Influence of physicochemical parameters of water on the amino acid composition of bread kvass

Dulka, O.; Prybylskyi, Vitalii; Oliinyk, Svitlana; Kuts, Anatoly; Vitriak, Oksana

doi:10.24263/2304-974x-2020-9-3-10

Cited by 2 publications

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“…Завдяки цій властивості її можуть застосовувати для забезпечення перебування в напоях шматочків насіння, фруктів або ягід у завислому стані. Так, для надання функціональному напою необхідної в'язкості й забезпечення перебування насінням чіа у завислому стані упродовж тривалого часу доцільне використання ксантанової камеді в дозуванні 3 г/л цукрового розчину концентрацією 10 % [37].…”

Section: застосування камедей отриманих біохімічним способомunclassified

Dietary Fibers: Structure, Properties, Application in Soft Drink Technology

Kosiv

2023

Science, Technology and Innovation in the Modern World

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The rapid growth of the market of functional food products, and at the same time the growth in popularity and expansion of the assortment of food additives of a polysaccharide nature, is accompanied by the emergence of difficulties associated with the necessary selection of such additives to solve specific technological tasks.The purpose of the work is to generalize the data of modern scientific literature on the technological aspects of the use of dietary fibers in the production of soft drinks. The work pays attention to soluble dietary fibers, as their use in the technology of soft drinks is effective.Dietary fibers as functional ingredients perform the role of sorbents, bind and remove toxic substances, radionuclides, heavy metals from the body, have the properties of prebiotics, which stimulate the growth and/or increase the biological activity of beneficial microflora, help reduce the level of cholesterol in the blood and/or glucose.Dietary fibers are polymers of carbohydrates with a degree of polymerization of at least three, which are not digested and not absorbed in the gastrointestinal tract of the human body. The molecules of these polysaccharides differ among themselves in the composition of monosaccharide residues, the degree of polymerization, the presence of various functional groups, structure, molecular weight, which determines the diversity of their physicochemical properties. Soluble dietary fibers are modified celluloses, pectins, inulin, gums.The review compares the main physicochemical properties of various soluble dietary fibers, namely: solubility in cold and hot water, resistance of solutions to heat and pH changes, viscosity of solutions, ability to stabilize emulsions, conditions required for gel formation, thermal reversibility of gels. The areas of application in non-alcoholic beverage technologies of modified celluloses, pectins, inulin, gums from tree bark, from tree seeds, from algae and obtained by biochemical method with the help of microorganisms are considered.Based on the analysis of physico-chemical and technological properties of dietary fibers, practical experience of their use, objects for their application and dosage volumes of these additives in the production of non-alcoholic beverages are proposed to solve specific technological tasks: providing beverages with a functional direction (enrichment with dietary fibers, preparation of low-calorie beverages with reduced sugar content), cloudiness of drinks, stabilization of emulsions, stabilization of foam, stabilization of consistency, reduction of tastes, in particular sour and salty.When choosing soluble dietary fibers for the effective solution of technological tasks in the technology of soft drinks, it is necessary to take into account the need to ensure with their help the appropriate rheological properties of the drink due to increased viscosity or gelation; dosage of the additive in the amount that ensures the achievement of the desired result, usually the rate of application of these additives does not exceed 0.1%; method of application (individually or in the form of complexes); probable interaction of the additive with substances present in the drink; influence of technological parameters (temperature, pH, duration of the process); influence of the storage conditions of the finished drink. Recommendations for the development of non-alcoholic beverages with dietary fibers, in particular functional ones, are proposed.

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Section: застосування камедей отриманих біохімічним способомunclassified

Dietary Fibers: Structure, Properties, Application in Soft Drink Technology

Kosiv

2023

Science, Technology and Innovation in the Modern World

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The Use of Rice in the Technology of Gluten-Free Fermented Non-Alcoholic Beverages

Dulka¹,

Prybylskiy²,

Kuts³

et al. 2020

FST

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Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.

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Influence of physicochemical parameters of water on the amino acid composition of bread kvass

Cited by 2 publications

References 0 publications

Dietary Fibers: Structure, Properties, Application in Soft Drink Technology

Dietary Fibers: Structure, Properties, Application in Soft Drink Technology

The Use of Rice in the Technology of Gluten-Free Fermented Non-Alcoholic Beverages

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