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Dynamics of peroxide value in flavoured rapeseed oil
2005
Kruma, Z.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:zanda.kruma@llu.lv | Kreicbergs, V.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Karklina, D.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:kada@cs.llu.lv
Spices are used to season food products. Investigations were carried out to determine dynamics of primary oxidation products in flavoured rapeseed oil depending on used spice, its concetration, storage duration, and sample preparing method. The oil was flavoured with winter savoury Satureja Montana L., hyssop Hyssopus officinalis L., and marjoram Oreganum vulgare L. Results showed that dynamics of peroxide value in flavoured oils were influenced significantly (p is less than 0.05) by all investigated factors - used spice, its concentration, storage duration, sample preparing method, and interaction of these factors, too. Heating of oil in particular cases caused unusual, hard explainable dynamics of peroxide value. It is necessary to investigate optimal conditions of flavouring of oils and components of spices which can influence oxidation of flavoured oils.
اظهر المزيد [+] اقل [-]The effect of some ingredients on stability of butter during the storage time
2005
Vitola, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:vineta.vitola@laima.lv
The effect of some ingredients on stability of butter during its storage time has been investigated in order to better evaluate the functionality of confectionery. The research established that butter does not contain enough free fatty acids, derived as a result of hydrolysis, to decrease the number of mould and group of Enterobacteriaceae, but they hinder the growth of yeast and aerobic mesophilic and facultative anaerobic microorganisms. The quality of the products can be provided and propagation of microorganisms can be hindered by the comounds that are not traditional preservatives, such as vanilin and glucose syrop. A 10% glucose syrup additive worked as the facilitator of the development of microorganisms because it increased growth of aerobic mesophilic and facultative anaerobic microorganisms, 50% of glucose syrup additive worked as the procrastinator of the development of microorganisms.
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