Abstract.To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.
Biscuits hold an important position in food industry due to variety of taste, nutrition, crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification with a wide variety of protein rich cereal such as barley. Colour is essential to the manufacture of biscuits of good quality. During baking, complex chemical reactions take place in the biscuits, such as the Maillard reaction and caramelization. The aim of this study was to evaluate the changes in colour of biscuits during baking. Biscuits were produced according to AACC 10-50D method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and change of their color was determined after 6 and 12 months.
Introduction. Osteoporosis is a complex, multi-factorial bone disease leading to increased risk of fracture. Calcium as a nutrient is associated with the formation and metabolism of bone. The inadequate calcium intake leads to decreased bone mineralization and consequently an increased risk of osteoporosis. Materials and methods. The study group was constituted by 104 postmenopausal women. Bone mineral density (BMD) at the participants' lumbar spin and hip was measured by dual-energy X-ray absorptiometry (DXA). The daily calcium intake (DCI) was assessed using a validated quantitative food frequency questionnaire (FFQ). Each participant also completed a core questionnaire that included general demographic data as well as questions about personal and family history of fractures, menopause onset, lifestyle behaviors, and corticosteroids use. Results and discussion. The mean daily calcium intake among our study participants was 854.3±260.4 mg which is below the calcium recommended nutrient intake (RNI) for postmenopausal women. This study's findings confirmed that the reduction of the bone mineral density (BMD), reported using T-scores, depends on age and choice of measurement site. Our results also showed that higher body mass and body mass index (BMI) in participants are associated with higher BMD. The reduced bone density among postmenopausal women was related with the existence of previous personal fractures and the family history of fractures in diagnosed persons. The insight into exogenous risk factors of osteoporosis in this study showed that the most of the participants consume caffeine every day and have insufficient physical activity and sun exposure. Conclusions. Education on the importance of calcium in the diet and knowledge on the lifestyle factors that affect bone loss are needed toward decreasing risk for osteoporosis and related fractures in postmenopausal women.
The aim of the study was to investigate the effect of bioprotective culture (Lactobacillus sakei) on certain parameters of burgers, under industrial condition. Four groups of burgers were produced: without additives (R), as referent ones; with additives and antioxidants (R/B/A); with bioculture B-2 SafePro (Lactobacillus sakei
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