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Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food
(Lodz University of Technology Press, 2015) Budryn, Grażyna; Zaczyńska, Dorota; Rachwał-Rosiak, Danuta
In novel foods containing different health-promoting components such as protein hydrolysates as well as plant extracts rich in polyphenols it is possible that peptides and phenolics interact and as a consequence the bioactivity of both decreases. The aim of the study was to evaluate the availability of hydroxycinnamic and chlorogenic acids (all described as CHAs) from green coffee (water purified extract) after their interactions with protein hydrolysates derived from egg ovalbumin (EOH), whey proteins (WPH) and soy proteins (SPH) during food processing, depending on temperature during processing, food product composition and CHAs form (free or included in β-cyclodextrin (β-CD).
Effect of process cooking on dietary fiber content in lentil (Lens culinaris) from Poland
(Lodz University of Technology Press, 2015) Rachwał-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna
Legumes, including lentils are characterized by a high nutritional value, but their importance in Poland is low. Leading producers of lentils are Canada, India, Turkey and the United States [1]. In Poland, only recently we appreciate its importance in the diet. Lentil is one of the richest sources of vegetable protein, fiber, vitamins C, PP and group B, and also contains calcium, phosphorus, iron, and folic acid. It has a beneficial effect on spleen, pancreas and stomach, it strengthens the activity of the kidneys and adrenal glands. It lowers cholesterol and prevents sudden increases of blood sugar.