Features of photosynthetic activity and water consumption of safflower

Aliieva, Olga; Polyakov, Alexander; Aliiev, Elchyn

doi:10.13080/z-a.2022.109.016

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…The obtained results from Table 6 are consistent with the data presented by Aliieva et al (2022) and Ruyvaran et al (2022), where the authors indicate that the use of amaranth grain processing products, namely amaranth groats, can have technological advantages along with increasing the biological value of bread with their use. Thakur et al (2022) conducted a study of grinding gluten-free amaranth grain into flour for nutrient composition, antinutrients, total and bioavailable minerals, fatty acids and amino acids, acid profile and functional properties of the flour.…”

Section: Source: Compiled By the Authorssupporting

confidence: 89%

Technological and nutritional benefits of amaranth groats in breadmaking

Mykolenko¹,

Aliieva²,

Aliiev³

et al. 2022

Scientific Horizons

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To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadmaking focused on the technological qualities and biological value of wheat bread enriched with onion powder and safflower oil. The influence of scalded amaranth groats on the bread quality was measured by technological, physical, chemical, instrumental, and computational methods analysing raw materials and developed products. The use of the amaranth grain-derived ingredient at 4-8% as a valuable plant source in the wheat bread formulations enhanced the product consumer characteristics. The proofing of dough of the developed formulations was intensified followed by 6-20% increase in the bread specific volume and better organoleptic properties of bread. Amaranth groats showed high amino acid score for lysine (156%), phenylalanine and tyrosine (125%), and scores for threonine, valine, and cysteine were 2-fold to wheat flour scarce in bioactive compounds. The developed wheat-amaranth bread had an improved amino acid composition due to an increase in the number of essential amino acids, a 2.6 times higher protein utility, contributing to its digestibility. The main factor in changing the fatty acid composition of the developed products was the introduction of safflower oil with a high content of linoleic acid into the product. Introduction of scalded amaranth groats into bread formulations with vegetable-based additives is promising way to attribute the product with therapeutic, and health-improving properties

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Section: Source: Compiled By the Authorssupporting

confidence: 89%

Technological and nutritional benefits of amaranth groats in breadmaking

Mykolenko¹,

Aliieva²,

Aliiev³

et al. 2022

Scientific Horizons

Self Cite

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“…В переважаючій більшості випадків видалений з тваринницьких приміщень гній є основою для приготування органічного добрива (ОД), та є й альтернативні варіанти: отримання біогазу, отримання твердого палива, тощо (рис. 1) [3][4][5]. Щодо особливостей використання АВШ (табл.…”

Section: перспективні технології і технічні засоби обробки рідкого гн...unclassified

Perspective Technologies and Technical Tools for Liquid Manure Treatment on Pig Farms

Yaropud

Hrytsun

Mazur

2022

Vibrations in Engineering and Technology

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The main requirements for manure transportation and treatment systems are the following: ensuring the isolation of manure flows from air, soil, water; ensuring the maximum possible disinfection; ensuring the conversion of chemical elements into a form suitable for consumption by plants. The aim of the research is to analyze the technical and technological equipment of liquid manure processing processes using the process activation unit (UAP) using vortex layer devices (VHF) of ferromagnetic elements. As a result of the analysis of liquid manure processing technology of pigs it is established that the most effective technology in the conditions of Ukrainian farms is liquid manure processing by means of process activation unit (UAP) using vortex layer devices (VHF) of ferromagnetic elements. The essence of the proposed technology is that the manure together with the appropriate reagent in the working area of UAP is activated, which significantly accelerates the chemical reactions associated with the hydrolysis of fatty substances contained in effluents (alkaline environment). At the same time suspended substances in the manure are mechanically treated with ferromagnetic elements. Disinfected liquid manure at the exit of UAP has no specific odor, can accumulate in open manure storages (lagoons) directly on the farm. As a result of the analysis of the principle of work of installation of activation of processes features of its use are established: reception of multicomponent suspensions and emulsions; acceleration of the processes of obtaining fine mixtures, activation of substances both in the dry state and in the form of aqueous dispersions; for purification of industrial wastewater from phenol, formaldehyde, heavy metals, arsenic, cyanide compounds, acceleration of heat treatment processes, obtaining protein substances from yeast cells; increasing the microbiological stability of food and yeast activation in the bakery industry; intensification of extraction processes, including during the preparation of broths, production of berry drinks (juices), pectin, etc .; to obtain suspensions and emulsions of increased microbiological safety in the food industry without the use of stabilizers, as well as increase the yield of finished products.

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