Purpose. To determine the peculiarities of the formation of the nitrogen component and the fatty acid composition in amaranth seeds of different varieties. Methods. Laboratory (determination of the content of protein, amino acids, fatty acids, carbohydrates), calculation (integral score), mathematical and statistical. Results. The conducted studies show that amaranth seeds had a high protein content amounting to 16.1–24.7%. At the same time, it varied significantly over the studied varieties. Thus, significantly higher protein content was in amaranth variety ‘Kharkivskyi 1’ (24.7%) compared to other varieties. The lowest protein content was in ‘Helios’ variety (16.1%). It was found that phenylalanine dominates among essential amino acids in amaranth seeds, with the content ranging in the studied varieties between 981 and 1155 mg/100. The content of tryptophan was the lowest, 155–206 mg/100 g. The highest content of amino acids was determined in variety ‘Kharkivskyi 1’. The seeds of this variety exceeded the seeds of the ‘Helios’ variety by 30–33% in terms of the content of threonine, tryptophan, and isoleucine, by 17–20% of phenylalanine, methionine, and lysine, and by 11% of valine and leucine. In addition, the integral score for the seeds of this variety was also the highest. The highest integral score in the studied varieties was determined for methionine – 33.0–38.9%, for isoleucine – 23.1–30.7, tryptophan, lysine, phenylalanine – 19.4–26.3, leucine and lysine – 16.6–26.3%. The major fatty acid in amaranth seeds is linoleic, the content of which in the seeds of the studied varieties varied significantly, from 2.03 to 2.95 g/100 g. The share of linolenic acid in the seeds ranged from 43.2 to 55.5%. The content of oleic acid varied from 1.60 to 1.33%, with the share of this acid being equal to 23.5–34.0%. The content of linolenic acid was the lowest, 0.01–0.03 g/100 g, with a share of 0.2–0.6% of the total fatty acids. Conclusions. Amaranth seeds have the highest percentage of carbohydrates that reach 63.1–68.2% in the studied varieties. The protein content varies from 16.1 to 24.7%. Among essential amino acids, the content of phenylalanine in seeds of the studied varieties was the highest, 985–1155 mg/100 g. The integral score of amaranth seeds for amino acids varied from lowest to highest in the following order: leucine, lysine, threonine, tryptophan, valine, phenylalanine, isoleucine and methionine. The content of fatty acids, varied, respectively: linolenic, stearic, palmitic, oleic and linoleic. According to indicators of the nitrogen-containing component and the content of fatty acids, the seeds of the ‘Kharkivskyi 1’ variety exceed the other studied amaranth varieties.
Purpose. Determine the suitability of sesame flour for the production of health cakes. Methods. Laboratory, mathematical and statistical, physicochemical, expert. Results. The volume of the cake without the addition of sesame flour was 223 cm3/100 g. In the treatment with the largest amount of the flour (20%) the volume 219 cm3/100 g, which was not significant (LSD0.05 = 11). The humidity of the end product met the requirements of the standard and did not vary significantly over the experimental treatments. The acidity of the cake with the addition of sesame flour was higher; however, it met the standards. Apparently due to the components of sesame flour. The ash content did not meet the requirements of the standard due to the higher content of mineral elements in sesame flour. The porosity of the cake also did not vary a lot over the experimental treatments. The cooking quality of the cakes with the addition of sesame flour was high. It was found that adding sesame flour in the amount 5–15% of the dough does not change the cooking quality of the cake. The highest overall score was 9. The addition of 20% sesame flour reduced the overall score to 7 points (22%), but this still was high. It should be noted that with the addition of 5–15% of sesame flour, the surface of the cake had small cracks, porosity with small thick-walled pores. In addition, the shape of the end product in all the experimental treatments was correct, the surface did not burn, the color was brown. The color of the lower crust was different from the color of the upper and side crust and had a well-baked crumb. The taste and smell were characteristic of this type of cake, without extraneous taste and smell. Conclusions. The addition of sesame flour does not change the quality of the cake. It is optimal to add 10–15% of sesame flour by weight of the dough to the recipe. The volume of the cake was 220–221 cm3, humidity 17.0–17.1%, acidity 1.2 degrees, ash content 0.13–0.14%, porosity 54%. The overall cooking score of the cake was very high, 9 points. The quality of such a product meets the established standards.
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