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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Changes in textural properties of fruit-vegetable juices with thickening agent addition

100%
Sobczak P., Kalbarczyk J., Kusinska E., Zukiewicz-Koc W.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
157-160
The purpose of the presented study was to evaluate selected textural properties of gels produced from fruit and vegetable juices after application of chosen thickening agents. The following substances were applied as gelating agents: xanthan gum with carob flour at the amount of 1% (E415+E410); xanthan gum with carob flour at the amount of 2%; gelatin at the amount of 1% (E441); and gelatin at the amount of 2%. Juice was poured into a beaker (0.5 L capacity) and placed in a water bath. When the temperature of juice reached 80°C, it was transferred to 300-mL beaker and a thickening agent was added, and then, the sample was stirred using an electric stirrer. The following juices were subjected to tests: beet, apple, carrot, and multivegetable. Achieving a good quality gel is possible on the basis of vegetable juice and plants hydrocolloids. It is required to elaborate a proper recipe by studying the possibility of using different thickening agents, different proportions of the agents and their mutual correlation. It is not possible to obtain one universal agent for gelling all juices.
2
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Content available

The impact of potato sampling site on selected texture properties

86%
Kusinska E., Starek A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2014
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tom 14
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nr 3
3

Effects of microwave and hot-air popper methods on some characteristics of popcorn

86%
Dogan I. S., Yildiz O., Javidipour I.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Application of vane impeller for assessment of rheological properties of poultry liver pate

86%
Dajnowiec F., Zander L.
Acta Agrophysica
|
2009
|
tom 13
|
nr 1[166]
Rheological properties of market-available liver paté spreads were investigated using a vane impeller (d = 20.5 mm, h = 41.6 mm) and the drive system of a rotational rheometer Rheotest RV2. The measurement of the shear stress σ, developed on the walls of the cylinder, formed by the vane rotation, enabled evaluation of the static yield stress σy and flow curves of the samples tested. The measurements were carried out at temperatures of 10, 15, 20 and 50°C. The spreads tested displayed variable water content over the range of 65.0-69.7 g (100 g)ˉ¹ and fat content from 10.7 to 20.6 g (100 g)ˉ¹. Static yield stress value σy of the samples varied from 45 to 130 Pa and depended upon the sample and temperature. The flow curves were typical for shear-thinned fluid possessing yield stress, and suggested good agreement with the concept of so-called ideal spread. This term means a material possessing yield stress sufficient to keep its shape under its own weight while simultaneously displaying relatively low apparent viscosity. Over a wide range of shear rates γ the relationship σ(γ) was linear and for its approximation the Bingham equation could be applied. The experiments have shown significant viscosity differentiation between the spreads obtained by various manufacturers, and applicability of the vane impeller for spreadability evaluations.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of sugar addition on textural properties of the half-short cake

86%
Kusinska E.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
107-110
The paper presents results concerning textural parameters (hardness, cohesion, elasticity and chewing ability) and moisture content of half-short cake after different levels of sugar addition. The sensory assessment was conducted as well. The results of the study enable determining the optimum sugar addition.
6

The contribution affects of the some ingredients in making Hosmerim

86%
Savas E.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of moisture content on textural attributes of dried figs

86%
Ansari S., Maftoon-Azad N., Farahnaky A., Hosseini E., Badii F.
International Agrophysics
|
2014
|
tom 28
|
nr 4
Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very im- portant. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to exa- mine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parame- ters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Influence of study method on description of pear texture properties

72%
Nadulski R.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
115-120
The aim of study was to evaluate the influence of testing method on a range of pear texture properties changes as well as to find the variability range for mechanical properties during cool storage of selected pear varieties fruits. Fruits of four pear varieties were tested. Fruit texture properties tests were performed by means of skin puncture, flesh penetrometric and flesh double compress (TPA) tests. Penetrometers with cylinder tips of 4-11 mm diameter were applied for fruit skin puncture test. Two cylinder penetrometers of 8 and 11 mm diameters ended with plano-conical, bowl-shaped and semi-sphere tips were used for flesh mechanical properties tests. Statistically significant changes of all analysed mechanical properties occurred during long-term pear storage, namely at the beginning of the process. The range of changes varies for particular quantities depending on variety traits of tested fruits. The decrease of all parameters values (except for deformation at skin puncture test) was observed during fruit storage and the course of changes was described by means of exponential equations. The tests allowed for evaluating different methods as well as finding mechanical parameters of pear texture at various storage stages. It was proved that pear texture properties depended on their variety traits. On the basis of the study it can be concluded that only application of several strength tests makes it possible to get information on pear fruit state during storage. It was found that proper selection of testing method is necessary to find differences between varieties.
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Wpływ dodatku mąki dyniowej na zmiany wybranych cech tekstury ciasta drożdżowego

72%
Zamlynska-Kowal A., Kusinska E., Sosinska-Leszczynska E., Panasiewicz M.
Acta Agrophysica
|
2018
|
tom 25
|
nr 3
Celem pracy było określenie wpływu dodatku mąki dyniowej oraz czasu przechowywania na właściwości tekstury ciasta drożdżowego. Do badań przygotowano próbę kontrolną oraz 3 ciasta z mąką dyniową w ilości 5, 10 i 15% w mieszance. Ciasta po upieczeniu i ostudzeniu przechowywano przez 4 kolejne dni. Określono wilgotność i kwasowość oraz właściwości teksturalne ciast według metody TPA (Texture Profile Analysis). Ciasto drożdżowe wzbogacone mąką dyniową zostało poddane ocenie sensorycznej. Na podstawie uzyskanych badań stwierdzono, że zarówno dodatek mąki dyniowej, jak i czas przechowywania wpływają istotnie na właściwości mechaniczne tekstury. Wykazano, że zwiększenie czasu przechowywania i dodatku mąki dyniowej powoduje zwiększenie twardości i żujności ciasta. Największą twardość (66 N) i żujność (11,30 N) zanotowano dla ciasta drożdżowego z 15% dodatkiem mąki dyniowej podczas czwartego dnia przechowywania. Sprężystość i spójność wraz ze zwiększeniem dodatku mąki dyniowej i czasu przechowywania zmniejszają się. Najmniejsze wartości sprężystości (0,61) i spójności (0,24) zaobserwowano w cieście drożdżowym z 15% dodatku mąki dyniowej podczas czwartego dnia przechowywania. Ocena sensoryczna wykazała, że ciasto drożdżowe z 15% zawartością mąki dyniowej ma najbardziej pożądane właściwości sensoryczne i zakwalifikowane zostało do I poziomu jakości.
10

Relationships between processing conditions, mechanical and textural properties of cooked lentils

72%
Dostalova J., Houska M., Pokorny J.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 4
Lentils were soaked for 1 to 3 h and cooked in water or in salt solutions for 15 to 45 min. All multiple correlations between the processing parameters, the weight increase, Instron hardness measurement and sensory attributes were statistically significant. Sensory hardness and chewiness can be predicted on the basis of multiple correlations using the physical properties as independent variables. Correlations between all characteristics, their logarithms and reciprocal values showed that the experimental data gave the best approximations with the measured data, which was in agreement with McBride's observations. The other psychometric laws (Weber-Fechner, Stevens and Beidler) gave less satisfactory results, even when differences were mostly small. Increase in water content and compression measurements using Instron can be used for the prediction of sensory hardness and chewability.
11

Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates

72%
Kycia K., Pluta A., Zmarlicki S.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The influence of the addition of cheese base on some physicochemical and textural properties of processed cheese spread was investigated. Cheese base was obtained from whole milk (3.2% fat) concentrated by UF (CF=4–5), inoculated with yoghurt starter culture and fermented at 44±1oC until its pH dropped down to 5.1–5.2. Cheese base was used for the production of processed cheese spread standardised to 55% of moisture and 55% of fat in dry solids. Five experimental processed cheeses were obtained containing 0 (control sample), 10, 30, 50 and 70% of cheese base in relation to the total cheese ingredients. The best processed cheese spreads were obtained when the addition of cheese base to the processed cheese was 30%. With such an addition of the cheese base the physicochemical, sensory and textural properties of the final product were similar to those of the control cheese. The results indicated that the addition of cheese base at the level of at least 50% tended to lower pH and protein content of spreads as well as unfavourably increase the hardness of the cheeses. It has been shown that the developed cheese base can successfully replace the young rennet cheese in processed cheese spread production.
12

The use of quantitative microscopy to characterize processed carrot texture

72%
Martens H. J., Kidmose U.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2 Suppl.
13

Textural assessment of Thai rice noodles

72%
Suwonsichon T.
Żywność Nauka Technologia Jakość. Suplement
|
2002
|
tom 09
|
nr 4
Mechanical tensile and fracture test were used in this study for assessing textural properties of five Thai rice noodles having the different levels of substituted tapioca flour (0%, 10%, 20%, 30% and 40% of composite rice flour and tapioca flour). Before testing tensile measurement, all specimens were shaped like dumbbell. The results showed that the maximum force, the extension and the total work significantly decreased from 0.55 to 0.43 N, 82.3 to 59.4 mm, and 0.030 to 0.017 J, respectively, when rice noodles contained tapioca flour 0% up to 40%. For fracture measurement, a single-edge-notched test, the results showed a similar pattern to tensile test. Adding the tapioca flour up to 40% decreased the maximum force, the extension and the total work from 0.8 to 0.6 N, 54.1 to 32.2 mm and 0.042 to 0.025 J, respectively. When correlated with sensory hardness, the maximum tensile force and maximum fracture force, respectively, gave a good correlation of 0.77 (p < 0.05) and 0.90 (p < 0.05). The relationship between maximum force and sensory hardness can be explained by the quadratic polynomial equation having an R2 greater than 0.9.
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Physical, textural and sensory properties of cookies incorporated with grape skin and seed preparations

58%
Kuchtova V., Kohajdova Z., Karovicova J., Laukova M.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 4
This study is oriented to the effect of the incorporation of grape skins and grape seeds (0, 5, 10, and 15% to weight of flour) obtained from a red grape on the rheological properties of wheat dough, and on qualitative parameters and sensory properties of the prepared cookies. With regarding to dough rheological parameters, addition of grape skins concluded in increased water absorption and reduced dough stability. The opposite effect to these parameters was observed after inclusion of grape seeds. Moreover, it was found that the addition of both types of grape skin and seed preparations resulted in reduced volume, thickness and decreased hardness of cookies. Also, it was recorded, that the addition 10% of grape seeds and 15% of grape skins signifi cantly decreased fracturability of cookies. The results of sensory analysis showed that the cookies incorporated with grape skins and grape seeds up to a level of 5% resulted in products with good overall acceptability accounting for 87.44% and 91.44%, respectively.
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of knife wedge angle on the force and work of cutting peppers

58%
Kusinska E., Starek A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2012
|
tom 12
|
nr 1
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Mechanical properties of texture of mixed flour bread with an admixture of rye grain

58%
Kusinska E., Starek A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2011
|
tom 11C
The paper presents a comparison of the mechanical textural properties of mixed flour bread with an admixture of rye grain and without such an admixture (hardness, springiness, cohesiveness and chewiness) and its chemical properties (moisture and acidity). A discussion is given concerning the dough preparation and the baking of the bread. Additionally, based on sensory evaluation, the shelf live of the bread was determined, during which the bread is acceptable to the consumers.
17

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

58%
El-Shibiny S., Abd El-Gawad M. A. M., Assem F. M., El-Sayed S. M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2018
|
tom 17
|
nr 1
18

Effects of reducing salt levels on some quality characteristics of turkey meatball

58%
Serdaroglu M., Yildiz-Turp G., Ergezer H.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2008
|
tom 11
|
nr 2
19

Drying kinetics and textural properties of pears dehydrated by combined method with application of vacuum-microwaves

58%
Lech K., Siudek M., Michalska A., Figiel A.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2016
|
tom 586
Pear cubes were dehydrated by convective drying (CD) and by combined method consisting of convective pre-drying (CPD) and vacuum-microwave finish-drying (VMFD). During combined method the time of CPD lasted for 15, 30 and 120 min. The VMFD of pear cubes was performed at magnetrons power of 240, 480 and 720 W. The drying kinetics of pear cubes was described using a modified Page model. The entire drying time of combined drying was reduced by earlier application of VMFD with higher microwave power. Pear cubes dried by the combined method had a lower density and crispier texture as compared to the samples dried only by convective method. An increase in pre-drying time resulted in a decrease in the density and compressive strength, whereas increase in microwave power reduced the density of the dried products.
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