Starch is second most abundant biomaterial available after cellulose but the intensity of research on starch is less compared to cellulose. It is a carbohydrate based polymer synthesized in plants for the storage of the energy. Major percentage of starch is being utilized by food industries as raw material for giving texture, flavor, gelling, fat replacement etc. and also has multiple applications in different area due to its biological origin and properties. Native starch possesses low shear stress, poor thermal properties and less digestion resistance and retro-gradation. Thus, it has to be modified using physical, chemical, enzymatic and/or genetic treatments. Physical and chemical modifications using ultrasound and acid hydrolysis is time-efficient and effective process. These economical treatments are predominant for production of digestion resistant starch with increased shelf-life and thermal properties. Ultrasound assisted acid hydrolyzed starch (potato) exfoliates the native starch and modifies the structural arrangement. On acid treatment the amorphous nature of starch converted to crystalline nature. The physical and structural properties of the native starch were enhanced. The digestibility and structure of the modified starch effects on the double helices structure of starch. The size of the starch particle was changed from 1596 nm (Conventional) to 80 and 42 nm on ultrasonication and acid hydrolyzed ultrasonication approaches respectively. The crystallite of the particles was evaluated from XRD analysis. From TEM analysis the starch nanoparticles were found to have spherical morphology.
Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches such as heating and stirring the mixture. Nevertheless, we demonstrated, that low-frequency (22 ± 1.65 kHz) ultrasound can be used as an alternative to the traditional methods of milk recovery. Low-frequency ultrasound was applied during pre-fermentation stage to improve the dispersity of the resulting milk product and to create good conditions for a post-ultrasound bacterial fermentation of milk. The applied ultrasound power was set in the range of 60-120 W/L. For the fermentation process we used: kefir fungi, fermenter of direct inoculation for yogurt LYOBAC YOYO and mixed culture for kefir LAT LC K. The effectiveness of ultrasound treatment was evaluated based on the accumulation of exopolysaccharides (EPS), vitamin C content, as well as antioxidant activity of the resulting milk product. The effect of ultrasound on microflora and the role of the specific types of bacteria such as Lactobacillus on the accumulation of biologically active compounds in the fermented milk products was studied with use of electron microscopy and MALDI - to FMS method. Overall, our results showed that reconstitution of dry milk with use of ultrasound improves further accumulation of biologically active compounds and rises the nutritional quality of the fermented product.
Nowadays there are many ways to improve the quality of raw materials, to shorten the technological process and increase the persistence of bread and flour products. Most of them are based on the introduction of extra components to the recipe to facilitate fermentation processes intensification and protein matrix swelling starch development. Introduction of additional components often causes an increase in the cost of finished products and falls on the consumers spending. Also, we cannot ignore the fact that the introduction of extra components changes the traditional recipe much. Because of this, the study of the physical nature factors that are used for intensification of biotechnological processes becoming very popular. The article points out that physical nature factors used to intensify that biotechnological processes can be viewed by water activation that obtained by ultrasound (US) exposure.
The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product. Vestnik VGUIT
Water is one of the main raw materials in the production of most foods; on its composition and quality greatly affect the quality of the finished product. In food production, water is used as a system of potable water supply, and is extracted from underground water sources.
At the today’s highly anthropogenic water pressure purification systems in the food industry do not always cope with the difficult task of water treatment, and manufacturers are often faced with the need for additional water treatment.
In this connection, the search for new approaches to adjusting the properties and composition of the water is important. The article notes the use of ultrasonic cavitation for water treatment processes for the food industry.
Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns—
61
±
3
%
); large particles from 297 to 497 microns were present in an amount of no more than
10
±
3
%
. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (
200
±
3
mm). The bread obtained according to this recipe had a high specific volume (
4.21
±
0.62
mL.g-1) and optimal rheological characteristics: total deformation
13.7
±
0.3
mm, plastic
4.3
±
0.3
mm, and elastic
9.4
±
0.3
mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.
The article considers the possibility of using whole-grain flour from germinated wheat grain as a raw material component containing easily digestible sugars, essential amino acids, vitamins and minerals. For the intensification of the germination process, the treatment of wheat at the acoustic source of elastic oscillations is used at a frequency of (22 ± 1.65) kHz and power of 340 W and an exposure time of 5 minutes. The obtained whole-ground flour from germinated wheat grain has a weighted average particle size of flour 177 ± 25 microns. This flour was used in the production of model bread samples by partial replacement of high-grade flour in the amount of 10–50%. Based on the determination of technological parameters, it was found that the use of whole-grain flour from germinated wheat grain increases the sugar-forming and gas-forming ability of the flour mixture, intensifies the fermentation process. It has little effect on the quantity and quality of gluten. The optimal value of the drop number was found for the first-grade baking wheat flour and whole-grain flour from germinated wheat in a ratio of 80:20, respectively. This ratio was also defined as the best organoleptic evaluation of laboratory test baking bread samples. The model sample had an attractive appearance, a convex brown, uniform porosity, non-sticky, elastic crumb, pronounced taste and aroma. The authors note that the improvement of the production technology of bakery products obtained using whole-grain flour from germinated wheat grain is possible by choosing the optimal dosage of introducing this type of raw material and monitoring the technological parameters of the process.
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