Krystyna Szymandera-Buszka

The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats

The aim was to use wheat dietary fibre and soy protein isolate as carriers of KI and KIO(3) for fortification of processed meat with iodine. Products from minced pork were prepared with addition of iodised wheat fibre and soy isolate, and iodised table salt for comparison and the effects of thermal processing and storage on changes in iodine content were determined. It was shown that both alternative carriers limited the iodine changes in meat products compared with iodised table salt. However, wheat fibre was more effective in limiting iodine losses during thermal processing and soy protein during storage of the products. The greatest effect of the carriers was found in meat products fortified with the less stable KI.

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

The aim was to assess the effect of iodine salts (KI or KIO(3)) on lipid oxidation as well as changes in the availability of lysine and methionine and protein digestibility in frozen-stored processed meats. Three types of iodine salt carriers were used: table salt, wheat fiber and soy protein isolate. The results showed no catalytic effect of iodine salts on lipid oxidation in stored processed meats. The application of a protein isolate and wheat fiber resulted in the inhibition of lipid oxidation in meatballs. During storage of meat products the contents of available lysine and methionine as well as protein digestibility were decreased. The utilization of wheat fiber as an iodine salt carrier had a significant effect on the reduction of lysine losses. No protective properties were found for the wheat fiber or soy protein isolate towards methionine.

Effect of ethanolic flax (Linum usitatissimum L.) extracts on lipid oxidation and changes in nutritive value of frozen-stored meat products.

BACKGROUND Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined. MATERIAL AND METHODS EFEs from three Polish flax varieties (Szafir, Oliwin, Jantarol) were applied in the study. During 150-day storage of meat products, the lipid oxidation (peroxide and TBARS value) and thiamine retention were periodically monitored, alongside with methionine and lysine availability and protein digestibility. RESULTS The addition of EFEs significantly limited lipid oxidation in stored meatballs and burgers. EFE from brown seeds of Szafir var. was superior to the others from golden seeds of Jantarol and Oliwin. Moreover, the extracts reduced changes in thiamine and available lysine content, as well as protein digestibility, during storage time. The effect of EFE addition on available methionine retention was limited. CONCLUSION The ethanolic flaxseed extracts exhibit antioxidant activity during frozen storage of meat products. They can be utilized to prolong shelf-life of the products by protecting them against lipid oxidation and deterioration of their nutritional quality. However, antioxidant efficiency of the extracts seems to depend on chemical composition of raw material (flax variety). Further investigations should be carried on to explain the issue.

Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances

BACKGROUND Growing consumer demand for products with pro-health properties is forcing food manufacturers to introduce new food items onto the market, which will not only possess such health-enhancing properties but will also compete on the grounds of sensory attributes - taste, flavour, texture etc. METHODS The aim was to evaluate these sensory attributes of pastry products enhanced with biologically active compounds, such as inulin, buckwheat hull and buckwheat flour. For decreasing the energy value of the products tested (crispy cookies, muesli cookies, waffles and pancakes) some ingredients were replaced: vegetable butter or oil by inulin and wheat flour by roasted buckwheat flour and thermally processed buckwheat hull. The substances mentioned are rich sources of soluble and insoluble buckwheat fiber, and also polyphenolic substances. Dry chokeberry and mulberry leaf extract were added as a rich source of flavonoids and 1-deoxynorijimycin, respectively. These substances are recommended for people with obesity. The processing was carried out at 175°C for 15 minutes using a convection oven (Rational Combi-Steamer CCC). RESULTS Pastry products with buckwheat flour, buckwheat hulls, mulberry extract, chokeberry and inulin had a lower food energy, a higher dietary fiber content and scored high on customer desirability. CONCLUSIONS Pastry products which contain ingredients carrying biologically active substances are not only attractive from the sensory point of view, but also low in calories, and are thus recommendable for obesity people.

Comparison of the level of nutritional knowledge and selected behaviour among consumers with regular BMI and the obese

Background. Due to the growing obesity epidemic, it is necessary to take action to halt its development. To try to make the desired changes in the diet of obese people, it is necessary to discover their eating habits and what they know about nutrients and their role. Material and methods. Knowledge and selected nutritional behaviors of people with elevated (n = 100) and normal BMI (n = 100) from Wielkopolska were studied using a direct survey. The aim of the study was to compare some behaviors related to diet and the level of knowledge of people with elevated and normal body mass index. Results. 59% of the obese group and 44% of the reference group never eat breakfast. Dinner was the main meal of the day for 64% of obese respondents and 68% of control group. More than half of the respondents (63% obese and 66% of the reference group) claimed that every day or several times a week they eat 4–5 meals. Obese respondents showed profound knowledge of dietary fiber and natural sources of antioxidants in food. It has been calculated that both groups showed overall average knowledge of food ingredients. Conclusions. Effective nutritional education is an element necessary to stop the obesity epidemic. It should consist not only in raising the awareness of nutrition, but also in motivating to change current improper habits.

Postawy osób starszych z terenu Wielkopolski wobec żywności funkcjonalnej w zależności od ich aktywności życiowej – badania pilotażowe

Due to the increasing share of the elderly in the population of developed countries and studies that indicate that aging is positively correlated with poorer nutritional status, it would make sense to spread the consumption of functional foods among seniors. The aim of the work was to determine the perception of functional food by elderly people depending on their vital activity. In the study survey questionnaire was used, consisting primarily of closed questions. In direct survey participated 140 people at the age of 65 from the Wielkopolska region. Women accounted for 66% of the respondents. Respondents were divided into 2 groups – active physically and mentally (respondents doing sports every day, leading social and charitable activities, participants in classes at the University of the Third Age), and less-active. The answers were analysed Chi-square test α = 0.05 signifi cance level (Statistica Soft Ware 7.0). On the basis of the carried out study were found better attitudes towards functional foods among people with more active life. More than a half of the “active” respondents had no concern with respect to functional foods, while 20% of the people from “inactive” group believed the products to be promoted as healthy only as an advertising ploy. Most of the “active” respondents associated functional food as pro-healthy food. The application of functional foods can translate into improving health quality of life of older people, which is why it is worthwhile to support activation measures of seniors and increase their knowledge of these products.

Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.

BACKGROUND The aim of the study was to determine the effect of pasteurisation and sterilization of model systems of minced chicken meat in the presence of low or high-oxidised pork lard, soy and sunflower oil, as well as casein hydrolysate and rosemary extract, on losses of thiamine in model systems. METHODS In the samples, the thiamine content was analysed periodically by thiochromium method, as well as rate of lipid oxidation based on measurement of peroxide value (PV) by iodometric method and p-anisidine value (AV) by spectrophotometric method. RESULTS It was observed that the thiamine losses in model systems of minced chicken after pasteurisation (61-71%) were higher than after sterilization (57-67%). Introduction of high-oxidised fat increased the total thiamine losses both during thermal processing and storage of meat samples (to 23%). A strong relationship was established between thiamine losses and rate of fat oxidation. The lowest total thiamine losses were observed in the samples with low-oxidised pork lard. Antioxidant addition (rosemary extract or casein hydrolysate) into meat samples limited the thiamine losses. However, the effect depended on oxidation of fat that was mixed with meat. In the samples with low-oxidised fat, higher protective effect was found for rosemary extract (7-11%). In the samples with high-oxidised fat, casein hydrolysate was superior to rosemary extract (14%). CONCLUSIONS In order to increase the stability of thiamine in pasteurized or sterilized meat products with fats, the influence of fat type and its oxidative stability should be taken under consideration. Moreover, the addition of rosemary extract or casein hydrolysate has impact on the thiamine losses since it slows down lipid oxidation to a significant extent.

The opinion of people with Crohn’s disease on bioactive food components

Streszczenie Cel: Określenie opinii osób z nieswoistym zapaleniem jelit na temat żywności zawierającej składniki bioaktywne. Materiał i metody: Badania, które przeprowadzono w 2011 r., objęły grupę 140 osób z nieswoistym zapaleniem jelit (choroba Leśniowskiego-Crohna) i 200 osób zdrowych, w przedziale wiekowym 20–70 lat. Zastosowano metodę ankiety bezpośredniej, wykorzystując kwestionariusz o strukturze zamkniętej. Wyniki: Stwierdzono, że 27% osób z chorobą Leśniowskiego-Crohna, w wieku powyżej 45 lat, zgadza się z dodawaniem składników bioaktywnych do żywności, podczas gdy wśród osób młodszych już 70% jest przekonana o konieczności obecności takiej żywności na rynku. Ponad 90% wszystkich ankietowanych, niezależnie od wieku czy jednostki chorobowej, uważa, że żywność bioaktywna powinna być poddawana wiarygodnym badaniom przed wprowadzeniem na rynek oraz powinna zawierać na etykiecie czytelne informacje o obecności składników bioaktywnych. Deklarując chęć zakupu tych produktów, ponad połowa osób uzależnia ją od preferowanych (niezmienionych) cech sensorycznych. Zaledwie 30% osób poniżej 45. roku życia, a 14% powyżej 45. roku życia uzależniało chęć zakupu tych produktów od ciekawego i nieznanego smaku, zapachu czy wyglądu. Abstract Aim: To study the opinion of people with Crohn’s on bioactive food components, as well as knowledge on the products with bioactive components on the food market and market behaviour towards them. Material and methods: The survey method with the application of a questionnaire was used. The investigations were conducted on a group of 140 people with Crohn’s disease and 200 healthy people, aged 20-70. Participants aged 20-45 constituted 50% of the population. Results: Over 84% of people with Crohn’s disease, as well as healthy people, had heard of bioactive food components and knew how to define them properly. Twenty seven percent of people with Crohn’s disease, aged 46-70, agreed with the application of bioactive components in food production and 70% of young people were convinced of the need for the presence of such food on the market. Over 90% of the respondents with Crohn’s disease argued that food containing the components should be subjected to reliable tests and should be labelled with proper information. About 70% of the participants believed that food containing bioactive components was too expensive and they announced willingness to buy the products, provided they would become cheaper and possess traditional sensory characteristics.