Today's food ration does not often contain enough vitamins, fibre, macro-and micronutrients, especially calcium. Research aim: to study possibilities for the use of the eggshell powder in the production of bread enriched with calcium. For the study, the free-range hen eggshells, main components of which are inorganic salts, were used. The eggshells have been washed, dried and ground. To avoid changes in the texture of bread, the solubility of the eggshell powder was tested by incorporating different quantity of eggshell powder (2.5 g,) into rye sourdough with Lactobacilli for 12 hours. After discovering good solubility of the eggshell powder in the fermented leaven samples, sourdough of rye bread was prepared (control, 2.5, 5.0, 7.5, 10.0, 12.5 g addition of eggshell powder) and using them six samples of wheat bread were baked. To estimate an influence of eggshell powder on a product quality and acceptability of bread by consumers, sensory evaluation for bread samples was carried out. Besides porosity, moisture content, acidity, the actual acidity, specific volume of bread were defined, and also nutritional value and amount of calcium were calculated. The study showed that when making the bread enriched with calcium, it is recommended to add an eggshell powder to rye sourdough with lactic acid bacteria. The sensory evaluation shows that the bread with eggshell powder had a better appearance of the crust, colour of the crumb, flavour and overall acceptability compared to control bread, however the taste and flavour remained similar or got worse. By increasing the amount of eggshells, bread porosity and specific volume of bread increased, while acidity and active acidity decreased. Bread containing 5.0 g of eggshell powder was marked as a bread of the best quality.

Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enriched with 2.5%, 5% chia (Salvia hispanica L.) oilcake flour and also the donuts enriched with 2 to 8% citrus fibers Citri – Fi and with 8% chia oilcake flour.The physico-chemical quality, organoleptic properties of oilcakes and new products were determined by standard methods. Nutritional value of new breads was calculated using Excel program. It was found that oilcakes from non-traditional oilseeds contain up to 50 % protein and up to 35 % fiber. Chia oilcake is rich in omega-3 fatty acids. Laboratory tests showed that the bread with 2.5 % chia oilcake addition was distinguished by the best technological and organoleptic characteristics. The use of chia oilcake in the production of yeast donuts reduced the loss of fritting fat and the amount of fat in the donuts was lower by about 40% than the amount of fat in the control sample. Chia oilcakes have the same technological properties as citrus fibers Citri-Fi.

Gaseous, unpleasant, pungent and even harmful odour frequently leads to complaints and appeals to the authorities. For this reason an environmental review was carried out in a certain biodiesel fuel production enterprise, odour pollution sources were identified, their quantities estimated and their impact on the environment assessed. Following the initial environmental review, significant environmental aspects of biodiesel fuel production processes were evaluated. It was found that in technological processes of heating and pressing oil, triglycerides disintegrated in aromas causing discomfort. In order to reduce this impact, the appropriate economic management method and odour removal equipment are to be chosen. When solving this problem it is suggested to install biofilters - activated carbon adsorbers with a stationary adsorber layer and probiotics. In order to choose the adsorber, a calculation method of adsorber technical parameters has been developed in accordance with literature data. The proposed preventive odour reduction means and feasibility of their technical and economical application have been analysed.

DOI: http://dx.doi.org/10.5755/j01.erem.59.1.676