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
Related Articles
- EP ID EP236998
- DOI -
- Views 89
- Downloads 0
The effect of sunflower seed kernel on physical and chemical properties of yeast products
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 thi...
Development of technology of bactericidal disinfection activated carbon
Medicinal products for microbiological indicators are not always meet the requirements of regulatory documents. Lack of information on experimental studies on bactericidal disinfection drugs necessitates finding alternat...
Argumentation of plants objects choice to restore the aroma
he research subject covers the approach to the selection of plants to restore the lost aroma based on oxidation processes. The aim of the research is to substantiate the criteria of selection and predisposition of raw ma...
An estimation of quality rating of rolls and buns on basis of emulsion and flour, treated in the vortical layer of ferromagnetic particles
There is a burning problem of providing population with high-quality and safety food products in Ukraine. Purpose: the research of the influence of emulsion and flour processing in the vortical layer of ferromagnetic...
Influence homogenization of the fat phase and organoleptic indicators of soft ice cream serum based
The article discusses the development of mixing technology for soft ice‒cream on the basis of protein-carbohydrate raw milk (PCRM), including serum. We have the task of getting ice cream high nutritional a...