Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

  • Viktoriya Pogarskaya Kharkiv State University of Food Technology and Trade
  • Olga Yurieva Kharkiv State University of Food Technology and Trade
  • Aleksey Pogarskiy Kharkiv State University of Food Technology and Trade
  • Kateryna Balabai Kharkiv State University of Food Technology and Trade
  • Nadiya Maksymova Kharkiv State University of Food Technology and Trade
Keywords: vegetable processing, protein snacks, vegetable fortifiers, health products, pea nano-additives

Abstract

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.

A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.

The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.

The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

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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

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

Aleksey Pogarskiy, Kharkiv State University of Food Technology and Trade

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

Kateryna Balabai, 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
2021-05-31
How to Cite
Pogarskaya, V., Yurieva, O., Pogarskiy, A., Balabai, K., & Maksymova, N. (2021). Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction. EUREKA: Life Sciences, (3), 46-52. https://doi.org/10.21303/2504-5695.2021.001877
Section
Food Science and Technology