Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "pasting properties" wg kryterium: Temat

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-5 z 5
    Tytuł:
    Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour
    Autorzy:
    Chaquilla-Quilca, Guadalupe
    Islas-Rubio, Alma Rosa
    Vásquez-Lara, Francisco
    Salcedo-Sucasaca, Lourdes
    Silva-Paz, Reynaldo Justino
    Luna-Valdez, Jesús Guadalupe
    Powiązania:
    https://bibliotekanauki.pl/articles/31341112.pdf
    Data publikacji:
    2024-05-14
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    Amaranthus caudatus
    popped grains
    pasting properties
    bread physical properties
    Flash profile
    Opis:
    This study investigated the effect of substitution of wheat flour with popped amaranth flour in bread formulation on the chemical, physical, and sensory characteristics of breads. The raw and popped amaranth grain flours of four Peruvian varieties: Oscar Blanco, Centenario, Taray, and Imperial, were characterised for chemical composition and pasting properties using Rapid Visco-Analyzer (RVA). Both types of amaranth flour had a high nutritional value, but the peak and final viscosity of popped amaranth flour were closer to the wheat flour. Breads were formulated with the popped amaranth flour, at four substitution levels of 0, 10, 20, and 30%. A significant increase in contents of protein (around 12%) and raw fiber (more than 100%), and a decrease in carbohydrate content (around 6%) in breads at the highest substitution level compared to wheat bread were observed. At this substitution level, the RVA profile parameters, specific volume, pore area, and colour coordinates (L*, a*, and b*) differed significantly. In the sensory analysis using Flash profile technique, consumers identified that the Taray and Imperial bread varieties at 10 and 20% substitution level were similar to the wheat bread. Adding popped amaranth flour to bread improved the nutritional value, ensuring good physical and sensory properties. Popped amaranth flour can, thus, be an alternative to wheat flour in the development of healthy bakery products.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 137-146
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
    Autorzy:
    Kumari, Asha
    Kaushik, Nutan
    Slizyte, Rasa
    ., Khushboo
    Powiązania:
    https://bibliotekanauki.pl/articles/16538553.pdf
    Data publikacji:
    2023-08-29
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    nutrient-rich soup
    fish protein hydrolysate
    viscosity
    pasting properties
    consumer assessment
    storage stability
    Opis:
    In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, there is a need to formulate nutrient-rich products that are easy to cook. In this study, lyophilized protein hydrolysate from pink perch by-product, microencapsulated protein hydrolysate and sun-dried whole fish powder were incorporated in the formulation of ready-to-cook (RTC) soup mixes. The chemical and physical properties, and consumer acceptability of RTC soup mixes were evaluated. The RTC soup mixes exhibited high solubility (41.0 to 43.0%) and non-Newtonian pseudoplastic behavior. RTC soup mix with microencapsulated protein hydrolysate (MPHS) had high overall acceptability among all RTC soup mixes. The accelerated shelf-life testing (40°C, 75% RH) revealed that RTC MPHS mix was stable for 6 days (equivalent to 24 days of storage at room temperature) without any preservatives and sterilization treatment. Therefore, RTC MPHS mix can be used as a nutrient-rich product in protein-deficient populations.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2023, 73, 3; 253-264
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins
    Autorzy:
    Fetouhi, Awatif
    Sujak, Agnieszka
    Bentallah, Leila
    Nawrocka, Agnieszka
    Szymańska-Chargot, Monika
    Tomczyńska-Mleko, Marta
    Wójtowicz, Agnieszka
    Zidoune, Mohammed N.
    Powiązania:
    https://bibliotekanauki.pl/articles/1363263.pdf
    Data publikacji:
    2021-05-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free dough
    maize
    field bean
    non-gluten proteins
    pasting properties
    protein secondary structure
    FT-Raman spectroscopy
    Opis:
    This work aimed to examine the rheological properties and structural features of newly developed gluten-free doughs with maize (M), field bean (FB), maize-filed bean (MFB), and maize-field bean improved with hydrothermally-treated maize (IMFB), and compare them with soft wheat (SW) dough as a control. The relationships between viscoelastic characteristics, pasting properties of dough, and structure of non-gluten proteins analyzed using FT-Raman spectroscopy were investigated. All gluten-free doughs showed significantly higher values of the elastic modulus than SW dough. The low values of tan δ for doughs of M, MFB, and IMFB formulas indicated strong contribution of the solid character in their structural formation as compared to SW and FB doughs. Protein backbone of maize and maize-based doughs was characterized by the absence of pseudo-β-sheet structure and a high content of β-sheet accompanied with a low content of antiparallel-β-sheet. According to principal component analysis (PCA), a strong relationship was found between protein secondary structure, tan δ, gelatinization temperature, and between aromatic amino-acid chains, peak viscosity, and breakdown. The mechanism of non-gluten protein network establishment was based on the formation of β-sheet and α-helix structure. The study results indicate the significant involvement of trans-gauche-gauche (TGG) and trans-gauche-trans (TGT) disulfide bridges in the formation of the non-gluten protein matrix rather that gauche-gauche-gauche (GGG) conformation. PCA analysis showed that the water absorption of the starch granules increased with the greater exposition of the tyrosyl residues.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 161-175
    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:
    Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
    Autorzy:
    Mitrus, M.
    Wójtowicz, A.
    Kocira, S.
    Kasprzycka, A.
    Szparaga, A.
    Oniszczuk, T.
    Combrzyński, M.
    Kupryaniuk, K.
    Matwijczuk, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082662.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    common bean
    extrusion-cooking
    pasting
    properties
    Opis:
    The extrusion-cooking technique may be used to convert the common bean into functional food products. There is still insufficient information on the properties of extruded beans. The aim of this work was to investigate the effect of extrusioncooking conditions on the pasting properties of two cultivars of the common bean (Aura and Toska) available on the Polish market. The bean was extruded using a twin-screw extruder at variable screws speeds and different amounts of water were added directly to the barrel. The pasting properties of the obtained extrudates were measured using a Micro Visco-Amylo-Graph. The extruded beans revealed more stable viscosity characteristics than the unprocessed ones. The addition of increased amounts of water to the processed material raised the peak viscosity of both extruded bean varieties. A higher screws speed during bean processing resulted in a higher peak viscosity only in the case of the Aura cultivar. However, the decreasing value of the cold paste viscosity was observed at higher speeds. This may indicate the negative effect of the extruder’s screws speed on the gel formation ability of the extruded bean. The results showed that the extrusion-cooking process reduced the retrogradation tendency of bean paste due to starch degradation occurring during processing.
    Źródło:
    International Agrophysics; 2020, 34, 1; 25-32
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies