DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

Keywords: chickpea processing, protein herbal supplements, health products, nanoadditives in powder form, cryopowders, confectionery

Abstract

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding.

The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body.

The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body.

New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes.

The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

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Author Biographies

Viktoriya Pogarskaya, Kharkiv State University of Food Technology and Trade

Department of Food Technologies of Products from Fruits, Vegetables and Milk and Innovations in Health Nutrition

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade

Department of Food Technologies of Products from Fruits, Vegetables and Milk and Innovations in Health Nutrition

Tatyana Kotuyk, Kharkiv State University of Food Technology and Trade

Department of Food Technologies of Products from Fruits, Vegetables and Milk and Innovations in Health Nutrition

Olga Yurieva, Kharkiv State University of Food Technology and Trade

Department of Food Technologies of Products from Fruits, Vegetables and Milk and Innovations in Health Nutrition

Nadiya Maksymova, Kharkiv State University of Food Technology and Trade

Department of Food Technologies of Products from Fruits, Vegetables and Milk and Innovations in Health Nutrition

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Published
2020-11-30
How to Cite
Pogarskaya, V., Pavlyuk, R., Kotuyk, T., Yurieva, O., & Maksymova, N. (2020). DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES. EUREKA: Life Sciences, (6), 66-72. https://doi.org/10.21303/2504-5695.2020.001543
Section
Food Science and Technology