Show simple item record

dc.contributor.advisorLaikoja, Katrin
dc.contributor.advisorTatar, Vilma
dc.contributor.authorKlokova, Aleksandra
dc.date.accessioned2015-06-03T07:03:44Z
dc.date.available2015-06-03T07:03:44Z
dc.date.issued2015
dc.identifier.urihttp://hdl.handle.net/10492/2331
dc.description.abstractMagistritöö eesmärk oli uurida tehnoloogilisi võimalusi linaseemneõliga rasvasegu valmistamiseks. Linaseemneõli keemilised omadused raskendavad selle kasutamist toodete koostises. Samuti ei ahvatle tarbijat linaseemneõli lõhn ja maitse. Sellest tulenevalt oli eesmärgiks leida rasvasegu koostises selline linaseemneõli kogus, mis oleks tarbijale vastuvõetav. Maaülikooli mikromeiereis valmistati või baasil linaseemneõliga rasvasegu ning hinnati füüsikalis-keemilisi (happearv, joodiarv ja libisemispunkt) ja sensoorseid omadusi. Võile erineva koguse linaseemneõli lisamisel on happearvu tõus koheselt märgatav. Joodiarvu väärtus suureneb lisatud linaseemneõli kogusega, kuid jääb rasvasegu säilitamisel suhteliselt stabiilseks. Olenemata linaseemneõli lisamise protsendist jääb linaseemneõliga rasvasegu libisemispunkt madalamaks või libisemispunkti väärtusest. Sensoorse analüüsi tulemused näitavad linaseemneõliga rasvasegu head määritavust ja samas selgesti märgatavat kalamaitset aroomi. Samuti näitavad tulemused, et hindajad eelistavad lisandita võid, aga suhtelised häid tulemusi andis ka 2% linaseemneõli sisaldusega rasvasegu. Sellest linaseemneõli kogus rasvasegu valmistamisel jääb minimaalseks.est
dc.description.abstractThe aim of master's thesis was to elaborate the technological possibilities of fat mixture with flaxseed oil. Flaxseed oil chemical properties make it difficult to use it as products composition. Also, do not attempt the consumer’s flaxseed oil aroma and flavor. Consequently, the aim was to find such a composition of the fat mixture with flaxseed oil which amount would be acceptable to the consumers. In micro-dairy of Estonian University of Life Sciences were prepared on fat base (butter) fat mixtures with flaxseed oil and evaluated the physico-chemical (the acid value, iodine value and slip point) and sensory properties. The acid value in fat mixture with different amounts of flaxseed oil increases immediately and significantly. The iodine value increase with the amount of flaxseed oil, but stay relatively stable in the preservation of fat mixture. Irrespective of the percentage of the added flaxseed oil, slip point of the fat mixtures stay lower than butter slip point value. The sensory analyze results show a good spreadability of fat mixture with flaxseed oil and at the same time clearly noticeable fish taste aroma. Results also showed that the evaluators might prefer butter, but also gave relatively good results to the fat mixture with 2% of flaxseed oil added. Therefrom the amount of flaxseed oil added in preparation to the fat mixture will stay at the minimum.eng
dc.subjecttoiduainetetehnoloogiaEST
dc.subjectlinaõliEST
dc.subjectrasvaseguEST
dc.subjectrasvhappedEST
dc.subjectoomega-3-rasvhappedEST
dc.subjectvõiEST
dc.subjectanalüüsEST
dc.subjectmagistritöödEST
dc.titleLinaseemneõliga rasvasegu tehnoloogia väljatöötamine ja omaduste hindamineest
dc.title.alternativeElaboration of technology and properties of fat mixture with flaxseed oileng
dc.typeMaster Thesis
dc.date.defensed2015-06-05


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record