Water properties in pâtés enriched with potato juice

Baranowska, Hanna Maria; Masewicz, Łukasz; Kowalczewski, Przemysław Łukasz; Lewandowicz, G.; Piątek, Michał; Kubiak, Piotr

doi:10.1007/s00217-017-2965-4

Cited by 26 publications

(21 citation statements)

References 21 publications

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“…NMR measurements were performed according to Baranowska et al [28]. Crumb or dough samples of 1.5 cm 3 were placed in measuring test tubes and sealed using Parafilm ® (Bemis Company, Inc., Joplin, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Kowalczewski

Walkowiak

Masewicz

et al. 2019

Foods

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Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of 1H Nuclear Magnetic Resonance (NMR) indicated that CP altered both the bound and bulk water fractions. Moreover, examination of water activity revealed a decreased rate of water transport in samples of bread that contained CP. These results indicate improved availability of water to the biopolymers of bread, which likely plays a role in shaping the textural properties of the product.

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Section: Methodsmentioning

confidence: 99%

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Kowalczewski

Walkowiak

Masewicz

et al. 2019

Foods

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“…The NMR measurements were determined according to Baranowska's method [37]. The crumb samples of 1.5 cm 3 were placed in measuring tt tubes and sealed using Parafilm ® .…”

Section: Nmr Measurementmentioning

confidence: 99%

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

Kowalczewski

Walkowiak

Masewicz

et al. 2019

Eur Food Res Technol

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Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, texture and water behaviour. The substitution influenced the ash, fat and protein content causing an increase in the content of each of the analysed macronutrients. The crumb colour components (CIE L*a*b*) were shifted toward red while the saturation of yellow decreased. Texture analysis showed that the hardness and chewiness of crumb with oilcakes increased as well as springiness decreased. It was found that flour substitution with oilcakes limited significantly water transport and also influenced the molecular dynamics of water in the bread crumb. 1 H NMR measurement results of relaxation times demonstrated that the free water in relation to the bound water in the examined systems depended on the amount of the flour replaced by the oilcake, as well as on the botanical origin of the oilcakes.

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“…There have been very interesting applications developed for waste potato juice (fresh or spray-dried) using in healthoriented food products [18]. Discussed functional food products (pâtés, pasta, frankfurters fortified with potato juice) are especially addressed to patients with inflammatory bowel disease [19][20][21]. The discussed waste was also applied as nitrogen source in yeast lipids biosynthesis [15].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Deproteinated Potato Juice Water into β-Glucan Preparation of C. utilis Origin: Comparative Study of Preparations Obtained by Two Isolation Methods

Bzducha-Wróbel

Koczoń

Błażejak

et al. 2019

Waste Biomass Valor

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Purpose β(1,3)/(1,6)-Glucan of yeast origin is a bioactive polysaccharide used in nutrition, healthcare, agriculture and wastewater treatment. Yeast cultivation focused on the biosynthesis of β-glucan with simultaneous utilization of industrial wastes as a culture medium is a new way of obtaining these functional polysaccharides. The aim of current study was to isolate and characterize the purified β(1,3)/(1,6)-glucan preparation from Candida utilis ATTC 9950 biomass propagated in waste deproteinated potato juice water with the addition of glycerol. Methods The production of biomass of tested C. utilis strain was carried on biofermentor scale. The isolation of cell wall β-glucan was tested with two different methods: the alkaline-acid procedure coupled with hot-water extraction (method 1) and isolation based on cell wall autoclaving, lipids extraction and proteolysis (method 2). The isolated fractions were further analyzed with infrared spectroscopy. Results Obtained preparations contained approx. 82% of β(1,3)/(1,6)-glucan after shortened extraction comparing with procedures described in literature. Infrared spectra of examined preparations demonstrated highly similar pattern to β-glucan standard of Saccharomyces cerevisiae origin. The preparation produced by method 2 showed higher ratio of β(1,3)-to β(1,6)-glucan. The production efficiency for method 2 was 70%, while for the method 1 it was significantly lower, i.e. 49%, indicating substantial material losses during alkaline-acid purification. Conclusions The C. utilis ATCC 9950 yeast cultivated on waste deproteinated potato juice water supplemented with glycerol is a highly efficient system to obtain purified β-glucan preparation.

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Water properties in pâtés enriched with potato juice

Cited by 26 publications

References 21 publications

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties

Valorization of Deproteinated Potato Juice Water into β-Glucan Preparation of C. utilis Origin: Comparative Study of Preparations Obtained by Two Isolation Methods

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