The performed investigations evaluated the growth dynamics of Lactobacillus acidophilus DSM 20079, Lactobacillus acidophilus DSM 20242, Bifidobacterium bifidum DSM 20082, Bifidobacterium bifidum DSM 20215, Bifidobacterium bifidum DSM 20239, Bifidobacterium bifidum DSM 20456 in media supplemented with various saccharides, including prebiotic preparations. The addition of saccharides to the medium exerted a significant influence not only on the number of bacterial cells but also on their acid-creating capability. Glucose, lactose and saccharose turned out to be the easiest available saccharides for all the bacterial strains tested. In the media supplemented with these sugars the highest numbers of bacterial cells were determined. At the shortage of mono- and disaccharides, all strains of the bacteria tested were capable of utilising the prebiotic preparations as sources of carbon and energy in the media. The amount and isomeric forms of lactic acid produced by Lactobacillus acidophilus DSM 20079 and Bifidobacterium bifidum DSM 20239 were determined. Both strains meet the requirements adopted by the WHO and produce more than 70% lactic acid L(+) in the media with the addition of various saccharides. Lactobacillus acidophilus DSM 20079 was found to produce significantly higher amount of lactic acid in different media.

The investigation covered broccoli, green cauliflower and Brussels sprouts. The evaluation concerned the raw material; the material after blanching; the material after cooking; and frozen products from blanched (traditional method) and cooked (modified method) material, stored at –20°C and –30°C then prepared for consumption using water-cooking in the traditional method and thawing by microwave in the modified method after 0, 4, 8 and 12 months of frozen storage. Depending on the investigated sample, the vegetables prepared for consumption after 12 months of frozen storage retained total chlorophylls as follows: broccoli, 45-66% of the content in the raw material; green cauliflower, 30-45%; and Brussels sprouts, 66-78%. In comparison with the traditional method, the mean content of chlorophylls in Brussels sprouts obtained using the modified method was 16% higher; however, in broccoli the content was lower by 23% and in cauliflower by 21% on average. Lower storage temperature resulted in higher content of chlorophylls in all investigated vegetables.

The objective of our study was to determine and compare the neutral dietary fibre (NDF) and acid dietary fibre (ADF) contents in the pomace from the processing of two apple varieties (Idared and Champion), two strawberry varieties (Ducat and Kent), chokeberry, black currant, red cabbage, and two carrot varieties (Black carrot and Dolanka). Chokeberry pomace was found to contain the largest, and Dolanka carrot pomace the smallest amounts of NDF and ADF. The results imply that chokeberry pomace, black currant pomace and strawberry (both Ducat and Kent) pomace should be recommended as best suited for the production of high DF food components.

The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-hydroxyethyl cellulose) on the rheological properties of composite flour dough and final quality of baked goods was investigated. Addition of these compounds concluded in higher water absorption capacity (from 60.5 to 68.3%) and dough stability (from 6.5 to 14 min). The incorporation of hydrocolloids into the loaves also influenced volume, cambering and sensory acceptance of final products in different ways. Baked goods shelf life evaluated during 72 h storage period through bread firmness values showed, that loaves prepared with hydrocolloids extent products contained celullose derivate were softened when control sample. In conclusion, guar gum could be recommended as improver in the bread-making performance owing to its good rheological, sensory and crumb softening effects.

The aim of the study was to investigate the effect of selected technological additives (NaCL, sodium lactate and lactic acid) on shelf life of ground meat. It was found that all the three substances cause reduced microbial growth. Dynamics of action in case of each of these substances vary and depend on their concentrations. A limitation in the feasible amount of applied additives may be their effect on sensory attributes of the product. There is a marked, advantageous interaction of the preserving activity of these substances. Using recorded results it is possible to optimize the composition of the mixture of analysed additives.

The aim of the study was physicochemical and sensory characterization of kefir manufactured from sheep milk following its production and storage at refrigerated conditions. Sheep milk inoculated with different starter cultures was incubated at the temperature of 23°C (culture DA) and 26°C (culture DC) for the period of 16-18 h until it reached pH of 4.6. The obtained kefir was assessed on the basis of: the extent of its acidification, the content of taste and smell substances and the results of sensory evaluation. The initial titratable acidity of the kefir manufactured with the assistance of the DA culture reached 48.2°SH and was by 14% higher than that of the kefir manufactured with the DC culture. After 21 days of storage, the titrable acidity of the kefir was by 6.5°SH higher in comparison with the values obtained directly after its manufacture. With the passage of storage time, the amount of free fatty acids (FFA) in the examined kefir samples increased significantly. Higher quantities of FFA were found in the kefir with the DA culture than with the DC culture. Kefir obtained with the assistance of the DA culture contained less acetaldehyde and diacetyl directly after manufacture. The quantities of these compounds underwent significant changes during storage. Kefirs manufactured using the DC cultures were more desirable from the sensory point of view than those manufactured using the DA culture. Irrespective of the applied starter culture, the highest overall acceptability scores were awarded to the kefir on the 7th day of storage.

The objective of this study was to examine the relation between the content of pentadecanoic acid C15:0 (PA) and heptadecanoic acid C17:0 (HA) in human milk and the type of the mothers' diet and determine the content of these fatty acids in infant formulas and follow-up formulas available on the market. Thirty-four, healthy mothers, aged 24-33 y were take part in the study. Mothers were classified according to their diet status into one of two groups: diet low in dairy products (15) and standard diet (19). Analyzed 12 differences infant formulas, 6 infant formulas and 6 follow-on formulas. In the group of women whose diet was low in dairy products, the PA content of human milk fat reached on average 0.195 ±0.017% of total fatty acids, and the HA content – 0.202 ±0.012%. In the group of women eating a standard diet, a statistically significant increase was observed in the PA and HA content of milk fat which on average reached: PA – 0.406 ±0.019% and HA – 0.360 ±0.015% of total fatty acids. It was concluded that in respect of human milk, PA and HA could be regarded as biomarkers of milk fat consumption by lactating women. From among 12 investigated infant formulas (IF) and follow-up formulas (FF) which are available in retail, PA of 0.63 to 0.98% and HA of 0.37 to 0.60% of total fatty acids was found in only 4 formulas which contain bovine milk fat. In IFs which, according to the manufacturer's statement, do not contain milk fat, PA content was from 0.04 to 0.07% and HA – from 0.02 to 0.08% of total fatty acids.