Veronika Kuchtová

Slovak University of Technology in Bratislava

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Jolana Karovičová

Slovak University of Technology in Bratislava

Zlatica Kohajdová

Slovak University of Technology in Bratislava

Lucia Minarovičová

Slovak University of Technology in Bratislava

Michal Magala

Slovak University of Technology in Bratislava

Michaela Lauková

Slovak University of Technology in Bratislava

Ján Tomáš

Slovak University of Agriculture in Nitra

E. Mešterová

Lenka Tomášiková

Slovak University of Technology in Bratislava

Dominika DOBROVICKÁ

Petra Kavalcová

Slovak University of Agriculture in Nitra

Cooperative Institutions

Slovak University of Technology in Bratislava

Czech Academy of Sciences, Institute of Biotechnology

Slovak University of Agriculture in Nitra

Institute of Food Science

Hospital Universitario Fundación Jiménez Díaz

Hospital Clínic de Barcelona

Hospital Universitario de La Princesa

Hospital Ruber Internacional

Universidad de Salamanca

Division of Chemistry

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Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Chemical Papers (2014)

Zlatica Kohajdová Jolana Karovičová Michal Magala Veronika Kuchtová

Pomace

Dietary fibre

10.2478/s11696-014-0567-1

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Citations (69)

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Czech Journal of Food Sciences (2018)

Lucia Minarovičová Michaela Lauková Zlatica Kohajdová Jolana Karovičová Dominika DOBROVICKÁ

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.

Flavour

10.17221/242/2017-cjfs

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Citations (26)

Effect of chickpea and pea flour addition on the qualitative and sensory parameters of bakery products

Potravinarstvo Slovak Journal of Food Sciences (2012)

Michal Magala Zlatica Kohajdová Jolana Karovičová Veronika Kuchtová

The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea) and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w) on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %). Results showed, that a proper alternative to standard bakery products are products with 10 % portion of leguminous flour.

Sensory Analysis

10.5219/185

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Citations (1)

Utilisation of beetroot powder for bakery applications

Chemical Papers (2018)

Zlatica Kohajdová Jolana Karovičová Veronika Kuchtová Michaela Lauková

Lightness

10.1007/s11696-018-0392-z

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Citations (35)

Aplikácia rezistentného škrobu pri výrobe cestovín

Veronika Kuchtová Lucia Minarovičová Zlatica Kohajdová Jolana Karovičová

Resistant starches have a potential application as functional ingredients in pasta. For our research we chose resistant starch Hi maize and native corn starch. The parameters C3, C4 and C5 were followed with Mixolab. With increasing additions of the resistant starch, the parameters C3, C4 and C5 decreased. Additions of Hi maize and native corn starch to the pasta recipe had no significant effect on the cooking loss in pasta. On the other hand, they had significant effects on the water absorption. Resistant starches did not significantly affect the appearance, taste and smell of the pasta thus prepared. The only negatively affected parameter was the colour – pasta was paler.

Corn starch

Resistant Starch

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Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Acta Chimica Slovaca (2016)

Veronika Kuchtová Jolana Karovičová Zlatica Kohajdová Lucia Minarovičová

Abstract Pumpkin pomace obtained from cultivar ( Cucurbita moschata Duch ) was analyzed for their chemical composition and functional properties. Pumpkin pomace powder contained more than 50 mass % of total dietary fibre and showed high hydration properties such as water holding capacity (5.70 g · g −1 ) and swelling capacity (10.26 cm 3 · g −1 ). The effect of pumpkin pomace incorporation to wheat dough by replacement of wheat flour with pumpkin pomace (5 or 7.5 %) on physical properties (volume, volume index, width, thickness, spread ratio) and sensory parameters (appearance, hardness, taste, odor, overall acceptability) of cracker were evaluated. The results indicated that the addition of higher amount (7.5 % mass) of pumpkin pomace powder negatively affected the volume, volume index, spread ratio and reduced their overall acceptance. Pumpkin pomace is a good source of ash and dietary fibres and may be incorporated into baked goods as a functional ingredient.

Pomace

Cucurbita moschata

Ingredient

10.1515/acs-2016-0009

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Citations (17)

Effects of white grape preparation on sensory quality of cookies

Acta Chimica Slovaca (2016)

Veronika Kuchtová Jolana Karovičová Zlatica Kohajdová Lucia Minarovičová Veronika Kimličková

Abstract Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.

Pomace

Sensory Analysis

10.1515/acs-2016-0014

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Citations (14)

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

Potravinarstvo Slovak Journal of Food Sciences (2017)

Lucia Minarovičová Michaela Lauková Zlatica Kohajdová Jolana Karovičová Veronika Kuchtová

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.

Farinograph

Pumpkin seed

10.5219/743

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Citations (22)

Využitie tekvicovej vlákniny pri príprave cestovín

Veronika Kuchtová Zlatica Kohajdová Jolana Karovičová E. Mešterová

In the present study, effects of incorporation different levels of the pumpkin powder on farinographic characteristics, physico-chemical and sensory properties of pasta were followed. The pumpkin powder is a good source of dietary fibre, ash, and protein. Addition of pumpkin powder resulted in an increase of water absorption and dough developing time. Moreover, it was found that the enrichment of the dough by the pumpkin powder reduced the firmness of pasta. The optimal cooking time was prolonged and the water absorption increased with increasing levels of pumpkin powder. Sensory evaluation showed that higher amounts of pumpkin powder (7.5 %) negatively affected taste, color, consistency, and overall appearance of pasta.

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Effect of wheat and corn germs addition on the physical properties and crackers sensory quality

Potravinarstvo Slovak Journal of Food Sciences (2016)

Veronika Kuchtová Lucia Minarovičová Zlatica Kohajdová Jolana Karovičová

Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs incorporation to wheat dough (at level 5, 10 and 15%) on the physical properties (specific volume, volume index, width, thickness and spread ratio) and sensory parameters (appearance, firmness, taste, odor and overall acceptability) of cracker were evaluated. It was shown that wheat and corn germ addition to crackers resulted in decreased specific volume from 1.65 cm3.g-1 (control sample) to 1.52 cm3.g-1 (10% corn germs addition) and volume index 3.20 cm (control sample) to 2.57 cm (15% wheat germ), whereas spread ratio increased from 4.71 (fine wheat flour) to 5.06 (15% corn germ). No significant differences were found between the values obtained for width and thickness for crackers supplemented with 5% wheat germ to control sample. Addition of corn germ and wheat germ at level 15% caused decrease volume index of crackers about 13 and 20%. On the other hand enriched crackers of wheat germ and corn germ at level 15% was increment spread ratio by 5 and 7%. Regarding to sensory properties the overall appearance was affected significantly by addition of wheat and corn germ. Higher addition of wheat and corn germ in the crackers adversely affected firmness, taste and odor of final products. In generally, sensory properties of crackers were markedly affected with addition of cereal germs. The most significant differences were observed in appearance of crackers, when the 15% of wheat or corn germs were added (15 and 30% decreasing of this attribute in compare to control sample, respectively). The results of sensory analysis also showed that the crackers incorporated with wheat germs up to 10% level resulted in products with good acceptability.

Wheat germ

Control sample

10.5219/598

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Citations (8)