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Effect of partial fat substitution with dietary fiber on sensory attributes of finely comminuted sausages. Part II. Potato fiber and bran preparation

100%

Szczepaniak B., Piotrowska E., Dolata W.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4

421-425

The aim of the study was to assess the effect of varying amounts of potato fiber and bran preparation on the quality of finely comminuted thick wiener type sausages. In sausage batters 7.5% and 10% fine fat were successively replaced with rehydrated (1:5) fiber preparations. Proximate analyses were conducted to determine the basic chemical composition of sausages (contents of water, fat and protein) and their texture was measured instrumentally. Model products were also subjected to a detailed sensory analysis, determining the intensity of 16 selected quality attributes using profile analysis. Moreover, consumer desirability was also established for the analysed sausages. In sausages with fat substituted with dietary fiber their fat content decreased significantly (from 25% in the control sausage to approx. 17% in sausages with a 10% fiber content). In comparison to the control sausages a statistically significant reduction was shown for all the instrumentally analysed texture parameters, especially in sausages with fat substituted with bran preparation. These results were confirmed in profile analysis. A decrease was found for binding, hardness and springiness, whereas watery feel of experimental sausages was found to increase. In sausages containing 10% potato fiber the perceptibility of meaty taste was reduced, while sausages with bran preparation were characterised by an enhanced intensity of fatty taste. Fat substitution with potato fiber, especially with bran preparation, resulted in a decreased consumer desirability of experimental sausages as a consequence of inferior texture of these sausages.

2

Quality of selected dishes prepared with the use of cyclojet and traditional methods of heat treatment

100%

Danowska-Oziewicz M., Karpinska-Tymoszczyk M., Borowski J.

Polish Journal of Natural Sciences

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2002

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tom 12

3

Physical and sensory characteristics of the fruits of eight cultivars of field grown tomato

100%

Gajc-Wolska J., Skapski H., Szymczak J. A.

Acta Physiologiae Plantarum

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2000

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tom 22

|

nr 3

4

The use of nano-sized eggshell powder for calcium fortification of cow`s and buffalo`s milk yogurts

80%

El-Shibiny S., Abd El-Gawad M. A. M., Assem F. M., El-Sayed S. M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

|

tom 17

|

nr 1

5

Quality potential of some new pear cultivars – how to obtain fruit of the best sensory characteristics?

80%

Konopacka D., Rutkowski K. P., Kruczynska D. E., Skorupinska A., Plocharski W.

Journal of Horticultural Research

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2014

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tom 22

|

nr 2

6

Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

80%

Gulzar A., Ahmed M., Qadir M. A., Shafiq M. A., Ali S., Ahmad I., Mukhtar M. F.

Polish Journal of Food and Nutrition Sciences

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2018

|

tom 68

|

nr 1

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fi ber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, fl avor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Signifi cant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities.

7

Eating attitudes towards food with artificial sweeteners in a group of diabetics

80%

Wierzbicka E., Wozniak M.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 2

The main objective of this study was to investigate attitudes towards sugar-free products in a group of 74 diabetics from Warsaw region. The diabetics were asked questions about use of specific diets, intake of sweeteners and habits concerning consumption of all food products containing artificial sweeteners. On average, the majority of diabetics avoided sweetening meals/beverages with sucrose, although only one-third replaced it with table-top sweeteners. Less than half the individuals used to consume food products with artificial sweeteners as sugar replacers. The most important factors limiting the consumption among these diabetics were: a worse taste of sugar-free products when compared to traditional foods, the prevalence of reported health disturbances after consumption of food with artificial sweeteners, their too high price and a little knowledge about such products.

8

Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

71%

Eissa H. A., Hussein A. S., Mostafa B. E.

Polish Journal of Food and Nutrition Sciences

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2007

|

tom 57

|

nr 4

487-496

Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10, and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.

Ograniczanie wyników

Effect of partial fat substitution with dietary fiber on sensory attributes of finely comminuted sausages. Part II. Potato fiber and bran preparation

Quality of selected dishes prepared with the use of cyclojet and traditional methods of heat treatment

Physical and sensory characteristics of the fruits of eight cultivars of field grown tomato

The use of nano-sized eggshell powder for calcium fortification of cow`s and buffalo`s milk yogurts

Quality potential of some new pear cultivars – how to obtain fruit of the best sensory characteristics?

Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

Eating attitudes towards food with artificial sweeteners in a group of diabetics

Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom