Перегляд за Автор "Iorgachova, K."

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  • Документ
    Herbs as a source of natural preservatives against rancidity in the low-moisture bakery products
    (2019) Iorgachova, K.; Makarova, O.; Sokolova, N.; Khvostenko, K.
    In recent years, it is a global trend of avoiding the use of synthetic ingredients for the food products quality enhancement. In this case it is actual task to search for the alternative natural raw materials, which provide the stabilization the products quality during storage. Due to their chemical composition, physiological and functional-technological properties the usage of herbs is a perspective solution of this problem. The aim of the study was to evaluate the effectiveness of natural ingredients based on herbs (powder and extracts) on the rancidity retardation. The antioxidant effect of herb raw-materials (hop, chamomile, nettle) was studied for the low-moisture bakery products with high fat content. These products are the ideal type of “food on the go” with long term of storage, which characterized with increasing popularity among modern consumers. The study was conducted at the Odessa National Academy of Food Technologies labs. The peroxide value of samples was determined by iodometric method (ISO 3960:2017). The results revealed that addition of natural antioxidants to the bakery goods in comparison to products without additives reduced this indicator up to the 37…52 % for the samples with herbs. It has been determined that hop, chamomile and nettle incorporation have pronounced antiseptic properties also. The use of herbs in the low-moisture bakery products technology leads to the quality stabilization during their shelf life, improvement of nutritional value and it may be more attractive to consumers due to their natural origin.
  • Документ
    The usage of the whole grain spelt flour in the cracker's technology
    (2020) Iorgachova, K.; Makarova, O.; Khvostenko, K.
    Nowadays there has been a revival of interest in ancient crops, such as spelt wheat, which differs from modern varieties of wheat with more balanced chemical content. The effect full replacement of modern wheat flour with whole grain spelt flour on the cracker`s quality was studied. Addition of the spelt flour leads to a high sensory characteristics formation of the product. Ancient wheat flour based samples characterized with more rich color and more intense taste and aroma. The usage of spelt flour increased the product`s ability to water absorption (145 %), acidity (2.0 degree), which are in the accordance with standard requirements. The results have shown the positive effect on the nutritional value of the final product. The highest protein content (16.44 g/100 g) was obtained for the enriched samples, there were also an increase in micronutrients content – Fe (by 27.8 %), K (by 22.9 %), B5 (by 83.6 %). In vivo studies have proven that consumption of the products based on whole grain spelt flour effectively prevented the development of inflammation and dysbiosis processes. Obtained results indicate the effectiveness of full replacement modern wheat flour with whole grain spelt flour for the cracker`s with high nutritional value production.
  • Документ
    Using of waxy wheat flour in techonology of yeast – containing cakes
    (2017) Iorgachova, K.; Makarova, O.; Khvostenko, K.
  • Документ
    Wheat biopolymers interactions in the breadmaking
    (Fakt, 2019) Kaprelyants, L.; Iorgachova, K.; Lebedenko, T.; Zhurlova, O.
    This book reviews current knowledge of the structure and properties of the storage proteins and other biopolymers of wheat, flour and bread. The role of the gluten forming proteins and complex biopolymer matrixes in wheat flour, several structure-function relationships based on the molecular level and determination the quality of the dough and bread also discussed. lntermolecular structures between the main biopolymers (proteins, starch, lipids ) of wheat flour with functional ingredients (dietary fibers, inulin, phenolics, glucans) during bread making are also highlighted and dicussed. This text will be valuable as useful reference for scientists, engineers and technologist from industry, university, laboratories involved in cereal and bread research, and for undergraduate, graduate and postgraduate students of faculties of food science, food engineering, biochemistry and biotechnology of bread making.