Sirvi Autor "Lignicka, I." järgi
Nüüd näidatakse 1 - 4 4
Tulemused lehekülje kohta
Sorteerimisvalikud
Kirje Amino acid content in rice and lentil meal for vegan and pescatarian diet(Estonian University of Life Sciences, 2022) Lignicka, I.; Graci (Balgalve), A.; Zīdere-Laizāne, A.M.Combining different raw materials, it is possible to increase plant-based protein functionality. Traditionally lentils are combined with rice. As rice complements lentils in sulphurcontaining amino acids this plant-based combination provides a complete profile of essential amino acids. The aim of this study was to compare amino acid content and scoring pattern in vegan and pescatarian quick preparation meals and analyse developed meal suitability for a vegan diet containing all needed amino acids. Results show that vegan and pescatarian quick preparation meals contain all essential amino acids at adequate amounts according to FAO`s recommendation, results showed no significant difference between samples (p > 0.05). These results show that combining rice and lentils it is possible to develop a meal suitable for a vegan diet that contains all needed amino acids.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 Nutritious lentil and rice meal for sustainable vegan and pescatarian diet(Estonian University of Life Sciences, 2022) Lignicka, I.; Graci (Balgalve), A.; Zīdere-Laizāne, A.M.Urbanization has been accompanied by changes towards diets that have placed increased pressure on the environment and human health. Shifting diet from beef towards lessimpactful proteins is the most important policy goal for dietary sustainability in 2050. Fish can also help to shift to lower emission diets, fish-eaters have nearly the same emissions profile as strict vegetarians. The aim of this study was to develop quick preparation lentil and rice meals that would be suitable for a sustainable vegan and pescatarian diet and to analyse and compare their nutritional values. Sample nutritional values were calculated according to raw material nutritional values. Results show that if most raw materials are plant-based there is no significant difference between vegan and pescatarian quick preparation meal sample nutritional values other than minerals and vitamins. Vegan quick preparation meal sample which contains green lentils has higher iron content comparing to pescatarian quick preparation meal which contains red lentils and freeze-dried salmon powder and has higher vitamin B1, B3 and B6 content.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.