| Title |
Plaktinės masės glaistytų saldainių riebalinio pagrindo patvarumo oksidacijai ir maistinės vertės padidinimas / |
| Translation of Title |
Antioxidative stability and nutritional increase of the fatty base in manufacturing qualitative new sweets from a whipped mass. |
| Another Title |
Увеличение антиоксидативной стабильности и питательности жировой основы для изготовления сбивных конфетных масс. |
| Authors |
Gruzdienė, Dainora ; Kazernavičiūtė, Rita |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija = Food chemistry and technology = Химия и технология пищи : mokslo darbai / Kauno technologijos universiteto Maisto institutas.. Kaunas : KTU Maisto institutas. 2006, T. 40, nr. 2, p. 5-15.. ISSN 1392-0227 |
| Keywords [eng] |
Sweets ; Antioxidative stability |
| Abstract [eng] |
The aim of the study was to determine the antioxidative stability of the fatty base of the whip slather with and without natural food additives seeking to extend the shelf-life of new products and to safeguard their quality and safety. Natural food additives enriched with lycopene, tocopherols and tocotrienols (vit. E), carotene: maxopene (10 %), caromin (20 %) and tocomin (50 %) (carotex, Malaysia) were selected and the antioxidative stability factors (IP, h) of the margarine "Ieva" and confectionary fats acoblend CD were measured by instrumental oxipress method at 120 °C depending on the concentration and composition of natural additives. Data of the study showed that the above-mentioned natural biologically active components and mixtures have antioxidative and colorific properties and can enrich the whip slather with natural and biologically active substances and extend the shelf-life of the new products. |
| Published |
Kaunas : KTU Maisto institutas |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2006 |
