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1

Impact of potassium iodate on the quality of wheat-spelt baked goods

100%
Kohajdova Z., Karovicova J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2010
|
tom 09
|
nr 4
443-450
Background. Human nutrition is of itentimes deficient to important nutrients such as iodine not only in the developing countries but also in the developed countries. Bakery products are consumed every day by many people and offer spread potential for enrichment of final products by various type of nutrients. The study is focused on the monitoring effect of potassium iodate as bakery improver to the quality of wheat-spelt baked goods through methods of rheological, baking test and sensory analysis. The influence of potassium iodate on baked goods staling was also studied. Material and methods. Rheological properties of wheat-spelt dough enriched with potassium iodate were characterised by farinographic measurements. The final product analysis included determination of loaf quality (volume, specific volume, cambering) and sensory attributes. Crumb hardness was evaluated by the manually operated penetrometer AP 4. Results. Potassium iodate influenced the final quality of wheat-spelt baked goods in different ways. Addition increasing doses of potassium iodate reduced dough development time and prolonged dough stability. Results of baking test and sensory analysis showed that products containing dose 1 and 2 mg of potassium iodate had higher volume and cambering in comparison to control sample. Higher dose of this additive negatively affected sensory parameters of final products. Conclusion. It was found that enrichment of baked goods with potassium iodate not only helps increase to daily intake of iodine and but also positively affects rheological and sensory properties of final products.
2

Nutritional valve and baking applications of spelt wheat

100%
Kohajdova Z., Karovicova J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 3
5-14
Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating inereasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and minerał compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities).
3

Influence of hydrocolloids on quality of baked goods

100%
Kohajdova Z., Karovicova J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 2
43-49
The effect of different hydrocolloids (arabie gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Additiori of these compounds con- cluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effeets.
4
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Effect of incorporation of spelt flour on the dough properties and wheat bread quality

100%
Kohajdova Z., Karovicova J.
Żywność Nauka Technologia Jakość
|
2007
|
tom 14
|
nr 4
Effect replacement of wheat flour with spelt flour on the rheological parameters, baking quality and sensory acceptance was studied. Increasing level of spelt flour in the flour blend concluded in enhanced water absorption capacity and longer dough development time. Addition of spelt flour affected baking and sensory parameters of products. The assessors evaluated as the most acceptable baked goods with 15% addition of spelt flour.
5
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Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations

81%
Kuchtova V., Kohajdova Z., Karovicova J., Laukova M.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 4
This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins signifi cantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively.
6

Influence of carrot pomace powder on the rheological characterstics of wheat flour dough and on wheat rolls quality

81%
Kohajdova Z., Karovicova J., Jurasova M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2012
|
tom 11
|
nr 4
Background. Vegetable by-products are considered as good sources of dietary fibre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fibre rich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing of fine wheat flour with 1, 3, 5 and 10% of carrot pomace) on farinographic properties of wheat dough and qualitative and sensory characteristics of wheat rolls were also evaluated. Material and methods. Chemical analyses included determination of moisture, ash, fat, proteins and total dietary fibre. Hydration properties such as water holding, water retention and swelling capacity were also determined. Rheological parameters of carrot pomace powder incorporated wheat doughs were determined by farinograph. Wheat rolls were evaluated for their qualitative (yolume, cambering) and sensory characteristics. Results. Carrot pomace powder was found as good source of total dietary fibre and showed high values of hydration properties. Incorporation of this by-product to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products (decreasing of loaf volume and cambering). From the sensory evaluation resulted that loaves incorporated with carrot pomace powder up to 3% were the most acceptable for assessors. Conclusions. Carrot pomace powder can be considered as suitable functional ingredient for wheat rolls. Enrichment wheat flour with Iow concentrations of carrot pomace powder (1 and 3%) not only increases nutrition value of products but also did not have significant impact on their quality and sensory acceptability.
7

Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures

81%
Magala M., Kohajdova Z., Karovicova J.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2013
|
tom 12
|
nr 3
Background. Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters during fermentation of tarhana, when the level of salt and amount of yoghurt used were varied. Some functional and sensory characteristics of the final product were also determined. Material and methods. Chemical analysis included determination of pH, titrable acidity, content of reducing saccharides, lactic, acetic and citric acid. Measured functional properties of tarhana powder were foaming capacity, foam stability, water absorption capacity, oil absorption capacity and emulsifying activity. Tarhana soups samples were evaluated for their sensory characteristics (colour, odor, taste, consistency and overall acceptability). Results. Fermentation of tarhana by lactic acid bacteria and yeasts led to decrease in pH, content of reducing saccharides and citric acid, while titrable acidity and concentration of lactic and acetic acid increased. Determination of functional properties of tarhana powder showed, that salt absence and increased amount of yoghurt in tarhana recipe reduced foaming capacity and oil absorption capacity, whereas foam stability and water absorption capacity were improved. Sensory evaluation of tarhana soups showed that variations in tarhana recipe adversly affected sensory parameters of final products. Conclusion. Variations in tarhana recipe (salt absence, increased proportion of yoghurt) led to changes in some Chemical parameters (pH, titrable acidity, reducing saccharides, content of lactic, acetic and citric acid). Functional properties were also affected with changed tarhana recipe. Sensory characteristics determination showed, that standard tarhana fermented for 144 h had the highest overall acceptability.
8
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Evaluation of orange juices on the base of selected authenticity markers

80%
Korovicova J., Kohajdova Z., Kukurova K., Lehkozivova J.
Żywność Nauka Technologia Jakość
|
2007
|
tom 14
|
nr 2
Samples of orange juices were evaluated according to standard criteria in Code of Practice and compared with standard RSK values (Richtwerte und Schwankungsbreiten bestimmter Kennzahlen). In 15 orange juices, the content of chlorides, total acidity, volatile acids and ammonia did not exceed values in Code of Practice. It was found that samples F and K (66.30 g/dm3 and 57.65 g/dm3) contained more glucose than is allowed by Code of Practice. Juices G and K did not exceed RSK values for the D-isocitric acid content (103.68 g/dm3 and 109.96 g/dm3). Criterion according to citric and D-isocitric acid ratio corresponded to the normal values in 100% orange juice in samples G, K, L and also in 12% orange nectar P (69.3; 118.6; 51.4 and 72.3).
9
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Isotachophoretic analysis of the artificial sweeteners and time-intensity sweetness evaluation of soft drinks

71%
Lehkozivova J. A., Karovicova J., Kohajdova Z., Suhaj M., Simonova I.
Żywność Nauka Technologia Jakość
|
2006
|
tom 13
|
nr 3
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