzed for fasting plasma glucose, postprandial glucose, and SOD activity. The nutritional content, ethanol content, and total antioxidant capacity of kefir-spirulina were also analyzed. The diabetic rats that were fed with kefir-spirulina (P1 and P2) had a significant decrease in both fasting and postprandial plasma glucose (p <0.001) compared to the diabetic control rats. The decrease of plasma glucose in K2 is comparable to the control rats treated with the diabetic drug pioglitazone (K3). The activity of SOD in diabetic rats fed in P1 and P2 were higher (p <0.001) than in untreated diabetic rats (K2). The IC50 of kefir-spirulina was 42 – 43 ppm. It was concluded that kefir combined with spirulina has high nutrition and antioxidant capacity, which is proven to be capable of controlling glycemic status and enhancing antioxidant status in a diabetic rat model. Nur Laela, Anang Mohamad Legowo, Faizah Fulyani Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1445 Sun, 28 Feb 2021 00:00:00 -0600 Improvement of the sunflower oil stability by blending with moringa or sesame oils http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying. Amina Aly, Hoda Ali, Mohamed Abdeldaiem Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1491 Sun, 28 Feb 2021 00:00:00 -0600 The nutritional characteristics and acceptability of Baobab (Adansonia digitata L) pulp as nutrient concentrate substitute in custard powder http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 Micronutrient deficiency in the human diet is of serious concern in developing nations. The utilization potential of Baobab pulp (BP) as a micronutrient source in custard formulation was evaluated. Custard powder was formulated from corn-starch, salt, flavor, colorant, and a commercial nutrient concentrate (NC) using a standard recipe, as a control sample. The nutrient concentrate was substituted by 20 – 50% of Baobab pulp in custard formulation. Custard powder was characterized by chemical, physicochemical, pasting, and sensory properties, using standard procedures. Substitution of Baobab pulp for nutrient concentrate in custard formulation resulted in a significant (p ≤0.05) increase in the crude protein (2.23 – 3.67%), fat (1.49 – 2.40%), fiber (2.95 – 4.85%), and ash (2.21 – 3.63%) contents of custard powder. The vitamins A, C, and Beta-carotene contents of Baobab pulp-fortified custard varied (p ≤0.05) significantly. Substitution of Baobab pulp for nutrient concentrate increased the mineral composition (Calcium (1.16 – 5.75 ppm), Magnesium (1.09 – 1.83 ppm), Potassium (0.81 – 2.68 ppm), and Iron (0.12 – 0.39 ppm)) of custard samples significantly (p ≤0.05). The addition of Baobab pulp in the custard powder formulation enhanced its chemical composition and sensory attributes. The enhancement level increases with an increase in the proportion of baobab pulp. Kazeem Olatoye, Oluwatobi Olusanya, Abiola Olaniran Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1500 Sun, 28 Feb 2021 00:00:00 -0600 Сonsumer preferences on the market of plant-based milk analogues http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1485 The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-based milk analogues by real and potential consumers and determine the prospects of increasing their assortment. The assortment of plant-based analogues of milk and products made thereof is analyzed. A projection of the almond milk sales was made as one of the most effective product categories. Questioning of consumers conducted to investigate consumer treatment of plant-based milk analogues. The survey covered 436 respondents, of which 37.7% consume plant-based milk regularly and 47.7% of respondents consume this product occasionally. About 15% of respondents have never consumed it. The results show that experimenting with diets and health concerns more often young people (under 30 years of old). Plant-based milk was consumed by men (47.6%) and women (52.4%). Prices for plant-based milk analogues are too high, and its reduction will increase the sales of this product according to respondents. The taste is one of the crucial factors in choosing plant-based milk analogues by respondents. By taste-based preference, the largest shares are with almond milk (20.4%) and oat milk (15.3%). At the same time, 16.2% of the respondents have no preference regarding plant-based milk analogues. It was found that using the titles of traditional milk products for naming plant-based milk analogues is not troublesome for most of the respondents. The derived figures give evidence that consumers, not being sufficiently aware of the origin of plant-based milk analogues, do not understand the differences between traditional products and their plant-based analogues. Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1485 Sun, 28 Feb 2021 00:00:00 -0600 Characterization of Lactobacillus species proposed as probiotics http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 An isolated Lactobacillus from several various sources were identified depending on morphological, microscopically and biochemical tests in vitro analysis of probiotic properties that included: an ability to tolerate in different concentration of bile salt, survival in acidic conditions, their antimicrobial activity, and S-layer characterizations were carried out. It was noticed that isolates of Lactobacillus rhamnosus and L. delbrueckii have a broad activity of antimicrobial and found the isolate L. rhamnosus represented with a survival percentage 6.9% at pH 4.5 and 5.1% at pH 2.0) also L. rhamnosus (5.7% at pH 4.5 and 4.9% at pH 2.0) tolerated acidic media, Lactobacillus spp. has antimicrobial activity against all gram-positive and negative tested isolates. 70 kDa of S-layer protein bands were detected with whole-cell SDS-PAGE analysis, and it's predominant in cells of isolates which grown in MRS broth anaerobically. It was noticed that the collected Lactobacillus isolates could be used as probiotic. Saad Sabah Fakhry, Farqad Abdullah Rashid, Maha Muhamaed Khudiar, Lubna Ayad Ismail, Sarah Khattab Ismail, Reema Jawad Kazem Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1479 Sun, 28 Feb 2021 00:00:00 -0600 Survey of somatic cell counts and milk composition in bulk milk of ewes in dairy practice http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1325 We evaluated milk quality during the sheep dairy period in the year 2018. The study was performed at fifteen dairy farms with differed breeds and crossbreds under Slovakian usual practical conditions (milking and pasture). At the first and seventh farm purebred Tsigai (TS) ewes were kept, at the eight to twelve farm there were purebred Lacaune ewes (LC) and the thirteen farm were kept crossbred Improved Valachian x Lacaune ewes (IV/LC, with a higher proportion of Improved Valachian), the fourteen farm crossbred Lacaune x East Friesian ewes and the last farm were ewes of the synthetic population of Slovak dairy ewe (SD). The milk yield recording and milk sampling were performed once a month during evening milking as a part of milk recording services. The basic milk composition was determined by MilkoScan FT120 (Foss, Hillerød, Denmark) and somatic cell count was determined using a Fossomatic 90 (Foss Electric, Hillerød, Denmark) after heat treatment at 40 °C for 15 min. We found the highest incidence of SCC on farm 14 with crossbred LC/EF 3.940 x 103 cells.mL-1. Followed by farms 12 and 9 with purebred LC (SCC value of 3.318 and 2.489 x 103 cells.mL-1). Farm 7 with purebred TS reached the lowest value (831 x 103 cells.mL-1). The highest fat content was reached by the purebred TS, with gradual growth from March to July. Crossbreds and the synthetic population of Slovak dairy ewe (SD) had the lowest average fat content, which could be affected by feeding. Similar tendencies were found in protein content. Martina Vršková, Vladimír Tančin, Michal Uhrinčať, Lucia Mačuhová, Kristína Tvarožková Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1325 Thu, 11 Mar 2021 00:00:00 -0600 The study of rapeseeds ash composition in the conditions of the agroecological experiment http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1356 A comparative analysis of the seeds ash composition of the breed Rif (Brassica napus L.) rapeseeds grown in the Lipetskaya region was held. The plants were grown in the conditions of the agroecological experiment using mineral (NPK and zeolite) and organic (hen droppings) fertilizers. 6 variants of the experiment were studied – the plants are grown without fertilizers application (the control); the mineral fertilizer (N60:P60:K60) separately and together with zeolite (5 t.ha-1); the zeolite in pure form (5 t.ha-1); hen droppings (5 t.ha-1) separately and together with zeolite (5 t.ha-1). We studied the accumulation of 9 basic elements (in mass %) contained in Brassica napus. seeds ash using the method of energy-dispersive X-ray spectroscopy. The accumulation order of the elements was determined: P ≈ K > Mg ≥ Ca > Mo > S > Zn > Mn > Fe. The proportion of P fluctuated from 10.852 to 11.855 mass %; the proportion of K – from 9.933 till 12.343 mass %. The rapeseeds contained Mg, Ca, and Mo in similar concentrations within the range of 4.0 -5.8 mass %. The combined application of zeolite with organic fertilizer ensured the accumulation of the minerals in the seeds. Correlations between the elements were established. High correlation between elements K and Mo was found (r = 0.96); P and Mg (0.86); P and Fe (r = 0.94); C and Mo (r = 0.86). The positive effect of the combined organic-mineral fertilizers with poultry farms wastes usage on the mineral elements accumulation in rapeseeds was stated. It is noted that the accumulation of P, Ca, Mo, and S in rape seeds leads to a decrease in Zn. Tatyana Zubkova, Svetlana Motyleva, Olga Dubrovina, Ján Brindza Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1356 Thu, 11 Mar 2021 00:00:00 -0600 The study on the process of dehydrating legumes during high-temperature micronization with infrared rays http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1511 Heat treatment is a common operation in grain processing technology. Thermal action on grain is characterized by temperature level and duration. Also, the grain changes all its complex properties. Frequently, the temperature in grain activates the process of change in the moisture content and is accompanied by moisture loss. The processes of change in the heat and moisture are interrelated. Based on the experiments conducted on legumes (different varieties of bean, white lupin), a mathematical model of these processes has been developed and the appropriate non-linear differential equations have been used. The obtained equations cannot be solved either analytically or numerically, because some of the coefficients are unknown. The equations are solved based on certain assumptions. Based on these assumptions, the paper provides the calculation of the change in temperature and moisture content over time in legumes, such as bean and white lupin. The obtained results have been compared with experimental data. Otari Sesikashvili, Nodari Mardaleishvili, Elene Gamkrelidze, Shalva Tsagareishvili Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1511 Thu, 11 Mar 2021 00:00:00 -0600 The effect of tempeh flour from tree bean (Parkia timoriana (dc) Merr.,) seeds on lipid profile in protein-energy malnutrition rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1525 Children with protein-energy malnutrition (PEM) need a food product that can be easily absorbed by the body because they have impaired nutrient utilization and lipid profile disorder. The provision of fermented products such as tempeh is an alternative approach. Seeds of tree bean (Parkia timoriana (DC) Merr.) are a good source of various nutrients needed by children with PEM. This study aimed to prove the effectiveness of the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds on the lipid profile in PEM rats. PEM in rats was induced by a zero-protein diet containing granulated sugar (20 g), vegetable oil (1 g), and cornstarch (24 g). The animals were categorized into a normal control group (K+), a PEM group without treatment (K−); a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 1.5 g.kg-1 BW (P1); and a group fed tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds 3 g.kg-1 BW (P2). The intervention was administered for 30 days. There was a significant increase in HDL levels (p = 0.001) and significant decreases in cholesterol (p = 0.001), triglyceride (p = 0.001), LDL levels (p = 0.001), and atherogenic index of plasma (AIP) (p = 0.000) in treatment groups. In conclusion, the administration of tempeh flour from tree bean (Parkia timoriana (DC) Merr.) seeds increases HDL levels and decreases cholesterol, triglycerides, and LDL level, and atherogenic index of plasma (AIP) in rats with PEM. Nurmasari Widyastuti, Nita Hasna Luthfiah, Rimadhani Ulfa, Mohammad Sulchan, Gemala Anjani, Nyoman Suci Widyastiti, Diana Nur Afifah, Vita Gustin Almira Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1525 Thu, 11 Mar 2021 00:00:00 -0600 The study of the variability of morphobiological indicators of different size and weight groups of hybrid silver carp (Hypophthalmichthys spp.) as a promising direction of development of the fish processing industry http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1537 In water reservoirs, the size and characteristics of fish, in the first place, affect – the composition and clarity of food objects, the number of food competitors and predators, their numbers, industry, and others. Besides, the rate of linear and weight growth are the arteries that determine the value of the species as an object of commercial fishing. The hybrid of silver and bighead carp easily adapts to different growing conditions (from the point of view of the formation of fish-biological indicators), protein in different years depending on feeding conditions, in one reservoir indicators of length and body weight of ribs are inadequate. Evaluating the influence of feeding conditions on the linear growth of the rib, the method of generalized evaluation was used. An indicator equal to the sum of potential fish productivity for phyto-zooplankton was used to characterize the foraging status of a particular condition in a certain period. In terms of the quality of growth indicators, the indicator of the absolute weight of nature with differentiation of farms, age groups, and years was used. The results of the research revealed significant variability in the size and weight characteristics of different groups of silver and bighead carp, which were isolated from ponds and reservoirs. According to the results of experimental studies established for the cultivation of hybrid silver and bighead carp in reservoirs, relatively high rates of linear and weight growth are expected, higher than for similar species, which is provided in the conditions of fish ponds. Alina Makarenko, Mikhailo Mushtruk, Natalia Rudyk-Leuska, Iryna Kononenko, Petro Shevchenko, Melania Khyzhniak, Natalia Martseniuk, Julia Glebova, Alevtina Bazaeva, Maksim Khalturin Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1537 Thu, 11 Mar 2021 00:00:00 -0600 The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557 Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products could decrease effectively high cholesterol intake what would be one of the crucial steps in CVD prevention. Thus, this study is aimed at optimization of treatment conditions (mixing speed, time, and temperature) and β-cyclodextrin addition affecting the measure of cholesterol removal in milk. As found, the optimal conditions were identified such as mixing speed 840 rpm, mixing time 10 min, and the temperature of mixing 25 °C while the most effectivity in cholesterol decrease content (98.1%) was observed after 2.0% β-cyclodextrin addition. The cholesterol removal process did not affect considerably the lightness values L* of treated milk, slight differences were noticed in terms of a* and b* color values but ΔE values were statistically insignificant, i.e., the process of cholesterol removal did not affect visual characteristics of treated milk. So, these conditions can be applied for the production of milk base functional foods with the decreased cholesterol content. Lukáš Kolarič, Peter Šimko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1557 Thu, 11 Mar 2021 00:00:00 -0600 A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1455 This study aimed at investigating the effects of polishing conditions on the physicochemical properties of polished yellow konjac flour (PYKF) with a centrifugal mill using Central Composite Design-Response Surface Methodology (CCD-RSM). Micro-mill milled yellow konjac flour (MMYKF) mass and polishing cycles were the independent variables, with four observed responses (calcium oxalate, viscosity, degree of whiteness (DoW), and glucomannan). The lower limit (-1) and upper limit (+1) for MMYKF mass in this study are 10 and 15 kg, respectively, while the -1 and +1 for the polishing cycle are three times, and seven times, respectively. The optimum prediction occurred at 10 kg of MMYKF mass and six times the polishing cycle with the following characteristics: 0.52 ±0.00% w.b. calcium oxalate, 20362.00 ±16.00 cP viscosity, 62.22 ±0.01 DoW, and 69.43 ±0.02% d.b. glucomannan content, which agreed with the verification data with p-value >0.05 for all observed responses using the paired T-test. Polishing using a centrifugal mill is feasible and promises to be scaled up to industrial scale for yellow konjac flour polishing before the wet extraction process. Jatmiko Eko Witoyo, Bambang Dwi Argo, Sudarminto Setyo Yuwono, Simon Bambang Widjanarko Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1455 Tue, 16 Mar 2021 00:00:00 -0500 Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1483 The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation. Veronika Valková, Hana Ďúranová, Lucia Galovičová, Eva Ivanišová, Miroslava Kačániová Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1483 Tue, 16 Mar 2021 00:00:00 -0500 The potential of red dragon fruit peel yogurt to improve platelet levels in heparin-induced thrombocytopenia in Wistar rats http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1497 Patients infected with the dengue virus will develop thrombocytopenia which can cause bleeding and complications. One of the materials that contain antioxidants and have potential as a functional food is red dragon fruit peel. This peel can be processed into yogurt as a way to increase antioxidant function which ultimately supports the immune system of its users. This study analyzed the effect of red dragon fruit peel yogurt on the platelet levels of thrombocytopenic Wistar rats. It used a pre-post-test control group design. Male Wistar rats were randomly assigned into seven groups: K-; K+; and five treatment groups that received dragon fruit peel yogurt at doses of 5% (K1); 10% (K2); 15% (K3); 20% (K4); and 25% (K5). Thrombocytopenia was induced by 0.1 mL.100g-1 BW of heparin for 3 days. The intervention was carried out for 28 days. The result showed that all groups had significant differences before and after the intervention (p <0.05). Tukey analysis showed that there were significant differences in all groups (p <0.05). Yogurt containing 25% red dragon fruit peel provides an effective dose for improving platelet levels in thrombocytopenic rats. Widya Hary Cahyati, Nur Siyam, Natalia Desy Putriningtyas Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1497 Tue, 16 Mar 2021 00:00:00 -0500 The impact of consumer personality on purchasing behavior in the dairy market in terms of psychological factors http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1556 Since the 1990s of the 20th century, the Slovak dairy industry has undergone many significant changes which have been related to the reduction of the herds of cattle and milk cows, the decrease of quantity of milked milk, low purchase prices of milk, the decline of a great number of milk producers and processors. The consumption of cow´s milk and dairy products in Slovakia is very low in comparison with the countries of the European Union (about 320 kg), Europe (293 kg), the Czech Republic (280 kg), and the rest of the world. It varies around 170 kg per capita per year, which is also considerably lower consumption than the dose of 220 – 240 kg per capita per year recommended by doctors. Since 1990 the production and consumption of dairy products and cheeses have decreased significantly. In Slovakia, the consumption is twice even three times less than in the developed countries of Europe. The reason for this situation is the behavior of a consumer and the factors having an impact on the consumption of cow`s milk and dairy products. The objective of the paper is to indicate the impact of the personal consumers` characteristics on the purchasing decisions on the market of the products of cow`s milk origin, based on the processed answers of the respondents participating in the questionnaire survey. The primary data were obtained via the questionnaire survey, which was conducted with 786 respondents. The questionnaire consisted of four parts – Eysenck`s personality test, the questions targeted at the detection of factors influencing the consumers` purchasing behavior and decision making, the questions related to expressing opinions about cow`s milk and dairy products, and the classification questions providing the information about the respondents. The data were processed by the methods of quantitative and qualitative statistics – Chi-square statistic χ2 test of square contingency, Chi-square χ2 goodness of fit test, two proportion test, Kolmogorov-Smirnov test, the test of hypotheses of relative proportion. Ľudmila Nagyová, Andrej Géci, Alexandra Krivošíková, Elena Horská Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1556 Tue, 16 Mar 2021 00:00:00 -0500 Social demographic factors influencing consumer's preferences on rice attributes in Indonesia: a multinomial logistic approach http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1526 This study assessed factors influencing consumer's preferences on rice attributes in Indonesia using data collected from a sample of 329 consumers in South Sumatra Province in Indonesia. This study used two variables such as independent variables and dependent variables. Independent variables as a predictor of attributes of consumer preferences include social-demographic variables. On another side, dependent variables include attributes of rice-based on the preferences of the consumer. Social demographic factors such as gender, age, number of families, occupation, education, and income are mentioned to influence consumer's preference for rice. Rice attributes such as small broken, chalky grains, higher broken, varieties, family reference, friend reference, suppliers, advertisement, foreign object, residue, packaging, brand, volume expansion, head rice, flavor, aroma soft texture, durability, and whiteness. This study employed the multinomial logistic regression analysis to examine the effects of these variables on rice preference. This study revealed that among household characteristics that influence consumers' preference for rice attributes were household income and the type of occupation of the household head. Julkhaidar Romadhon, Muhammad Yazid, Andy Mulyana, Yunita Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1526 Tue, 16 Mar 2021 00:00:00 -0500 Comparative characteristics of eggs of chickens of domestic and foreign selection in their diverse age http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1501 At this juncture, more and more attention is drawn to the preservation of the gene pool of local breeds of poultry, which have a set of valuable features, including high-quality eggs. In this study, the quality parameters of eggs (egg weight, weight, and proportion of yolk, weight, and proportion of albumen, yolk-albumen ratio, energy value, lipid and fatty acid content in the yolk) of chickens of Ukrainian selection(such hybrids as Plymouth white, Poltava Clay, Birkivska Barvysta and their interbreed hybrids) and foreign commercial crosses (Tetra SL, Tetra H, Super Harko, Lohmann Brown, Highsex White and Brown, High Line W36), at different ages (26, 34, 44 weeks of age) were studied in the comparative aspect. The average egg weight of Ukrainian breeds and hybrids was 51.9 g, 56.5 g, and 61.2 g at the age of 26, 34, and 44 weeks, respectively, in foreign crosses it was much higher - 59 g, 61.2 g, and 64.5 g, respectively (p <0.01). At the same time, there was a probable advantage of the Ukrainian selection bird over the foreign selection bird in the proportion of yolk (by 4.3%, 2.9%, and 4.1% at the age of 26.34 and 44 weeks, respectively), the yolk-albumen ratio (by 0.12, 0.07 and 0.08, respectively) and the energy value of the egg (76, 48 and 60 kJ, respectively). Higher lipid content was found in the egg yolks of domestic chickens in comparison with the foreign hybrid Tetra SL. The total content of saturated and unsaturated fatty acids in the egg yolks in hens of local breeds is higher than in foreign cross. High-quality characteristics of eggs of local breeds and populations are evidence of the presence of a valuable set of genes that require comprehensive study, preservation, and use in the creation of new selectively significant forms. Lyudmyla Nalyvayko, Kateryna Rodionova, Svitlana Pankova, Natalia Shomina, Oleg Katerynych, Mariia Khimych Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1501 Wed, 17 Mar 2021 00:00:00 -0500 Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1480 Protein-energy malnutrition still becomes a problem in the world and Indonesia. The enteral formula is needed in the process of fulfilling overall nutrition in the form of a liquid diet in malnourished patients to digest and absorb nutrients without any difficulties. Amino acid lysine, methionine, cysteine, threonine, and tryptophan are often deficits in children's food; even, malnourished children (stunting, wasting, or protein-energy malnutrition) have decreased amino acids. Tempeh gembus, fermented local food, is used as the main ingredient for the enteral formula, and the hydrolysate process is carried out and made into flour, resulting in more amino acids due to the process of protein breakdown. The making of enteral formula from local food fermentation aims to enable the community to optimize local food into more nutritious food so that it can be produced at the household scale. Other supplementary ingredients are isolated soy protein, pumpkin flour, maltodextrin, sugar, and soybean oil. The enteral formula is isocaloric and isoprotein; it is divided into two with different compositions of the hydrolysate of Tempeh gembus flour. This study aims to determine the content of protein, amino acids, and limiting amino acids in the enteral formula. The amino acid analysis was performed using the HPLC method. Amino acid glutamate has the highest content in enteral formulas A and B (2,080 mg.100g-1and 1,950 mg.100g-1). The total amino acid content of enteral formula A is higher than that of enteral formula B with a difference of 210 mg.100g-1. Enteral formula A has a higher average amino acid content (1,400 mg.100g-1) than enteral formula B (1,378 mg.100g-1), and there is no significant difference (p = 0.812) between them. The enteral formula A has a higher amino acid content, but the highest protein content is in enteral formula B. The limiting amino acids in enteral formulas A and B are the methionine amino acids. Enteral formulas A and B can fulfill the needs of amino acids and be an alternative formula for Children with PEM. Yessie Finandita Pratiwi, Mohammad Sulchan, Diana Nur Afifah, Rusdin Rauf Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1480 Wed, 17 Mar 2021 00:00:00 -0500