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Acta Alimentaria
Authors:
V. Losó
,
A. Tóth
,
A. Gere
,
J. Heszberger
,
G. Székely
,
Z. Kókai
, and
L. Sipos

According to international studies the consumer preference of apple varieties is defined by the flavour and texture and the consumers’ opinion about the heavily sour character, the mushy texture and the barely chewable peel is negative. However, the preference level and nutritional values of the apple juices are determined by the variety used, the maturity level and the processing of the fruits. In our study we conducted the external and internal preference mapping of two apple juices with 100% fruit content according to the industrial practice. It propounded several questions about the method of the preference mapping which were the following: product specific training of the assessors, panel performance monitoring, number of samples, representativity, scale use and marking, reasons of the singular matrix, segmentation method, segmentation criterion, power of the paired post-hoc analysis, number of the principal components (PC’s), etc. Finding the answers of the questions above it is possible to establish a good preference mapping practice.

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In this study five commercial product types (frozen sweet corn, fresh champignon, hazelnut chocolate bar, non-carbonated bottled water and Sedum species) were evaluated by two different sensory methods to determine how does the brand/type/variety knowledge influence the sensory perception based product judgement. One of the used methods is the blind sensory test where the samples have random 3-digits code and the remarkable signs are eliminated. The second is the test with knowledge of brand where the participants can see the brands and the package of the products. After the evaluation one-way ANOVA was conducted to identify the non-significant attributes. As the second step of the analysis least square difference method was used to determine which attributes are different at 95% or 99% significance level. During data analysis the common profile plots of the samples were created. The results of the study showed that there is only one sample (hazelnut chocolate bar) where significant difference appeared between the methods used.

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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten improved both texture and nutrition value of pasta products. Total polyphenol content, antioxidant capacity, total protein content, free and total amino acid composition were studied. Quality analysis of dried pasta products were carried out according to Hungarian standards. Data was analysed with Kruskal-Wallis test, Dunn's pair-wise post hoc test was used with Bonferroni correction. The correlation was determined by Spearman's rank. Addition of cricket flour modified the pH, acid value, moisture content, and colour of the samples, these changes lasted during storage. Enrichment could increase the total phenol content significantly even at the low level of 10%. Heat treatment during pasta processing had negative effect on the antioxidant capacity except at higher cricket flour contents. Cricket flour's high protein content proportionately increased millet flour's, thus pasta products'. Dried pasta products passed all quality norms. Enrichment of millet flour with cricket flour is favourable from both nutritional and quality aspects.

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In the case of a widely used spice — Origanum vulgare subsp. hirtum — the effect of different drying methods (natural, and by using dryers at temperatures of 30°C, 40 °C, 45°C) was investigated referring to the essential oil amount and composition in the final material. The sensory characteristics of olive oils flavoured by the oregano samples were also determined. The essential oil amount and the area percentage of its main component — carvacrol — were significantly influenced by the different drying temperatures. Compared to the natural way of drying in the case of the essential oil content the drying temperature of 40°C and 45°C was preferable for the higher amounts. Referring to the carvacrol area percentage the drying temperature of 30°C resulted in the highest amounts (89.74±0.28%), that was affirmed by the sensory analysis as well; based on the taste descriptions the consumers found it the most pungent one. According to our results sensory analysis data in most of the cases corresponds to the GC-MS measurements and give a much more complex characterisation of a spice.

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Orvosi Hetilap
Authors:
Alíz Erdélyi-Sipos
,
Krisztina Badacsonyiné Kassai
,
Jolán Kubányi
,
Zsuzsanna Szűcs
,
Lajos Biró
, and
L. Bence Raposa

Absztrakt:

Bevezetés: Az elmúlt időszakban megjelent kutatási eredmények alátámasztják azt a feltételezést, hogy a felnőttkori krónikus betegségek kialakulását jelentősen befolyásolja a méhen belüli tápanyag-ellátottság és a kisdedkorban folytatott táplálás és táplálkozás. Célkitűzés: A vizsgálat célja a hazai 0–3 éves csecsemők, kisdedek táplálkozási szokásainak felmérése, illetve a csecsemő- és kisdedkorú gyermekek táplálkozását a leginkább jellemző problémák feltárása, a táplálási/táplálkozási ajánlások módosításához, korszerűsítéséhez szükséges adatok megismerése, szolgáltatása volt. Módszer: A vizsgálat a Magyar Dietetikusok Országos Szövetségének szakmai koordinálásával, iparági kutatás keretében valósult meg 2015. június és augusztus között, Budapest, Debrecen, Győr, Szeged és Pécs városainak 0–3 éves populációja körében. A felmérés antropometriai mérésekkel és validált háromnapos táplálkozási naplóval történt. Eredmények: A 4–12 hónapos (n = 220) csecsemők 18,6%-a 10 percentilis alatti értékkel rendelkezett, 10% 85–97 percentilis közé esett, míg 3% meghaladta a 97 percentilist. A 12–24 hónapos (n = 227) gyermekek 15%-a 10 percentilis alatti testtömegindexszel (BMI) rendelkezett (sovány), 14% BMI-je 85–97 percentilis közé esett (túlsúlyos), és 2,6% a 97 percentilist meghaladó BMI-vel rendelkezett (elhízott). A 25–36 hónapos gyermekek (n = 184) 70%-ának normál-BMI-je volt, 4%-uk túlsúlyos, 2%-uk elhízott, 24%-uk sovány volt. Míg a hazai referenciaérték alapján a felmérésben részt vevő 4–12 hónapos gyerekek 10,9%-a, az 1–2 évesek 20%-a, a 2–3 évesek 47%-a a magas fehérjebeviteli tartományba esett, addig a 2013-ban kiadott EFSA- (Európai Élelmiszerbiztonsági Hatóság) ajánlás referenciaértékeihez viszonyítva viszont a vizsgált gyerekek 100%-a a magas fehérjebeviteli csoportba tartozik minden korcsoportban. Következtetés: Bár a makro- és mikronutrienseknek a WHO/FAO/UNU által 2007-ben megadott beviteli értékein alapuló, 2013-as EFSA-ajánlás meghatározza az ajánlott beviteli mennyiségeket, a mintában felmért eredmények annak teljes körű megbízhatóságát nem támasztották alá. Orv Hetil. 2019; 160(50): 1990–1998.

Open access