M. Lušnic Polak, M. Kuhar, Iva Zahija, L. Demšar, T. Polak
The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins ( longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation products determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.
{"title":"Oxidative Stability and Quality Parameters of Veal During Ageing","authors":"M. Lušnic Polak, M. Kuhar, Iva Zahija, L. Demšar, T. Polak","doi":"10.31883/pjfns/157248","DOIUrl":"https://doi.org/10.31883/pjfns/157248","url":null,"abstract":"The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins ( longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation products determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44684658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-10DOI: 10.11648/j.jfns.20231101.12
Aleru Elizabeth Oluwafolakemi, Mosuro Aderonke, Balogun Francis Adeniyi, Ogundele, Abimbola Eniola, Akinrefe Olanrewaju Ayopo, Bodunde Ifeoluwa Omolara
{"title":"Assessment of Nutritional Knowledge, Dietary Habits and Oral Health Practices of Undergraduate Students in Lead City University Ibadan, Nigeria","authors":"Aleru Elizabeth Oluwafolakemi, Mosuro Aderonke, Balogun Francis Adeniyi, Ogundele, Abimbola Eniola, Akinrefe Olanrewaju Ayopo, Bodunde Ifeoluwa Omolara","doi":"10.11648/j.jfns.20231101.12","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.12","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74110747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Meal Pattern and Micro Nutrient Adequacy of Food Consumed by Secondary School Female Adolescents in Ibadan, Oyo State, Nigeria","authors":"Olanike Olubunmi Balogun, Morenike Okeya Oluwatosin, Adekemi Oyepeju Akinpelu","doi":"10.11648/j.jfns.20231101.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231101.11","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80680706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Wieczorek, P. Kowalczewski, Natalia Drabińska, M. Różańska, H. Jeleń
Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to--cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the tradi tional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
{"title":"Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread","authors":"M. Wieczorek, P. Kowalczewski, Natalia Drabińska, M. Różańska, H. Jeleń","doi":"10.31883/pjfns/156404","DOIUrl":"https://doi.org/10.31883/pjfns/156404","url":null,"abstract":"Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to--cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the tradi tional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48979064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Herman, M. Janiak, J. Sadlik, W. Piekoszewski, R. Amarowicz
determine the of transfer of selected elements, , iron (Fe), (Zn), (Cu), manga (Mn), chromium (Cr), teas to investigate whether the main bioactive compounds of the extracts transfer. Twelve commercially available green teas were used in the study. The contents of elements in green teas and their extracts obtained with 80% acetone ( v/v ) were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES). High performance liquid chromatography in reverse phase (RP-HPLC) was used to determine contents of caffeine, (–)-epigallocatechin (EGC), (–)-epicatechin (EP), (–)-epigallocatechin gallate (EGCG), and (–)-epicatechin gallate (ECG). The element with the highest content in green teas was Mn (711–1402 µg/g), but its transfer to extracts was the lowest (0.269–0.646%). The mean Fe transfer, second abundant element in teas (115–725 µg/g), was 5.52%. The contents of Mn and Fe in extracts were 5.08–30.2 and 10.7–90.1 µg/g, respectively. Zn, Cu, and Cr were transferred with means of 10.4, 20.0, and 26.2%, respectively, which resulted in their contents in the extracts in the ranges of 5.03–12.6, 1.93–13.8, and 0.128–2.03 µg/g, respectively. The significant positive correlations of Zn content in extracts and/or transfer to extracts with EGCG, EGC and total flavan-3-ols as well as between the same Fe variables and EGC were determined, which suggested that these flavan-3-ols may positively affect the transfer of Fe and Zn from green tea to extracts. In turn, significant but negative correlations were found in the case of Mn and Cu. Future research is needed to identify the causes of the various transfer rate of elements from green teas to extracts.
{"title":"Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds","authors":"M. Herman, M. Janiak, J. Sadlik, W. Piekoszewski, R. Amarowicz","doi":"10.31883/pjfns/156394","DOIUrl":"https://doi.org/10.31883/pjfns/156394","url":null,"abstract":"determine the of transfer of selected elements, , iron (Fe), (Zn), (Cu), manga (Mn), chromium (Cr), teas to investigate whether the main bioactive compounds of the extracts transfer. Twelve commercially available green teas were used in the study. The contents of elements in green teas and their extracts obtained with 80% acetone ( v/v ) were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES). High performance liquid chromatography in reverse phase (RP-HPLC) was used to determine contents of caffeine, (–)-epigallocatechin (EGC), (–)-epicatechin (EP), (–)-epigallocatechin gallate (EGCG), and (–)-epicatechin gallate (ECG). The element with the highest content in green teas was Mn (711–1402 µg/g), but its transfer to extracts was the lowest (0.269–0.646%). The mean Fe transfer, second abundant element in teas (115–725 µg/g), was 5.52%. The contents of Mn and Fe in extracts were 5.08–30.2 and 10.7–90.1 µg/g, respectively. Zn, Cu, and Cr were transferred with means of 10.4, 20.0, and 26.2%, respectively, which resulted in their contents in the extracts in the ranges of 5.03–12.6, 1.93–13.8, and 0.128–2.03 µg/g, respectively. The significant positive correlations of Zn content in extracts and/or transfer to extracts with EGCG, EGC and total flavan-3-ols as well as between the same Fe variables and EGC were determined, which suggested that these flavan-3-ols may positively affect the transfer of Fe and Zn from green tea to extracts. In turn, significant but negative correlations were found in the case of Mn and Cu. Future research is needed to identify the causes of the various transfer rate of elements from green teas to extracts.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45647070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Diet is an important lifestyle factor influencing disease risk. Vegetarian and Mediterranean diets have their proponents and are promoted for various potential health benefits. Over the years, numerous cross-sectional and cohort studies and randomized clinical trials have been conducted to elucidate the relationship between the Mediterranean and vegetarian diet and cardiovascular, cancer, diabetes, and other disease risks. More recently, research has been conducted to compare both diets directly. In this narrative review, we discuss the effects of vegetarian and Mediterranean diets on lipid profile, blood pressure, inflammation markers, body weight, risk of cardiovascular disease, cancer, diabetes mellitus, metabolic syndrome, and chronic kidney disease, as well as their associations with gut microbiota and mental health. The paper also discusses the studies comparing vegetarian and Mediterranean diets and their health effects. It provides further evidence that both diets can be beneficial and advocates their promotion, especially in Westernized populations plagued by various chronic lifestyle-associated diseases. At the same time, the Mediterranean dietary model may appear to be a superior public health strategy, less prone to the risk of nutritional deficiencies and less challenging in implantation on a broader scale. However, further studies based on cross-over design and long-term observations are recommended to thoroughly compare vegetarian and Mediterranean diets and draw more firm conclusions on their effects on health.
{"title":"Health Benefits of Vegetarian and Mediterranean Diets: Narrative Review","authors":"Katarzyna Pieczyńska, P. Rzymski","doi":"10.31883/pjfns/156067","DOIUrl":"https://doi.org/10.31883/pjfns/156067","url":null,"abstract":"Diet is an important lifestyle factor influencing disease risk. Vegetarian and Mediterranean diets have their proponents and are promoted for various potential health benefits. Over the years, numerous cross-sectional and cohort studies and randomized clinical trials have been conducted to elucidate the relationship between the Mediterranean and vegetarian diet and cardiovascular, cancer, diabetes, and other disease risks. More recently, research has been conducted to compare both diets directly. In this narrative review, we discuss the effects of vegetarian and Mediterranean diets on lipid profile, blood pressure, inflammation markers, body weight, risk of cardiovascular disease, cancer, diabetes mellitus, metabolic syndrome, and chronic kidney disease, as well as their associations with gut microbiota and mental health. The paper also discusses the studies comparing vegetarian and Mediterranean diets and their health effects. It provides further evidence that both diets can be beneficial and advocates their promotion, especially in Westernized populations plagued by various chronic lifestyle-associated diseases. At the same time, the Mediterranean dietary model may appear to be a superior public health strategy, less prone to the risk of nutritional deficiencies and less challenging in implantation on a broader scale. However, further studies based on cross-over design and long-term observations are recommended to thoroughly compare vegetarian and Mediterranean diets and draw more firm conclusions on their effects on health.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49079742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chanita Jeerakul, Lalitphan Kitsanayanyong, J. Mookdasanit, W. Klaypradit, P. Tepwong
Skipjack tuna pelamis liver contains high-quality proteins which can potentially serve as an excellent source of functional pro - tein ingredients. Thus, this study was conceptualized to evaluate the physicochemical, functional, and biological properties of proteins from TL using the pH shift process. The pH shift process was conducted through solubilization of TL at pH from 1.5 to 12.5, and the solubilized proteins at pH 2.5, 3.5, 10.5 and 11.5 were precipitated at pH 5.5. Finally, the tuna liver protein powders after the processes at pH 2.5 and 11.5 (TLP 2.5 and TLP 11.5, respectively) were obtained by freeze-drying, i.e. those with the highest extraction and protein recovery yields under acidic and alkaline conditions. Protein contents of TLPs were higher and lower, respectively, compared to the TL powder (control). Glutamic acid, aspartic acid, and alanine were prominent amino acids found in both TLPs. Foaming properties and water/oil holding capacity were higher in TLP 11.5, while protein solubility and emulsion properties were greater in TLP 2.5 compared between groups. Additionally, the DPPH • and ABTS •+ scavenging activities, as well as the angiotensin I-converting enzyme inhibitory activity, were remarkably higher in TLP 11.5 than in TLP 2.5. On the other hand, significant ferrous-ion chelating activity was observed in TLP 2.5. In conclusion, TLP 11.5 could serve as an alternative functional protein ingredient that provides essential amino acids, functional properties, and bioactivities. TLP 11.5 – Tuna liver protein powder from solubili zation at pH 11.5; WHC – Water holding capacity.
{"title":"Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process","authors":"Chanita Jeerakul, Lalitphan Kitsanayanyong, J. Mookdasanit, W. Klaypradit, P. Tepwong","doi":"10.31883/pjfns/155225","DOIUrl":"https://doi.org/10.31883/pjfns/155225","url":null,"abstract":"Skipjack tuna pelamis liver contains high-quality proteins which can potentially serve as an excellent source of functional pro - tein ingredients. Thus, this study was conceptualized to evaluate the physicochemical, functional, and biological properties of proteins from TL using the pH shift process. The pH shift process was conducted through solubilization of TL at pH from 1.5 to 12.5, and the solubilized proteins at pH 2.5, 3.5, 10.5 and 11.5 were precipitated at pH 5.5. Finally, the tuna liver protein powders after the processes at pH 2.5 and 11.5 (TLP 2.5 and TLP 11.5, respectively) were obtained by freeze-drying, i.e. those with the highest extraction and protein recovery yields under acidic and alkaline conditions. Protein contents of TLPs were higher and lower, respectively, compared to the TL powder (control). Glutamic acid, aspartic acid, and alanine were prominent amino acids found in both TLPs. Foaming properties and water/oil holding capacity were higher in TLP 11.5, while protein solubility and emulsion properties were greater in TLP 2.5 compared between groups. Additionally, the DPPH • and ABTS •+ scavenging activities, as well as the angiotensin I-converting enzyme inhibitory activity, were remarkably higher in TLP 11.5 than in TLP 2.5. On the other hand, significant ferrous-ion chelating activity was observed in TLP 2.5. In conclusion, TLP 11.5 could serve as an alternative functional protein ingredient that provides essential amino acids, functional properties, and bioactivities. TLP 11.5 – Tuna liver protein powder from solubili zation at pH 11.5; WHC – Water holding capacity.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46679859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Interactions between phenolics and dietary fibers, such as β -glucan, are important for the bioactivities of phenolics. However, interactions between aronia phenolics and β -glucan in the digestion process, both promoted for their health benefits, have not been studied. The aim was to study the inter actions between aronia phenolics and β -glucan in an in vitro simulated digestion and in the adsorption process. After extracting aronia phenolics with chemically- and enzymatically-assisted extraction, and characterizing the phenolics, the aronia extract was subjected to simulated oral, gastric, and in testinal digestion without or with β -glucan. Flavonol release increased throughout oral, gastric, and intestinal digestion, while the recovery of phenolic acids and anthocyanins after an increase in the gastric phase, decreased in the intestinal phase. β -Glucan entrapped phenolics, lowering the quantities of recovered phenolics. It also adsorbed aronia phenolics at pH 1.5, 3.0, and 7.0. In comparison to 15 and 30 mg/L concentrations of β -glucan, a solu - tion with the lower concentration (15 mg/L) allowed for the entrapment of the higher quantity of phenolics and had high adsorption capacity. Entrap ment of aronia phenolics by β -glucan is important for the bioaccessibility and concentration of phenolics that reach the lower parts of the digestive tract which depends on β -glucan concentration.
{"title":"β-Glucan and Aronia (Aronia melanocarpa) Phenolics: Interactions During In Vitro Simulated Gastrointestinal Digestion and Adsorption","authors":"L. Jakobek, Jozo Ištuk, I. Tomac, P. Matić","doi":"10.31883/pjfns/155281","DOIUrl":"https://doi.org/10.31883/pjfns/155281","url":null,"abstract":"Interactions between phenolics and dietary fibers, such as β -glucan, are important for the bioactivities of phenolics. However, interactions between aronia phenolics and β -glucan in the digestion process, both promoted for their health benefits, have not been studied. The aim was to study the inter actions between aronia phenolics and β -glucan in an in vitro simulated digestion and in the adsorption process. After extracting aronia phenolics with chemically- and enzymatically-assisted extraction, and characterizing the phenolics, the aronia extract was subjected to simulated oral, gastric, and in testinal digestion without or with β -glucan. Flavonol release increased throughout oral, gastric, and intestinal digestion, while the recovery of phenolic acids and anthocyanins after an increase in the gastric phase, decreased in the intestinal phase. β -Glucan entrapped phenolics, lowering the quantities of recovered phenolics. It also adsorbed aronia phenolics at pH 1.5, 3.0, and 7.0. In comparison to 15 and 30 mg/L concentrations of β -glucan, a solu - tion with the lower concentration (15 mg/L) allowed for the entrapment of the higher quantity of phenolics and had high adsorption capacity. Entrap ment of aronia phenolics by β -glucan is important for the bioaccessibility and concentration of phenolics that reach the lower parts of the digestive tract which depends on β -glucan concentration.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43841587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
* The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b * and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σ t , C18:1 Σ c , C18:2, C18:3, and C18:2 c 9, t 11, and it was less abundant in saturated and medium-chain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Vari ous fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history.
{"title":"Physicochemical and Sensory Properties with Special Emphasis on Thermal Characteristics of Whey Butter from Gouda Cheese Production Compared to Milk Butter","authors":"Oskar Brożek, K. Kiełczewska, K. Bohdziewicz","doi":"10.31883/pjfns/155838","DOIUrl":"https://doi.org/10.31883/pjfns/155838","url":null,"abstract":"* The aim of this study was to characterise milk fat from whey butter and to identify potential differences between whey butter (WB) and sweet cream butter (milk butter – MB). The fatty acid (FA) profile, thermal properties, colour parameters, texture properties, and sensory attributes of MB and WB were compared. The values of texture properties (firmness, brittleness, and cohesiveness) and colour parameters (values of b * and the yellowness index) of WB were lower than MB. The sensory analysis showed lower values of consistency descriptors (firmness, brittleness, cohesiveness), a less intense nutty and milky aroma, and a more intense cheesy aroma and taste in WB than in MB. WB was more abundant in monounsaturated, polyunsaturated, and long-chain FAs, including C18:0, C18:1 Σ t , C18:1 Σ c , C18:2, C18:3, and C18:2 c 9, t 11, and it was less abundant in saturated and medium-chain FAs, including C10:0, C12:0, C14:0, C14:1, C15:0, C16:0, and C16:1, relative to MB. Water content (MB vs WB and the corresponding fats) and thermal history (single vs repeated heating and cooling treatments) affected differential scanning calorimetry curves and phase transition peaks. The principal component analysis revealed that the FA profile influenced the crystallisation and melting peaks of MB fat (MBF) and WB fat (WBF). WBF crystallisation occurred at a lower temperature, was characterised by lower enthalpy, and proceeded more rapidly than MBF crystallisation. Vari ous fat fractions had different melting characteristics, and most WBF fractions were characterised by lower melting enthalpy and a smaller maximum difference in heat flow than MBF. Whey butter and milk butter differed in physicochemical properties and sensory attributes, and their thermal profiles depended on the FA profile, water content, and thermal history.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46355895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Kowalski, A. Mikulec, M. Skotnicka, B. Mickowska, M. Makarewicz, R. Sabat, Anna Wywrocka-Gurgul, Aleksandra Mazurek
The aim of this study was to evaluate the possibility of using insect flour for sponge cake supplementation. Consumer acceptance, chemical com - position, textural properties, and microbiological characteristics were determined. The addition of mealworm flour significantly increased the content of nutrients, especially protein, ash, lipid, and dietary fiber. Mealworm flour influenced the color parameters as well as textural properties. The fatty acid profile was dominated by monounsaturated fatty acids, ranging from 9.72 g/100 g for wheat flour sponge cake to 41.82 g/100 g for sponge cake with 20% addition of mealworm flour. The amino acid profile of mealworm flour was characterized by a significantly higher content of essential amino acids compared to wheat flour and sponge cakes. Sponge cake supplementation resulted in a good nutritional value of protein except for lysine which was the limiting amino acid in all samples. However, the limiting amino acid index was 63.04-63.10% compared to 30.38% for the mealworm and wheat sponge cake, respectively. The presence of insect flour reduced the organoleptic properties of the obtained sponge cakes, regardless of its quantity. The addition of mealworm flour contributed to a significant reduction in the hardness and fracturability of the sponge cakes on the baking day and dur - ing the 30-day storage. Insect flour addition did not reduce the microbiological safety of the final product. The study results indicate the possibility of using mealworm flour in the production of confectionery products.
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