The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.

The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies.

Effect of the Addition of Yellow Mealworm () on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies.

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae ( L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30).

The effect of low-temperature thermal processing on the quality of chicken breast fillets.

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality.

Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state.

The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42days in a refrigerator while aerobically packed patties were stored 84days in a frozen state.

Intake of Dietary Fibre and Its Sources Related to Adolescents' Age and Gender, but Not to Their Weight.

Aim: The aim of this observational study was to investigate the intake of dietary fibre and its sources among Polish adolescents according to prevalence of overweight after adjustment for age and gender.

Methods: The study sample consisted of 1,565 students, including 48% boys and 52% girls aged 13-18 with normal weight, overweight and obesity. Dietary information was reported using the Block Screening Questionnaire for Fruit/Vegetable/Fibre Intake.

Habitual eating of breakfast, consumption frequency of selected food and overweight prevalence in adolescents from various age groups.

Aim: To assess the influence of eating breakfast on the consumption of selected food and overweight prevalence among adolescents from different age groups.

Material And Methods: The study group consisted of students aged 13-18.9 (n=1700).