Sirvi Autor "Cinkmanis, I." järgi
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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.Kirje Changes in α-amylase activity in honey during the freeze-drying process(2020) Keke, A.; Cinkmanis, I.Honey is a natural product, which is appreciated for its sweetness, high nutritional value and health benefits all over the world. Despite all benefits, the usage of honey in food industry is limited due to its high viscosity. The use of dried honey could be an alternative to liquid honey, and would allow to use it as an additive in a range of many different food products such as sauces, beverages, yogurts etc. There are many parameters, which are used to determinate the quality of honey. α-amylase (diastase) activity is one of the most important criteria to determine the quality and freshness of honey. The aim of the present study was to investigate and compare α-amylase activity in liquid honey samples and freeze-dried honey samples. Overall, 18 honey samples were dehydrated using a freeze-drying method. Freeze-drying of the samples was carried out at – 50.6 °C and the pressure was 0.036 mbar for 72 hours. α-amylase activity in the honey samples was tested using Amylazyme test tablets. The obtained results showed variability in α-amylase activity after the freeze-drying process. As hydroxymethylfurfural (HMF) is another important quality parameter of honey, the content of HMF was determined in the samples by high performance liquid chromatography. In some samples the concentration of HMF after freezedrying increased and was higher than it is allowed according to the International Honey Commission (for example, 55.75 mg kg-1 ).Kirje Development of symbiotic interactions in the faba bean (Vicia faba L.) roots(2019) Dubova, L.; Senberga, A.; Alsina, I.; Strauta, L.; Cinkmanis, I.Double-inoculation of faba bean (Vicia faba L.) seeds before sowing with rhizobium bacteria and mycorrhizal fungi is a known agronomic practice. It improves symbiotic nitrogen fixation and enhances legume supply with mineral elements and water. Effective symbiosis makes it possible to replace some of the required mineral fertilizer needed for plant growth with symbiotically fixed. This will ensure more environmentally friendly agricultural production. The formation of an effective symbiosis depends on a number of biotic and abiotic factors affecting the biochemical signals released by the partners. The biochemical mediator for symbiosis formation is flavonoids. The aim of this experiment was to test the effects of rhizobial and mycorrhizal inocula on symbiosis formation under different temperatures. Beans are an important source of protein for animal feed and human consumption. Four cultivars of faba beans were used - two V. faba var. minor Beck. -‘Fuego’ and ‘Lielplatone’, and two V. faba var. major Harz. - ‘Bartek’ and ‘Karmazyn’. The combination of microorganisms for seed inoculation influenced the frequency of root mycorrhization and abundance of arbuscules. The content of flavonoids in seed exudates correlated (r = 0.93) with germination temperatures. The use of mycorrhizal fungi alone or in combination with rhizobia reduced the amount of flavonoids in the bean seed exudate. In the pot experiment the amount and size of nodules significantly differed between cultivars. Use of mycorrhizal preparation mitigated the effect of inadequate germination temperature. Higher degree of mycorrhization and more intense formation of arbusculs formation was observed in the bean roots grown in vegetation pots in comparison with field ones. Local bred ‘Lielplatone’ had significantly better compatibility with microsymbionts in local agroclimatic conditions.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.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.