Browsing by Author "Klupsaite, Dovile"
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- Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat BiscuitsPublication . Bartkiene, Elena; Zokaityte, Egle; Kentra, Evaldas; Starkute, Vytaute; Klupsaite, Dovile; Mockus, Ernestas; Zokaityte, Gintare; Cernauskas, Darius; Rocha, João Miguel; Guiné, RaquelThe aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted of 280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder. It was established that the highest lactic acid bacteria (LAB) number was achieved in 48 h with No. 122 fermented Cr (11.8 log10 CFU/g) and the lowest pH (4.34) was obtained after 48 h of Cr fermentation with both the tested LAB strains. The total colour differences were in the range of 17.54 to 22.08 and, in every case, fermented samples were clearly distinguished from untreated ones. Fermentation increased tyramine content in Cr (from 13.0 to 29.2 times). The main FAs in Cr were palmitic acid, stearic acid, octadec-9-enoic acid and linoleic acid. The lowest acrylamide content (84.1 µg/kg) was found in WB with 40 g of Cr fermented with No. 210. Significant differences in WB overall acceptability were not found. However, the highest intensity of emotion “happy” was elicited by WB with 80 g of Cr fermented with No. 122. Due to the demonstrated decrease of acrylamide content, fermented Cr can be considered a beneficial ingredient for the manufacture of WB.
- Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-ProductsPublication . Zokaityte, Egle; Siriakovaite, Karolina; Starkute, Vytaute; Zavistanaviciute, Paulina; Lele, Vita; Mozuriene, Erika; Klupsaite, Dovile; Viskelis, Pranas; Ruibys, Romas; Guiné, Raquel; Bartkiene, ElenaThe aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.
- Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety CharacteristicsPublication . Bartkiene, Elena; Zokaityte, Egle; Starkute, Vytaute; Zokaityte, Gintare; Kaminskaite, Aura; Mockus, Ernestas; Klupsaite, Dovile; Cernauskas, Darius; Rocha, João Miguel; Özogul, Fatih; Guiné, Raquel P. F.The aim of this study was to assess respondents’ opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantibacillus plantarum-No.122 was applied. It was established that 70.7% of the respondents had never eaten insects and more than 30% would not choose them. However, ECF was suitable substrate for fermentation (lactobacilli count 8.24 log10CFU/g, pH-4.26). In addition, fermentation reduced the total biogenic amines content in ECF (by 13.1%). The highest specific volume showed WB, prepared with fermented ECF (10, 20, 30%). All the tested WB showed similar overall acceptability (on average, 7.9 points). However, the highest intensity of emotion “happy” was induced by the WB, prepared with fermented ECF. Most of the WB with non-treated and fermented ECF showed higher acrylamide concentration (except WB with 10% of fermented ECF), in comparison with the control. Finally, fermentation is recommended for ECF inclusion in the main WB formula because fermentation improves not only quality but also reduces acrylamide concentration in WB.
- Factors influencing consumers motivations for healthy eating and food-mood relation of people's with and without depressive disorderPublication . Bartkiene, Elena; Steibliene, Vesta; Adomaitiene, Virginija; Juodeikiene, Grazina; Lele, Vita; Cernauskas, Darius; Klupsaite, Dovile; Zadeike, Daiva; Jarutiene, Laura; Sakiene, Vytaute; Guiné, RaquelThe aim of this study was to evaluate relation between the consumers gender, age, education, civil state, profession and its field with their perception, emotional motivations and selection of information sources about a healthy eating. In addition, to evaluate possible relation of the food choice and people‘s mood, the initial study about the emotions induced by the different tastes of food for people's with and without depressive disorder was performed. It was established that the gender is significant factor on the most of the emotional motivations. Also, participants age have a significant influence on motivation “food makes me feel good“, as well as education have a significant influence on perceptions about a healthy eating. Most of the analysed perceptions were significantly influenced by civil state, profession and professional field of the participants. The results obtained by using FaceReader technic showed higher sensibility, than the evaluation by using hedonic scale, which can be influenced by participants previous emotions, which were induced by memory about food uses in the past, and it was established that the mood has a link with the choice of food. Finally, FaceReader is very promising technique to detect differences in facial emotion expressions induced by different taste of food for different mood people's groups, but more research is needed to see how this technology performs in more complex testing procedures, simulated or ‘‘real life’’ environments.
- Factors affecting consumer food preferences: food taste and depression-based evoked emotional expressions with the use of face reading technologyPublication . Bartkiene, Elena; Steibliene, Vesta; Adomaitiene, Virginija; Juodeikiene, Grazina; Cernauskas, Darius; Lele, Vita; Klupsaite, Dovile; Zadeike, Daiva; Jarutiene, Laura; Guiné, RaquelIn this study, several factors (social status, age, gender, education, knowledge about healthy eating, and attitude to food) affecting consumer food choices (FC), including the relationship between the taste of food, FC, and depression, were analysed by using sensory traits and face reading technology. The first stage of the experimental scheme was the analysis of factors affecting consumer food preferences by using a questionnaire, while the second stage was evaluation of emotional expressions evoked by different food tastes in individuals with and without depressive disorders (DD), using the FaceReader 6 software. We show that gender is a significant factor for most emotional motivations, with a higher effect in females where there was an indication of increased cravings for sweets when feeling depressed. Age was a significant factor in the motivation to eat for positive feelings, while education had a significant influence on perceptions regarding healthy eating. Face reading technology was found to be sufficiently accurate to detect differences in facial expressions induced by different tastes of food, for groups with and without DD. In conclusion, many factors are of high importance in the analysis of food choices, and the results obtained using the FaceReader 6 technique are very promising for food-mood relation analysis. We suggest that mood has a strong link with the choice of food.