Żywność wysokoprzetworzona i jej wpływ na zdrowie dzieci i osób dorosłych

Kapczuk, Patrycja; Komorniak, Natalia; Rogulska, Karolina; Bosiacki, Mateusz; Chlubek, Dariusz

doi:10.18388/pb.2020_309

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…These are sausages with not the best composition, because they contain soy protein and modified starch, which are a filler, sausages are a meat product that does not contain fillers 15 . Another disadvantage is the presence of stabilizers and flavor enhancers 16 that may have a negative impact on the human body, especially children.…”

Section: Aromasmentioning

confidence: 99%

Analysis of the Declared Composition of Sausages Available on the Polish Market

JARNOT¹,

MESINGER²

2023

AAMC

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Due to the increasing pace of people's lives, the demand for convenient food is increasing. An example of such food are sausages. Sausages are a meat product, so in their composition the vast majority should be high-quality meat. Another characteristic of sausages is their homogenization and soft texture. In addition, it is a product that has been designed with the desired sensory qualities both hot and cold. For these reasons, among others, sausages are a frequent choice of consumers in the meat products segment. Unfortunately, not all of these products are considered wholesome meat products. This, however, shows that these are not always products that should be consumed in the daily diet, e.g. by children and sensitive consumers. The aim of this article was to analyze the composition of sausages of various brands (both discounters' own brands and those enjoying great popularity) and to classify them in terms of quality.

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Section: Aromasmentioning

confidence: 99%

Analysis of the Declared Composition of Sausages Available on the Polish Market

JARNOT¹,

MESINGER²

2023

AAMC

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“…Duże spożycie soli zwiększa ryzyko rozwoju chorób układu krwionośnego oraz występowania udaru mózgu, a w przypadku kobiet w ciąży zwiększa ryzyko wystąpienia stanu przedrzucawkowego. Podwyższone stężenie sodu w surowicy krwi powoduje rozwój niewydolności nerek (Kapczuk, Komorniak, Rogulska, Bosiacki i Chlubek, 2020).…”

Section: Analiza Zawartości Chlorku Soduunclassified

Ocena wybranych właściwości zalewy solankowej i soku z kiszonych ogórków

Ryznar-Luty¹,

Szymański²

2020

Engineering Sciences And Technologies

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JEL Classification: I10Streszczenie: W ostatnich latach rośnie zainteresowanie żywnością funkcjonalną i tradycyjną. Konsumenci poszukują produktów zawierających składniki prozdrowotne. Celem badań była ocena wybranych właściwości zalewy solankowej oraz soków z ogórków kiszonych. Wykonano oznaczenia zawartości witaminy C, chlorku sodu, pH, kwasowości oraz przeprowadzono obserwacje drobnoustrojów w badanych roztworach. Wszystkie badane roztwory charakteryzowały się podobnymi parametrami. Stwierdzono, że zarówno zalewa solankowa, jak i sok z ogórka kiszonego miały wysoką zawartość chlorku sodu. Jedynie zalewa solankowa charakteryzowała się istotną różnicą zawartości kwasu askorbinowego w porównaniu z sokami z ogórków kiszonych. Wykazano, że zarówno sok z ogórka kiszonego, jak i zalewa solankowa zawierają substancje prozdrowotne. Witamina C, bakterie kwasu mlekowego i ich metabolity, takie jak kwas mlekowy, mają pozytywny wpływ na organizm człowieka. Jednakże osoby, które mają problemy z nerkami lub nadciśnieniem, powinny ograniczyć spożycie tego typu napojów ze względu na wysoką zawartość soli.

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“…In recent years, the production and consumption of highly processed foods, poor in fiber, which is a valuable food component that affects metabolism and physiological processes in the human body, has increased significantly [1]. Health benefits associated with consuming dietary fiber include preventing constipation, improving intestinal peristalsis, preventing colon cancer [2].…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

et al. 2022

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In recent years, there has been an increase in consumer interest in functional foods enriched with health-promoting ingredients, which include dietary fiber. Therefore, the present study investigated the functional properties of fruit fiber preparations, i.e., cocoa, chokeberry, and apple fiber preparations, then designed wheat bakery products, kaiser rolls, with these fibers and evaluated the designed products. The fiber preparations selected for the study were evaluated for water binding properties (WHC), solubility (WSI), total polyphenol content, and antioxidant activity using a spectrophotometric method. In the designed bakery products, the weight losses occurring during baking were determined, specific mass, and hardness were evaluated, and sensory evaluation was carried out using a descriptive method. The tested fiber preparations showed varying water solubility, ranging from approximately 17% for cocoa fiber to approximately 30% for chokeberry one. The highest values, both in polyphenol content and antioxidant properties, were characteristic for chokeberry fiber, at 7.0 mg GAE/1 g and 10.1 Trolox/100 g, respectively, while the lowest values were for apple fiber (1.6 mg GAE/1 g, 3.6 Trolox/100 g). Baked products, kaiser rolls, with the proportion of the tested preparations at a lower addition level (3% flour replacement) had more favorable sensory characteristics than those containing a higher proportion of fiber (6% flour replacement). Considering all the tested fiber preparations, the rolls with the addition of chokeberry fiber preparation were the most favorable in terms of sensory characteristics. As the proportion of apple and cocoa fiber preparations in the rolls increased, the hardness and intensity of the bitter taste also increased. The designed bakery products could be a valuable addition to the assortment of semi-confectionery breads (yeast doughs), where the unfavorable bitter taste could be masked by the addition of, e.g., dried fruits (cranberries, raisins), nuts, sunflower seeds, or fruit filling.

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Żywność wysokoprzetworzona i jej wpływ na zdrowie dzieci i osób dorosłych

Cited by 4 publications

References 20 publications

Analysis of the Declared Composition of Sausages Available on the Polish Market

Analysis of the Declared Composition of Sausages Available on the Polish Market

Ocena wybranych właściwości zalewy solankowej i soku z kiszonych ogórków

Functional Properties of Fruit Fibers Preparations and Their Application in Wheat Bakery Products (Kaiser Rolls)

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