The effects of three dehydration temperatures at 50, 60 and 70 °C of convective drying method on fresh fruits of black chokeberries (Aronia melanocarpa L.) were evaluated. The drying temperatures were found to have significantly different effects on the characteristics of dried fruits and powders, made by the dried fruits. The maximum drying rate at a temperature of 50 °C was 59 g/h, at 60 °C 102 g/h, and at 70 °C 115 g/h, and thus the drying time was 37 hours, 27 hours and 23 hours respectively. The drying temperature at 50 °C caused the least damage to the cell structure of the fresh chokeberries, bioactive components (anthocyanins, flavonoids, phenols) and total antioxidativity. The dehydrated chokeberries at the temperature of 50 °C had the highest ratio of total anthocyanins (376.89 ± 5.73 mg cyn-3-glu / 100 g dm), total flavonoids (1037.19 ± 3.83 mg CE / 100 g dm), phenols (1918.79 ± 3.26 mg GAE / 100 g dm) and antioxidant activity (37.11 ± 0.28 mg TE / 100 g dm). The drying process at a temperature of 50 °C required longer drying period, higher energy need and produced the chokeberry powder, which gave the bread with the best sensory characteristics, compared to a drying process at a temperature of 60 °C and 70 °C.
Summary Background Vascular calcification (VC) is highly prevalent in dialysis (HD) patients, and its mechanism is multifactorial. Most likely that systemic or local inhibitory factor is overwhelmed by promoters of VC in these patients. VC increased arterial stiffness, and left ventricular hypertrophy. Thus, the present study aimed to investigate the association of VC and myocardial remodeling and to analyze their relationship with VC promoters (fibroblast growth factor 23-FGF23, Klotho, intact parathormon-iPTH, vitamin D) in 56 prevalent HD patients (median values: age 54 yrs, HD vintage 82 months). Methods Besides routine laboratory analyzes, serum levels of FGF 23, soluble Klotho, iPTH, 1,25-dihydroxyvitamin D3; pulse wave velocity (PWV); left ventricular (LV) mass by ultrasound; and VCs score by Adragao method were measured. Results VC was found in 60% and LV concentric or eccentric hypertrophy in 50% patients. Dialysis vintage (OR 1.025, 95%CI 1.007–1.044, p=0.006) FGF23 (OR 1.006, 95% CI 0.992–1.012, p=0.029) and serum magnesium (OR 0.000, 95%CI 0.000–0.214, p=0.04) were associated with VC. Changes in myocardial geometry was associated with male sex (beta=-0.273, 95% CI -23.967 1.513, p=0.027), iPTH (beta 0.029, 95%CI -0.059–0.001, p=0.027) and vitamin D treatment (beta 25.49, 95%CI 11.325–39.667, p=0.001). Also, patients with the more widespread VC had the highest LV remodeling categories. PWV was associated patient’s age, cholesterol, diastolic blood pressure, LV mass (positively) and serum calcium (negatively), indicating potential link with atherosclerotic risk. Conclusions Despite to different risk factors for VC and myocardial remodeling, obtained results could indicate that risk factors intertwine in long-term treatment of HD patients and therefore careful and continuous correction of mineral metabolism disorders is undoubtedly of the utmost importance.
Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose
Sucrose‐free spreads containing different share of maltitol (100, 70 and 30% as a bulking agents) are investigated with the aim to improve energy. Spreads with maltitol were produced in ball mill. The quality of produced spread mass is determined by moisture, size of the largest cocoa particle, yield stress and Casson plastic viscosity. The lowest energy values have spreads containing 100% maltitol. Spreads with maltitol do not have hygroscopic nature (moisture parameters are constant). Regardless of the sweetener type, spreads produced at maximum mixer speed rotation (50 r/min) have the lowest size of largest particle. Spreads containing 100% maltitol have greater plastic viscosity and significant viscous properties. Dynamic oscillatory measurements showed the spreads with different maltitol share are the viscoelastic solids, with dominate elastic component. The viscous component is dominant at lower frequencies (frequency <2 Hz). According to the rheology parameters, the best and the worst solution is if sucrose is replaced with maltitol, as a bulking agent, 100 and 30%, respectively.Practical ApplicationSugar‐free confectionary products have become very popular nowadays. The energy value of spreads could be improved by selection of appropriate sweetener (maltitol). Hence, the maltitol share in this study would benefit the reducing energy value of spreads. It would be also useful for the future research to find the optimal maltitol share in spreads under different process conditions. The results confirm that rheology properties of spreadable food play important role in consumers' acceptability, because they indicate the moment that system starts to flow.
Chemical, antioxidant, and sensory properties of bread with black chokeberry (Aronia melanocarpa L.) fruit powders (CP) were examined. The CP was used to substitute 1, 2.5, 5, and 10% of wheat flour. Total cellulose, ash, phenolics, flavonoids, and antioxidant activity of bread were increased with higher CP levels regardless of the dehydration temperature of chokeberry. Bread with 10% of CP, irrespective of the dehydration temperature of chokeberry, had the highest ratio of total cellulose (1.51%–1.69% dry weight), total ash (2.25%–2.26% dry weight), phenolics (209.30–232.47 mg Gallic Acid Equivalents/100 g dry weight), flavonoids (202.78–230.18 mg Catechin Equivalents/100 g dry weight), and antioxidant activity (41.2–54.5 mg Trolox Equivalents/100 g dry weight). The best sensory results of bread were obtained with 5% of CP. As CP replacement was increased, the color of bread became darker (L*), more reddish (+a*), and less yellowish (b*) pigmented region. Practical applications Traditional wheat bread has been the principal food in the World, and many wheat flour alternatives in yeast‐leavened bread making are being exploited nowadays. In this research, wheat flour was substituted with chokeberry powder. The objective was to develop a new nutritive formula of white wheat, yeast‐leavened bread enriched with phenolics, cellulose, minerals, and with pleasant sensory characteristics. The results obtained in this study showed that chokeberry powder was able to replace up to 10% wheat flour and could provide a significant health improvement as an acceptable functional product. Bread samples with 10% of chokeberry powder had the highest ratio of cellulose, ash (minerals), total phenolics, flavonoids, and antioxidant activity. The best sensory characteristics were obtained with 5% substituted flour with chokeberry powder. The new nutritive bread has an increased level of active materials with positive potential for human health.
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