Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. can be processed into flour applied as an ingre-dient analogue rice. This study aimed to evaluate the physical chemical composition, total phenol antioxidant activity of banggai flours, properties, their Five varieties yams (Harum, Pasus, Doso, Penus) were compared. fl...

Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopolysaccharide only synthesised by bacteria, was proposed as a starter culture for the production o...

Avoiding exposure to gluten is currently the only effective treatment for celiac disease. However, the evidence suggests that for most affected individuals, exposure to less than 10 mg/day is unlikely to cause histological changes to the intestinal mucosa. The daily diet of people with celiac disease does not rely solely on gluten-free pre-packaged foods, but also on naturally gluten-free grain...

Millets are one of the oldest foods known to humans and cultivated since time immemorial. Millets are termed as nutricereals since, they are nutritionally superior to major cereals with respect to protein, energy, vitamins and minerals. The functional properties and phytochemical components of native and modified millet flours were studied. The functional characteristics such as water absorptio...

Dropa T., Hajšlová J., Lancová K., Burešová I. (2014): The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech J. Food Sci., 32: 570–577. The fate of trichothecene mycotoxins deoxynivalenol (DON), T-2 and HT-2 toxins during the bread preparation and baking was investigated in order to obtain information about the influence of p...

KOTAL F., RADOVÁ Z. (2002): A simple method for determination of deoxynivalenol in cereals and flours. Czech J. Food Sci., 20: 63–68. An effective and fast method for determination of deoxynivalenol (DON) in cereals and flours has been developed. The immunoaffinity column was used for the isolation of DON from wheat, corn, rice and flour extract. The determination was carried out by using the H...

The digestibility of the starch in plant foods is highly variable, and is dependent on a number of factors, including the physical structure of both the starch and the food matrix. An in vitro technique has been developed to categorize starch in plant foods according to its likely rate and extent of digestion in the human small intestine. The in vitro method provides values for rapidly digestib...

Wheat products are nearly ubiquitous in society and are found in many food and non-food products. There are now a variety of Ancient grains that were previously not used in foodstuff in the Western diet. Kamutâ (khorasan wheat) flour is an ancient grain that was introduced in North America in the late nineties. It is commonly found in multigrain products. Our patient is a 24-year-old female wit...