TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST

Harčova Nauka ì Tehnologìâ. 2019;13(2) DOI 10.15673/fst.v13i2.1401

 

Journal Homepage

Journal Title: Harčova Nauka ì Tehnologìâ

ISSN: 2073-8684 (Print); 2409-7004 (Online)

Publisher: Odessa National Academy of Food Technologies

Society/Institution: Odessa National Academy of Food Technologies

LCC Subject Category: Agriculture | Technology

Country of publisher: Ukraine

Language of fulltext: Russian, Ukrainian, English

Full-text formats available: PDF

 

AUTHORS

K. Sakibaev
L. Pylypenko
T. Nikitchina
G. Kasyanov

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 6 weeks

 

Abstract | Full Text

The assortment of ready-to-eat extruded products and the chemical composition of their ingredients according to the complex of basic and biologically active substances have been analyzed. The feasibility of developing new formulations of extruded breakfast cereals using non-traditional nut-bearing raw materials by means of adjusting the composition and types of leguminous and fruit components has been substantiated. The technology of multicomponent dry breakfast cereals based on wild nut-bearing raw materials of Kyrgyzstan and Ukraine, as well as cultivated types of plant crops, has been developed. The process of extrusion is improved through the use of CO2 with partial extraction of the lipid components of the raw materials. The composition of the six introduced formulations of dry breakfast cereals is substantiated by predictive forecasting of biological activity and preservation ability of the main food components after technological processing and storage of the extrudates. An increased nutritional value and a decrease in amino acids limiting the biological value of their proteins in formulations with leguminous, nut-bearing and fruit-grain components are established (formulations 1–3 − reduction in lysine deficiency by 18–26%, for methionine and cystine by 12–21%; formulations 4–6 − for lysine by 22–29%, leucine and valine by 17–36%). The absence of toxic effects and the increase in the integral biological activity of the Stylonichia mytilus test-culture in terms of its survivability by 18–31% for the developed formulations, compared with traditional extrudates, are shown. The antioxidant activity of the samples, determined volumetrically by the intensity of the isopropylbenzene oxidation, made it possible to establish the oxidation induction period and the concentration of antioxidants. According to the obtained results, the guaranteed shelf life of the developed types of dry breakfast cereals that meet safety requirements can be prolonged by 24–39% compared with the control, and the introduction of secondary raw materials to the formulations can improve technical-and-economic indicators. The nutritional and biological value, organoleptic and structural-mechanical properties, as well as the biological activity of the products developed, allow us to recommend introducing them into production.