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    Tytuł:
    Estimation of quality of spaghetti-form commercial gluten-free pastas
    Autorzy:
    Kosiński, J.
    Cacak-Pietrzak, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/2083813.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    gluten-free pasta
    chemical composition
    culinary quality
    sensory properties
    Opis:
    The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pastas with diversified raw material composition. The experimental material consisted of 9 pastas, including 7 gluten-free pastas and 2 wheat pastas (from semolina and from flour from common wheat grain) which constituted the control sample. The packaging was evaluated for correct labelling, and the content of crumble was determined. The content of basic chemical components was assessed, such as water, total protein, mineral components (ash). Culinary and sensory evaluation of the pastas was carried out. It was found that a majority of the gluten-free pastas, except for the buckwheat pasta, contained significantly less total protein, which translated into greater loss of dry matter during their cooking. In terms of sensory features, pastas made of rice flour and from a mixture of maize and rice flour were highly rated, while the buckwheat pasta was definitely rated the lowest.
    Źródło:
    Acta Agrophysica; 2020, 27; 5-16
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The use of apple and beetroot juices to osmotic dehydration of apples ®
    Zastosowanie soków z jabłek i buraków ćwikłowych do osmotycznego odwadniania jabłek®
    Autorzy:
    Kowalska, Hanna
    Kowalska, Jolanta
    Masiarz, Ewelina
    Maziarz, Samanta
    Pochitskaya, Irina
    Powiązania:
    https://bibliotekanauki.pl/articles/227723.pdf
    Data publikacji:
    2020
    Wydawca:
    Wyższa Szkoła Menedżerska w Warszawie
    Tematy:
    osmotic dehydration
    mass exchange
    sensory properties
    odwadnianie osmotyczne
    wymiana masy
    właściwości sensoryczne
    Opis:
    The article presents the possibilities of using apple and beetroot juice concentrates for osmotic dehydration of apples. The use of such concentrates or their mixtures in the process has proved even more advantageous to the commonly used sucrose. Osmotic substances that are concentrates of fruit or vegetable juices allow obtaining products with healthpromoting properties. They also influence the forming of sensory features (colour, taste), which increases the attractiveness of the product in the customer’s opinion.
    W artykule przedstawiono możliwości wykorzystania koncentratów soków z jabłek i buraków ćwikłowych do osmotycznego odwadniania jabłek. Zastosowanie takich koncentratów lub ich mieszaniny okazało się nawet bardziej korzystne od powszechnie stosowanej sacharozy. Substancje osmotyczne będące koncentratami soków owocowych lub warzywnych pozwalają na uzyskanie produktów o właściwościach prozdrowotnych. Wpływają też na kształtowanie cech sensorycznych (barwa, smak), co zwiększa atrakcyjność produktu w opinii klienta.
    Źródło:
    Postępy Techniki Przetwórstwa Spożywczego; 2020, 1; 51-57
    0867-793X
    2719-3691
    Pojawia się w:
    Postępy Techniki Przetwórstwa Spożywczego
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    Autorzy:
    Conte, Paola
    Fadda, Costantino
    Drabińska, Natalia
    Krupa-Kozak, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1369541.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free breadmaking
    gluten-related disorders
    texture characteristics
    nutritional value
    sensory properties
    review
    Opis:
    The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of lactic acid concentration on the quality of marinated broiler breast FIllets®
    Wpływ stężenia kwasu mlekowego na jakość marynowanych filetów drobiowych®
    Autorzy:
    Wilk, Aleksandra
    Sokołowicz, Zofia
    Augustyńska-Prejsnar, Anna
    Powiązania:
    https://bibliotekanauki.pl/articles/1522392.pdf
    Data publikacji:
    2021
    Wydawca:
    Wyższa Szkoła Menedżerska w Warszawie
    Tematy:
    broiler chickens fillets
    marinating
    lactic acid
    sensory properties
    filety drobiowe
    marynowanie
    kwas mlekowy
    cechy sensoryczne
    Opis:
    The aim of the study presented in this paper was to evaluate the effect of lactic acid concentration in marinade on the quality of baked chicken breast fillets. Poultry fillets were marinated in 1, 2 and 4% lactic acid solution. The evaluation of physical characteristics of fillets included measuring pH, assessing color according to the L*a*b* scale, as well as water absorption and tenderness of meat. The organoleptic evaluation included the intensity and desirability of the aroma, the intensity and desirability of the flavor, as well as the juiciness and tenderness of meat. Lactic acid marinating was shown to affect the brightness (L*), as well as red a* and yellow b* color saturation of the fillets. Marinating in 1 and 2% lactic acid solution had beneficial effects on physicochemical and sensory characteristics of marinated poultry meat after baking, whereas marinating in 4% lactic acid solution caused deterioration of flavor and smell of baked meat.
    Celem badań przedstawionych w artykule była ocena wpływu stężenia kwasu mlekowego w marynacie na jakość pieczonych filetów z piersi kurcząt brojlerów. Filety drobiowe marynowano w 1, 2 i 4% roztworze kwasu mlekowego. W ocenie cech fizycznych filetów uwzględniono pomiar pH, ocenę barwy w skali L*a*b* oraz wodochłonność i kruchość mięsa. W ocenie organoleptycznej uwzględniono natężenie i pożądalność zapachu, natężenie i pożądalność smaku oraz soczystość i kruchość mięsa. Wykazano, że marynowanie kwasem mlekowym ma wpływ na jasność (L*) oraz wysycenie barwy czerwonej a* i żółtej b* barwy filetów. Marynowanie w 1 i 2% roztworze kwasu mlekowego miało korzystny wpływ na cechy fizykochemiczne i sensoryczne marynowanego mięsa drobiowego po pieczeniu, natomiast marynowanie w roztworze kwasu mlekowego o stężeniu 4% spowodowało pogorszenie smaku i zapachu mięsa pieczonego.
    Źródło:
    Postępy Techniki Przetwórstwa Spożywczego; 2021, 1; 50-55
    0867-793X
    2719-3691
    Pojawia się w:
    Postępy Techniki Przetwórstwa Spożywczego
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Beer Aging Process®
    Proces starzenia piwa®
    Autorzy:
    Kucharczyk, Krzysztof
    Tuszyński, Tadeusz
    Powiązania:
    https://bibliotekanauki.pl/articles/2172237.pdf
    Data publikacji:
    2022
    Wydawca:
    Wyższa Szkoła Menedżerska w Warszawie
    Tematy:
    beer
    shelf life beer
    sensory properties
    volatile components
    technological conditions
    piwo
    trwałość piwa
    cechy sensoryczne
    komponenty lotne
    warunki technologiczne
    Opis:
    Currently, the main quality problem of beer is the change in its chemical composition during storage, which influences the sensory change of the drink. Unlike some wines, brewing is usually considered negative for the quality of the taste. Properly carried out technological activities, from the selection of raw materials to the bottling, can significantly improve the flavor durability of the beer. The aging process of the beer as expressed by the evaluation of the flavor stability of the beer is described by various analytical parameters as well as by sensory evaluation of beer. The analytical assessment usually relates to different tracer substances or to the capture of substances accelerating or inhibiting the oxidation process. However, the proper analysis to determine the flavor durability is the sensorics, which is the final sensory evaluation of the beer should always be carried out.
    Obecnie głównym problemem jakościowym piwa jest zmiana jego składu chemicznego podczas przechowywania, co wpływa na zmianę sensoryczną napoju. W przeciwieństwie do niektórych win, starzenie piwa jest zwykle uważane za negatywne dla jakości smaku. Odpowiednio przeprowadzone czynności technologiczne, począwszy od wyboru surowców aż po rozlew mogą w wyraźny sposób poprawić trwałość smakową piwa. Proces starzenia piwa wyrażony oceną stabilności smakowej piwa jest opisany przy użyciu różnorodnych parametrów analitycznych jak również za pomocą oceny sensorycznej piwa. Ocena analityczna odnosi się zazwyczaj do różnych substancji wskaźnikowych lub wychwycenia substancji przyspieszających bądź hamujących proces utleniania. Właściwą analizą do określenia trwałości smakowej jest ostatecznie sensoryka, stąd też należy zawsze dodatkowo przeprowadzać ocenę degustacyjną piwa.
    Źródło:
    Postępy Techniki Przetwórstwa Spożywczego; 2022, 2; 98--101
    0867-793X
    2719-3691
    Pojawia się w:
    Postępy Techniki Przetwórstwa Spożywczego
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Recent studies of irradiated mangoes in Brazil : a trend towards commercial approach
    Autorzy:
    Sabato, S. F.
    Silva, J. M.
    Cruz, J. N.
    Broisler, P. O.
    Rela, P. R.
    Salmieri, S.
    Lacroix, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/148822.pdf
    Data publikacji:
    2008
    Wydawca:
    Instytut Chemii i Techniki Jądrowej
    Tematy:
    gamma radiation
    mangoes
    physicochemical properties
    sensory evaluation
    Opis:
    Mango is an important commodity to our country as Brazil is a great producer and exporter of tropical fruits. Nowadays, Mexico and India are the main exporters of mango in the world and Brazil occupies the third position in this ranking. As these countries have adopted gamma radiation as a phytosanitary treatment and signed a bilateral agreement with the United States for exporting mango to this country, Brazil has to be up-to-dated with this trend. The Institute of Nuclear and Energy Researches together with field producers in the northeastern region and partners like the International Atomic Energy Agency, the Canadian Irradiation Center and Empresa Brasileira de Agropecuária joined to demonstrate this technology, its application and its commercial feasibility. The whole project was structured in two parts that involved around 1300 mangoes. The first step consisted mainly in studying the quality of irradiated mangoes within our territory, using a multipurpose semi-commercial cobalt facility, and comparing two harvesting points of the fruits. The second one was an international consignment of irradiated fruits from Brazil to Canada, where the control sample consisted of fruits treated with a hot water dip. The financial part of the feasibility study covers the scope of the investment, including the net working capital and production costs. In a summarized way to express, the results from physicochemical analysis and sensory evaluation were favorable, indicating that gamma radiation is a potential quarantine treatment.
    Źródło:
    Nukleonika; 2008, 53, suppl. 2; 77-79
    0029-5922
    1508-5791
    Pojawia się w:
    Nukleonika
    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:
    Effect of the Addition of Edible Insect Flour from Yellow Mealworm (Tenebrio molitor) on the Sensory Acceptance, and the Physicochemical and Textural Properties of Sponge Cake
    Autorzy:
    Kowalski, Stanisław
    Mikulec, Anna
    Skotnicka, Magdalena
    Mickowska, Barbara
    Makarewicz, Małgorzata
    Sabat, Renata
    Wywrocka-Gurgul, Anna
    Mazurek, Aleksandra
    Powiązania:
    https://bibliotekanauki.pl/articles/2152157.pdf
    Data publikacji:
    2022-11-14
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    edible insects
    sensory assessment
    microbiological properties
    amino acid profile
    fatty acid profile
    Opis:
    The aim of this study was to evaluate the possibility of using insect flour for sponge cake supplementation. Consumer acceptance, chemical composition, textural properties, and microbiological characteristics were determined. The addition of mealworm flour significantly increased the content of nutrients, especially protein, ash, lipid, and dietary fiber. Mealworm flour influenced the color parameters as well as textural properties. The fatty acid profile was dominated by monounsaturated fatty acids, ranging from 9.72 g/100 g for wheat flour sponge cake to 41.82 g/100 g for sponge cake with 20% addition of mealworm flour. The amino acid profile of mealworm flour was characterized by a significantly higher content of essential amino acids compared to wheat flour and sponge cakes. Sponge cake supplementation resulted in a good nutritional value of protein except for lysine which was the limiting amino acid in all samples. However, the limiting amino acid index was 63.04-63.10% compared to 30.38% for the mealworm and wheat sponge cake, respectively. The presence of insect flour reduced the organoleptic properties of the obtained sponge cakes, regardless of its quantity. The addition of mealworm flour contributed to a significant reduction in the hardness and fracturability of the sponge cakes on the baking day and during the 30-day storage. Insect flour addition did not reduce the microbiological safety of the final product. The study results indicate the possibility of using mealworm flour in the production of confectionery products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 393-405
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
    Autorzy:
    Marta, Herlina
    Yusnia, Shifa A.
    Fetriyuna, Fetriyuna
    Arifin, Heni R.
    Cahyana, Yana
    Sondari, Dewi
    Powiązania:
    https://bibliotekanauki.pl/articles/31341118.pdf
    Data publikacji:
    2024-05-24
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Amorphophallus paeoniifolius
    flour blends
    gluten-free steamed brownies
    hedonic sensory test
    Manihot esculenta
    pasting properties
    texture parameters
    Opis:
    This study aimed to formulate flour blends from modified cassava flour (MCF) and suweg flour (SF) and use them to produce gluten-free steamed brownies (GFSB) with desirable qualities. The blends varied in the proportions of MCF and SF by weight, namely 80:20 (F1), 70:30 (F2), and 60:40 (F3). Wheat flour-based steamed brownies (WFSB) served as the control. The results showed that the MCF to SF ratio significantly influenced various parameters of flour blends, such as chemical compositions, color characteristics, pasting, and functional properties. Higher SF content in the blend decreased peak viscosity, breakdown, and setback. Water absorption capacity also decreased as the MCF to SF ratio in the flour blend increased. The color of flour blends with an increasing proportion of SF was getting darker and more different from the color of wheat flour. GFSB exhibited lower volume expansion than WFSB. Increasing SF content in the flour blend increased the texture parameters of GFSB including hardness, cohesiveness, gumminess, and chewiness Values of color difference, representing color variation between gluten-free and control brownies, ranged from 2.30 to 6.32, where the GFSB-F1 was more similar in color to WFSB. Preference levels for color, aroma, and texture of GFSB did not significantly differ from WFSB. However, GFSB-F2 was preferred in taste and overall acceptance over WFSB. The utilization of modified cassava flour and suweg flour blends in gluten-free steamed brownies offers a promising avenue for diversifying gluten-free baking options.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 188-196
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Development of biodegradable polysaccharide-protein edible gel coat with antimicrobial properties for food products
    Autorzy:
    Kuprina, Elena E.
    Yakkola, Anastasiya N.
    Manuylov, Andrey N.
    Kiprushkina, Elena I.
    Shestopalova, Irina A.
    Demidov, Pavel I.
    Powiązania:
    https://bibliotekanauki.pl/articles/2131514.pdf
    Data publikacji:
    2021
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    biodegradable food films and coatings
    chitosan
    ediblefilms and coatings
    environmental protection
    formulation
    mechanism of formation
    physical and mechanical
    physicochemical
    protein hydrolysate
    sensory
    sodium alginate
    technology
    antimicrobial properties
    Opis:
    Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2021, 26; 148-161
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
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