Abstract: The aim of present experiment was to evaluate the
influence of cultivar to quality parameters of dried potato chips and
sticks produced in microwave-vacuum drier. The potatoes before
drying were blanched in oil and water at 180ºC and at 85ºC
respectively. The moisture content, crispiness, the colour (CIE
L*a*b*), the content of ascorbic acid, total carotenoids and total fat
content of dried potato chips and sticks was determined The highest
ascorbic acid content, high content of carotenoids, low total fat
content, low acrylamide content and good crispiness (low breaking
force) especially for sticks was determined in the samples of Gundega
cultivar.
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.