Andmebaasi logo

2018, Vol. 16, Special Issue 2

Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/5381

Sirvi

Sirvi 2018, Vol. 16, Special Issue 2 Autor "Cinkmanis, I." järgi

Nüüd näidatakse 1 - 3 3
  • Pisipilt
    Kirje
    Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
    (2018) Kruma, Z.; Galoburda, R.; Tomsone, L.; Gramatina, I.; Senhofa, S.; Straumite, E.; Klava, D.; Kince, T.; Cinkmanis, I.; Zagorska, J.; Kunkulberga, D.
    Th e aim of current research was to assess the nutritional value of breakfast cereals containing germinated spring grain flakes and its changes after 6 month storage. Three types of breakfast cereals were prepared and packaged in two types of Standup pouches – Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the samples were stored at 35 ± 2 °C and dietary fibre, protein, fat, B - group vitamins, sugars, total phenol content and DPPH, ABTS+ radical scavenging activity were dete rmined. Developed breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally, sample S2 is source of protein, riboflavin, niacin, and S3 – is source of riboflavin and high in niacin. Comparing total phenolic content and antioxidant capacity of tested samples S3 showed the highest values. Storage and selected packaging influenced stability of nutrients, and for S1 and S2 AL showed bett er results whereas for S3 – PE.
  • Pisipilt
    Kirje
    Flavonoids and total phenolic content in extruded buckwheat products with sweet and salty taste
    (2018) Krumina–Zemture, G.; Beitane, I.; Cinkmanis, I.
    The aim of research was to evaluate the effect of added ingredients used for taste improvement on flavonoids and total phenolic c ontent in extruded buckwheat products. The added ingredients were – sugar, vanilla sugar, stevia, agave syrup, cinnamon, caraway, garlic powder, sweet pepper powder and salt. Six extruded buckwheat products were analysed, where an extruded buckwheat produc t without added ingredients was a control sample, two extruded buckwheat products were with sweet taste and three products with salty taste. Total phenolic content was determined using the modified Folin – Ciocalteu method but flavonoid content according to LC - TOF - MS method. The highest total phenolic content (p < 0.05) was determined in extruded buckwheat product with vanilla sugar + stevia (91.17 ± 0.67 GAE mg 100g - 1 DW). It was almost three times higher than in the control sample. The significant difference s were observed in extruded buckwheat products with caraway + salt + agave syrup (41.5 ± 0.12 GAE mg 100g - 1 DW) and sweet pepper powder + salt + agave syrup (42.39 ± 0.80 GAE mg 100g - 1 DW) comparing to other extruded products (p < 0.05). The highest content of rutin and quercetin (p < 0.05) was established in extruded buckwheat product with garlic powder + salt + agave syrup, whereas the highest content of catechin and epicatechin – in extruded buckwheat product with vanilla sugar + stevia. The extruded buckw heat product with caraway + salt + agave syrup in addition contained luteolin, kaempferol and isoquercitrin. The results of research showed that some added ingredients used for taste improvement can significantly influence the total phenolic content and fl avonoid content.
  • Pisipilt
    Kirje
    A study of commercial β-galactosidase stability under simulated in vitro gastric conditions
    (2018) Žolnere, K.; Ciproviča, I.; Ķirse, A.; Cinkmanis, I.
    β-Galactosidase activity in milk may be affected by several factors, such as temperature, pH, milk composition, and metal ions. It is important to note that digestive proteases and gastrointestinal pH can affect enzyme activity during transit through the gastrointestinal tract. For the investigation of commercial β - galactosidase stability in human and animal gastric tracts, human gastrointestinal tract (GIT) models were employed, enabling prediction of enzyme activity under in vivo conditions. The aim of this study was to analyse and compare commercial β - galactosidase stability under simulated in vitro gastric conditions. Commercial enzymes (Ha Lactase 5200 produced by Kluyveromyces lactis and NOLA™Fit5500 produced by Bifidobacterium bifidum expressed in Bacillus lichenifo rmis , Chr. Hansen, Hørsholm, Denmark; GODO - YNL2 produced by Kluyveromyces lactis , Danisco, Copenhagen, Denmark) were used for this study. Commercial enzymes were added to GIT models at 1 and 5 mL L – 1 . The enzyme activity was assessed as the percentage of l actose hydrolysis by the enzymes from Kluyveromyces lactis and Bacillus licheniformis using HPLC after digestion. β - Galactosidase extracted from yeast ( Kluyveromyces lactis ) and bacteria ( Bacillus licheniformis ) was found to be effective as a strategy for improving lactose tolerance.