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    Wyświetlanie 1-6 z 6
    Tytuł:
    Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
    Autorzy:
    Grgić, Ivanka
    Grec, Marijana
    Gryszkin, Artur
    Zięba, Tomasz
    Kopjar, Mirela
    Ačkar, Đurđica
    Jozinović, Antun
    Miličević, Borislav
    Zavadlav, Sandra
    Babić, Jurislav
    Powiązania:
    https://bibliotekanauki.pl/articles/1363283.pdf
    Data publikacji:
    2021
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    cereal starch
    tuber starch
    HVED
    phosphorylation
    physicochemical properties
    Opis:
    Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na5P3O10 and Na2HPO4 were used for phosphorylation. Starch gelatinisation parameters (by DSC); paste clarity; and contents of amylose, damaged starch, and resistant starch were determined; and FTIR-ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 1; 79-88
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
    Autorzy:
    Wang, Yingqiang
    Zhao, Hongxia
    Song, Xi
    Zhang, Wenjie
    Yang, Feng
    Powiązania:
    https://bibliotekanauki.pl/articles/2019405.pdf
    Data publikacji:
    2022-03-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    instant foxtail millet
    drying kinetics
    physicochemical properties
    sensory quality
    Opis:
    The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10-9 m2/s, 9.80×10-9 m2/s, 4.14×10-9 m2/s and 6.20×10-9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 1; 69-78
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment
    Autorzy:
    Deng, Chunli
    Melnyk, Oksana
    Marenkova, Tatyana
    Luo, Yanghe
    Powiązania:
    https://bibliotekanauki.pl/articles/2159286.pdf
    Data publikacji:
    2022-09-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    heat-moisture treatment
    microwave treatment
    physicochemical properties
    structural properties
    digestibility
    potato starch
    Opis:
    The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0oC) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5oC, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifications significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT combined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digestibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 249-261
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality
    Autorzy:
    Miszczak, Izabela
    Tańska, Malgorzata
    Rejmer, Wojciech
    Konopka, Iwona
    Zielińska, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/48899276.pdf
    Data publikacji:
    2024-08-30
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    lactic acid fermentation
    Beta vulgaris L
    physicochemical properties
    bioactive compounds
    color
    Opis:
    The aim of this study was to evaluate the influence of selected processing conditions of beetroot spontaneous fermentation, including slice thickness (2, 4, and 6 mm), temperature (15, 20, and 25oC) and fermentation time (1-15 days), on the physicochemical properties of the resulting leaven (total soluble solid content, turbidity, pH, titratable acidity, color parameters, and content of total carbohydrates, total phenolics, total betacyanins and total betaxanthins). All tested conditions had a significant impact on the properties of beet leaven. Among them, fermentation time and temperature were mostly decisive. Slice thickness was important only for short-time fermentation. The preferable pH below 4.1 was achieved between the 4th and 6th day of fermentation, depending on process temperature. Titratable acidity steadily increased and pH decreased throughout the fermentation process, with more pronounced changes observed at the highest temperature. The highest values of total soluble solids (7.25%) and turbidity (1,100 NTU) were noted on the 13th day of fermentation of the thinnest slices at lower temperatures (15oC and 20oC, respectively). The color of the leaven darkened with increasing fermentation time, but the changes in the b* parameter were the most notable. Changes in the content of bioactive compounds were dynamic during beetroot spontaneous fermentation, but higher temperatures promoted increased total phenolic content and total betaxanthin content in the leaven. The optimal fermentation conditions in terms of all tested leaven properties were determined at 6 mm, 20oC and 7 days for slice thickness, temperature and processing time, respectively.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 3; 255-267
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
    Autorzy:
    Karwacka, Magdalena
    Gumkowska, Martyna
    Rybak, Katarzyna
    Ciurzyńska, Agnieszka
    Janowicz, Monika
    Powiązania:
    https://bibliotekanauki.pl/articles/2019141.pdf
    Data publikacji:
    2021-12-01
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    freeze-drying
    vegetable snacks
    sodium alginate
    apple pomace
    carrier agent
    physicochemical properties
    Opis:
    The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 4; 451-461
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of selected methods of modifying of potato, wheat and maize starches on their physico-chemical properties
    Wpływ różnych metod modyfikacji skrobi ziemniaczanej, pszennej i kukurydzianej na ich cechy fizykochemiczne
    Autorzy:
    Dłużewski, M.
    Lada, E.
    Latkowska, J.
    Waczkowski, W.
    Zdanowicz, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/1398993.pdf
    Data publikacji:
    1987
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    potato starch
    wheat starch
    maize starch
    native starch
    modified starch
    physicochemical properties of starches
    Opis:
    The physico-chemical properties of potato, wheat and maize starch, native and modified according to three methods, were studied. It was found that mild acid or enzymatic hydrolysis resulted in an increased temperature of starch pasting, a reduction of paste viscosity, and an increase of gel syneresis after defreezing. The physico-chemical changes brought about by phosphate modification were opposite to those induced by the acid and enzymatic modification. Studies of three fractions of potato starch differing in granule size showed that the changes due to modification increase with the decrease of average granule size.
    Przeprowadzono badania fizykochemiczne skrobi ziemniaczanej, pszennej i kukurydzianej naturalnej i modyfikowanej metodami: kwasową, enzymatyczną i fosforanową. Skrobia ziemniaczana przed modyfikacją była rozdzielana na trzy frakcje różnicą się średnią wielkością ziarn (tab. 2). Stwierdzono (tab. 1), że w wyniku łagodnej hydrolizy kwasowej lub enzymatycznej nastąpiło - w stosunku do skrobi niemodyfikowanej - podwyższenie temperatury kleikowania skrobi, obniżenie lepkości kleiku i zwiększenie synerezy żelu po jego rozmrożeniu. Modyfikacja fosforanowa spowodowała zmiany badanych cech fizykochemicznych, ale w przeciwnym kierunku niż modyfikacja kwasowa i enzymatyczna. Stosunkowo najbardziej podatna skrobia kukurydziana i najmniej - skrobia pszenna. Badania frakcji skrobi ziemniaczanej różniących się wielkością ziarn ujawniły (tab. 3), że im drobniejsza była frakcja, tym łatwiej zachodziła hydroliza kwasowa lub enzymatyczna oraz silniej wzrastała lepkość kleików otrzymanych ze skrobi modyfikowanej metodą fosforanową. Natomiast wchłanianie wody było tym większe, im większe były ziarna skrobi.
    Źródło:
    Acta Alimentaria Polonica; 1987, 13, 1; 15-22
    0137-1495
    Pojawia się w:
    Acta Alimentaria Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-6 z 6

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