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  • Author or Editor: M. Juhász-Román x
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Galactosaemia is a rare, life-threatening inborn error. It is treated by life-long galactose restriction. People with galactose intolerance cannot consume milk and milk products. The aim of this work was to produce fermented milk products with low galactose content. Lactose hydrolysed milk and two types of mixture of lactose hydrolysed milk supplemented with galactose free nutriments (Pregomin and Nutrilon) were fermented in a 2:1 ratio. For fermentation traditional kefir culture (Lactococcus lactis sp. lactis + Lactococcus lactis sp. cremoris + Lactobacillus casei + Lactobacillus kefir + Candida kefir) was used. Number of viable cells, pH and galactose level were measured. Data were evaluated by one-way analysis of variance and t-test. Level of galactose reduction was measured by UV spectrometry for the determination of lactose and D-galactose in foodstuffs (Boehringer Mannheim enzyme test). Galactose content was below 200 mg/100 cm3 in the mixtures of lactose hydrolysed milk and galactose free nutriments after 48 h of fermentation. So, the kefir-like products based on mixed milk with nutriments are suitable for use in the diet of patients suffering from galactosaemia.

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We evaluated the microbiological safety, the short-term storability, and the macronutrients of oil seed cake (OSC) obtained from walnut (WnC), linseed (LC), and sunflower seed with hull (SC). The OSCs had 3.6–5.8% moisture content, 0.50–0.60 water activity (aw), 29.9–39.4% protein, 15.5–23.6% fat, and 36.6–48.0% dietary fibre content. The grinded OSCs could be stored in opaque plastic bags for 4 months at temperatures of 4 °C, 14 °C, and 25 °C. Total colony count of mesophilic microorganisms depending on oxygen demand and spore-forming ability, and faecal indicator microorganisms were determined during a 4-month storage term at 4 °C, 14 °C, and 25 °C using traditional culturing methods. The OSCs were free from sulphite-reducing Clostridia and coliforms, including Escherichia coli. Data were analyzed statistically by multifactor analysis of variance. Ascending order of the average contamination of the three products (log10 CFU g−1) was aerobic sporogenic bacteria (2.39), fungal count (2.51), total aerobic microbe count (3.00), anerobic sporogenic bacteria (3.75), and total anaerobic microbe count (4.23). As for the average microbial count, WnC was the least (2.73 log10 CFU g−1) and LC was the highest (3.53 log10 CFU g−1) contaminated material. Regarding the variation of microbial contamination during storage, temperature was indifferent (P=0.191), while storage time (P=0.0033) and the product type were influential (P=0.000).

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In the microflora of sunflower seeds stored in domestic stores the, Alternaria species dominate, while those of Penicillium, Trichoderma, Stemphylium and Absidia spp. are present in lower numbers. During model tests (cca 20% seed moisture content, 25 °C, 4 weeks storage) the Alternaria species were almost completely eliminated and on the seeds mainly Aspergillus species, characteristic of stores, propagated. The moulds significantly deteriorated the quality of the seed and that of the produced oil and meal (reproductive ability, germinating power, oil content, lipoxygenase enzyme activity, acid value, peroxide value, fatty acid composition, UV absorbance, colour, sensorial properties, as well as the protein content, amino acid composition, colour and the smell of the meal), but no aflatoxin production occurred. The findings offer a comprehensive picture on the multiple destructive effects of incorrect storage.

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Acta Alimentaria
Authors: J. Tarek-Tilistyák, J. Agócs, M. Lukács, M. Dobró-Tóth, M. Juhász-Román, Z. Dinya, J. Jekő, and E. Máthé

The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy value (383–444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

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