Veganiškų desertų gamybos technologiniai sprendimai

Stroputė, Vaida

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Veganiškų desertų gamybos technologiniai sprendimai

Stroputė, Vaida

URI: http://dspace.kaunokolegija.lt//handle/123456789/657

Data: 2018-06

Santrauka:

Populiarėjant sveikam gyvenimo būdui, vegetarinei ir veganiškai mitybai vis dažniau susiduriama su visaverčių, maistingų augalinės kilmės produktų pasiūlos stygiumi. Baigiamojo darbo metu sukurtos naujos receptūros, tenkinančios veganiškos mitybos principus ir pagerinančios produktų sudėtį, dviejų rūšių veganiškiems desertams. Praktinio darbo metu taikytos dviejų rūšių gamybos technologijos: terminis apdorojimas karščiu ir produkcijos šaldymas. Siekiant pagerinti gaminių sudėtis ir pritaikyti vegetarų ir veganų rinkai pasirinkti technologiniai sprendimai – cukraus pakeitimas gaminiuose į agavų sirupą, kvietinių miltų į avižinius ir maltų linų sėmenų panaudojimas vietoj vištos kiaušinių

Description:

Vaida Stroputė. Technological solutions of vegan dessert production. The final paper. Supervisor: dr. Svajūnė Garmuvienė. Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The objective of the paper: the professional Bachelor’s thesis aims to create new recipes of vegan desserts where wheat flour is replacing with oats flour, sugar with agaves syrup, eggs with linseed applying different technological processes. The object of the paper: Two types of vegan desserts: creamy cupcakes and vegan pie. The structure of the paper. The paper consists of an introduction which reviews the chosen topic. The theoretical part of paper deals with the analysis of scientific literature along with laws and regulations. The technological part presents calculations and the results obtained of the product analysis. The financial-economic assessment of the project provides calculations regarding the profitability and payback, and the prime cost of the product. The appendices of the final paper include the emergency evacuation plan, plan of extinguishing agents, layout of the production premises, facilities and equipment arrangement, and HACCP. The outcomes of the paper. Growing popularity of healthy life style and increasing interest in vegetarian and vegan nourishment encounters with a low supply of nutritious and fully-fledged plant-origin food. Newly created n recipes of two vegan desserts such as creamy cupcakes and vegan pie have been developed while applying applied two different technologies of food preparation e.g. thermal processing and freezing. During the freezing process valuable vitamins and minerals are preserved that is very important for vegan nourishment. In order to improve the composition of food and adapt the product for the vegetarian and vegan market, the following technological solutions have been chosen such as: white sugar was replaced with agave syrup, wheat flour with oats flour, and eggs with linseeds, respectively. Upon completion of the project, caloric value and moisture of the creamy cupcake and vegan pie have been identified; financialeconomic indicators, based on which company’s profitability has been forecasted. Yet, it is important to reconsider the costs of raw materials to increase the profitability of the company and decrease the prime cost of the product. The volume of the paper. The paper consists of 53 pages, 28 tables, 2 illustrations, 44 literature sources and 7 appendixes. Keywords: vegetarian diet, desserts, health, plant-origin food.

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