Examination of the Effects of Domestic Water Buffalo (Bubalus bubalis) Grazing on Wetland and Dry Grassland Habitats.

In nature conservation today, there is a global problem with the aggressive expansion of invasive plant species and the conservation of valuable grassland vegetation. Based on this, the following question has been formed: Is the domestic water buffalo (Bubalus bubalis) appropriate for managing various habitat types? How does grazing by water buffalo (Bubalus bubalis) affect on grassland vegetation? This study was carried out in four areas of Hungary. One of the sample areas was in the Mátra Mountains, on dry grassland areas where grazing had been applied for two, four and six years. The other sample areas were in the Zámolyi Basin, where wet fens with a high risk of Solidago gigantea and in a typic Pannonian dry grassland were investigated. In all areas, grazing was carried out with domestic water buffalo (Bubalus bubalis). During the study, we carried out a coenological survey, examining the change of cover of plant species, their feed values and the biomass of the grassland. According to the results, both the number and cover of economically important grasses (from 28% to 34.6%) and legumes (from 3.4% to 25.4%) increased in Mátra as well as the high proportion of shrubs (from 41.8% to 4.4%) shifted toward grassland species. In the areas of the Zámolyi Basin, invasive Solidago has been suppressed completely, the pasture has been converted completely (from 16% to 1%) and the dominant species has become Sesleria uliginosa. Thus, we have found that grazing with buffalo is suitable as a habitat management method in both dry grasslands and wet grasslands. Therefore, in addition to its effectiveness in the control of Solidago gigantea, grazing with buffalo is successful in both nature conservation and economic aspects of grassland vegetation.

Effect of xylo-oligosaccharides (XOS) addition on technological and sensory attributes of cookies.

Xylo-oligosaccharides (XOS) are nondigestible oligosaccharides (NDO) which are recently authorized as novel food ingredients in European Union. Present study introduces the effect of XOS on baking quality of cookies. Color measurements proved that XOS enhance the caramelization during baking. Texture profile, geometry, and baking loss of cookies showed little changes due to XOS addition indicating that XOS are easy to incorporate into baking products. Based on sensory evaluation by expert panel, it was observed that XOS increased the "baked character" of the cookies as indicated by the increased caramel flavor, darker color, and crispier texture. XOS addition also increased the sweet taste and global taste intensity of cookies suggesting that in bakery products XOS evolve a flavor enhancer role. XOS proved to be a promising new alternative to increase dietary fiber content of cereal-based cookies.

Xylo-oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners.

Present study introduces the previously not-described rheological properties of a nondigestible oligosaccharide: xylo-oligosaccharide which is a novel food ingredient in Europe. Significant differences were observed among viscosity of solutions of different formulas (liquid or powder) of XOS. Thickening potential of XOS in aqueous media compared to that of sucrose (Suc) or fructo-oligosaccharides strongly depends on utilization level: At low concentration, XOS proved to be weaker while at high concentration to be stronger than fructo-oligosaccharides. Differences in viscosity of XOS, FOS, and sucrose were much higher at below 60°C than at higher temperatures. Storage and loss modulii of xanthan gum gels were not influenced while those of locust bean gum were affected negatively by XOS addition. Addition of XOS at low concentrations did not decrease gelatin gel strength but increased gelatin gel stability against mechanical stress. XOS proved to have different rheological behavior from previously used oligosaccharides.