The effect of sunflower seed kernel on physical and chemical properties of yeast products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
Pastries are traditionally very popular among the population. But they contain little biologically active substances necessary for the person. Relevant is the problem of increasing the biological value of products of this group through the use of additives of animal and vegetable origin. Among the raw materials of plant origin occupy an important place oilseeds and derived products.One of the most promising areas of the construction of food products is to enrich them with substanceswith a sufficient amount of nutrients that body needs. Objective:scientific basis and development of technology andformula of yeast products using sunflower seed kernel, which has a high content of biologically active substances.Methods: standard methods for determining form stability, porosity, density, moisture. Іt is determined that it is necessary to add the additive at the stage of breaking down on the analysis of the process of technology of the yeast dough. The physical and chemical characteristics of products with different concentrations of additives are studied. Nutritionalvalue of the newproduct is determined. Thus, the use of technology in the production of yeast dough kernel of sunflower seeds helps to improve the nutritional and biological value of the product from the enrichment of biologically active compounds (polyunsaturated fatty acids, essential amino acids), minerals, vitamins.The concentration of the core products in the formulation of yeast 15% of the total number of components provides a product with physical and chemical indicators of quality that meet the requirements of the standard and high organoleptic properties
Authors and Affiliations
Alla Rogovaya, Elena Shidakova-Kamenyuka, Lolita Mеdwеd
Keywords
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