Wyniki wyszukiwania

1

Characteristics of natural yoghourt containing inulin

100%

Klebukowska L., Dajnowiec F., Zander L., Kornacki K.

Polish Journal of Natural Sciences

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2002

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tom 11

2

In vitro culture and fructan production by Vernonia herbacea (Asteraceae)

75%

Trevisan F., Chu E. P., Gaspar M., Carvalho M. A. M.

Acta Physiologiae Plantarum

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2014

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tom 36

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nr 09

Vernonia herbacea is a native species from the Brazilian Cerrado that accumulates about 80 % of inulin-type fructans in the underground reserve organs, the rhizophores. This work aimed at establishing a protocol for in vitro culture of V. herbacea, using seeds (achenes) and leaf discs as explants. Following germination and seedling growth, stem nodes from 6-month-old in vitro germinated plants were isolated and incubated on culture medium free of growth regulators for plant propagation and rhizophore formation. Fructan content and composition were evaluated in leaves, stems, roots and rhizophores from plants grown in vitro and compared with those of greenhouse-grown plants, in order to evaluate inulin production in vitro. Fructan contents of aerial organs and roots from in vitro plants were higher, compared with greenhouse plants, while in rhizophores, the opposite was observed. High performance anion exchange chromatography/pulsed amperometric detection profiles revealed the presence of the inulin homologous series in the aerial organs exclusively for in vitro plants, while in roots and rhizophores, this series was detected in plants grown in both conditions. These results indicate a modification in the source/sink ratio, leading to changes in the distribution of carbohydrates in in vitro plants. The leaf disc cultures on medium supplemented with indole-3-butyric acid induced the formation of roots (0.24, 0.49 µM) and friable callus (2.46 µM), while 6-benzylaminopurine (from 1.1 through 4.43 µM) induced compact callus. However, no shoot formation was observed. The use of seeds allowed the establishment of a protocol for in vitro culture and provides a model system for a better understanding of fructan metabolism in V. herbacea.

3

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

75%

Toczek K., Glibowski P., Tracz S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2016

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tom 19

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nr 3

4

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The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs

75%

Flaczyk E., Gorecka D., Kobus J., Szymandera-Buszka K.

Żywność Nauka Technologia Jakość

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2009

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tom 16

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nr 4

The aim of the study was to examine the effect of inulin gel, used as a fat substitute, on energy value and consumer acceptance of model meatballs fresh and cold-stored. The experimental material consisted of pork meatballs with two inulin levels. Replacement of part pork fat with inulin resulted in reducing level of fat and calorie contents. Moreover, after 14 day of cold storage of meatballs, consumer acceptance of these products with a 25% replacement of pork back fat by inulin was higher in comparison with the control sample. During 14 day of cold storage of such pork meatballs the delay of adverse sensory attributes were observed.

5

Effect of inulin and oligofructose on caecal pH during various thiamine doses administration in rats

75%

Drywien M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

253-256

A 15-day experiment was performed on male Wistar rats allocated into three blocks diversified by a daily thiamine dose: 0, 20, 40 μg/day/rat. In each block the rats were divided into five groups depending on the type of diet: control group (FF) – fructan-free diet; experimental groups (I-5, I-10, OF-5, OF-10) – diets containing: 5%, 10% of inulin, as well as 5%, 10% of oligofructose respectively. Thiamine-free experimental diets were prepared according to AIN-93M recommendations, where inulin and oligofructose were added instead of wheat starch. The thiamine was administered per os as a water solution. Compared to the initial value, caecal pH decreased in all groups of rats. The daily thiamine dose as well as the kind of fructan influenced caecal pH. There could be observed the synergistic action of inulin and thiamine in decreasing pH. Inulin and oligofructose, due to prebiotic properties, can cause fluctuations in the caecum pH but the direction of changes is closely dependent on the presence of dietary thiamine. The most suitable pH values for endogenous thiamine uptake are reported during dietary deficit of this vitamin, independently on the type and dose of fructan.

6

The contribution affects of the some ingredients in making Hosmerim

75%

Savas E.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

7

Role of inulin in shaping the quality of meat products

75%

Makala H.

Acta Agrophysica

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2003

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tom 02

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nr 2[96]

8

Properties of dough and qualitative characteristics of wheat bread with addition of inulin

75%

Karolini-Skaradzinska Z., Bihuniak P., Piotrowska E., Wdowik L.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[B]

9

Development of synbiotics with inulin, palatinose, alpha-cyclodextrin and probiotic bacteria

63%

Pranckute R., Kaunietis A., Kuisiene N., Citavicius D.

Polish Journal of Microbiology

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2014

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tom 63

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nr 1

Success in creating a synbiotic depends on compatibility between the chosen components – prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS) – palatinose, inulin and α-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain. Results of growth analysis with different OS revealed that part of lactobacilli isolated from yogurts can effectively ferment inulin and may be used for the development of synbiotics. Palatinose and Lactobacillus acidophilus could be used as symbiotics with effective antibacterial activity. One of the types of Lactococcus sp. strains can assimilate palatinose and α-cyclodextrin, so they both can be used as components of synbiotics with the investigated lactococci. Results of this analysis suggest that the investigated isolated and type strains of Lactobacillus sp. and Lactoccocus sp. can be useful as probiotics in the development of synbiotics. Together with prebiotics – palatinose, inulin and α-cyclodextrin, the synbiotics, which could regulate not only the growth of beneficial bacteria in the gastrointestinal tract, but also their antibacterial activity, can be created.

10

The effect of pH, temperature and heating time on inulin chemical stability

63%

Glibowski P., Bukowska A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

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nr 2

Background. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. It is a prebiotic with many functional properties. In earlier research conceming chemical stability of inulin, the effect of pH on rheological properties of inulin gels was mainly analysed. In these studies, the effect of time, temperature and pH on inulin chemical stability was not analysed profoundly especially considering the inulin concentrations unable to form gel structure. Thus, the aim of this work was to study the effect of the above mentioned factors on inulin chemical stability in water solution. Material and methods. 5% (w/w) inulin Solutions at pH 1-12 were heated at 20, 40, 60, 80 and 100°C for 5-60 min. After the neutralisation the content of reducing sugar was analysed according to Miller’s method (1959) with 3,5-dinitrosalicylic acid. Results. The conducted studies showed that inulin Chemical stability at pH < 4 decreased with an increase of heating time and temperature. In a neutral and basic environment inulin was chemically stable regardless of heating time and temperature. Conclusions. Inulin application in food systems may be limited in acidic products especially when heated above 60°C during the production process. However, in products at pH > 5, the degradation of this fructan does not occur even at thermal processing.

11

Technological utility of guar gum and xanthan for the production of low-fat inulin-enriched mayonnaise

63%

Bortnowska G., Makiewicz A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

135-146

Effects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of Frutafit®Tex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concentrations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulinenriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the “fattiness effect” produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low- fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums, at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half.

12

The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production

63%

Gustaw W., Kordowska-Wiater M., Koziol J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

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nr 4

Background. Prebiotics are a category of nutritional compounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of specific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during storage, fermented food should be supplemented with prebiotics. Material and methods. Yoghurts were produced from skimmed milk powder and prebiotics (FOS, inulin or resistant starch), which were added at concentrations of 1%, 2% and 3%. Yoghurts were stored in +4°C for three weeks. Every week each kind of fermented drink was examined in order to check the growth of lactic acid bacteria. Apparent viscosity and texture of bio-yoghurt were determinated during refrigerated storage. Results. The FOS and inulin addition to yoghurt caused an increase in the numbers of all bacteria in comparison to control yoghurt obtained without addition of prebiotics. The vi- able counts of Str. thermophilus, Lb. acidophilus and Bifidobacterium sp. when 1% of FOS was added to yoghurt were about 9 log cfu/g, 7.8 log cfu/g and 7.7 log cfu/g, respectively. In the presence of 1% of inulin, streptococci and bifidobacteria reached the growth at the level 8.8 log cfu/g and 7.5 respectively. Hardness and adhesiveness of yoghurt obtained with addition resistant starch increased systematically during 21 days of refrigerated storage. Conclusions. The numbers of lactic acid bacteria in obtained bio-yoghurts were sufficient in 97% of samples (106-109 cfu/g) according to FAO/WHO protocols. Generally, viability of bacteria was sufficient for 14 days and then their numbers decreased but usually not below 106 cfu/g. Prebiotics as FOS and inulin added to bio-yoghurt exhibited stimulatory effect on growth Lb. acidophilus and Bifidobacterium sp. Addition of prebiotics caused an increase in apparent viscosity and hardness (in case of FOS) and decrease in syneresis of obtained bio-yoghurts.

13

Influence of oil substitution by inulin on the headspace concentrations of carvone and limonene released from caraway preparations

63%

Bortnowska G.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 4

14

Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese

63%

Modzelewska-Kapitula M., Klebukowska L., Kornacki K.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 2

143-146

The influence of inulin HPX and potentially probiotic Lactobacillus plantarum 14 strain on microbial quality and organoleptic properties of soft cheese were studied. Also the effect of inulin on probiotic concentration was examined during 45 days of storage at 6°C. Four versions of soft cheese were produced: (1) control without synbiotic, (2) with L. plantarum 14, (3) with inulin HPX 2.5 g/100 g of cheese, (4) with inulin HPX 2.5 g/100 g of cheese and L. plantarum 14. The number of potentially probiotic bacteria was affected by the addition of inulin HPX (p<0.05). In all probiotic cheeses the concentration of potentially probiotic strain was at a recommended level of 106–107 cfu/g. Also sensory quality was positively affected by the presence of inulin in products. After production and 45 days of storage the most desirable properties possessed cheese produced with the addition of inulin HPX, followed by control cheese. Microbial quality of all cheeses was satisfactory.

15

Effect of low-level administration of fructooligosaccharides and inulin to young turkeys on caecal fermentation

63%

Jankowski J., Juskiewicz J., Zdunczyk Z., Mikulski D.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

403-408

16

The effect of fat substitution with fiber preparations on selected quality characteristics of baked poultry pates

63%

Zwolan A., Tyburcy A., Cegielka A., Pietrzak D.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2017

|

tom 590

The aim of this study was to determine the effect of fat substitution with various fiber preparations on selected quality characteristics of baked poultry pâtés. Five variants of pâtés were produced: a control variant and four experimental variants, in which 33% or 66% of poultry fat was replaced by hydrated (in a ratio of 1:5) inulin or potato fiber. In ready products, cooking loss was determined, basic chemical composition was analyzed, color and texture parameters were measured, and sensory evaluation was performed. The substitution of fat with hydrated inulin and potato fiber in the recipe composition of pâté made it possible to produce pâtés with reduced fat content − on average by 20–34%. These pâtés were characterized by lower cooking loss, which is advantageous from both a technological and an economical point of view. In the sensory evaluation, pâtés containing added fiber scored comparable to the control variant, also for color, despite significant differences in instrumental measurements.

17

Influence of inulin and storage time on colour parameters of fermented goat's milk products

63%

Pyrzynska E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2018

|

nr 2

18

Effect of inulin extraction method and level in growing-finishing pig diets on performance, carcass traits and nutrients digestibility

63%

Sobolewska S., Grela E. R.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

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2013

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tom 31

|

nr 2

19

Possibility of partial replacement of fat by inuline in cookies in order to decrease their caloric value

63%

Zbikowska A., Rutkowska J.

Polish Journal of Food and Nutrition Sciences

|

2008

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tom 58

|

nr 1

Effects of inuline used as partial fat replacement in cookies containing three different fats were studied. During experiment sensory and instrumental attributes of reference cookies and low fat formulation in which 50% of fat was replaced with inuline were compared. Shortenings used for preparation of cookies differed greatly in saturated fatty acids (SFA) (29.9–57.5%), trans fatty acids (TFA) (0.9–23.1%) and solid fat content (SFC) at 25°C (13.6–31.6%). Replacement of 50% fat with inuline in the formulations enabled obtaining samples with higher instrumental values of texture and resulted in cookies which were harder and less crispy. Also the intensity of sweet taste was sharply reduced by decreasing the fat content of cookie recipes. On the other hand, replacement of 50% of fat with inuline had a little impact on the intensity of buttery taste of the cookies. The lowest intensity of buttery taste was scored in cookies containing shortening with the lowest content of TFA. Concerning the overall sensory quality, the results showed that the replacement of 50% of fat with inuline resulted only in a moderate decrease in the acceptability of the overall sensory quality. The averaged scores of overall sensory quality were generally high and ranged from 7.1 to 9.1. In conclusion, it has been demonstrated that inuline was suitable for inclusion in cookies, as a fat replacer and as a functional ingredient.

20

Effect dietary inulin on microbial ecosystem and concentrations of volatile fatty acids in rat's caecum

63%

Jozefiak D., Krejpcio Z., Trojanowska K., Wojciak R., Tubacka M., Smigiel-Papinska D., Rutkowski A.

Journal of Animal and Feed Sciences

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2005

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tom 14

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nr 1

Ograniczanie wyników

Characteristics of natural yoghourt containing inulin

In vitro culture and fructan production by Vernonia herbacea (Asteraceae)

Effect of saccharose on rheological and textural properties of yoghurt mimetics based on inulin and whey protein

The influence of inulin addition as fat substitute on reducing energy value and consumer acceptance of model pork meatballs

Effect of inulin and oligofructose on caecal pH during various thiamine doses administration in rats

The contribution affects of the some ingredients in making Hosmerim

Role of inulin in shaping the quality of meat products