PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY

Keywords: buckwheat groats, cream-soup, first dishes, cereal, rheological properties, water-retaining capacity

Abstract

It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics.

The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio  – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for  4 hours.

The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4

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Author Biographies

Nataliia Yushchenko, National University of Food Technologies

Department of Restaurant Technology and Ayurvedic Products

Uliana Kuzmyk, National University of Food Technologies

Department of Milk and Dairy Product Technology

Oksana Kochubei-Lytvynenko Kochubei-Lytvynenko, National University of Food Technologies

PhD, Associate Professor, Director

Educational and Scientific Institute of Food Technologies

Olha Yatsenko, National University of Food Technologies

Postgraduate Student

Problem Research Laboratory

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Published
2020-11-30
How to Cite
Yushchenko, N., Kuzmyk, U., Kochubei-Lytvynenko, O. K.-L., Yatsenko, O., & Belemets, T. (2020). PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY. EUREKA: Life Sciences, (6), 58-65. https://doi.org/10.21303/2504-5695.2020.001542
Section
Food Science and Technology