<abstract>
<title style='display:none'>Abstract</title>
The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p &lt; 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p &lt; 0.05) in sensory descriptors.
</abstract>

Effect of storage on sensory quality of chocolate

<abstract>
<title style='display:none'>Abstract</title>
The aim was to evaluate the effect of the addition of garlic powder to the feed of young rabbits (kittens) on production parameters (incl. growth) and blood biochemical traits. Twelve local Iraqi rabbit kittens were selected (4-5 weeks of age) with an average weight of 330±5 grams. Each kitten was housed individually in a cage (1.5 x 2.0m) to ensure they had free access to feed and water. The kittens were divided into three groups of four according to three feeding trials (T1, T2 and T3) to evaluate production efficiency. The kittens were fed a controlled ration containing crude protein (16.6%) and metabolizable energy (2791Kcal/kg feed), with 1% <italic>garlic powder</italic> (dry weight; g/kg) added to the control ration of T2, and 2% to T3 (T1 was the control group, i.e. without <italic>garlic powder</italic>). The total weight gain, feed consumption rate and feed conversion ratio were calculated. Blood samples were obtained from all the kittens at the end of the trial period to determine specific blood biochemical traits, including total protein, triglyceride, cholesterol and glucose. At the end of experiment, the control ration was found to have a statistically significant (p≤0.05) effect on almost all production parameters and blood biochemical traits. It was shown that there was a statistically significant (p≤0.05) reduction in total weight gain, cholesterol, glucose, triglyceride, ALT and AST in those kittens fed with the added <italic>garlic powder</italic>.
</abstract>

The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits

<abstract><title style='display:none'>Abstract</title>Resveratrol is one of the phenolic compounds with high antioxidant activity. It occurs in nature in two forms, cis- and trans-. The cis- form occurs in grapes, but after being processed into wine, the trans- form is now present. The presence of resveratrol has been demonstrated in more than 72 plant species, mainly in the skins and on the surface of these plants. The physiological function is not completely known, but the highest values of resveratrol have been found in plants infected with microorganisms. Resveratrol is also a phytoalexin, a plant antibiotic that has a protective function in plants. A positive effect of resveratrol has also been observed in humans. According to research, the recommended daily dose should be 12.5 mg/kg body weight, which, according to the levels of resveratrol found in food, cannot be achieved with wine or any other food. Due to very poor bioavailability, where almost three quarters of resveratrol are metabolized in the body, consumption of the recommended daily dose is highly unrealistic. Despite its very low bioavailability, resveratrol has been shown to be an important cardioprotectant, has antitumor activity, is effective in the fight against aging and diabetes, and also acts as a neuroprotective agent. The main method for determining the resveratrol content in food is by high performance liquid chromatography. The aim of the review was to make an overview about chemical properties of resveratrol found in wine.</abstract>

Resveratrol content in wine – resveratrol biochemical properties

<abstract>
<title style='display:none'>Abstract</title>
Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (<italic>r</italic> = −0.52, −0.56, and 0.49 for N = 100 and P = 95%).
</abstract>

Alternative Use of the Extensograph-E in the Role of a Texturometer

<abstract>
<title style='display:none'>Abstract</title>
In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p&lt;0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.
</abstract>

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

<abstract>
<title style='display:none'>Abstract</title>
<italic>Listeria monocytogene</italic>s is a pathogenic bacterium that causes listeriosis. Listeriosis is a serious and often fatal disease caused by the ingestion of contaminated foods. <italic>Listeria monocytogenes</italic> contaminates various types of food. It turns out that ready-to-eat foods can be a very common source of this pathogenic bacteria. The aim of this study was to evaluate the microbial quality of ready-to-eat foods. The main focus was given on evaluation of the presence of <italic>L. monocytogenes</italic> in this group of food. Total number of 50 samples were devided into three categories: pastries (<italic>n</italic> = 29), salads (<italic>n</italic> = 13) and others (<italic>n</italic> = 8). All samples were analyzed for presence of <italic>L. monocytogenes</italic> using a conventional cultivation method ISO 11290-1:2017. As confirmation tests were used API Listeria test and PCR. The presence of <italic>L. monocytogenes</italic> was detected in 3 (1.5%) samples. All positively tested samples belonged to the category pastries, specifically: Caesar wrap, Caprese mozzarella and dried tomatoes tortilla, Halloumi cheese and roasted pepper tortilla. The results of this study indicate that consumption of RTE foods can pose a risk of listeriosis, especially for consumers from susceptible risk groups.
</abstract>

Occurrence and detection of <italic>Listeria monocytogenes</italic> in ready-to-eat foods

<abstract>
<title style='display:none'>Abstract</title>
Currently, coffee is among the most consumed non-alcoholic beverages in the world. Due to the increased consumer demand for coffee, there is an excessive production of waste arising during this beverage preparation. The accumulated waste from coffee consumption is in literature named spent coffee grounds (SCG). The accumulation of SCG can adversely affect the environment. When significant amounts of SCG are disposed of inlandfills, their anaerobic degradation occurs, which leads to the formation and emissions of greenhouse gases such as methane and carbon dioxide. Furthermore, chemical substances are released into the environment, such as tannins, polyphenols or caffeine, which can affect soil fertility. In order to reduce the undesirable impact on the environment, various repeated methods of this by-product utilization and their application on the market are being studied. The aim of the work was to create an up-to-date overview of the use of SCG invarious branches of industry. The information obtained can be considered usable foundation and base for further research about SCG.
</abstract>

Ways to Reuse Spent Coffee Ground: a Brief Overview

<abstract>
<title style='display:none'>Abstract</title>
This comprehensive review delves into the extensive application of response surface methodology (RSM), a prominent mathematical and statistical technique, for modeling and optimizing the extraction of food-grade bioactive compounds from plant sources. The paper elucidates the optimization approach, covering experimental design, empirical models for response prediction, and the utilization of the desirability function for multiple response optimization. RSM provides a contemporary means to concurrently analyze and optimize various factors, presenting mathematical models for enhancing extraction processes efficiently. The review showcases RSM applications in traditional extraction techniques such as classical solvent extraction, Soxhlet extraction, and hydrodistillation, with a focus on factors like extraction time, temperature, ratio of plant material to solvent, and solvent concentration. The economic feasibility of RSM-optimized extraction processes is discussed, encompassing considerations of processing time, solvent consumption, and overall cost reduction. Critical aspects and challenges related to RSM implementation in extraction optimization are addressed, underscoring the significance of appropriate experimental design, model accuracy, and the incorporation of multiple responses for comprehensive optimization. The review concludes by emphasizing the pivotal role of RSM in guiding rational and efficient extraction processes for various valuable natural compounds from plant materials.
</abstract>

Optimization of food-grade bioactive compound extraction from plant sources by response surface methodology approach: A comprehensive review

<abstract><title style='display:none'>Abstract</title>
Acorns, the fruit of the oak tree, as well as oak leaves have been for a long time an important source of food in various cultures throughout history. However, over the time they have disappeared from the diet and their usage in the food industry was minimal, especially due to the high tannin content and astringency. Despite that, several products have begun to appear on the market in the recent years such as an acorn flour or acorn coffee substitute and some studies were focused on the possibilities of using oak leaves extracts as a natural antioxidant against protein and lipid oxidation in the meat industry as well as for the beverage production.
</abstract>

Utilization of Oak (genus <italic>Quercus</italic>) tree parts in food industry: a review

<abstract>
<title style='display:none'>Abstract</title>
The polymerase chain reaction (PCR) is the canonical DNA analysis technique that has enabled the understanding of the complexity of organisms and significantly advanced achievements in the field of biological sciences. Today, the method is still widely used in basic science research, but PCR-based diagnostics are becoming increasingly important in industries such as food and agriculture. This method provides high sensitivity because it requires trace amounts of template DNA to generate enough copies for detection. Using primers specific to the DNA sequence ensures the high specificity of the test. The advantages of the method are time – and cost-effectiveness and reproducibility. PCR-based techniques have found favor in areas where food traceability is important, whether from an economic, legal, health, or religious-cultural point of view. This review outlines the most important aspects in which the PCR method has been successfully applied, namely in the protection of human health by enabling the identification of foodborne pathogens or allergens. Furthermore, the use of PCR in the so-called green criminology, a branch that deals with tracking illegal practices such as food adulteration, compliance with the labeling rules, and detection of food products containing GMO material or other undeclared food ingredients, was also described.
</abstract>

Polymerase chain reaction: a powerful analytical tool in the field of food safety

<abstract>
<title style='display:none'>Abstract</title>
Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.
</abstract>

Effect of whole-grain flour addition on bread sensory quality

<abstract><title style='display:none'>Abstract</title>The aim of this work was to evaluate the effect of addition of 10 % fermented feed (FF) into commercial broiler feed on fatty acid profile, chemical composition and oxidative stability of chicken breast meat fat. FF was prepared by the process of fungal solid-state fermentation. Application of FF into the commercial feed mixtures resulted in increased content of gamma-linolenic and oleic acid in broiler breast meat (P &lt; 0.05). Oxidative stability of meat fat was significantly higher in experimental broilers group fed diet with the addition of 10% FF (P &lt; 0,05) after storage period of samples for seven days at temperature of 4 °C.</abstract>

Effect of feeding of 10 % prefermented feed on fatty acid profile and oxidation changes in chicken breast meat

<abstract><title style='display:none'>Abstract</title>One of the most important environmental factors, which affects the environment of a healthy life is diet. About 75% of new diseases that have occurred since 2000 in the population of Bosnia and Herzegovina have come from animals or products of animal origin. So-called zoonoses are diseases that can be transmitted from animals to humans most often through food. In addition to zoonoses, contamination of soil, water, air and plants also affects, to a large extent, directly or indirectly the environment of a healthy life. Soil, air, water and plants can be contaminated with pollutants such as heavy metals in the soil or dangerous substances that produce certain types of mushrooms, all of which are transferred in many ways to food production processes. The research define the characteristics of a healthy living environment complemented with healthy food, then explain and demonstrate, on appropriate examples, what are the hazards or hazardous places in food production and show how to reduce the likelihood of their occurrence using the standard and applicable regulations.</abstract>

Assessing the risks in food processing to a healthy living environment

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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Maso International – Journal of Food Science and Technology is a journal of the University of Veterinary Sciences in Brno, under the Faculty of Veterinary Hygiene and Ecology in the Czech...

Maso International – Journal of Food Science and Technology is a journal of the University of Veterinary Sciences in Brno, under the Faculty of...

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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