Anna Żbikowska

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OBJECTIVE Formation of emulsion systems based on interesterified fats was the objective of the study. Enzymatic interesterification was carried out between enzymatic mutton tallow and walnut oil in the proportions 2 : 3 (w/w) to produce fats not available in nature. At the beginning of the interesterification process, the balance between the(More)
OBJECTIVE The aim of the study was to determine the optimal conditions, that is the content of hemp oil and time of homogenization to obtain stable dispersion systems. METHODS For this purpose, six emulsions were prepared, their stability was examined empirically and the most correctly formulated emulsion composition was determined using a computer(More)
STUDY AIM To determine the content of the main groups of fatty acids in pastries, confectionery, and potato products, paying special attention to trans fatty acids and the products of fat oxidation and hydrolysis, as factors affecting the safety of consumption. METHODS A total of 157 products were collected in Poland in 2009-2010. In fats extracted from(More)
BACKGROUND The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. METHODS Dough and(More)
Fatty acid (FA) composition of bovine milk fat from cream samples, originating from three regions of Poland (one mountainous and two lowland ones) and collected within 2 years, was analysed aiming at identifying the region of production by applying principal component analysis (PCA). From the 44 FAs identified by gas chromatography, two groups were(More)