Composition and some physical properties of different pea cultivars

The basic composition and physical properties such as firmness and cookability were determined for eight varieties or lines of pea and field pea. The discriminant components of peas were protein (19.5–28.9%), starch (46.1–54.6%) and in a less extent acid detergent fibre (10.0–11.6%) and dietary fibre (18.1–21.1%). The resistance of raw peas to crushing, expressed by the minimum destruction force, was highly differentiated (286–468 N). The relationships between the firmness of peas and their size, and the content of protein or acid detergent fibre, were found. High differences in cookability of peas did not correlate with either the firmness of raw peas or their use value.     

Protein concentrates from pea and faba bean,obtained using waste effluents of potato processing plant or sweet whey

Protein concentrates were obtained on the laboratory scale from pea and faba bean, using waste effluents of potato, whey or water for protein extraction. The concentrates were analysed in order to determine their content of basic components and anti-nutritive substances. It was found that the concentrates obtained with waste effluents of potato were characterized by higher protein content than those obtained with whey. On the other hand, amino acid content was similar in all concentrates. Phytic phosphorus content and activity of trypsin inhibitors in the protein concentrates should not constitute any danger for animals and human beings.     

The effect of coagulum washing on the quality of soybean and faba bean isolates

Protein isolates of faba bean and soybean, obtained using waste effluents of potato as protein extrahent, and water or 86% ethanol or 2% ascorbic acid for washing coagulum, were investigated. Both the use of 86% ethanol and 2% ascorbic acid lowered the solubility of isolates (approx. 1.7–11.9%), stronger protein denaturation being caused by ethanol. Although the use of waste effluents of potato increased trypsin inhibitors activity compared with the use of water, applying ethanol or ascorbic acid washing considerably lowered this activity. The use of 86% ethanol also caused an elimination of approx. 60% phytates from soybean isolates and a little less from faba bean ones. Ascorbic acid eliminated these undesirable compounds only to a small extent. In the case of 86% ethanol the organoleptic properties of isolates were found to have been improved. The isolates were of lighter colour and they were completely devoid of the leguminous taste.     

Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors

For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining isolates with lower phytic acid content and decreased activity of the trypsin inhibitors, although the efficiency of the process decreased also. Modified processing was more efficient for elimination of the phytic acid from soybean isolates compared to faba bean. It was also shown that isolate neutralization considerably improved their solubility and decreased the activity of trypsin inhibitors.     

Improvement in the quality of rape seed by combining silage with fodder sugar beets. 1. Quality evaluation of the silages]

Industrial-scale studies showed that the addition of rape-seed flakes to half sugar mangels improves the feeding value and the quality of the silages. Furthermore, it was found that the development of yeasts was inhibited and that the propagation of acidifiers was retarded as the proportion of rape-seed increased. The microbiological analysis indicates that the amount of rape-seed added to the half sugar mangels should not exceed 10%.     

Improvement in the quality of rape seed by combining silage with fodder sugar beets. 2. Changes in glucosinolate derivatives and fat contents]

Industrial and laboratory-scale studies showed that the combined silage fermentation of rape-seed flakes with half sugar mangels leds to a very beneficial reduction in the content of glucosinolate derivatives, especially during the first week of fermentation and storage processes on the qualitative and quantitative fatty-acid parameters were but significant.     

Effect of hydrothermal processing on carrot carotenoids changes and interactions with dietary fiber

The aim of the studies was to determine the effect of different methods of heat treatment on carotenoids changes and their interactions with insoluble and soluble dietary fiber. Three industrial varieties of carrot--Simba, Caropak and Fayette constituted the experimental material. Carrot cubes were subjected to heat treatment by putting in water with or without citric acid, or in a convection-type steam furnace. The total content of alpha- and beta-carotene was determined in all kinds of pureed carrots. Its amount bounded with insoluble dietary fiber and pectins was also determined. Changes in soluble and insoluble fractions of dietary fiber during hydrothermal treatment were also determined. It was found that the content of trans alpha- and beta-carotene in carrots decreased significantly (p < 0.05) after heat treatment, compared with the control sample. The loss observed during heat treatment in water was higher (up to 50%) than in the case of a convection-type steam furnace. The highest decrease in the content of insoluble fraction of dietary fiber and the highest increase in soluble fraction were observed after treatment with the use of steam. An analysis of interactions between carotenoids and dietary fiber fractions after hydrothermal processing shows their stronger affinity to forming bonds with pectins than with insoluble fiber. It was also found that the effect of heat treatment parameters was significant--the highest (by six times) increase in the content of beta-carotene bounded with pectins was noted in pureed carrots processed in a convection-type steam furnace.     

On Rapeseed Meals. Part XXVI. Some Remarks on the Biological Value of Rapeseed Meal Proteins after Silage

The influence of propionic bacteria on the biological value of potato-rapeseed meal protein ensilage was investigated. The inoculation of the ensilage with Propionibacterium Petersoni T 112 led to the reduction of the content of goitrogenous compounds (isothiocyanates and oxazolidinethiones) and to an increase of the nutritive value (NPU, PER) of the rapeseed protein. The increase of the protein value is greater by the application of propionic bacteria than by toasting of rapeseed meal.     

Changes in organoleptic attributes and physical properties of carrot during hydrothermal treatment

This research is aimed at determining the effect of different hydrothermal treatments of carrot on its organoleptic attributes and physical properties determining texture. A preliminary evaluation was performed on seven carrot varieties, of which the three were selected for study: Bangor, Fayette and Nektarina. In hydrothermally treated carrot, significant differences were observed in the intensity of sweet taste, cooked taste, uniformity and intensity of orange colour, and in physical properties including force and energy of extrusion and the extrudability index (p<0.05). These properties were found to be dependent on both carrot variety and the manner of hydrothermal treatment. Under the experimental conditions applied, hydrothermal treatment of the whole carrot root with steam was found to be optimal and the highest general sensation in terms of organoleptic attributes was reported for the Bangor variety.