In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descriptive method (QDA) by six trained members of descriptive panel. Instrumental evaluation included texture characterization by texture analyzer, the color measurements (CIE L*a*b* system) and determination by videometer.
The samples with 20% of chestnut flour were with highest ponderated score for overall sensory impression (17.6), which is very close to score for control sample (18). Increase in amount of chestnut flour caused decrease in scores for all sensory properties, thus overall sensory score decreased also. Compared to control sample and with increase in amount of chestnut flour, instrumental determination of the samples confirmed the sensory analysis results. The hardness of the cookies increased, as well as the values of red a* and yellow (b*) component coordinate, but the values for lightness (L*) decreased. Also the values, evaluated by videometer at defined wavelength, were the highest for control cookies and decreased with increase in amount of chestnut flour.
Two cultivars ('Rutuliai', 'Saint Perrie') and five hybrids ('Tolstoi', 'Brooklyn', 'Tocayo', 'Benito', 'Tourist') of edible tomato (Lycopersicon esculentum Mill.) were investigated at the LRCAF Institute of Horticulture. The following fruit quality parameters were evaluated: the amount of lycopene, β-carotene, ascorbic acid, total and inverted sugar, sucrose, dry matter soluble solids in fresh tomato matter, also were determined fruit skin and flesh firmness, color indexes (CIE L*a*b*) and calculated hue angle (h°) with chroma (C).
The aim of present experiment was to evaluate the influence of cultivar to quality parameters of dried potato chips and sticks produced in microwave-vacuum drier. The potatoes before drying were blanched in oil and water at 180ºC and at 85ºC respectively. The moisture content, crispiness, the colour (CIE L*a*b*), the content of ascorbic acid, total carotenoids and total fat content of dried potato chips and sticks was determined The highest ascorbic acid content, high content of carotenoids, low total fat content, low acrylamide content and good crispiness (low breaking force) especially for sticks was determined in the samples of Gundega cultivar.
Potatoes are a good source of carotenoids, which are lipophilic compounds synthesized in plastids from isoprenoids. The aim of this research was to determine the content of carotenoids in relationship with the colour of organically and conventionally cultivated potato genotypes before and after period of storage. In cooperation with the State Priekuli Plant Breeding Institute (Latvia), six potato genotypes were studied: 'Agrie dzeltenie', 'Prelma', 'Imanta', 'S-03135-10', 'S-99108-8' and 'S-01063-5'. All the genotypes were cultivated under three different conditions: organically and conventionally (two conditions). The content of carotenoids was determined by using spectrophotometer and the colour – L*a*b* system. The results of current research show that after the period of storage, carotenoid amount has increased and in conventionally cultivated potatoes it varies from 228.514 to 552.434 μg 100 g-1 while in organically cultivated potato genotypes – from 45.485 to 662.699 μg 100 g-1 FW. Colour of potato flesh was changing during storage.