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The objective of the study was to determine the effect of addition of plant-based protein preparations in cookie recipes on the quality and nutritional value of the obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seed preparations. Baked cookies were analysed for chemical composition, amino acid profile, colour and texture as well as organoleptic attributes and overall acceptability.The addition of plant protein preparations improved the nutritional value of cookies by supplementing them with threonine and part of lysine. Replacing at least 20% of wheat flour with pea protein allowed the production of cookies with a well-balanced amino acid profile. The use of pea and sunflower proteins improved the appearance of the obtained products (consumer notes from 7.4 to 8.0) in comparison to the control sample (note 7.2). The physical properties of cookies were changed while organoleptic properties worsened. Cookies with the most desirable sensory values were obtained using the pea protein preparation. Acceptable cookies were also obtained with pumpkin and sunflower seed protein preparations, if the proportion of additive did not exceed 20% in relation to the amount of wheat flour.The use of protein preparations from pumpkin and sunflower as well as from hemp seeds allows the production of cookies with acceptable sensory characteristics that could diversify the range of cookie products. In the case of oilseed preparations, the amount of additive is limited primarily by the colour and taste of the finished products. © 2022 Society of Chemical Industry.

Background Contemporary biotechnology focuses on many problems related to the functioning of developed societies. Many of these problems are related to health, especially with the rapidly rising numbers of people suffering from civilization diseases, such as obesity or diabetes. One factor contributing to the development of these diseases is the high consumption of sucrose. A very promising substitute for this sugar has emerged: the polyhydroxy alcohols, characterized by low caloric value and sufficient sweetness to replace table sugar in food production. Results In the current study, yeast belonging to the Yarrowia clade were tested for erythritol, mannitol and arabitol production using crude glycerol from the biodiesel and soap industries as carbon sources. Out of the 13 tested species, Yarrowia divulgata and Candida oslonensis turned out to be particularly efficient polyol producers. Both species produced large amounts of these compounds from both soap-derived glycerol (59.8–62.7 g dm−3) and biodiesel-derived glycerol (76.8–79.5 g dm−3). However, it is equally important that the protein and lipid content of the biomass (around 30% protein and 12% lipid) obtained after the processes is high enough to use this yeast in the production of animal feed. Conclusions The use of waste glycerol for the production of polyols as well as utilization of the biomass obtained after the process for the production of feed are part of the development of modern waste-free technologies.

Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.

Potatoes of six cultivars (Solanum tuberosum L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content. The tubers of red-fleshed (Rote Emma) and purple-fleshed (Blue Congo) potatoes contained over 28 mg/g DM of free amino acids, and the Blaue Annelise cultivar with purple flesh had over 18 mg/g DM. After 6 months, the highest increase in their content (by 36%) was recorded in tubers of the Fresco cultivar (yellow-fleshed). In the analysed potatoes, the content of alanine, proline, serine, γ-aminobutyric acid, and α-aminoadipic acid increased, while that of asparagine, aspartic acid, and glutamine decreased. Asparagine decreased to the greatest extent in “Blaue Annelise” potatoes (by 24%) and that of glutamine in tubers of Rote Emma and Vineta by 18%.

Despite variations in the content of polyphenols, the tested potato varieties with red and purple flesh contained similar amounts of anthocyanins. Potatoes of the red‐fleshed HBr variety were distinguished by a significant content of pelargonidin‐3‐feruloylrutinoside‐5‐glucoside, and those of the purple‐fleshed Vitelotte variety were characterised by a significant cyanidin‐3‐rutinoside content. Immediately after cutting, raw potatoes with red flesh showed a small share of yellow (b* parameter) and double the share of red (a*) as compared to purple‐fleshed tubers. A reduction in the share of red dye was observed in purple‐ and red‐fleshed potatoes except Vitelotte and Rosalinde tubers, at both 1 and 4 h after being cut. The flesh colour of cooked potatoes was characterised by low susceptibility to darkening, and purple‐fleshed tubers were more saturated by chroma than tubers of red‐fleshed varieties.

Celem pracy było określenie zawartości polifenoli ogółem, aktywności przeciwutleniającej i barwy suszy otrzymanych z ziemniaków o fioletowym i czerwonym miąższu, blanszowanych w roztworach kwasów organicznych, oraz uzyskanych z ich udziałem chrupek. Surowcem do badań był susz otrzymany z bulw ziemniaków blanszowanych w roztworach kwasu winowego (odmiany fioletowe) lub cytrynowego (odmiany czerwone), stanowiący półprodukt do produkcji peletów, z których po wysmażeniu otrzymano chrupki ziemniaczane. W suszu i chrupkach oznaczono zawartość polifenoli, aktywność przeciwutleniającą i barwę. Ponadto w przekąskach analizowano zawartość tłuszczu, twardość, stopień ekspansji oraz przeprowadzono ocenę sensoryczną. Stwierdzono, że blanszowanie ziemniaków o barwnym miąższu w roztworach kwasów organicznych pozwoliło na zachowanie znacznej ilości polifenoli w suszach, jednak nie wpłynęło na zahamowanie zmian wywołanych obróbką termiczną, tzw. ciemnienia chemicznego. Susze z odmian ziemniaków o fioletowym miąższu były beżowo-fioletowe, brązowo-fioletowe bądź fioletowe, a otrzymane z nich chrupki – beżowe. Susze z ziemniaków o czerwonym miąższu zachowały różową barwę, a otrzymane z nich chrupki były beżowo-różowe bądź różowe. Chrupki z suszu odmian ziemniaków o barwnym miąższu zawierały więcej polifenoli (4 ÷ 116 %) i wykazywały wyższą aktywność przeciwutleniającą oznaczoną w reakcji DPPH• (3,5- ÷ 5-krotnie), ABTS•+ (2,3- ÷ 4-krotnie) oraz metodą FRAP (1,2- ÷ 2,5-krotnie) w porównaniu z chrupkami na bazie grysu ziemniaczanego. Użycie suszu z ziemniaków o fioletowej i czerwonej barwie miąższu pozwoliło na otrzymanie chrupek charakteryzujących się akceptowanymi cechami sensorycznymi, jednak ze względu na istotną rolę barwy w akceptacji konsumenckiej należy zmodyfikować sposób otrzymywania suszy z surowca o barwnym miąższu.

The aim of this study was to determine the impact of the chemical composition of coloured-flesh potato tubers and different drying temperatures on acrylamide content in semi-finished and finished products. The dehydrated dice obtained after pre-drying contained around 67–190 μg/kg dry matter (dm) of acrylamide. The dice pre-dried at 120°C contained six times less acrylamide than those pre-dried at a higher temperature (160°C). Further drying of potato dice at 50°C increased the acrylamide content in the finished products by approximately 40% on average. The finished products contained 236–1539 μg/kg dm of acrylamide.

Potato sprouts could be a valuable resource of phytochemicals such as secondary plant metabolites, potential antioxidants and nutritive compounds. In this work, potato sprout extracts of five varieties were examined; they differed in major glycoalkaloid content, trypsin inhibitor activity, total polyphenol content and antioxidant activity, as well as in antimicrobial activity against Gram + and G - bacteria, and yeast. Sprouts of colored-fleshed tubers were characterized by higher trypsin inhibitor activity than sprouts of yellow potatoes. The strongest microorganism growth inhibition effect was observed for macerate with sprouts from the purple-fleshed Blaue Annelise variety against

Most potato proteins are fractions of albumin and globulin, soluble in water and in water and salt solutions, respectively; these are patatin glycoproteins, with a pIs in the range of 4.8–5.2. This group of proteins is typical of potato and they are referred to as patatin or tuberin. Around 30–50% of soluble potato proteins comprise numerous fractions of protease inhibitors with a molecular weight in the range of 7–21 kDa; they are often heat-resistant, showing a wide spectrum of health-promoting effects. The nutritional value of proteins is related to the content of amino acids, their mutual proportions and digestibility. Natural proteins of the patatin fraction are characterized by favorable functional properties, including foam formation and stabilization, fat emulsification or gelling. Native potato proteins may also exhibit beneficial non-food properties, such as antimicrobial or antitumor, as well as antioxidant and antiradical. Depending on the method of isolation and the applied factors, such as pH, ionic strength and temperature, the directions of using potato protein preparations will be different.

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent. Acetylation of PPC caused a significant increase in water-binding and oil-absorption capacity and for emulsifying properties even at the dose of 0.4 mL/g. Additionally, an increase in foaming capacity was demonstrated for preparations obtained with 2.0 mL/g of acetic anhydride, whereas acetylation with 0.4 and 1.0 mL/g caused a decrease in protein solubility as compared to native PPC.

The development of functional corn snacks by adding nutritional rich additives is an interesting strategy to promote the consumption of antioxidant rich ingredients, such as polyphenols. Flours made from Jerusalem artichoke tubers, amaranth seeds, and pumpkin flesh were added at level of 10% to corn grits in twin-screw extrusion at the head zone temperatures of 120, 140, or 160 °C and two levels of screw rotation speed (200 and 300 rpm). The use of amaranth seeds flour and in a lower degree of Jerusalem artichoke flour is recommended. Amaranth flour did not change significantly sensory attributes (especially the appearance and texture) of regular corn snacks and significantly increased the total polyphenols content, TPC up to 3449 mg 100 g −1 dry matter (dm), particularly when extruded at a temperature of 160 °C and a screw rotation speed of 300 rpm. The effects of Jerusalem artichoke and pumpkin on the structure of the corn snacks were so negative that preclude their used in this industrial application, even though drastic increases in the antioxidant capacity and TPC were observed.

Summary The aim of this study was to determine the influence of pretreatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V), and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The preselection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pretreatment of the raw material, 29% remained after slicing, and 10% remained in the chips after frying relative to the unpeeled potatoes.

Celem przeprowadzonych badań było określenie wpływu termicznej koagulacji białek w soku ziemniaczanym uzyskanym z bulw trzech odmian ziemniaka uprawianych systemem konwencjonalnym i ekologicznym na skład aminokwasowy i wartość odżywczą uzyskanych koncentratów białkowych. W uprawie ziemniaka systemem ekologicznym stosowano użyźniacz glebowy i fungicyd, miedzian 50 WP, a w uprawie systemem konwencjonalnym nawożenie wysokimi dawkami NPK, herbicydy, insektycydy i fungicydy. Koagulację białka w soku przeprowadzono z udziałem CaCl2. Oznaczono skład chemiczny otrzymanych preparatów oraz zawartość 18 aminokwasów w białku ogółem, po uprzedniej hydrolizie białka, przy użyciu automatycznego analizatora aminokwasów. Koncentraty białkowe otrzymane z bulw uprawianych systemem ekologicznym zawierały więcej związków azotowych, w tym form azotu białkowego niż preparaty uzyskane z soku bulw pochodzących z uprawy konwencjonalnej. Również w składzie aminokwasowym wyodrębnionych białek stwierdzono więcej takich aminokwasów egzogennych, jak: leucyna, fenyloalanina i tyrozyna oraz treonina, a wśród pozostałych aminokwasów więcej kwasu asparaginowego, seryny i glicyny. Wskaźnik wartości odżywczej CS badanych koncentratów, w zależności od przyjętego białka wzorcowego był zbliżony lub przewyższał wartości przewidziane dla standardu, szczególnie gdy preparaty pochodziły z surowca uprawianego systemem ekologicznym.

The purpose of the present study was to determine the influence of protein isolation from potato juice and acetylation on the chemical composition and chosen functional properties of obtained preparations. Potato protein preparations used for the experiment were obtained by thermal coagulation and membrane technology. Preparations containing thermal coagulated (PPI) and native (PPC) protein, respectively, were subjected to the chemical modification by acetylation with the use of different doses of acetic anhydride. Changes in chemical composition (total and coagulable protein content, ash content and amino acid composition), functional properties (water holding capacity, oil holding capacity, protein solubility index, emulsification properties as well as foam capacity and stability) and extent of chemical modification were determined. The chemical composition and functional properties of obtained preparations were significantly different (p On the ground of results it was stated that acetylation of PPI and PPC affected differently on the chemical composition as well as on functional properties. It was noted slightly lower content of total and coagulable proteins in comparison with unmodified potato protein preparations. Carrying out the acetylation process of PPI with the use of 0.4 cm3 of acetic anhydride/g of preparation did not affect the essential amino acid composition whereas acetylation the PPC caused significant decrease in amino acid composition. Acetylation of PPC caused significant increases in water absorption capacity in all doses of acetic anhydride whereas acetylation of isolate only in the quantities of 1.0 and 2.0 cm3/g of preparation. Significant decreases were observed in oil absorption capacity of PPI and PPC. Emulsion activity and stability of PPI and PPC were significantly decreased in comparison with a control sample. Acetylation of PPC with the dose of 0.4 cm3/g of preparation did not change the emulsion activity but it was changed when 1.0 and 2.0 cm3 of acetic anhydride/g of preparation were used. There were no significant changes in foam capacity and foam stability in preparations obtained from PPI in comparison with a control sample. Whereas foam capacity and foam stability of PPC were significantly lower in comparison with a control sample.

There was studied the effect of fortification of extruded potato pellets, obtained with 5 and 10 % addition of wheat bran, corn bran and corn germ, applied separately and in mixtures with 3 % addition of potato protein concentrate on fat content and physical properties of snacks fried from them. The addition of wheat bran, regardless its dose, did positively influenced on snacks texture. Yet it also caused the increase in fat content and density, as well as darkening of snacks color. The use of corn bran contributed to lower values of snacks density and fat absorption, while the addition of corn germ resulted in lighter, more desired snacks color, but at the same time it brought about increased fat content and made snacks harder. There was not recorded any significant snacks diversity concerning expansion degree, regardless the kind of additive used, as well as snacks moisture.doi:10.5219/54

Protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate. The hydrolysis process was performed with the use of commercial available enzyme (Alcalase) over a 2 and 4 h incubation period. Chemical and amino acid composition as well as functional properties of resultant hydrolysates were determined. A 2 h long process occurred profitable to obtain preparations of well balanced amino acid composition as well as proved functional properties. The industrial preparation, modified within proteolytic enzyme, totally soluble (average 98%), was characterised by fivefold higher oil holding capacity (average 5.4 cm(3)/g) and much better foam capacity (more than 150%) as compared to the material underwent modification (13.00%, 2.1 cm(3)/g and 5.33%, respectively). Presented results suggested potential use of fodder potato protein not destined directly for food purposes as the suitable product for preparations characterised by high nutritive value and functional properties.

Potato protein isolate (PPI) was phosphorylated with sodium trimetaphosphate (STMP) at ambient temperature and various reaction pH (5.2, 6.2, 8.0 and 10.5) to improve the functional properties without impairing the nutritional availability. Changes in chemical composition (total and coagulable protein content, ash and minerals content and amino acid composition), functional properties (protein solubility index, emulsifying activity and foaming capacity, water and oil absorption capacity) and phosphorus were determined. The chemical composition and functional properties of phosphorylated potato protein isolate (PP-PPI) were significantly different (p < 0.05). The PP-PPI at pH 5.2 was characterised by the highest content of all amino acids, whereas, PP-PPI under alkaline conditions (pH 10.5) caused decrease in these compounds. PP-PPI at pH 8.0 had the highest oil absorption capacity, emulsion activity and foam capacity, whereas, PP-PPI at pH 10.5 had the highest WAC.