Wydanie 302(25) 2013

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https://oa.zut.edu.pl/handle/20.500.12539/740

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  • Miniatura
    PozycjaOpen Access
    Jakość owoców pięciu odmian persymony (Diospyros kaki)
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2013) Chełpiński, Piotr; Yordanov, Anton; Dobrowolska, Agnieszka; Rozwarski, Rafał; Ochmian, Ireneusz; Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Sadownictwa, Uniwersytet Rolniczy w Plovdiv, Bułgaria; Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Ogrodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Research was conducted in 2010–2011 at the Fruit Growing Department of the West Pomeranian University of Technology in Szczecin and at the Research Station of Agricultural University in Plovdiv, where, in the spring of 2006, persimmon trees of ‘Sharon’, ‘Moro’, ‘Jiro C24276’, ‘Kaki Tipo’ and ‘Hyakume’ cultivars were planted. The capacity of the fruits, soluble solids, organic acidity, Vitamin C, NO3 and NO2 contents as well as the fruit coloring were compared in Szczecin after harvesting. It was noted that Kaki Tipo and Hyakume cultivars were characterized by the largest fruits with an average mass greater than 220 g, and with a height and diameter 70 mm. The fruits were characterized by a wide range of skin colour: from bright yellow-orange to dark orange. The fruits of the ‘Hyakume’ cultivar were the brightest (L* 63.19) and contained the most yellow pigment (b* 63.54). Small contents of organic acids (0.37–0.67 g citric acid per 100 g of fruit), nitrates (1.0–4.5 mg 100 g–1) and a nitrites (0.15–0.30 mg 100 g–1). Fruits were characterised by large differences in vitamin C content from 41mg (‘Hyakume’) to 98 mg (‘Sharon’) per 100 g of fruit but similar values for the content of extract (16.6–17.4%).
  • Miniatura
    PozycjaOpen Access
    Wpływ zawartości suchej masy w mleku na skład oraz cechy sensoryczne twarogu kwasowego
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2013) Siemianowski, Krzysztof; Szpendowski, Jerzy; Bohdziewicz, Krzysztof; Kołakowski, Piotr; Pawlikowska, Katarzyna; Żylińska, Joanna; Bardowski, Jacek Karol; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Katedra Mleczarstwa i Zarządzania Jakością, Uniwersytet Warmińsko-Mazurski w Olsztynie; Danisco-Biolacta, Olsztyn; Danisco-Biolacta, Olsztyn; Instytut Biochemii i Biofizyki, Polska Akademia Nauk, Warszawa; Instytut Biochemii i Biofizyki, Polska Akademia Nauk, Warszawa
    The aim of this paper was to analyze the effect of the dry matter in milk on the sensory properties of acid tvarog cheese. Acid tvarog cheeses were produced from reconstituted milk of varied dry matter contents, prepared from skimmed milk powder. Dry matter, protein, lactose and ash content were determined in the milk, tvarog cheese and whey. Active and titratable acidity were measured in milk curds and tvarog cheeses. The sensory analysis of tvarog cheeses was carried out with the grading method. The increase in the dry matter content in milk did not significantly modify the protein retention in the product. The value of titratable acidity of tvarog cheeses was proportionally correlated with the content of dry matter in milk. The content of dry matter in the raw material had a varied effect on the sensory properties of tvarog cheeses. The values responsible for cream color, hardness, grain size, sweet flavor, milk powder aftertaste and aroma intensity increased with an increase in the dry matter content, while the values of whey leakage, appearance homogeneity, elasticity, clamminess, flavor purity and intensity as well as acidic odor decreased.