Marcela Sluková

This study explores substituting sucrose with a binary polyol blend (sorbitol and mannitol) in muffin formulations to create a sugar-reduced alternative without compromising quality. Five formulations were tested: a 100% sucrose control (F1), partial substitutions (F2-F4), and a total replacement with a 1:1 mannitol-sorbitol blend (F5). Results showed that higher polyol concentrations (F4 and F5) improved moisture retention (37.2% and 36.4%, respectively) compared to the control. While water activity decreased in F1-F4 to 0.87 after 48 hours, F5 stabilized at 0.88. Microbiological analysis confirmed all samples were safe, with F5 showing the lowest total plate count (1100 CFU/g). Sensory evaluation indicated that while F5 was paler and stickier, partial substitutions (F3 and F4) excelled in aroma and overall impression. A 35% mannitol and 15% sorbitol blend optimize nutritional reduction, safety, and consumer appeal, offering a scalable strategy for healthier foods.

Flax (Linum usitatissimum L.) is a crop widely cultivated for fiber and oil production. The screening method for flax breeding must effectively address the biochemical characteristics of flaxseeds. In this study, to characterize flax cultivars, we extracted oil, defatted kernel, hull, and mucilage from whole seeds for the ATR-FT-MIR and FT-Raman spectroscopic measurements. In addition, for ATR-FT-MIR analysis, oil samples were obtained by pressing the flaxseed directly onto the crystal surface. After removing any seed residues, a grease stain was used for the measurement, allowing for the acquisition of the oil spectrum from a single seed. This method also enabled the detection of free fatty acids, serving as evidence of seed damage. Both methods effectively estimated the degree of unsaturation as a cultivar marker. The vibrational spectra of defatted kernels showed strong protein features; polysaccharide bands dominated in hull and mucilage spectra. Discrimination of flax cultivars using principal component analysis of vibrational spectra in specific regions was the most promising for flaxseed oil and mucilage. Multivariate analysis of a set of selected variables sensitive to the flaxseed oil composition successfully distinguished all flax cultivars of this study. The strong correlation observed between ATR-FT-MIR and FT-Raman results confirmed that these methods are comparable for characterizing different grades of flaxseed oil.

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, technological performance, and sensory quality of wheat bread enriched with various forms of oat. Composite flours containing 5–15% wholegrain oat flour, commercial oat bran, milled commercial oat flakes, or milled sprouted oat grain (sprouted under laboratory conditions for three days at 25 °C) were prepared using the Slovakian oat cultivar ‘Peter’. The raw materials, flour blends, and baked breads were analysed for β-d-glucans (BG), total dietary fibre (TDF), starch, proteins, and lipids using standardised enzymatic, gravimetric, and polarimetric methods. Bread quality was assessed through loaf volume measurements and a sensory evaluation using a 5-point hedonic scale by seven trained panellists. Multivariate statistical analysis was applied to integrate compositional, technological, and sensory data. Compared to wheat flour (0.24% BG and 3.45% TDF), the incorporation of oats significantly increased the contents of BG, TDF, proteins, and lipids, with oat bran showing the strongest enrichment effect (owing to 15.69% TDF in the raw material). Baking induced oat-form-dependent changes in the measured BG and TDF content. The level of BG diminished in wholegrain oat blends but increased or remained stable in bran-rich systems. This reflects differences in matrix structure and analytical extractability, rather than true compositional gains. Meanwhile, starch content consistently declined across all composite breads. Fibre-rich formulations exhibited reduced loaf volume and altered both bread geometry and morphology, particularly at 15% substitution. Breads containing 5% oat flour or moderate levels of oat bran (5 or 10%) were considered the most acceptable in terms of nutritional enhancement and quality attributes. Germinated oat breads showed the greatest technological impairment and the lowest sensory scores. Overall, moderate oat enrichment strikes a balance between nutritional improvement and technological performance without significantly compromising sensory quality. These findings emphasise the significance of matrix effects when interpreting standard total dietary fibre and β-d-glucans analyses and offer an integrated analytical and technological framework for the rational design of fibre-enriched cereal products.

The demand for clean-label functional foods has increased interest in natural polysaccharides with health benefits. Acemannan, an O-acetylated glucomannan from Aloe vera, possesses antioxidant, immunomodulatory, and prebiotic activities, but its performance in fat-based systems is not well understood. This study examined the incorporation of acemannan into dark chocolate at 1% and 5% (w/w) and its effects on physicochemical, rheological, antioxidant, and sensory properties. Particle size distribution remained within acceptable limits, though the 5% sample showed a larger mean size and broader span. Rheological tests confirmed shear-thinning behavior, with the higher concentration increasing viscosity at low shear and reducing it at high shear. Antioxidant activity measured by the DPPH assay showed modest improvement in enriched samples. Consumer tests with 30 panelists indicated a strong preference (89%) for the 1% formulation, which maintained a smooth mouthfeel and balanced sensory characteristics, while the 5% sample displayed more fruity and earthy notes with lower acceptance. GC–MS analysis revealed altered volatile profiles, and FTIR spectroscopy confirmed acemannan stability in the chocolate matrix. These findings demonstrate that acemannan can be incorporated into dark chocolate up to 1% as a multifunctional, structurally stable polysaccharide ingredient without compromising product quality.

Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of wheat flour and CRPW differed in terms of darkness “100 − L*” and redness a*. The color of the baked products reflected these differences, but the darkening of the whole grain crackers was less intense; the shades of wheat–cricket 90:10 and whole grain 100:0 cracker variants were comparable. Within the WF subset, the hardness diminished insignificantly, with the reverse occurring in the WG group (from 25 to 22 N and from 31 to 35 N, respectively). The flexibility of the crackers was independent on type of wheat flour and the proportion of CRPW, as shown by a 90% confidence interval of 0.97–1.06 mm. By Principal Component Analysis, the primary role of wheat flour type in distinguishing the crackers was confirmed. As expected, the darkness “100 − L*” and the redness a* of the cracker surface could be used to predict the results of the texture breaking test and fragility in general (P = 95%). The 90:10 WF–cricket crackers and 95:5 WG–cricket crackers had similar properties, and both could be adopted in baking practice without modification.

Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Cryst...

This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation, and antioxidant production, emphasising their potential to advance nutritional innovations. Beyond food production, the broader category of LAB has transformative potential in industrial applications, particularly in the sugar industry, where their metabolic activity can improve sucrose extraction processes, promote microbial management, and reduce unwanted by-products. By understanding these aspects, the review underscores the importance of probiotic LAB in promoting health, efficiency, and sustainability across sectors.

Wheat bran separated in the standard milling process as a by-product contains many substances of importance in livestock and human nutrition. In the Czech Republic, as in other Central European countries, a significant part of the bran is not traditionally used as a raw material for feed production and is used as a heating fuel. This means that many interesting and health-promoting components of fiber, phenolic compounds, vitamins, proteins, and minerals are lost. The bran is made up of particles of the grain outer coating and sub-coating layers, particularly the pericarp, testa, and aleurone layer. Their composition varies, but while the pericarp in particular is largely composed of cellulose and lignin, the testa and aleurone layer contain many valuable non-starch polysaccharides (hemicelluloses), as well as the macro- and micronutrients mentioned above. Wholemeal flours contain all the anatomical parts of the grain mentioned above, which brings both technological problems in terms of their bakery processing and a not always acceptable sensory impact on the products. This paper summarizes selected physical and physicochemical methods that can be used to remove those components that may cause technological and sensory problems and retain those that, on the other hand, represent a significant nutritional benefit.