Author, Institution: Jolita Jagelavičiūtė, Kaunas University of Technology
Science area, field of science: Technological Sciences, Chemical Engineering, T005
Scientific Supervisors: Assoc. Prof. Dr. Loreta Bašinskienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005) – 2022 – 2023;
Assoc. Prof. Dr. Dalia Čižeikienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005) – 2019 – 2022
Dissertation Defense Board of Chemical Engineering Science Field:
Prof. Dr. Aušra Šipailienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005) – chairperson
Assoc. Prof. Dr. Joana Bendoraitienė (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Assoc. Prof. Dr. Vaida Kitrytė-Syrpa (Kaunas University of Technology, Technological Sciences, Chemical Engineering, T005)
Prof. Dr. Lina Raudonė (Lithuanian University of Health Sciences, Medicine and Health Sciences,Pharmacy, M003)
Dr. Dalija Seglina (Latvia University of Life Sciences and Technologies Institute of Horticulture, Latvia, Natural Sciences, Chemistry, N003)
Dissertation defense meeting will be at Rectorate Hall of Kaunas University of Technology (K. Donelaičio 73 – 402, Kaunas)
The doctoral dissertation is available at the library of Kaunas University of Technology (Gedimino 50, Kaunas)
Annotation: In order to create sustainable and zero-waste food production and more efficient use of by-products of the food industry, including pomace, researchers are looking for ways for their wider application in the food industry. Fruit and berry pomace contains dietary fiber which are important for human nutrition. However, an increase in the level of dietary fiber in food products usually negatively influences technological properties. Therefore, different processing methods are applied for the modification of dietary fiber. In order to more effectively use the cranberry and apple pomace, in this dissertation, modification of pomace dietary fiber by different physical and enzymatic methods were applied, the influence of the modification on the amount of soluble and insoluble dietary fiber of the pomace, technological properties (swelling capacity, water and oil retention capacity, solubility, emulsions stabilization capacity) was evaluated. Comparative evaluation of the effect of hydrolysis with different enzyme mixtures (consisting of different carbohydrases) on the dietary fiber of cranberry and apple pomace was carried out, and obtained results allowed to select hydrolysis conditions and obtain products with different composition and properties. The combined modification of cranberry pomace (extrusion and enzymatic hydrolysis) increased the efficiency of hydrolysis of their insoluble dietary fiber. The properties of Lactobacillus and Bifidobacterium genera bacteria for selection of strains were evaluated. The selected probiotic bacteria and modified cranberry and apple pomace were used to create higher nutritional value food products.
April 19 d. 13:00
Rectorate Hall at Kaunas University of Technology (K. Donelaičio 73-402, Kaunas)
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