Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners

E. Ivanišová¹*, D. Mošaťová¹, Z. Hlaváčová², P. Hlaváč², D. Kunecová², B. Gálik³, M. Čech¹, Ľ. Harangozo¹ and P. Kubiak⁴

¹Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovak republic
²Slovak University of Agriculture in Nitra, Faculty of Engineering, Institute of the Electrical Engineering, Automation, Informatics and Physics, Trieda A. Hlinku 2,
SK-949 76 Nitra, Slovak republic
³Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Institute of Nutrition and Genomics, Trieda A. Hlinku 2, SK-949 76 Nitra, Slovak republic
⁴Poznań University of Life Sciences, Department of Biotechnology and Food Microbiology, Wojska Polskiego 28, PL-60 637 Poznań, Poland
*Correspondence: eva.ivanisova@uniag.sk

Abstract:

The aim of the study was to investigate the effects of replacing refined beet sucrose in gingerbread with different types of sweeteners (cane sugar, sorbitol, xylitol, maple syrup). The content of fat, dry matter, dietary fibre, ash, crude protein, amino acids, selected microelements, and caloric value were determined. Organoleptic and dimensional (3D-analysis) properties were also evaluated.

The fat content in samples ranged from 11.13% to 11.97%, crude fibre content – from 0.53% to 0.55%, ash content – from 0.72% to 1.06%, and crude protein – from 7.92% to 8.12%. The analysis of amino acids revealed that glutamic acid was dominant in the samples with its concentration ranging from 19.14 mg g^-1 (control sample) to 23.88 mg g^-1 (sample with maple syrup). The caloric value was the highest in the control sample which contained sucrose from sugar beet and the one containing xylitol (~4,480 cal g^-1). The lowest – in the sample with maple syrup (4,247 cal g^-1). The total content of selected microelements determined in the tested samples with atomic absorption spectrometry (Fe, Mn, Zn, Cu, Co, Ni, Cr, Cd and Pb) were within the limits permitted by the regulations of the Slovak legislation. The 3D analysis of samples with Volscan Profiler indicated that volume, width and height was better in the samples with sweeteners than in the control sample. The gingerbread with xylitol had best organoleptic properties, as evaluated by sensory panellists.

Key words:

bakery product, cane sugar, maple syrup, properties, sorbitol, xylitol

Study of transhydrogenase systems features in the mutants of the yeast pachysolen tannophilus for the production of ethanol and xylitol from agricultural wastes

O. Bolotnikova¹,², J. Bazarnova², E. Aronova² and T. Bolotnikova²

¹Petrozavodsk State University, Institute of Medicine, Department of
biomedical chemistry, immunology and laboratory diagnostics, Lenina Str., 33,
RU 185910 Petrozavodsk, Republic of Karelia, Russia
²Peter the Great St. Petersburg Polytechnic University, Graduate school of biotechnology and food science, Polytechnicheskaya Srt., 29, RU 195251 Saint Petersburg, Russia

Abstract:

The key catabolic enzymes of D-xylose, an important structural component of different agricultural wastes, were studied in cells of mutant strains of the xylose-assimilating yeast Pachysolen tannophilus. The evaluation of catalytic activity and cofactor specificity of xylose reductase (ЕС 1.1.1.307) and xylitol dehydrogenase (ЕС 1.1.1.9) confirmed the dependence of intracellular catabolic pathway for D-xy lose on the NAD×H/NADP×H ratio, formed under microaerobic conditions. The study of total activity of some NAD⁺/NAP×H-dependent dehydrogenases revealed the metabolic characteristics of the yeast cells, which could ensure selective ethanol or xylitol production. Thus, the efficient involvement of D-xylose into the Embden–Meyerhof–Parnas pathway provided not only the high activities of xylose reductase and xylitol dehydrogenase, but also of 1-glycerophosphate dehydrogenase (EC 1.1.1.8) and lactate dehydrogenase (ЕС 1.1.1.27), respectively. The inhibition of activity of these enzymes led to selective production of xylitol from D-xylose. On the base of the experimental results, the principles of metabolic engineering of xylose-assimilating yeasts were formulated. The possibility of bioethanol and xylitol production from different agricultural wastes using xyloseassimilating
yeasts are discussed.

Key words: