Optimization of formulation composition of the crispbread with improved consumer properties

Mardar, Maryna; Ткаченко, Н. А.; Znachek, Rafaela; Leonardi, C.

doi:10.15587/2312-8372.2017.99941

Cited by 4 publications

(3 citation statements)

References 10 publications

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“…where Z(x i ) -target function that reflects the protein mass share in the recipe, g/100 g of the ready product; x i -recipe component, g/100 g. For modeling the recipe mathematically, there was used the method of linear problems, realized by the simplex-method [15,16].…”

Section: Methodsmentioning

confidence: 99%

Development of the Recipe of Corn Sticks Based on Sugar Corn Grain and Determination of Their Quality Parameters

Dzyuba

Bunyak

Bilenka

2019

EUREKA: Life Sciences

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The recipes of extruded products, namely corn sticks “Kukurudzianka” and “Kukurudzianka+” based on sugar corn grain with the increased content of vitamins and protein were developed. The recipe of extruded grain products was optimized using an inset Excel Solver of a table processor MS Excel (WINDOWS 2010). The developed extrudates may be recommended for consumption by teenagers, children, at dietary nutrition, and consumption by other population layers. Physical-chemical parameters of obtained extrudates were determined, the analysis of such parameters as soaking and digestion ability was conducted. The in vitro studies established that the developed products have a high level of assimilability, reaching almost 85 %. The obtained data of studying quality parameters demonstrated that at storage during 6 months at temperature (15±5) °С humidity 70–75 % in the polypropylene package, the content of sanitary-demonstrative microorganisms corresponds to sanitary-hygienic requirements to dry breakfasts. The developed products have the high content of protein substances that is important in the aspect of consuming need of the modern human’s organism. Consumption of 100 g of sticks provides the human organism with irreplaceable amino acids in general by 24,1 %. The products, presented in the study differ by the high content of main nutrients, necessary for the human organism. The content of calcium satisfies almost 13 % of the daily need, phosphorus – 75 % and potassium – 9 % at consumption of 100 g of corn sticks “Kukurudzianka” and “Kukurudzianka+”.

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Section: Methodsmentioning

confidence: 99%

Development of the Recipe of Corn Sticks Based on Sugar Corn Grain and Determination of Their Quality Parameters

Dzyuba

Bunyak

Bilenka

2019

EUREKA: Life Sciences

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“…To carry out the experiment, new spelt-based crispy breads with the inclusion of herbal supplements, which were added separately (fruit powders of milk thistle, mountain ash, rosehip, green tea extract), were used as objects of research. According to the previously calculated recipe [9], all the initial components of the crispy bread were subjected to sieving, magnetic cleaning and dosage. The resulting mixture was sent to a special apparatus for the production of whole-grain expanded grains of the УВХ-80х8 brand (Ukraine), where its thermal and mechanical processing took place at the modes recommended for this equipment: duration 8 s, P=2.5...5 MPa.…”

Section: Methodsmentioning

confidence: 99%

Development of New Crispy Breads With the Inclusion of Vegetable Additives and Evaluation of Their Quality

Mardar

Bordun

Znachek

et al. 2018

EUREKA: Life Sciences

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Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 19 Food Science and Technology presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

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“…The conducted scientific studies confirm the expediency of introducing into the composition of loaves to improve the trace element composition and increase the content of group B vitamins of non-traditional types of flourpea, buckwheat or pumpkin [4,5]. There are also known ways to increase protein, carbohydrates, including fiber, and minerals by using brown algae powder for the preparation of waffle loaves, adding turnip powder or milk thistle powder with a vitamin-mineral mixture to the recipe [6,7,8]. Studies have found that the introduction of apple powder into the recipe of loaves has a positive effect on organoleptic parameters, first of all, the color and aroma of finished products improves [9].…”

Section: Introductionmentioning

confidence: 96%

Recipe development and quality assessment of enriched crispbreads

Skripko

2024

E3S Web Conf.

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Modern technologies in the food industry are aimed at developing new types of food products that have the ability to influence human health; the consumption of these products helps prevent diseases, maintain health and longevity. The article presents the results of research on the creation of a new food ingredient from soybean grain, grape pomace and succinic acid. Joint processing of these raw materials makes it possible to obtain a soybean-grape protein-carbohydrate additive to enrich the chemical composition and increase the nutritional value of products. By means of mathematical modeling, the optimal parameters of the soybean-grape powder technology were established. A study of the chemical composition made it possible to establish that the powder contains a significant amount of vegetable protein - more than 22%, fat - more than 10%, carbohydrates - more than 46%, with a third of them being insoluble fractions - dietary fiber, and the additive also contains significant amounts of minerals substances and vitamins. These results made it possible to use the developed soybeangrape protein-carbohydrate powder as an enriching component of the crispbread recipe.

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Optimization of formulation composition of the crispbread with improved consumer properties

Cited by 4 publications

References 10 publications

Development of the Recipe of Corn Sticks Based on Sugar Corn Grain and Determination of Their Quality Parameters

Development of the Recipe of Corn Sticks Based on Sugar Corn Grain and Determination of Their Quality Parameters

Development of New Crispy Breads With the Inclusion of Vegetable Additives and Evaluation of Their Quality

Recipe development and quality assessment of enriched crispbreads

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