The goal of the project is to apply food science knowledge and technological innovations and local raw materials for the production of new generation grain products (a wide range of grain scones and cereals with biologically valuable additives) and their quality assurance in farms and small enterprises.
Those working in agriculture and small food companies are introduced to innovations in the field of food science and technology, with the aim of making wider use of local raw materials (grains, fruits, berries) in the production of a wide range of grain cakes and cereals in farms and small companies, and to ensure the provision of stable quality products to consumers.
Dissemination of scientific information about innovations in food science, technology and quality assurance, related to the wider use of local plant raw materials for the production of high-quality, safe next-generation grain products in farms and small enterprises, to the participants of demonstration tests, field days and seminars in various regions of Lithuania and, in this way, increase the competitiveness of producers in the market and better meet the needs of consumers for high-quality food products.
During the implementation of the project, extruded flakes, flour and bran of various cereals grown in Lithuania, as well as local fruits and berries, prepared using modern technologies, were used for the production of new generation grain products (patties and cereals). Individual types of scones were produced using lactic acid bacteria for tanning of semi-finished products, which have a positive effect on the sensory properties and biological value of the products. A group of reduced-calorie products made with a sweet substance of natural origin has been introduced, aimed at consumers who are overweight and have other health problems related to the consumption of simple disaccharides. In order to ensure the high quality of the manufactured products, during the production of the products, control of individual raw material components and the safety, sensory and acceptability indicators of the manufactured products was carried out, using the latest research methods.
Project funding:
Project is funded by the EU Structural Funds according to the 2007–2013 Lithuanian Rural Development Programme.
Project results:
The goal of the project is to apply food science knowledge and technological innovations and local raw materials for the production of new generation grain products (a wide range of grain scones and cereals with biologically valuable additives) and their quality assurance in farms and small enterprises.
Those working in agriculture and small food companies are introduced to innovations in the field of food science and technology, with the aim of making wider use of local raw materials (grains, fruits, berries) in the production of a wide range of grain cakes and cereals in farms and small companies, and to ensure the provision of stable quality products to consumers.
Dissemination of scientific information about innovations in food science, technology and quality assurance, related to the wider use of local plant raw materials for the production of high-quality, safe next-generation grain products in farms and small enterprises, to the participants of demonstration tests, field days and seminars in various regions of Lithuania and, in this way, increase the competitiveness of producers in the market and better meet the needs of consumers for high-quality food products.
During the implementation of the project, extruded flakes, flour and bran of various cereals grown in Lithuania, as well as local fruits and berries, prepared using modern technologies, were used for the production of new generation grain products (patties and cereals). Individual types of scones were produced using lactic acid bacteria for tanning of semi-finished products, which have a positive effect on the sensory properties and biological value of the products. A group of reduced-calorie products made with a sweet substance of natural origin has been introduced, aimed at consumers who are overweight and have other health problems related to the consumption of simple disaccharides. In order to ensure the high quality of the manufactured products, during the production of the products, control of individual raw material components and the safety, sensory and acceptability indicators of the manufactured products was carried out, using the latest research methods.
Project coordinator: Kaunas University of Technology
