Cereal and whole grain products are an important source of dietary fiber in the human diet. Since the milling process highly influences the proportions of the different cell types in the bran, it is expected that brans originating from different genetic/agricultural backgrounds and produced by different processes have different chemical composition. Wheat (Triticum aestivum) bran has not been studied in Latvia, therefore the aim of the present study was to analyze physical – chemical characteristics of wheat bran from Latvia’s industrial mills. Four bran samples were collected from two industrial mills: Stock Company ‘Dobeles dzirnavnieks’ and SC ‘Rigas dzirnavnieks’. All experiments were performed at the Food Technology of Latvia University of Agriculture in May 2011-February 2012. The particle size distribution of the bran samples was determined by sieving. The content of titratable acidity (TA) was detected by titration with 0.1 M NaOH till pH 8.5 was stable for 1 minute. Wheat bran colour was analysed by Hunter Lab colour measurement instrument using ColorTec colorimeter PCM/PSM in CIE L * a * b* system. Moisture content was analyzed using standard ICC 110/1 method by sample drying for 2 h at 150 °C. Results showed that there were significant differences between varieties (p0.05) for titratable acidity and for particle size, but no significant differences (p0.05) were found between the varieties in moisture, pH and colour. TA varied from 6.40±0.71 to 12.05±0.21°, moisture content- from 10.01±0.51% to 11.61±0.47%, pH–from 6.31±0.61 to 6.80±0.05, but colour of bran between the samples did not significantly differ.

One of the causes of cardiovascular diseases and overweight problem is a high consumption of sweets. Sugar is traditional food sweet matter. A change of sugar may therefore both change the perception of texture of products. The aim of the research was to evaluate properties of agar-agar jellies prepared with Jerusalem artichoke (Helianthus tuberosus L.) syrup (JAS). Soluble dry matter of experimental samples was determined by Mettler Toledo Refracto, separated sugars - by liquid chromatography, and acidity of jellies - by titration with 0.1 M NaOH. The measurements of pH were made by pH-meter Jenway 3510. Determination of vitamins B1 and B2 was made by the AOAC Official Method 986.27 and 970.65. Texture of samples was determined by using a Texture Analyser (Model TA.XT Plus; Stable Micro Systems), by cylindrical probe (P/25). Colour of jellies was evaluated by using Colour Tec-PCM. The results showed that soluble dry matter decreased from 64.5˚ Brix to 57.5˚ Brix, sucrose decreased by 6%, the acidity increased from 7.2 to 17.8˚, and pH values ranged between 3.8 and 4.5. The hardness of the samples decreased from 50.66N to 40.05N by increasing of added JAS concentration. Adding JAS in jelly, the content of vitamins B1 and B2 increased. Lightness “L” fluctuated between 24.26 and 14.60 with increase JAS concentration. The research suggests that different percents of Jerusalem artichoke syrup could be used as sugar substitute. The product becomes healthier, but the gels obtain a darker colour. Therefore it is recommended to look for other version to improve the colour of experimental jellies.