Розроблено теоретичну модель сте-ричної стабілізації структури повітряно-горіхового напівфабрикату, шляхом додат-кового введення дистильованих моногліце-ридів та натрій-карбоксиметилцелюлози. Експериментально доведено, що введення низькомолекулярних поверхнево-активних речовин в олію забезпечує гідрофілізацію жирової фази та зменшує десорбцію білка з бульбашок повітря. Введення натрій-кар-боксиметилцелюлози забезпечує підвищення в'язкості, зменшує флотацію твердих час-тинок горіхів, забезпечує стійкість системи до перемішування Ключові слова: напівфабрикат повітряно-горіховий, стерична стабілізація, флотація, піноутворююча здатність, стійкість піни, міжфазні шари Разработана теоретическая модель сте-рической стабилизации структуры воздуш-но-орехового полуфабриката путем допол-нительного введения дистиллированных моноглицеридов и натрий-карбоксиметил-целлюлозы. Экспериментально доказано, что введение низкомолекулярных поверх-ностно-активных веществ в масло обеспе-чивает гидрофилизацию жировой фазы и уменьшает десорбцию белка из пузырьков воздуха. Введение натрий-карбоксиметил-целлюлозы обеспечивает повышение вязко-сти, уменьшает флотацию твердых частиц орехов, обеспечивает устойчивость систе-мы к перемешиванию Ключевые слова: полуфабрикат воздуш-но-ореховый, стерическая стабилизация, флотация, пенообразующая способность, устойчивость пены, межфазные слои UDC 664.64
Bakery products have an unstable heterogeneous structure that needs stabilization. The nutrient composition of these products, in most cases, is unbalanced: it is characterized by a high content of calories and carbohydrates. At the same time, the content of protein, fat, dietary fiber (fiber), vitamins, macro- and microelements is low. This leads to the search for raw materials with high functional and technological potential and with an attractive nutrient profile. The expediency of using in the technologies of bakery products a secondary product of processing sunflower seeds – flour from the extruded kernel of sunflower seeds (FESSK) has been proved. Its nutrient profile has been investigated. A high protein content (38.73 %) with a well-balanced amino acid composition (10 essential and 9 non-essential amino acids) increases the biological value of FESSK. The content of fat (4.87 %), rich in unsaturated fatty acids (16 fatty acids), enriches the nutritional profile of FESSK. The high ash content (8.0 %) (22 elements were found) and the presence of 12 vitamins (92.3 % of the total amount of vitamins) indicates a high biological value of FESSK. It was found that the addition of FESSK in the amount of 10.0 % to the mass of wheat flour increases the humidity by 0.5–1.2 %; reduces acidity by 0.5–1.2°; increases porosity by 7.0–11.0 %; increases the specific volume by 1.12–1.26 cm3/g. It reduces crumbliness of the crumb by 2.0–2.2 times, QMAFAnM – by 4.0–4.8 times, and increases the period of preservation of bread freshness by 1.57–1.77 times
The issue of providing vegetarians and vegans with food is extremely problematic, since the basis of the diet of this type of nutrition is products of plant origin, and the necessary balance in the ration of all essential nutrients is achieved by using an assortment of products that are not inherent in other standards. It is important to compose a set of meal ready-to-eat in the ration in such a way as to harmoniously replace animal protein and eliminate the deficiency of other macro- and micronutrients. The wrong approach to the formation of vegetarian and vegan food rations can lead to the deterioration of the health of military personnel, and therefore to negative impact on the quality of the performance of combat tasks. There is a significant number of personnel serving in the Army with individual nutritional needs, but there are no rations provision standards for them. In this regard, the Ministry of Defense of Ukraine plans to review the content of dry rations and individual rations so they correspond the standards of the armies of NATO countries, which take into account the peculiarities of the nutrition of soldiers. The method of forming options for dry rations for vegetarians and vegans lays in analyzing the experience of the world modern armies, researching the chemical composition of plant-based products, and selection of such kind of products to compose the rations account to the balanced nutrition formula requirements. Foods that contain dietary supplements with specific functional properties and a rich nutrient composition, high nutritional and biological value, are of great physiological importance in the nutrition of vegans and vegetarians (spirulina, mass for forming, baker's improver from plant raw materials, "Magnetofood", soy protein isolates). Scientists and technologists of Ukraine have developed recipes for bread, cookies, gingerbread, marmalade, marshmallows, energy bars, snacks, enriched with these dietary supplements and capable to adjust actual nutrition. The selection of the daily ration based on the physiological and hygienic assessment of its components is a distinctive feature of the proposed method. Unlike the existing methods, it takes into account the physiological needs of the body of military personnel with special nutritional needs. Thus, the development and introduction of vegan and vegetarian food standards is an improvement of the food supply of the security and defense agencies of Ukraine outside the permanent deployment points.
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