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The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS – oat starch and ROS – residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of β-glucans. Gelatinization temperature of oat starches (63.82 °C and 64.01 °C for OS and ROS, respectively) was higher than for WS (62.26 °C), whereas gelatinization enthalpy for oat starches (8.87 J/g and 9.09 J/g for OS and ROS, respectively) was lower than for WS (9.99 J/g). Moreover, retrogradation percentage (%R) was similar for both oat starches (29.76% and 27.72% for OS and ROS, respectively), and was substantially lower than for WS (42.04%). The introduction of glucose syrup into system reduced the extent of the retrogradation. Rate of the process was suppressed for WS and ROS, whereas for OS it was increased. β-Glucan production process had no significant effect on the gelatinization and retrogradation of oat starch. [ABSTRACT FROM AUTHOR]

Abstract: Brassica vegetables are a source of valuable nutrients, but their content is strongly influenced by preparation method. Recently a lot of interest is paid to sous vide method, because of the specific organoleptic characteristics of the finished product. The aim of this study was to determine the influence of sous vide cooking on the content of selected macro and microminerals in Brassica vegetables. Reference methods were boiling and steaming. Additionally, the cooked vegetables were stored under refrigeration. The obtained results indicated, that the type of applied treatment had a distinct effect on the retention of analyzed nutrients in Brassica vegetables after processing. The sous vide method allowed for maximum preservation of the minerals contained in vegetables as compared to traditional methods. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. Practical applications: The obtained results gave insight into retention levels of various minerals in Brassica vegetables after hydrothermal treatment by different methods: traditional cooking, steaming and sous vide method. The influence of storage period under refrigerated conditions on level of previously mentioned components was investigated. The sous vide method revealed itself as the most beneficial in terms of preservation of investigated minerals in thermally treated vegetables. It was also observed, that after the storage period, in most of the analyzed cases, the level of the tested ingredients did not significantly change. [ABSTRACT FROM AUTHOR]

Sugars are among the constituents which significantly affect the process of starch gelatinization and settle properties of the resulting gels. The information about the influence of sugar mixture like glucose syrup (GS) on starch pasting, as well as on properties and stability of the resulting gel is important for wide range of food applications. In order to determine role of amylose in observed phenomena the study involved normal (MS) and waxy maize (WS) starches. Starch suspensions were pasted in GS solutions, and the texture of resulting gels was also evaluated. In the presence of glucose syrups pastes and gels of MS and WS change their rheological properties. This involves an increase in pasting temperature and viscosity of the pastes, and modification of texture properties of stored gels. In the case of MS application of GS led to incremental decrease of gel hardness, while an opposite effect could be seen for weak WS gels. All these effects were highly dependent on starch type, and concentration of GS. It is assumed that the main factor for observed differences was amylose content. This difference clearly shows that amylose containing starch granules require more water for full gelatinization than their amylopectin counterparts. [ABSTRACT FROM AUTHOR]

The aim of work was to structure and characterise the high rapeseed oil emulsions stabilised by xanthan gum rich whey protein with an inclusion of commercially available added fibre (Vitacel HF0010 plus) as an additional stabiliser. The manufactured emulsions were also tested whether they can re-build the emulsion property after drying, water addition and re-emulsification. The emulsions with a ratio of 60/40 for rapeseed oil to water phase were obtained with a fibre inclusion at 0.25, 0.50 and 1.00% using a high shear homogenisation. Drying processing, rehydration and re-emulsification only led to re-build emulsion structure with 0.50 and 1.00% fibre. After re-emulsification, some fibre occurred as insoluble particles and were allocated at the oil-water interface or continuous phase of emulsion. Interestingly, processed sample with 1.00% fibre had the greatest instability when subjected to in vitro gastric digestion assay. All primary emulsions and processed emulsions with 0.50 and 1.00% fibre, were stable against coalescence with no oil loss and resulted in almost identical droplet size after a day 30 of storage at 4(±1)°C. All the structured emulsions showed shear-thinning behaviour. The fabricated emulsions showed a feature of regaining emulsion structure, which extend their applications in food formulation as clean label emulsions. • High oil emulsions can be produced by xanthan gum rich whey protein concentrate. • Additional fibre leads to an increase of viscoelastic properties. • Processing of emulsion causes the re-structure of emulsions. • Processed fibre rich emulsion destabilises during in vitro gastric digestion. [ABSTRACT FROM AUTHOR]

Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freezedried color (red, purple, pink) potatoes enriched the gluten free breads (starch breads) with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread. [ABSTRACT FROM AUTHOR]

Materials used in this research were residual oat flour and starch isolated from it, and wheat flour and starch were used as reference. Pasting temperature of the starch present in flour or isolated starch increased with increasing syrup concentration, depending on material and syrup concentration. The maximum values of oat flour and starch paste viscosity were achieved at 30–40% syrup concentration, and at 50% for wheat pastes. Oat flour and starch pastes were pseudoplastic shear thinning fluids. In presence of syrup they revealed lesser deviation from Newtonian properties. Mechanical spectrum analysis of oat flour and starch pastes revealed stronger elastic than viscous properties. The hardness of flour gels prepared in syrup was higher than aqueous ones, and was increasing with increasing syrup concentration. It was stable during 7 days of storage. Adhesiveness of oat flour gels with syrup were lower than aqueous ones, reverse situation was observed for wheat flour gels. During storage, oat gels showed an increase of adhesiveness, in contrast to wheat gels, that were characterized by only initial increase of adhesiveness. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of process called micronization, applied during preparation of beta-glucan concentrate, on properties of residual oats flour, and respective starch. The properties of residual oats flour (ROF) and starch isolated from this material (ROS) were compared with commercial flours: oats (COF) and wheat (CWF), and the respective starches (COS and CWS). It was shown, that micronization caused changes in starch fraction. Starch granules present in ROF not occur in clusters, and were only slightly damaged, which had no influence on molar mass of starch glucans, as well as on swelling and pasting properties of starch and mechanical modulus at linear viscoelasticity range. It was observed that flour pasting properties are determined not only by starch properties but also the presence other flour constituents (lipids, soluble and insoluble protein fractions, and to slightly lesser degree the content of beta – glucans). [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]

BACKGROUND: The consumption of olive oil has been shown to have a positive effect on preventing obesity and hypertension. At the same time, it is recommended to avoid processed meat products as they contain saturated fats. The inclusion of highly unsaturated lipids in food products can lead to rapid oxidation and deterioration of sensory characteristics. The objective of the current work was to encapsulate olive oil and incorporate it into traditional Polish liver pâté. The oil‐in‐water emulsions were formulated with varying levels of oat β‐glucan and were evaluated for droplet size, pH, encapsulation efficiency and rheology. The liver pâtés made using the emulsions with and without β‐glucan were then evaluated for pH, texture, colour, lipid and protein oxidation, thermal stability and sensory properties. RESULTS: The results showed that the oil‐in‐water emulsions had a 100% encapsulation rate of olive oil after 30 days of storage at 4 °C, regardless of the presence of β‐glucan. Although the texture of the emulsion‐enriched liver pâté was different from that of the control, this difference was reduced when β‐glucan was added to the emulsion and then to the pâté matrix. CONCLUSION: Replacing 50% of animal fat with an olive oil emulsion enriched with β‐glucan did not result in any compromise of sensory properties, increase lipid or protein oxidation. These results suggest that it is possible to replace saturated lipids with omega‐3‐rich olive oil. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Potatoes, especially colored, are perceived as a valuable source of bioactive compounds, and they are also an important raw material for starch production. There is virtually no information about starch from colored potatoes grown in Central Europe. Therefore, starches from light and colored potato varieties are isolated, and their particle size distributions, molecular masses, phosphorus content, gelatinization properties, water binding capacity, and solubility are analyzed. It is found that the mean and minimum granule size is similar for all investigated varieties, but colored varieties have larger granules. Moreover, starches isolated from colored potatoes are characterized by a higher phosphorus content than those isolated from light ones. It is shown that the solubility and water‐binding capacity of starch from colored potatoes is greater than that of light flesh, especially at higher temperatures. Starches from light flesh potatoes are characterized by significantly higher gelatinization enthalpy values than those from colored potatoes. [ABSTRACT FROM AUTHOR]

The purpose of the study was to determine the effect of NaCl and KCl on the retention of some micro‐ and macroelements in hydrothermally treated broccoli, Brussels sprouts, and cauliflower. The following brines (0.0, 0.5, 1.0, 2.0, 3.0 g/100 g) were applied for boiling. The dry matter content (10.2–16.0), process yield (85.8–124.8), content of minerals: Na (241.5–72,989.3), K (24,184.4–112,831.5), Ca (1,202.5–5,339.5), Mg (981.5–2,402.1), Mn (13.6–89.8), Zn (28.4–137.8), Fe (101.8–402.3), and Cu (2.5–7.3) were determined. Minerals retention was also calculated. The type and concentration of salt were strongly correlated with the losses of mineral components during hydrothermal treatment. Vegetables prepared in NaCl solutions were able to preserve more micro‐ and macroelements as compared to KCl, and its optimum concentration was 1%. The highest reduction in microelements during thermal processing was observed for cauliflower. Practical applications: Vegetables are a good source of a many valuable nutrients, but their retention level in processed product is strongly related to the method of preparation. The most common way of preparation is to boil them in water, or saline solution applied in order to improve organoleptic properties. Usually, NaCl is used as flavor enhancer. Unfortunately, some health‐related issues arose around application of this salt, so the use of its replacers is an interesting option. This research provides detailed information about retention level of micro‐ and macroelements in Brassica vegetables prepared for consumption by traditional boiling with special emphasis paid to type and dose of applied salt. The results indicated at sodium chloride applied at 1% dose to be optimal in achieving maximum level of elements retention in boiled Brassica vegetables. [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]

The aim of this study was to reduce the formation of acrylamide during roasting of chicory roots by soaking the fresh roots in a solution of calcium chloride, by the use of different temperature and time of roasting of dried roots, as well as by the addition of the enzyme (asparaginase) during roasting of dried roots. It was shown, that with increasing roasting temperature of chicory roots from 100 - 175 ° C the acrylamide content also increased, while at a temperature of 210 ° C the growth was inhibited. Increasing roasting time from 10 - 25 minutes resulted in an increased acrylamide content. Soaking the roots in the CaCl2 solution for 20 minutes reduced the formation of acrylamide during the roasting approximately by 40%, similarly as the application of asparaginase to the dried roots during the roasting process. [ABSTRACT FROM AUTHOR]

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production. [ABSTRACT FROM AUTHOR]

Background. Efforts are being made to apply physicochemical parameters analysis in the identification of varietal honeys. With many variables describing a given population, it is feasible to differentiate between basing on principal component analysis (PCA). The aim of this study was to investigate selected physicochemical quality characteristics of nectar honey, with particular emphasis paid to carbohydrate composition, and to determine its applicability in identifying the variety of floral honey. Material and methods. The experimental materials were samples of commercial honey available at retail in Krakow in 2005-2007 period. The following analyses were performed: water content by the refractometric method, sugars content according to Luff-Schoorl, content of sugars using HPLC, electrical conductivity, specific rotation, and acidity of honey. Results. Application of HPLC allowed the precise qualitative identification of sugars, which was impossible to be determined by Luff-Schoorl method. The obtained results were analysed using principal component analysis (PCA). Conclusions. Based on the obtained results and performing the statistical analysis, it was found that the relationship between specific rotation and the total acidity can be used to distinguish buckwheat honeys from other analysed varieties. Moreover, it was demonstrated that the relationship between the specific rotation and maltose content can be used to distinguish between acacia honeys vs. buckwheat and lime honeys. [ABSTRACT FROM AUTHOR]

Background: Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X‐ray measurements. Results: Heating of the starch suspensions at 95 °C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. Conclusion: The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The aim was to study the rheological, especially thixo- and antithixotropic properties of normal potato starch (NPS) with the addition of locust bean gum (LBG) depending on the pasting temperature, the starch concentration and the amount of LBG. All the pastes under study were rheologically unstable, non-Newtonian, shear thinning fluids. The increase in the LBG content obstructed pasting of the starch granules and increased viscosity of the pastes. In a vast majority of cases obstruction in swelling granules and, hence, higher amount of non-pasted granules evoked thixotropy. In turn, a higher numbers of well swollen granules and, hence pasted granules led to antithixotropy. Apart from the concentration of both polysaccharides and pasting temperature the results depended also on the measuring method applied. [ABSTRACT FROM AUTHOR]

This paper presents the rheological instability (thixotropy/antithixotropy) of waxy potato starch (WPS) pastes depending on their concentration (1–5% w/w) and pasting temperature (80, 95 and autoclaved: 121 °C, at 0.1 MPa). The hysteresis loop, apparent viscosity at constant shear rate as well as the in-shear structural recovery tests with and without pre-shearing were applied. The pastes were also characterized by the granularity profile, molecular weight, polydispersity and optical transmittance. Differences in rheological properties of the pastes prepared at 80 and 95 °C as well as autoclaved resulted from degree of granules pasting. At 121 °C dissolution of the granules occurred, while at the lower temperatures only the partial pasting of the granules took place. Pasting temperature of WPS significantly influenced rheological parameters of the resulted pastes which had thixotropic, antithixotropic or mixed thixotropic/antithixotropic behavior. Autoclaved pastes, regardless their concentration were antithixotropic as demonstrated by the areas of hysteresis loops derived from the flow curves signalized by the degree of structure recovery (DSR) which exceeded unity. The apparent viscosity of WPS pasted at 121 °C strongly decreased as compared to the samples pasted at lower temperatures. Samples pasted at 80 and 95 °C showed both thixotropic and antithixotropic behavior, with a predominance of the latter. The starch concentration played an important role in the formation of the rheological properties of the resulted pastes. Its influence was strongly connected with the degree of the granules pasting, therefore with the temperature of pastes preparation. For the pastes prepared at 80 and 95 °C the values of thixotropy and apparent viscosity increased, while the values of DSR decreased with an increase of concentration. In the autoclaved pastes the antithixotropy, DSR and apparent viscosity increased with increasing starch concentration. It was also found that apart from the concentration and temperature also the shear rate influence the thixotropic behavior. [ABSTRACT FROM AUTHOR]

The aim of this paper was the study of the rheological instability (thixotropy and/or antithixotropy) of normal potato starch (NPS) pastes depending on their concentration (2–5%) and degree of pasting. Flow curves with hysteresis loops, apparent viscosity at constant shear rate and in-shear structural recovery tests were carried out. Granule size profiles, the pasting characteristic of corresponding starch suspensions and the transmittance of the pastes, the molecular weights and polydispersity of granular starch and its pastes prepared at 80, 95 and 121 °C were also studied. The degree of pasting was dependent on the temperature and the concentration and influenced strongly the rheological behavior of the pastes. All pastes belonged to the non-Newtonian liquids thinned by shear and were rheologically unstable to the various extent. Thixotropic properties were connected to the size and the number of the starch granules in the pastes as well as depended on the measuring method used. In the 2 and 3% samples pasted at 80 °C the swelling of the granules prevailed their destruction (thixotropy was observed). In the other samples the destruction predominated the swelling (antithixotropy observed). [ABSTRACT FROM AUTHOR]

The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours are used, depleted of a many valuable nutrients such as protein, dietary fibre, minerals and vitamins. Because of their unique chemical composition wheat germs are a particularly valuable resource, both for direct consumption and to enhance the nutritional value of food products. The aim of the study was to prepare wheat bread with a 10% addition of commercial stabilized wheat germs. Based on the obtained results, it was found that wheat germs, due to their unique chemical composition, were a particularly valuable resource to supplement the nutritional value of bread. However, germs had detrimental effect on mechanical properties of dough, and on bread quality. Texture of bread crumb and its chemical composition were analysed. It was shown, that germs subjected to fermentation process could be used in wheat bread production as dietary fibre and mineral compound supplement. [ABSTRACT FROM AUTHOR]

Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation), using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses. [ABSTRACT FROM AUTHOR]

Highlights: [•] A mixture of hydrocolloids stabilizes the rheological properties of egg white protein based foams. [•] Xanthan gum clearly strengthens the foam structure and enhances native viscoelastic properties. [•] Addition of carrageenan causes degradation of the relaxation spectrum. [ABSTRACT FROM AUTHOR]