Bee pollen as a source of phenolic compounds in potato snacks.

The study examined the effects of adding bee pollen to potato snacks on their chemical composition, antioxidant properties, and sensory characteristics. Bee pollen from six different sources varied in phenolics and flavonoid content and composition, antioxidant activity and color. The four bee pollens with the highest content of bioactive compounds were used in the preparation of potato snacks obtained by frying extruded pellets with 1, 3 and 5% of bee pollen.

Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon ( L.) Flour and Seed Protein Concentrate.

The growing interest in a plant-based diet leads to the search for new sources of protein in the human diet as an alternative to animal proteins. Plant materials that can supplement protein as additives in food products are being studied. Watermelon seeds ( L.

Quality and nutritional value of cookies enriched with plant-based protein preparations.

Background: The objective of the study was to determine the effect of addition of plant-based protein preparations in cookie recipes on the quality and nutritional value of the obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seed preparations. Baked cookies were analysed for chemical composition, amino acid profile, colour and texture as well as organoleptic attributes and overall acceptability.

Modeling of Antioxidant Activity, Polyphenols and Macronutrients Content of Bee Pollen Applying Solid-State C NMR Spectra.

An application of solid C nuclear magnetic resonance (NMR) spectroscopy for the determination of macronutrients, total polyphenols content, antioxidant activity, N C S elements, and pH in commercially available bee pollens is reported herein. Solid-state C NMR spectra were recorded for homogenized pollen granules without chemical treatment or dissolution of samples. By combining spectral data with the results of reference analyses, partial least squares models were constructed and validated separately for each of the studied parameters.

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours.

Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry.

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent.

The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage.

Potatoes of six cultivars ( L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content.

Determination of nutritional parameters of bee pollen by Raman and infrared spectroscopy.

Vibrational spectroscopy was applied to determine macronutrient levels, total polyphenols (TPs) content, antioxidant activity, pH and color parameters in bee pollens. Raman, attenuated total reflection and diffuse reflectance spectra in the mid- and near-infrared regions were recorded for the homogenized pollen granules. Combining spectral data and the results of reference analyses, partial least squares (PLS) models were constructed and validated.

Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties.

Potato sprouts could be a valuable resource of phytochemicals such as secondary plant metabolites, potential antioxidants and nutritive compounds. In this work, potato sprout extracts of five varieties were examined; they differed in major glycoalkaloid content, trypsin inhibitor activity, total polyphenol content and antioxidant activity, as well as in antimicrobial activity against Gram + and G - bacteria, and yeast. Sprouts of colored-fleshed tubers were characterized by higher trypsin inhibitor activity than sprouts of yellow potatoes.

Amino acid composition of flesh-coloured potatoes as affected by storage conditions.

The study determined nitrogen compounds and amino acid profile in dry matter of potatoes differing in flesh colour, stored at 2 °C and 5 °C for three and six months. With increased storage time, the total protein content and particularly amino acid content declined. The coagulable protein content increased at three months' storage by 25%.

Anthocyanin and antioxidant activity of snacks with coloured potato.

Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties.