The research was carried out to produce the maltodextrins with dextrose equivalent from 3 to 12 by controlled hydrolysis of starch. The enzymatic hydrolysis of autoclaved and extruded starch was performed using bacterial (Termamyl S and BAN 480L, Novo Nordisk) and fungal (Fungamyl 800L, Novo Nordisk) α-amylases. The time of reaction required to obtain the DE values 3, 5, 8, and 12 was determined. The oligosaccharides compositions were determined mainly by enzyme preparation used. The highest oligosaccharide concentrations with high polymerization degree were obtained using Termamyl S and BAN 480L preparations.

Starch hydrolyzates were prepared by treatment of starch (potato, corn, tapioca) with heat-stable alpha-amylase [EC 3.2.1.1.] and the dextrose equivalent, carbohydrate composition, viscosity and filtration rates were measured in obtained hydrolyzates. The differences of susceptibility of the tested starches to Termamyl 120 type LS action are small (less than 2 DE). Hydrolyzates with similar DE characterise the similar carbohydrate composition in spite of the use of a different kind of starch as a substrate. Filterability and viscosity of hydrolyzates depends on the kind of starch. Mixtures of tapioca and corn starches were shown to give hydrolyzates with similar viscosity to potato starch hydrolyzates.

The aim of this work was the analysis of the agglomeration influence on general properties of food powders. The material used in the research consisted of such powders as: sugar, cocoa, maltodextrine and milk. For the purpose of the research mixtures of these powders were made, in the proportions of: 20% cocoa and 0-80% sugar, 0-80% maltodextrine or 0-80% milk powder, which were then agglomerated. The analysis of general properties included the change in granulometric content, water content and activity, bulk density loose and tapped, flowability, repose angle from different surfaces, piling angle and reconstitutive characteristics such as wettability and solubility of the ingredients, their mixtures and agglomerates. The analysis of general properties has indicated a wide range of granulometric content and piling density of powdered mixtures, what influenced flowability and wettability. Agglomeration influenced general characteristics of mixtures and the degree of influence was dependent on their content. The best results were for the mixture and agglomerate containing 20% of cocoa + 80% sugar.

In this paper the flow properties for food particulate materials (two kinds of soy protein and two kinds of whey powder) were determined. Experiments were performed using shear tester according to Jenike procedure at four levels of normal consolidating stress at the range 6 ÷ 16 kPa. The flow parameters (cohesion, angle of internal friction, unconfined yield strength and flow function) are calculated for each of materials. They are then applied to estimate powder flowability. All flow parameter values differed significantly between soy protein and whey powders. Soy proteins were found to be non-cohesive, easy – flowing powders, then whey powders were found to be cohesive, difficult – flowing powders.

The aim of this work was to obtain “malt beverage” which includes viable cultures of lactic acid bacteria from Lactobacillus plantarum species and to estimate lifetime of these bacteria during 2-months of storing in temperature of 22ºC and 6ºC. After concluding storage period, a number of bacteria cells was in a range of 10⁷-10⁸ cfu/cm³ that is at higher level than minimum numbers of lactic acid bacteria needed for probiotical products. A decrease of pH value from 3.97 to 3.46 and 3.28 was observed in relation to storage temperature and an increase of total acidity from 0.14 to 0.27 and 0.60 g/100 cm³ of a product. After storage period /and during it/ a good sensor quality of “malt beverage” was reported.

The objective of this study was to investigate the thermodynamic parameters of the copigmentation reaction between three anthocyanins and two copigments: quercetin-5’-sulphonic acid (QSA) and flavones isolated from the roots of Scutellaria baicalensis Georgi and also to determine the factors that affected the reaction, while defining its thermodynamic parameters. The interactions of these molecules were observed via UV-VIS absorption spectroscopy. It was established that the pH and temperature affected the copigmentation process. The negative change of entropy, ΔS, as a measure of system ordering, is also a proof of copigment formation, under given condition. Our result indicates that the QSA formed the most stable complex with great affinity and system ordering. Comparing the obtained characteristics of QSA with flavones, it can be concluded that with QSA, where the affinity is lower, a more stable copigment is formed than in the case of flavones, were the situation is inverted. Temperature appears to be the basic parameter of the thermodynamic feasibility of the process, since the copigmentation process is exothermic and spontaneous.

The results of studies on the texture parameters and organoleptic evaluation of model meat products (beef and back fat; 1:1) with the addition (5, 10, 15 or 20%) of thermally processed oat kernel (90 min; 80ºC; water, 2% NaCl solution or 2% gelatin solution) are presented. The product texture was studied using the double deformation method (TPA). A significant statistical influence of the method of kernel preparation (type of solution) and its addition, on the texture parameters and thermal losses of the prepared model product was observed. The highest grades in the organoleptic evaluation were given to the product with 5-10% oat addition. The product structure on slice, its colour and consistency were proper. The 15-20% oat addition in product causes lower level organoleptic evaluation.

The paper presents the results of investigations on the weight losses pf pork carcasses during after-slaughter chilling depending on the carcass meatiness and weight. The results indicate that the highest weight losses upon after-slaughter chilling were reported for the carcasses with the lowest weight and the highest meatiness, while considerably lower weight losses were observed in the carcasses with a higher weight, lower meatiness and higher fatness, which was confirmed in the statistical analyses. A two-step system of pork carcasses chilling applied at the Meat Plant in Białystok ensures sufficient chilling of the carcasses, which is proved by a mean temperature of 4.14ºC reached inside after 24 hours of chilling.

Influence of functional additives (κ carrageenan, soya protein isolate and wheat fibre) on technological and physico-chemical properties of low-fat frankfurters were studied. Two levels of carrageenan addition were used (0.5% and 0.6% in meat blends) and in the selected variants 2% of soya protein isolate or 1% of wheat fibre were added. When instead of 0.5% of κ carrageenan, 0.6% of carrageenan together with 2% soya protein isolate or 1% of wheat fibre were used, it caused significant statistical reduction of storage losses under refrigerated conditions of frankfurters. Addition of soya protein isolate and wheat fibre to blends with κ carrageenan did not improve significantly sensory quality of frankfurters. There was no difference between properties of products with addition of soya protein isolate and wheat fibre.

The aim of the work was to determine the effect of potassium iodide on quantitative and qualitative changes of thiamine during thermal processing (cooking) and storage of turkey meatballs. It was found that cooking resulted in 50% loss of total thiamine. Cool storage increased the losses by about 18%, while the use of the –18ºC temperature for 30 days caused about 10% loss of the total thiamine. Addition of salt iodinated with potassium iodide increased the losses of both free and bound thiamine during cooking and storage by about 6%. Application of a collagen preparation impregnated with potassium iodide, and a mixture of collagen preparation with iodinated salt limited the losses up to 2%.

Cultivation has been performed of isolated earlier low-protease mutants and parental strain in the presence of novel inducers of cellulases production – lactulose and lactobionic acid mixed with lactose in the ratio 1:1. Nine among ten tested during batch cultivation low-protease mutants exhibited lower ability for the production of proteases than parental strain M-7. Higher enzymatic activities have been estimated (cellulolytic, xylanolytic and beta – galaktosidase) of culture filtrates during cultivation in the presence of mixtures of lactobionic acid and lactose in comparison to lactulose and lactose. Tested, during continuous cultivation, low-protease mutant T. reesei Mp5 exhibited high resistance for the temperature shifting. FPU activities of culture filtrates were stable in the high range of temperature of cultivation (26-34ºC). In addition current knowledge about correlation between protease and other enzymes of culture fluids of selected filamentous fungi has been reviewed. The ways of preventing homologous and heterologous protein produced by fungi and bacteria from enzymatic cleavage by proteases have been also described. This work is an introduction for future studies on correlation between proteases and other enzymes in culture filtrates of Trichoderma reesei.

The aim of this study was the comparison of some properties of 10 apple cultivars and evaluation of quality of minimally processed product. The lowest browning and the highest lightness value L* of ‘Elstar’ and ‘Szampion’ apples were observed. The vacuum impregnation of apple slices with inhibitors of browning and sucrose solution was effective for all cultivars. However, vacuum impregnation caused deterioration of apple slices texture.

The aim of this work was to determine the effect of immersion in hydrogen peroxide on the quality of the shredded celeriac packaged in modified atmosphere. It was found that the immersion in H₂O₂ solutions and modified atmosphere packaging containing CO₂ improved lightness L*, sensory attributes and microbiological quality of the product in comparison with other samples immersed in distilled water and packaged in the air. Atmosphere containing 10% CO₂, 2% O₂ and 88% N₂ was the most effective in the inhibition of the growth of microorganisms of the shredded celeriac.

The estimation of sensory, physicochemical and microbiological properties of potato chips was the aim of this study. The investigation included samples of chips which represented 32 consignments of chips produced by four companies. The samples of chips were bought in shops in Szczecin. The results of this work show that majority of chips samples of all producers did have an excessive percentage participation of broken and defective chips. The mean organoleptic evaluation by points of chips of each producer oscillated in range 3.74-4.21 and differences between means were statistically significant. Content of water, sodium chloride and fat in all tested chips fulfilled the requirements of the standard. However, in some samples, the fat extracted from chips characterized by too high acid value (> 1.0) and/or peroxide value (> 3.0). It was stated that except of moisture, in chips of each producer differences between mean level of fat and sodium chloride contents, acid value and peroxide value were not significant. The microbiological quality of all tested samples of chips was good.