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Sirvi Autor "Zagorska, J." järgi

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  • Pisipilt
    Kirje
    Acceptance of low-sugar yoghurt among Latvian teenagers
    (2020) Zagorska, J.; Ciprovica, I.; Straumite, E.; Majore, K.
    Over a thousand year history, yoghurt has become one of a widely consumed product in the world. Its reputation as a healthy food has been undermined recently by concerns over the high sugar content. The majority of consumers expects and prefers yoghurts to be sweet. However, governments across Europe are calling for significant cuts in the amount of added sugar used in yoghurt production. The aim of the study was to evaluate the acceptance of low-sugar yoghurt produced by different commercial β-galactosidases by teenagers. Standardised milk with fat content 2.0% (SC Tukuma piens) was pasteurized at 95 ± 1 °C 5 min, cooled down till 43 ± 1 °C and fermented with β-galactosidase and starter YC-X11 (Chr. Hansen, Denmark) and fermented till pH 4.50 ± 0.20. Different commercial β-galactosidases: Nola™ Fit 5500, Ha-Lactase 5200 (Chr. Hansen, Denmark), GODO-YNL2 (Danisco, Denmark) and BrennZyme (Brenntag PolskaSp, Poland) were used. Fermented samples were gently mixed and cooled down till 6 ± 1 °C and 5% (w/w) of sugar was added to each sample. Sensory evaluation of the yoghurt’s samples was performed by teenagers (14–18 years, n = 50) at Aizputes Secondary School (Latvia). Lactose and monosaccharides concentration prior to sugar addition was detected by HPLC (Shimadzu LC 20 Prominence, Japan). The lactose hydrolysis into glucose and galactose by the use of β-galactosidase helps to increase sweetness through an occurrence of natural sugars in milk. During sensory evaluation, teenagers admitted the yoghurt with reduced sugar as sweet, significantly sweeter (P < 0.05) was yoghurt sample with Nola™ Fit 5500. The results demonstrated that it is possible to reduce sugar in yoghurt production and to gain consumer acceptance through the occurrence of glucose and galactose, but it is problematic to offer lactose-free or reduced lactose products to consumers without lactose intolerance.
  • Pisipilt
    Kirje
    Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
    (2018) Kruma, Z.; Galoburda, R.; Tomsone, L.; Gramatina, I.; Senhofa, S.; Straumite, E.; Klava, D.; Kince, T.; Cinkmanis, I.; Zagorska, J.; Kunkulberga, D.
    Th e aim of current research was to assess the nutritional value of breakfast cereals containing germinated spring grain flakes and its changes after 6 month storage. Three types of breakfast cereals were prepared and packaged in two types of Standup pouches – Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the samples were stored at 35 ± 2 °C and dietary fibre, protein, fat, B - group vitamins, sugars, total phenol content and DPPH, ABTS+ radical scavenging activity were dete rmined. Developed breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally, sample S2 is source of protein, riboflavin, niacin, and S3 – is source of riboflavin and high in niacin. Comparing total phenolic content and antioxidant capacity of tested samples S3 showed the highest values. Storage and selected packaging influenced stability of nutrients, and for S1 and S2 AL showed bett er results whereas for S3 – PE.
  • Pisipilt
    Kirje
    A food-grade antioxidant production using industrial potato peel by–products
    (2020) Sepelevs, I.; Zagorska, J.; Galoburda, R.
    Currently, industrial potato processing waste recycling and re–use is an important topic in the food industry, but no actual processing facilities could be found at the moment of this study. The main aim of present research was to develop a method that could, potentially, be practically applicable for industrial potato peel waste recycling into encapsulated phenolic compounds (fine powder), with a further approbation as an antioxidant for ground pork meat. Potato peel wastes were collected from the local potato processing facility, homogenized in the solvent media, and two accelerated extraction technologies (microwave assisted (MAE) and ultrasound accelerated extractions) were applied for the extraction of biologically active compounds and encapsulation wall material. Produced extracts were concentrated (recovered solvent had been collected and reused) and directed for spray-drying. In general, MAE alone showed higher extraction yields than in combinations with ultrasound treatment. Extracts reached maximal biologically active compound concentrations (and were possessing highest radical scavenging activities) after 10 min of MAE treatment. Produced capsules (food grade antioxidant) inhibited ground pork meat lipid oxidation during the storage study at accelerated oxidation conditions. Acquired results form a basis for development of a potato peel industrial scale processing technology.