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Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Zablockytė, Rūta;Blinstrubienė, Aušra;Burbulis, Natalija;Jarienė, Elvyra
Title: Quality evaluation of soybean cheese (tofu) with supplement of amaranth seeds
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 104-104
Date: 2019
Keywords: Soybeans;Amaranth seeds;Tofu;Quality;Consumer opinion
ISBN: 9786094674013
Abstract: Soy beans (Glycine Max L.) and Amaranthus spp. contain high levels of amino acid lysine, which is essential for human nutrition. This amino acid is usually lacking in most cereals. Burnt seeds are used in many ways as a supplement to biologically valuable materials because of their excellent fiber and mineral content, phenols, vitamins, amino acids (Ragaee et al. 2006; Schoenlechner, Berghofer, 2005). The most commonly mentioned amaranth family plants are Amaranthus cruentus, Amaranthus caudatus and Amaranthus hypochondriacus (Gamel et al. 2004). The aim of the research was to evaluate the influence of the extruded seeds of amaranth (Amaranthus cruentus L.) 'Geltonukai' variety on the quality of soybean cheese (tofu). Different content of amaranth seeds was added to the mass of tofu. For the experiment, the following options were selected: tofu without amaranth seeds (control), (T) tofu with 5 % of amaranth seeds (TB5), tofu with 10 % of amaranth seeds (TB10) and tofu with 15 % of amaranth seeds (TB15). The qualitative research of organic soybeans ‘Davert’ and their production was performed at Open Access Joint Research Centre for Agriculture and Forestry, as well at the Laboratories of Agrobiotechnology and Food Zootechnical and Agronomical Analyses of Vytautas Magnus University Agricultural Academy. By using standardized methods, the following parameters were determined: the content of protein, fat, ash, fibre, dry matter and amino acids. Sensory analysis of tofu was carried out as well. In order to learn more about the use of soy products and their consumers’ attitudes towards them the survey of the Lithuanian consumer was undertaken. The questionnaire consisted of 10 questions about respondents' diet, the consumption of soy products and their health benefits. 313 respondents were interviewed in the survey. [...]
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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