Ekstrudatų su skirtigais priedais kokybės palyginimas

Abstract

The main objective was to evaluate three extrudates with different additives: 10 pumpkin pulp flour, 10 topinambur tubers flours and amaranth’s seeds flours chemical composition. Research was carried out in 2013–2015 and was evaluated extrudates quality. Extrudates were made in UAB „Naujasis Nevėžis“. Investigation was conducted in Aleksandras Stulginskis university, Institute of Agriculture and food sciences and Wroclaw University of Environmental and Life Sciences, Food Technology Laboratories. Extrudates were investigated employing standard methods for contents of dry matter (%), of protein (% d. m.) and amino acids content (g kg-1 d. m.). The biggest amount of dry matter was established in extrudates with all additives. The biggest amount of protein content was determined in extrudates with amaranth’s seeds flours. All used additives have affected the amount of amino acids and improved the quality of extrudates.