Piłat B., Ogrodowska D., Zadernowski R. (2016): Nutrient content of puffed proso millet (Panicum miliaceum L.) and amaranth (Amaranthus cruentus L.) grains. Czech J. Food Sci., 34: 362-369.Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was performed in prototype equipment of the "Szarłat" company. The analysed mean values for puffed grains were starch (proso millet 72.58%, amaranth 55.53%), fat (proso millet 8.43%, amaranth 8.99%), proteins (proso millet 13.89%, amaranth 14.04%), amino acids (proso millet 48.30 g/kg, amaranth 54.03 g/kg), crude fibre (proso millet 4.29%, amaranth 4.47%), and its fractions, as well as the total polyphenol content (proso millet 0.98%, amaranth 0.19%). Based on the results, puffed proso millet grains had the highest amounts of phenolic compounds and starch, and the lowest amount of crude dietary fibre and fat. Furthermore, both products were the sources of micro-and macrocomponents, primarily potassium, calcium, magnesium, and phosphorus.

The objective of the study was to determine the chemical composition of a new linseed cultivar Złocisty, characterized by a light seed coat. In this study, determinations were conducted for contents of: water and volatile substances, protein, fat, dietary fiber, acid detergent fiber (ADF) and neutral detergent fiber (NDF), pectins, starch, saccharides, methyl esters of fatty acids, peroxide number of fat, acidic and iodine values of fat, as well as for the percentage contribution of particular forms of lipids, sterols and tocopherols. An analysis of the chemical composition of linseed oil and flour demonstrated that both of these products may be valuable components of dietary supplements. The chemical composition of linseed oil was determined with special attention paid to bioactive substances from tocopherols, sterols and phospholipids. Based on the assayed chemical composition of flour, it appears that it might constitute a rich source of dietary fiber and zinc. The management of both of these semi-products affords the possibility of waste-free seed processing.

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

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Streszczenie. Celem pracy było porównanie składu chemicznego korzeni marchwi pomarańczo-wej, purpurowej oraz białej. Analizowano zawartość cukrów, błonnika, pektyn, karotenoidów, związków fenolowych i witaminy C. Wykazano, że skład chemiczny korzeni badanych odmian marchwi był różny. Korzeń marchwi o barwie pomarańczowej ('Koral') zawierał najwięcej pektyn (6,37% s.m.) i karotenoidów (149,66 mg w 100 g s.m.), w tym głównie β-karotenu (ok. 50% sumy karotenoidów). W korzeniu marchwi purpurowej ('Purple Haze F1') najwięcej było cukrów ogółem (57,12% s.m.), a najmniej błonnika. Z kolei korzeń marchwi białej ('White Satin F1') zawierał najwięcej błonnika (50,76% s.m.), w tym również najwięcej frakcji rozpuszczalnej (40% ogólnej zawartości).Słowa kluczowe: marchew pomarańczowa, marchew purpurowa, marchew biała, skład chemiczny WstępMarchew (Daucus carota L.) jest jednym z najbardziej znanych warzyw korzeniowych uprawianych na całym świecie. Spożycie tego surowca i jego produktów ciągle wzrasta, co spowodowane jest tym, że są one ważnym źródłem wielu naturalnych substancji odżywczych, w tym przeciwutleniaczy (β-karoten, witamina C) i węglowodanów (błonnik, pektyny) (Arscott i Tanumihardjo, 2010). Dzięki karotenoidom korzeń marchwi pomarańczowej jest dobrym komponentem wielu napojów i potraw, nadając im atrakcyjną i stabilną barwę. Wielu badaczy potwierdza również związek dużej aktywności antyoksydacyjnej karotenoidów, w tym β-karotenu, z przeciwnowotworowym od-