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Predicting the farinograph and alveograph properties of flour based on the results of mixolab parameters

100%

Szafranska A.

Acta Agrophysica

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2015

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tom 22

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nr 4

Protein and gluten content, Zeleny Index, farinograph and alveograph properties are widely used to determine the protein quantity and the quality of flour. Mixolab can be used to measure dough characteristics such as protein quality, enzymatic activity and starch retrogradation in a single test. The objective of this study was to determine the variability of and the relationship among the farinograph and alveograph properties and mixolab parameters which characterise the protein complex. Tests were performed on 76 samples of wheat flour type 550 and type 750 produced in Poland. Wheat flour type 750 was characterised by significantly higher protein content, farinograph water absorption, dough development and stability time. Rheological properties of dough tested by mixolab differed with regard to the type of flour. Wheat flour type 750 was characterised by higher water absorption and time T1 and lower torque in points C2, C12min, C14min, C16min than wheat flour type 550. Higher correlation coefficients were obtained between farinograph parameters (stability and softening) and mixolab torque in points C8min, C10min, C12min, C14min than in point C2 which is a mixolab parameter commonly used to determine protein weakening. Mixolab values can be used to elaborate predictive models for estimating values of farinograph water absorption, dough stability, dough softening, alveograph baking strength (W) and P/L index.

2

Amino acid profiles of the flesh of the heterosexual pairs of Neopetrolisthes maculatus

100%

Adeyeye E. I.

International Letters of Natural Sciences

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2017

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tom 61

This paper reports on amino acid profiles of the flesh of heterosexuals of porcellanids collected from the Atlantic Ocean at Orimedu beach in Ibeju-Lekki, Lagos, Nigeria. Results showed that high values of amino acids were observed in the heterosexual flesh of Neopetrolisthes maculatus (g 100g⁻¹ protein): 17.7 – 17.8 (Glu), 9.90 – 10.0 (Asp), 8.70 – 9.07 (Arg), 7.23 – 7.94 (Leu) and 5.81 – 6.06 (Gly). Total essential amino acid values ranged from 45.2 to 46.2 g 100⁻¹ g. Predicted protein efficiency ratio was 3.82 – 4.14, the range of essential amino acid index was 86.9 – 89.9, the biological values ranged from 83.0 to 86.3. The Lys/Trp was 3.31- 4.27. Serine was limiting amino acid (0.513 – 0.516) in the egg score comparison; under the essential amino acids scores, Lys (0.840) was limiting in female but Val (0.823) was limiting in the male; Lys (0.796 – 0.905) was limiting in both samples in the pre-school child amino acid requirements. It was observed that out of the twenty parameters determined, male flesh was more concentrated in 60% values than the female flesh and 40% better in female than male. Correlation coefficient result showed that significant differences existed in the amino acids composition at r = 0.01 of the N. maculatus samples.

3

Snail eggs as a raw material for the production of a caviar substitute

84%

Mackowiak-Dryka M., Szkucik K., Pyz-Lukasik R.

Journal of Veterinary Research

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2020

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tom 64

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nr 4

4

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

84%

Penas E., Martinez-Villaluenga C., Vidal-Casero C., Zielinski H., Frias J.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

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nr 1

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P≤0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P≤0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.

5

Applying NIR spectroscopy to evaluate quality of whey protein supplements available on the Polish market

84%

Wojcicki K.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 2

The objective of the research study was to apply near infrared (NIR) spectroscopy to evaluate the quality of protein supplements available in the Polish shops and gyms. The evaluation was performed on the basis of the determination of the protein quantity contained in the individual samples by a Kjeldahl method and then the evaluation results were correlated with the measured NIR spectra using an appropriate chemometric method. The research material consisted of fifteen protein supplement samples for athletes, which included the following types: WPI (protein isolate), WPC (protein concentrate), WPH (protein hydrolysate), and mixtures thereof. The obtained NIR spectra of protein supplements were characterized by a similar shape of the bands. Depending on the type of protein, a different intensity of absorption of individual bands could be observed. A Principal Component Analysis (PCA) was used to distinguish the samples based on the spectra measured. Unfortunately, owing to the varying composition of the protein mixtures, it was not possible to find characteristic arrangement of the samples depending on their types. The spectra were correlated with the protein contents determined in the samples using a Partial Least Squares regression method (PLS regression) and various mathematic transformations of the NIR spectral data. The obtained regression models were analysed and the analysis results confirmed that it was possible to apply NIR spectra to estimate the content of proteins in protein supplements. The best result was obtained in a spectrum region between 9401 and 5448 cm⁻¹ and after the first derivative was applied with Multiplicate Scatter Correction (MSC) as a mathematical pre-treatment. On the basis of the results obtained, it was proved that the NIR spectra applied together with the chemometric analysis could be used to quickly evaluate the products studied.

6

Effect of different moisture of grain products and temperature during extrusion-cooking on protein quality

84%

Lipiec A., Matras J., Ciowch A.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

115-121

7

Evaluation of protein quality in seeds of some legume varieties

84%

Lubowicki R., Petkov K., Kotlarz A., Jaskowska I.

Roczniki Naukowe Zootechniki

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2000

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tom 27

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nr 4

8

Influence of protein quantity and quality on mink

84%

Dahlman T., Niemela P., Kiiskinen T., Makela J., Korhonen H.

Zeszyty Naukowe. Przegląd Hodowlany

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1996

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tom 28

9

Chloroplast proteases as the chloroplast protein quality and turnover control system

84%

Jackowski G., Zelisko A., Garcia-Lorenzo M., Jansson S., Funk C.

Biological Letters

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2005

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tom 42

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nr 2 Spec.Vol.

10

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

84%

Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.

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

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2004

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tom 07

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nr 1

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and 30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.

11

Identification of powdery mildew resistance genes in common wheat [Triticum aestivum L.em.Thell.]. XI. Cultivars grown in Poland

67%

Kowalczyk K., Hsam S. L. K., Zeller F. J.

Journal of Applied Genetics

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1998

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tom 39

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nr 3

A collection of common wheat cullivars grown in Poland were analyzed for resistance to powdery mildew disease by using eleven differential isolates of Erysiphe graminis f. sp. tritici (Blumeria graminis). Among a total of 69 accessions, 48 cultivars possessed resistance which is attributed to known resistance genes present either individually or in a combination. Four cultivars were resistant to all the isolates used and another four cultivars revealed race-specific resistance which does not correspond to the response patterns of previously documented resistance. Resistance genes Pm2 and Pm6 in a combination were most widely distributed, and genes Pm3d, Pm4b, Pm5 and Pm8 were also postulated.

12

Amaranth seeds in the form of meal or extrudate in fattener diets

67%

Bobel B. K., Sokol J. L.

Annals of Animal Science. Supplement

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2002

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nr 2

13

Bird genotype as a factor influencing egg quality traits

67%

Lewko L., Gornowicz E., Lesnierowski G., Kielczewski K.

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]

14

Wpływ wybranych herbicydów i fungicydów na zawartość i jakość białka w ziarnie owsa

51%

Noworolnik K.

Progress in Plant Protection

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2009

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tom 49

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nr 1

Ograniczanie wyników

Predicting the farinograph and alveograph properties of flour based on the results of mixolab parameters

Amino acid profiles of the flesh of the heterosexual pairs of Neopetrolisthes maculatus

Snail eggs as a raw material for the production of a caviar substitute

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

Applying NIR spectroscopy to evaluate quality of whey protein supplements available on the Polish market

Effect of different moisture of grain products and temperature during extrusion-cooking on protein quality

Evaluation of protein quality in seeds of some legume varieties

Influence of protein quantity and quality on mink

Chloroplast proteases as the chloroplast protein quality and turnover control system

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

Identification of powdery mildew resistance genes in common wheat [Triticum aestivum L.em.Thell.]. XI. Cultivars grown in Poland

Amaranth seeds in the form of meal or extrudate in fattener diets

Bird genotype as a factor influencing egg quality traits

Wpływ wybranych herbicydów i fungicydów na zawartość i jakość białka w ziarnie owsa