Wyniki wyszukiwania - AGRO

1

Changes in texture of yoghurt from ultrafiltrated goat's milk as influenced by different membrane types

100%

Domagala J., Kupiec B. E.

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

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2003

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tom 06

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nr 1

The influence of type of ultrafiltration membrane on yoghurt texture produced with ultrafiltrated (UF) milk was investigated. Goats milk was concentrated with three membranes of the following pore sizes: 10 kDa, 30 kDa and 100 kDa. Ultrafiltration was carried out to complete 2-fold concentration (v/v) of milk. Concentrated milk was used for production of set yoghurt with Chr. Hansen starter culture YC-180. Yoghurt samples were also produced using unaltered milk. The ultrafiltration process had a significant effect on composition of retentates, sensory evaluation of yoghurts, their viscosity and most of their texture parameters. The type of membrane used influenced significantly dry matter, protein, fat and lactose levels as well as acidity of milk retentates. In consequence sensory evaluation scores, viscosity, hardness and cohesiveness of yoghurt gel were also influenced. The size of membranes had a significant effect on ultrafiltration rate.

2

The effect of transglutaminase on the quality parameters of a medium-ground model sausage

88%

Cierach M., Dudkiewicz J.

Polish Journal of Natural Sciences

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2003

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tom 14

3

Influence of high meatiness breeds on pork meat texture

88%

Grzeskowiak E., Pospiech E., Borzuta K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

4

Inheritance of taste components in tomato

88%

Voorrips R. E., Verkerke W., Finkers R., Jongerius R., Kanne J.

Acta Physiologiae Plantarum

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2000

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tom 22

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nr 3

5

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Influence of steam temperature and treatment time on potato softness

75%

Guzek D., Wyrwisz J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

75-78

The work presents evaluation of the influence of individual parameters of thermal treatment (variable time; thermal treatment in the condition of increased pressure / in steam) on chosen quality parameters of different varieties of potatoes (Satina, Asterix and Saturna). The principal aim of the research was to evaluate the influence of thermal treatment on chosen parameters (force, deformation), resulting from the characteristics of potato starch. Requirements of thermal treatment were chosen in order to achieve a suitable quality of the analysed varieties of potatoes, characterised by various amount of starch. Properties of force and deformation of the analysed potatoes were investigated with a Materials Testing Machine INSTRON 4301 (the penetration test). Analysed data strongly suggest that of all analysed varieties Asterix is of the highest nutritional value and usefulness, which may be connected with the quantity of starch observed in this variety.

6

Impact of ultrasounds on physicochemical characteristics of potato tubers

75%

Sawicka B., Pszczolkowski P., Danilcenko H., Jariene E.

Agronomy Science

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2020

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tom 75

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nr 1

7

Effect of sugar addition on textural properties of the half-short cake

75%

Kusinska E.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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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.

8

Application of image texture analysis for varietal classification of barley

75%

Zapotoczny P.

International Agrophysics

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2012

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tom 26

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nr 1

This paper presents the results of a study into the use of the texture parameters of barley kernel images in varietal classification. A total of more than 270 textures have been calculated from the surface of single kernels and bulk grain. The measurements were performed in four channels from a 24 bit image. The results were processed statistically by variable reduction and general discriminant analysis. Classification accuracy was more than 99%.

9

Effect of types of phosphate preparations used on the quality of emulsion-type sausages

75%

Chmiel M., Dasiewicz K., Slowinski M.

Żywność Nauka Technologia Jakość

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2015

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tom 22

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nr 5

The objective of the research study was to determine the effect of phosphate preparations added in the form of 1 % aqueous solutions of various pH values on the quality of emulsion-type sausages. Four variants of sausages were manufactured: control variant with no phosphate preparations added (V1) and three variants with the phosphate preparations added: V2: 7.3; V3: 8.3; and V4: 9.7. The pH values of the meat batter and finished product were determined and the yield of the finished product was estimated. In the sausages studied, the total heme pigments and nitrosylhemochroms were determined and the heme pigment conversion degree was calculated. The texture parameters were measured and the sensory analysis of the emulsion-type sausages was performed. It was found that the addition of phosphate preparations impacted the pH value of the finished product, its yield, the total heme pigments and nitrosylhemochroms, as well as the heme pigment conversion degree. Moreover, a positive effect was reported of the added phosphate preparations on the texture of finished products (their hardness and chewiness) compared to the sausages with no phosphate preparations added. It was confirmed that it was advantageous to add, during the production process, phosphate preparations in the form of 1 % aqueous solutions of higher pH values to the emulsion-type sausages made from mechanically separated poultry meat; a proof thereof was, among other things, the increased yield of the finished product (from 117.9 % as for V1 to 122.8 % as for V4). The best results were obtained when the pH value of 1 % aqueous solutions of phosphate preparations was 9.7.

10

Storage and processing of edible mushrooms

75%

Bernas E., Jaworska G., Kmiecik W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

5-23

This paper presents a review of the Polish and foreign literature concerning the storage and processing of edible mushrooms. Mushrooms are difficult raw materials for the processing industry: fresh mushrooms cannot be stored for long periods; moreover, during processing they readily change colour and texture. In order to guarantee acceptable quality of canned and processed mushrooms, fresh pilei should be kept at low temperatures. Before processing they should undergo preliminary treatment using substances preventing changes in colour and texture; the storage conditions for finished products must be appropriate to the processing method applied. The most frequently used methods of processing are: drying, marinating, sterilization and freezing.

11

Effect of cooking time on the texture and cooking quality of spaghetti

75%

Sobota A., Zarzycki P., Rzedzicki Z., Sykut-Domańska E., Wirkijowska A.

Acta Agrophysica

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2013

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tom 20

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nr 4

The objective of this study was to determine the effect of cooking time on the cooking quality and texture properties of spaghetti made with different raw materials. As a result of extension in the cooking time, an increase was observed in the amount of water absorbed by the products, with a simultaneous increase in the index of pasta mass gain after cooking. A high significant correlation between weight increase index and moisture of cooked spaghetti was observed (r = 0.97, p < 0.0001). The dry matter losses, during 4-16 minutes cooking of spaghetti, were positively correlated with the distance for maximum cutting force and with the cutting work. The correlation coefficients were 0.85 and 0.51, respectively. The highest values of the cutting force and the cutting work characterised pasta cooked in the time immediately preceding the minimum cooking time. The application of cooking times longer than the minimum caused a decrease in the firmness of the pasta but the changes were relatively slight. This shows a high resistance to overcooking of all tested spaghetti.

12

Wpływ karagenu na teksturę i stabilność oleożeli hydroksypropylometylocelulozowych

75%

Acta Agrophysica

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2017

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tom 24

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nr 3

Celem pracy była ocena wpływu dodatku karagenu na właściwości teksturalne i stabilność oleożeli. Główną substancją strukturyzującą olej rzepakowy była hydroksypropylometyloceluloza (HPMC). Zastosowano dodatek karagenu w ilościach: 0,25, 0,50 oraz 0,75%. Zbadano twardość organożeli po ich wysuszeniu, a w próbkach po zhomogenizowaniu oznaczono smarowność i stabilność (metodą wirówkową). Wykazano wpływ karagenu na parametry tekstury i stabilność oleożeli. Twardość wysuszonych organożeli zmniejszała się wraz ze wzrostem wielkości dodatku karagenu (od 25,44 N dla próbki kontrolnej – bez karagenu, do 1,55 N dla oleożelu z 0,75% udziałem tej substancji). Jednocześnie wielkość tego dodatku nie miała wpływu na wartość maksymalnej siły penetracji (w przypadku próbek zhomogenizowanych). Wszystkie oleożele z karagenem miały twardość zbliżoną do twardości handlowych miksów tłuszczowych, zawierających w składzie około 50% tłuszczu mlecznego. Wyrób z największym udziałem karagenu cechował się smarownością podobną do handlowych miksów tłuszczowych. Ponadto wykazano, że karagen pogarszał stabilność struktury oleożeli.

13

75%

Olkiewicz M., Kostyra E., Adamik A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

19

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

75%

Makala H., Dolata W., Kostyra E.

Polish Journal of Food and Nutrition Sciences

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2002

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tom 11/52

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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.

20

Influence of extrusion-cooking process parameters on selected physical and textural properties of precooked maize pasta products

63%

Wojtowicz A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2011

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tom 11

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