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Jacek Skomiał
Department of Animal Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland

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Journal article
Published: 11 June 2021 in Polish Journal of Food and Nutrition Sciences
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ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Agnieszka Sujak. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. Polish Journal of Food and Nutrition Sciences 2021, 71, 211 -236.

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz, Agnieszka Sujak. Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp. Polish Journal of Food and Nutrition Sciences. 2021; 71 (2):211-236.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Agnieszka Sujak. 2021. "Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp." Polish Journal of Food and Nutrition Sciences 71, no. 2: 211-236.

Journal article
Published: 07 June 2021 in Animals
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The study investigated the effect of replacing soybean meal with extruded faba bean seeds on piglet growth performance and selected microbial activity indices in the large intestine. In total, 24, 35-day-old, healthy, castrated piglets of similar body weight were divided into four groups with six replicates. Animals in the control group (C) were fed with soybean meal without extruded faba bean seeds. In other experimental groups, pigs were fed diets with the addition of 20 (FB20), 25 (FB25) or 30% (FB30) extruded faba bean seeds instead of soybean meal and wheat starch. Growth performance, histology of the large intestine, short-chain fatty acids (SCFA) and ammonia concentration, as well as the activity of bacterial enzymes in digesta samples, were analyzed. The intake of the FB25 diet resulted in an increased feed:gain ratio in comparison to the FB30 group. Feeding the FB30 diet increased tunica muscularis thickness in the caecum as compared to other groups. Moreover, dietary inclusion of extruded faba bean seeds had no effect on SCFA and ammonia concentration. In addition, feeding diets with a different level of extruded faba bean seeds did not affect the activity of bacterial enzymes in the colon.

ACS Style

Anna Tuśnio; Marcin Barszcz; Marcin Taciak; Ewa Święch; Agnieszka Wójtowicz; Jacek Skomiał. The Effect of a Diet Containing Extruded Faba Bean Seeds on Growth Performance and Selected Microbial Activity Indices in the Large Intestine of Piglets. Animals 2021, 11, 1703 .

AMA Style

Anna Tuśnio, Marcin Barszcz, Marcin Taciak, Ewa Święch, Agnieszka Wójtowicz, Jacek Skomiał. The Effect of a Diet Containing Extruded Faba Bean Seeds on Growth Performance and Selected Microbial Activity Indices in the Large Intestine of Piglets. Animals. 2021; 11 (6):1703.

Chicago/Turabian Style

Anna Tuśnio; Marcin Barszcz; Marcin Taciak; Ewa Święch; Agnieszka Wójtowicz; Jacek Skomiał. 2021. "The Effect of a Diet Containing Extruded Faba Bean Seeds on Growth Performance and Selected Microbial Activity Indices in the Large Intestine of Piglets." Animals 11, no. 6: 1703.

Journal article
Published: 24 May 2021 in Materials
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The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Marek Gancarz. Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks. Materials 2021, 14, 2791 .

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz, Marek Gancarz. Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks. Materials. 2021; 14 (11):2791.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Marek Gancarz. 2021. "Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks." Materials 14, no. 11: 2791.

Journal article
Published: 20 May 2021 in Materials
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Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. They have demonstrated a large number of potential practical applications in medicine and particularly in the treatment of various cardiac, vascular, and orthopedic conditions in adults as well in children. In our research, the extrusion-cooking technique was applied to prepare thermoplastic starch (TPS), which was then utilized to obtain environmentally friendly starch-based films. Potato starch was the basic raw material exploited. Polyvinyl alcohol and keratin were used as functional additives in amounts from 0.5 to 3%, while 20% of glycerol was harnessed as a plasticizer. The processing of the thermoplastic starch employed a single screw extruder-cooker with an L/D ratio of 16. The film blowing process was carried out using a film-blowing laboratory line with L/D = 36. FTIR Spectroscopy was applied for the assignment of the prominent functional groups. The results showed that the processing efficiency of thermoplastic starch with functional additives varied depending on the level of polyvinyl alcohol and keratin addition. Moreover, the FTIR data correlated with the changes in the physical properties of the tested films. The analysis of FTIR spectra revealed several changes in the intensity of bands originating from stretching vibrations characteristic of the –OH substituent. The changes observed depended on the presence/lack of the hydrogen bonding occurring upon interactions between the starch molecules and the various additives used. In addition, notable changes were observed in bands assigned to glycoside bonds in the starch.

ACS Style

Maciej Combrzyński; Tomasz Oniszczuk; Karol Kupryaniuk; Agnieszka Wójtowicz; Marcin Mitrus; Marek Milanowski; Jakub Soja; Iwona Budziak-Wieczorek; Dariusz Karcz; Daniel Kamiński; Sławomir Kulesza; Karolina Wojtunik-Kulesza; Kamila Kasprzak-Drozd; Marek Gancarz; Iwona Kowalska; Lidia Ślusarczyk; Arkadiusz Matwijczuk. Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives. Materials 2021, 14, 2673 .

AMA Style

Maciej Combrzyński, Tomasz Oniszczuk, Karol Kupryaniuk, Agnieszka Wójtowicz, Marcin Mitrus, Marek Milanowski, Jakub Soja, Iwona Budziak-Wieczorek, Dariusz Karcz, Daniel Kamiński, Sławomir Kulesza, Karolina Wojtunik-Kulesza, Kamila Kasprzak-Drozd, Marek Gancarz, Iwona Kowalska, Lidia Ślusarczyk, Arkadiusz Matwijczuk. Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives. Materials. 2021; 14 (10):2673.

Chicago/Turabian Style

Maciej Combrzyński; Tomasz Oniszczuk; Karol Kupryaniuk; Agnieszka Wójtowicz; Marcin Mitrus; Marek Milanowski; Jakub Soja; Iwona Budziak-Wieczorek; Dariusz Karcz; Daniel Kamiński; Sławomir Kulesza; Karolina Wojtunik-Kulesza; Kamila Kasprzak-Drozd; Marek Gancarz; Iwona Kowalska; Lidia Ślusarczyk; Arkadiusz Matwijczuk. 2021. "Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives." Materials 14, no. 10: 2673.

Journal article
Published: 05 May 2021 in Polish Journal of Food and Nutrition Sciences
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Awatif Fetouhi; Agnieszka Sujak; Leila Bentallah; Agnieszka Nawrocka; Monika Szymańska-Chargot; Marta Tomczyńska-Mleko; Agnieszka Wójtowicz; Mohammed Nasreddine Zidoune. Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins. Polish Journal of Food and Nutrition Sciences 2021, 161 -175.

AMA Style

Awatif Fetouhi, Agnieszka Sujak, Leila Bentallah, Agnieszka Nawrocka, Monika Szymańska-Chargot, Marta Tomczyńska-Mleko, Agnieszka Wójtowicz, Mohammed Nasreddine Zidoune. Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins. Polish Journal of Food and Nutrition Sciences. 2021; ():161-175.

Chicago/Turabian Style

Awatif Fetouhi; Agnieszka Sujak; Leila Bentallah; Agnieszka Nawrocka; Monika Szymańska-Chargot; Marta Tomczyńska-Mleko; Agnieszka Wójtowicz; Mohammed Nasreddine Zidoune. 2021. "Development of New Gluten-Free Maize-Field Bean Bread Dough: Relationships Between Rheological Properties and Structure of Non-Gluten Proteins." Polish Journal of Food and Nutrition Sciences , no. : 161-175.

Journal article
Published: 15 April 2021 in Processes
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In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing.

ACS Style

Abdallah Bouasla; Agnieszka Wójtowicz. Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure. Processes 2021, 9, 693 .

AMA Style

Abdallah Bouasla, Agnieszka Wójtowicz. Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure. Processes. 2021; 9 (4):693.

Chicago/Turabian Style

Abdallah Bouasla; Agnieszka Wójtowicz. 2021. "Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure." Processes 9, no. 4: 693.

Journal article
Published: 04 March 2021 in LWT
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The study aimed to determine the effect of the addition of fresh leek or onion pulp on selected properties of potato-based pellets and puffed snacks. In recipe, potato starch was replaced by vegetable pulp by 2.5–30.0 g/100 g. The pellets were then extruded at variable screw speed (60–100 rpm), dried and then fried in deep oil. The product was subsequently assessed for color profile, bulk density, water absorption and water solubility index, fat absorption, texture, as well as sensory attractiveness. The results showed that the addition of leek or onion pulp significantly influenced the color determinants of pellets and fried snacks, bulk density of expanded products, water absorption of pellets. The onion pulp addition significantly influenced the cutting force, water solubility, fat absorption, hardness and crispness, and the overall score during the sensory test but not so significant as leek addition. Moreover, the screw speed significantly influenced the value of water absorption (leek pellets, onion snacks) and water solubility (onion pellets and snacks), L* and b* coordinates in the case of onion puffs. Application of fresh Allium genus pulp could be an effective way to produce pellets and puffed snacks with good quality.

ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Marcin Mitrus; Tomasz Oniszczuk; Maciej Combrzyński. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. LWT 2021, 145, 111233 .

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz, Marcin Mitrus, Tomasz Oniszczuk, Maciej Combrzyński. New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties. LWT. 2021; 145 ():111233.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Marcin Mitrus; Tomasz Oniszczuk; Maciej Combrzyński. 2021. "New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and its selected properties." LWT 145, no. : 111233.

Communication
Published: 25 February 2021 in Molecules
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A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.

ACS Style

Tomasz Oniszczuk; Kamila Kasprzak-Drozd; Marta Olech; Agnieszka Wójtowicz; Renata Nowak; Robert Rusinek; Jarosław Szponar; Maciej Combrzyński; Anna Oniszczuk. The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules 2021, 26, 1245 .

AMA Style

Tomasz Oniszczuk, Kamila Kasprzak-Drozd, Marta Olech, Agnieszka Wójtowicz, Renata Nowak, Robert Rusinek, Jarosław Szponar, Maciej Combrzyński, Anna Oniszczuk. The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules. 2021; 26 (5):1245.

Chicago/Turabian Style

Tomasz Oniszczuk; Kamila Kasprzak-Drozd; Marta Olech; Agnieszka Wójtowicz; Renata Nowak; Robert Rusinek; Jarosław Szponar; Maciej Combrzyński; Anna Oniszczuk. 2021. "The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product." Molecules 26, no. 5: 1245.

Journal article
Published: 19 February 2021 in International Agrophysics
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ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Abdallah Bouasla; Kamila Kasprzak. Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties. International Agrophysics 2021, 35, 41 -60.

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz, Abdallah Bouasla, Kamila Kasprzak. Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties. International Agrophysics. 2021; 35 (1):41-60.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz; Abdallah Bouasla; Kamila Kasprzak. 2021. "Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties." International Agrophysics 35, no. 1: 41-60.

Journal article
Published: 18 January 2021 in LWT
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In the following study, it was evaluated selected properties of potato-based snack pellets and expanded puffs enriched with fresh beetroot pulp in the amount of 2.5–30.0 g/100 g. A single-screw extruder with a plasticizing unit of L/D = 18 was used to produce the pellets with various screw speeds. The final snacks were obtained by frying the pellets in vegetable oil. The chemical composition of ready-to-eat snacks, as well as the total phenolics content and antioxidant activity of puffs were assessed. The physical properties, color and texture profile of pellets and snacks were examined, while the snack microstructure was observed using scanning electron microscopy. The results showed that application of fresh beetroot pulp up to 30.0 g/100 g is possible and allows obtaining satisfactory snack quality. Moreover, the final product had increased protein and soluble fiber content, along with enhanced total phenolics content and antioxidant activity. This varied positively with the increase in beetroot pulp content.

ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT 2021, 141, 110919 .

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz. Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks. LWT. 2021; 141 ():110919.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. 2021. "Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks." LWT 141, no. : 110919.

Journal article
Published: 17 November 2020 in International Agrophysics
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ACS Style

Karol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus. Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw. International Agrophysics 2020, 34, 441 -449.

AMA Style

Karol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Agnieszka Wójtowicz, Marcin Mitrus. Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw. International Agrophysics. 2020; 34 (4):441-449.

Chicago/Turabian Style

Karol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus. 2020. "Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw." International Agrophysics 34, no. 4: 441-449.

Communication
Published: 03 October 2020 in Molecules
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Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder’s screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.

ACS Style

Marta Olech; Kamila Kasprzak; Agnieszka Wójtowicz; Tomasz Oniszczuk; Renata Nowak; Monika Waksmundzka-Hajnos; Maciej Combrzyński; Marek Gancarz; Iwona Kowalska; Anna Krajewska; Anna Oniszczuk. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules 2020, 25, 4538 .

AMA Style

Marta Olech, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Renata Nowak, Monika Waksmundzka-Hajnos, Maciej Combrzyński, Marek Gancarz, Iwona Kowalska, Anna Krajewska, Anna Oniszczuk. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules. 2020; 25 (19):4538.

Chicago/Turabian Style

Marta Olech; Kamila Kasprzak; Agnieszka Wójtowicz; Tomasz Oniszczuk; Renata Nowak; Monika Waksmundzka-Hajnos; Maciej Combrzyński; Marek Gancarz; Iwona Kowalska; Anna Krajewska; Anna Oniszczuk. 2020. "Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit." Molecules 25, no. 19: 4538.

Journal article
Published: 19 March 2020 in Materials
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Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. These have demonstrated high potential in medical applications: cardiac, vascular and orthopaedic conditions in adults as well in children. In our research, the extrusion-cooking technique was used to obtain environmentally friendly loose-fill foams as packaging. Potato starch was the basic raw material. Polyvinyl alcohol was used as an additive in the amount of 1%, 2% and 3% to replace starch. The components were mixed and moistened with water to various initial moisture contents of the blend (17%, 18% and 19%). The processing of starch foams employed the TS-45 single screw extruder-cooker (Gliwice, Poland) with the L/D ratio of 12. The foams were processed with various screw speeds (100 and 130 rpm) and with two types of forming dies (circular and ring die). The extrusion-cooking process efficiency (kg h−1) and the energy consumption (kWh kg−1) during the processing were also measured. The results showed that the processing efficiency of potato starch foams varied depending on the level of polyvinyl alcohol, the shape of the forming die and the screw speed applied. The analysis of energy consumption, mechanical properties and FTIR analyses demonstrated that the type of the forming die and the initial moisture level had the most significant impact on specific energy demands during the processing of potato starch-based foams.

ACS Style

Maciej Combrzyński; Arkadiusz Matwijczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Dariusz Karcz; Jarosław Szponar; Agnieszka Niemczynowicz; Dariusz Bober; Marcin Mitrus; Karol Kupryaniuk; Mateusz Stasiak; Bohdan Dobrzański; Anna Oniszczuk. Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization. Materials 2020, 13, 1390 .

AMA Style

Maciej Combrzyński, Arkadiusz Matwijczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Dariusz Karcz, Jarosław Szponar, Agnieszka Niemczynowicz, Dariusz Bober, Marcin Mitrus, Karol Kupryaniuk, Mateusz Stasiak, Bohdan Dobrzański, Anna Oniszczuk. Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization. Materials. 2020; 13 (6):1390.

Chicago/Turabian Style

Maciej Combrzyński; Arkadiusz Matwijczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Dariusz Karcz; Jarosław Szponar; Agnieszka Niemczynowicz; Dariusz Bober; Marcin Mitrus; Karol Kupryaniuk; Mateusz Stasiak; Bohdan Dobrzański; Anna Oniszczuk. 2020. "Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization." Materials 13, no. 6: 1390.

Communication
Published: 18 February 2020 in Molecules
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Prickly pear (Opuntia ficus indica (L.) Mill.) is a rich source of vitamins C, B1, B2, A, and E, minerals such as calcium, potassium, magnesium, iron, and phosphorus, as well as bioactive substances, i.e., carotenoids, betalains, and phenolic compounds. Of these, the phenolic acids, betalains, and flavonoids are notable in that they are largely responsible for the health-promoting properties of this plant. The purpose of the presented research was to first determine the antioxidant properties and the content of polyphenolic compounds (including individual phenolic acids) in prickly pear fruit, then to produce an innovative gluten-free pasta from rice-field bean flour enriched with various amounts of pear prickly fruit. The content of free phenolic acids, the sum of polyphenols and antioxidant properties of pasta were subsequently determined in the supplemented pasta. Chromatographic analysis (HPLC-ESI-MS/MS) showed a wide variety of phenolic acids. In the fruit sample, 14 acids were detected, whereas in the pasta sample without additives, 9. The dominant acid was isoferulic. The total content of free phenolic acids and the sum of polyphenols increased with increasing content of the functional additive. Moreover, the content of individual acids generally increased as the Opuntia fruit was added. The antioxidant activity was also positively correlated with the addition of fruit, with the content of free phenolic acids and the sum of polyphenols. Our research has shown that our innovative pasta with the addition of prickly fruit can become a source of the free phenolic acids indispensable for human health.

ACS Style

Anna Oniszczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Arkadiusz Matwijczuk; Ahlem Dib; Ewa Markut-Miotła. Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. Molecules 2020, 25, 916 .

AMA Style

Anna Oniszczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Ahlem Dib, Ewa Markut-Miotła. Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products. Molecules. 2020; 25 (4):916.

Chicago/Turabian Style

Anna Oniszczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Arkadiusz Matwijczuk; Ahlem Dib; Ewa Markut-Miotła. 2020. "Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products." Molecules 25, no. 4: 916.

Journal article
Published: 25 January 2020 in Processes
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The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets. Processes 2020, 8, 153 .

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz. Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets. Processes. 2020; 8 (2):153.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. 2020. "Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets." Processes 8, no. 2: 153.

Journal article
Published: 07 December 2019 in International Journal of Food Engineering
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Enrichment of snack foods with plant ingredients has become very popular. Corn extrudates with fresh kale leaves are an example of a healthy snack food. During the study, these snacks were produced by extrusion-cooking and contained from 5 % to 20 % of fresh kale leaves in their recipe. For the obtained extrudates, the following parameters were determined: extrusion efficiency, specific mechanical energy requirement, bulk density, specific density, water absorption index, water solubility index, radial expansion ratio, cutting force, as well as the color coordinates on the CIE-Lab scale. It was observed that the addition of fresh kale leaves led to a significant decrease in processing efficiency as well as the expansion ratio, water solubility index and brightness of supplemented snacks. Increased density, cutting force and greenness of snacks was observed with increasing amounts of kale in the recipe.

ACS Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks. International Journal of Food Engineering 2019, 15, 1 .

AMA Style

Katarzyna Lisiecka, Agnieszka Wójtowicz. The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks. International Journal of Food Engineering. 2019; 15 (11-12):1.

Chicago/Turabian Style

Katarzyna Lisiecka; Agnieszka Wójtowicz. 2019. "The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks." International Journal of Food Engineering 15, no. 11-12: 1.

Journal article
Published: 14 November 2019 in Sustainability
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Oils often have similar properties and can be difficult to identify based on color, smell or taste alone. The present paper suggests the use of Fourier-transform infrared spectroscopy (FTIR) in combination with chemometric methods to explore similarities and differentiate between samples of Moldavian dragonhead oil subjected to different storage conditions. Dragonhead is a plant characterized by very good honey output and ease of cultivation. Principal component analysis (PCA) was applied to a standard, full range of FTIR spectra. Additionally, hierarchical cluster analysis (HCA) was employed to explore the organization of the samples in groups relative to their “proximity” (similarity), by way of Euclidean distance measurement. PC1 and PC2 accounted respectively for 85.4% and 10.1% of the total data variance. PC1 and PC2 were strongly, negatively correlated within the entire spectral range; the only exception was the region corresponding to νs(-C-Hvst, -CH2) vibrations (aliphatic groups in triglycerides), where PC2 was positively correlated. The use of FTIR spectral analysis revealed noticeable differences in the intensity of bands characteristic of the ageing processes (markers of oxidative processes, etc.) taking place in oleaginous samples and related to the processes of fatty acids oxidation.

ACS Style

Arkadiusz Matwijczuk; Tomasz Oniszczuk; Edyta Chruściel; Anna Kocira; Agnieszka Niemczynowicz; Agnieszka Wójtowicz; Maciej Combrzyński; Dariusz Wiącek. Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil. Sustainability 2019, 11, 6414 .

AMA Style

Arkadiusz Matwijczuk, Tomasz Oniszczuk, Edyta Chruściel, Anna Kocira, Agnieszka Niemczynowicz, Agnieszka Wójtowicz, Maciej Combrzyński, Dariusz Wiącek. Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil. Sustainability. 2019; 11 (22):6414.

Chicago/Turabian Style

Arkadiusz Matwijczuk; Tomasz Oniszczuk; Edyta Chruściel; Anna Kocira; Agnieszka Niemczynowicz; Agnieszka Wójtowicz; Maciej Combrzyński; Dariusz Wiącek. 2019. "Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil." Sustainability 11, no. 22: 6414.

Journal article
Published: 07 November 2019 in Food Chemistry
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New types of precooked pasta products have been developed based on refined and wholegrain wheat and spelt flours. The resulting dry pasta was then assessed for chemical composition, including amino acids composition, phenolics content, as well as antioxidant activity. The precooked pasta quality was also evaluated for starch gelatinization degree, physical properties, hardness, color profile of dry and hydrated pasta, and sensory characteristics. We found that the application of the extrusion-cooking technique for wheat and spelt pasta processing allows to achieve instant products with good nutritional characteristics and high degree of gelatinization, as well as attractive quality and sensory profiles. Microstructure showed compact and dense internal structure with visible bran particles if wholegrain flours were used. Wholegrain wheat and wholegrain spelt precooked pasta were characterized by better nutritional composition and greater antioxidant potential, but lower firmness and increased adhesiveness when compared with refined flours.

ACS Style

Agnieszka Wójtowicz; Anna Oniszczuk; Kamila Kasprzak; Marta Olech; Marcin Mitrus; Tomasz Oniszczuk. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products. Food Chemistry 2019, 309, 125673 .

AMA Style

Agnieszka Wójtowicz, Anna Oniszczuk, Kamila Kasprzak, Marta Olech, Marcin Mitrus, Tomasz Oniszczuk. Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products. Food Chemistry. 2019; 309 ():125673.

Chicago/Turabian Style

Agnieszka Wójtowicz; Anna Oniszczuk; Kamila Kasprzak; Marta Olech; Marcin Mitrus; Tomasz Oniszczuk. 2019. "Chemical composition and selected quality characteristics of new types of precooked wheat and spelt pasta products." Food Chemistry 309, no. : 125673.

Journal article
Published: 14 October 2019 in Foods
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A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.

ACS Style

Abdallah Bouasla; Agnieszka Wójtowicz. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods 2019, 8, 496 .

AMA Style

Abdallah Bouasla, Agnieszka Wójtowicz. Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process. Foods. 2019; 8 (10):496.

Chicago/Turabian Style

Abdallah Bouasla; Agnieszka Wójtowicz. 2019. "Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process." Foods 8, no. 10: 496.

Journal article
Published: 24 September 2019 in International Agrophysics
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Agnieszka Wójtowicz; Katarzyna Lisiecka; Marcin Mitrus; Gabriela Nowak; Martyna Golian; Anna Oniszczuk; Kamila Kasprzak; Gabriela Widelska; Tomasz Oniszczuk; Maciej Combrzyński. Physical properties and texture of gluten-free snacks supplemented with selected fruit additions. International Agrophysics 2019, 4, 407 -416.

AMA Style

Agnieszka Wójtowicz, Katarzyna Lisiecka, Marcin Mitrus, Gabriela Nowak, Martyna Golian, Anna Oniszczuk, Kamila Kasprzak, Gabriela Widelska, Tomasz Oniszczuk, Maciej Combrzyński. Physical properties and texture of gluten-free snacks supplemented with selected fruit additions. International Agrophysics. 2019; 4 (33):407-416.

Chicago/Turabian Style

Agnieszka Wójtowicz; Katarzyna Lisiecka; Marcin Mitrus; Gabriela Nowak; Martyna Golian; Anna Oniszczuk; Kamila Kasprzak; Gabriela Widelska; Tomasz Oniszczuk; Maciej Combrzyński. 2019. "Physical properties and texture of gluten-free snacks supplemented with selected fruit additions." International Agrophysics 4, no. 33: 407-416.