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The research is expected to show the phenomenon of structure formation when preparing and freeze-drying gels and explain the influence of the process parameters (time of aeration, the type of hydrocolloids) on the formation of the internal structure and physical properties of a dried product, especially mechanical and acoustic properties. This achievement will contribute to the development of the science of food and human nutrition, especially within the context of the popular research on aerated diet products. The expected result will be the ability to develop a new technology for producing food with a delicate texture, using the phenomenon of sublimation. As a result, designing changes in the structure of freeze-dried fruit gels with a delicate structure will be possible due to the choice of ingredients and aeration parameters in order to develop innovative food characterised by favorable nutritional, health and functional properties, which will be attractive for the consumers.

the aim of this study was to evaluate the strength of vitelline membrane and its correlation with other morphological traits and the viscosity of egg yolk of different poultry species: goose, turkey, muscovy duck, chicken, guinea fowl and Japanese quail. vitelline membrane strength (vms) was defined as work and force after the deformation of yolk at 6 mm. Bird species affected the VMS of egg yolk. the lowest strength was measured for the vitelline membrane of goose egg yolk. there were no apparent differences in the strength of vitelline membrane for ducks, guinea fowl, chickens and Japanese quail. in contrast, the vitelline membrane of turkey egg yolk appeared to be of the highest strength. Statistically significant positive correlations were observed between VMS and yolk index, while there was no correlation between the weight of the eggs and egg yolk. the work deformation of yolk was positively correlated with the viscosity of poultry egg yolk. Key words: egg yolk, vitelline membrane strength, yolk index, viscosityA vitelline membrane is an integral part of egg yolk, separating it from egg white (albumen). By surrounding slurry yolk, it gives a spherical shape. The structure of vitelline membrane integrity is of high biological importance. It protects the inner part of yolk against pathogens and allows the proper course of embryogenesis. During the incubation embryonic cells are responsible for structural alterations in the vitelline membrane which weaken the membrane and subsequently cause it to rupture over the embryo. After 48 h of incubation, the mechanical strength of the membrane is decreased by 73%. The factors responsible for weakening of the membrane during development have not been determined. Romanoff and Romanoff (1949)

The aim of this study was to analyze the structural properties and their effect upon the sensory perception of short-dough biscuits with a reduced content of fat (74.1, 64.8 and 55.6%) and various addition of inulin (9.3 and 18.5%) in the formula. The principal component analysis presents correlations between structure parameters of biscuits determined with the use of an FEI QUANTA 200 scanning microscope and a helium pycnometer (Quantachrome), as well as sensory discriminants. The biscuits were characterized by open structure with a high number of pores. The biscuits with fat and inulin participation relatively -74.1 and 9.3%, as well as 55.6 and 9.3% -had the lowest porosity. Significant correlations have been found between taste and smell related to size area of air cells, as well as crispness and hardness related to shape coefficient. Correlations determined in this study proved that the structural properties of biscuits affect their sensory perception by consumers. PRACTICAL APPLICATIONSThe appropriate structure of short-dough biscuits depends on the selection of their ingredients. Development of many diseases depending on diet, e.g., obesity, is due to a very high intake of fat or sugar. For this reason, formulas of food products are developed with reduced contents of these components or with the use of their replacers which -apart from decreasing the calorific value -impart healthpromoting functions to food products. Sparse studies are available today that address structure analysis with simultaneous evaluation of the sensory properties of short-dough biscuits with reduced fat content or with the use of fat replacers. Hence, such an analysis would facilitate the appropriate selection of recipe ingredients that will ensure the highest possible quality of the biscuits.