The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties.

Unlabelled: The aim of the study was to evaluate the impact of selected fatty acids: palmitic, stearic or oleic on functional properties of cassava and wheat starches. Effectiveness of complexation procedure was evaluated by determination of complexing index, lipids content and fatty acid composition. Native starches and their complexes with fatty acids were analyzed for water binding capacity and solubility in water, in vitro digestibility, pasting characteristic and rheological properties.

Biochemical Properties Affecting the Nutritional Quality, Safety, and Aroma of Dry-Cured Products Manufactured from Meat of Rare Native Pig Breeds.

The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.

Impact of Photoperiod Length and Treatment with Exogenous Melatonin during Pregnancy on Chemical Composition of Sheep's Milk.

The aim of the study was to determine the effect of photoperiod and exogenous melatonin on milk yield and chemical composition of sheep's milk. Sheep ( = 60) were randomly divided into three groups: lambing in February (Group 1- = 20), lambing in June (Group 2- = 20), and lambing in June and treated with subcutaneous melatonin implants (Group 3- = 20). Milk yield was higher for Group 1 and Group 2 than for Group 3 ( < 0.

Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.

Background: Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it was used as an ingredient in the production of homogenised and liver sausages (0%, 5% and 10% flaxseed addition).

Results: Homogenised and liver sausages with the addition of 5% flaxseed were given the highest scores by the consumers, although the colour changed with the addition of flaxseed.