|Authors: ||D. Karklina, L. Dukalska, U. Iljins, I. Pudane|
|Keywords: ||cabbage, drying, fibres, milk quality, nutritional value|
Fibre supplements from cabbage stump tissues are suitable after pre-treatment (freezing, steam-blanching, water-blanching) and drying.
During the study we found out the optimum drying parameters of small cabbage stump strips and loads of dryer's surface as well as the model describing this process.
Dry fibre preparations were incorporated as an addition in various milk products to increase their nutritional value.
Incorporation levels of added fibres were established 2–4% depending on the kind of the product.
The acceptability of experimental products are characterised by sensory estimation.
It was noticed that the addition of dry fibre supplements of cabbage stumps to milk products can be used to improve their sensory properties and nutritional value.
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