Magdalena Maszewska - Academia.edu (original) (raw)
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Papers by Magdalena Maszewska
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, 2017
Do końca XIX wieku oleje roślinne nie były rafinowane, używano ich głównie do celów technicznych.... more Do końca XIX wieku oleje roślinne nie były rafinowane, używano ich głównie do celów technicznych. Na skutek rozwoju i stosowania technologii ekstrakcyjnych w produkcji olejów surowych, metod katalitycznych w ich uwodornianiu (produkcja margaryny), jak również wymagań konsumentów dotyczących jakości olejów rafinacje stały się obecnie niemal obligatoryjne. Surowe oleje zawierają zmienne ilości zanieczyszczeń nieacyloglicerolowych (nietłuszczowych) określanych ogólnie jako “śluzy” lub fosfolipidy oraz innych, takich jak: wolne kwasy tłuszczowe, metale, pigmenty, woski, węglowodory. Do grupy fosfolipidów należą kwasy fosfatydowy i lizofosfatydowy, ich sole z różnymi kationami oraz połączenia kwasu fosfatydowego z choliną, etanoloaminą i inozytolem. Śluzy mają szkodliwy wpływ m.in. na barwę oleju, zapach i pienienie, co powoduje, że powinny być usuwane w tzw. procesach odśluzowywania oleju. W niniejszej pracy dokonano przeglądu literatury dotyczącej wodnego i kwasowego odśluzowywania roś...
The influence of oil phase concentration on rheological properties and stability of the beverage ... more The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concentration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small decrease of beverages stability was found. The largest changes were found in emulsions with arabic gum.
Journal of applied botany and food quality, 2018
Palm oil is characterized by high oxidation stability, high smoke point, low foam making properti... more Palm oil is characterized by high oxidation stability, high smoke point, low foam making properties, limited penetration into the product, what makes it ideal for processes requiring thermal treatment such as frying. The aim of the study was to investigate the chemical composition and thermooxidative stability of red palm olein, rapeseed oil and their mixtures during deep-frying of French fries. Analysis of fatty acids composition and basic parameters of fresh oils (acid number, peroxide value, polar compounds content, induction time) were performed. During frying, changes in acid number, polar compounds in oils as well as consumers’ acceptance of the fries fried in these oils were investigated. During the 32-hour of frying, the lowest chemical changes occurred in palm olein, what was confirmed by low acid values (0.99 mg KOH/g) and low polar content (14.4%). At the end of the experiment, the oil mixture had the highest polar fraction value of 25.0%. In the opinion of consumers, fri...
International Journal of Food Engineering, 2019
Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were an... more Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.
Zywnosc: Nauka, Technologia, Jakosc
The biosynthesis of intracellular fat by oleaginous yeast strains based on alternative sources of... more The biosynthesis of intracellular fat by oleaginous yeast strains based on alternative sources of carbon, nitrogen, phosphorus and mineral ingredients can provide the opportunity for the utilization of the industrial wastes. The culture media for SCO production can include glycerol from biodiesel production as a source of carbon as well as potato wastewater as a source of nitrogen. Potato wastewater is a waste of the production of protein feed obtained by proteins thermal-acid coagulation from potato juice. The aim of the study was to determine the ability of Rhodotorula gracilis yeast to the growth and intracellular biosynthesis of fat during 72 - hour bath cultivation in experimental media containing potato wastewater enriched with glycerol. Experimental media contained potato wastewater and diverse addition of glycerol in quantities of 5, 10, 15 or 20% vol. Control medium was YPD. Potato wastewater originated from PEPEES SA Food Industry in Łomża (Central East Poland). The biomas...
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2011
pttz.org
... Page 3. 216 Małgorzata Wroniak, Daniela Łukasik, Magdalena Maszewska ... Jednakże Ziemlański ... more ... Page 3. 216 Małgorzata Wroniak, Daniela Łukasik, Magdalena Maszewska ... Jednakże Ziemlański i Budzyńska-Topolowska [25] uważają, że oleje rafinowane utleniają się szybciej, gdyż podczas rafinacji usuwane są naturalne przeciwutleniacze, co jednak w teście Rancimat nie ...
Molecules, 2018
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, ric... more The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved ...
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, 2017
Do końca XIX wieku oleje roślinne nie były rafinowane, używano ich głównie do celów technicznych.... more Do końca XIX wieku oleje roślinne nie były rafinowane, używano ich głównie do celów technicznych. Na skutek rozwoju i stosowania technologii ekstrakcyjnych w produkcji olejów surowych, metod katalitycznych w ich uwodornianiu (produkcja margaryny), jak również wymagań konsumentów dotyczących jakości olejów rafinacje stały się obecnie niemal obligatoryjne. Surowe oleje zawierają zmienne ilości zanieczyszczeń nieacyloglicerolowych (nietłuszczowych) określanych ogólnie jako “śluzy” lub fosfolipidy oraz innych, takich jak: wolne kwasy tłuszczowe, metale, pigmenty, woski, węglowodory. Do grupy fosfolipidów należą kwasy fosfatydowy i lizofosfatydowy, ich sole z różnymi kationami oraz połączenia kwasu fosfatydowego z choliną, etanoloaminą i inozytolem. Śluzy mają szkodliwy wpływ m.in. na barwę oleju, zapach i pienienie, co powoduje, że powinny być usuwane w tzw. procesach odśluzowywania oleju. W niniejszej pracy dokonano przeglądu literatury dotyczącej wodnego i kwasowego odśluzowywania roś...
The influence of oil phase concentration on rheological properties and stability of the beverage ... more The influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emulsions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concentration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small decrease of beverages stability was found. The largest changes were found in emulsions with arabic gum.
Journal of applied botany and food quality, 2018
Palm oil is characterized by high oxidation stability, high smoke point, low foam making properti... more Palm oil is characterized by high oxidation stability, high smoke point, low foam making properties, limited penetration into the product, what makes it ideal for processes requiring thermal treatment such as frying. The aim of the study was to investigate the chemical composition and thermooxidative stability of red palm olein, rapeseed oil and their mixtures during deep-frying of French fries. Analysis of fatty acids composition and basic parameters of fresh oils (acid number, peroxide value, polar compounds content, induction time) were performed. During frying, changes in acid number, polar compounds in oils as well as consumers’ acceptance of the fries fried in these oils were investigated. During the 32-hour of frying, the lowest chemical changes occurred in palm olein, what was confirmed by low acid values (0.99 mg KOH/g) and low polar content (14.4%). At the end of the experiment, the oil mixture had the highest polar fraction value of 25.0%. In the opinion of consumers, fri...
International Journal of Food Engineering, 2019
Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were an... more Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.
Zywnosc: Nauka, Technologia, Jakosc
The biosynthesis of intracellular fat by oleaginous yeast strains based on alternative sources of... more The biosynthesis of intracellular fat by oleaginous yeast strains based on alternative sources of carbon, nitrogen, phosphorus and mineral ingredients can provide the opportunity for the utilization of the industrial wastes. The culture media for SCO production can include glycerol from biodiesel production as a source of carbon as well as potato wastewater as a source of nitrogen. Potato wastewater is a waste of the production of protein feed obtained by proteins thermal-acid coagulation from potato juice. The aim of the study was to determine the ability of Rhodotorula gracilis yeast to the growth and intracellular biosynthesis of fat during 72 - hour bath cultivation in experimental media containing potato wastewater enriched with glycerol. Experimental media contained potato wastewater and diverse addition of glycerol in quantities of 5, 10, 15 or 20% vol. Control medium was YPD. Potato wastewater originated from PEPEES SA Food Industry in Łomża (Central East Poland). The biomas...
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2011
pttz.org
... Page 3. 216 Małgorzata Wroniak, Daniela Łukasik, Magdalena Maszewska ... Jednakże Ziemlański ... more ... Page 3. 216 Małgorzata Wroniak, Daniela Łukasik, Magdalena Maszewska ... Jednakże Ziemlański i Budzyńska-Topolowska [25] uważają, że oleje rafinowane utleniają się szybciej, gdyż podczas rafinacji usuwane są naturalne przeciwutleniacze, co jednak w teście Rancimat nie ...
Molecules, 2018
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, ric... more The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved ...