Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential amino acids in amaranth was found. The highest content from fatty acids had linoleic acid about 50%. On the basis of the results obtained, the analysed raw material proves to be very valuable for the enrichment of some cereal products especially regarding protein content, amino acid composition, mainly essential ones, fatty acid composition, and some important mineral substances and vitamins. It is expected, that amaranth will be utilized in some branch of food industry as well.

The object of this work was to present some results from the evaluation of microbiological (total bacterial count, coliform bacteria, aerobic sporogenic bacteria, yeasts and moulds), nutritional (lysine) and sensory (shape, surface, colour, consistency, odour, taste, the profiling of tastiness) quality and of the a(w) values of amaranth biscuits and crackers during the four-month storage (January-April, 1996 every 30th day) in laboratory conditions (20 +/- 2 degrees C and RH = 62 +/- 1%). From the aspect of consumers the chosen parameters of quality permitted the storage stability of the indicated non-traditional products to be estimated and on the basis of the favourable evaluation recommended for the rational nutrition.

The study was aimed at the growth of selected strains from the family Enterobacteriaceae (Escherichia coli,  Enterobacter aerogenes and Klebsiella pneumoniae) in meat-peptone (MPB) broth and cabbage juice at different cultivation temperatures, and at the production of biogenic amines (cadaverine, putrescine, histamine). Bacterial growth was evaluated on the basis of specific growth rate (IJm) and lag phase (A.) calculated from growth curves. Cadaverine was produced as the first amine in MPB and cabbage juice by all studied st rains at the cultivation temperatures and at Jiving cell densities 10 6 KTJ/cm3. Putrescine was produced by E. coli only in both substrates at the cultivation temperatures. Histamine was produced by E. coli at 18 °C in cabbage juice and by Enterobacter aerogenes  in both substrates at the cultivation temperatures.

The improving effect on the quality of final products has been studied of the enzyme transglutaminase added in two concentrations, i.e. 4.5 mg or 7.5 mg/300 g of flour destined for the preparation of pastry dough. Changes of the sensory (sensory profile), nutritional (the contents of amino acids, especially that of lysine), and microbiological quality (total count, yeasts, moulds) were investigated as well as those of a w and pH values of the pastry produced from the freezer-stored dough (-18 ± 2°C). It has been found that the sensory quality is favourably affected by the addition of transglutaminase (TGM) in the amount of 4.5 mg/300 g of flour and on the other hand that the protective effect on lysine increases if the applied TGM concentration is higher (7.5 mg per 300 g of flour). The microbiological quality, the pH and a w values of dough, and the products have satisfied the criteria for the sanitary and hygienic requirements.

KvASNÝ PRÚMYsL loč. 36/1990 _ číslo 2 použit jědnošnekový extrudér firmy Brabender a dvoušnekový extfudér [výroba NDR]. Pro extruzi Se pouŽil slad z valečky, zelený siad a ječmen. Pokusně připra. vená piva a řnladiny vykazovaly vyšší viskozitu a delší dobu scezovánÍ. optimální výsledky byly dosaŽeny při 500/o surogaci extrudovanou Surovinou s přídavkeŤn dal. ších látek. Extruze se zdá být slibným procese'm při částečné náhradě hvozděnÍ.