Jacek Lewandowicz

• PhD
• Professor (Assistant) at Poznań University of Technology

Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological...

Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, the economy, and human health. Legumes have different amino acid profiles that complement those of the three globally most important staple foods (rice, corn, and wheat). Therefore, the aim of this work was to assess the functionality of...

The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein iso...

The rising demand for plant-based alternatives to traditional meat products has led to the development of plant-based sausages (PBSs) that closely mimic the texture and taste of their meat counterparts. This study investigates the rheological and textural properties, as well as proton molecular dynamics, of hot dog-type PBSs and batters used in the...

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functiona...

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutrition...

The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extru...

More and more literature data indicate the health-promoting effect of potato juice (PJ). However, to date, it has not been precisely explained which of the many compounds present in PJ exhibit biological activity. The work aimed to establish the antiproliferative effect of gastrointestinal digested PJ and the products of its processing. Fresh PJs d...

Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of detailed studies is rather scarce, which is especially evident in the case of chemically modified derivatives. Therefore, the stu...

Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to establish how chemical modification affects the molecular structure of potato starch and, as a conseque...

Thrombocytopenia is a clinical manifestation that refers to the low platelet count, i.e., <150 × 103/μL, of blood, resulting in imbalanced hemostasis, which leads to several fatal complications. The causative factors vary greatly, but, as a consequence, they interfere with platelet production and promote destruction, leading to death. Carica papaya...

Aerogels are highly porous materials that are prepared by removing water held within a hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently, there has been much interest in the preparation of aerogels from biopolymers, including starch. The applicability of native starches in the food industry is partially limite...

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were...

Starch is a widely known and used emulsion stabilizer. In order to improve its properties, various types of modifications are made that change its ability to emulsify and stabilize. This paper describes the analysis of the molecular dynamics of water using low-field nuclear magnetic resonance (LF NMR) in oil-in-water emulsions obtained with the use...

The aim of the work was to analyse water activity in pastes of starches of different amylose content. Pasting characteristics of starch of different botanical origin, i.e. cereal (rice) and tuber (potato), were examined. In addition, the obtained pastes were subjected to low-field NMR studies. The use of these two methods was aimed at understanding...

Pectin is a mixture of carbohydrates, mainly polyuronides, found in the cell walls of many plants. It reveals ability to form gels in acidic environment, therefore it is classically used in food industry for giving the jelly-like consistency to jams or marmalades. However, the knowledge regarding rheological properties of pectins, especially in ref...

Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) o...

Polysaccharide aerogels are gaining wide interest due to their open pore nanostructure, high surface area, biodegradability and biocompatibility. By application as chemical adsorbents and gas or liquid purifiers-the sorption properties are of crucial importance. The aim of the work was to determine the level of water content in potato starch aeroge...

Starch aerogels can be functionalised by modification of hydroxyl groups of polysaccharide chains. As sodium starch octenylsuccinate E 1450 stands out from other modified starches by its emulsifying ability, its application for aerogels production seems to be attractive. The aim of the work was the analysis of molecular dynamics of water in a sodiu...

The aim of the work was a comparative evaluation of natural waxy potato, corn and rice starches as clean label thickener for production of reduced fat mayonnaise. The assessment of applicability of those preparations was based on studies taking into consideration emulsion stability, colour evaluation, rheological properties and texture profile. The...

Bioaerogels are a new generation of aero-gels prepared from biomass and most of them are prepared from polysaccharides including starch. Their sorption ability is one of the most important features, crucial for its industrial applicability. The aim of the work was analysis of the transport of water in starch aerogel made on the basis of native pota...

One of the most important features of porous materials are specific surface area and pore volume that affect the potential adsorption capacity of aerogels Substitution with octenylsuccinic groups hydrophobicizes starch which can significantly change its sorption properties. Therefore, the aim of the work was analysis of the transport of water in st...

Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reache...

The common use of modified starches results from the need to improve functional properties of natural starch. Crosslinked and acetylated starches are the most commonly used modified starches in food technology, and their properties depend on both the type of modifying group introduced and the degree of substitution (DS). The rheological properties...

The aim of the work was to assess the effect of degree of cross-linking with adipic and substitution with acetyl groups on water adsorption capacity, water activity as well as dynamics of hydration in E1422 modified starch powders. Acetylated distarch adipate powder samples of different degree of cross-linking and different degree of acetylation, m...

The aim of the work was to establish the effect of adsorption of Na + , K + , Ca 2+ , and Mg 2+ ions and chemical modification (E 1422 and E 1450) on functional properties of waxy potato starch. Samples were analysed in terms of mineral components content, pasting characteristics, rheological properties and texture. It was found that sodium octenyl...

The aim of the work was to establish water dynamics in pastes of acetylated distarch adipates E 1422 with different degree of cross-linking and acetylation. Eight samples of E1422 of different degree of cross-linking and different degree of acetylation were investigated. It was stated that chemical modification of starch by cross-linking with adipa...

The aim of the work was to establish the effect of the enrichment with copper ions on the gelatinisation parameters and water dynamics of pastes of commercial oxidised starches with different degree of substitution. Native potato starch was used as reference material. Test samples were analysed employing differential scanning calorimetry (DSC) as w...

Commercial starches often reveal different physicochemical properties what is attributed to the quality of technological (tap) water, mainly in terms of its mineralization. Therefore the aim of the work was to examine the rheological properties of pastes of native normal and waxy potato starches containing common ions: Na + , K + , Ca 2+ , and Mg 2...

The new type of native starch i.e. waxy potato starch was recently released on the market. Therefore its properties are not fully described in the scientific literature so far. The aim of the work was to analyse pasting and rheological properties of acetylated distarch adipate and starch sodium octenylsuccinate of waxy potato starch in comparison t...

The aim of the work was to understand the role of different resistant starch preparations in formation and stabilisation of food emulsions. The experimental material consisted of five different preparations that could be classified either as type: 3, 4 or 3/4 resistant starch. Emulsions stabilized with investigated starches were prepared using a la...

Buckwheat starch shows interesting structural and physicochemical properties and is susceptible to enzymatic treatment. Thus it was selected as the material for high pressure treatment (600 MPa/ 3 min/ 30°C) and cooling (4°C/ 24h) cycles and pullulanase debranching (2-16 h) in order to induce resistant starch (RS) formation. The best results were o...

Along with the development of new analytical techniques there is a possibility of better understanding of correlation between the functionality and the structural parameters of starch. Therefore, an attempt of evaluation of relationship between rheological properties and molecular structure of waxy and normal corn starches was the aim of this work....

Rheological properties of starch are strongly affected by the environmental factors, such as co-solutes presence and pH. The phenomenon of the impact of inert electrolytes on rheological properties of starch pastes has been the subject of research in many scientific centres. However, relatively young on the market waxy starches of potato and rice o...

Budyń jest deserem na bazie mleka z dodatkiem zagęstników (skrobi lub innych hydrokoloidów) oraz cukru i dodatków smakowo-zapachowych. Najczęściej stosowanym zagęstnikiem do produkcji budyni jest skrobia bielona. Alternatywą dla skrobi bielonych mogą być skrobie natywne odmian woskowych, które charakteryzują się konkurencyjnymi właściwościami reolo...

Kisiel jest deserem przygotowywanym na bazie wody z dodatkiem cukru, sproszkowanego soku owocowego i/lub aromatów i barwników. Najczęściej stosowanym zagęstnikiem do produkcji tego typu deserów jest skrobia modyfikowana na drodze utleniania. Alternatywą dla skrobi modyfikowanych chemicznie mogą być skrobie natywne odmian woskowych, które charaktery...

The aim of the work was to analyze rheological properties of the pastes of normal and two varieties of waxy rice starches in reference to their water dynamics. Flow behavior was evaluated using RotoVisco1 rheometer. Pasting properties were studied using Brabender viscograph. The water dynamics during starch gelatinization process was analyzed using...

The aim of the work was to establish the effect of degree of saccharificationof maltodextrinson macroscopic and microscopic properties of their concentrated solutions. Viscoelastic properties and flow behaviour was evaluated using rheometer working in oscillatory or rotational mode. Spin-lattice (T1) and spin-spin (T2) relaxation times were determi...

The process of porous starch preparation is based on a method of dehydration of retrograded starch paste. Such obtained physically modified starch is characterized by low bulk density and high surface area reaching the value of 100 m 2 /g. Increasing the area of sorption of starch can significantly increase the usefulness of starch in process of fo...

Sugars are kosmotropic substances which stabilise the native structure of biopolymers, including starch. However by high concentration of sugars, as in case of desserts production, rheological properties of this polysaccharide could be significantly changed. The aim of this study was to examine the effect of the presence of sugars (glucose, fructos...

Celem pracy była ocena wpływu skrobi woskowych różnego pochodzenia botanicznego na właściwości reologiczne, teksturę oraz barwę keczupu. Materiał do badań stanowiły natywne skrobie: ziemniaczana, kukurydziana i ryżowa w odmianach zwykłych oraz woskowych. Keczupy przygotowano według receptury zgodnej z Polska Normą z dodatkiem badanych skrobi w stęż...

The aim of the work was to evaluate the effect of addition of waxy starches of different botanical origin on the rheological properties, texture and color of tomato ketchup. Waxy and normal native starches of potato, corn and rice origin were the experimental material. Tomato ketchups contained 3.3% of investigated starches, and their recipes met t...

The objective of the research study was to asses the usefulness of a technological RS4 type resistant starch of different botanical origin used as a thickener in ketchup sauces. The research material consisted of natural starches: potato starch, maize starch, and waxy maize starch, which were modified by the use of a cross-linking agent containing...