The use of wildgrowing raw materials in the production of biscuit semifinished products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. One of the main conditions of the functioning of the body is a must in the diet the presence of biologically active substances (BAS). A promising raw material for food fortification of biologically active substances is plant material. Therefore, considered the appropriateness of the use of cryopowders are wild berries from viburnum, buckthorn and elderberry for the manufacture of biscuit semifinished products. Methods. Used structuralmechanical, physical and microbiological methods. Results. Research is a continued development of the range of functional foods. The purpose of our research was to determine the possibility of using cryopowders berries (elderberry, viburnum, buckthorn), produced by wastefree technology in the manufacture of semifinished biscuit. Subject of investigation biscuit semi add fruit cryopowders. We used rheological, organoleptic and microbiological research methods.Rational concentration of additives in semifinished biscuit “Sun” (10 % of cryopowder buckthorn), “Pink tenderness” (10 % of cryopowder viburnum), “Nichka” (5 % of cryopowder elderberry). Investigated that products with higher added moisture from cryopowders (27,429,0 %) compared with controls (25,9 %).Adding of cryopowders, which are composed of a thin skin, pulp and seeds reduces the ability formed foam biscuit dough.Established that higher porosity prototypes of control at 4,11 %, the maximum shear stress – by 47 %. This is evidence of a more stronger links with biscuit semi adding fruit powders.Intense flavor and bright color berry supplements to replace synthetic flavors, giving products a natural berry taste and color.It is shown that in all developed semifinished biscuit and control sample lacking Escherichia coli, yeast and bacteria Staphylococcus aureus group. Conclusions. It is shown that due to the partial replacement of flour and sugar cryopowders wild berries improves the structure of the finished biscuit semifinished products, the increased shelf life, increased biological value of the products.
Authors and Affiliations
Nataliya Ishchenko, Yulija Matsuk
Keywords
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