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Faba beans (Vicia faba L.) are an excellent protein source and should be more present in human diet, but due to their long cooking time, they are rarely used. So, in order to increase the accessibility of faba beans (Vicia faba L.), experiments were carried out to obtain new food products. Extrusion-cooking was chosen as the potential thermal cooking process and two different products were obtained. One was made exclusively from faba bean (Vicia faba L.) flour, while the second one was produced with a 50% addition of wheat flour to bean flour. Protein content, size, volume mass, pH and starch content for obtained products were analysed in order to characterise the products, as well as to see the differences from non-extruded faba beans (Vicia faba L.) and obtained samples. The experiments were carried out using faba beans (Vicia faba L.) obtained at Ltd. “Pure Horticultural Research Centre”. They were milled at Ltd. “Grauda spēks” and extruded with a twin screw extruder at Ltd. “Milzu”. The experiments showed that the extrusion process had decreased the protein content by 9%, but the starch content had risen by 13% with the addition of wheat flour. But, for sample, without added wheat flour differences were not significant. No significant size differences were observed in the obtained samples and pH values had no significant differences between extruded samples.

Experiments have been carried out at the Latvia University of Agriculture Department of Food Technology. The aim of this work was to assess the effect of thermal treatment in flexible retort pouch packaging on the quality of potatoes’ produce during the storage time. Samples were evaluated immediately after retort thermal treatment; and following 1; 2; 3 and 4 storage months at the ambient temperature of +18±2ºC in vacuum packaging from polyamide/polyethylene (PA/PE) and aluminum/polyethylene (Al/PE) film pouches with barrier properties. Experimentally the quality of the potatoes’ produce in dry butter and mushroom dressings was characterized by measuring pH, hardness, color, microbiological properties and sensory evaluation. The sterilization was effective in protecting the produce from physical, chemical, and microbial quality degradation. According to the study of obtained data, it can be argued that the selected product processing technology and packaging materials could be applied to provide the safety and security during four-month storage period., {"references":["","E. Valceschini, \"Poultry meat trends and consumer attitudes\". Report of\nNational Institute of Agronomic Research (France), pp. 1-10, 2006.","K.C. Spenser, \"Modified atmosphere packaging of ready-to-eat foods\".\nIn J.H. Han, ed. Innovations in food packaging (London, England), pp.\n185-203, 2005.","D. Feliciano, L.M. Albisu, \"A new ready-to-eat dish for a traditional\nmarket\". Foodservice Research International, vol. 17 (3), pp. 124-134,\n2006.","F. Devlieghere, L. Jacxsens, J. 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Kopsavilkums Askorbīnskābes daudzuma noteikšana skābētos kāpostos, L. Strokša, darba vadītāja Mag. chem. R.Gigele. Bakalaura darbs, 48 lappuses, 13 attēli, 4 tabulas, 40 literatūras avoti. Latviešu valodā. ASKORBĪNSKĀBE, C VITAMĪNS, SKĀBĒTI KĀPOSTI, 2,6-DIHLORFENOLINDOLFENOLS, JODS, TITRIMETRIJA Darbā apskatītas askorbīnskābes ķīmiskās īpašības un kvantitatīvās noteikšanas metodes. Apkopoti literatūras dati par mikrobioloģiskajiem un bioķīmiskajiem procesiem kāpostu fermentācijas laikā. Noteikts askorbīnskābes saturs skābētos kāpostos un sulā fermentācijas laikā un tās izmaiņas uzglabāšanas laikā, atkarībā no pievienotajām piedevām, titrējot ar 2,6-dihlorfenolindolfenola un joda šķīdumiem., The determination of ascorbic acid content in sauerkraut, L. Stroksa. Supervisor Mag. chem. R. Gigele. Bachelor thesis, pages 48, pictures 13, tables 4, literature references 40. Latvian. ASCORBIC ACID, VITAMIN C, 2,6–DICHLORPHENOLINDOLPHENOL, IODINE, TITRATION, SAUERKRAUT The chemical qualities of ascorbic acids and the methods of its quantitative determination are looked at in the work. Literature on microbiological and biochemical fermentation processes of sauerkraut is gathered. The quantity of ascorbic acid in sauerkraut as well as in juice during fermentation and storage time was determined depending on additions. Titration was carried out with 2,6-dichlorphenolindolphenol and iodine solutions.