Phenolic and lipophilic compounds of wheat grain as factors affecting susceptibility to infestation by granary weevil (Sitophilus granarius L.)

The impact of certain groups of polyphenolic (phenolic acids and alkylresorcinols) and lipophilic compounds (total lipids, fatty acids, sterols, tocols and carotenoids) on susceptibility of bread wheat (Triticum aestivum L.) kernels to Sitophilus granarius infestation was studied. In the experiments, six cultivars of spring wheat with comparable protein content, endosperm hardness and overall technological quality were used. Twenty grams of grain were infested by 10 pairs of beetles and stored for one week or eight weeks at 28±2°C and relative humidity of 60%. The intensity of growth and feeding of S. granarius varied significantly in the used cultivars. The antixenosis effect of the studied grain chemicals, observed after one week of infestation, was the lowest for Łagwa cv., which was characterized by the highest total lipid and sterol contents. Other cultivars showed a similar antixenosis effect. For antibiosis effect, the most attractive for S. granarius infestation was Ostka Smolicka cv., which was characterized by the lowest content of total phenolic acids. In contrast, the highest antibiosis effect was found for Arabella and Izera cvs. with the lowest values of sterol content and average values of other determined phytochemicals

Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance

Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food products. The aim of this study was to determine the effect of CP addition on the physical and sensory properties of extruded corn snacks. In the extrusion process, five variants of corn snacks were produced with 2%, 4%, 6%, and 8% additions of CP, and with 8% CP and 2% baking powder. Snacks without CP addition were used as a control (R). The study also evaluated the storage life of the manufactured snack products based on their sorption properties. It was found that increasing the CP content in snacks has a significant effect on their characteristics, with a lower expansion ratio as the result of the higher CP content in the extrudates. CP increased the solubility and decreased the water absorption of the snacks. Color changes were also observed in the produced snacks. The more CP in the recipe, the darker the end product. In addition, the color parameters a* and b* were shifted towards red and blue in cross-sections of snacks with higher percentages of CP. According to the sensory analysis, CP additions up to 6% allow for obtaining sensory-attractive snacks. Statistical analysis of the results showed that the snack parameters, expansion ratio, and water absorption index are of the greatest importance for sensory acceptance. Therefore, when planning the incorporation of CP into this type of product, special attention should be paid to obtaining extrudates with appropriate parameters

Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2 % (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect® UF, Rohament® CL and Colorase® 7089). The optimization procedure utilized response surface methodology based on Box-Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64 %. Among these variables, the impact of pH was crucial (above 73 % of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30 % in relation to the cold-pressed oil

Svojstva kruha od pšeničnog i raženog brašna u ovisnosti o masenom udjelu soli i metodi pripreme tijesta

This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5 % of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.U radu su ispitana odabrana svojstva kruha proizvedenog od pšeničnog ili raženog brašna dobivenog meljavom oljuštenog ili cijelog zrna, s manjim udjelom soli. Tijesto za kruh je pripravljeno na tri načina: fermentacijom pomoću pekarskog kvasca, spontanom fermentacijom, te dodatkom starter kulture, i to bez dodatka ili s dodatkom 0,5; 1 and 1,5 % soli. Ispitana su sljedeća svojstva: prinos i volumen kruha, udjel vlage, čvrstoća i poroznost mrvica, te organoleptička svojstva kruha. Smanjenje udjela soli nije bitno utjecalo na prinos kruha, no znatno je utjecalo na volumen kruha te čvrstoću i poroznost mrvica. Organoleptičko ispitivanje pokazalo je da udjel soli različito utječe na senzorska svojstva kruha, ovisno o upotrijebljenom tipu brašna te metodi pripreme tijesta. Smanjenjem udjela soli bitnije su izmijenjena organoleptička svojstva kruha pripravljenog pomoću pekarskog kvasca ili uz dodatak starter kulture nego onog dobivenog spontanom fermentacijom