Revealing the influence of technological parameters on the process of extraction from walnut shell

Sultanova, Madina; Abdrakhmanov, Khamza; Nurysh, Aida; Saduakas, Aygerim; Акжанов, Нурторе

doi:10.15587/1729-4061.2022.261473

Cited by 2 publications

(2 citation statements)

References 34 publications

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“…Мұндай тәсіл қосымша шикізат компоненттерін есепке ала отырып, ақуыздық құрамы бойынша өнімдерді теңестіруге, сондай -ақ тағамдық талшықтарды, дәрумендер мен микроэлементтердің құрамын ұсынылған тұтыну мөлшеріне дейін арттыруға мүмкіндік береді. Соңғы уақытта, өсімдік шикізатынан алынған табиғи антиоксиданттарға деген қажеттіліктің динамикалық өсуі байқалады, осы мақстаттар үшін тамақ, орман және ауыл шаруашылығы өнеркәсіптерінің арзан қалдықтарын пайдалану, негізгі міндетпен қатар экологиялық және экономикалық міндеттерді де шешеді Бұл жағдайда грек жаңғағының қалдықтары да маңызды рөлге ие, атап айтсақ грек жаңғағының қабығында фенол қышқылдары бар және олармен байланысқан полифенолдарға өте бай, сонымен қатар олар емдік қасиеті бар табиғи антибиотиктер [3,4,5].…”

Section: The Enrichment Of a Socially Significant Food Product -Bread...unclassified

Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough

Umirbekova,

Sultanova,

Мynbayeva

et al. 2024

jour

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The enrichment of a socially significant food product - bread with important components is a widely used and effective mechanism for correcting the nutrition of the population. The basis of scientific research is the study of the possibility of using water - ethanol extract from walnut shells in baking technology, its effect on the baking properties of flour and wheat dough in general. The article presents the chemical, amino acid composition of the water-ethanol extract obtained from the walnut shell, which has therapeutic and prophylactic properties, high nutritional value, its safety and expediency of use to improve the technological properties of the dough are confirmed. The main parameters characterizing the fermentation process were studied: the dynamics of the dough rise, the gas-forming, gas-retaining ability of flour and wheat dough at different dosages of the injected water - ethanol extract from the walnut shell. Experiments were carried out with the replacement of water with water-ethanol extract in the amount of 10, 20, 30 and 40% of the calculated amount of water for kneading. A comparative evaluation of the experimental and control samples of wheat dough showed that the test samples had the most optimal characteristics when 20% water-ethanol extract was applied. At the same time, the gas-forming capacity was increased by 18%, the gas-holding capacity was -19%, while reducing the duration of fermentation of the dough. The article scientifically substantiates the choice of the ingredient composition, the expediency of using water - ethanol extract from walnut, introduced to improve the baking properties of the dough.

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Section: The Enrichment Of a Socially Significant Food Product -Bread...unclassified

Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough

Umirbekova,

Sultanova,

Мynbayeva

et al. 2024

jour

Self Cite

View full text Add to dashboard Cite

show abstract

“…Тигровые орехи можно очистить от кожуры путем замачивания в лимонной кислоте в течение 24 ч. Щелочные растворы, такие как 1%-ный и 2%-ный гидроксид натрия (NаОН), также используются для очистки грецких и бразильских орехов, однако после обработки продукт необходимо промыть нейтрализующим раствором, чтобы удалить остатки кислоты или щелочи. При производстве заменителей молока из грецких орехов после 10-минутной обработки 1%-нымNаОН при температуре 90 °C орехи промывают до достижения рН = 7,2 [7]. Кислотная и щелочная очистка позволяет избавиться от токсичных соединений, содержащихся в оболочке орехов, и таким образом преодолеть проблему горечи в конечном продукте.…”

Section: технологии производства растительного молокаunclassified

Modern technologies for the production of alternative milk from plant products

Shishkina,

Shtovhun,

Klein

et al. 2023

Vestn. Voronež. gos. univ. inž. tehnol.

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In the modern world, the benefits of animal milk are questioned due to the spread of lactose intolerance and food allergy to milk proteins among the population, as well as due to the popularization of such nutrition systems as vegetarianism and veganism. In this regard, the market is growing demand for vegetable analogues of cow's milk, which are made from cereals and legumes, nuts and seeds. This article provides an overview of the currently existing traditional technologies for creating plant-based milk substitutes that are used in mass commercial production. The main stages of technological raw materials are described. Some parameters of processing of products of plant origin are given when using their production process of plant analogues of milk, taking into account the differences when using certain types to obtain alternative milk drinks. The advantages and the degree of efficiency of various variants of thermal and non-thermal treatment are noted. Innovative ways of improving the quality of vegetable milk analogues, which have shown the effectiveness of their use in laboratory conditions, are also considered. The improvement and modernization of technologies for the production of vegetable milk substitutes make it possible to preserve more nutrients in drinks, improve their balance and, as a result, increase the benefits for the human body. The degree to which an analogue can replace traditional cow's milk depends on the level of technology progressiveness, which is very important for consumers who include such analogues in their diet. Further research in this direction will not only expand the range of healthy food products on the market, but will also contribute to improving the food security of cities and countries due to greater accessibility to the population of high-quality sources of nutrients.

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Revealing the influence of technological parameters on the process of extraction from walnut shell

Cited by 2 publications

References 34 publications

Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough

Investigation of the effect of water–ethanol extract from walnut shell on the properties of wheat dough

Modern technologies for the production of alternative milk from plant products

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