The effect of dietary supplement with 17% high-amylose barley (Hordeum vulgare, HAB) 'Karmose' on boar taint was studied on 72 crossbred entire male pigs (Sus scrofa domestica) Swedish Yorkshire dams x Swedish Landrace sires). All pigs were fed the same commercial diet (12.4 MJ metabolised energy (ME) per kg, digestible crude protein (CP) 13.5%) twice a day until the average live weight (LW) in the pen reached 100 +- 11.8 kg. Then, 32 out of 72 pigs received an HAB diet. Half of these pigs received HAB for 14 days and the other half for 28 days. The pigs were slaughtered at an average LW of 122.3 +- 8.6 kg (age 167.2 +- 7.5 days). The HAB diet did not affect performance, carcass and meat quality characteristics, and puberty status, but reduced plasma skatole levels in the pigs (least squares means, 3.6 vs. 2.0 ng mlE-1, P = 0.037). However, this diet failed to reduce skatole, indole and androstenone levels in fat (P is greater than 0.10). Nevertheless, it is desirable to continue investigation of HAB to optimise the feeding procedure to improve efficiency of HAB effect on fat skatole levels. Additionally, validation of a greater amount of HAB in the diet should be performed.

Annual judging of dairy products including sensory evaluation of local cheese-maker' cheeses proved that the quality of Latvian classical cheeses is various. In fact, in last three competitions three different manufacturers gained the first place in category of Krievijas and Holandes types' cheeses. It indicates instability of Latvian cheese quality. Two types of semi-hard cheeses (Krievijas and Holandes) were selected for testing the quality of Latvian semi-hard cheeses in the beginning of 2008. Krievijas type cheese was selected from three different manufacturers, but Holandes type cheese - from five different manufacturers. Sensory properties such as flavour, structure and colour were measured using line scale method. Statistical analysis of obtained data showed differences between such assessed properties as colour (yellowness), texture (firmness), holes, flavour (acidity and bitterness) in Krievijas type cheese, and colour (yellowness), texture (firmness), flavour (saltiness) in Holandes type cheese.

The pears (Pyrus communis) are one of most popular fruits that consumers willingly use as fresh produce. On the market place, consumer mainly pays attention to per's externals, size, colour, as well as to fruit taste, substantially influenced by degree of readiness, which in its turn has affect on the chemical composition of pears. The physical, chemical and sensory indices are significant when fruits have been used for fresh-cut fruit salad preparation. All tests have been carried out at Latvia State Institute of Fruit Growing, Dobele in year 2009-2010. The objective of this study was to evaluate the physical, chemical and organoleptical properties of winter cultivars of pears grown in Latvia. The object of the research was 13 cultivars of pears: 'Delta', 'Latgale', 'Tayushchaya', 'Talgarskaya', 'BP 8965', 'Elektra', 'Janvarskaya', 'Beta', 'Bere Kiyevskaya', 'Eckehard', 'Belorusskaya Pozdnaya', 'Erika', and 'Conference' and as a control commercial cultivar. The pears were analysed and their parameters were measured: average mass and diameter of fruits, flesh firmness, colour of flesh, titratable acid (TA) and soluble solids content (SSC) were determined. Sensory analyses were carried out by 9-point hedonic line scale method. Soluble solids content (degree Brix) of pear fruits grown in Latvia is within 9.6 - 14.5 degree Brix. The titratable acidity (TA) is insignificant (0.05-0.26%). The average mean mass of one fruit depending on a cultivar, is 174 g, the flesh firmness at the maturity stage is on average 10.7 to 26.5N. The fruits of cultivars 'Tayushchaya', 'Elktra', and 'Bere kiyevskaya' by their sensory indices were evaluated as the best.

Growing interest of consumers in healthy eating has provided the development of new range of food. Therefore the task of research was to determine the nutritional value, calculate energy value and investigate the sensory properties of yoghurt samples enriched with flakes from biologically activated hull-less barley grains and malt extract. Results showed that by adding flakes from biologically activated hull-less barley grain and malt extract it was possible to improve the nutritional value of yoghurt, i.e., increased protein, carbohydrate and decreased fat content. The energy value of yoghurt samples enriched with flakes from biologically activated hull-less barley grain and malt extract ranged between 65.96 and 75.72 kcal 100 gE-1, which is significantly lower comparing with mean energy value of commercial yoghurts. The changes of sensory properties were affected by the amount of added malt extract in yoghurt samples. The optimal amount of added malt extract for sensory evaluation in yoghurt samples was determined as 2%. The content of carbohydrate in yoghurt sample enriched with 5% of biologically activated hull-less barley grain and 2% of malt extract was two times lower than commercial yoghurts therefore its energy value was significantly lower. Yoghurt enriched with flakes from biologically activated hull-less barley grain and malt extract could be competitive.

Apple variety influence chemical composition and sensory properties of products obtained from apples. This paper reports the influence of apple varieties on the sensory properties of the cider evaluated by two differently trained panel groups. Juices of five varieties apples (‘Auksis’, ‘Lietuvas Pepins’, ‘DI-93-4-14’, ‘Remo’ and ‘Kerr’) were fermented with Saccharomyces bayanis EC-1118 (Lalvin, Canada). The sensory evaluation of samples was carried out with two panel groups – experts (experienced in the field of beverage technology and evaluation) and trained panellists (finished basic course of sensory evaluation). Experts identified flavours of cider, and evaluated intensity of sensory properties, namely, clarity, aroma (apple, fruit, yeast), taste (apple, yeast, sour, astringent, bitter) using line scale. Trained panellists evaluated the samples only using line scale. Four descriptors were significant for characterization of differences in ciders from various variety apples, namely, sour taste, apple taste, apple aroma and clarity. The research suggests that, varieties with more intense apple and fruit aroma, apple taste and additionally with astringent and bitter taste notes are preferable. Taking into account these results, higher evaluations for cider ‘DI-93-4-14’ were observed, followed by ‘Remo’ and ‘Kerr’.

Vegetarianism is a growing trend in Latvia but there is a lack of spread-like products for vegetarians. There are about 10 plant protein spreads commercially available in Latvia that differs very much in nutritional value and ingredients. Common beans (Phaseolus vulgaris L.) which are popular among Latvian consumers and rich in important macro- and micronutrients could be a great source of protein for vegetarians in spread-like products, however, are not represented in foreign or Latvian food company products yet. The aim of this research is to develop new vegetarian spreads using commercially available beans in Latvia and to subject the newly developed bean spreads to sensory evaluation. Four bean spreads were developed using white beans: classic, with basil, with curry, and with sun-dried tomatoes. Samples of bean spreads were packed in 200 g polypropylene (PP) containers and after 12 h storage in a refrigerator (3 ± 1 °C) subjected to sensory evaluation. Sensory evaluation was carried out in 3 different groups of panellists using hedonic scale and line scale. The hedonic evaluation showed that bean spread with sun-dried tomatoes has the highest overall preference compared to other bean spreads (p is less than 0.05). Significant differences among four bean spread samples in the intensity of their sensory properties – acidity, bean flavour, saltiness, and colour – were found (p is less than 0.05). Based on sensory evaluation data further research should be continued with classic bean spread and bean spread with sun-dried tomatoes.

Apples (Malus domestica L.) are the most consumed fruits in Latvia. Apples are used as one of ingredients for the fresh cut fruit salad preparation. The evaluation of physical, chemical and sensory properties is important; they could influence the nutritional value of fruit salads. The objective of this research is to select for fresh cut salad production the most appropriate apple cultivars grown in Latvia and evaluate their physical, chemical and sensory properties. Ten commercial apple cultivars grown in Latvia were selected for experiments: ‘Zarya Alatau’, ‘Saltanat’, ‘Belorusskoe Malinovoe’, ‘Auksis’, ‘Antei’, ‘Sinap Orlovskii’, ‘Orlik’, ‘Korichnoe Novoe’, ‘Alesya’, ‘Kovalenkovskoe’. The research was carried out in the Latvia State Institute of Fruit Growing (LSIFG), the years 2010 – 2011. The apple physical indices (average mass, diameter of fruit, flesh consistency and colour) and chemical parameters (total sugar, soluble solids content, titratable acidity ratio between soluble solids and titratable acidity) were analyzed as well. The sensory properties were determined using quantitative descriptive analysis and affective method by hedonic scale. The physical and chemical properties of fruits were analyzed and for fresh cut fruit salad production as the best the following apple cultivars: ‘Zarya Alatau’ and ‘Sinap Orlovskii’ were selected; however, the cultivars ‘Antei’, ‘Auksis’ and ‘Alesya’ could be successfully used for mentioned aim as well.

Sherbet with crunchy peanut chips could be classified as milk pomade. It is one of popular sweets in Latvia produced by Joint-stock Company Laima, which is one of the oldest producers of sweets in the Baltic States. Freshly made sherbet is soft and savoury but after several days’ storage at the open air gradually hardens, the product loses eye appeal, taste and becomes unmarketable. This problem limits the shelf life, so sherbet with crunchy peanut chips can be marketed only at the local market. The target of this study was to clarify the situation on the market in Latvia and to examine an issue of Latvian consumers’ awareness of milk pomade sweets – sherbet quality indicators, packaging and its presentation to consumers, as well as the sherbet market expandability. A questionnaire was developed – 800 respondents answered on the 14 questions – how well-recognized the milk pomade sweet – sherbet is, what the main features for this kind of sweets selection by consumers are, which quality indices are important for consumers. One of most important questions was to get know the consumers opinion about sweets, mainly sherbet possible packaging kind and the market turnover. Summarizing the questionnaire data, the response from consumers in Latvia was heartening – they like milk pomade candies. As a primary quality defect the hardness of sherbet was mentioned. Eliminating this main failing of quality, the demand of sherbet on the market could rise, as well the product marketing opportunities will grow.

The rowanberries (Sorbus aucuparia L.) are small orange-red fruits of a rowan tree and belong to the family Rosaceae. These berries have been described as an important source of flavonoids, and their antioxidant activity affects reactive oxygen species and lipid peroxidation; therefore they are suitable for production of health-food products. The ripe wild rowanberries have traditionally been used for jellies and jams, but their use as a food ingredient has been less popular because of their bitter taste. Sweeter and less astringent than wild rowanberries are different cultivars of sweet rowanberries and hybrids with other species. The aim of the current research was to determine physical and chemical parameters and sensory properties of rowanberry marmalades. The experiments were carried out in the Faculty of Food Technology of Latvia University of Agriculture. The purees of wild rowanberry and six different rowanberry cultivars were chosen for the production of marmalades. Chemical, physical and sensory indices of the product – moisture, total carotenoids, tannins, colour, hardness and intensity of sensory properties (flavour, colour, bitterness) – were determined as quality indicators. The results showed large variability in the physical and chemical parameters between the marmalades of different rowanberry cultivars and hybrids. The sensory evaluation of marmalades from rowanberry cultivars ‘Moravica’, ‘Mitchurinskaya krasnaya’, ‘Sorbinka’ and hybrid of rowanberry × hawthorn ‘Granatnaya’ showed that the degree of liking was from “neither like nor dislike” to “like moderately”, and marmalades from wild rowanberry, S. aucuparia var. sibirica and hybrid of rowanberry × pear ‘Alaya Krupnaya’ – from “dislike moderately” to “dislike slightly”.

Colour, texture and aroma are the main quality attributes of food influencing consumer acceptability of food products. Colour of the product is one of the factors affecting hedonic evaluation. Strawberry mass for a consumer is characteristic by its distinct red colour. The stability of anthocyanins becomes most significant in the case of colour quality. To investigate colour quality, it is necessary to measure colour, as well as pigment concentration. Fresh and thermally treated strawberry mass was analyzed. Formation and stability of anthocyanins, which is the main colour formation substance of berries, are determined by different factors. Anthocyanin colors can be enhanced and stabilized by the addition of different natural or artificial acidifiers. Data of the research indicate that anthocyanin amount during storage period decreases. After 2 days storage their amount increased, but afterwards decreased, both, in fresh and thermally treated mass. The taste evaluation of strawberry mass was essentially affected by the enhancers added. The aim of research was to analyze the quality parameter – colour of strawberry mass with added acidifier which further could be used in production of different products for the needs of public catering, e.g. in production of desserts. The anthocyanin content in strawberry mass with acidifiers was determined to see the organic acid impact to colour stability. Research shows, that natural enhancers – quince and sea buckthorn juices used in the research, did not substantially affect each other’s pH in the product.