Prebiotikų ir probiotikų panaudojimas Lietuvoje gaminamuose pieno produktuose

• Main Author: Katiliūtė, Lina
• Other Authors: Matusevičius, Paulius
• Format: Dissertation
• Language: Lithuanian
• Published: Lithuanian Academic Libraries Network (LABT) 2007
• Subjects: Zootechny; Dairy products; Probiotics; Pieno produktai; Prebiotikai; Probiotikai; Prebiotics
• Online Access: http://vddb.library.lt/fedora/get/LT-eLABa-0001:E.02~2007~D_20070417_094418-55446/DS.005.0.02.ETD

The aim of this work is to collect, analyze and summarize information about prebiotics and probiotics using in producible dairy products in Lithuania, about features and quality of their consumption, production and labeling marking. Prebiotics and probiotics are mostly inserting into dairy products because it results their vitality. In process of this work was done written consumers quiz, sensual analysis of dairy products with prebiotics and probiotics, analysis of requests of labeling marking of those products according valid legislation. On purpose to find out if consumers have enough information about prebiotics and probiotics was preparing the questionnaire. During the poll it was aimed if consumers use products with prebiotics and probiotics. 50 Lithuanian residents were investigated. The data of the poll showed that consumers know about prebiotics and probiotics but not large amount of residents use those products. It is the reason of the deficit of information.-According valid legislation was done sensual analysis of yogurts: were evaluated sensual characteristics of yogurts and sensual descriptive- profiled analysis. Was formed the group of 5 estimators to valuate following characteristics: design, consistency, savour and smell. And was found out the average. During the sensual descriptive- profiled analysis consumers excluded 7 characteristics: sweetness, acidity, consistency, homogeneity, intensity of smell, intensity of savour, residual taste. The average of... [to full text]