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Biologiškai vertingų komponentų įtaka valgomųjų ledų gamybos technologijai ir jų savybės / The influence of functional additives on the production technology and qualities of ice-cream

Milk and dairy products are one of the most prevalent and broadly consumed foodstuffs. Ice-cream occupies an important place in a wide range of dairy products.
The goal of the paper. To analyze the technological process of ice-cream production in the one of the most advanced enterprise UAB Vikeda. To examine the influence of biologically valuable additives on the technological process of the ice-cream production and quality.
Novelty of the paper. Samples of ice-cream have been produced under laboratory conditions of the Technology Laboratory at Lithuanian Food Institute using the following additives: wheat fiber gel Vitacel, acacia gum fiber Fibergum, lupine proteins Lupine protein and Omega-fatty acids. Physical and sensual qualities of the ice-cream have been examined.
Methods of research. Research has been performed in UAB Vikeda located in Kedainiai and in Lithuanian Food Institute.
The following qualities of ice-cream have been analyzed: melting of ice-cream; hardness of ice-cream; sensual evaluation of ice-cream; research of consumers. The melting of ice-cream samples has been determined in accordance with the methods presented by Lithuanian Food Institute. Instrumental research of the hardness of the ice-cream texture has been performed using the semi-automatic penetrometer Labor. Sensual qualities of ice-cream have been evaluated in accordance with the „Methods on Sensual Evaluation of Milk and Dairy Products Sensual Analysis“, worked out by Lithuanian Food Institute... [to full text]

Identiferoai:union.ndltd.org:LABT_ETD/oai:elaba.lt:LT-eLABa-0001:E.02~2005~D_20050415_101744-92358
Date15 April 2005
CreatorsŽemaitienė, Asta
ContributorsJukna, Česlovas, Gružauskas, Romas, Januškevičienė, Gražina, Pauliukas, Kazimieras, Urbonavičius, Alvydas, Lithuanian Veterinary Academy
PublisherLithuanian Academic Libraries Network (LABT), Lithuanian Veterinary Academy
Source SetsLithuanian ETD submission system
LanguageLithuanian
Detected LanguageEnglish
TypeMaster thesis
Formatapplication/pdf
Sourcehttp://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20050415_101744-92358
RightsUnrestricted

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