Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content, water activity (aw), microbiological parameters (total plate counts, Enterobacteriaceae, total yeasts and moulds count) and content of mineral elements (potassium, magnesium, iron and calcium) were determined in the osmodehydrated mushroom samples. Response surface methodology and analysis of variance were selected to estimate the main effects of the process variables (temperature, time, concentration) on process performance and selected mushroom attributes (microbiological counts, chemical composition and mineral content). Increase in the values of applied osmotic process parameters led to the significant increase in the content of minerals (for example, an increase in K and Ca content by 269.42% and 939.03%, respectively) and a decrease in aw values (from 0.941 to 0.811), decrease in microbiological load and relative protein content (decrease by 33.07%), indicating a possibility for prolonged shelf life and suitability for further processing. The osmodehydrated mushrooms could be considered as ingredients for new functional (semi)products due to improved nutritive profile.
Two rheological methods were used for determining the quality of five different spelt flour samples as a raw material for pasta making. The measurements encompassed correlations between the mixolab and alveograph data and textural attributes for dry and cooked pasta, as well as pasta color. The flour denoted by 5 was scored as the most convenient raw material for pasta due to the following mixolab data: protein weakening (0.67±0.05), starch gelatinization (1.69±0.10), amylase activity (2.34±0.15), starch retrogradation (3.38±0.27), as well as good alveograph data: resistance to deformation (49±2), dough extensibility (77±1) and deformation energy (121±3) and their correlation with quality of Pasta 5 (hardness 5182.06±7.48g, adhesiveness 10.25±1.16 gsec, work of shear 410.33±5.44 gsec, fracturability 24.38±1.84 g, flexibility 27.02±1.69 mm). The method of principal component analysis proved to be a useful tool for detection of structure in the relationship beetween measuring rheological data and spelt pasta texture and color attributes.
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an amount of 1-5 % had no statistically significant influence on the fermentative performance of Saccharomyces cerevisiae in dough. A further increase in the amount of YE added, namely from 5 % to 10 %, decreased the FA from 884.61 to 777.26 ml CO 2 /g dm 2h, which corresponds to 12.1 %. The decrease in FA with the addition of YE in an amount over 5 % was much more pronounced in the second hour of the fermentation. Furthermore, YE was found to be an excellent source of protein (70.42 g/100 g of dry mass) and different minerals, especially Mg (513.91 mg/kg on a dry mass basis) and Ca (36.27 mg/kg), enabling the production of protein-and mineralenriched bread.
In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO 4 with the addition of various types of anionic polyacrylamides (PAMs) is presented. The effects of molecular weight (MW) and the surface charge type of anionic polyacrylamides on the pectin precipitation were investigated. These compounds cause the process of charge neutralization of pectin macromolecules, followed by two mechanisms of polymeric bridging effect: Ca 2+ bridges between anionic polymer molecules and pectin particles that promote the coagulation of pectin and Ca 2+ bridges between anionic polymers that hinder coagulation of pectin. The aim of this paper was to examine the effect of CaSO 4 mixture and anionic PAMs of different molecular weights and degree of ionizaton to increase the efficiency of removal of pectin from sugar beet juice. Two pectin preparations were isolated from sugar beet pulp. CaSO 4 was added to 100 cm 3 (0.1 % wt) pectin solution. Studies were performed with 10 different concentrations of CaSO 4 solution (50-500 mg/dm 3) with the addition of anionic PAM with two ionization degree and three molecular weight, concentrations of 3 mg/dm 3. The efficiency of pectin precipitation was monitored by measuring the zeta potential. The bridging effect of Ca 2+ ions between anionic PAMs and pectin has increased with an increase in the MW of the anionic PAMs. Using anionic PAM of the largest MW (1500 • 10 6 g/mol) and a lower degree of ionization (30%), the optimal amounts of CaSO 4 were measured: 340-355 mg/dm 3. These optimal concentrations were achieved at the zero value of the potential zeta when the pectin particles were discharged.
Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from baker?s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.
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