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1

Non-nutrient bioactive substances in food of plant origin causing bitterness and astringency

100%
Troszynska A.
Polish Journal of Food and Nutrition Sciences
|
2004
|
tom 13/54
|
nr Spec.Issue 1
2

Intensification of hydrodynamic cavitation processes for obtaining astringents when preparing concrete mixture

84%
Nazarenko I., Martyntsev V., Guzii S.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2017
|
tom 19
|
nr 3
3

Effect of carboxymethyl cellulose [CMC] on perception of astringency of phenolic compounds

84%
Troszynska A., Narolewska O., Wolejszo A., Ostaszyk A.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 2
4
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Content available

Chymotryptic hydrolysis of lentil meal proteins and characteristics of the resulting hydrolysates

84%
Karamac M., Rybarczyk A.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 3
Lentil meal proteins were treated by chymotrypsin. Hydrolysis was controlled with the pH-stat method. Degree of hydrolysis (DH) was evaluated and after 120 min of the process amounted to 13%. SDS-PAGE and SE-HPLC methods were used to study molecular weight distribution of lentil meal proteins and their chymotryptic hydrolysates of DH 2%, 4%, 8% and 12%. Bands in the range of 21–66 kDa were predominant on the electrophoregram of lentil proteins. Chymotrypsin treatment resulted in releasing the hydrolysis products of both high molecular weight (62,000; 30,500 Da) molecules and small peptides (<6,500 Da). At the first stage of hydrolysis (DH 2.0%) intermediate products are formed, which are then further hydrolysed. Chromatographic separation confirmed the results of SDS-PAGE. Larger polypeptides and unhydrolysed proteins are present in hydrolysate of DH 12% but products of hydrolysis with molecular weight of 0.5–6.5 kDa are predominant. No simple correlation between degree of hydrolysis and intensity of bitterness and astringency sensation was noticed. Bitterness of hydrolysates was not high (2.25-2.35 a.u.).
5
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Content available

Effect of hydrocolloids on perception of bitterness and astringency in model system

84%
Troszynska A., Narolewska O., Wolejszo A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The influence of food gums (guar, xanthan, arabic) and carboxymethylcellulose (CMC) on bitterness and astringency of caffeine and tannic acid has been studied. The study was performed in critical concentrations (c*) for particular hydrocolloids as well as for values above and below c*. The ability of hydrocolloids to reduce the astringency and bitterness was evaluated using the method of taste indicator and expressed as a percentage of unreduced sensation. The results indicated that the ability of hydrocolloids to mask the astringency and bitterness was differential and depended both on the concentration and the type of the hydrocolloids used. CMC indicated the highest ability to mask bitterness and astringency among the hydrocolloids. It was found that the ability of these polymers to reduce the astringency was increasing above the c* concentrations.
6
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Extracts from selected tannin-rich foods - a relation between tannins content and sensory astringency

67%
Troszynska A., Narolewska O., Wolejszo A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3
329-333
Extracts of polyphenols were obtained from black chokeberry, green tea, and walnut using acetone-water and ethanol-water system (8:2, v/v). The extracts were subjected to sensory evaluation using the method of sensory scaling and quantitative descriptive analysis (QDA). In sensory scaling a trained panel rated the samples for astringency which was expressed as Sensation of Astringency Coefficients (SAC). The QDA was applied for quantitative and qualitative characteristics of the extracts. To determine the content of tannins three spectrophotometric methods were used (n- butanol- HCl hydrolysis, BSA precipitation assay and PVP binding assay). The results proved that both the source of tannins and the type of solvent used for extraction had significant effects on the astringency and sensory profiles of the extracts. The analysis of multiple regression demonstrated that astringency of the extracts examined was affected to the greatest extent by tannins determined with the method of their binding on polyvinylpyrrolidone (PVP) sorbent.
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