Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 2, Issue 11
Abstract
<p>We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up to 40 µm, 72 % of WNM, and only 35 % of flour.</p><p>Compared with wheat flour, nut meals exposed to temperatures of 20...60 °C are characterized by better water-retaining capacity. When exposed to temperatures of90 °C, meals and flour have close values for water-retaining capacity. It was noted that nut meals are better at emulsifying liquid fats than solid that are traditionally used in the technology of butter biscuits (margarine and butter). It is shown that meals are characterized by high fat-retention capacity (FRC) relative to liquid vegetable oil. It is noted that the value of FRC for nut meals in the temperature range 20...60 °C increases by 1.9 times; in the range 60...80 °C, FRC of the examined samples almost does not change; and when exposed to temperatures of 100...140 °C, it starts to decrease.</p><p>We have studied the quality of emulsions for butter biscuits for the case when 30 % of margarine are replaced with liquid vegetable oil while adding various amounts of nut meals. It was established that stability of the emulsion in which 30 % of margarine were replaced with liquid vegetable oil is 37.5 % less compared to control based on margarine. The introduction of CNM and WNM improves the stability of such an emulsion. It was noted that the samples of emulsion with the addition of 40 % and 50 % of CNM and WNM in terms of the value for an indicator of stability are maximally close to the control whose fat base was margarine. This is confirmed by the results from studying the dispersion, the effective viscosity of emulsions, and by results from microscopy.</p><p>The obtained results are of practical significance in order to improve the technology of butter biscuits towards a partial substitution of margarine with liquid oils. That would improve the nutritional and biological value of butter biscuits.</p>
Authors and Affiliations
Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Philipp Babich, Svitlana Oliinyk
Studying the physicochemical regularities in the color- and phase formation processes of clinker ceramic materials
<p>The paper reports results of a comprehensive study, aimed at developing formulation-technological parameters for obtaining volumetrically dyed clinker ceramic materials with a wide range of colors. A possibility has b...
Minimizing the mass of a flat bottom of cylindrical apparatus
<p>In the bodies of cylindrical apparatuses that operate under pressure, one of the weak elements is a flat bottom whose thickness is increased by 4…5 times in comparison with the wall thickness. This is due to the fact...
Research into techniques for making wheat bread on hop leaven
<p>We investigated saccharification process of bitter scaldings depending on the parameters of their preparation and established that the largest intensity of sugar accumulation occurs within one hour of saccharification...
Examining a possibility of using purple amaranth in the technology for products made of yeast dough
<p>It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple am...
Development of the imitation model of the two-stage separation process of oil
<p>In accordance with the law of preservation of the amount of substance, an imitation model for the process of two-stage oil separation has been developed. The creation of this model took into account the features of th...