Śmigielska Hanna

• dr hab. inż. prof. UEP
• prof UEP at Poznan University of Economics and Business, Poznań, Poland Institute of Quality Science

Growth in the human population and intensive, large-scale farming results in a lowering in the quality of nutrition. An oversupply of food energy is often accompanied with a deficiency in micronutrients. To address this problem, the food industry provides products enriched with bioactive substances. The main challenge of this technology is the even...

Three commercial oxidised starches of different degree of substitution were gelatinised in the presence of copper Cu +2 ions. Then the pastes were subjected to repeated freezing and thawing processes. Effectiveness of the absorption by AAS spectrometry, as well as the structure of obtained products employing X-ray diffractometry, differential scann...

The monograph: Current Trends in Quality Science – consumer behavior, logistic, product management, contains descriptions of recent research in management science and quality. The papers collected in this issue cover all aspects of product quality from a multidisciplinary perspective. The subject matter contained in 34 articles by individual au...

The aim of the study was to evaluate the hypoglycaemic potential of supplementary Cr in the form of chromium(III) glycinate (CrGly) in the diabetic model of rats. The experiment was conducted on 40 male Wistar rats, of which 30 were made diabetic by injection of a single dose of streptozotocin (55 mg/kg b.m.), while the remaining 10 rats served as...

Hanna Śmigielska Department of Natural Science and Quality Assurance, Faculty of Commodity Science, Poznan University of Economics and Business, Poznan, Poland < e mail: h.smigielska@ue.poznan.pl INNOWACYJNE PRODUKTY SPOŻYWCZE Z DODATKIEM ŁATWO PRZYSWAJALNEGO ŻELAZA Współczesny konsument poszukuje żywności, która wykazuje nie tylko określone war...

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 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...

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...

The scientific monograph entitled: “Innovative Food Products Containing Enriched Starch in the Functional Food Market”– presents a set of market and commodity science studies connected with new food products containing modified starch enriched with selected minerals and vitamins. Innovative food products designed and manufactured as pro-health/func...

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...

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...

Background. Modified potato starch is used as a thickener in foods or as a dessert component. Modification by oxidizing causes production of carboxyl radicals, which can bind elements in the coordination manner, inside starch granules. Zinc is one of the most essential microelements in the human body, and therefore the objective of our research was...

The aim of the work was qualification of the effect of the addition of iron ions on the physicochemical properties of starches modified by esterification, as well as estimation of their functionality as tomato sauces thickeners. Acetylated starch E 1420, acetylated distarch adipate and native potato starch were the experimental materials. Pasting c...

FUNCTIONAL PROPERTIES OF THE MODIFIED STARCHES FORTIFIEDBY COPPER IONS S u m m a r y The objective of the paper was to estimate the usefulness of the most common, commercial starchesmodified as carriers of mineral components.Diverse food starches modified were investigated, differing in both the applied method of their modi-fication and their subst...

The objective of the paper was to estimate the usefulness of the most common, commercial starches modified as carriers of mineral components. Diverse food starches modified were investigated, differing in both the applied method of their modification and their substitution degree. The adsorption process of copper ions was carried out from the salt...

The Cu(II) and Fe(III) ions have been adsorbed by four potato starches of different degrees of oxidation (different numbers of COOH groups replacing host CH2OH groups): native (no oxidized), white (pudding) with oxidation degree of 0.04%, gelating (0.1%), and LUBOX starch (0.5%). Concentration of the ions in starches was determined from atomic abso...

ABSTRACT: The Cu(II) and Fe(III) ions have been adsorbed by four potato starches of different degrees of oxidation (different numbers of COOH groups replacing host CH2OH groups): native (no oxidized), white (pudding) with oxidation degree of 0.04%, gelating (0.1%), and LUBOX starch (0.5%). Concentration of the ions in starches was determined from a...