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RISS 인기검색어
- 검색키워드
- 저자 : Hanna Maria Baranowska (검색결과 3 건)
- 무료
- 기관 내 무료
- 유료
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Water Binding Analysis of Fat-water Emulsions
Hanna Maria Baranowska,Ryszard Rezler 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
Low-field NMR was used for analysis of water binding in fat-in-water emulsions. Bovine fatwas used and native potato starch was used as an emulsifying agent. Starch can be applied as anemulsifying agent although the starch content should not be lower than 0.17 g/g of water at fatconcentrations in water amounting to 25%. Interactions of bovine fat with chains of starch exceededthe actions of water molecules with the polymer, leading to advantageous conformation changes. Bovine fat restricts the unfavourable influence of starch retrogradation. This, in turn, leads to a slowingof the syneresis process.
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Emulsions Stabilized Using Potato Starch
Hanna Maria Baranowska,Ryszard Rezler 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Water binding in fat-in-water emulsions with native potato starch was investigated at the molecular level using the low-field nuclear magnetic resonance method. Analysis of relaxation time changes with temperature allowed determination of activation energy values for water molecules. Application of potato starch as an emulsifier required selection of an appropriate polymer content. Optimal water binding was recorded when emulsions contained 6 parts of potato starch per 10 parts of fat. Activation energy values of water molecule rotations were more than twice values in comparable gels. Emulsions were more stable than starch gels with the same polymer concentration in water. Comparison of fat-water emulsions demonstrated that use of porcine fat allowed development of emulsions in which water was more strongly bound.
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Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
Dorota Weiss,Jerzy Stangierski,Hanna Maria Baranowska,Ryszard Rezler 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.5
The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 C. The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes. Moreover, the activation energy (Ea) of the quality parameters was used to determine the sequence of their vulnerability during storage. The value of activation energy corresponding to temperature changes resulted in the following order of susceptibility of the quality parameters: DC[DE & water activity[texture parameters[pH[colour[sensory parameters[rheological parameters. The research showed limited applicability of the mathematical models for estimation of quality parameters referring to spreadable processed Gouda cheese.
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