Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies.

Potato pulp is a nuisance waste from the production of potato starch, containing large amounts of dietary fiber; therefore, addition of the pulp to food may have a positive effect on the nutritional value of food products. To increase the amount of dietary fiber, shortcrust pastry cookies were baked by replacing some of the flour (20-100%) with an equivalent amount of dried potato pulp. In all the tested variants, correct confectionery products were obtained.

Effect of agitation and aeration on the citric acid production by Yarrowia lipolytica grown on glycerol.

The effects of agitation rates from 400 to 900 rpm and aeration rates ranging from 0.18 to 0.6 vvm on biomass and citric acid production on glycerol media by acetate-negative mutants of Yarrowia lipolytica, Wratislavia 1.