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The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.
Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Rita Brzezińska; Hanna Kowalska. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules 2021, 26, 4773 .
AMA StyleJolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, Hanna Kowalska. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules. 2021; 26 (16):4773.
Chicago/Turabian StyleJolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Rita Brzezińska; Hanna Kowalska. 2021. "Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis." Molecules 26, no. 16: 4773.
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.
Hanna Kowalska; Jolanta Kowalska; Anna Ignaczak; Ewelina Masiarz; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Agnieszka Salamon; Agnieszka Zając; Agata Marzec. Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale. Molecules 2021, 26, 3939 .
AMA StyleHanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec. Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale. Molecules. 2021; 26 (13):3939.
Chicago/Turabian StyleHanna Kowalska; Jolanta Kowalska; Anna Ignaczak; Ewelina Masiarz; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Agnieszka Salamon; Agnieszka Zając; Agata Marzec. 2021. "Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale." Molecules 26, no. 13: 3939.
This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.
Sabina Galus; Magdalena Mikus; Agnieszka Ciurzyńska; Ewa Domian; Jolanta Kowalska; Agata Marzec; Hanna Kowalska. The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. Coatings 2021, 11, 745 .
AMA StyleSabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska, Ewa Domian, Jolanta Kowalska, Agata Marzec, Hanna Kowalska. The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. Coatings. 2021; 11 (7):745.
Chicago/Turabian StyleSabina Galus; Magdalena Mikus; Agnieszka Ciurzyńska; Ewa Domian; Jolanta Kowalska; Agata Marzec; Hanna Kowalska. 2021. "The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage." Coatings 11, no. 7: 745.
This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.
Agnieszka Ciurzyńska; Julita Falacińska; Hanna Kowalska; Jolanta Kowalska; Sabina Galus; Agata Marzec; Ewa Domian. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods 2021, 10, 132 .
AMA StyleAgnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska, Jolanta Kowalska, Sabina Galus, Agata Marzec, Ewa Domian. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods. 2021; 10 (1):132.
Chicago/Turabian StyleAgnieszka Ciurzyńska; Julita Falacińska; Hanna Kowalska; Jolanta Kowalska; Sabina Galus; Agata Marzec; Ewa Domian. 2021. "The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets." Foods 10, no. 1: 132.
The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.
Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Andrzej Lenart; Hanna Kowalska. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules 2020, 25, 5680 .
AMA StyleJolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, Hanna Kowalska. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules. 2020; 25 (23):5680.
Chicago/Turabian StyleJolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Andrzej Lenart; Hanna Kowalska. 2020. "The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method." Molecules 25, no. 23: 5680.
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.
Hanna Kowalska; Agata Marzec; Ewa Domian; Ewelina Masiarz; Agnieszka Ciurzyńska; Sabina Galus; Aleksandra Małkiewicz; Andrzej Lenart; Jolanta Kowalska. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules 2020, 25, 5504 .
AMA StyleHanna Kowalska, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, Jolanta Kowalska. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules. 2020; 25 (23):5504.
Chicago/Turabian StyleHanna Kowalska; Agata Marzec; Ewa Domian; Ewelina Masiarz; Agnieszka Ciurzyńska; Sabina Galus; Aleksandra Małkiewicz; Andrzej Lenart; Jolanta Kowalska. 2020. "Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying." Molecules 25, no. 23: 5504.
This study aimed to determine the effect of the concentration (1, 5, or 8 wt%) of colloidal microcrystalline cellulose (MCCS) as suspending agent on the long‐term stability and rheology of the vegetable carbon (C) and calcium carbonate (CC) suspended in water‐glycerin mixture. These suspensions as ready‐to‐use black and white liquid dyes containing 10 wt% C or CC were assessed for particle size, Turbiscan stability index (TSI), steady shear, thixotropy, and dynamic viscoelasticity. After 370 days, the black dyes showed excellent stability (TSI ≪ 0.5) at 4°C and 25°C already at 1 wt% MCCS, while the white dyes showed reasonable stability (TSI 1–3) only at 5 and 8 wt% MCCS. Dye formulations exhibited a relatively liquid‐like viscoelastic behavior, while they showed extremely shear‐thinning behavior with a network structure dependent on the concentration of the MCCS as exhibited by the increase in thixotropy and the existence of the measurable yield stress.
Ewa Domian; Agata Marzec; Hanna Kowalska. Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes. International Journal of Food Science & Technology 2020, 56, 2504 -2515.
AMA StyleEwa Domian, Agata Marzec, Hanna Kowalska. Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes. International Journal of Food Science & Technology. 2020; 56 (5):2504-2515.
Chicago/Turabian StyleEwa Domian; Agata Marzec; Hanna Kowalska. 2020. "Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes." International Journal of Food Science & Technology 56, no. 5: 2504-2515.
In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.
Agata Marzec; Hanna Kowalska; Jolanta Kowalska; Ewa Domian; Andrzej Lenart. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit. Molecules 2020, 25, 5146 .
AMA StyleAgata Marzec, Hanna Kowalska, Jolanta Kowalska, Ewa Domian, Andrzej Lenart. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit. Molecules. 2020; 25 (21):5146.
Chicago/Turabian StyleAgata Marzec; Hanna Kowalska; Jolanta Kowalska; Ewa Domian; Andrzej Lenart. 2020. "Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit." Molecules 25, no. 21: 5146.
The Kulmilk® (KulM®) preparation containing linseed cake (300 g/kg), sunflower cake (350 g/kg), guar meal (300 g/kg) and linseed oil (50 g/kg) was studied as alternative to genetically modified soybean meal (GM SBM) in the diet of laying hens. Two hundred forty hens maintained in cages were divided into 5 groups (8 hens per cage × 6 replications). From 18 wk of life, the hens were fed five diets for 33 wks: Control without KulM®, and A, B, C, D with respective KulM® content: 109, 170, 222 and 292 g/kg replacing GM SBM. Laying performance, egg weight, conversion ratio and hen mortality was continuously controlled throughout the experiment. Hen body weight was determined on 0 and 32 wk of production. On 7, 15 and 23 wk of laying, analysis of fresh eggs and eggs were stored for 21 d was performed (20 eggs per group). On 7 and 23 wk of hen laying, cholesterol level and fatty acid profile was determined on fresh eggs and eggs stored for 21 d (6 eggs per group). Sensory assessment of eggs was performed on eggs 15 wks laying. Introduction of KulM® to the diet replacing GM SBM contributed to increas laying performance, reduced mean egg weight and the final hen body weight but it did not influence the weight of eggs per hen, conversion ratio and mortality. The best production results were obtained in group A. Positive impact of KulM® was observed on the albumen quality and the yolk index of fresh and stored eggs, as well as reduction of yolk adhesiveness after 21 d. Cholesterol level in yolks depended on the laying performance, thus KulM® had indirect influenced on its reduction, especially in group A. Linear relationship was demonstrated between KulM® level and reduction of SFA acids, particularly of C16:0 acid. KulM® contributed to increas share of C18:1, C18:3 and C22:6 acids and reduction of C20:1 and C18:2 acids in the yolk. The influence of KulM® on the content of individual mono- and polyunsaturated fatty acids was observed primarily in group D. No impact of KulM® on the sensory quality of eggs could be demonstrated. In summary, KulM® can be recommended as a safe and efficient substitute of GM SBM in laying hens diet, particularly at a concentration of the diet at 109 g/kg.
K. Damaziak; J. Riedel; A. Marzec; H. Kowalska; J. Niemiec; D. Gozdowski; I. Cholcha. Effects of replacement genetically modified soybean meal by a mixture of: Linseed cake, sunflower cake, guar meal and linseed oil in laying hens diet. Production results and eggs quality. Animal Feed Science and Technology 2020, 271, 114729 .
AMA StyleK. Damaziak, J. Riedel, A. Marzec, H. Kowalska, J. Niemiec, D. Gozdowski, I. Cholcha. Effects of replacement genetically modified soybean meal by a mixture of: Linseed cake, sunflower cake, guar meal and linseed oil in laying hens diet. Production results and eggs quality. Animal Feed Science and Technology. 2020; 271 ():114729.
Chicago/Turabian StyleK. Damaziak; J. Riedel; A. Marzec; H. Kowalska; J. Niemiec; D. Gozdowski; I. Cholcha. 2020. "Effects of replacement genetically modified soybean meal by a mixture of: Linseed cake, sunflower cake, guar meal and linseed oil in laying hens diet. Production results and eggs quality." Animal Feed Science and Technology 271, no. : 114729.
The aim of this study was to determine the effect of osmotic pre-treatment on physical and sensory properties of dried strawberry. Frozen strawberries were dehydrated in sucrose solution with/without 5 or 15 % concentrated chokeberry juice. Then, samples were dried in hybrid (convective-microwave-vacuum) and freeze-drying method. The chokeberry juice concentrate addition to the osmotic solutions had no effect on the mass transfer of dehydrated strawberries but changes in sensory properties, also after storage. Initial osmotic treatment in sucrose solution with 5 % of chokeberry juice concentrate resulted in improved colour, when 15 % addition caused the darkening of the dried strawberries. Strawberries dried by hybrid method exhibited greater hardness and brittleness than by freeze-drying, which were slightly higher evaluated in the sensory analysis. Storage for 3 months resulted in an increase in the hardness of the samples, the reduction of colour parameters and sensory quality.
Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Urszula Trych; Ewelina Masiarz; Andrzej Lenart. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. International Journal of Food Engineering 2020, 16, 1 .
AMA StyleHanna Kowalska, Agata Marzec, Jolanta Kowalska, Urszula Trych, Ewelina Masiarz, Andrzej Lenart. The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. International Journal of Food Engineering. 2020; 16 (1-2):1.
Chicago/Turabian StyleHanna Kowalska; Agata Marzec; Jolanta Kowalska; Urszula Trych; Ewelina Masiarz; Andrzej Lenart. 2020. "The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology." International Journal of Food Engineering 16, no. 1-2: 1.
The purpose of this study was to evaluate the possibility of using polyols (erythritol, xylitol, and maltitol) as alternatives to sucrose commonly used for osmotic dehydration (OD) of apples and to determine their content in osmotically dehydrated and dried fruit. For comparison, apples were also dehydrated in a sucrose solution. The content of sugars (sucrose, fructose, and glucose) was determined as well. Osmotic dehydration was examined at a temperature of 40 °C in time ranges between 15 and 360 min, and also 1440 min. The polyol solutions were equally or significantly more effective in the OD of apples compared to the sucrose solution. Regardless of the type of osmotic solution, the water loss of apples was from 2 to 10 times greater than solid gain. The color of fruit dehydrated in sucrose and xylitol solutions was characterized by the smallest total color difference (7.9–10.5) compared with the fresh apple tissue. Osmotic dehydration of apples in polyol solutions resulted in the transfer of these substances to fruit tissue. Erythritol was the most effective osmotic agent. The use of polyols for the OD of fruit at the pretreatment stage and the appropriate drying method can be used to create products with high qualities among others due to the lack of added sugars. The use of hybrid drying after the osmotic treatment is a good alternative to the freeze-drying process.
Hanna Kowalska; Łukasz Woźniak; Ewelina Masiarz; Alicja Stelmach; Agnieszka Salamon; Jolanta Kowalska; Dariusz Piotrowski; Agata Marzec. The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples. Drying Technology 2019, 38, 1620 -1631.
AMA StyleHanna Kowalska, Łukasz Woźniak, Ewelina Masiarz, Alicja Stelmach, Agnieszka Salamon, Jolanta Kowalska, Dariusz Piotrowski, Agata Marzec. The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples. Drying Technology. 2019; 38 (12):1620-1631.
Chicago/Turabian StyleHanna Kowalska; Łukasz Woźniak; Ewelina Masiarz; Alicja Stelmach; Agnieszka Salamon; Jolanta Kowalska; Dariusz Piotrowski; Agata Marzec. 2019. "The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples." Drying Technology 38, no. 12: 1620-1631.
Agata Marzec; Krzysztof Damaziak; Hanna Kowalska; Julia Riedel; Monika Michalczuk; Ewa Koczywąs; Fernando Cisneros; Andrzej Lenart; Jan Niemiec. Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs. Journal of Applied Poultry Research 2019, 28, 290 -300.
AMA StyleAgata Marzec, Krzysztof Damaziak, Hanna Kowalska, Julia Riedel, Monika Michalczuk, Ewa Koczywąs, Fernando Cisneros, Andrzej Lenart, Jan Niemiec. Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs. Journal of Applied Poultry Research. 2019; 28 (2):290-300.
Chicago/Turabian StyleAgata Marzec; Krzysztof Damaziak; Hanna Kowalska; Julia Riedel; Monika Michalczuk; Ewa Koczywąs; Fernando Cisneros; Andrzej Lenart; Jan Niemiec. 2019. "Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs." Journal of Applied Poultry Research 28, no. 2: 290-300.
The scope of the paper includes the analysis of various quality parameters of fried instant noodles depending on the type and amount of the additive added to the basic recipe. For the analyzed instant noodles, the effect of hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium on the quality parameters (oil uptake, moisture, water activity, color, and acoustics) were determined. Results show that the quality parameters of instant noodles significantly depend on the type and amount of additives. The addition of HPMC and MCG resulted in decrease absorption, while the use of maltodextrin and psyllium increased the fat absorbed during frying. There is a significant relationship between the type of additive and the color of instant noodles. Color brightening was observed for instant noodles with the HPMC and MCG, while the addition of maltodextrin and psyllium contributed in the darkening of instant noodles (reduction of the L* parameter). The type of additives significantly influenced the texture of the instant noodles. The samples with a 3% addition of maltodextrin had a softer texture than the control sample, while the instant noodles with the HPMC, MCG, and Psyllium were characterized by a harder texture. For instant noodles with the addition of HPMC, MCG, and Psyllium larger number of acoustic events and higher breaking force were observed than for the control one. The frying temperature significantly influenced the texture of analyzed instant noodles (acoustic and mechanical properties). Increasing frying temperature from 160–170 °C caused a significant increase in acoustic descriptors and force.
Katarzyna Marciniak-Lukasiak; Anna Zbikowska; Agata Marzec; Mariola Kozlowska. The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles. Applied Sciences 2019, 9, 936 .
AMA StyleKatarzyna Marciniak-Lukasiak, Anna Zbikowska, Agata Marzec, Mariola Kozlowska. The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles. Applied Sciences. 2019; 9 (5):936.
Chicago/Turabian StyleKatarzyna Marciniak-Lukasiak; Anna Zbikowska; Agata Marzec; Mariola Kozlowska. 2019. "The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles." Applied Sciences 9, no. 5: 936.
Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution.
Kinga Samborska; Lovisa Eliasson; Agata Marzec; Jolanta Kowalska; Dariusz Piotrowski; Andrzej Lenart; Hanna Kowalska. The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples. Journal of Food Science and Technology 2019, 56, 1927 -1938.
AMA StyleKinga Samborska, Lovisa Eliasson, Agata Marzec, Jolanta Kowalska, Dariusz Piotrowski, Andrzej Lenart, Hanna Kowalska. The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples. Journal of Food Science and Technology. 2019; 56 (4):1927-1938.
Chicago/Turabian StyleKinga Samborska; Lovisa Eliasson; Agata Marzec; Jolanta Kowalska; Dariusz Piotrowski; Andrzej Lenart; Hanna Kowalska. 2019. "The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples." Journal of Food Science and Technology 56, no. 4: 1927-1938.
The effect of different composition of dark, milk and white chocolate samples on their thermal and textural characteristics was investigated. Thermal behaviour was evaluated by means of differential scanning calorimetry (DSC) and thermogravimetry (TG). The research included melting characteristic of chocolates and fats extracted from chocolates. Additionally, TG and DTG curves of tested samples have been analysed. Mechanical texture parameters (hardness and work) have been determined on the basis of a penetration test by strength machine (ZWICK). The melting characteristics determined for cocoa butter and milk fat before the addition to chocolate and after extraction from chocolate was very similar. The course of DSC melting curves of chocolates depend on numerous factors such as the presence and quality of fat, addition of sugar and/or emulsifiers and particle size distribution of chocolate. White chocolate was characterized by mechanical parameters significantly lower than milk and dark chocolate.
Ewa Ostrowska-Ligęza; Agata Marzec; Agata Górska; Magdalena Wirkowska-Wojdyła; Joanna Bryś; Ada Rejch; Kinga Czarkowska. A comparative study of thermal and textural properties of milk, white and dark chocolates. Thermochimica Acta 2018, 671, 60 -69.
AMA StyleEwa Ostrowska-Ligęza, Agata Marzec, Agata Górska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ada Rejch, Kinga Czarkowska. A comparative study of thermal and textural properties of milk, white and dark chocolates. Thermochimica Acta. 2018; 671 ():60-69.
Chicago/Turabian StyleEwa Ostrowska-Ligęza; Agata Marzec; Agata Górska; Magdalena Wirkowska-Wojdyła; Joanna Bryś; Ada Rejch; Kinga Czarkowska. 2018. "A comparative study of thermal and textural properties of milk, white and dark chocolates." Thermochimica Acta 671, no. : 60-69.
In this study, we aimed to evaluate the effect of canthaxanthin (CX) and iodine (I) on the production of laying hens, on counteracting debilitation of the vitelline membrane, and on inhibiting Salmonella growth in eggs stored at 30°C. Three hundred hens were reared in cages. Birds were divided into six feeding groups (10 hens × 5 repetitions) that were administered 0, 3 or 6 ppm of CX and 1 or 10 ppm of I with their diets. Laying rate, egg weights, and feed conversion ratios were controlled. The quality of fresh eggs was assessed in wks 25–26, 48–50 and 62–63 of hens lives. An additional batch of eggs was incubated at the temperature of 30°C, and egg quality changes were monitored on days 3, 6 and 9 of storage. Additionally, eggs collected from four experimental groups of hens whose diets had been iodated with 1 or 10 ppm of I and supplemented with 0 or 6 ppm of CX were infected under laboratory conditions with Salmonella, and incubated for 5 and 10 d. The laying rate, egg weights, and feed conversion ratio were significantly improved. Dietary inclusion of CX contributed to a higher resistance of the vitelline membrane of egg yolks, but only for fresh eggs. Vitelline membrane degradation during egg storage at 30°C was significantly counteracted by dietary inclusion of I at a dose of 10 ppm. The same I dose resulted in the complete inhibition of Salmonella growth until day 10 of incubation, but exclusively for eggs collected from 40-week-old hens. Dietary supplementation with 10 ppm of I was found to impart high level of resistance to the vitelline membrane against the growth of Salmonella in case of eggs stored at 30°C; therefore, I was found to be more beneficial by ensuring longer preservation than that of CX. However, dietary supplementation with CX was found to increase the resistance of vitelline membrane in fresh eggs.
K Damaziak; Agata Marzec; Julia Riedel; J Szeliga; E Koczywąs; F Cisneros; M Michalczuk; Monika Łukasiewicz; Dariusz Gozdowski; A Siennicka; Hanna Kowalska; Jan Niemiec; A Lenart. Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens. Poultry Science 2018, 97, 4008 -4019.
AMA StyleK Damaziak, Agata Marzec, Julia Riedel, J Szeliga, E Koczywąs, F Cisneros, M Michalczuk, Monika Łukasiewicz, Dariusz Gozdowski, A Siennicka, Hanna Kowalska, Jan Niemiec, A Lenart. Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens. Poultry Science. 2018; 97 (11):4008-4019.
Chicago/Turabian StyleK Damaziak; Agata Marzec; Julia Riedel; J Szeliga; E Koczywąs; F Cisneros; M Michalczuk; Monika Łukasiewicz; Dariusz Gozdowski; A Siennicka; Hanna Kowalska; Jan Niemiec; A Lenart. 2018. "Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens." Poultry Science 97, no. 11: 4008-4019.
For develop of apple chips technology without chemical preservation osmotic dehydration in cherry or apple juice concentrates or fructooligosaccharide solutions and convection drying were used. Studies included the effect of dehydration on the mass transfer in apples and the quality of the final product. The temperature, type of osmotic solution and its concentration were changeable. The fruit were tested on mass transfer indicators, stability (water activity), texture (breaking test) and nutritional value (polyphenol content, acidity). Sensory evaluation was also performed. On this basis, the verification of all options was made and the most acceptable samples were selected. Concentration of osmotic solutions at 25°Brix limited solids gain in apples. Under these conditions, the phenomenon of osmosis caused 8–10 times greater water loss than solids gain. Increasing the concentration of solutions up to 50°Brix had a significantly greater impact on mass exchange in apples, compared to increasing the temperature from 40 to 60 °C. Osmotic dehydration before drying did not significantly affect the water activity but increase of the temperature negatively affected on breaking force of the chips. Chips obtained by osmotic dehydration of apples in a cherry concentrate solution contained significantly more polyphenols, and were characterized by a higher acidity than the variants obtained by dehydration in concentrated apple juice. Furthermore, they were marked by red color which has been thought as part of the attractiveness of the product. The least sensory acceptable chips were prepared using osmotic pre-treatment in cherry concentrated juice solution with the addition of fructooligosaccharide.
Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Kinga Samborska; Małgorzata Tywonek; Andrzej Lenart. Development of apple chips technology. Heat and Mass Transfer 2018, 54, 3573 -3586.
AMA StyleHanna Kowalska, Agata Marzec, Jolanta Kowalska, Kinga Samborska, Małgorzata Tywonek, Andrzej Lenart. Development of apple chips technology. Heat and Mass Transfer. 2018; 54 (12):3573-3586.
Chicago/Turabian StyleHanna Kowalska; Agata Marzec; Jolanta Kowalska; Kinga Samborska; Małgorzata Tywonek; Andrzej Lenart. 2018. "Development of apple chips technology." Heat and Mass Transfer 54, no. 12: 3573-3586.
The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. In addition, the properties of dried fruits obtained through combined air-drying and subsequent microwave-vacuum drying with ‘puffing’ effect were similar to the freeze-dried fruits, but showed other rehydration properties. As raw material, frozen strawberry (Honeoye variety) and fresh apples (Idared variety) were used in the study. The apples and partially defrosted strawberries were prior dehydrated in solutions of sucrose and a mixture of sucrose with chokeberry juice concentrate at 50°C for 2 h. Next, the fruit samples were dried by one of two ways: air-drying (50°C, 5 h) and microwavevacuum drying for about 360 s; and freeze-drying (30°C, 63 Pa, 24 h). The rehydration was carried out in distilled water (20°C, 5 h). The osmotic pre-dehydration hindered fruit drying process. The impact of drying method became particularly evident while examining the kinetics of rehydration. During the rehydration of the pre-dehydrated dried fruit a slower hydration could be observed. Freeze-dried strawberries absorbed 2-3 times more water than those dried by the ‘puffing’ effect.
Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Samborska; Michał Bialik; Andrzej Lenart. Rehydration properties of hybrid method dried fruit enriched by natural components. International Agrophysics 2018, 32, 175 -182.
AMA StyleHanna Kowalska, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Samborska, Michał Bialik, Andrzej Lenart. Rehydration properties of hybrid method dried fruit enriched by natural components. International Agrophysics. 2018; 32 (2):175-182.
Chicago/Turabian StyleHanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Samborska; Michał Bialik; Andrzej Lenart. 2018. "Rehydration properties of hybrid method dried fruit enriched by natural components." International Agrophysics 32, no. 2: 175-182.
In this study, we analyzed selected morphological traits of eggs, as well as structure, strength, and protein composition of the vitelline membrane (VM) of ostrich, emu, and greater rhea eggs. Ninety eggs (30 for species) were analyzed for the following parameters: egg weight, yolk weight, yolk ratio, and yolk index. In addition, pH value, water activity, consistency index, and flow behavior index were determined. The strength of VM was measured using the TA.HDPlus Texture Analyzer. Micrograph images were taken via a scanning electron microscope. Polyacrylamide gel electrophoresis was conducted under denaturing conditions. Ostrich eggs were characterized by the highest egg and yolk weight compared with those of emu and greater rhea eggs, whereas emu eggs had the highest yolk ratio compared with those of ostrich and greater rhea eggs (P > 0.05). Yolk content differed among the species in terms of water activity; it was found to be higher in emu eggs than in ostrich and greater rhea eggs (P > 0.05). Based on flow curves, yolks of the ratites were classified as pseudoplastic non-Newtonian fluids. The consistency index was significantly higher in yolks of ostrich and emu than that of greater rhea eggs, whereas the VM of yolks of greater rhea eggs was the most resistant (had the highest breaking force = 26.4 g). All species differed significantly regarding the structure of VM, the outer layer (OL) in particular, which was found to constitute fibers of various thicknesses that were differently arranged. Fibers of the OL of the VM of emu, whose fibers were the least differentiated but formed the most compact network, were the most diverse in characterization. An electropherogram of the VM of ostrich revealed 11 primary protein bands: 6 for the OL and 5 for the inner layer (IL), that of emu revealed 9 bands: 5 for the OL and 4 for the IL, and that of greater rhea revealed 10 bands: 6 for the OL and 4 for the IL.
K Damaziak; Agata Marzec; Marek Kieliszek; M Bucław; Monika Michalczuk; Jan Niemiec. Comparative analysis of structure and strength of vitelline membrane and physical parameters of yolk of ostrich, emu, and greater rhea eggs. Poultry Science 2018, 97, 1032 -1040.
AMA StyleK Damaziak, Agata Marzec, Marek Kieliszek, M Bucław, Monika Michalczuk, Jan Niemiec. Comparative analysis of structure and strength of vitelline membrane and physical parameters of yolk of ostrich, emu, and greater rhea eggs. Poultry Science. 2018; 97 (3):1032-1040.
Chicago/Turabian StyleK Damaziak; Agata Marzec; Marek Kieliszek; M Bucław; Monika Michalczuk; Jan Niemiec. 2018. "Comparative analysis of structure and strength of vitelline membrane and physical parameters of yolk of ostrich, emu, and greater rhea eggs." Poultry Science 97, no. 3: 1032-1040.
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.
Jolanta Kowalska; Hanna Kowalska; Agata Marzec; Tomasz Brzeziński; Kinga Samborska; Andrzej Lenart. Dried strawberries as a high nutritional value fruit snack. Food Science and Biotechnology 2018, 27, 799 -807.
AMA StyleJolanta Kowalska, Hanna Kowalska, Agata Marzec, Tomasz Brzeziński, Kinga Samborska, Andrzej Lenart. Dried strawberries as a high nutritional value fruit snack. Food Science and Biotechnology. 2018; 27 (3):799-807.
Chicago/Turabian StyleJolanta Kowalska; Hanna Kowalska; Agata Marzec; Tomasz Brzeziński; Kinga Samborska; Andrzej Lenart. 2018. "Dried strawberries as a high nutritional value fruit snack." Food Science and Biotechnology 27, no. 3: 799-807.