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Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid. In the future, the importance of this cereal can increase, becoming a raw material for the production of various products, including starch. So far, tritordeum starch has attracted little interest from researchers, and therefore, an attempt was undertaken to investigate its properties. Its morphological features, chemical composition, thermal and pasting properties, particle size, and retrogradation kinetics were investigated. These properties were compared to other cereal starches. Tritordeum starch granules resembled wheat starch in shape, and they were characterized by a relatively small size and the highest lipid and non-starch material content among the investigated starches. Tritordeum starch's pasting profile showed a unique character, resulting in high pasting temperature and low, but stable, hot paste viscosity. Also, its rate of retrogradation was the lowest, probably due to the high lipid content, and the retrogradation extent was restricted. [ABSTRACT FROM AUTHOR]

The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile. [ABSTRACT FROM AUTHOR]

Featured Application: Obtained results give insight into health promoting properties of potential gluten free cornmeal-based snacks. The processing of fruit generates large amounts of different by-products, such as pomace. The extrusion process gives an opportunity for their utilization as a good source of pro-health components. Therefore, this research focused on the utilization of fruit pomaces (cherries, blackcurrants, and chokeberries) as a value-added component of extruded corn snacks. The effect of the level of pomace addition on the content of bioactive polyphenols and nutritional value in cornmeal-based extrudates, as well as antioxidant capacity, was investigated. Additionally, the influence of fruit pomace on the quality of extruded gluten-free snacks was also investigated. It was found that pomace can be a good pro-health addition to corn snacks due to the enrichment of bioactive compounds and dietary fiber in this product. Especially valuable proved to be chokeberry pomace added at a 20% level. Such additions to snacks caused an increase in the content of total phenolic compounds, phenolic acids, flavonoids, flavonols, anthocyanins, and antioxidant activity, respectively, by about 10 times, 2 times, 5 times, 2 times, 10 times, and 5 times, as compared to control snacks. It was observed that the addition of chokeberry pomace did not worsen the physical properties (WBC, hardness, and expansion ratio) of the resulting snacks, which affect the quality of the obtained product. Therefore, such snacks could be recommended for commercial production in order to increase the availability of gluten-free products for people with celiac disease. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions. Based on the obtained results, it was concluded that emulsion stability depended on hydrolysates dextrose equivalent (DE) value. Maltodextrin with the lowest degree of depolymerization effectively stabilized the dispersed system, and the effectiveness of this action depended on the maltodextrin type and concentration. Addition of distarch phosphate-based maltodextrin stabilized emulsion at the lowest applied concentration, and the least effective was maltodextrin prepared from acetylated starch. Emulsions stabilized by maltodextrins (DE 6) prepared from distarch phosphate and acetylated distarch adipate showed the predominance of the elastic properties over the viscous ones. Only emulsion stabilized by maltodextrin prepared from distarch phosphate (E1412) revealed the properties of strong gel. Additionally, the decrease in emulsions G0 and G" moduli values, combined with an increase in the value of DE maltodextrins, was observed. [ABSTRACT FROM AUTHOR]

Starch is a natural polysaccharide for which the technological quality depends on the genetic basis of the plant and the environmental conditions of the cultivation. Growing plants under cover without soil has many advantages for controlling the above-mentioned conditions. The present research focuses on determining the effect of under cover hydroponic potato cultivation on the physicochemical properties of accumulated potato starch (PS). The plants were grown in the hydroponic system, with (greenhouse, GH) and without recirculation nutrient solution (foil tunnel, FT). The reference sample was PS isolated from plants grown in a tunnel in containers filled with mineral soil (SO). The influence of the cultivation method on the elemental composition of the starch molecules was noted. The cultivation method also influenced the protein and amylose content of the PS. Considering the chromatic parameters, PS-GH and PS-FT were brighter and whiter, with a tinge of blue, than PS-SO. PS-SO was also characterized by the largest average diameters of granules, while PS-GH had the lowest crystallinity. PS-SO showed a better resistance to the combined action of elevated temperature and shear force. There was a slight variation in the gelatinization temperature values. Additionally, significant differences for enthalpy and the retrogradation ratio were observed. The cultivation method did not influence the glass transition and melting. [ABSTRACT FROM AUTHOR]