Abstract: The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p
Abstract: the research was accomplished on fresh in Latvia wild
growing cranberries and cranberry cultivars. The aim of the study
was to evaluate effect of pretreatment method and drying conditions
on the volatile compounds composition in cranberries. Berries
pre-treatment methods were: perforation, halving and
steam-blanching. The berries before drying in a cabinet drier were
pre-treated using all three methods, in microwave vacuum
drier – using a steam-blanching and halving. Volatile compounds in
cranberries were analysed using GC-MS of extracts obtained by
SPME. During present research 21 various volatile compounds were
detected in fresh cranberries: the cultivar 'Steven' - 15, 'Bergman'
and 'Early black' – 13, 'Ben Lear' and 'Pilgrim' – 11 and wild
cranberries – 14 volatile compounds. In dried cranberries 20 volatile
compounds were detected. Mathematical data processing allows
drawing a conclusion that there exists the significant influence of
cranberry cultivar, pre-treatment method and drying condition on
volatile compounds in berries and new volatile compound formation.
Abstract: this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.
Abstract: Experiments with pumpkin-rowanberry marmalade
candies were carried out at the Faculty of Food Technology of the
Latvia University of Agriculture. The objective of this investigation
was to evaluate the quality changes of pumpkin-rowanberry
marmalade candies packed in different packaging materials during
the storage of 15 weeks, and to find the most suitable packaging
material for prolongation of low sugar marmalade candies shelf-life.
An active packaging in combination with modified atmosphere
(MAP, CO2 100%) was examined and compared with traditional
packaging in air ambiance. Polymer Multibarrier 60 and paper bags
were used. Influence of iron based oxygen absorber in sachets of 500
cc obtained from Mitsubishi Gas Chemical Europe Ageless® on the
marmalade candies’ quality was tested during shelf life. Samples of
80±5 g were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in a room temperature +21±0.5 °C. The physiochemical
properties –moisture content, hardness, aw, pH, changes of
atmosphere content (CO2 and O2), ascorbic acid, total carotenoids,
total phenols in headspace of packs, and microbial conditions were
analysed before packaging and in the 1st, 3rd , 5th, 8th, 11th and 15th
weeks of storage.
Abstract: The research object was apple-black currant
marmalade candies. Experiments were carried out at the Faculty of
Food Technology of the Latvia University of Agriculture. An active
packaging in combination with modified atmosphere (MAP, CO2
100%) was examined and compared with traditional packaging in air
ambiance. Polymer Multibarrier 60 and paper bags were used.
Influence of iron based oxygen absorber in sachets of 500 cc
obtained from Mitsubishi Gas Chemical Europe Ageless® was tested
on the quality during the shelf of marmalade. Samples of 80±5 g
were packaged in polymer pouches (110 mm x 110 mm),
hermetically sealed by MULTIVAC C300 vacuum chamber machine,
and stored in room temperature +20.0±1.0 °C. The physiochemical
properties – weight losses, moisture content, hardness, aw, pH, colour,
changes of atmosphere content (CO2 and O2) in headspace of packs,
and microbial conditions were analysed before packaging and in the
1st, 3rd , 5th, 8th, 11th and 15th weeks of storage.