Search

Your search keyword '"Andrejko, Dariusz"' showing total 133 results
Start Over Author "Andrejko, Dariusz" Publication Year Range Last 50 years
133 results on '"Andrejko, Dariusz"'

8. Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace.

Author

Blicharz-Kania, Agata, Vasiukov, Kostiantyn, Sagan, Agnieszka, Andrejko, Dariusz, Fifowska, Weronika, and Domin, Marek

Subjects
BARS (Desserts), NUTRITIONAL value, GRAPES, SNACK foods, DRIED fruit, FRUIT industry, ORCHARDS
Abstract

Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials from the fruit industry. The study aimed to determine the effect of fortification of cereal bars with grape and apple pomace on their nutritional value, physical properties, and sensory quality. The control recipe was modified by replacing 10 or 20 g of sultanas with apple or grape pomace. The fortification with these food by-products resulted in a significant increase in the moisture content of the products, an increase in soluble fibre content, and a decrease in the level of antioxidant compounds. The strength of the cereal bars supplemented with grape and apple pomace increased. In addition, the panellists noticed a colour difference compared to the unmodified product (2 < ΔE < 5). A positive effect of the addition of the fruit pomace on the visual characteristics of the cereal bars was also observed. No changes were observed in the tastiness of the product. On the other hand, the aroma of the modified products and the texture of the bars containing the apple residue were less acceptable. In conclusion, cereal bars containing grape pomace and up to 10 g of apple pomace are characterised by high soluble dietary fibre content and desirable sensory and mechanical properties and are therefore recommended for industrial production. [ABSTRACT FROM AUTHOR]

Published
2023
Full Text
View/download PDF

15. Supplementation of Broiler Chicken Feed Mixtures with Micronised Oilseeds and the Effects on Nutrient Contents and Mineral Profiles of Meat and Some Organs, Carcass Composition Parameters, and Health Status

Author

Zając, Malwina, primary, Kiczorowska, Bożena, additional, Samolińska, Wioletta, additional, Klebaniuk, Renata, additional, Andrejko, Dariusz, additional, Kiczorowski, Piotr, additional, Milewski, Szymon, additional, and Winiarska-Mieczan, Anna, additional

Published
2022
Full Text
View/download PDF

21. Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls.

Author

Wirkijowska, Anna, Sobota, Aldona, Zarzycki, Piotr, Nawrocka, Agnieszka, Blicharz‐Kania, Agata, and Andrejko, Dariusz

Subjects
COCONUT, COCONUT oil, SENSORY evaluation, COCONUT milk, SNACK foods, FLOUR, DIETARY fiber
Abstract

BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS: The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION: White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Published
2022
Full Text
View/download PDF

38. Wpływ czasu moczenia na teksturę nasion soi

Author

Ślaska-Grzywna, Beata, Sagan, Agnieszka, Andrejko, Dariusz, Kamińska, Agnieszka, Starek, Agnieszka, Piecak, Anna, and Masłowski, Andrzej

Subjects
soaking, textural properties, soybean, Crop Production/Industries
Abstract

Changes in textural properties of Polan and Legenda cultivars of soybean seeds resulting from hydrothermal processing were analyzed. The seeds were subjected to treatment consisting of soaking them in water on 20ºC for 120 minutes and were taken out each time and were subjected to compression tests. During the process of soaking a decrease in the values of hardness and chewiness of soybean seeds occurs. Changes in hardness and chewiness of the Polan variety are described by means of the linear function. For every minute the values of hardness dropped by 1.71 N on the average, and of chewiness by 0.3 N. Changes in hardness and chewiness of the seeds Legenda variety were described by means of the exponential function. The coefficients of equations determined here suggest that for every minute there is a 2% reduction in hardness and a 4% reduction in chewiness.

Published
2015
Full Text
View/download PDF

39. PREFERENCJE KONSUMENTÓW NA RYNKU RYB I PRZETWORÓW RYBNYCH

Author

Ślaska-Grzywna, Beata, Andrejko, Dariusz, Stoma, Monika, Dudziak, Agnieszka, Kamińska, Agnieszka, and Sagan, Agnieszka

Subjects
fish, attitudes, consumer choices, fish products, Agribusiness, preferences
Abstract

The paper presents the results obtained from survey conducted among clients. The study was designed to test consumer preferences and attitudes on the fish and fish products market. Were used nonprobability method - quota sampling due to gender, age, education and place of residence. The research was conducted using an anonymous questionnaire, developed specifically for this work. The own research results demonstrated that education and age are factors differing opinions on the assessment of market fish and fish products. Both, the education of the respondents and their age made it possible to distinguish two segments of differentiating consumers. The first focus, represented mainly by the elderly, with higher education, characterized by an increased awareness of pro health fish products and they can discerned their taste compared to the second cluster composed mainly by younger people with primary education or vocational education.

Published
2015
Full Text
View/download PDF

40. UWARUNKOWANIA ORAZ OCENA SPOŻYCIA PRZETWORÓW POMIDOROWYCH WŚRÓD STUDENTÓW

Author

Jaśkiewicz, Teresa, Sagan, Agnieszka, Bochniak, Andrzej, Bronowicka-Mielniczuk, Urszula, Śląska-Grzywna, Beata, Kuna-Broniowska, Izabela, Andrejko, Dariusz, Wójtowicz, Justyna, and Olejnik, Joanna

Subjects
tomato products, Agribusiness, consumption, university students, lycopene
Abstract

The study aimed at assessing the awareness concerning the qualities of tomatoes and their products, as well as the frequency and determinants of their consumption by the students of the University of Life Sciences in Lublin. The respondents included 108 female and 122 male students. Statistical analyses (the test and the Kruskal-Wallis test) revealed some differentiation in that awareness, depending on the sex and place of residence. Women and residents of towns of up to 50,000 inhabitants revealed a higher level of awareness, as compared with men and residents of villages and towns with more than 50,000 inhabitants. Students with a higher level of knowledge regarding the composition of tomatoes and their effect on human organism consume tomato products more frequently and verify the content of packaging labels.

Published
2014
Full Text
View/download PDF

44. Food allergies in rural areas

Author

Stoma, Monika, primary, Ślaska-Grzywna, Beata, additional, Żukiewicz-Sobczak, Wioletta A., additional, Kostecka, Małgorzata, additional, Bojanowska, Monika, additional, Dudziak, Agnieszka, additional, Kuna-Broniowska, Agnieszka, additional, Adamczuk, Piotr, additional, Sobczak, Paweł, additional, and Andrejko, Dariusz, additional

Published
2016
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results