This article discusses the tragedic aspects of Karol Szymanowskis 20th-century opera King Roger op. 46. The works dramaturgical design was crucially influenced by ancient models (especially Euripides ...The Bacchae) as well as Friedrich Nietzsches concept of tragedy and music drama. The first part of the article presents theatri- cal aspects of King Rogers tragedic character, drawing on selected stagings of this opera (by Mariusz Treliski, Krzysztof Warlikowski, and Kasper Holten), which addressed the problems of the disintegration of the world and the crisis of values. It is observed that their dramaturgy centers around the axis of references to the crisis of contemporary culture and questions about the individuals and the communitysreactions to the threat caused by the Dionysian element. Based on an analysis of the dramatic structure of the libretto and the composers statements about his creative process, the author emphasizes the significance of the theatrical aspects of opera. She stresses how important it was for Szymanowski to achieve an adequate compromise within the fusion of arts and horizons, including the Dionysian and Apollonian tendencies in the works ideological program.
Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. ...The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2–8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.
The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded ...snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.
The article discusses the effect of modification of the plasticizing system of a single-screw extruder on selected physicochemical properties of rapeseed straw and buckwheat straw. A TS-45 ...single-screw extruder (ZMCh Metalchem, Gliwice, Poland) with an L/D = 12 plasticizing system was used for the process. The shredded straws were moistened to four moisture levels: 20, 25, 30 and 35% dry matter. Three different rotational speeds of the extruder screw were applied for the test cycle: 70, 90 and 110 rpm. The following characteristics were determined for the extrusion-cooking process: efficiency and specific mechanical energy. Selected physical properties were determined for the extrudates obtained in the process: water absorption index (WAI), water solubility index (WSI), bulk density, and the efficiency of cumulative biogas and cumulative methane production expressed on dry mass, fresh mass, and fresh organic mass basis. It has been proved that the modification of the plasticizing system had a significant impact on the course of the process and the tested physicochemical properties. An important factor confirming the correctness of the modification is the increase in biogas efficiency. After modification, the highest yield of cumulative biogas from the fresh mass was 12.94% higher than in the sample processed before modification.
The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, ...and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.
The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical ...composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.
The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component ...content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.
Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement ...for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.
Studium dotyczy tragediowych aspektów dwudziestowiecznej opery Król Roger op. 46 Karola Szymanowskiego. Kluczowy wpływ na projekt dramaturgii dzieła miały wzorce antyczne (szczególnie Bachantki ...Eurypidesa) oraz koncepcja tragedii i dramatu muzycznego Friedricha Nietzschego. W pierwszej części artykułu teatralne aspekty tragizmu Króla Rogera zostały ukazane na przykładzie wybranych inscenizacji tej opery (Mariusza Trelińskiego, Krzysztofa Warlikowskiego i Kaspera Holtena), podejmujących problem rozpadu świata i kryzysu wartości. Ich główną osią dramaturgiczną okazały się odwołania do kryzysu kultury współczesnej oraz pytania o reakcje jednostki i wspólnoty na stan zagrożenia wywołany przez dionizyjski żywioł. Na podstawie analizy struktury dramatycznej libretta i wypowiedzi kompozytora o procesie twórczym uwypuklono znaczenie teatralnych aspektów opery. Podkreślono, jak istotny był według kompozytora odpowiedni kompromis w ramach fuzji sztuk i horyzontów, w tym między innymi dionizyjskich i apollińskich tendencji w programie ideowym dzieła.
PDF
