Search results for: Evita Straumite

Authors: Ilze Gramatina, Jelena Zagorska, Evita Straumite, Svetlana Sarvi

Abstract:

In the meat processing industry the substitution of meat with non-meat ingredients is considered an important strategy for reducing overall production costs. The main purpose of the current research was to evaluate differences in physical-chemical composition of cooked sausage with different legumes additions. Peas (Pisum sativum), beans (Phaseolus vulgaris) and lentil (Lens culinaris) were used in preparation of sausages. The legumes at proportion of 20% of the total weight of meat were added in sausages. The whole ingredients were mixed, filled into casing, compressed, cooked and cooled. After storage the samples were sensory evaluated. The sensory evaluation was carried out using the nine point hedonic scale and line scale. Sausages without legumes flour was used as control sample. The main conclusion of the current research the legumes flour can be successfully used for cooked sausages production.

Keywords: Legumes, cooked sausages.

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Authors: Laila Ozola, Evita Straumite, Ruta Galoburda, Dace Klava

Abstract:

Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.

Keywords: extruded maize flour, gluten-free bread, quality

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Authors: Evita Straumite, Zanda Kruma, Ruta Galoburda, Kaiva Saulite

Abstract:

Dill (Anethum graveolens L.) is a popular herb used in many regions, including Baltic countries. Dill is widely used for flavoring foods and beverages due to its pleasant spicy aroma. The aim of this work was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on sensory properties, color and volatile compounds in dried product. Two blanching mediums were used – water and steam, and for part of samples microwave pretreatment was additionally used. Evaluation of dried dill volatile aroma compounds, color changes and sensory attributes was performed. Results showed that blanching significantly influences the quality of dried dill. After evaluation of volatile aroma compounds, color and sensory properties of microwave vacuum dried dill, as the best method for dill pretreatment was established blanching at 90 °C for 30 s.

Keywords: dried dill, sensory panel, sensory properties, aroma compounds, color

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Authors: Martins Sabovics, Karina Ruse, Evita Straumite, Ruta Galoburda

Abstract:

The research was accomplished on triticale flour blend, which was made from whole grain triticale, rye, hull-less barley flour and rice, maize flour. The aim of this research was to evaluate physico-chemical and sensory properties of triticale flour blend dough in the mixing and fermentation processes. For dough making was used triticale flour blend, yeast, sugar, salt, and water. In the mixing process ware evaluated moisture, acidity, pH, and dough sensory properties (softness, viscosity, and stickiness), but in the fermentation process ware evaluated volume, moisture, acidity, and pH. During present research was established that increasing fermentation temperature and time, increase dough temperature, volume, moisture, and acidity. The mixing time and fermentation time and temperature have significant effect (p<0.05) on triticale flour blend dough physico-chemical and sensory properties.

Keywords: Dough quality, dough fermentation, dough mixing, triticale flour blend.

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Authors: Ilze Beitane, Evita Straumite

Abstract:

The aim of the research was to evaluate the influence of flakes from biologically activated hull-less barley grain and malt extract on quality of yoghurt during its storage.

The results showed that the concentration of added malt extract and storage time influenced the changes of pH and lactic acid in yoghurt samples. Sensory properties – aroma, taste, consistency and appearance – of yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract changed significantly (p<0.05) during storage. Yoghurt with increased proportion of malt extract had sweeter taste and more flowing consistency. Sensory properties (taste, aroma, consistency and appearance) of yoghurt samples enriched with 5% flakes from biologically activated hull-less barley grain (YFBG 5%) and 5% flakes from biologically activated hull-less barley grain and 2% malt extract (YFBG 5% ME 2%) did not change significantly during one week of storage.

Keywords: Barley flakes, malt extract, yoghurt, sensory analysis.

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Authors: Laila Ozola, Evita Straumite

Abstract:

Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.

Keywords: Consumers, gluten-free products, quality, survey.

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Authors: Juris Porozovs, Daina Voita, Anda Kauliņa, Toms Voits, Evita Vaļēviča

Abstract:

Integrative teaching methodology is based on connecting and summarizing knowledge from different subjects in order to create better understanding of different disciplines and improvement of competences in general. Integrative teaching methodology was implemented and realised during one academic year in 17 Latvian schools according with specially worked out programme by specialists of different fields for adaptation in social environment of children and young people with learning, cognitive functions and motor disorders. Implemented integrative teaching methodology consisted from three subsections which were specialised for adaptation in social environment, improvement of cognitive functions and improvement and harmonization of personality. The results of investigation showed that the use of integrative teaching methodology is an effective way for improvement of learning motivation and negotiation of learning disorders of different age schoolchildren.

Keywords: Adaptation in social environment, integrative teaching methodology, learning disorders, learning motivation.

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