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... inuliny jest kłącze topinamburu (Heliantus tuberosus L.), korzeń cykorii (Cichorium intybu L.), mniszka (Taraxacum officinale Web), omanu (Inula helenium L.) oraz agawa (Agape azul tequilana ... wał się intensywniejszym aroma-tem... more
... inuliny jest kłącze topinamburu (Heliantus tuberosus L.), korzeń cykorii (Cichorium intybu L.), mniszka (Taraxacum officinale Web), omanu (Inula helenium L.) oraz agawa (Agape azul tequilana ... wał się intensywniejszym aroma-tem waniliowym w porównaniu do tradycyjnego. ...
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Research Interests: Food Science and Gliadin
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The aim of the study was to determine the degree of sorption of organic (Se-met) and inorganic (Se-inorg) forms of selenium on wheat, rye and oats bran in variable environmental conditions (pH 1.8, pH 6.6, pH 8.7). The content of dietary... more
The aim of the study was to determine the degree of sorption of organic (Se-met) and inorganic (Se-inorg) forms of selenium on wheat, rye and oats bran in variable environmental conditions (pH 1.8, pH 6.6, pH 8.7). The content of dietary fibre (NDF) of cereal bran and its fraction was determined in order to explain the process of selenium sorption in connection with chemical structure and fractional composition. It was shown that the value of selenium sorption ranged from 21 to 36% for wheat and rye bran, while that for oats bran was from 7 to 19%. The studied preparations have a higher sorption capacity in the environment corresponding to oral cavity (pH 6.6) and a lower one in the environment corresponding to stomach juice (pH 1.8). It was found that inorganic selenium was more intensively bound by the tested preparations than the organic form. Sorption of selenium by cereal bran depended not only on the total content of dietary fiber but also on its fractional composition.
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Research Interests: Psychology and Biology
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In this study the lupine raw materials (flour and hull) of L. luteus var. Juno and L. albus var. Wat were characterized with regard to the dietary fiber content (NDF) and its fractional composition. Functional properties, i.e. water... more
In this study the lupine raw materials (flour and hull) of L. luteus var. Juno and L. albus var. Wat were characterized with regard to the dietary fiber content (NDF) and its fractional composition. Functional properties, i.e. water holding capacity (WHC) and cation exchange capacity (CEC) of lupine raw material were determined, with respect to various conditions existing in each part of the human digestive tract (pH-value, time of passage). Experimental products (shortcakes, ginger breads, pancakes, minced meat and dumplings filled with meat) with addition of 5, 10 or 15% of lupine flour or shell were processed and sensory evaluation was performed according to the 5-point scale. The NDF content ranged from 75.7% to 78% in the hull of the Wat and Juno lupine vars. respectively, and 28.8% to 33.4% in the flour. Cellulose was predominant in the hull's NDF while in the flour hemicellulose was major fraction. WHC of samples depended mainly on pH-value and was higher in lupine hulls (up to 5.14 g/g dry matter (d.m.) than in the flours (up to 3.83 g/g d.m.). The CEC of lupine ranged from 0.260 to 0.750 mEq/g d.m. and from 0.330 to 0.870 mEq/g d.m. in flour of the Wat and Juno varieties. The CEC of hull was lower in the Wat var. (0.290 to 0.650 mEq/g d.m.) in comparison with the Juno variety (0.150 to 0.750 mEq/g d.m.) Sensory evaluation showed that 10% addition of flour or hull of lupine to experimental products enables preparation of good quality foodstuffs.
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Research Interests: Chemistry, Food Science, Medicine, Flavour, Dietary fiber, and 3 moreFood Sciences, Pastry, and Inulin
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ABSTRACT
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Introduction. Sensory speciic satiety (SSS) has been deined as the decrease in pleasantness of a product after it is eaten compared with the decrease in the pleasantness of products that were tasted but not eaten to satiety. This... more
Introduction. Sensory speciic satiety (SSS) has been deined as the decrease in pleasantness of a product after it is eaten compared with the decrease in the pleasantness of products that were tasted but not eaten to satiety. This phenomenon was dependent on: taste, aroma, appearance and texture of food and fat and protein contents. However there is no clear data on inluence of dietary ibre on the SSS development. Aim. Assessment of the inluence of variety and amount of additive micronized high-ibre preparations added to cookies on SSS in young adults. Material and methods. Twenty-four young adults took part in the study. SSS was estimated by changes in pleasantness ratings of test products: chocolate, cracker, grapefruit, apple and cookies, with unlimited cookies consumption. The test was divided into ive session in which the subjects ad libitum consumed different kind of cookies (without high-fibre preparations, with high wheat- or apple-ibre preparations on the level 10% and 20%)....