Wyniki wyszukiwania - Biblioteka Nauki

Nowa wersja platformy, zawierająca wyłącznie zasoby pełnotekstowe, jest już dostępna.
Przejdź na https://bibliotekanauki.pl

Ograniczanie wyników

Znaleziono wyników: 3

Liczba wyników na stronie

Wyniki wyszukiwania

Sortuj według:

Ogranicz wyniki do:

Textural and sensory properties of the sweet Czech Christmans bread with sugar solutions

100%

Boudova Pecivova P. , Kuban V. , Mlcek J. , Rop O.

nr 2

Background. The effect of sugar Solutions, commonly used for preparing and improving quality of ice creams, that have a similar effect on the sweet Czech Christmas bread was checked. Material and methods. Commercial wheat flour T 512 ingredients were used for preparing dough and final products. Sugar Solutions A, B were used as sweeteners for sucrose. Texture properties of dough and the sweet Czech Christmas bread were measured on the TA-XT Plus Texture Analyzer. The sweet Czech Christmas bread was subjected to sensory evaluation. Results. Dough firmness did not differ from each other or the control dough. The sweet Czech Christmas bread with partial substitutions of sucrose with the sugar solution A (containing 77.50 g of sugar in 100 g of sugar solution; 77.5°Brix ±1.5) had the same firmness as the control sample after baking and 3‘ day storage. Products with partial substitutions of sucrose with higher amounts of sugar solution B (40-50 g kg1), which contained 80 g of sugar in 100 g of sugar solution; 80°Brix ±1.5, had higher firmness after the 3rd day of storage. No difference was found among samples with partial substitutions of sucrose with the sugar solution B after baking. Sensory analyses did not show any significant changes in monitored characteristics (taste, sensation when swallowing, sweetness, dryness, pliancy, crispness, gumminess, saliva-absorbing capacity and quality). Conclusions. Partial substitution of saccharose by these sugar Solutions is not preferable for the sweet Czech Christmas bread. There is no evidence of the same effect of sugar Solutions on bakery products.

Effect of temperature and feed on the mineral content and the content of selected heavy metals in mealworm

63%

Adamkova A. , Mlcek J. , Adamek M. , Fisera M. , Borkovcova M. , Bednarova M. , Hlobilova V. , Vojackova K.

nr 3

Assessment of antioxidants by HPLC-MS in grapevine seeds

63%

Sochorova L. , Klejdus B. , Mojmir B. , Tunde J. , Mlcek J. , Sochor J. , Ercisli S. , Kupe M.

nr 6

It is well known, that grapevine seeds are rich in significant antioxidants. However, the issue of dealing with the analysis and comparison of antioxidant components in the seeds of Vitis vinifera L. in individual cultivars has not yet been sufficiently studied. The experiment was performed with extracts of three varieties (Blaufränkish, Italian Riesling and Cabernet Moravia) and three interspecific cultivars (Nativa, Marlen and Kofranka). Contents of nine major flavonoids (apigenin, astragalin, hyperoside, isorhamnetin, kaempferol, myricetin, quercetin, quercitrin and rutin) and two procyanidins (procyanidin A2 and procyanidin B1) were assessed by the HPLC/MS method. The highest contents of antioxidants were found out in interspecific cultivars Marlen and Nativa while the lowest one was assessed in the cultivar Cabernet Moravia. The most represented flavonoid was hyperoside (cultivar Marlen – 15.66 mg∙l–1), least represented was kaempferol (cultivar Cabernet Moravia – 1.81 µg∙l–1).