Improvement of the technology of sunflower halva with the use grape seeds powder
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Дата
2020
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Анотація
An analytical review of the literature has been conducted and the features of halva technology of different types have been studied. The main problems encountered during halva storage and the existing methods for their prevention are considered. The use of grape seeds powder in the food industry, mainly in fatcontaining products has been analyzed. The grape seeds powder was determined to contain a large number of polyphenol compounds that exhibit potent antioxidant and
antimicrobial properties. According to the results of experiments of acid and peroxide numbers, the
addiction of powder in the amount of 5% is notable to lead to slow down the oxidation processes, thereby prolonging the shelf life of the finished product by 1.3 times. The content of dietary fiber prevents the separation of oil, as a result it has a better appearance and the weight of the finished product is nearly unchanged. The rational dosage of grape seed powder into halva technology, which doesn`t influence the quality has been substantiated. It is 5% to protein mass. Sunflower halva technology which differs from existing technologies has been developed by using secondary raw materials, lack of synthetic additives, introduction of halva fine grape powders with high content of polyphenolic compounds in the second stage, improved organoleptic properties.
Опис
Bielikova V. Improvement of the technology of sunflower halva with the use grape seeds powder / V. Bielikova ; supervisor N. Hrevtseva // Black Sea Science 2020: proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2020. – P. 19–32 : tabl., fig. – Ref.: 21 tit.
Ключові слова
halva technology, sunflower halva, grape seeds powder, antioxidants, storage time, fat oxidation, oil separation