Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

Osokina, Nina; Liubych, V. V.; Novikov, Volodymyr; Leshchenko, Ivan; Petrenko, Vasyl; Khomenko, Svitlana; Zorunko, Viktor; Балабак, Олександр; Москалец, В.В.; Москалец, Т.З.

doi:10.15587/1729-4061.2020.217018

Cited by 6 publications

(6 citation statements)

References 29 publications

(60 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Processing of experimental data allowed to propose the dependence of wheatgrass density on pressing pressure to describe by the equation of the form.  = АLnР + В, (5) where A and B are empirical coefficients depending on the product temperature.…”

Section: Fig 4 Dependence Of Absolute Deformation Of Wheat Grain On C...mentioning

confidence: 99%

Section 28. Wheat Grain Flattening on the Roller Device

Borankulova

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

View full text Add to dashboard Cite

Section: Fig 4 Dependence Of Absolute Deformation Of Wheat Grain On C...mentioning

confidence: 99%

Section 28. Wheat Grain Flattening on the Roller Device

Borankulova

2023

Sustainable Food Chain and Safety Through Science, Knowledge and Business

View full text Add to dashboard Cite

“…Natural ingredients containing vitamins, macro-and microelements with therapeutic, prophylactic, and functional properties are introduced into the formulation. The use of fruit and berry products in the confectionery industry is relevant [9].…”

Section: Devising the Recipe For A Cake With Fresh Sliced Pumpkin Acc...mentioning

confidence: 99%

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

Self Cite

View full text Add to dashboard Cite

This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products

show abstract

“…The steaming process requires the additional involvement of heat carriers, the installation of steam generators, and the arrangement of steam supply lines to the production premises. For small-scale enterprises, these production requirements are associated with critical risks of investment [8]. The solution to this problem is the use of alternative sources of thermal energy, in particular the electromagnetic field of ultra-high frequency currents.…”

Section: -128 °C and The Maximum Temperature Is 43-159 °C Treatment W...mentioning

confidence: 99%

Improving electromagnetic field exposure regimes in the production of flattened spelt groats

Liubych

Mostoviak

Novikov

et al. 2022

EEJET

Self Cite

View full text Add to dashboard Cite

The modes to produce flattened spelt groats using an electromagnetic field of ultrahigh frequency have been scientifically substantiated. The influence of the duration of irradiation by the field of ultrahigh frequency and water heat treatment on the temperature, yield, and duration of flattened spelt groats cooking was investigated. When irradiated with a field of ultrahigh frequency from 20 to 180 s, the minimum temperature of the product is 27–128 °C, and the maximum temperature is 43–159 °C. Treatment with a field of ultrahigh frequency from 20 to 100 s does not significantly affect the total yield of groats from spelt. The total yield, in this case, is 94–97 %. At the irradiation with a field of ultrahigh frequency from 120 to 180 s, the total yield of groats is significantly reduced to 83–90 %. Treating with a field of ultrahigh frequency for 100–180 s significantly reduces the duration of flattened groats cooking. The duration of cooking groats, in this case, is 14.0–15.8 minutes. It should be noted that water-heat treatment reliably reduces the duration of cooking flattened groats compared to the option without moistening. The peculiarity of the technology to produce flattened groats from spelt wheat using the field of ultrahigh frequency is that whole groats must be irradiated for 60–80 s with moistening by 1.0–1.5 %. Under this mode, the total yield of groats is 94–97 %, and the duration of cooking groats is 14.3–15.9 minutes. Subject to the production of flattened groats of the highest grade, it is necessary to irradiate with a field of ultrahigh frequency for 80 s without water-heat treatment. Under such a mode, the yield of flattened groats of the highest grade is 80 %, and that of the first grade is 13 %. The duration of cooking such groats is 16.8 minutes. The recommendations from this study could be used by small-scale grain processing enterprises in order to produce flattened groats.

show abstract

Effect of electromagnetic irradiation of emmer wheat grain on the yield of flattened wholegrain cereal

Cited by 6 publications

References 29 publications

Section 28. Wheat Grain Flattening on the Roller Device

Section 28. Wheat Grain Flattening on the Roller Device

Devising the recipe for a cake with fresh sliced pumpkin according to culinary quality indicators

Improving electromagnetic field exposure regimes in the production of flattened spelt groats

Contact Info

Product

Resources

About