Sirvi Autor "Balgalve, A." järgi
Nüüd näidatakse 1 - 4 4
Tulemused lehekülje kohta
Sorteerimisvalikud
Kirje Comparison of the effect of ultraviolet light, ozone and heat treatment on muesli quality(2021) Lignicka, I.; Balgalve, A.; Ābelniece, K.; Zīdere-Laizāne, A.M.Various muesli processing technologies can be used to lower microbiological parameters. It is necessary to find the best treatment technology to ensure that the product can meet various regulatory limits and to increase the shelf life of the product. The aim of this study was to compare the effect of ultraviolet light, ozone treatment and sterilisation on muesli quality. Muesli samples with dried fruits were tested, comparing the change in total plate count, yeast count and mould count. Short-wave ultraviolet (UV-C) light with a wavelength of 254 nm was used for ultraviolet light treatment, and the product was treated for 1, 2, and 5 minutes. As for ozone treatment, the samples were treated with an ozone concentration of 35 ppm for 30 minutes. Heat sterilisation was performed using sterilisation mode 25-30-50 (heating, holding, cooling), 119 °C, 2.2×105 Pa. Ultraviolet light and ozone treatment did not have a significant impact on total plate count, yeast count and mould count. Heat sterilisation had the most significant effect on muesli sample microorganism level, total plate count, yeast count and mould count level were 10 log cfu g -1 .Kirje Effects of processing conditions on physical parameters of triticale flakes(2018) Kince, T.; Straumite, E.; Klava, D.; Kruma, Z.; Abelniece, K.; Balgalve, A.Consumer interest in breakfast cereal flakes has increased during the last few years. Various technologies, used to produce flakes, significantly influence their quality parameters and shelf - life stab ility. The main purpose of the present research was to investigate how different processing methods affect the physical parameters of triticale flakes. For obtaining the flakes, cleaned whole triticale grains were treated using the following technologies: dry processing (hot air), steam processing and soaking with subsequent steaming. For preparing the flakes different kilning methods and traditional flaking rolls were used. Traditionally made rolled and dried whole grain triticale flakes were analysed as a control sample. Using standard methods, the flakes’ moisture content, water activity, microstructure, swelling capacity and colour changes were analysed. The gap settings of flake rollers do not influence significantly ( P < 0.05) changes of starch during processing. However, the starch granules were fully transformed into sugars in the flake samples with greater thickness. Non - significant ( P < 0.05) steaming and hot air drying (toasting) conditions’ effects were observed on the changes of the starch granules during processing. Strong correlation was determined during the analysis of water activity and moisture content. The moisture content of the ready - to - eat flakes varied from 2.54% to 10.66%, and the water activity value was from 0.108 to 0.494. Compared with traditionally processed flakes (control sample) the colour of the flakes prepared using other technologies changed significantly, the E values varied from 9.587 to 18.554. The colour of the soaked - steamed - rolled - hot air dried samples was similar but those significantly differed from the colour of soaked - dried - rolled - hot air dried flake samples. The soaked - dried - rolled - hot air dried flakes were darker compared with other analysed flake samples.Kirje Influence of technological parameters on chemical composition of triticale flakes(2018) Kruma, Z.; Straumite, E.; Kince, T.; Klava, D.; Abelniece, K.; Balgalve, A.Triticale is hybrid crop developed by crossing wheat ( Triticum ) and rye ( Secale ) and in last years it become more popular for food applications, including flake production. Different approaches are developed to improve flakes technology by applying different cooking, rolling, toasting parameters resulting in high quality products. All these technologies influence also nutrition quality of product due to the diffe rent stability of these compounds during mechanical and thermal treatment. The aim of current experiment was to investigate the influence of technological parameters on chemical composition of triticale flakes. In current experiment triticale grains and tr iticale flakes obtained by different technologies was tested. For evaluation of the influence of technological parameters, different flaking and rolling parameters were tested. For all samples were determined composition of basic nutrients (fats, proteins, fibres, sugars, ash), minerals (Ca, Mg, K, Zn, P), vitamins, total phenolics and antioxidant activity. Triticale has high nutritional quality, containing significant amounts of protein, fibres, vitamins and minerals. Technological processes significantly influence cereals composition, but it depends on parameters tested. Control sample showed lower results and hierarchical cluster analyses showed that samples 1/3/1, 2/1/2/1, 2/1/3/1, 2/1/4/1 are similar in composition of bioactive compounds. Results showed that for selection of the best method for flaking physical and/or sensory properties should be taken in account.Kirje Zinc content in different muesli samples(2021) Lignicka, I.; Balgalve, A.; Zīdere-Laizāne, A.M.There is no specialized zinc storage system in the body, therefore there must be a daily intake of zinc to achieve a steady state. Long-term zinc deficiency due to inappropriate nutrition may result in immunological or autoimmune diseases. The aim of this study was to develop muesli with naturally high zinc content. Zinc is found in various plant-based foods as grain flakes and seeds which often are one of the raw materials for muesli. Muesli is one of the grain-based food trends nowadays as people`s life habits are changing due to fast-paced life, still, it is important to obtain all nutrients. According to zinc content in raw materials five different muesli samples were prepared, from all samples, muesli with the highest zinc content with 3.80 mg 100 mg-1 was chosen for further analysis. Zinc bioavailability is assessed through the determination of absorbability. The kinetic in vitro intestinal digestion suggests how much zinc is released during digestion and could be absorbed in the small intestine. The results show that during digestion approximately 22% of zinc was absorbed in the small intestine. Such characteristics of in vitro digestion test shows that by one meal (50 g of muesli) it is possible to replenish our body zinc level by 0.42 mg. To check additional nutrient content in selected muesli samples different mineral and vitamin analyses were done. Mineral and vitamin content in the muesli sample was calculated according to their content in raw materials. Per portion, muesli is source of iron, magnesium, phosphorus, zinc, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and vitamin E.