1/2006 - Potravinárstvo

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Seneger et al (1998) whose research showed the excessive intake of fat in the food rations given to pre-school children. Also Grajeta et al (2003) note the excessive supply of fat in food rations amounting 117% of the recommended standards. The assessment of decade menus was made by using the point method by Starzynska (Gawęcki, Hryniewiecki, 1998) based on a specially prepared table distinguishing ie: the number of meals during the day, the amount of animal Potravinárstvo protein supply, the incident of milk, cheese, vegetables and fruits in raw form, the incidence of wholemeal bread, meal and legume seeds (Table 3). This method enables to check whether the menu has been correctly composed. Evaluation is based on the scoring of individual menu items using a scale of 5 to 0. Total number of points obtained after the test is compared with a standard grading scale. Table 3: The assessment of the menu according to Starzyńska (Gawęcki, Hryniewiecki, 1998) Examined category Amount meals in everyday menu) 4-5 3 less Amount of meals containing animal proteins): • in every meals • in 75% meals • in smaller number of meals Frequency of milk and cheese consumption: • every day in 2 meals • every day in at least one meal and in 50% of days in two meals • rarely Frequency of cooked fruit and vegetables consumption: • every day in at least 3 meals • every day in at least 2 meals • rarely. Frequency of fresh fruit and vegetables consumption: • every day • in 75% of days • rarely. Frequency of wholemeal bread, crops and cereals consumption: • every day at least one of mentioned products • in 75% of days one of mentioned products • rarely. Razem The lowest score was obtained in terms of frequency of consumption of milk and cheese (2 of 5 points), as well as providing animal protein products (2 of 5 points). For the other elements, the menus have been rated with the highest scores (5 of 5 points).The result indicates that dietary mistakes can easily be eliminated. Due to the amount of dietary mistakes, test menus have been evaluated to satisfactory (3). Kozioł-Kozakowska and Schlegel-Zawadzka (2007) have made a qualitative assessment of menus in 7 kindergartens of the Cracow, region Poland. The authors found serious nutrition mistakes, and the average results of the assessment tested by Starzyńska was only 14.53 points. Analyzed menus showed a small proportion of dark bread, grits, and legume seeds and a very small share of fruits and vegetables. In the years 1987-1989 Nowacka et al (1991) was investigating the nutrition of children from rural areas of the Lodz region, Poland and also concluded that the food rations were created incorrectly. Studies have ročník 4 52 1/2010 Points shown too little amount of milk and its products, and fruits and vegetables. Too high amount of meat, sugar and sweets was also detected. CONCLUSION selection of products and the total value of daily food ration in the Koszalin, Poland kindergarten aroused objects. abnormalities of the too high consumption of the energy, proteins and carbohydrates were found; it can lead to irregular eating habits and obesity in adulthood. REFERENCE BAGIŃSKI , J., STOKOWSKA, W. 2006. Dietary habits and early childhood caries intensity among young children. Wiad. Lek., 2006, 59 (1-2), 5-9 (in Polish with English summary). CZECH, A., KĘSKA, A. 2007. Nutrient content in the meals offered on pre-school canteen in spring and autumn 5 2 0 5 2 0 5 2 0 5 2 0 5 2 0 5 2 0 24
period. Żyw. Człow. Metab., 2007, 34, 1/2, 561-571 (in Polish with English summary). GAWĘCKI, J., HRYNIEWIECKI, L. 1998. Żywienie Człowieka. Podstawy nauki o żywieniu, 1998, PWN, Warszawa (in Polish). GRAJETA, H., ILOW, R., PRESCHA, A., REGULSKA- ILOW, B., BIERNAT, J. 2003. Evaluation of energy and nutritive value of nursery school meals. Roczn. PZH, 2003, 54, 4, 417-425 (in Polish with English summary). GRONOWSKA-SENEGER A., DRYWIEŃ, M., HAMUŁKA ,J. 1998. Analysis of nutrition of children at preschool age based on reports in literature in 1980-1995. Roczn. PZH., 1998, 49; 377-383 (in Polish with English summary). ILOW, R., SZYMCZAK, J., 1988, Ocena żywienia dzieci w wybranych przedszkolach i sanatoriach regionu wrocławskiego. Sympozjum nt. Wartość odżywcza i zdrowotna żywności oraz żywienia, Poznań (in Polish). KŁOS, A., BERTRAND, J. 1999. nutrition of children in the selected military nursery schools in Warsaw. Lek. Woj. 1999, 5-6, 275-279 (in Polish with English summary). KOZIOŁ-KOZAKOWSKA A., SCHLEGEL-ZAWADZKA M. Qualitive estimation of the preschool menus in the Krakow region. Żyw. Człow. Metab. 2007, 34, 1/2, 133- 137 (in Polish with English summary). LESZCZYŃSKA, T., SIKORA, E., KRĘCINA, K., PYSZ K. 2007. meals served in nur sery schools and their share in meeting the recommended daily demand for energy and nutrients exemplified by one selected canteen. Żywność 2007, 6 (55), 327-334 (in Polish with English summary). MCCONAHY, K. L., SMICKLAS-WRIGHT, H., MITCHELL, D. C., PICCIANO, M. F. 2004. Portion sitze of common foods predicts energy intake among preschool-aged children. J Am Diet Assoc. 2004, 104, 975-979. NICLAS, T. A., BARANOWSKI, T., BARANOWSKI, J. C., CULLEN, K., RITTENBERRY, L., OLVERA, N. 2001. Potravinárstvo Family and child-caer provider influences on preschool children’s fruit, juice and vegetable consumption. Nut. Rev. 2001, 59, 224-235. NOWACKA E., ZIMNA-WALENDZIK E., TOPOLA J. 1991. Assessment of nutrition of village children in the province of Łódź. Med. Wiejska 1991, 26, 4, 268- 276 (in Polish with English summary). STOCHACKA-TATARA, E., JACEK, R., SOWA, A., MUSIAŁ, A. 2008. Assessment of preschool children’s diet. Probl. Hig. Emidemiol. 2008, 89, 3, 398- 394 (in Polish with English summary). SZPONAR, L., KIERZKOWSKA, E. 1985. Nutrition of children in day care centers. Pediatr Pol. 1985 Jul; 60, 7, 519- 26 (in Polish with English summary). SZPONAR, L., TURLEJSKA, H. 1996. Aktualne zagadnienia żywienia zbiorowego dzieci i młodzieży w placówkach oświatowo-wychowawczych. Żyw. Zdrow. 1996, 1, 21-26 (in Polish with English summary). VEREECKEN, C. A., KEUKELIER, E., MAES, L. 2004. Influence of mother’s educational level on food parenting practices and food habits of young children. Appetite 2004, 43, 93-103. YOUNG, L. R., NESTLE, M. 2002. The contribution of expanding portion sizes to the UD obesity epidemic. Am J Public Health 2002, 2, 246-249. Contact address: Maria Dymkowska-Malesa, Weronika Woźniak, Janusz Zakrzewski, Krystyna A. Skibniewska: Koszalin University of Technology, Mechanical Faculty, Department of Food Technology and Nutrition, Koszalin, Poland Krystyna A. Skibniewska: University of Warmia & Mazury in Olsztyn, Chair of Commodity Science & Food Analysis, Olsztyn, Poland. STABILITA FARBY EXTRAKTOV MIKROBIÁLNEHO FARBIVA ČERVENÁ FERMENTOVANÁ RYŽA COLOR STABILITY OF EXTRACTS FROM MICROBIAL COLORANT RED FERMENTED RICE Dana Marcinčáková, Pavel Maľa, Mária Baranová, Slavomír Marcinčák ABSTRACT The aim of this study was to evaluate the colour stability of extracts from Red fermented rice in different pH values (2.5, 7.2, and 11.0) within storage on the light and dark places at 22 °C and under chilling conditions (4 °C). Influence of pH values in relation to thermal treatment (90 °C, 70 °C, 40 °C) on colour stability of extracts from fermented rice was also observed. Extracts of Red fermented rice and carmine stored in the fridge, on the dark place at 4 °C showed the highest stability of colour. Extracts stored under abovementioned conditions in neutral and alkaline environment (pH 7.2 and 11.0) was 100 % within whole period of storage. The most stable were extracts of fermented rice in neutral environment (pH 7.2), less stable were extracts in alkaline environment (pH 11.0) at all temperatures used for thermal treatment. Expressive loss of colour stability at all groups of samples was recorded in case of processing at 90 °C within 30 minutes of treatment. Marked loss of colour stability was also recorded when extracts of Red yeast rice in acidic and alkaline environment was processed at 70 °C during 30 minutes and within 60 minutes thermal treatment of extracts in neutral environment. Keywords: red fermented rice, colour stability, food ročník 4 53 1/2010
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Vedecký èasopis pre potravinárst
Page 3 and 4: ÚVOD Pšenica je celosvetovo jedna
Page 5 and 6: oqueforti (2), P. carneum (1), P. c
Page 7 and 8: aminokyselín a ión-párového či
Page 9 and 10: Tab. 2b: pokračovanie. Literatura
Page 11 and 12: pestovaná aj v Maďarsku, Česku,
Page 13 and 14: Pri ostatných hodnotených ukazova
Page 15 and 16: Potravinárstvo positive significan
Page 17 and 18: REFERENCE AYADI, M., CAJA, G., SUCH
Page 19 and 20: zastúpení a stanoviť optimálny
Page 21 and 22: ZÁVER Jačmeň nahý sa vyznačuje
Page 23 and 24: Bielkovinové frakcie (albumíny, g
Page 25 and 26: detegovaná podjednotka 2+12, ktor
Page 27 and 28: PAYNE, P. I., NIGHTINGALE, M. A., K
Page 29 and 30: different copies of integrated gene
Page 31 and 32: INTRODUCTION Flaxseed and walnut oi
Page 33 and 34: Table 1. Characteristics of fresh c
Page 35 and 36: ∆E 18 16 14 12 10 8 6 4 2 0 Potra
Page 37 and 38: ÚVOD Mlieko je vzhľadom na svoje
Page 39 and 40: log K T J .m l -1 Obrázok 2: Prež
Page 41 and 42: ÚVOD Kvasinky a vláknité huby s
Page 43 and 44: Okrem uvedených metabolitov môžu
Page 45 and 46: Obbr. 2: Vplyv kkultúry Lactobbaci
Page 47 and 48: ÚVOD V súčasnosti medzi najdôle
Page 49 and 50: Index klíčenia Index klíčenia 1
Page 51 and 52: ZÁVER Pozberové dozrievanie (dorm
Page 53: Potravinárstvo Table 1: The summar
Page 57 and 58: pH vzoriek bol tiež zaznamenaný.
Page 59 and 60: DISKUSIA Testovanie vplyvu tepla a
Page 61 and 62: cheesemaking properties of milk for
Page 63 and 64: the effect of the lactation period
Page 65 and 66: CONCLUSION We have confirmed the in
Page 67 and 68: 15 % sušiny (Dawczynski et al., 20
Page 69 and 70: ylo do filtračních sáčků (F 57
Page 71 and 72: metodami in vitro, kdy je možné s
Page 73 and 74: parametry byly stanoveny jednak met
Page 75 and 76: ČURDA, L., KUKAČKOVÁ, O., NOVOTN
Page 77 and 78: Zdroj žiarenia: γ-žiarenie z Co
Page 79 and 80: celková chutnosť vôňa doznievan
Page 81 and 82: predstavuje len veľmi miernu hladi
Page 83 and 84: prítomnosti kvasiniek a plesní, n
Page 85 and 86: Potravinárstvo Tab. 1: (pokračova
Page 87 and 88: multifunctional metabolic pathway i
Page 89 and 90: Kolín a naopak najnižšie hodnoty
Page 91 and 92: ZÁVER Analýza získanej biomasy k
Page 93 and 94: produkciu potravín živočíšneho
Page 95 and 96: Vypočítané hodnoty iónových po
Page 97 and 98: ÚVOD Rod Nigrospora Zimmerm. podľ
Page 99 and 100: Potravinárstvo Obrázok 1: Nigrosp
Page 101 and 102: LITERATÚRA CLEAR, R. M., PATRICK,
Page 103 and 104: vlastnosť pri priemyselne vyrobeno
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Potravinárstvo Obrázok 1: Závisl
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práce a typ múky sú faktory ktor
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ICC STANDARD NO. 106/2, 1984. Worki
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ZUZANA BARBORÁKOVÁ, SOŇA FELŠÖ
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