FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2009

Stały URI zbioru

https://oa.zut.edu.pl/handle/20.500.12539/756

Przeglądaj

Przeglądaj FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2009 wg Autor "Iwański, Robert"

Teraz wyświetlane 1 - 5 z 5
  • Miniatura
    PozycjaOpen Access
    Quality of bread made from rye grown wiyh conventional and ecological methods
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Wianecki, Marek; Iwański, Robert; Stankowski, Sławomir; Tokarczyk, Grzegorz; Felisiak, Katarzyna; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Agronomy, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin
    There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower baking loss. The way of tillage had no essential influence on porosity. Bread made from cultivar Conduct grown with ecological way received the highest notes in the sensory assessment (31.5 points). The addition of 1-moll lactic acid to the dough enlarged bread volume, bread porosity and the total baking loss, not influencing on the sensory assessment of breads. In dependence of analyzed feature of texture the factor of changeability (the way of tillage, cultivar and the method of baking) influenced on the reological properties of breads from rye flour in different degree. The hardness, gumminess and chewiness of crumb depended on way of tillage, then on cultivar as well as the addition of souring agent. The cohesiveness of crumb depended on the way of tillage mainly. However there was affirmed no influence of the studied variables on bread springiness.
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku cukru i soli kuchennej na barwę przecieru marchwiowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of table salt and sugar on colour changes of fresh and sterilized (115ºC and 121ºC by 15, 30, 45, 60, 75, 90 min heating time) carrot pulps was tested. Independently from used agent, the changes in parameters L*, a* and b* increased with the temperature and heating time. They were expressed by the decrease of redness and lightness and the increase of yellowness. The 60–90 min heating time was differed significantly at p ≤ 0.05 in comparison to 15–45 min heating time in all tested variants. Sugar was more effective in colour and β-carotene stability in product. It was also taken as the better additive in the sensory evaluation.
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05 verified) showed significant influence of carrot addition on increase of L*, a* and b* colour parameters in tested concentrations. The best results in salmon colour direction coloring efficiency was observed in 40% carrot addition to row roach meat and 30% carrot addition to defrost roach meat. In the roach MOM after thermal processing acceptability of colouring increased with carrot concentration (range 40%–50% of carrot addition was optimal). The improvement of sensory parameters was observed after thermal processing of roach MOM generally.
  • Miniatura
    PozycjaOpen Access
    Wpływ metod konwencjonalnych i ekologicznych uprawy pszenżyta na wartość wypiekową mąk i jakość pieczywa
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Iwański, Robert; Wianecki, Marek; Tokarczyk, Grzegorz; Stankowski, Sławomir; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Agronomii, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The bakery properties of five Germany origin species of triticale from conventional and ecological tillage system were tested in bakery control process. The qualitative features of triticale bread depended on species of triticale and method of tillage system. Both, the bakery properties and sensory evaluation a conventional tillage system bread were higher. The addition of 1-moll lactic acid to bakery processing enlarged porosity and total baking weight losses, but not influencing on sensory evaluation of bread. The TPA hardness of ecological tillage system bread were about 15% higher (average value – 676.9[G]) than conventional tillage system bread (average value – 576.4 [G]). Similar results were received in gumminess and chewiness of TPA tests. The addition of 1-moll lactic acid significant influenced on results in the TPA tests.
  • Miniatura
    PozycjaOpen Access
    Wpływ powietrza i dodatku soli metali na zmiany barwy przecieru pomidorowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In this paper influence of concentration 100, 200, 300 μg · g-1 CuSO4 · 5H2O, FeSO4 · 7H2O and SnCl2 and aeration process on changes colour parameters (L*, a* and b*) in tomato pulps before and after 115 and 121ºC sterilization has tested. A colorant concentration (lycopene) and colour has marked in sensory evaluation. The results proved that increase of temperature independently from metal salt additition and sterilization time in aired probes are the main determining colour and lycopene concentrations factors in tested tomato pulps. Marked 32% L* and a* parameters decreasing after sterilization process in tomato pulps with CuSO4 · 5H2O and FeSO4 · 7H2O addition and 40% b* parameter increase in relation to control (without CuSO4 · 5H2O and FeSO4 · 7H2O addition). The 43% and 52% lycopene concentration loss in probes with CuSO4 · 5H2O and FeSO4 · 7H2O in tomato pulps after 121ºC sterilization were marked. The influence of 100 and 200 μg · g-1 SnCl2 addition was positive in colour creating and stabilization of tomato pulps before and after sterilization. Decreasing of redness was correlated with increasing of temperature in tomato pulps after air admission.