Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace.

Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale ( L. var. ) leaves.

Dried vegetables are widely used in food production. Kale leaves, due to their high health-promoting properties, can be a valuable raw material for drying. The aim of the study was to evaluate the effect of blanching, drying methods (air-drying, freeze-drying), the time and temperature of storage on the content of ash, minerals, vitamins B, B, and tocopherols in dried kale products.

Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products.

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B, and B, as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined (∗, ∗, ∗, ∗, and ).

Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace.

Quality assessment of low-sugar jams enriched with plant raw materials exhibiting health-promoting properties.

Low-sugar gooseberry jams enriched by the addition of black chokeberry, elderberry, Japanese quince, flax seeds and wheat germs were examined for the content of total polyphenols, total flavonoids, and total anthocyanins as well as their antioxidant activity (DPPH, ABTS, and FRAP) and individual phenolic compounds. The jams were evaluated immediately after production and after 6 and 12 months of storage. Samples were stored at chilled temperature (10 °C) and room temperature (20 °C).

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.

The basis for gluten-free diet is often gluten-free bread, which is usually characterized by a low-nutritional value, and lacks any pro-health properties. Only after an introduction of gluten-free raw materials, containing high level of bioactive compounds it would be possible to obtain the product with a pro-health potential. The aim of the study was to analyze the content of bioactive compounds (total phenolic content, phenolic acids, flavonoids, flavonols, anthocyanins and carotenoids) in gluten-free bread prepared with 5% addition of freeze-dried red and purple potatoes as well as to assess their antioxidant potential.

Characteristics of physico-chemical properties of bilberry (Vaccinium myrtillus L.) jams with added herbs.

Low-sugar bilberry jams without added herbs and those with added mentha (1 %) and lemon balm (1 %) were examined for levels of selected physico-chemical indicators, antioxidant activity, colour and texture. Jams were obtained by two methods: cooked in an open pan and cooked in a vacuum evaporator. 100 g fresh mass contained 0.

Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables.

The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and boiled fresh vegetables and two types of frozen product prepared for consumption after 12-month storage: one traditionally produced; the other obtained using the modified method (convenience food). The highest calcium content was found in leafy vegetables, followed (in descending order) by leguminous, root and brassica vegetables.

Effect of technological processing and preservation method on amino acid content and protein quality in kale (Brassica oleracea L. var. acephala) leaves.

Background: The aim of the investigation was to evaluate the level of amino acids and quality of protein in raw and processed kale leaves.

Results: In all samples the dominant amino acids in g kg⁻¹ raw matter were glutamic acid, aspartic acid and proline. In raw kale leaves the limiting amino acids were lysine, isoleucine and cystine with methionine, and in the remaining products also valine and leucine.

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing.

The aim of the investigation was to evaluate the level of amino acids and the quality of protein in fresh and cooked leaves of kale and in two types of frozen product prepared for consumption after 12-months storage at -20°C. Kale blanched before freezing (the traditional method) was cooked after refrigerated storage, while that cooked before freezing (the modified method) was defrosted and heated in a microwave oven. Both fresh and processed leaves of kale were a good source of amino acids.

Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds.

The grains of grass pea cultivar krab of dry matter content at the level of 26-40 g/100 g were used in the production of preserves by freezing and canning in air tight containers. The content of ash and its alkalinity and of potassium, magnesium, calcium, iron, total phosphorus, and phytic phosphorus was determined in raw and blanched material, in frozen products stored for six months and then cooked to consumption consistency, and in sterilized canned products after the same storage period. With the increasing degree of maturity the content of all the above constituents calculated per 100 g fresh matter, increased.

Changes in chemical composition during development of grass pea (Lathyrus sativus L.) seeds.

The level of chemical components was determined in seeds of grass pea (Lathyrus sativus L.), cv. Krab, harvested at a dry matter content between 25.

Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage.

Seeds of the grass pea (Lathyrus sativus L.) cultivars Derek and Krab, with a dry matter content of about 33%, were used for freezing and for canning. The content of vitamins C, B1, and B2 and of carotenoids, beta-carotene, and chlorophylls was determined in raw and blanched material, in frozen products after 6-month storage before and after cooking to consumption consistency, and in canned products after 6-month storage.