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Effect of roasting on properties of walnuts

100%

Kita A., Figiel A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 2[A]

89-94

The objective of this study was to compare properties of walnuts roasted at different technological parameters. Effects of roasting temperature (100-180oC), the roasting time (5-30 min) as well as the type of heating medium (hot air or boiled vegetable oil) on sensory and physical characteristics were determined. Experiment was conducted according to Response Surface Methodology. Nuts were analyzed for moisture content, colour, texture parameters, FFA and PV and sensory attributes. It has been stated that properties of walnuts were dependent on temperature and time of roasting. As roasting temperature and time increased nuts moisture decreased. Nuts roasted in oil showed darker colour than the samples treated in hot air. The colour changed and was getting darker together with higher roasting temperature and longer roasting time. Nuts roasted in oil exhibited harder texture than those roasted in hot air. As roasting temperature and time increased nuts texture was more crispy and delicate, independently on type of roasting. Roasting influenced the quality of nuts oil fraction – in all analysed samples FFA content increased, however PV increased mainly in nuts roasted in oil. Samples roasted at 130-150oC for 15-20 min exhibited the best sensory properties in both methods. Nuts roasted at lower temperatures showed too hard texture, light colour and taste and flavour typical of fresh nuts. Nuts roasted at the highest temperatures and for longer time were too dark and exhibited burned taste and flavour.

2

The influence of blanching solutions on some French fries sensory properties

100%

Jariene E., Venskutoniene E.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2008

|

tom 530

The effectiveness of different blanching solutions upon French fries quality features was studied. Three Lithuanian bread potato cultivars Mirta, Vokë and Nida, cultivated in the experimental station of Vokë Branch (Lithuanian Institute of Agriculture) in 2001-2003 were chosen for the investigation. Chemical composition of potato tubers was determined in fresh mass by standard methods. Potato strips were blanched in the following solutions: 2% ascorbic acid in 60°C, 2% ascorbic acid in 20°C, 2% starch solution in 60°C, 2% NaCl solution in 60°C. The strips of potato were fried in the temperature of 180°C for 5-7 minutes in the edible oil. After 15 minutes the sensory evaluation of colour, texture, surface crispness, oiliness and the taste was carried on according to 5-point scale. The sensory properties of French fries depended on the type of blanching solution used as well as on the potato cultivar. French fries, made from potatoes of cv. Nida, were of the lightest and most attractive colour. Blanching in 2% starch solution darkened French fries colour and made their consistence and surface crispness worse but lowered their oiliness. The solutions of ascorbic acid, particularly used at the high temperature improved the surface crispness of French fries. Blanching of potato strips in 2% NaCl solution was profitable in regard to the consistence of French fries and surface crispness, particularly when cv. Mirta potatoes were used. However, the obtained products were characterized by too high oiliness. French fries made from tubers of cv. Vokë potatoes were of the best taste.

3

Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties

86%

Simic M., Zilic S., Simuruna O., Filipcev B., Skrobot D., Vancetovic J.

Polish Journal of Food and Nutrition Sciences

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2018

|

tom 68

|

nr 4

In this study, the effect of anthocyanin-rich popping maize flour on phenolic profile, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat flour with blue- and dark-red-seeded maize flours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize flours improved functional profile of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize flour had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

4

Influence of process variables and ingredient combinations on extrusion-formed baked snack

86%

Yaseen A. A. E., Ahmed Z. S., El-Moniem G. M. A.

Polish Journal of Food and Nutrition Sciences

|

1999

|

tom 08

|

nr 3

Three different ingredient combinations were manufactured into snack by means of extrusion forming then baking. Effect of process variables and ingredient combinations were studied. Tested snacks were subjected to sensory evaluation by trained panelists. Findings indicated that, it should be feasible to produce snack with specific sensory properties by setting appropriate processing variables and ingredient combinations. Also baking measurements were studied. Specific volume and/or moisture content of prepared snack were a function of baking time. Otherwise, baking time could be the first quality indicator. Mathematical modelling supported previous findings. Extracted equations could be useful for predicting end-product quality at any baking time.

5

Evaluation of meat quality of loin and ham from porker carcasses of various EUROP classes - short report

86%

Denaburski J., Bak T., Januszko D.

Polish Journal of Food and Nutrition Sciences

|

2001

|

tom 10

|

nr 2

The experiment was carried out on 24 turkeys fed for 16 weeks with standard feed diets supplemented with oxidised fat with peroxide values below 5, 50, 100 and 150 meq Cb/kg of fat in groups I, II, III and IV, respetively. The fat (rapeseed oil and poultry fat in 2:1 ratio) was oxidised in controlled conditions and supplemented to feed diets in amounts from 2 to 5% in the subsequent, 4-week, turkey fattening periods. Each group was then divided into two subgroups. One of them wasted with a mix supplemented with antioxidant Hadox dry preparation (0.125 g/kg of fat) containing butylhydroxyanisole and ethoxyquine. Bird slaughter analysis was completed and breast muscles were sampled for meat quality analysis. In the breast muscles the following parameters were determined: pH value, basic chemical composition, the concentration of malondialdehyde (MDA) and in the muscle fat the fatty acid composition was analysed. The muscles underwent sensory evaluation with the use of the flavour profile method immediately after treatment in convection and steam furnace. The application of oxidised fat in the turkey feed mixture significantly decreased the bird body weight without degrading the carcass quality (except the increase in the amount of paraintestinal fat). The presence of the oxidised fat in the feed had an insignificant effect on the concentration of the unsaturated fatty acids in the breast muscle fat, however, it resulted in the increase in MDA and undesirable meat flavour profile changes. Additionally, supplementing the feed with Hadox dry antioxidant did not influence the results of turkey fattening and carcass quality, however, it decreased the concentration of MDA in the analysed muscles and reduced the intensity of the undesirable sensory properties.

6

Effect of the selected technical parameters of chopping process on sensory properties of texture of a model meat product

86%

Makala H., Dolata W., Kostyra E.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

|

nr 1

The objective of the study was to evaluate the effect of some technical parameters of the chopper, as: rotational speed of knives, rotation speed of the chopper bowl and the degree of the bowl filling on texture sensory profile of the model comminuted meat product. The model product of cooked sausage type was prepared in a pilot-plant scale. Basic composition of the product was analysed and the sensory quality attributes were assessed: degree of comminution, porosity and degree of binding (visually) and hardness, elasticity and gumminess (in-the-mouth). The results indicate that all three parameters: the rotational speed of knives and a bow] of the chopper as well as the degree of its filling with the stuffing affect sensory profile of the texture and hedonic assessment of model products in spite of the fact, that the differences between variants were not always significant. The product made of the comminuted batter obtained by highest revolving speed of knives and bowl was least hard, elastic and gummy, and least weakly bound as compared to the other experimental variants of the product. Its assessment in hedonic terms was the highest but the differences between the studied variants were not statistically significant. From among three degrees of filling of the chopper's bowl with the batter, the best product was obtained when the filling of the bowl was 70%. It was confirmed by visual as well as by oral sensory evaluation of the product quality; however sensory differences between variants did not meet the level of statistical significance.

7

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

72%

Bortnowska G., Makiewicz A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

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.

8

Effect of wheat flour supplemented with barely and/or corn flour on balady bread quality

72%

Hussein A. M. S., Kamil M. M., Hegazy N. A., Abo El-Nor S. A. H.

Polish Journal of Food and Nutrition Sciences

|

2013

|

tom 63

|

nr 1

This study was focused on substituting a part of wheat flour (WF) with whole meal barley (WBF), gelatinized corn flour (GCF) and both of them in balady bread, as an attempt to solve the shortage in wheat production. Chemical, rheological, color and sensory properties were determined. Stalling of balady bread was evaluated. It is found that the incorporation of WBF and GCF into balady bread improved protein, fat, fiber, ash, β-glucan and minerals (Ca, P, K and Fe). Blending WBF or GCF with WF gave higher rheological parameters of dough; meanwhile lightness of the produced breads was reduced. Also, sensory properties of the separation layers and roundness were not affected significantly, but a significant difference was observed in taste, crust colour and odour at replacement level of 30%. Generally, WF supplemented with WBF:GCF (30:15%) did not affected technological quality of balady bread and improved its nutritive values.

9

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

72%

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

Polish Journal of Food and Nutrition Sciences

|

2007

|

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.

10

Consumer-oriented approach in shelf life studies of food

72%

Samotyja U.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2017

|

nr 3

11

Slaughter value and pork quality traits in primiparous sows nursing a different number of piglets

72%

Smiecinska K., Wajda S., Kapelanski W.

Polish Journal of Veterinary Sciences

|

2009

|

tom 12

|

nr 2

237-242

The study involved 70 sows slaughtered after the first farrowing. The carcass dressing percentage and the percentage content of primal cuts in the carcass were evaluated. Samples of m. longissimus dorsi were taken to determine the chemical composition and the physicochemical and sensory properties of the pork. Primiparous sows were divided into five groups, based on the number of piglets they had nursed, i.e. from 11 to 13 piglets, 10 piglets, 9 piglets, 8 piglets, and from 4 to 7 piglets. It was found that among sows culled after the first farrowing a higher carcass dressing percentage and a higher percentage content of neck and loin in the carcass can be expected in those nursing a lower number of piglets (up to 8). An analysis of the pork quality revealed a similar content of chemical components. Only the mineral content of the carcass was lower in the group of sows that had nursed the fewest piglets. Meat from sows that had nursed fewer piglets was characterized by a higher water-holding capacity, a brighter color and a lower aroma intensity, and it received higher scores for juiciness and palatability.

12

Effect of smoking of lake whitefish (Coregonus clupeaformis) of low quality and low suitability for technological processing on its sensory properties

72%

Szymczak M., Tokarczyk G.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2013

|

nr 2

13

The influence of storage conditions on texture parameters and sensory quality of sour cherry jams with various plant additives

72%

Banas A., Korus A., Korus J.

Żywność Nauka Technologia Jakość

|

2018

|

tom 25

|

nr 3

14

Slaughter value and meat quality of Pulawska and Polish Landrace breeds fatteners

72%

Kasprzyk A., Babicz M., Kamyk-Kamienski P., Lechowski J.

Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

|

2013

|

tom 31

|

nr 3

15

Estimation of quality of spaghetti-form commercial gluten-free pastas

72%

Kosinski J., Cacak-Pietrzak G.

Acta Agrophysica

|

2020

|

tom 27

16

Effects of dietary modified fish meal [MFM] on physicochemical and sensory properties of pig loin

72%

Kolacz R., Korniewicz A., Dobrzanski Z., Korniewicz D., Usydus Z.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

|

2003

|

tom 06

|

nr 2

Modified fish meal (MFM) produced from liquid wastes obtained during commercial fish processing (with the addition of wheat bran) contains 25% of total protein and 24.5% of crude fat. The fattening pigs were fed MFM (10% of the content of mixture) from 30 kg to ca. 80 kg body weight, and next in the fattening phase from 80 to 100 kg, MFM was substituted for meat meal (group II) or extracted soybean meal (group III). The control group (I) was fed a mixture containing 5% of meat meal. The pigs when they reached about 100 kg were slaughtered and dissected (8 fatteners from each group). The samples of loin ( muscle longissimus) were taken for sensory and physicochemical assessment, including the analysis of dry matter, protein, fat and cholesterol content and also of fatty acids profile.

17

Effect of parameters of thermal process on the properties of peanuts

72%

Kita A., Figiel A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[B]

18

Effect of dietary fish and rapeseed oils on sensory and physicochemical characteristics of pig M.longissimus dorsi and fatty acid composition

72%

Kolacz R., Korniewicz A., Dobrzanski Z., Bykowski P., Kolacz D., Korniewicz D.

Journal of Animal and Feed Sciences

|

2004

|

tom 13

|

nr 1

19

Rheology and sensory aspects of low energy emulsified fats

72%

Valentova H., Pokorny J., Stern P.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 2 Suppl.

20

Sensory quality of new probiotic beverages based on cheese whey and soy preparation

72%

Dalev D., Bielecka M., Troszynska A., Ziajka S., Lamparski G.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr Spec.Issue 1

Four fermented probiotic beverages, three based on a mixture of cheese whey and soy preparation, and one on a soy preparation solely were evaluated. The products were fermented with selected probiotic strains of Bifidobacterium breve, B. infantis, B. animalis/lactis, Lactobacillus plantarum, L. casei, and Streptococcus thermophilus, used in the form of synergistic sets. After fermentation, the beverages were supplemented with processed fruits, and subsequently, their sensory properties were evaluated by Quantitative Descriptive Analysis (QDA). Eighteen attributes for the investigated products, describing odour, appearance, taste, and consistency, were defined. The results obtained showed that during fermentation and subsequent fruit supplementation non-desired attributes of the soy preparation, like beany taste and flavour as well as aftertaste disappeared, and pleasant fruity, slightly acidic and sweet tastes appeared. All beverages were appraised with relatively high overall score (7.07-7.82 out of 10) over the control non-fermented soy preparation (score 1.13 out of 10). The final products, as new probiotic beverages, were characterised with good sensory properties, and in addition a high cell number of the probiotic bacteria (about 109 cells/mL).

Ograniczanie wyników

Effect of roasting on properties of walnuts

The influence of blanching solutions on some French fries sensory properties

Effects of anthocyanin-rich popping maize flour on the phenolic profile and the antioxidant capacity of mix-bread and its physical and sensory properties