The aim of the presented paper was to investigate the effect of partial exchange of fat with potato fiber preparation “Potex” onto selected quality parameters of meat products. For testing of model batters their water holding ability and viscosity and pH-values were chosen as the most important. For final products their texture and sensory parameters were investigated. All obtained results showed significantly negative effect of this replacement on the quality of the investigated products. This preparation can be used as the extender but not as the fat exchanger.

Research on beavers was conducted, including morphometrical description, initial dissection, yield and the output of carcass elements. The results obtained were systematized depending on the body weight and sex of the animals. It was shown that some morphometrical traits differed in the groups under study. The lowest dressing percentage was characteristic of young beavers and amounted to 41.43%, and it resulted from the highest percentage of offal and skin. The percentage of elements in carcasses varied only according to the body weight of the animals.

Summary: The initial enzymatic hydrolysis of various starch kinds by two termostable alfa-amylases (Termamyl 120 L and Termamyl Supra) with different properties were carried out. Experimental conditions were similar for both enzymatic preparations. The obtained hydrolysates were tested by the following measurements: dextrose equivalent, turbidity measurement and iodine absorbance value. Termamyl Supra indicated better hydrolytic properties, higher quality of hydrolysates and economical profits.

Activity of two commercial pullulanase preparations has been compared with biochemical grade enzyme from Sigma. Of them PULLUZYME 750 was chosen as a reagent for hydrolysis of raw starch granules from different botanical species. The obtained results suggest that high amylose corn starch and native potato starch are more resistant to pullulanase action than wheat starch which under the action of this enzyme becomes slightly degraded.

Seeds of the grass pea (Lathyrus sativus L.) cultivars ‘Derek’ and ‘Krab’, with the dry matter content at the level of about 33%, were used for freezing and for canning. The level of ash, potassium, magnesium, calcium, iron, total phosphorus, phytic phosphorus, and alkalinity of ash were determined in the raw and blanched material and in the final products after 6-month storage. In comparison with the cultivar ‘Derek’, raw seeds of ‘Krab’ contained more magnesium, iron, total phosphorus, and the level of alkality of ash was similar. Blanching of seeds reduced the level of ash and its alkalinity, potassium and phytic phosphorus. The cooking of frozen seeds and canning induced the reduction of the analysed components except for ash, calcium and alkalinity of ash. As compared with ‘Derek’, the products of cultivar ‘Krab’, contained greater quantities of most of the analysed components.

The objective of the research was to find out what kind of transisomerization takes place during rafination of soya oil. Isomerization takes place during the production of oil. Transisomers are harmful for our health, so it is highly important to state their presence. In the research, the composition of fatty acids was characterized with the oil being raw, neutral, bleached and deodorized, as well as the composition of fatty acids of the deodorization of oil distillates.

In the research, the No. 1 Sacharomyces cerevisiae brewery yeast strain capacity to bind the Mg²⁺ ions was studied. The yeast was cultivated in stationary conditions in the YPD medium enriched with the MgSO₄·7H₂O or MgCl₂·6H₂O magnesium salts. The salts were being added in such an amount, to make the sheer element content in the medium amount to 0.25 g/dm³; 0.5 g/dm³ or 1.25 g/dm³. The YPD medium was enriched with magnesium ions at the beginning of the cultivation or in the end of the logarithmic phase of yeast growth. In order to evaluate the stability of bonds of Mg²⁺ ions with brewery yeast cells, the magnesium content was evaluated in the centrifuged yeast biomass that had and had not been washed with deionized water. The studied strain proved its capacity of permanent bonds with magnesium ions originating from the experimental media. MgCl₂·6H₂O added to the cultivation, favoured the binding of magnesium form the YPD medium by the brewery yeast and allowed obtaining slightly higher biomass yield than from experimental media with MgSO₄·7H₂O salt added. The largest number of biomass and magnesium that had bound with it (15.20 Mg²⁺/dm³ of medium) was obtained after 24-hour cultivation with chloric salt added in the amount of 1.25 g Mg²⁺/dm³ of medium.

The influence of medium composition on production of biosurfactants was studied in order to find the optimal cultivation conditions. In our experiments, biosurfactants yield increased with increasing glucose concentration. However, both carbon sources (glucose and postdeodorization distillate) were needed in high concentration in order to obtain a high production of biosurfactants. Candida bombicola ATCC 22214 produced to 118 g/l biosurfactants using glucose and postdeodorization condensate (rapeseed origin) in culture. A high concentration of biosurfactants was obtained when the medium consisted of 1 g postdeodorization distillate, 3 g glucose and 0.05 g yeast extract (Fig. 1 and 3). Composition of biosurfactants was characterized by HPLC-MS. Candida bombicola produced complex mixtures in the fermentation. The quantification of sophorolipids components was conducted with the HPLC-MS analyses and showed that mixtures of biosurfactants contain predominantly two diacetylated lactones SL-7 and SL-1 (Fig. 5 and 6 A, B).

Effects of seeds moisture (15, 20, 25%) and the temperature of extruder unit (80/100/120/100/100°C; 100/130/160/150/120°C; 110/160/200/180/140°C) upon the basic chemical composition as well as amino acids content in yellow and white lupine seeds were investigated. Apart from experimental factors, the significantly lower ether extract and crude fibre contents were noted in each extrudate. On the other hand, the contents of crude ash and crude protein in dry matter were stable and very similar to these of untreated seeds. Extrusion-cooking slightly decreased the content of most of amino acids in lupine protein. The largest losses were observed with respect to methionine (19%) and cysteine (13%) in yellow lupine extrudates. The susceptibility to enzymatic hydrolysis of protein was higher in all extrudates, compared to rough lupine ground. The highest increase in proteolyses activity was noted with respect to yellow lupine extrudates (16%)

Effects of yellow and white lupine seeds conditioning (15, 20, 25%) and 3 temperature profiles (80/100/120/100/100°C; 100/130/160/150/120°C; 110/160/200/180/140°C) on the changes in fatty acids content in ether extract during extrusion-cooking in twin-screw unit were examined. Extrusion-cooking had no effect on either essential fatty acids (C 18:2 and C 18:3) or the sum of UFA. On the other hand, some changes in qualitative content of FA were observed. The highest loses were noted with respect to C 20:1 (30-70%) and C 16:1 (about 50% compared to control) in yellow lupine extrudates. In the yellow lupine extrudates smaller amount SFA was established, compared to the rough ground. Specially susceptible to the extrusion-cooking conditions were C16, C18 and C22. In the white lupine extrudates the content of SFA was comparable to these of untreated seeds.

Preference degree of selected by 132 pre-school children food products was examined in the study. Preferential series were established for both: the total of the examined, and separately for young girls and boys. Degree was defined by children with usage of 4-point mimic scale and large-scale illustrations with colourful prints representing studied food products. Fast-food type products, sweets, fruits, vegetables, as well as meat and meat products were the mostly preferred groups of food products. High preference degree of meat dishes and particularly poultry, fish, as well as lean sausages was noticed. Among drinks, children drank the most preferably fizzy drinks, especially coca-cola, as well as lemon tea, and milk. Statistically significant influence of sex on preferences of some analysed food products was found. Girls preferred mostly apples, fish, potatoes and fruit juices while homogenized cheese, pears and berries were more often chosen by boys.

The elaboration of simple and rapid method of water content determination in butter is the main aim of presented paper. The near-infrared reflectance spectrometry method was chosen for this purpose. Experiments were carried out for 23 samples of butter. A very significant statistical correlation between values of spectrum reflectance and true water content in butter samples was found. This method is applicable for quality control of butter during its processing.

An original method and design of a sensor for electrical measurement of moisture content in comminuted food was presented. Equations were formulated presenting the dependence of electrical resistance of the tested sample on the resistivity (specific resistance) of food as well as the dependence of electrical capacitance of the investigated sample on the permittivity of food. Experiments were carried out on the measurements of moisture content in wheat flour and potato starch serving as examples. The results of these measurements were compared with the results obtained using the conventional gravimetric analysis. The time of moisture content measurement was 3 to 5 s, and the time it took to prepare the sample was not longer than 60 s. The advantage of the method is that the density of the investigated food sample does not affect the measurement results of moisture content.

Press is an important advertising vehicle on food market. The advantage of press advertising is a possibility of quick delivering of information and reaching the definite groups of receivers. The press titles differ in respect of possibilities of using them in food advertising, for example: because of definite groups of receivers, of costs of placing advertisements, etc. The aim of investigations was both quantitative and qualitative estimation of food advertising presented in selected titles of press. From the results of the analysis it follows that food advertising in press is not very popular. Food advertising constituted only 5.1% of all adverts. It reached 8.6% together with food supplements ads. The particular categories of press indeed differed in respect of food advertising. They were most often placed in women’s press, did not appear instead among titles directed to young people. Considerable part of food advertised in press did not belong to products recommended in correct diet.