Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/408
A. Fraś, K. Gołębiewska, M. Wiśniewska, D. Mańkowski
Wprowadzenie. Produkty zbożowe, w tym pieczywo odgrywają istotną rolę w naszej codziennej diecie, stanowią źródło energii, składników odżywczych i prozdrowotnych. W dobie wrastającej ilości chorób dietozależnych w społeczeństwie spożywanie pieczywa o jak najlepszej jakości jest ważnym elementem ich profilaktyki. Istnieje również potrzeba badań jakości asortymentu pieczywa dostępnego na rynku oraz konieczność promowania produktów prozdrowotnych. Dzięki temu konsumenci uzyskają dostęp do informacji na temat korzyści wynikających ze spożywania żywności wysokiej jakości oraz będą potrafili wybrać asortyment dostosowany do własnych potrzeb. Celem niniejszej pracy była ocena zróżnicowania zwartości składników odżywczych i bioaktywnych w popularnych rodzajach pieczywa, dostępnych na polskim rynku. Ponadto wykazano, w jaki sposób składniki wykorzystane do wypieku pieczywa wpłynęły na profil chemiczny gotowego produktu. Wyniki i wnioski. Przebadano 8 komercyjnych prób pieczywa o zróżnicowanym składzie, deklarowanym na etykietach. Oznaczono w nich zawartość składników odżywczych: białka, popiołu, lipidów i skrobi oraz bioaktywnych: błonnika pokarmowego z rozdziałem na frakcję nierozpuszczalną i rozpuszczalną, związków fenolowych ogółem oraz aktywność antyoksydacyjną. Wszystkie rodzaje pieczywa różniły się istotnie pod względem składu chemicznego, co wynikało zarówno z ilości surowców wykorzystanych do produkcji, technologii produkcji jak i zastosowanych dodatków. Na podstawie przeprowadzonych badań stwierdzono, że spośród analizowanych obiektów najkorzystniejszym składem wyróżniał się chleb żytni razowy, zawierający najwięcej popiołu (3,9%), błonnika pokarmowego (15,2%) i β-glukanu (1,6%) oraz mający wysoką aktywność antyoksydacyjną (5,5 mg Troloxu/g). Najmniej korzystnymi właściwościami charakteryzowała się bułka pszenna, w której stwierdzono największą zawartość lipidów (3,4%) oraz najmniejszą ilość popiołu (2,3%) i większości związków bioaktywnych (błonnik pokarmowy 5,6%, lignina 0,2%, skrobia oporna 1,2%, polifenole ogółem 0,5 mg kw. g./g i aktywność antyoksydacyjna 2,4 mg Troloxu/g).
{"title":"Ocena zawartości wybranych składników odżywczych i substancji bioaktywnych w różnych rodzajach pieczywa dostępnych na polskim rynku","authors":"A. Fraś, K. Gołębiewska, M. Wiśniewska, D. Mańkowski","doi":"10.15193/zntj/2022/130/408","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/408","url":null,"abstract":"Wprowadzenie. Produkty zbożowe, w tym pieczywo odgrywają istotną rolę w naszej codziennej diecie, stanowią źródło energii, składników odżywczych i prozdrowotnych. W dobie wrastającej ilości chorób dietozależnych w społeczeństwie spożywanie pieczywa o jak najlepszej jakości jest ważnym elementem ich profilaktyki. Istnieje również potrzeba badań jakości asortymentu pieczywa dostępnego na rynku oraz konieczność promowania produktów prozdrowotnych. Dzięki temu konsumenci uzyskają dostęp do informacji na temat korzyści wynikających ze spożywania żywności wysokiej jakości oraz będą potrafili wybrać asortyment dostosowany do własnych potrzeb. Celem niniejszej pracy była ocena zróżnicowania zwartości składników odżywczych i bioaktywnych w popularnych rodzajach pieczywa, dostępnych na polskim rynku. Ponadto wykazano, w jaki sposób składniki wykorzystane do wypieku pieczywa wpłynęły na profil chemiczny gotowego produktu. Wyniki i wnioski. Przebadano 8 komercyjnych prób pieczywa o zróżnicowanym składzie, deklarowanym na etykietach. Oznaczono w nich zawartość składników odżywczych: białka, popiołu, lipidów i skrobi oraz bioaktywnych: błonnika pokarmowego z rozdziałem na frakcję nierozpuszczalną i rozpuszczalną, związków fenolowych ogółem oraz aktywność antyoksydacyjną. Wszystkie rodzaje pieczywa różniły się istotnie pod względem składu chemicznego, co wynikało zarówno z ilości surowców wykorzystanych do produkcji, technologii produkcji jak i zastosowanych dodatków. Na podstawie przeprowadzonych badań stwierdzono, że spośród analizowanych obiektów najkorzystniejszym składem wyróżniał się chleb żytni razowy, zawierający najwięcej popiołu (3,9%), błonnika pokarmowego (15,2%) i β-glukanu (1,6%) oraz mający wysoką aktywność antyoksydacyjną (5,5 mg Troloxu/g). Najmniej korzystnymi właściwościami charakteryzowała się bułka pszenna, w której stwierdzono największą zawartość lipidów (3,4%) oraz najmniejszą ilość popiołu (2,3%) i większości związków bioaktywnych (błonnik pokarmowy 5,6%, lignina 0,2%, skrobia oporna 1,2%, polifenole ogółem 0,5 mg kw. g./g i aktywność antyoksydacyjna 2,4 mg Troloxu/g).","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/416
K. Marciniak-Łukasiak, Karolina Gadomska, Michael J. Sowinski, Katarzyna Żbikowska, P. Łukasiak, A. Żbikowska
Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market, but their quality still differs from traditional products. The production of gluten-free food is associated with many technological difficulties in ensuring that products have the appropriate consistency and texture. Lactose intolerance is also relatively common in people who are newly diagnosed with celiac disease. Therefore, it seems advisable to undertake research aimed at replacing milk with plant-based drinks in a gluten-free bread recipe. The aim of the study was to determine the effect of the addition of plant drinks on the quality of gluten-free bread. Milk, soy, almond and rice drinks were used for baking. Gluten-free bread was subjected to a sensory evaluation. The weight, specific weight, volume, moisture, texture and color of the bread were also tested. Results and conclusion. The type of drink used affects both the taste, aroma, structure and texture. Breads with milk substitutes have a less noticeable taste of bread and yeast. However, in the assessment of sensory desirability, the best results were obtained in the case of gluten-free bread with the addition of a soy drink. It was found that the use of plant drinks did not significantly affect the weight after baking, specific weight and moisture. The use of plant-based drinks to obtain gluten-free bread may be an alternative for people on a vegan diet.
{"title":"AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE","authors":"K. Marciniak-Łukasiak, Karolina Gadomska, Michael J. Sowinski, Katarzyna Żbikowska, P. Łukasiak, A. Żbikowska","doi":"10.15193/zntj/2022/131/416","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/416","url":null,"abstract":"Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market, but their quality still differs from traditional products. The production of gluten-free food is associated with many technological difficulties in ensuring that products have the appropriate consistency and texture. Lactose intolerance is also relatively common in people who are newly diagnosed with celiac disease. Therefore, it seems advisable to undertake research aimed at replacing milk with plant-based drinks in a gluten-free bread recipe. The aim of the study was to determine the effect of the addition of plant drinks on the quality of gluten-free bread. Milk, soy, almond and rice drinks were used for baking. Gluten-free bread was subjected to a sensory evaluation. The weight, specific weight, volume, moisture, texture and color of the bread were also tested. Results and conclusion. The type of drink used affects both the taste, aroma, structure and texture. Breads with milk substitutes have a less noticeable taste of bread and yeast. However, in the assessment of sensory desirability, the best results were obtained in the case of gluten-free bread with the addition of a soy drink. It was found that the use of plant drinks did not significantly affect the weight after baking, specific weight and moisture. The use of plant-based drinks to obtain gluten-free bread may be an alternative for people on a vegan diet.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/133/429
Zuzanna Posadzka, Agata Pawłowska, J. Kaszuba, K. Pycia
Background. Gluten-free bread is nowadays a very important type of grain products. The growing knowledge of raw materials for its production allows also to improve technological quality and ensures this bread has characteristics of health-promoting food. The aim of the work was to develop a production technology and assess the quality of gluten-free (buckwheat) sourdough bread having the following variants: with half or all of the added water being replaced with fermented beetroot (Beta vulgaris L.) puree. The research included the determination of the total acidity of the first sourdough phase, the measurements of the dough fermentation process by means of a fermentograph and the physicochemical evaluation of the produced loaves of bread. Antioxidant properties of the finished products were also determined, broken down into bread crumb and crust. Results and conclusion. The analyzes conducted clearly indicated that replacing water with fermented beetroot puree had a positive effect on the fermentation of buckwheat dough, its overall quality and was characterized by higher antioxidant activity compared to the control sample. It was also proven that extending the fermentation of the liquid sourdough to four days had a positive effect on the quality of the final product.
{"title":"WYKORZYSTANIE PRZECIERU Z KISZONEGO KORZENIA BURAKA ĆWIKŁOWEGO (BETA VULGARIS L.) DO PRODUKCJI CHLEBÓW GRYCZANYCH O PODWYŻSZONYM POTENCJALE PRZECIWUTLENIAJĄCYM","authors":"Zuzanna Posadzka, Agata Pawłowska, J. Kaszuba, K. Pycia","doi":"10.15193/zntj/2022/133/429","DOIUrl":"https://doi.org/10.15193/zntj/2022/133/429","url":null,"abstract":"Background. Gluten-free bread is nowadays a very important type of grain products. The growing knowledge of raw materials for its production allows also to improve technological quality and ensures this bread has characteristics of health-promoting food. The aim of the work was to develop a production technology and assess the quality of gluten-free (buckwheat) sourdough bread having the following variants: with half or all of the added water being replaced with fermented beetroot (Beta vulgaris L.) puree. The research included the determination of the total acidity of the first sourdough phase, the measurements of the dough fermentation process by means of a fermentograph and the physicochemical evaluation of the produced loaves of bread. Antioxidant properties of the finished products were also determined, broken down into bread crumb and crust. Results and conclusion. The analyzes conducted clearly indicated that replacing water with fermented beetroot puree had a positive effect on the fermentation of buckwheat dough, its overall quality and was characterized by higher antioxidant activity compared to the control sample. It was also proven that extending the fermentation of the liquid sourdough to four days had a positive effect on the quality of the final product.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/133/432
A. Prusak, Dariusz Raś, M. Woźniak, Magdalena NIEWCZAS-DOBROWOLSKA
Background. The aim of the presented research is a case study consisting in an analysis of publicly available Internet articles describing the phenomenon of influencers’ impact in the context of consumer behavior on the food market in Poland. This applies in particular to non-basic, impulsive, high-fat and high-sugar content foodstuffs. An example of that is previously unprecedented demandfor Koral Ekipa sorbet ice cream among children and school youth (up to 17 years of age), which is discussed in this paper. It was a phenomenon observed in April 2021 as a result of the PLL Koral marketing campaign carried out in cooperation with the most popular Polish youtubers, known as Ekipa Friza (Friz’s Team). Results and conclusions. The presented case study demonstrates the power of social media and influencer marketing in shaping consumer behavior among children and school youth. One of the commercial activities of the Team was cooperation with well-known producers and distributors of food products in Poland, such as PPL Koral, Dooti Donuts, Krynica Vitamin and Millano Group. The team assigned its name to four food products, with the Koral-Ekipa ice cream, introduced at the end of March 2021, having the greatest market success. Their sales exceeded by at least 300% other new products in over forty years of Koral's history. High sales figures for ice cream were already achieved in March and April, which prompted the manufacturer to launch an additional line, allowing the production of about one million ice creams a day. In this context, the authors also referred to the impact of influencer marketing on the health of young people and, consequently, the whole society
{"title":"ROLA MEDIÓW SPOŁECZNOŚCIOWYCH I INFLUENCER MARKETINGU W KSZTAŁTOWANIU ZACHOWAŃ KONSUMENCKICH U MŁODYCH OSÓB: PRZYPADEK LODÓW EKIPY FRIZA","authors":"A. Prusak, Dariusz Raś, M. Woźniak, Magdalena NIEWCZAS-DOBROWOLSKA","doi":"10.15193/zntj/2022/133/432","DOIUrl":"https://doi.org/10.15193/zntj/2022/133/432","url":null,"abstract":"Background. The aim of the presented research is a case study consisting in an analysis of publicly available Internet articles describing the phenomenon of influencers’ impact in the context of consumer behavior on the food market in Poland. This applies in particular to non-basic, impulsive, high-fat and high-sugar content foodstuffs. An example of that is previously unprecedented demandfor Koral Ekipa sorbet ice cream among children and school youth (up to 17 years of age), which is discussed in this paper. It was a phenomenon observed in April 2021 as a result of the PLL Koral marketing campaign carried out in cooperation with the most popular Polish youtubers, known as Ekipa Friza (Friz’s Team). Results and conclusions. The presented case study demonstrates the power of social media and influencer marketing in shaping consumer behavior among children and school youth. One of the commercial activities of the Team was cooperation with well-known producers and distributors of food products in Poland, such as PPL Koral, Dooti Donuts, Krynica Vitamin and Millano Group. The team assigned its name to four food products, with the Koral-Ekipa ice cream, introduced at the end of March 2021, having the greatest market success. Their sales exceeded by at least 300% other new products in over forty years of Koral's history. High sales figures for ice cream were already achieved in March and April, which prompted the manufacturer to launch an additional line, allowing the production of about one million ice creams a day. In this context, the authors also referred to the impact of influencer marketing on the health of young people and, consequently, the whole society","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/409
T. Długosz, K. Pentoś
Background. The quality assessments of food products often involve evaluating their electrical properties, including impedance, permittivity and dielectric loss factor. The measurements of food electrical characteristics provide an interesting alternative to time-consuming and expensive methods based on chemical parameter measurements. This report describes investigations into the effects of frequency on the electrical properties of honey. Specifically, honey electrical properties were tested under an electromagnetic field with frequency ranging from 1 kHz to 1 MHz. Results and conclusion. Both experimental and numerical methods were used in this study. Double verification yielded identical results, which confirmed that the numerical method applied and the computational conditions were selected appropriately. The most important feature and the most significant advantage of the numerical approach is the possibility to predict the behavior of the actual object based on its mathematical model. It is much easier and faster to perform computer simulations than to perform the corresponding measurements under real-life conditions. Numerical simulations are also extremely useful when experiments are too dangerous to perform, i.e. when the electromagnetic field being studied can pose a threat to the health or life of a tested subject. The main drawbacks of computer simulations are the restraints of computing resources and the long duration of calculations.
{"title":"Numerical methods in loss tangent of honey – properties analysis","authors":"T. Długosz, K. Pentoś","doi":"10.15193/zntj/2022/130/409","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/409","url":null,"abstract":"Background. The quality assessments of food products often involve evaluating their electrical properties, including impedance, permittivity and dielectric loss factor. The measurements of food electrical characteristics provide an interesting alternative to time-consuming and expensive methods based on chemical parameter measurements. This report describes investigations into the effects of frequency on the electrical properties of honey. Specifically, honey electrical properties were tested under an electromagnetic field with frequency ranging from 1 kHz to 1 MHz. Results and conclusion. Both experimental and numerical methods were used in this study. Double verification yielded identical results, which confirmed that the numerical method applied and the computational conditions were selected appropriately. The most important feature and the most significant advantage of the numerical approach is the possibility to predict the behavior of the actual object based on its mathematical model. It is much easier and faster to perform computer simulations than to perform the corresponding measurements under real-life conditions. Numerical simulations are also extremely useful when experiments are too dangerous to perform, i.e. when the electromagnetic field being studied can pose a threat to the health or life of a tested subject. The main drawbacks of computer simulations are the restraints of computing resources and the long duration of calculations.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/132/419
B. Achrem-Achremowicz, R. Ziobro
Background. In addition to the long-known white and red varieties of common wheat, colored forms of wheat have emerged in recent decades, characterized by purple, blue and black grains. The anthocyanins they contain belong to the flavonoid group and are responsible for the color of grains. Purple wheat grain contains anthocyanins in the pericarp layer, blue wheat in the aleurone layer, and black wheat has anthocyanins distributed in both layers. Anthocyanins are bioactive components that can act as a functional component of foods or shape their functional characteristics, protecting against diabetes, hypertension and dyslipidemia. Colored wheat is also a good source of phenolic compounds other than anthocyanins, carotenoids, minerals, especially iron and zinc, and vitamins. Results and conclusion. Colored wheat is a good technological raw material, not dissimilar to the previously used varieties of bread wheat and durum wheat. It is suitable for the production of bread, pastries, snack products and pasta, and even beer, soy sauce or vinegar. The stability of anthocyanins from colored wheat is reduced when high temperatures are used, but the overall antioxidant content of the resulting products is still high. Nutritional studies have confirmed the beneficial effects of food products obtained from colored wheat on consumer health. It is expected that products made from colored wheat varieties may become fashionable functional foods in many countries. The key challenge of large-scale commercialization is to generate market and consumer awareness. The purpose of this article was to present the current state of knowledge on anthocyanins found in colored wheat grains and their importance in potential food applications of this cereal.
{"title":"ANTOCYJANY W ZIARNACH PSZENICY KOLOROWEJ - NOWE ŹRÓDŁO PROZDROWOTNEJ ŻYWNOŚCI","authors":"B. Achrem-Achremowicz, R. Ziobro","doi":"10.15193/zntj/2022/132/419","DOIUrl":"https://doi.org/10.15193/zntj/2022/132/419","url":null,"abstract":"Background. In addition to the long-known white and red varieties of common wheat, colored forms of wheat have emerged in recent decades, characterized by purple, blue and black grains. The anthocyanins they contain belong to the flavonoid group and are responsible for the color of grains. Purple wheat grain contains anthocyanins in the pericarp layer, blue wheat in the aleurone layer, and black wheat has anthocyanins distributed in both layers. Anthocyanins are bioactive components that can act as a functional component of foods or shape their functional characteristics, protecting against diabetes, hypertension and dyslipidemia. Colored wheat is also a good source of phenolic compounds other than anthocyanins, carotenoids, minerals, especially iron and zinc, and vitamins. Results and conclusion. Colored wheat is a good technological raw material, not dissimilar to the previously used varieties of bread wheat and durum wheat. It is suitable for the production of bread, pastries, snack products and pasta, and even beer, soy sauce or vinegar. The stability of anthocyanins from colored wheat is reduced when high temperatures are used, but the overall antioxidant content of the resulting products is still high. Nutritional studies have confirmed the beneficial effects of food products obtained from colored wheat on consumer health. It is expected that products made from colored wheat varieties may become fashionable functional foods in many countries. The key challenge of large-scale commercialization is to generate market and consumer awareness. The purpose of this article was to present the current state of knowledge on anthocyanins found in colored wheat grains and their importance in potential food applications of this cereal.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/132/424
Nikola Śmigielska, Anna SZOSLAND-FAŁTYN, B. Bartodziejska
Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet with natural products containing microorganisms characteristic of a given environment. Therefore, there is a need to look for ways to improve the quality of raw milk cheeses, which are characterized by a unique taste and aroma, as well as a large variety of lactic acid bacteria from a region. The aim of the study was to determine the quality of unripened rennet cheeses made from unpasteurized milk with two starter cultures: commercial and environmental. A microbiological analysis was carried out in order to: determine the total number of microorganisms, the number of mesophilic lactic acid bacteria, Escherichia coli and the presence of pathogens: Listeria monocytogenes and Salmonella spp. and staphylococcal enterotoxin. Results and conclusion. The microbiological quality of raw milk met the requirements for the total number of microorganisms laid down in the Regulation of the European Parliament and of the Council No. 853/2004, the Commission Regulation No. 2073/2005 (as amended). In cheeses produced using the environmental culture, the number of mesophilic LAB was significantly higher than in the other type of cheese. No pathogens or staphylococcal enterotoxin were detected in any of the products. During a sensory analysis of cheeses after production, it was found that they were very similar to each other in terms of overall acceptability. After 14 days of cheese storage, differences in sensory quality were found in favor of the products made using the environmental starter culture. All tested cheese samples met the requirements for microbiological safety.
{"title":"WPŁYW STARTOWEJ KULTURY KOMERCYJNEJ I ŚRODOWISKOWEJ NA JAKOŚĆ SERÓW PODPUSZCZKOWYCH NIEDOJRZEWAJĄCYCH WYTWARZANYCH Z KROWIEGO NIEPASTERYZOWANEGO MLEKA","authors":"Nikola Śmigielska, Anna SZOSLAND-FAŁTYN, B. Bartodziejska","doi":"10.15193/zntj/2022/132/424","DOIUrl":"https://doi.org/10.15193/zntj/2022/132/424","url":null,"abstract":"Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet with natural products containing microorganisms characteristic of a given environment. Therefore, there is a need to look for ways to improve the quality of raw milk cheeses, which are characterized by a unique taste and aroma, as well as a large variety of lactic acid bacteria from a region. The aim of the study was to determine the quality of unripened rennet cheeses made from unpasteurized milk with two starter cultures: commercial and environmental. A microbiological analysis was carried out in order to: determine the total number of microorganisms, the number of mesophilic lactic acid bacteria, Escherichia coli and the presence of pathogens: Listeria monocytogenes and Salmonella spp. and staphylococcal enterotoxin. Results and conclusion. The microbiological quality of raw milk met the requirements for the total number of microorganisms laid down in the Regulation of the European Parliament and of the Council No. 853/2004, the Commission Regulation No. 2073/2005 (as amended). In cheeses produced using the environmental culture, the number of mesophilic LAB was significantly higher than in the other type of cheese. No pathogens or staphylococcal enterotoxin were detected in any of the products. During a sensory analysis of cheeses after production, it was found that they were very similar to each other in terms of overall acceptability. After 14 days of cheese storage, differences in sensory quality were found in favor of the products made using the environmental starter culture. All tested cheese samples met the requirements for microbiological safety.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/407
Filip Krankowski, T. Tarko
Wprowadzenie. Lokalny oraz światowy rynek win owocowych nieustannie się rozwija, co niesie za sobą konieczność odkrywania nowych, wartościowych surowców winiarskich o ciekawym profilu sensorycznym i specyficznych właściwościach technologicznych. W pracy określono możliwości wykorzystania owoców, które w przemyśle spożywczym stanowią niewielki udział przetwórczy, tj. derenia jadalnego, głogu, morwy białej oraz bzu czarnego do produkcji win owocowych i przedstawiono realne problemy związane w technologią produkcyjną win z wyżej wymienionych owoców oraz ich rozwiązania. Wyniki i wnioski. Wybrane owoce w różnym stopniu nadają się do produkcji win, ze względu na konieczność zastosowania różnych technik winiarskich podczas produkcji trunków. Owoce derenia charakteryzują się zawartością cukrów w przedziale od 6 do 19 %, koniecznością stosowania enzymów pektolitycznych oraz łatwością pozyskania moszczu. Zawartość cukrów w owocach głogu kształtuje się na poziomie 13 %, a przez suchy i mączysty miąższ trudno uzyskać moszcz. Stężenie cukrów w owocach morwy białej wynosi średnio 12 % i odznaczają się one względnie łatwą obróbką przed fermentacją. Owoce czarnego bzu charakteryzują się niską zawartością cukrów – około 9 %. Obecność w ich miąższu toksycznego glikozydu cyjanogennego – sambunigryny wymaga dodatkowej obróbki termicznej, w celu obniżenia jego zawartości. Najmniejszej korekty pod względem kwasowości oraz zawartości cukrów wymagają owoce białej morwy, zaś największej – jagody czarnego bzu oraz owoce derenia. Dodatkowe zabiegi technologiczne sprawiają, że owoce czarnego bzu oraz głogu, spośród przedstawionych, najgorzej nadają się do produkcji win owocowych.
{"title":"Owoce zapomniane jako potencjalne surowce winiarskie","authors":"Filip Krankowski, T. Tarko","doi":"10.15193/zntj/2022/130/407","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/407","url":null,"abstract":"Wprowadzenie. Lokalny oraz światowy rynek win owocowych nieustannie się rozwija, co niesie za sobą konieczność odkrywania nowych, wartościowych surowców winiarskich o ciekawym profilu sensorycznym i specyficznych właściwościach technologicznych. W pracy określono możliwości wykorzystania owoców, które w przemyśle spożywczym stanowią niewielki udział przetwórczy, tj. derenia jadalnego, głogu, morwy białej oraz bzu czarnego do produkcji win owocowych i przedstawiono realne problemy związane w technologią produkcyjną win z wyżej wymienionych owoców oraz ich rozwiązania. Wyniki i wnioski. Wybrane owoce w różnym stopniu nadają się do produkcji win, ze względu na konieczność zastosowania różnych technik winiarskich podczas produkcji trunków. Owoce derenia charakteryzują się zawartością cukrów w przedziale od 6 do 19 %, koniecznością stosowania enzymów pektolitycznych oraz łatwością pozyskania moszczu. Zawartość cukrów w owocach głogu kształtuje się na poziomie 13 %, a przez suchy i mączysty miąższ trudno uzyskać moszcz. Stężenie cukrów w owocach morwy białej wynosi średnio 12 % i odznaczają się one względnie łatwą obróbką przed fermentacją. Owoce czarnego bzu charakteryzują się niską zawartością cukrów – około 9 %. Obecność w ich miąższu toksycznego glikozydu cyjanogennego – sambunigryny wymaga dodatkowej obróbki termicznej, w celu obniżenia jego zawartości. Najmniejszej korekty pod względem kwasowości oraz zawartości cukrów wymagają owoce białej morwy, zaś największej – jagody czarnego bzu oraz owoce derenia. Dodatkowe zabiegi technologiczne sprawiają, że owoce czarnego bzu oraz głogu, spośród przedstawionych, najgorzej nadają się do produkcji win owocowych.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/412
Magda FILIPCZAK-FIUTAK, Monika Wszołek
Background. The aim of the study was to compare the chemical composition, physicochemical properties and microbiological quality of milk from three animal species. The experimental material was raw cow's, goat’s and donkey's milk. The basic chemical composition was analyzed (total protein, casein, whey protein, fat, lactose, dry matter, ash content). In addition, the profile of fatty acids and the content of mineral compounds, as well as the microbiological quality of each type of milk were determined. Results and conclusion. Donkey’s milk was characterized by the highest content of lactose (7.30 %), a low concentration of total protein (1.63 %) - with a high share of whey proteins (0.56 %) and the lowest fat content among the examined types of milk (0.38 %) - with the highest content of linoleic acids (6.95 %) and linolenic acids (9.38 %). Significant differences in the microbiological quality of donkey's milk were found, with the lowest total number of microorganisms (3.53 log cfu/cm3 ), psychrotrophic bacteria (2.26 log cfu/cm3 ) and coliform bacteria (1.97 log cfu/cm3 ). The results obtained in this study exhibit significant differences between donkey's milk and cow's and goat's milk. Moreover, donkey’s milk could be an alternative for children suffering from allergies to cow's milk protein, as well as a raw material for the production of new types of fermented beverages.
{"title":"ANALIZA SKŁADU CHEMICZNEGO ORAZ JAKOŚCI MIKROBIOLOGICZNEJ I MOŻLIWOŚCI WYKORZYSTANIA MLEKA OŚLEGO","authors":"Magda FILIPCZAK-FIUTAK, Monika Wszołek","doi":"10.15193/zntj/2022/131/412","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/412","url":null,"abstract":"Background. The aim of the study was to compare the chemical composition, physicochemical properties and microbiological quality of milk from three animal species. The experimental material was raw cow's, goat’s and donkey's milk. The basic chemical composition was analyzed (total protein, casein, whey protein, fat, lactose, dry matter, ash content). In addition, the profile of fatty acids and the content of mineral compounds, as well as the microbiological quality of each type of milk were determined. Results and conclusion. Donkey’s milk was characterized by the highest content of lactose (7.30 %), a low concentration of total protein (1.63 %) - with a high share of whey proteins (0.56 %) and the lowest fat content among the examined types of milk (0.38 %) - with the highest content of linoleic acids (6.95 %) and linolenic acids (9.38 %). Significant differences in the microbiological quality of donkey's milk were found, with the lowest total number of microorganisms (3.53 log cfu/cm3 ), psychrotrophic bacteria (2.26 log cfu/cm3 ) and coliform bacteria (1.97 log cfu/cm3 ). The results obtained in this study exhibit significant differences between donkey's milk and cow's and goat's milk. Moreover, donkey’s milk could be an alternative for children suffering from allergies to cow's milk protein, as well as a raw material for the production of new types of fermented beverages.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862929","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/410
Marcelina Karbowiak, Wioletta Mosiej, D. Zielińska
Wprowadzenie. Zainteresowanie konsumentów żywnością prozdrowotną przyczynia się do rozwoju produktów funkcjonalnych, które dzięki obecności zawartych w nich składników aktywnych mają zapewniać korzyści zdrowotne. Mleczne napoje fermentowane są jednymi z najchętniej spożywanych przez konsumentów produktów zaliczanych do żywności funkcjonalnej. Doceniane są szczególnie ze względu na walory smakowe oraz korzystne właściwości odżywcze i prozdrowotne. Celem badania była ocena przeżywalności szczepu probiotycznego Lactobacillus rhamnosus GG w modelowym napoju fermentowanym z dodatkiem (1) błonnika lub (2) β-glukanu oraz (3) bez dodatków, a także ocena jakości tych produktów w trakcie chłodniczego przechowywania. Wyniki i wnioski. Wykazano, że, mleczne napoje fermentowane stanowiły dobrą pożywkę do wzrostu bakterii probiotycznych. Liczba żywych komórek bakterii we wszystkich napojach w ciągu całego okresu przechowywania była wyższa od minimalnej dawki rekomendowanej dla produktów probiotycznych. Ponadto napój fermentowany z dodatkiem β-glukanu cechowała zbliżona do napoju kontrolnego ogólna jakość sensoryczna. Przeprowadzone badania potwierdzają, że β-glukan może zostać wykorzystany do opracowania mlecznego napoju fermentowanego o dużej liczebności (>7,5 log jtk/ml) bakterii probiotycznych. Dodatkowo, zaprojektowany napój wpisuje się w definicję żywności funkcjonalnej, gdyż jedna porcja (200 ml) zawiera 3 g β-glukanu, któremu przypisuje się korzystne właściwości zmniejszenia ryzyka chorób sercowo-naczyniowych, i dla którego może być stosowane oświadczenie zdrowotne.
{"title":"Wpływ dodatku błonnika i β-glukanu na przeżywalność bakterii probiotycznych w mlecznych napojach fermentowanych","authors":"Marcelina Karbowiak, Wioletta Mosiej, D. Zielińska","doi":"10.15193/zntj/2022/130/410","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/410","url":null,"abstract":"Wprowadzenie. Zainteresowanie konsumentów żywnością prozdrowotną przyczynia się do rozwoju produktów funkcjonalnych, które dzięki obecności zawartych w nich składników aktywnych mają zapewniać korzyści zdrowotne. Mleczne napoje fermentowane są jednymi z najchętniej spożywanych przez konsumentów produktów zaliczanych do żywności funkcjonalnej. Doceniane są szczególnie ze względu na walory smakowe oraz korzystne właściwości odżywcze i prozdrowotne. Celem badania była ocena przeżywalności szczepu probiotycznego Lactobacillus rhamnosus GG w modelowym napoju fermentowanym z dodatkiem (1) błonnika lub (2) β-glukanu oraz (3) bez dodatków, a także ocena jakości tych produktów w trakcie chłodniczego przechowywania. Wyniki i wnioski. Wykazano, że, mleczne napoje fermentowane stanowiły dobrą pożywkę do wzrostu bakterii probiotycznych. Liczba żywych komórek bakterii we wszystkich napojach w ciągu całego okresu przechowywania była wyższa od minimalnej dawki rekomendowanej dla produktów probiotycznych. Ponadto napój fermentowany z dodatkiem β-glukanu cechowała zbliżona do napoju kontrolnego ogólna jakość sensoryczna. Przeprowadzone badania potwierdzają, że β-glukan może zostać wykorzystany do opracowania mlecznego napoju fermentowanego o dużej liczebności (>7,5 log jtk/ml) bakterii probiotycznych. Dodatkowo, zaprojektowany napój wpisuje się w definicję żywności funkcjonalnej, gdyż jedna porcja (200 ml) zawiera 3 g β-glukanu, któremu przypisuje się korzystne właściwości zmniejszenia ryzyka chorób sercowo-naczyniowych, i dla którego może być stosowane oświadczenie zdrowotne.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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