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In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.

The goals of this study were to understand how seasonal variations in composition of milk from native breed cows influence the technological properties of milk and how these changes might be beneficial for the production of cultured dairy products. Milk samples from native Lithuanian Black and White dairy cattle breed (LBW) were collected and profiled for different compositional and technological traits over a 1-year period. In general, insignificant differences were observed in overall milk composition between seasons. However, protein content was significantly affected by season, which was reflected in protein composition. The contents of individual milk proteins in LBW milk during the winter months were significantly lower (p < 0.05) in comparison with the summer period. The technological properties of LBW milk demonstrated considerable variations. A significant relationship was found between milk protein profiles and acid-induced gelation properties. Milk samples with strong acid-induced gelation properties had significantly higher β-lg content (p < 0.05) and lower αS1- and κ-Cn content in comparison with milk samples with weak acid-induced gelation properties. Further analysis of yoghurt produced from LBW milk showed that the production of yoghurt with strong physicochemical properties was possible even when the milk had weak acid-induced gelation properties. Lithuanian Black and White dairy cattle milk can thus be considered a good raw material for the production of cultured dairy products.

Šiame bakalauro baigiamajame darbe pateikiama suprojektuota 3 miltinės konditerijos, su sumažintu cukraus kiekiu gaminių, gamybos linija. Gamybos apimtis – 300 kilogramų. Projektas parengtas naudojant 3 skirtingas konditerijos gaminių receptūras. Darbe pateikta detali technologinio proceso analizė, kiek ir kokių žaliavų, pagalbinių medžiagų reikės gamybai. Išanalizuotos technologinio proceso metu atliekamos operacijos, bei jų metu vykstantys žaliavų pokyčiai. Tiriamojo darbo metu sukurtas naujas produktas – sausas desertinis padažas. Parinkti technologiškai nauji produkto komponentai, kremui saldinti naudojama trechalozė - alternatyva cukrui., This bachelor final project contains information about production line of 3 confectionery products which contain less than 5% sugar. Production extent – 300 kilograms. Project is based on 3 different confectionery technologic recipes. Investigative task was to create new product – dry dessert sauce. Technologically new components were selected to make sauce, for example, trechalose was used for sweetening.

Baigiamajame projekte išanalizuotas X maitinimo įmonės darbas, siekiant nustatyti maksimalų įmonės apkrovimo periodą ir įvertinti galimybę technologinio proceso efektyvumui didinti. Baigiamajame darbe suprojektuota maksimalios gamybos apimties gamybos technologinė linija, siekiant numatyti resursus gamybos proceso optimizavimui. Tiriamojo darbo tikslas – sukurti sausų padažų be glitimo gamybos technologiją., The diploma paper is dedicated to catering company X work analysis in order to determine maximum period of company’s working load and evaluate possibility to increase effectiveness of technological process. In diploma paper the maximum manufacturing technological supply has been projected in order to provide resources for optimal process of manufacturing. The purpose of research study is to design the manufacturing technology of dry sauces without gluten.

Bakalauro baigiamojo darbo tema – kulinarinių gaminių centralizuotos gamybos technologija, įvertinant šaltalankių ekstraktų įtaką padažų fizikinėms cheminėms savybėms. Darbo tikslas – suprojektuoti 1,25 t. žuvies ir mėsos gaminių centralizuotos gamybos liniją. Darbe pateiktos pagrindinių žaliavų – žuvies ir mėsos bei pagalbinių medžiagų charakteristikos. Darbo užduotys – suprojektuoti centralizuotos gamybos liniją, parenkant technologinio proceso etapus ir operacijas, apskaičiuoti žaliavų kiekius ir technologinius įrengimus. Įvertinta šaltalankių ekstraktų įtaka padažų fizikinėms cheminės savybėms., The aim of the work – to design 1,25 t. fish and meat centralized production line. The characteristics of the main and second raw materials are provided. Work tasks - to design a centralized production line, the selection of process steps and operations to calculate the quantities of raw materials and technological equipment. Evaluated the influence of sea buckthorn extracts to sauce physical chemical properties.