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Kozelova D.,Katedra Hygieny A Bezpecnosti Potravin | Fikselova M.,Katedra Hygieny A Bezpecnosti Potravin | Dodokova S.,Katedra Hygieny A Bezpecnosti Potravin | Mura L.,J. Selye University | And 2 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

This paper is aimed to evaluate the role of additives in food production and to identify how these additives are known and used by consumers in their households. The questionnaire technique was used, the research involved 220 respondents. It was found that the respondents are perceptive to adding of additives into food. Cluster analysis confirmed that the majority of respondents is about the incidence of food additives only partially informed, although 87% of respondents knew what the (E) letter of additive means. The correct answers for each question depended on the age and education of respondents and were not dependent on gender of respondents. We recommend to enhance public knowledge about nutrition, diet and food composition, functions, benefits and safety of food additives. Source


Haris L.,Katedra Skladovania A Spracovania Rastlinnych Produktov | Zitny B.,Katedra Skladovania A Spracovania Rastlinnych Produktov | Muchova Z.,Katedra Skladovania A Spracovania Rastlinnych Produktov
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2010

Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita) delivered to the mill for three years (2007-2009). Physico-chemical parameters observed during the purchase of grain (STN 461100-2) were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, a-amylase activity (falling number), but as the rheological properties of dough from these flours show, these parameters are unsuited enough (un)suitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-chemical properties listed in the current standards (CSN and STN), but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Meritto varieties so do not achieved the expected values of the rheological optimum for "classic" bread processing (bakery products) despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs), classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion). Source

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