Tag Archives: properties

xxx E. Ivanišová, D. Mošaťová, Z. Hlaváčová, P. Hlaváč, D. Kunecová, B. Gálik, M. Čech, Ľ. Harangozo and P. Kubiak
Nutritional, physical and sensory quality of gingerbread prepared using different sweeteners
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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.

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1495–1500 M. Wasserbauer, D. Herak, C. Mizera and P. Hrabe
Utilization of image analysis for description of drying characteristics of selected tropical fruits
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Utilization of image analysis for description of drying characteristics of selected tropical fruits

M. Wasserbauer¹, D. Herak¹*, C. Mizera¹ and P. Hrabe²

¹Czech University of Life Sciences Prague, Faculty of Engineering, Department of Mechanical Engineering, Kamycka 129, CZ16500 Prague, Czech Republic
²Czech University of Life Sciences Prague, Faculty of Engineering, Department of Material Science and Manufacturing Technology, Kamycka 129, CZ16500 Prague, Czech Republic
*Correspondence: herak@tf.czu.cz

Abstract:

This study is focused on the utilization of image analysis for description of dimensions, and colours changes of fruits during drying process. Selected tropical fruits such are banana (Musa acuminata), mango (Magnifera indica) and pineapple (Ananas comosus) originally from North Sumatera in Indonesia were used in this experiment. Sliced pieces of the fruits were dried in experimental oven under temperature 90 °C for period of time 180 min and image of fruits samples were recorded by digital camera with HD resolution continuously throughout drying process. With aid of image analysis using Image J software and regarding to drying characteristics the colours and dimensions of the samples were analysed.

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175-182 E. Baksiene
The influence of lake sediments on the fertility of Cambisol
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The influence of lake sediments on the fertility of Cambisol

E. Baksiene

Voke Branch of the Lithuanian Institute of Agriculture, Žalioji aikštė 2, Trakų Vokė,LT-02232 Vilnius; e- mail: eugenija.baksiene@voke.lzi.lt

Abstract:

Lake sediments as a potential fertilizer were studied at the Voke Branch of the Lithuanian Institute of Agriculture during 1994–2004. The aim of the research was to establish the influence of lake sediments and their mixtures with other organic matter (manure, sewage) on the crop yield and soil agrochemical and physical properties; to compare the effect of sediments with that of a sediment-manure mixture.Experimental evidence suggests that lake sediments had no effect on soil acidity. Thehigher rate of sediments (100 t ha-1) increased the content of total nitrogen in the soil by 0.002–0.021 and humus by 0.53 percentage units. Application of lake sediments had a positive impact on the quality of physical properties of sandy loam Cambisol. Various rates of sediments increased the soil moisture content and porosity, and declined soil bulk density. The rate of lake sediments 50,100 t ha-1 increased the productivity of crop rotation by 8–30%, manure – by 21–25%. Fertilization with lake sediments at a rate of 100 t ha-1 and pure manure produced 25–30% of the yield of energy units per year.

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111–119 E. Bakšiene
Effects of lake sediments on changes in sandy loam cambisol properties and on crop productivity
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Effects of lake sediments on changes in sandy loam cambisol properties and on crop productivity

E. Bakšiene

Voke Branch of the Lithuanian Institute of Agriculture, Žalioji aikšte 2, Traku Voke, LT-02232 Vilnius; e-mail: eugenija.baksiene@voke.lzi.lt

Abstract:

The feasibility of using lake sediments as fertilisers has been studied at the Voke Branch of the Lithuanian Institute of Agriculture since 1994. The experiments were carried out on a sandy loam cambisol on two backgrounds (without mineral fertilisers and with minimal rates of mineral fertilisers) in the crop rotation (maize, barley with under-crop, perennial grasses of the 1st and 2nd years of use, winter rye) with the application of calcareous (25 t ha-1), organic (10, 40 t ha-1) and siliceous (25, 100 t ha-1) lake sediments and their mixtures with manure and limestone. Organic fertilisers were applied only to the first crop (maize) in the rotation.
Experimental evidence suggests that calcareous sediment and limestone declined soil acidity, whereas organic and siliceous sediments had no effect on soil acidity. Only the higher rate of organic (40 t ha-1) and siliceous (100 t ha-1) sediments increased the content of total nitrogen in soil by 0.002–0.021 and that of humus by 0.53 percentage units. Fertilisation with mineral fertilisers compensated for the amount of mobile phosphorus and potassium necessary for crop growth.
The application of lake sediments had a positive impact on the quality of sandy loam cambisol physical properties. Organic and siliceous sediments increased the soil moisture content and porosity and declined the soil bulk density to a higher degree than calcareous sediment. Calcareous sediment improved the afore-mentioned soil physical characteristics to a greater extent compared with limestone. All rates of organic sediment gave a crop yield increase of 4–20%, 10 t ha-1 of sediment with 25 t ha-1of manure gave a yield increase of 22–25%, and 50 and 100 t ha-1 rates of siliceous sediment a yield increase of 8–30%.

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