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Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3

Kameneva K. S., Shcheveva K. V., Naumova N. L.
The use of flour from flax seeds in the production of cake of high nutritional value

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials – wheat flour, flax seed flour – have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium – 3.9 times, copper – 2.9 times, selenium – 2.4 times, manganese – 1.9 times, zinc – 1.7 times, calcium – 20.9 %, phosphorus – 24.5 %, iron – 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

(in Russian, стр.9, fig. 3, tables. 3, ref 31, AdobePDF, AdobePDF 0 Kb)

Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3

Efremova A. A., Lyulkovich V. S., Naumova N. L.
Optimization of fatty acid composition of cottage cheese bagel

The triglyceride composition of the fat base of margarine used in the technology of flour confectionery products (FCP) includes up to 70 % monounsaturated acids, up to 25 % saturated ones. It has been established that for a more complete assimilation of FCP, a fat-intensive product should contain these fatty acids in equal proportions and should not contain trans-isomers of fatty acids, the main source of which are partially hydrogenated vegetable oils. Trans fats contained in margarines can cause the development of many diseases. It is known that the fat of sunflower flour is represented by unsaturated acids: linoleic (≈ 70 %) and oleic (≈ 18 %), which are of great physiological importance. The aim of the research was to optimize the fatty acid composition of cottage cheese bagel through the use of flour from sunflower seeds. The nutritional value of raw materials has been investigated. Tests of several variants of modification of cottage cheese bagel recipe in the process of baking laboratory samples have shown the advantage of sunflower flour in comparison with wheat flour in terms of the amount of fat, proteins, dietary fiber. The possibility of replacing 15 % of wheat flour with flour from sunflower seeds with a decrease in margarine by 19.8 % in bagel technology has been established. The product of the modified prescription composition contain more polyunsaturated fatty acids (by 28.4 %), of which linoleic – by 29.9 %, ?-linolenic – by 50 %, docosahexaenoic – by 20 %, eicosatrienic – by 35 %; less saturated fatty acids (by 6.2 %), of which caprylic – by 14.0 %, lauric – by 13.9 %, capric – by 10.7 %, myristic – by 9.6 %, butyric – by 9.1 %, palmitic – by 6.7 %; fewer transisomers of fatty acids (by 8.7 %), of which transisomers of oleic acid – by 9.6 %, linolenic – by 33.3 %. The proposed development has good consumer properties, and is characterized by a high content of protein (by 11.6 %) and dietary fiber (by 7.2 %).

(in Russian, стр.7, fig. 0, tables. 8, ref 18, AdobePDF, AdobePDF 0 Kb)

Vol. 24 (2021 year), No. 3, DOI: 10.21443/1560-9278-2021-24-3

Naumova N. L.
Chemical composition of sea buckthorn (Hippophae rhamnoides L.) berry grown in the Chelyabinsk region

The most important phytonutrients of sea buckthorn (Hippophae rhamnoides L.) berry are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, water and fat-soluble vitamins, tannins and pectin substances, phospholipids, macro- and microelements. In the Chelyabinsk region it is almost impossible to find well-groomed industrial plantings of sea buckthorn, since its main areas (600 hectares) are concentrated in amateur and home gardens. To form a healthy diet, it is important not only to ensure the safety of horticultural products, but also to raise the priority of signs that determine consumer demand, namely the quality and chemical composition of fruits, their saturation with the necessary micronutrients. While studying food and biologically active substances of sea buckthorn berries of the "Velikan" variety growing in different garden agrocenoses of the Chelyabinsk region it has been determined that sea buckthorn berries cultivated in the garden "Lokomotiv-1" (Chelyabinsk) contain more flavonoids (by 21.4 %), proteins (by 17.4 %), mineral elements – Al (in 5.3 times), V (3.4 times), Cu (3 times), Ti (2.4 times), Ca and Fe (1.9 times), Mn (1.5 times), in berries obtained in the garden "Dizelist-1" (Chelyabinsk region, Troitsk) contains more sugars (by 15.1 %), as well as Mo and Sr (2–2.3 times), Se (1.4 times), Cr (by 76.2 %), etc. In terms of Se content, the studied fruits exceed the clarke values by 4–6 times; in terms of Pb content, they turned out to be as close as possible to the upper limit of MPC according to the requirements of the Technical Regulations of the Customs Union. The study of the mineral composition of sea buckthorn is especially important in the context of the ecological disadvantage of the Chelyabinsk region due to the pollution of the environment with heavy metals.

(in Russian, стр.8, fig. 0, tables. 2, ref 29, AdobePDF, AdobePDF 0 Kb)