INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS
The work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The conducted studies are directed on investigating the evenness of distribution of microelements in the volume of dough semi-products and establishing the influence of a supplement on functional-technological properties of these semi-products. At that there were used methods of nuclear magnetic resonance, electronic paramagnetic resonance, low-temperature calorimetric method and rheological research methods. The method of nuclear magnetic resonance established that a dietary supplement, based on the chelate complex influences the mobility and interaction of water molecules with an environment in dough semi-products. The method of electronic paramagnetic resonance proved the evenness of distribution of a microelement of a dietary supplement by the volume of studied dough semi-product. Rheological and low-temperature calorimetric methods established that an introduced supplement favors a change of the qualitative and quantitative composition of system water of studied semi-products and changes their elastic properties. The obtained results proved the efficiency of using a powder-like supplement with stabilized chelates of metals in technologies of enriching food products.
Mostenska, T. H. (2014). Pryntsypy zbalansuvannia prodovolchoi bezpeky. Kyiv: Kondor-Vydavnytstvo, 360.
Smoliar, V. I., Petrashenko, H. I., Holokhova, O. V. (2014). Fortyfikatsiya kharchovykh produktiv. Problemy kharchuvannia, 1, 29–32.
Hashemi Gahruie, H., Eskandari, M. H., Mesbahi, G., Hanifpour, M. A. (2015). Scientific and technical aspects of yogurt fortification: A review. Food Science and Human Wellness, 4 (1), 1–8. doi: https://doi.org/10.1016/j.fshw.2015.03.002
Akhtar, S., Anjum, F. M., Anjum, M. A. (2011). Micronutrient fortification of wheat flour: Recent development and strategies. Food Research International, 44 (3), 652–659. doi: https://doi.org/10.1016/j.foodres.2010.12.033
Özer, B. H., Kirmaci, H. A. (2010). Functional milks and dairy beverages. International Journal of Dairy Technology, 63 (1), 1–15. doi: https://doi.org/10.1111/j.1471-0307.2009.00547.x
Betoret, E., Betoret, N., Vidal, D., Fito, P. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology, 22 (9), 498–508. doi: https://doi.org/10.1016/j.tifs.2011.05.004
Pogozhikh, N., Golovko, T., Pak, A., Dyakov, А. (2017). Study of regularities of distributing powdered dietetic additives in coarse dispersed foodstuffs. Food science and technology, 11 (4), 72–80. doi: https://doi.org/10.15673/fst.v11i4.733
Laghi, L., Picone, G., Capozzi, F. (2014). Nuclear magnetic resonance for foodomics beyond food analysis. TrAC Trends in Analytical Chemistry, 59, 93–102. doi: https://doi.org/10.1016/j.trac.2014.04.009
Pak, A. O., Yevtushenko, A. V. (2010). Doslidzhennia stanu volohy pastopodibnykh napivfabrykativ u protsesi zamorozhuvannia, rozmorozhuvannia, zberihannia. Eastern-European Journal of Enterprise Technologies, 3 (10(45)), 54–56. Available at: http://journals.uran.ua/eejet/article/view/2909/2712
Jekle, M., Becker, T. (2014). Wheat Dough Microstructure: The Relation Between Visual Structure and Mechanical Behavior. Critical Reviews in Food Science and Nutrition, 55 (3), 369–382. doi: https://doi.org/10.1080/10408398.2012.656476
Lund, A., Shiotani, M. (2008). Principles and Applications of Electron Spin Resonance. Springer Verlag, 367.
Kirtil, E., Oztop, M. H. (2015). 1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing. Food Engineering Reviews, 8 (1), 1–22. doi: https://doi.org/10.1007/s12393-015-9118-y
Bender, C. J., Berliner, L. J. (2006). Computational and Instrumental Methods in EPR, in Biological Magnetic Resonance. Springer Verlag, 387.
Pogozhykh, M. I., Pak, A. O., Chekanov, M. A., Ishtvan, Ye. O., Pavliuk, I. M. (2014). Researches of system water of food raw materials by thermodynamic and molecular-kinetic methods. Eastern-European Journal of Enterprise Technologies, 5 (11 (71)), 42–46. doi: https://doi.org/10.15587/1729-4061.2014.27790
👁 442 ⬇ 221
Copyright (c) 2018 Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.