Influence of wheat bran on quality indicators of a sour milk beverage

Nagovska, Volodimyra; Hachak, Yuriy; Gutyj, B. V.; Bilyk, Oksana; Slyvka, N. B.

doi:10.15587/1729-4061.2018.140093

Cited by 9 publications

(6 citation statements)

References 9 publications

(16 reference statements)

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“…The efficiency of hulling is achieved by the surface distribution of the impact energy over the kernel, as opposed to the impact on the hard surface, where the particle is in contact with the deck, causing the breakdown of the seeds (Mushtruk et al, 2022; Yesilyurt et al, 2020; Zanetti et al, 2022). Since the energy is distributed on the surface of the seed, the rate at which it bounces off the deck is much lower than when it hits a hard surface, which means that there is no further impact on the incoming product, which, in turn, preserves the integrity of the kernel and affects the quality of the peeled product (Nagovska et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Development of a small‐size processing line for production of safflower oil

Mursalykova

Iskakov

Kakimov

et al. 2023

J Food Process Engineering

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There is growing interest in exploring new types of cultivated plants that offer unique health benefits. Safflower is a promising plant nutrition resource that has gained popularity in Kazakhstan and worldwide. However, one of the pressing issues is improving the consumption pattern of food products, including vitamins and microelements. This article aims to develop a small‐scale processing line for safflower oil production in small enterprises of the cereal‐processing industry. The primary focus is on purifying safflower from impurities and husks, as well as compressing and centrifuging the oil raw material for high‐quality and biologically valuable product. The authors developed a processing line consisting of a sheller‐compress and a centrifuge of original constructions for separating husks from the kernel and compressing and centrifuging the oil raw material. The process combines husking, compressing, filtration, and sedimentation to ensure primary purification of plant oils and the removal of mechanical impurities. The production of safflower oil has become an urgent task due to its rich composition of vitamins and phospholipids. The newly developed processing line ensures the production of high‐quality safflower oil and has great potential for small enterprises in the cereal‐processing industry. The article highlights the importance of primary purification of plant oils and its impact on the quality of the final product.Practical applicationsThe following conclusions emerged from the research. The relevance of fat oil growing, including signs of increased popularity of safflower oil in Kazakhstan and in the world has been studied. Various types (husking, compressing, sedimentation, centrifuging and filtering) of primary purification of safflower and purification of oil from mechanical impurities have been investigated. The dependence of extraction of pressed safflower oil on the speed of rotation of the filter and settling rotor and the equipment structure itself has been studied. The sheller‐compress for purification of safflower has been developed to combine husking and compressing processes to increase the oil content of the processed oil raw material and the productivity of the processing equipment. The centrifuge is designed for primary purification of safflower oil from mechanical impurities, allowing to combine the sedimentation and filtering processes due to rotors and to obtain purified safflower oil. The problem of intensification of the purification process is characterized by the ratio of different defined parameters. As a result, optimum parameters were determined and a processing line was developed with the use of a sheller‐compress and a centrifuge with a filtering and pre.

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Section: Resultsmentioning

confidence: 99%

Development of a small‐size processing line for production of safflower oil

Mursalykova

Iskakov

Kakimov

et al. 2023

J Food Process Engineering

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“…Producers use various dietary fibers widely as a technological ingredient in the food industry [22][23][24]. There is a practice of using of dietary fiber with moisture-retaining power to increase viscosity and enrichment in dairy products (fermented beverages, spreads, cheese products) [25,26].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Грек

Tymchuk

Tsygankov

et al. 2019

EEJET

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Technology and equipment of food production 41 of products in terms of the content of dietary fiber, micro-and macronutrients, vitamins, proteins, and other nutrients. A search for new functional and technological ingredients made of available raw materials, development of technologies for products with such additives and studying of their consumer properties are urgent tasks for the dairy industry. 1. Introduction One of the ways to improve properties of product structure and food diets in general is introduction of specially treated vegetable raw materials. The approach makes it possible to correct consistency directly and to balance a chemical composition

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“…Cryopowders may also act as coloring agents and aromatizers, and also as technological supplements of the natural origin, improving consumption properties of food products. Cryopowders are useful for both children and adults [8,9]. They are obtained from pure natural raw materials (vegetables, berries, fruits, cereals) by the technology of cryogenic sublimation and extra-critical extraction by carbon dioxide (СО 2 ).…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies, realized under conditions of the scientific laboratory of the department of milk and milk products technology have already considered the expedience of using separate specific biosupplements in the technology of fruit types of oils, fruit kefirs and yogurt [1,5,9,10]. According to the last scientific information, cryopowders are today most complete and most suitable for being used as one or another biosupplement in the composition of food products of the treating-prophylactic destination.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the Influence of Cryopowders “Broccoli” and “Laminaria” on Quality Parameters of Cheese Masses of Different Fat

Hachak

Slyvka

Gutyj

et al. 2019

EUREKA: Life Sciences

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Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper normative taste characteristics. In this connection, there is offered to study the influence of cryopowders “Broccoli” and “Laminaria” on quality parameters of cheese masses of the new generation, namely ones of the treating-prophylactic destination. The analysis of organoleptic characteristics of salty cheese masses with the cryopowders “Laminaria” and “Broccoli” demonstrates that they have undergone no essential changes and correspond to normative requirements. Thus, the color of salt masses with the cryopowder “Laminaria” was light-grey with a green tint: at using the cryopowder “Broccoli” – grey with a yellow tint. The smell of cheese masses remained fresh, sour-milk. But the expressed smell of the added cryosupplement was felt in samples. The smack of experimental samples at adding the cryopowder “Broccoli” was more expressed. Their consistence was homogenous, delicate, paste-like. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Laminaria” was 124–130 0Т, mass share of moisture 62–60 % and mass share of dry substance – 40–38 %, and values of energetic value were 164 and 118 kcal/100 g of the product. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Broccoli” was 126–134 0Т, mass share of moisture 63–66 % and mass share of dry substances – 34–37 %, and values of energetic value were 174 and 128 kcal/100 g of the product. Cheese salty masses with using the cryopowders “Laminaria” and “Broccoli” as phytosupplements are products of the increased biological value, which production doesn’t need the additional specialized equipment, is a potential source as to widening the assortment of products of the treating-prophylactic destination.

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Influence of wheat bran on quality indicators of a sour milk beverage

Cited by 9 publications

References 9 publications

Development of a small‐size processing line for production of safflower oil

Development of a small‐size processing line for production of safflower oil

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Investigation of the Influence of Cryopowders “Broccoli” and “Laminaria” on Quality Parameters of Cheese Masses of Different Fat

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