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My scientific and research activity mainly concerns the development of new product technologies, mainly based on cocoa beans and fruit preserves, as well as the impact of technological processes on the physical, chemical and sensory properties of food, including health-promoting properties. I also deal with the implementation and analysis of quality management systems, primarily risk assessment to ensure food health safety.
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.
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.
Bogumiła Urbańska; Hanna Kowalska; Karolina Szulc; Małgorzata Ziarno; Irina Pochitskaya; Jolanta Kowalska. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules 2021, 26, 2502 .
AMA StyleBogumiła Urbańska, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, Jolanta Kowalska. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans. Molecules. 2021; 26 (9):2502.
Chicago/Turabian StyleBogumiła Urbańska; Hanna Kowalska; Karolina Szulc; Małgorzata Ziarno; Irina Pochitskaya; Jolanta Kowalska. 2021. "Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans." Molecules 26, no. 9: 2502.
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.
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 aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.
Bogumiła Urbańska; Tomasz Szafrański; Hanna Kowalska; Jolanta Kowalska. Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content. Antioxidants 2020, 9, 299 .
AMA StyleBogumiła Urbańska, Tomasz Szafrański, Hanna Kowalska, Jolanta Kowalska. Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content. Antioxidants. 2020; 9 (4):299.
Chicago/Turabian StyleBogumiła Urbańska; Tomasz Szafrański; Hanna Kowalska; Jolanta Kowalska. 2020. "Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content." Antioxidants 9, no. 4: 299.
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.
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.
Bogumiła Urbańska; Jolanta Kowalska. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants 2019, 8, 283 .
AMA StyleBogumiła Urbańska, Jolanta Kowalska. Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World. Antioxidants. 2019; 8 (8):283.
Chicago/Turabian StyleBogumiła Urbańska; Jolanta Kowalska. 2019. "Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World." Antioxidants 8, no. 8: 283.
Enabling the possibility of “tracing” the route of a food product is a legal requirement for all participants of the food chain. It allows identifying and monitoring traffic and use of batches of raw materials, waste products, and finished products in the entire supply chain. The case study concerning a traceability system was conducted during BRCv7 (British Retail Consortium, Issue 7) audit made for packaged soybean oil. The analysis was based on the SOP (Standard Operating Procedure), HACCP (Hazard Analysis and Critical Control Points) procedure and records, including those concerning CCP (Critical Control Point), as well as the data from internal software Manufacturing WHM (WebHost Manager) Inquiries Version 5.2.8. and Traceability 2.1.0. for tracing batches of raw materials, additives, finished products, and clients. Verification revealed non-conformity in routine tests of the system, which was put on the list of corrective actions. Their correction was a prerequisite for meeting requirements of the standard and for system improvements. The corrective actions included complementation of the operational procedure for traceability of production and related documents with the records of supervision and verification of raw materials and packaging. The changes were introduced in the control procedure of machines and appliances in order to reduce the loss incurred while during packing oil. The employees were trained with regard to the changes introduced in the procedures, and the effectiveness of these actions was confirmed, which proved the necessity of the corrective actions undertaken.
Dorota Miarka; Bogumiła Urbańska; Jolanta Kowalska. Traceability as a tool aiding food safety assurance on the example of a food-packing plant. Accreditation and Quality Assurance 2019, 24, 237 -244.
AMA StyleDorota Miarka, Bogumiła Urbańska, Jolanta Kowalska. Traceability as a tool aiding food safety assurance on the example of a food-packing plant. Accreditation and Quality Assurance. 2019; 24 (3):237-244.
Chicago/Turabian StyleDorota Miarka; Bogumiła Urbańska; Jolanta Kowalska. 2019. "Traceability as a tool aiding food safety assurance on the example of a food-packing plant." Accreditation and Quality Assurance 24, no. 3: 237-244.
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 aim of this study was to evaluate the effect of a 2% chia seed oil addition to natural yogurt on its quality and to determine whether chia seed oil can be used as an additive in fermented milk products. The dominant species of microorganisms found in yogurt was Lb. delbruecki subsp. bulgaricus. The number in natural yogurt varied from 6.2 to 6.3·106 CFU·g-1 and in enriched yogurt between 6.1 and 6.3·106 CFU·g-1. Chia seed oil contained 4.5 g of sterol per 100 g of oil. The addition of 2% chia seed oil to natural yogurt resulted in a high content of phytosterol in yogurt. Natural yogurt contained 1.2 g of cholesterol in 100 g of the fat fraction of yogurt. Enriched yogurt contained 2 g of phytosterols. The addition of 2% chia seed oil to natural yogurt resulted in higher amounts of unsaturated fatty acids, especially linoleic and α-linolenic acid.
D. Derewiaka; N. Stepnowska; J. Bryś; M. Ziarno; M. Ciecierska; J. Kowalska. Chia seed oil as an additive to yogurt. Grasas y Aceites 2019, 70, 302 .
AMA StyleD. Derewiaka, N. Stepnowska, J. Bryś, M. Ziarno, M. Ciecierska, J. Kowalska. Chia seed oil as an additive to yogurt. Grasas y Aceites. 2019; 70 (2):302.
Chicago/Turabian StyleD. Derewiaka; N. Stepnowska; J. Bryś; M. Ziarno; M. Ciecierska; J. Kowalska. 2019. "Chia seed oil as an additive to yogurt." Grasas y Aceites 70, no. 2: 302.
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.
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.
Hanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Czajkowska; Joanna Cichowska; Katarzyna Rybak; Andrzej Lenart. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. LWT - Food Science and Technology 2017, 85, 500 -505.
AMA StyleHanna Kowalska, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Czajkowska, Joanna Cichowska, Katarzyna Rybak, Andrzej Lenart. Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. LWT - Food Science and Technology. 2017; 85 ():500-505.
Chicago/Turabian StyleHanna Kowalska; Agata Marzec; Jolanta Kowalska; Agnieszka Ciurzyńska; Kinga Czajkowska; Joanna Cichowska; Katarzyna Rybak; Andrzej Lenart. 2017. "Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules." LWT - Food Science and Technology 85, no. : 500-505.
Jolanta Kowalska; Ewa Majewska; Andrzej Lenart. WATER ACTIVITY OF POWDERED COCOA BEVERAGE WITH A MODIFIED COMPOSITION OF RAW MATERIALS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2011, 1 .
AMA StyleJolanta Kowalska, Ewa Majewska, Andrzej Lenart. WATER ACTIVITY OF POWDERED COCOA BEVERAGE WITH A MODIFIED COMPOSITION OF RAW MATERIALS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2011; ():1.
Chicago/Turabian StyleJolanta Kowalska; Ewa Majewska; Andrzej Lenart. 2011. "WATER ACTIVITY OF POWDERED COCOA BEVERAGE WITH A MODIFIED COMPOSITION OF RAW MATERIALS." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.