The purpose. To improve technology of manufacture concentrate from dried leaves of Stevia on the basis of utilization of ecological extractant. Methods. Methodical approaches for development of technological features of production of concentrate of high quality. Results. Features of extraction of matters of diterpene glycosides by treated water with determination of their optimum ratio, temperature and duration of process are probed. Conclusions. Recycling of saturated solution for improving quality of concentrate is justified. Process of purification of extract from ballast matters is probed and instrumental-technological scheme of production is offered. Key words: dried leaves of Stevia, concentrate, matters of diterpene glycosides, instrumentaltechnological scheme. Introduction. Despite the problems today, stevia is a promising crop for soil-climatic zones of Ukraine. Stevia enhances immunity and inhibits the development of harmful microflora in food products. In particular, for the human body detects antivirus and antiallergic actions, antioxidant activity, detoxify the action of harmful chemicals and histamine, preventing side effects of the steroid hormone [1, 2]. Leading nutritionists and pharmacologists of the world believe [3] that the use of stevia in food is a significant contribution to the health improvement of populations of their countries. In the manufacture of soft drinks, concentrates from dried stevia leaf, provides a quick satisfy thirst. This led to the ousting from the domestic market of the United States, artificial sweeteners such as aspartame and saccharin, and companies Pepsi-Cola and Coca-Cola completely switched to the use of such a concentrate. Currently, stevia is used in the production of more than 6000 kinds of products of food and medical supplies chocolate, sweets, biscuits, yogurts, milk drinks and ice cream in products, where the most important factor is the taste of the final product [4]. Patented recipes for food and beauty products, which have received quite high ratings at wine tasting commissions and international exhibitions. The demand is growing for substances of diterpene glycosides and the production of fat-containing products in the Netherlands and Germany. Started production halvarin (half of margarine) and mayonnaise in Ukraine (PJSC "Kyiv margarine factory", trademark "Olkom"). LLC "Horobyna" in Ukraine [5] established the production of special vodka based on flavoured alcohol from stevia leaves dried. Analysis of recent researches and publications. Concentrate production consists of a sequence of technological operations: preparation of raw material, extraction, purification, concentration, packaging and storage. The choice of optimal conditions of extraction ensures the quality of the finished product. It is for extraction are formed flavor of the concentrate: the presence of bitter taste, intensity of sweetness, and the like. As extractants are used: methanol, successively methanol and purified water or only purified water. Abou-Arab A. E. [6] the advantage is ...
The purpose. To determine influence of weather-climatic conditions upon phenological phases of development of overground part of stevia. Methods. Field and statistical, data of meteorological stations in Kiev, Vinnitsa and Ternopol for 2008-2016. Results. It is proved that weather environment for the period of probes influenced phenological phases of propagation and development of plants of stevia. Agrometeorological conditions of formation of yield of stevia based on interphase periods of development are analyzed, and heat and water provision of plants in the fixed interphase period is specified. Conclusions. The highest index of use of moisture in vegetative period was in Ternopol and Kiev oblasts, and quotient of water adsorption-in Kiev oblast. Statistical link is revealed of yield of overground part of stevia with the sum of efficient temperatures above 15°С.
Usually for the production of swellable starch extrusion treatment or drying on a drum roller dryer are used. The properties of swellable starch with a newly formed structure are evaluated mainly by the water absorption capacity in water under the action of temperature. The ability of swellable starch to thicken, stabilize, bind and enamel various food and non-food products depends on this indicator. The study of the index of water absorption capacity (WAC) of swellable starch obtained by our improved technology based on the use of convective dryer is an urgent and priority task. Research methodology. Control – extruded corn starch. Samples of swellable starch obtained by preparation of starch suspensions of different concentrations of 25, 30, 35 and 40 % were dried under conditions of two-stage convective drying, crushed and sieved. Research results. The obtained samples of swellable starch differ in the value of WAC. It is shown that the WAC of swellable starch affects not only the method of its production but also affects the concentration of starch suspension (SS) from which the samples of swellable starch were made. The obtained value of the approximation coefficient shows that the strongest bond (value - 1) has a sample of swellable starch obtained by convective drying from a concentration of SS 25 %. Conclusions. The WAC of extruded and swellable starch samples obtained by convective drying from different concentrations of SS from 25 to 40 % was investigated. It is shown that at a temperature of 20 °С the lowest value of WAC has swellable starch obtained from 25 % of the concentration of SS and the highest value in 35 % of the concentration of SS. Low strength of the newly formed structure is detected by samples at different temperatures, in particular, extruded starch and a sample obtained from SS 25 % at an aqueous solution temperature of 40-50 °C, a sample obtained from SS 30 % at 60 °C, a sample obtained from SS 35 % at temperature of 40 °C, the sample was obtained from SS 40 % at temperatures of 30 and 50 °C.
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