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

100%

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

Acta Scientiarum Polonorum. Technologia Alimentaria

2013

tom 12

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.

Intestinal and total tract phytate digestibility and phytase activity in the digestive tract of hens fed a wheat-maize-soyabean diet

100%

Marounek M. , Skrivan M. , Rosero O. , Rop O.

Journal of Animal and Feed Sciences

2010

tom 19

nr 3

The intestinal and total tract digestibilities of phosphorus (P) and phytate P were determined in digestibility trials with laying hens and broiler breeders fed a diet containing P, phytate P and Ca at 6.37, 2.00 and 34.1 g·kg-1, respectively. In both digestibility trials, the total tract digestibility of phytate P was higher than the intestinal digestibility (33 and 35% vs 20 and 18%). In contrast, in both trials the total tract retention of P was lower than the intestinal retention (22 and 19% vs 52 and 42%). Phytate P represented 29.2% of the excreta P of laying hens and 23.6% of the excreta P of broiler breeders. The corresponding proportions of phosphate P were 48.7 and 46.6%, respectively. Samples of digesta and small intestinal mucosa of laying hens were diluted with physiological saline containing sodium phytate and incubated in vitro to determine the phytase activity. The average specific phytase activities in the crop, stomach, small intestinal contents, mucosa and caecal contents were 10.2, 9.2, 14.6, 11.5 and 135 μmol·h-1·g-1, respectively. The total phytase activities (per segment) in the small intestine (including the mucosa) and the caeca were 586 and 663 μmol·h-1, respectively. It can be concluded that phytase activity was present in all sections of the digestive tract. Consequently, in hens fed a wheat-maize-soyabean diet without a phytase supplement, phytate P was partially digestible. A part of the phytate degradation occurred in the hindgut.

A comprehensive look at the possibilities of edible insects as food in Europe – a review

100%

Mlcek J. , Rop O. , Borkovcova M. , Bednarova M.

Polish Journal of Food and Nutrition Sciences

2014

tom 64

nr 3