Zlín, Czech Republic
Zlín, Czech Republic

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Dvorakova P.,Ustav Analyzy A Chemie Potravin | Buresova I.,Ustav Technology A Mikrobiologie Potravin | Kracmar S.,Ustav Analyzy A Chemie Potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L.) and other cereals such as buckwheat (Fagopyrum esculentum Moench) provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye fl our in mixtures did not aff ect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant diff erences were found. All texture parameters deteriorated with staling time.


Galik B.,Katedra vyzivy zvierat | Simko M.,Katedra vyzivy zvierat | Juracek M.,Katedra vyzivy zvierat | Biro D.,Katedra vyzivy zvierat | And 3 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

The aim of this study was to monitor levels of minerals in mare's colostrum in the fi rst 3 days after foaling. Colostrum samples from four warm-blood mares (in three repetitions) were analysed 2, 12, 24, 36, 48 and 72 hours postpartum. The samples were obtained by hand milking. Calcium (Ca), phosphorus (P), magnesium (Mg), sodium (Na), potassium (K), zinc (Zn), copper (Cu), iron (Fe) and manganese (Mn) contents were analysed in each sample. Non-signifi cant decrease of postpartum Ca and Na contents was found in the analysed samples. Signifi cant diff erences (P < 0.05) in P content were detected between 2 and 36 hours postpartum. Content of Mg showed statistically signifi cant diff erences (P < 0.05) during the period after foaling (2, 24, 36, 48 and 72 hours post foaling). Mg concentration reached its maximum (21.8 g.kg -1 of dry matter) 2 hours postpartum and it dropped to its lowest level (5.27 g.kg-1 of dry matter) 48 hours after foaling. Similarly, the highest K content (signifi cant in relation to values obtained 36, 48 and 72 hours postpartum) was detected 2 hours after foaling while the lowest K level (37.96 g.kg-1 of dry matter) was found 48 hours postpartum. As regards the microelements, Cu showed insignifi cant diff erences in its postpartum levels (P > 0.05). Besides growth of Fe levels, decrease of Zn and Mn (P > 0.05) was also observed.


Zelenakova L.,Katedra Hygieny a Bezpecnosti Potravin | Ziarovska J.,Katedra Genetiky a Slachtenia Rastlin | Kracmar S.,Ustav Analyzy a Chemie Potravin | Mura L.,J. Selye University | And 4 more authors.
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2012

The aim of the work was to analyze the changes in the epidemiology of salmonellosis and campylobacteriosis diseases in Slovakia over the past 10 years and evaluate them in the context of epidemiological changes comparing to the EU. Salmonellosis (A020) and campylobacteriosis (A045) belong to the diseases with the highest morbidity in Slovakia. For the period 2001-2010 was reported in Slovakia 109 304 salmonellosis cases in human and 3 327 cases of Salmonella carriage. The fiveyear EU-trend (2005-2009) showed a statistically significant decrease of salmonellosis disease (with a mean reduction of 12% per year). Campylobacteriosis remains a long time the most frequently reported zoonotic disease in humans in Slovakia as well as in EU. For the period of 2001-2010 25 574 campylobacteriosis cases was reported in Slovakia. Most diseases were reported in 2010 with the number 4 591 (84.63 morbidity/100 000 inhabitants). Increase in morbidity is evident since 2003 with an average annual increase of 22%. We focused on more in-depth epidemiological analysis of salmonellosis and campylobacteriosis cases in Slovak Republic in relation to the infection agens and the outbreak of disease transmission mechanism, age and gender, location and seasonality of disease.


Dvorakova P.,Ustav analyzy a chemie potravin | Kucerova J.,Mendel University in Brno | Kracmar S.,Ustav analyzy a chemie potravin
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis | Year: 2011

The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II- VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality - Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10-4J] and alveographic rate P/L - was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.

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