Effect of different fibres on texture,rheological and sensory properties of acid casein processed cheese sauces

The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G′ and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.     

Gas‐phase removal of indoor volatile organic compounds and airborne microorganisms over mono‐ and bimetal‐modified (Pt,Cu, Ag) titanium(IV) oxide nanocomposites

The photocatalytic deactivation of volatile organic compounds and mold fungi using TiO₂ modified with mono‐ and bimetallic (Pt, Cu, Ag) particles is reported in this study. The mono‐ and bimetal‐modified (Pt, Cu, Ag) titanium(IV) oxide photocatalysts were prepared by chemical reduction method and characterized using XRD, XPS, DR/UV‐Vis, BET, and TEM analysis. The effect of incident light, type and content of mono‐ and bimetallic nanoparticles deposited on titanium(IV) oxide was studied. Photocatalytic activity of as‐prepared nanocomposites was examined in the gas phase using LEDs array. High photocatalytic activity of Ag/Pt‐TiO₂ and Cu/Pt‐TiO₂ in the reaction of toluene degradation resulted from improved efficiency of interfacial charge transfer process, which was consistent with the fluorescence quenching effect revealed by photoluminescence (PL) emission spectra. The photocatalytic deactivation of Penicillium chrysogenum, a pathogenic fungi present in the indoor environment, especially in a damp or water‐damaged building using mono‐ and bimetal‐modified (Pt, Cu, Ag) titanium(IV) oxide was evaluated for the first time. TiO₂ modified with mono‐ and bimetallic NPs of Ag/Pt, Cu, and Ag deposited on TiO₂ exhibited improved fungicidal activity under LEDs illumination than pure TiO₂.     

Performance indices of a common rail-system CI engine powered by diesel oil and biofuel blends

Conventional fuels used for supplying internal combustion piston engines include petrols and diesel oils produced from petroleum. These are a non-renewable energy source. The environmental policy of the European Union is geared towards increasing the share of renewable fuels in the overall energy consumption. An alternative fuel originating from a renewable source, which could be used for feeding self-ignition internal combustion engines are the fatty acid methyl esters (FAME) of plant oils. The paper reports selected results of testing a 1.3 MULTIJET SDE 90 PS self-ignition engine with the Common Rail reservoir feed system supplied with mixtures of diesel oil and rape oil fatty acid methyl esters (FAME). Tests were carried out on an engine test bed equipped with an eddy-current brake. The purpose of the tests was to determine the economic–energy and ecological indices of engine operation. The concentrations of exhaust gas gaseous components were measured using a MEXA-1600DEGR analyzer, while the particulate concentrations, with a MEXA-1230PM analyzer. In addition, the variations of working medium pressures in the engine chamber and of fuel pressure upstream the injector were recorded as a function of crankshaft rotation angle using the AVL IndiSmart 612 indication system for this purpose. The physicochemical properties of fuels used in the tests were determined using a fuel analyzer. The obtained testing results made it possible to determine and assess the operation indices of the engine fed with mixtures of diesel oil and rape oil fatty acid methyl esters (FAME) with slightly higher ester contents than the requirements of the currently applicable diesel oil standard.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

How important is tryptophan in human health?

Tryptophan (Trp) is an amino acid and an essential component of the human diet. It plays a crucial role in many metabolic functions. Clinicians can use Trp levels in the course of diagnosing various metabolic disorders and the symptoms associated with those diseases. Furthermore, supplementation with this amino acid is considered in the treatment of depression and sleep disorders, mainly due to the Trp relationship with the synthesis of serotonin (5-HT) and melatonin. It is also used in helping to resolve cognitive disorders, anxiety, or neurodegenerative diseases. Reduced secretion of serotonin is associated with autism spectrum disorder, obesity, anorexia and bulimia nervosa, and other diseases presenting peripherals symptoms. The literature strongly suggests that Trp has a significant role in the correct functionality of the brain-gut axis and immunology. This information leads to the consideration of Trp as an essential dietary component due to its role in the serotonin pathway. A reduced availability of Trp in diet and nutraceutical supplementation should be considered with greater concern than one might expect. This paper constitutes a review of the more salient aspects gleaned from the current knowledge base about the role of Trp in diseases, associated nutritional disorders, and food science, in general.     

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs

The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying technology. An acid‐set ripened cheese (Harzer cheese) was tested as the raw material. Cutting, hot air drying and microwave vacuum drying were applied in the technology process. This paper investigates the impact of these processes on the physical properties of the puffs; it also includes sensory evaluation of the resulting product. The cheese pieces expanded by ca. 1000% of their original size with a sharp decrease in the bulk density of the puffed samples. Water activity, hardness and brittleness of the cheese puffs were 0.35, 1511.17 g and 3.20 mm, respectively. The CIE LAB coordinates (in spin position), L*, a* and b*, were 82.81, 1.51 and 20.54, respectively. This paper shows that a new form of dairy product can be produced using microwave technology.