Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91843
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Stanievič, Vaiva
Contributor(s): Tarasevičienė, Živilė
Title: Ekologiško jogurto su burokėlių priedu kokybės tyrimas
Other Title: Quality analysis of organic yoghurt with beetroot additive
Is part of: Jaunasis mokslininkas 2018 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2018 m. balandžio 19 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2018
Extent: p. 120-123
Date: 2018
Abstract: Quality analysis was carried out in Aleksandras Stulginskis University, institute of Agricultural and Food Science Laboratory of Plant Raw Materials Quality in year 2017. 3.8 % fat organic Yoghurt mixed with following additives: lyophilized beet powder (L), beetroot juice powder (S), dried beetroot powder (D) and dried beetroot powder with egg whites (B) was used for analysis. Three batches of 2 %, 4 % and 6 % additives was analyzed. Additives were made from ʻKestelʼ breed beetroot cultivated in a certified organic farm ʻStragiaiʼ. Two major quality indicators were analyzed – color and texture. Color was measured using ColorFlex spectrophotometer and rated in three dimensions: lightness L* (0 – black, 100 – white), a* and b* for the color components green – red and blue –yellow, according to CIELAB color space. Texture was rated using TA.XTplus Texture Analyzer with Back Extrusion Rig using 35 mm disk and 50 mm vessel in two dimensions: firmness and consistency. Color analysis showed that biggest influence was made by 6% dried beetroot powder (D) additive and 4% lyophilized beet powder additive (L). The color of yoghurt was determined by the color of the additive used. Beetroot additives gave yoghurt more firmness and consistency. Biggest influence for yoghurt texture was made by 6 % dried beetroot powder (D) and 6 % dried beetroot powder with egg whites (B). Beetroot juice powder (S) gave yogurt noticeably liquefy consistency than other additives
Internet: http://af.asu.lt/wp-content/uploads/sites/3/2018/04/AF-straipsniu-rinkinys-2018_taisyt.pdf
http://af.asu.lt/wp-content/uploads/sites/3/2018/04/AF-straipsniu-rinkinys-2018_taisyt.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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