eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
131
153
article
Cheese yield as affected by some parameters Review
Mona A.M. Abd El-Gawad
1
Nawal S. Ahmed
1
National Research Center in Dokki, Giza, Egypt
Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms.The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking; 2. Expressing the results of cheesemaking experiments. Cheese yield is affected by many factors including milk composition, amount and genetic variants of casein, milk quality, somatic cell count (SCC) in milk, milk pasteurization, coagulant type, vat design, curd firmness at cutting, and manufacturing parameters.
https://www.food.actapol.net/volume10/issue2/1_2_2011.pdf
dairy products
cheesemaking
manufacturing
parameters
quality
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
155
163
article
The fermentation dynamics of sheep milk with increased proportion of whey proteins
Agata Lasik
1
Jan Pikul
1
Romualda DankĂłw
1
Dorota Cais-SokoliĹska
1
PoznaĹ University of Life Sciences
Introduction. A new trend in food production is to use a whey proteins as a food additives. The aim of this research project was to evaluate the impact of increased proportions of whey proteins in sheep milk on the course of its fermentation process.
Material and methods. The materials used in the experiments was sheep and cow milk of natural ratio of whey to casein proteins (1:4) and sheep milk in which the ratio of whey to casein proteins amounted to 1:1 and 4:1. The dynamics of the fermentation process and the stability of final products was described on the basis of pH value, titratable acidity, lactose, galactose and lactic acid content.
Results. Higher, in relation to natural, ratios of whey to casein proteins (1:1 and 4:1) in sheep milk increased the acidity of the final product after incubation and decreased the degree of fermented lactose. The cooling storage of fermented milks failed to affect changes in pH value, titratable acidity, galactose and lactic acid content of the final products.
Conclusion. Changes in ratios of whey to casein proteins result in differences in dynamics of sheep milk fermentation but not influenced on final product’s stability.
https://www.food.actapol.net/volume10/issue2/2_2_2011.pdf
sheep milk
whey proteins
fermentation
dynamics
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
165
174
article
The effect of rosemary preparations on the microbial quality and TBARS value of model pork batters
ElĹźbieta HaÄ-SzymaĹczuk
1
Edyta LipiĹska
1
Magdalena Stasiuk
1
Warsaw Agricultural University &#; SGGW
Background. Rosemary (Rosmarinus officinalis L.) extracts have a potent antioxidant and antibacterial activity and are widely used in the food industry. The effect of added rosemary preparations on the microbiological quality and process of lipid oxidation of model pork batters, immediately after preparation (“0”) and 1, 3 and 7 days of chill-storage (4-6°C) was analysed in the study.
Material and methods. Experiments were conducted with three types of rosemary preparations, i.e.: dried spice, essential oil and a commercial preparation (TasteGuard P).
The experimental material consisted of meat batter produced from porcine musculus longissimus dorsi and water. Microbiological examinations covered determinations of the total count of mesophilic aerobic microorganisms, psychrophilic bacteria, coliforms and enterococci. In turn, chemical analyses involved determination of the TBARS value.
Results. The rosemary preparations did not exhibit either antibacterial properties against aerobic mesophilic or psychrophilic bacteria. The essential rosemary oil was observed to inhibit the growth of coliform bacteria and enterococci, whereas the dried spice examined was found to increase the counts of aerobic mesophilic bacteria, coliforms and enterococci. None of the rosemary preparations terminated the lipid oxidation process.
Conclusions. The results obtained in this study point to the necessity of continuing investigations to determine the dose of rosemary preparations that would inhibit the growth of microflora being the most frequent cause of raw materials and products spoilage and, simultaneously, restrict oxidation of their lipids.
https://www.food.actapol.net/volume10/issue2/3_2_2011.pdf
rosemary
extracts
antibacterial and antioxidative activity
TBARS value
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
175
188
article
The effect of water plant extracts addition on the oxidative stability of meat products
Karolina M. WĂłjciak
1
Zbigniew J. Dolatowski
1
Anna OkoĹ
1
University of Life Sciences in Lublin
Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins, epigallocatechins (green tea) rosmariquinone, rosmaridiphenol (rosemary), capsaicinoids (red pepper). They can be used as alternatives to the synthetic antioxidants because of their equivalence or greater effect on inhibition of lipid oxidation and haem pigment (nitrosohemachrome) protection. The aim of the study was to compare the effect of addition of green tea extract, red pepper extract and rosemary extract while curing process on colour and lipid stability during refrigerated storage of meat products.
Material and methods. The pork meat was ground (10 mm plate) and divided into four equal parts. To the first part (control sample – C) was added curring mixture in amount of 2.2% in a ratio of meat dissolved in water. To the rests of parts were added the same curring mixtures in the same proportion dissolved in 0.5% water plant extracts: green tea (GT), red pepper (P), rosemary (R) respectively. All samples were left at 4°C for 24 hours. After curing, samples were stuffed in casings and then heated in water until a final internal temperature of 70°C was reached. All samples were stored up to 30 days at 4°C. Analysis of acidity, oxidation – reduction potential, thiobarbituric acid reactive substances (TBARS), surface colour (Hunter L*, a* and b* values) were measured directly after production and after 10, 20 and 30 days of chilling storage.
Results. The addition of the plant extracts (pepper, green tea, rosemary) to the pork meat samples does not change significantly acidity of the samples during chilling storage. All plants extracts effectively reduce lipid oxidation in cooked pork meat compared to the control. Pepper extract was effective in maintaining redness because of its reduction activity (low potential redox value in sample) and low TBARS values in sample during chilling storage.
Conclusions. Addition of pepper extract and green tea extract in curing meat process helped with nitrosomyoglobin formation and curb prevention of metmyoglobin formation which stabilized the colour of product during chilling storage.
https://www.food.actapol.net/volume10/issue2/4_2_2011.pdf
green tea
pepper
rosemary
haem pigments
water extracts
oxidation
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
189
196
article
The effect of pH, temperature and heating time on inulin chemical stability
PaweĹ Glibowski
1
Anna Bukowska
1
University of Life Sciences in Lublin
Background. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. It is a prebiotic with many functional properties. In earlier research concerning chemical stability of inulin, the effect of pH
on rheological properties of inulin gels was mainly analysed. In these studies, the effect of time, temperature and pH on inulin chemical stability was not analysed profoundly especially considering the inulin concentrations unable to form gel structure. Thus, the aim of this work was to study the effect of the above mentioned factors on inulin chemical stability in water solution.
Material and methods. 5% (w/w) inulin solutions at pH 1-12 were heated at 20, 40, 60, 80 and 100°C for 5-60 min. After the neutralisation the content of reducing sugar was analysed according to Miller’s method (1959) with 3,5-dinitrosalicylic acid.
Results. The conducted studies showed that inulin chemical stability at pH £ 4 decreased with an increase of heating time and temperature. In a neutral and basic environment inulin was chemically stable regardless of heating time and temperature.
Conclusions. Inulin application in food systems may be limited in acidic products especially when heated above 60°C during the production process. However, in products at pH ≥ 5, the degradation of this fructan does not occur even at thermal processing.
https://www.food.actapol.net/volume10/issue2/5_2_2011.pdf
inulin
hydrolysis
temperature
pH
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
199
208
article
Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.)
Jacek SĹupski
1
University of Agriculture in Krakow
Background. Legumes are usually consumed when physiologically mature, as dry seeds, however, flageolet beans seeds are also consumed immature. They are harvested when dry matter content is about 40%, pods are filled, grown, seeds succulent, showing green or light green colour and do not require lengthy thermal processing when prepared for consumption.
Material and methods. The aim of this study was to evaluate vitamin C content in immature seeds of five bean cultivars harvested when dry matter content was 40%. The analysis included raw, blanched and cooked fresh seeds and three products prepared for consumption after 0, 4, 8 and 12 months of storage: frozen products obtained using the traditional method (blanching–freezing–frozen storage–cooking), frozen products obtained using a modified method (cooking–freezing–frozen storage–thawing and heating in a microwave oven), a ready-to-eat product to consumption at ambient temperature, and canned products obtained by sterilization.
Results. The application of technological processes, frozen and sterilized products storage, and the preparation for consumption had a cumulative effect in retention vitamin C content on final products.
Conclusion. Comparing frozen seeds obtained by modified method with seeds treated by traditional method, generally, this one could retain more vitamin C. Canned seeds retained significantly less vitamin C than other frozen products.
https://www.food.actapol.net/volume10/issue2/6_2_2011.pdf
flageolet bean seeds
vitamin C
cooking
freezing
frozen storage
canning
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
213
221
article
Determination of theoretical retention times for peptides analyzed by reversed- -phase high-performance liquid chromatography
Jerzy Dziuba
1
Piotr Minkiewicz
1
Damir Mogut
1
University of Warmia and Mazury in Olsztyn
Background. Peptides are important components of foods mainly due to their biological activity. The basic method of their identification is reversed phase high-performance liquid chromatography coupled with electrospray-ionization mass spectrometry (RP-HPLC-ESI-MS). Retention time (tR) prediction in silico is very helpful in analysis of multicomponent peptide mixtures. One of problems associated with RP-HPLC-ESI-MS is deterioration of mass spectra quality by trifluoroacetic acid (TFA). This problem can be avoided through the use of chromatographic columns designed for work with low TFA concentrations in mobile phase. The objective of this study was to determine the correlations between peptide retention times predicted with the use of a program available on-line and experimental retention times obtained using the column working with low TFA concentrations.
Material and methods. The set of synthetic peptides and bovine α-lactalbumin fragments (18 peptides) was used in the experiment. Theoretical retention times were calculated using Sequence Specific Retention Calculator (SSRC) program. The experimental retention times were measured via RP-HPLC-ESI-MS method using column working with low TFA content. The dependence between theoretical and experimental tR was expressed via empirical equations.
Results. The best correlation between theoretical and experimental retention times of peptides containing at least four amino acid residues has been obtained when third order polynomial (R² = 0.9536). Prediction quality for di- and tripeptides was significantly lower. The method described can be applied for cysteine-containing peptides although our sample preparation procedure did not include modification of this amino acid, taken into attention by SSRC program.
Conclusions. The results of this study validate the usefulness of a third degree polynomial as a simple function describing the correlation between peptide retention times predicted by an on-line application and experimental retention times. The above function can effectively predict retention times in situations when experimental conditions differ from the computational environment (various columns, mobile phase composition, use or resignation from chemical modifications during sample preparation, various HPLC equipments). On-line available tR predicting application with correction based on user’s own data may be a useful tool in food peptidomics.
https://www.food.actapol.net/volume10/issue2/7_2_2011.pdf
peptides
RP-HPLC
prediction of retention times
high-performance liquid chromatography
polynomial functions
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
227
232
article
Are young female athletes at risk of amenorrhoea? An analysis of body composition and nutritional and endocrine factors
Karolina Ĺagowska
1
Jan Jeszka
1
PoznaĹ University of Life Sciences
Background. Some factors which have been considered to be responsible for female athlete triad include the specific type and amount of high intensity training in young female athletes (especially when begun before puberty), reduced body weight, a lower percentage of fat tissue, and psychological stress. The aim of this study is to estimate the risk of amenorrhoea in female athletes with menstrual irregularity, on the basis of body composition results, nutritional factors, and endocrine factors.
Material and methods. Fifty-five female professional athletes with menstrual irregularities, of mean ages 17.9 ±2.1 years, with mean training histories of 5.8 ±2.6 years, and BMIs of 20.6 ±1.4 kg/m2 participated in the study. The first group (ED) included athletes from endurance disciplines (n = 30), while the second group (WD) consisted of females from weight category disciplines (n = 25). A second classification was also employed, distinguishing between the group of athletes (IH) with luteinizing hormone to follicle-stimulating hormone ratio LH/FSH < 0.6 (n = 24) – diagnosed as hypofunction of the hypothalamus-pituitary axis – and a second group (GR) containing athletes with LH/FSH > 0.6, diagnosed as a good result (n = 31). Nutritional status was evaluated on the basis of body composition analysis using the BIA method employing a Harpenden skinfold callipers, which yielded measurements of the percentage of adipose tissue (FM), fat-free mass (FFM), and skinfold thickness (ST). Nutritional values were estimated by examining dietary records for 7 consecutive days, and using threefold recall for the last 24 h. Moreover, luteinizing hormone (LH), follicle-stimulating hormone (FSH), estradiol (E), progesterone (P), and serum leptin levels were measured.
Results. Significant differences were found between the hormone levels of for each discipline group: for LH, the ED group had 3.6 ±2.5 mlU/ml, and the WC group had 5.4 ±2.4 mlU/ml (p < 0.05), while for FSH, the values were ED: 5.0 ±1.8 mlU/ml, WC: 6.3 ±1.5 mlU/ml
(p < 0.05). Furthermore, IH athletes had significantly lower LH levels compared with GR athletes (IH: 2.8 ±0.9 mlU/ml, GR: 6.2 ±2.7 mlU/ml, p < 0.05). FSH, LH, LH/FSH, and leptin levels were positively correlated with energy and intake of most nutrients. These results again confirm the strong influence of anthropometric parameters (BMI: r = 0.85, ST: r = 0.43, p < 0.05), body composition (FM%: r = 0.79, FFM%: r = –0.79, p < 0.05), and age at menarche (r = –0.39, p < 0.05) on serum leptin levels in IH athletes.
Conclusion. Improperly balanced diets, low fat mass, and low leptin levels are factors which predispose to amenorrhoea. Furthermore, a gonadotropin level suggestive of hypothalamic-pituitary axis hypofunction, and positively correlated with energy intake and with leptin level, is a further factor conducive to amenorrhoea.
https://www.food.actapol.net/volume10/issue2/8_2_2011.pdf
amenorrhoea
female athletes
sex hormones
nutrition habits
leptin
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
239
243
article
Evaluation of the content and the potential bioavailability of iron from fortified with iron and non-fortified food products
Joanna Suliburska
1
Zbigniew Krejpcio
1
2
Natalia KoĹaczyk
1
PoznaĹ University of Life Sciences
College of Health, Beauty and Education in PoznaĹ
Background. Fortified food products contain usually higher amounts of certain nutrients. However, the information about the nutritional quality of such products is limited. The objective of this study was to determine the content and the release of iron from fortified and non-fortified food products available on the Polish market.
Material and methods. A group of 29 fortified with Fe and non-fortified food products, such as cereal products (16) and confectionaries (13), were purchased from local market between October and November 2009. The content of Fe in these products, as well as
the amount of Fe released in enzymatic digestion in vitro was determined by the flame atomic absorption spectrometry method.
Results. It was found that most of the fortified with Fe food products had significantly higher amount and the potential bioavailability of this element in comparison with
the non-fortified analogues, however the content of Fe determined analytically not always matched the values declared on the label.
Conclusions. Products fortified with Fe appear to be better sources of potentially bioavailable Fe in comparison with the non-fortified analogues.
https://www.food.actapol.net/volume10/issue2/9_2_2011.pdf
content
release
iron
fortified products
non-fortified products
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2011-06-30
10
2
251
265
article
Glycemic index and glycemic load of thirteen year old children whose waist circumference (WC) ≥ 90 percentile dependent on BMI
Zuzanna Goluch-Koniuszy
1
Magdalena Bonczek
1
West Pomeranian University of Technology in Szczecin
Background. One of the reasons for the accumulation of fat tissue (including visceral fat tissue) in the body is an unbalanced diet in respect of the amount and the structure of carbohydrates and the value of the glycemic index (GI) and the glycemic load (GL). The research describing the dependence between the BMI (Body Mass Index), WC (Waist Circumference), WHtR (Waist-to-Height Ratio), and GI and GL indexes in adults exists but only a limited number of works discuss children during the pubertal spurt. Therefore the objective of this research is the evaluation of the state of nutrition of 13-year-old children with waist circumference ≥ 90 percentile with various BMI, taking into consideration GL and GL of their meals.
Material and methods.The state of nutrition (BMI, WC, WHtR) of 871 thirteen-year-old children of both sexes was evaluated and 230 children with WC ≥ 90 percentile were selected (26.4% of the total number examined) and divided into three groups regarding the BMI. In 71 children (30.9% of the selected group) the method of nutrition, energy and nutritive value of menus, structure of consumption of food groups and GI and GL value were evaluated, on the basis of the analysis of their three day menus, which had been documented.
Results.Significantly higher values of BMI and WC were ascertained in boys than
in girls. No essential differences in values of WHtR index were ascertained between boys and girls. The analysis of children’s menus, in both sexes with a waist circumference ≥ 90 percentile showed, regardless of BMI value, a low realisation of recommended energetic value of the diet and low realisation of recommended supply of: dietary fibre, fat, mineral components (K, Ca, P, Mg, Fe, Zn, Cu), vitamins (E, B1, PP) and liquids with simultaneous occurrence of protein in general and animal protein, sodium and vitamins (A, B2, B6) supply. A significantly higher supply of the most of aforementioned ingredients was ascertained in the boys’ diets. In the girls’ diets distinctive differences have been noticed dependent on the value of BMI index, in realisation of the recommended supply: Fe, vitamins A, B1, and for the boys in realization of recommended supply of dietary fibre, K, Ca, vitamins A, B2, C and liquids. The Glycemic Index and Glycemic Load of the basic meals – breakfasts, dinners and suppers – and an average GI and GL of meals from three days was significantly higher for the girls than for the boys. Depending on the BMI, the GI and GL value of basic meals and that of the average of three days were not statistically significant for the girls, although for obese boys they were significantly higher in breakfasts, dinners and suppers than for the boys with normal weight and overweight boys.
Conclusions. In thirteen-year-old children with abdominal obesity, regardless of their BMI Index values, numerous dietary mistakes were ascertained, for example: improper number of meals during the day, resignation from basic meals and frequent snacking, unbalanced diet, improper consumption of basic food groups and medium GI and high GL of meals. Children’s diet might be the cause of the existing state of nourishment, including visceral obesity; it might predestine deeper disturbances in carbohydrate-lipid metabolism and that is why nutrition education in primary schools is necessary.
https://www.food.actapol.net/volume10/issue2/10_2_2011.pdf
Glycemic Index
Glycemic Load
Waist Circumference
Body Mass Index
Waist-to-Height Ratio
children