Papers by Anna Wirkijowska
Applied sciences, May 7, 2024
The evolution of wheat bread as a dietary staple underscores its essential role in providing ener... more The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT, Apr 26, 2022
Foods
Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PE... more Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment. The addition of yeasts supplemented with magnesium using PEF in bread production did not cause any statistically significant changes in the chemical composition of any of the analysed samples. However, statistically significant changes were noted in the technological properties of breads produced with an admixture of yeasts supplemented with magnesium by means of PEF...
S t r e s z c z e n i e. W pracy przedstawiono wyniki pomiarów lepkości pozornej wodnych zawiesin... more S t r e s z c z e n i e. W pracy przedstawiono wyniki pomiarów lepkości pozornej wodnych zawiesin pełnoziarnowych mąk jęczmiennych. W badaniach wykorzystano mąkę pełnoziarnową otrzymaną w wyniku przemiału laboratoryjnego 6 odmian jęczmienia o zróŜnicowanej zawartości błonnika pokarmowego i jego składników, w tym frakcji rozpuszczalnej (1-3) (1-4) β-D glukanów. Badania reologiczne przeprowadzono stosując 10 i 15% stęŜenia zawiesin mąki jęczmiennej, zmienny czas stabilizacji zawiesin (0,5-4 h) oraz zmienny gradient prędkości ścinania (200-1200 s-1). W badaniach zastosowano reometr rotacyjny o współosiowym układzie cylindrów-Mettler Rheomat RM 180. Wodne zawiesiny pełnoziarnowej mąki jęczmiennej wykazywały cechy cieczy pseudoplastycznej, odnotowano takŜe wzrost lepkości pozornej w czasie stabilizacji zawiesin. Przeprowadzona analiza korelacji (Pearsona, p≤0,05) pomiędzy zawartością frakcji błonnika pokarmowego, a lepkością pozorną zawiesin wykazała, Ŝe lepkość pozorna zawiesin w największym stopniu skorelowana była z zawartością rozpuszczalnej frakcji błonnika pokarmowego (SDF), natomiast w mniejszym stopniu z zawartością (1→3) (1→4) β-D-glukanów. S ł o w a k l u c z o w e : lepkość pozorna, błonnik pokarmowy, pełnoziarnowa mąka jęczmienna WSTĘP
Journal of Food Science and Technology, Feb 9, 2015
The effect of everlasting pea in combination with wheat on physical properties and microstructure... more The effect of everlasting pea in combination with wheat on physical properties and microstructure of extrudates were studied. The share of everlasting pea (Lathyrus sativus) was variable, at 35, 50 and 65 %, respectively. The everlasting pea-wheat mixtures were moistened to the required level (18, 21, and 24 %), homogenized, conditioned and extruded in twinscrew extruder with counter-rotating conical screws. All of the obtained extrudates were characterised by a slow degree of radial expansion and high specific density. The Pearson correlation analysis indicated a statistically significant linear Pearson correlation (p < 0.05) between chemical compositions of the blends and physical properties of the extrudates. The expansion ratio increased as the concentration of the fibers and proteins increased, while specific density and hardness decreased. Inverse relationship was observed for crude fat. The microstructure of the extrudates was determined by both the moisture of the blend and the process temperature. The differences observed in the size, number of air cells and in the cell wall shapes and thickness indicate possibilities of the modification of physical properties of everlasting pea-wheat extrudates. The extrudates produced from everlasting pea-wheat blends (50:50) at higher barrel temperature (110/140/180/170/130 °C) were characterised by more numerous air cells of smaller diameters. Increasing moisture content of extruded blends results in extrudates with a higher porosity. No significant effect was shown in the chemical compositions on the level of metal contamination in the extrudates. The application of a counterrotating twin-screw extrusion-cooker in the study permitted the production of compact, hard everlasting pea-wheat extrudates for use in vegetarian lunch dishes.
Żywność, 2019
The objective of the research study was to determine the effect of nitrogen fertilisation level o... more The objective of the research study was to determine the effect of nitrogen fertilisation level on changes in the technological value of five spring barley cultivars intended for food production. A pot experiment with spring barley was performed in the greenhouse run by the Institute of Soil Science and Plant Cultivation. The barley cultivars studied were compared for the quantity and quality of grain yield including their response to three levels of nitrogen fertilisation (NH 4 NO 3): 1, 2 and 3 g N/pot. The nitrogen fertilisation level proved to have a significant effect on the yield and quality of grains of the barley cultivars examined. With the increase in the nitrogen dose levels to 3 g/pot, a significant increase was reported in the grain yield and number of spikes per pot in all the spring barley cultivars, however there was a decrease in the weight of 1000 kernels. The levels of nitrogen fertilisation and the barley cultivars proved to have a significant impact on the contents of total dietary fibre (TDF) and (1,3)(1,4)-β-D-glucans but no interaction was found between the level of fertilisation and the cultivar. Significantly higher contents of TDF and (1,3)(1,4)-β-D-glucans were reported in the examined spring barley cultivars at a dose of 2 and 3 g N/pot compared to 1 g N/pot. With the increase in the nitrogen dose to 3 g N/pot, a significant increase was reported in the protein content in all the cultivars. Owing to the highest contents of dietary fibre and (1,3)(1,4)-β-D-glucans, and to a high protein content, the 'Bordo' and 'Tocada' varieties can be recommended as the best varieties to produce food.
Journal of Cereal Science, Sep 1, 2012
The objective of this study was to determine the distribution of (1-3)(1-4)-b-d-glucans in the ke... more The objective of this study was to determine the distribution of (1-3)(1-4)-b-d-glucans in the kernels of three high-glucan lines of naked barley (STH 4561, STH 4671 and STH 4676), a low-glucan line (STH 4572), and two low-glucan comparative cultivars (naked e Rastik, and hulled e Stratus). The content of (1-3)(1-4)-b-d-glucans assayed with the enzymatic method varied within the range from 4.04 to 5.71% dry matter basis. Microspectrophotometric analysis revealed significant differentiation in the structure of the kernels and in the distribution of (1-3)(1-4)-b-d-glucans; it also indicated a necessity of applying such processing methods as are appropriate to the distribution of functional components. The distribution of functional components in the high-glucan lines of naked barley makes them ideal for utilization both in the milling technology and in the production of grits and flakes.
In the years 2007-2009, pot experiments on spring barley were carried out in greenhouse of Instit... more In the years 2007-2009, pot experiments on spring barley were carried out in greenhouse of Institute of Soil Science and Plant Cultivation-State Research Institute in Puławy, using the Mitscherlich pots. The following cultivars were compared: 'Basza', 'Conchita', 'Skarb', and 'Xanadu' in terms of their response to 3 levels of nitrogen fertilization (NH 4 NO 3): 1, 2 and 3 g N / pot. Doses of 1 and 2 g N / pot was divided into two parts: 60% before sowing + 40% at the end of tillering, and the dose of 3 g N / pot was divided into three parts: 60% before sowing + 25% at the end of tillering + 15% before heading. Studied spring barley cultivars varied by grain yield size, grain yield structure traits and response to nitrogen doses. Cultivars 'Conchita' and 'Xanadu' had the higher grain yield and greater number of spikes per pot compared to 'Basha' and 'Skarb'. Cv. 'Skarb' was characterized by higher total dietary fibre and insoluble dietary fibre contents in grains than other cultivars. Cv. 'Xanadu' was characterized by the highest soluble dietary fibre content. 'Conchita' cultivar showed a higher (1-3) (1-4)-β-D-glucan content in the grain than other cultivars. With the increase of nitrogen levels to 3 g N/pot, there was obtained significant increase in grain yield and number of spikes per pot in all spring barley cultivars, but the decrease of 1000 kernel weight. Comparing to other cultivars, the highest yielding cultivars 'Conchita' and 'Xanadu' showed greater percentage increases in grain yield and number of spikes per pot under the influence of increasing nitrogen doses to 3 g N / pot. At 2 and 3 g N/pot doses, the highest dietary fibre and soluble beta-glucan contents in spring barley grains was stated in comparison with a dose of 1 g N/pot. With the increase of nitrogen dose to 3 g N/ pot, there was showed significant increase in protein content in grain of all cultivars. Total dietary fibre, insoluble dietary fibre, and ash content in the grain of spring barley cultivars were not dependent on the nitrogen fertilization doses.
Applied Sciences
Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste thr... more Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulte...
Molecules
Medicinal mushrooms, e.g., Lion’s Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma luci... more Medicinal mushrooms, e.g., Lion’s Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. ...
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT, Apr 19, 2023
International Agrophysics
At present, the use of by-products from plant food production is gaining more interest because th... more At present, the use of by-products from plant food production is gaining more interest because these products contain a large amount of valuable nutritional compounds e.g. dietary fibre, proteins, polyphenols, unsaturated fatty acids, vitamins. The by-products improve both the nutritional profile and the health-promoting properties of bakery products but simultaneously impair some technological properties, which is strongly related to the structure of the gluten network. FT-IR spectroscopy was used to determine changes in the gluten structure through the addition of by-products from the vegetable industry and cold oil pressing production. The supplements were added to the common wheat dough in the amounts of 3, 6, 9 and 12%. Analysis of the spectra indicates that changes in the gluten structure and the distribution of water populations are connected with the type of technological process from which the supplement originated and hence its chemical composition. Vegetable supplements cause the formation of aggregated structures such as pseudo-βsheets, whereas gluten samples modified by oil supplements contain mainly basic secondary structures i.e. α-helices, β-turns and antiparallel-β-sheets. With regard to the water populations, oil supplements do not affect them or affect them slightly. Vegetable supplements lead to the formation of a weaker gluten network. This is observed in the form of a decrease in the number of strong hydrogen bonds. K e y w o r d s: gluten structure, water populations, wheat dough, vegetable and oil supplements, FT-IR spectroscopy
Bromatologia i Chemia Toksykologiczna, 2016
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, 2019
The objective of the research study was to determine the effect of nitrogen fertilisation level o... more The objective of the research study was to determine the effect of nitrogen fertilisation level on changes in the technological value of five spring barley cultivars intended for food production. A pot experiment with spring barley was performed in the greenhouse run by the Institute of Soil Science and Plant Cultivation. The barley cultivars studied were compared for the quantity and quality of grain yield including their response to three levels of nitrogen fertilisation (NH4NO3): 1, 2 and 3 g N/pot. The nitrogen fertilisation level proved to have a significant effect on the yield and quality of grains of the barley cultivars examined. With the increase in the nitrogen dose levels to 3 g/pot, a significant increase was reported in the grain yield and number of spikes per pot in all the spring barley cultivars, however there was a decrease in the weight of 1000 kernels. The levels of nitrogen fertilisation and the barley cultivars proved to have a significant impact on the contents...
Nowadays, interest of consumers in nutrition aspect of daily eaten foods arose; therefore, there ... more Nowadays, interest of consumers in nutrition aspect of daily eaten foods arose; therefore, there is a demand for bakery products with a high dietary fibre content. The objective of the study was to determine the effect of an addition of wholemeal husked and naked barley with varied content of dietary fibre on the bread quality. In the bread produced the bread yield, total oven loss, volume of 100 g of the bread and the moisture of fresh crumb were determined, and also consumer sensory assessment was performed. Analysis of the content of β-D-glucans, total dietary fibre with division into the soluble and insoluble fractions was made. The barley wholemeal addition, at the rate of 7.5%, allows to obtain bread with a significantly higher content of dietary fibre fractions, compared to the control bread, with sensory quality characterized for wheat bread. At the same time, barley component caused a small reduction of baking loss and increased of crumb moisture, compared to the wheat bread. It was demonstrated that wholemeal barley flour can be a highly valuable component enhancing the quality and nutritional value of white bread.
Abstrac t . The objective of the study was to estimate the nutr itive value and the functional tr... more Abstrac t . The objective of the study was to estimate the nutr itive value and the functional traits of new lines of naked barley. The study comp rised the grain of 23 lines of naked barley and two registered model cultivars – naked cv. Rastik a nd husked cv. Stratus. In samples of grain from a field experiment, from three consecutive harvest years, assays of the content of total proteins, crude fat and minerals were performed. Special atte ntion was focused on the basic functional traits of the grain – the content of total dietary fibre a nd its fractional composition, analysing the conten t of the soluble and insoluble fractions in a water s olution of enzymes and in an acid environment. It was demonstrated that the husked cultivar had a hig her content of minerals (2.22% d.m.), total dietary fibre (TDF) (22.18% d.m.), AIDF fraction (4 .75% d.m.) and SDF fraction (18.09% d.m.). The naked lines were characterised by a higher cont ent of proteins (from 10.15 to 12.05% d.m.), fat (f...
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Papers by Anna Wirkijowska