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Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 25 kHz; 5 min) and the lactic acid bacteria strain (LAB; Lactiplantibacillus plantarum 299v and Lacticaseibacillus rhamnosus GG) on the quality of fermented pumpkin (Cucurbita pepo L.). The pumpkin was inoculated with 5 log CFU/g of specific LAB strain. Fermentation was carried out for 7 days at 35 °C. Some samples were US treated at the washing stage. During fermentation, there was an increase in the LAB count of 3 logarithmic cycles compared to the initial inoculum. For L. rhamnosus, preceding fermentation by US treatment contributed to an increased bacteria count of 4 logarithmic cycles. In the case of fermentation with L. rhamnosus, the lactic acid content was significantly higher than for L. plantarum. These samples are also characterized by higher sensory properties, desirability of taste, and overall desirability. Fermentation contributed to a decrease in carotenoid and phenolic compounds content and an increase in the antioxidant capacity of the pumpkins, regardless of the bacterial strain. [ABSTRACT FROM AUTHOR]

Introduction. In many countries worldwide, food fortification programs with iodine are carried out to minimise the risk of a deficiency of this element in the diet. However, preliminary studies have shown correlations between antioxidant activity and iodine content. Aim. The aim of this study was to examine the use of cauliflower and carrots as matrices for potassium iodide (KI) and potassium iodate (KIO3) at different concentrations. It was hypothesised that iodine compounds and their concentrations affect the antioxidant activity of fortified cauliflower and carrots. Material and methods. The study tested variable iodine concentrations: 0.023; 0.23; 0.77; 1.30; 2.30 and 3.0 mg KIO3 or KI/100 g. These iodine concentrations were applied to two varieties of carrot and two varieties of cauliflower. After the fortification process and 60, 120, 180, 240, and 320 days of storage, the iodine content was determined. Additionally, after 320 days of storage, the antioxidant activity of all vegetable samples was analysed (based on two free radicals scavenging indices, the DPPH scavenging capacity (DPPH•) and the ABTS scavenging capability (ABTS•+)). Results. Covariance between the iodine compound (KI/KIO3) and the ABTS•+ and DPPH• test results of fortified carrots and cauliflower was noted. For the samples of dried carrots and cauliflower with iodine concentrations from 0.23 to 3.0 mg kg-1 of KI or 0.23 to 1.30 mg kg-1 of KIO3, the free-radical scavenging capacity indices were similar to those for samples not fortified with iodine. However, for the samples of both carrots and cauliflower with KIO3 at 2.30 to 3.0 mg kg-1, the capacity to terminate ABTS•+ and DPPH• was lower than in samples without iodine. This was especially true after storage. Conclusions. Cauliflower and carrots can be good iodine matrices. However, to maximise free radical scavenging indices, iodine should be fortified at concentrations of up to 2.30 mg kg-1. [ABSTRACT FROM AUTHOR]

Copyright of Handel Wewnêtrzny is the property of Institute for Market, Consumption & Business Cycles Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Handel Wewnêtrzny is the property of Institute for Market, Consumption & Business Cycles Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Handel Wewnêtrzny is the property of Institute for Market, Consumption & Business Cycles Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Handel Wewnêtrzny is the property of Institute for Market, Consumption & Business Cycles Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background. The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. Material and methods. In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. Results. It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). Conclusions. In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent. [ABSTRACT FROM AUTHOR]

Background. Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of fl axseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic fl axseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined. Material and methods. EFEs from three Polish fl ax varieties (Szafir, Oliwin, Jantarol) were applied in the study. During 150-day storage of meat products, the lipid oxidation (peroxide and TBARS value) and thiamine retention were periodically monitored, alongside with methionine and lysine availability and protein digestibility. Results. The addition of EFEs significantly limited lipid oxidation in stored meatballs and burgers. EFE from brown seeds of Szafir var. was superior to the others from golden seeds of Jantarol and Oliwin. Moreover, the extracts reduced changes in thiamine and available lysine content, as well as protein digestibility, during storage time. The effect of EFE addition on available methionine retention was limited. Conclusion. The ethanolic fl axseed extracts exhibit antioxidant activity during frozen storage of meat products. They can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality. However, antioxidant efficiency of the extracts seems to depend on chemical composition of raw material (fl ax variety). Further investigations should be carried on to explain the issue. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare differences between healthy young people and young people with Crohn's disease in their sensory sensitivity to basic tastes. The investigations were conducted on a group of 185 people with Crohn's disease and 288 healthy people aged 20–31. The recognition thresholds of sweet, salty, sour, and bitter tastes were determined. The results showed that the young people with Crohn's disease were more sensitive to sour taste and less sensitive to bitter taste than the healthy subjects. The results also showed a relationship between the young Crohn's disease patients' sensitivity to bitter and sour tastes and the folic acid supplementation of their diet. However, there were no differences between the groups in their sensory sensitivity to salty and sweet tastes. Practical applications: The sensory properties and perception of foods are very important aspects of food selection and consumption, as they might regulate the nutritional status. Increased or reduced taste sensitivity usually suppresses appetite and results in weight loss, malnutrition, impaired immunity, and deterioration of medical conditions. The knowledge of the taste sensitivity of people with Crohn's disease will help researchers design food products of the right taste intensity. This may improve the nutritional status and quality of life of people suffering from Crohn's disease. [ABSTRACT FROM AUTHOR]

Background. Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc. Material and methods. The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffles and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). Results. Pastry products with buckwheat flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber content and scored high on customer desirability. Conclusions. Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people. [ABSTRACT FROM AUTHOR]

Background. Nutritive value of food is determined by its content of basic nutrients essen-tial for the proper functioning of the human organism. Buckwheat grain is one of the most valuable raw materials for production of groats as well as functional food. It is character-ized by high contents of starch, protein as well as dietary fibre. Apart from the above mentioned nutrients, buckwheat groats contain flavonoid compounds, playing the role of antioxidants. The aim of this study was to determine contents of dietary fibre and its fraction composition, thiamine and phenolic compounds in roasted buckwheat groats, as well as antioxidant properties of ethanol buckwheat groats extracts. Material and methods. Experimental material comprised roasted buckwheat groats pur-chased at a grocery shop. Contents of neutral detergent dietary fibre (NDF) and its frac-tions were determined by the detergent method according to Van Soest. Thermostable - -amylase (Termamyl 120 L) was used in the digestion of starch. Contents of total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) were deter-mined according to Asp et al. The content of thiamine was determined by the thiochrome method. Total polyphenol content was determined by colorimetry according to the Folina- -Ciocalteu method. Antioxidant properties of extracts were estimated based on the capac-ity of extracts to scavenge the DPPH• radical (1,1- diphenyl-2 picrylhydrazyl) and towards linolic acid. The capacity to inhibit self-oxidation of linolic acid was determined according to Lingnert et al. Results. The NDF and TDF contents in buckwheat groats, amounting to 5.63 and 8.4%, respectively. The fraction found in biggest amounts was the hemicellulose fraction (3.42%). The level of the IDF fraction was much higher (5.94%) than that of SDF (2.46%). Thiamine content was 0.519 mg/100 g product, while the total content of pheno-lic compounds extracted from buckwheat groats was 30.592 μg·cm-3. Ethanol extract of buckwheat groats was characterized by a high DPPH• radical scavenging capacity (80.8%) and exhibited high capacity to inhibit self-oxidation of linolic acid W0 = 0.86. Conclusions. Investigations showed that buckwheat groats, widely used in Polish diet, due to their content of biologically active substances, may be a raw material for the pro-duction of functional food. [ABSTRACT FROM AUTHOR]