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Nawirska-Olszanska A.,Katedra Technologii Owocow | Biesiada A.,Wroclaw University of Environmental and Life Sciences | Kucharska A.Z.,Katedra Technologii Owocow | Sokol-Letowska A.,Katedra Technologii Owocow
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

The objectives of the study was to compare the physical and chemical composition of fresh and 3-month stored pumpkin preserves, such as purees, puree juices, and cloudy juices, all of them enriched with the Japanese quince and cornelian cherry; the preserves were stored at a temperature of 4 °C and 30 °C. The extracts, the dry matter, and the content of mineral compounds were similar in all of the products. The puree and puree juice were characterized by a much higher viscosity level than the cloudy juice. The largest amounts of bioactive compounds were detected in the lowly processed products (puree, puree juice, and cloudy juice with no enzymes added) and in those stored at 4 °C. In the products pressed, it was found that the loss of carotenoids was the highest; the quantity of carotenoids determined in the puree juice was 5.02 mg/100 g FM, in the puree: 4.07 mg/100 g FM, and in the cloudy juices: between 0.1 and 0.25 mg/100g FM. The pressing process impacted also the colour parameters and caused a significant deterioration thereof. The storage conditions contributed significantly to the decrease in the content of vitamin C and polyphenols; however, they did not significantly impact the colour parameters or the content of carotenoids. Source


Zalewska-Korona M.,Katedra Technologii Owocow | Jablonska-Rys E.,Katedra Technologii Owocow
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

The objective of the study was to evaluate the processing usefulness of fruits of seventeen ground tomato cultivars. Those parameters were determined, which were considered the most important for the fruit processing: hardness of fruits, colour, and contents of dry matter, extract, and total sugars, as well as acidity and vitamin C content. The statistical analysis revealed that all the analyzed parameters of fruits of the studied cultivars significantly differed from each other. The cultivars for processing should be characterized by high hardness of fruits as it is a very important parameter during the transportation. The hardness of fruits in the horizontal direction was higher than their hardness in the vertical direction. The highest hardness in the two directions was found in the fruits of the Frodo and Sokal cultivars. The most advantageous colour parameters were found in the Frodo cultivars; their fruits showed the predominating (the most intensive) red colour of the best saturation level. The fruits of the Etna cultivar were characterized by the highest content of dry matter (above 6%), the highest content of total extract (above 6%), and the highest content of sugars (above 3%). Source


Gustaw W.,Katedra Technologii Owocow | Solowiej B.,University Przyrodniczy w Lublinie | Jablonska-Rys E.,Katedra Technologii Owocow | Zalewska-Korona M.,Katedra Technologii Owocow
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of this research study was to obtain protein - polysaccharides mixtures that could replace fat in low-fat products. During the first stage, the effect was determined of the carrageenan on rheological properties of sodium and calcium caseinates; next, the system was enriched by adding a modified starch. The mixtures obtained were used in the production of a processed cheese analogue; their effect was determined on the rheological properties and meltability of the product. Using a dynamic rheometer RS 300, there were measured rheological properties of the protein - polysaccharide mixtures heated to a temperature of 85 °C and, then, cooled to 8 °C. The texture of the processed cheese analogues was analysed using a texture analyzer TA-XT2i. The addition of κ-carrageenan caused the value of storage modulus (G ') of the solutions of sodium and calcium caseinates to increase. The mixtures of sodium caseinate with 0.2 % and 0.3 % addition of carrageenan were characterized by the highest hardness of ca. 0.35 N. Interactions between casein and carrageenan probably determined the increase in the hardness of the protein - polysaccharide gels, whereas the starch constituted a space filler of the gel network. The mixtures of the caseinates with the carrageenan and starch can be used to produce processed cheese analogues of appropriate rheological properties and proper meltability. Source

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