Magistrantūros studijų baigiamajame darbe pateikiami jogurto, praturtinto liofilizuotomis daržovėmis, fizikinių rodiklių (klampumo, rišlumo, konsistencijos, tvirtumo ir rūgštingumo) bei juslinių savybių tyrimų rezultatai. Darbo objektas – 3,5 % riebumo ekologiškas jogurtas, kuris buvo pagardintas liofilizuotomis daržovėmis, prieskoniniais augalais ir pievagrybiais. Buvo paruošti 6 jogurto su priedais variantai: I var. (kontrolinis) – be priedų; II var. – pomidorų, žaliųjų bazilikų milteliai, druska; III var. – pomidorų, žaliųjų bazilikų, svogūnų milteliai, druska; IV var. – pomidorų, svogūnų milteliai, druska; V var. – paprikų, dašio milteliai, druska; VI var. – pievagrybių, svogūnų milteliai, druska. Darbo metodai: jogurtų spalva matuota spalvos analizatoriumi ColorFlex 45˚/0˚ (HunterLab, JAV). Šviesos atspindžio režimu matuoti parametrai: L*, a* ir b*. Jogurto tekstūra įvertinta tekstūros analizatoriumi TA.XT plus (Stable Micro Systems, JK). Tyrimo metu naudotas atgalinio išspaudimo 35 mm diskas bei 50 mm skersmens stiklinaitė. Nustatyti tyrimo parametrai: disko judėjimo greitis prieš bandymą – 1,0 mm s-1, greitis bandymo metu – 1,0 mm s-1, greitis po bandymo – 10,0 mm s-1. Jogurto juslinėms savybėms įvertinti naudotas aprašomasis juslinės analizės metodas. Buvo nustatyti tokie jusliniai rodikliai: skonis, kvapas, konsistencija, išvaizda ir spalva. Jie įvertinti naudojant intervalines 5 balų skales. Juslines jogurto savybes vertino 6 vertintojai, kurie turėjo užpildyti... [toliau žr. visą tekstą] / Master‘s thesis presents physical properties (viscosity, firmness, consistency, cohesiveness and acidity) and sensory analysis results of yoghurt with lyophilised vegetables. Object of the research: 3.5 % fat yoghurt enriched with lyophilised vegetables, herbs and mushrooms. Six samples of yoghurt were produced. (1) variant (control) was natural yoghurt without any vegetables; (2) variant was made by adding tomatoes, green basil powder, salt; (3) variant of yoghurt contained tomatoes, green basil, onions powder and salt; (4) variant was enriched with tomatoes, onion powder, salt; (5) test variant was made with red peppers, summer savoury powder, salt; (6) variant was yoghurt enriched with mushrooms, onion powder and salt. Research methods: Visual colour of yoghurts was measured by using a Hunter Lab Colour Measurement System Model Color Flex. 45/0 (Hunter Associates Laboratory, Inc.,USA) on the L*a*b* scale. A TA.XT Plus Texture Analyser (Stable Micro Systems Ltd., England) was used to analyse the textural properties of yoghurt samples through simple compression test, using back extrusion 35 mm cell disk and 50 mm back extrusion container. TA settings: Pre – Test speed: 1.00 mm/s, Test speed: 1.00 mm/s, Post – Test speed: 10 mm/s. The descriptive sensory analysis method was applied to assess the following sensory properties of yoghurt: taste, odour, consistency, appearance and colour. The sensory properties were analysed by six tasters who were asked to fill in the... [to full text]

Aim of study: to analyse the sensory analyses using to dairy products rating in Lithuania (law acts, assessors training, practical using in Lithuania). Tasks of study: to select and instruct assessors group to work by LST ISO 8586 – 1:1997. Sensory analysis. General guidance of the selection, training and monitoring of assessors. Part 1 : Selected assessors. To do descriptive analysis of dairy product (cheese) by LST ISO 4121:2004. Sensory analysis. Methodology. Evaluation of food products by method using scales. To make sensory profile of dairy product (cheese). Material and methods: the study’s was done at Food Safety and Animal Hygiene department in LVA and at Sensory Analysis Laboratory in KTU Food Institute. There were analysed 4 cheeses sensory analyses, done each of cheese comparable analysis and made profile. The assessors group were made from 7 students of LVA. This group selected in 2004 at KTU Food Institute and trained, but they didn’t have sensory analysis skills. At assessors screening was using these methods: ageusia, matching and ranking tests. At first assessors group was rating general cheeses appearance, odour and taste, consistency in 5 scoring. Then assessors group analysed the cheeses by earlier chosen and discussed attributes, used scales those attributes intensity to rate. From receive information were made sensory profile. To know consumers’ opinion about cheeses was used acceptability test. Results: the sensory analyses methods review showed, that... [to full text]

Darbo objektas – bulvės, užaugintos chemizuotame ir ekologiniame fonuose Marijampolės apskrityje, Vilkaviškio rajone, Bambinių kaime. Darbo tikslas - Palyginti bulvių veisles, išaugintas chemizuotame(tręštame mineralinėmis trašomis) ir ekologiniame (tręštame organinėmis trąšomis) fonuose derliaus dydį ir juslines savybes. Darbo metodas. Tyrimai buvo atlikti 2006 m. balandžio - rugsėjo mėnesiais. Sėkla buvo apie 20 d. padaiginta šviesioje bei šiltoje patalpoje. Fonas paruoštas lauko bandymams. Įdirbtus laukus pavasarį ekologiniame fone tręšta tik mėšlu, o chemizuotame fone patręšta specialomis subalansuotomis bulvėms skirtomis trąšomis. Stebėtas bulvių vystymasis ir augimas visą vegetaciją. Tyrimai buvo vykdomi lauko bandymų metodu..Baigus vegetacijai, bulvės buvo kasamos ir sveriamos. Nustatyta 1 bulvių kero masė g, bei suskaičiuotas gumbų skaičius vnt. Iškasta kiekvienos veislės po 10 bulvių kerų. Gumbų masė nustatyta svėrimo metodu. 2007m. vasario mėn. visoms bulvių veislėms buvo atlikta juslinė analizė. Ekologiškai ir chemizuotai augintų bulvių gumbai virti vienodomis sąlygomis: kiekviena bulvių veislė atskiruose puoduose, su lupyna, be druskos. Virimo trukmė apie 30 min. Degustacijos metodas aprobuotas ir taikomas LŽI selekcininkų, išvedant veisles. Tyrimo rezultatai parodė, kad tręšiant mineralinėmis trąšomis bulves, derlingiausia buvo ‘Vinetos‘ veislė, o tręšiant tik mėšlu bulves, derlingiausia buvo ‘Vitaros‘, Quartos‘ veislės. Geriausiu skoniu pasižymėjo... [toliau žr. visą tekstą] / The object of labour- the potatoes which has been raise up in chemistry and ecology setting in Marijampole District of Vilkaviskis in Bambinys village. The objective of labour- to compare the harvest size and quality of taste of the potatoes breeds which has been raised up in intense and chemistry setting. Method of work-the Research has been done in April-September of 2007. The seed. was germinate about 20 days at light and worm premises. The set was prepared for field experiment. In a spring the cultivate fields has been fertiled ecology set just by dung and in chemistry set just by special fertile which was balanced to potatoes. Has been observe the potatoes evolution and vegetation. The research has been done by the outdoor experiment. At the end of vegetation the potatoes been mined and weight. Was maked the weigth of one potatoes scrub (g) and counted unite of scrubs. From every breed was mined 10 unit of scrubs. The tubers weight determined by the weight method. In February of 2007 to every potatoes strains has been done savour. The tubers which has been raised up in ecology and intense setting been boiled on the same conditions: the each potatoes breed had boiled in separate pots with skin and without salt. The boil duration was about half an hour. The method of savour been created and apllyed by the LZI Selectors to do selections of breeds. The results of experiment showed that when potatoes been raised up intense the mostly harvest been ‘Vinetos’ Strain... [to full text]

The aim of this work was to investigate the effect of fertilizers on chemical composition of raw pumpkins and quality of processed pumpkin products. The material consisted of two Cucurbita maxima 'Stofuntovaja' and 'Bambino' pumpkins cultivar. Pumpkins were grown at the organic pomological garden of the Lithuanian Agricultural University in 2004-2005. The fertilization treatment was: organic-humatic - 30 l ha-1, complex fertilizers (10:10:20 - 500 kg ha-1, compost (mixture of composted manure 70% and plant waste 40%) - 40 t ha-1, complex + organic-humatic fertilizers - 500 kg ha-1 + 30 l ha-1. Biochemical composition and quality of processed pumpkins products (jams, bread and wine) was analyzed. It was determinate better biochemical composition in raw pumpkins grown with complex + organic-humatic fertilizers. Better sensual characteristics had products processed from pumpkins grown with organic-humatic fertilizers.