Wpływ rozdrobnienia miękiszu ziemniaka na cechy jakościowe placków ziemniaczanych®

The article presents the results obtained during the research on the impact of the type of potato grating thickness on the quality of potato pancakes. Four mixtures were made, each by means of blades with different size of grating holes. The mixtures differed in consistency and appearance, which resulted in different quality parameters of fried potato pancakes. The pancakes were subjected toorganoleptic assessment with the 5-point method. The evaluation team consisted of a group of fifteen trained reviewers. Based on the obtained assessments, the results were analyzed and discussed. Potato pancakes made with a rotary grinding machine with a drum blade for potato grating were rated the highest. Their appearance, smell, taste and consistency were characteristic of this dish. Pancakes made on blades with medium holes were rated the worst. During frying, these pancakes quickly browned from the outside, but inside the mass of potato mixture remained raw. The conducted research confirmed that the way of grinding vegetables into potato mass has a large impact on the quality of ready potato pancakes, and thus on their sensory acceptability.Artykuł przedstawia wyniki uzyskane podczas badań wpływu rodzaju rozdrobnienia ziemniaków na jakość placków ziemniaczanych. Sporządzono 4 ciasta, każde z wykorzystaniem różnych grubości oczek do tarcia. Ciasta różniły się między sobą konsystencją oraz wyglądem, co skutkowało różnicą parametrów jakościowych usmażonych placków ziemniaczanych. Placki zostały poddane ocenie organoleptycznej metodą 5 punktową. Zespół oceniający stanowiła piętnastoosobowa grupa przeszkolonych ankieterów. Na podstawie uzyskanych ocen dokonano analizy i dyskusji wyników. Najwyżej ocenione zostały placki ziemniaczane wykonane maszynką do mięsa z funkcją tarcia ziemniaków na placki ziemniaczane. Ich wygląd, zapach, smak i konsystencja była charakterystyczna dla tej potrawy. Najgorzej oceniono placki sporządzone na ostrzach z grubymi oczkami. Placki te podczas smażenia szybko ulegały zarumienieniu się z zewnątrz, lecz w środku masa ciasta ziemniaczanego pozostawała surowa. Przeprowadzone badania potwierdziły, że sposób rozdrobnienia warzyw do masy ziemniaczanej ma duży wpływ na jakość gotowych placków ziemniaczanych, a przez to na ich akceptowalność sensoryczną

Effects of dietary meals containing different levels of phytoestrogens on reproductive function in Bilgoraj ganders

The aim of this study was to investigate how long-term feeding of ganders with diets containing different levels of phytoestrogens affects the morphometry of testes, plasma steroid levels, sperm parameters and reproductive performance. Male Bilgoraj geese were fed diets containing grass meal (with low phytoestrogen levels) and those containing alfalfa meal and soybean meal (with higher levels of phytoestrogens). Testes were obtained from ganders at the peak of mating and the ongoing laying period as well as at the beginning of photorefractoriness. The morphometric parameters were measured in frozen testicular sections. Blood was collected monthly from December to June, and plasma testosterone, androstenedione and corticosterone concentrations were determined. During the mating season, semen was collected and its quantity and quality were investigated. In the flocks (ganders with geese) reproductive output was noted. Seasonal changes were observed in the morphology of testes and in plasma testosterone, androstenedione and corticosterone concentrations in ganders. The feeding of ganders with dietary meals containing higher levels of phytoestrogens did not affect the plasma steroid contents or the majority of the morphometric parameters of testes, except for the height of the seminiferous epithelium, which was lowered. Moreover, diets with higher levels of phytoestrogens decreased the volume of ejaculates and the percentage of normal spermatozoa. However, these changes were not reflected in the fertilisation rates