Browsing by Author "Krajewska, Anna"

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    Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes
    (MDPI, 2024-04-18) Cacak-Pietrzak, Grażyna ; Sujka, Jerzy; Księżak, Jerzy; Bojarszczuk, Jolanta; Ziarno, Małgorzata; Studnicki, Marcin; Krajewska, Anna; Dziki, Dariusz
    This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochem ical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume addi tives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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    Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
    (MDPI, 2024) Krzykowski, Andrzej; Rudy, Stanisław; Polak, Renata; Biernacka, Beata; Krajewska, Anna; Janiszewska-Turak, Emilia; Kowalska, Iwona; Żuchowski, Jerzy; Skalski, Bartosz; Dziki, Dariusz
    Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freezedrying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 ◦C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 ◦C. The highest carotenoid retention was achieved with the FD method at 40 ◦C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 ◦C. The smallest losses of capsaicinoids were observed after FD drying at 40 ◦C, while the largest were found for AMD (100 W) at 60 ◦C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature.