RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD»

  • Iryna Tsykhanovska Ukrainian Engineering-Pedagogics Academy
  • Victoria Evlash Kharkiv State University of Nutrition and Trade
  • Alexandr Alexandrov Ukrainian Engineering-Pedagogics Academy
  • Karina Svidlo Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University of Ukraine
  • Tatyana Gontar Ukrainian Engineering-Pedagogics Academy
Keywords: food additive, quality indicators, magneto–food, wheat–rye bread

Abstract

The influence of the polyfunctional food additive "Magnetofood" on the yield, batching, shrinkage, as well as physicochemical, microbiological, organoleptic parameters of wheat–rye bread" Kharkiv Rodnichok " enriched with this additive was investigated. The introduction of the food additive "Magnetofood" helps to increase the biological value (the content of the microelement of Fe is increased by 3 mg / 100 g), the energy value (increases by 3 kcal / 100 g) and the storage period (grows by 12 hours) in the experimental bread samples " Kharkiv Rodnichok " compared with the control (wheat–rye bread "Darnitsky"). That is, the food supplement "Magnetofood" due to Fe2 + can be recommended as an antioxidant and a source of easily digestible iron and an anti–anemia agent. It has been experimentally established that the introduction of the polyfunctional food additive "Magnetofood" improves the yield and quality of wheat–rye bread. In addition, the quality of bread is influenced by the way of introduction of "Magnetofood": when introducing "Magnetofud" in the form of an oil suspension (CHI), the indices are 1–2% better than when adding the additive as a dry powder. It also follows from the data obtained that the physicochemical parameters of the experimental bread samples " Kharkiv Rodnichok " are improved in comparison with the control (Bread "Darnitsky") as follows: yield, bake, shrinkage, porosity of crumb are increased by 2–3%, 5–10 %, 5–10%, 3–6% respectively; and the crumb humidity and acidity decrease by 1% and 1.0– 1.5 °, respectively. Microbiological studies have shown that seeding Вас. subtilis after 10 days will increase: in control 2 times, and in the samples of bread "Kharkov fontanel" 1, 2 – in 1,3 times. That is, "Magnetofood" has an antimicrobial effect, which leads to better quality, preservation of freshness and lengthening the shelf life of bakery products. Thus, the introduction of the polyfunctional food additive "Magnetofood" in wheat–rye bread improves yield, quality and shelf life. 

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Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Victoria Evlash, Kharkiv State University of Nutrition and Trade

Department of Chemistry, Microbiology and Food Hygiene

Alexandr Alexandrov, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

Karina Svidlo, Kharkiv Trade and Economic Institute of Kyiv National Trade and Economic University of Ukraine

Department of Technology and Restaurant Business Organization

Tatyana Gontar, Ukrainian Engineering-Pedagogics Academy

Department of food and chemical technologies

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Published
2017-09-30
How to Cite
Tsykhanovska, I., Evlash, V., Alexandrov, A., Svidlo, K., & Gontar, T. (2017). RESEARCH QUALITY OF THE WHEAT–RYE BREAD WITH ADDITION OF THE POLYFUNCTIONAL FOOD SUPPLEMENT «MAGNETOFOOD». EUREKA: Life Sciences, (5), 45-52. https://doi.org/10.21303/2504-5695.2017.00431
Section
Food Science and Technology