Study of possibility of using malt extracts in production of preserved products of functional purpose
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Дата
2021
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Назва журналу
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Анотація
Nowadays, the desire of people to buy not only tasty, but also healthy
food is becoming obvious. These include a preserved product using sprouted grains
and malt extracts. The article presents studies on the influence of the share of barleymalt
extract and sprouted grain on the quality of the finished product. It is noted that
the share of sprouted grain crops and malt extracts significantly affects the quality
indicators of the preserved product, in particular organoleptic indicators. Criteria for
evaluation of organoleptic properties of the finished product have been developed.
Influence of technological parameters on organoleptic indices of preserved product is
investigated. The quality of the product was evaluated according to organoleptic and
physicochemical indices, nutritional and biological value, and the degree of
satisfaction of the daily human need for vegetable protein contained in 100 g of
preserved products was established. Formulas and technology for production of
preserved products from a two-component composition based on sprouted wheat or
bare-grained oats (40.0% – 50.0%) using malt extract (50.0% – 60.0%) are developed,
which makes it possible to ensure quality of the product with high consumer properties
satisfying the daily need for vegetable protein by 11.8% – 16.0%.
Опис
Guzikova N. Study of possibility of using malt extracts in production of preserved products of functional purpose / N. Guzikova ; advisor : M. Mikulinich // Black Sea Science 2021 : proc. of the Intern. Competition of Student Scientific Works / Odessa National Academy of Food Technologies ; eds. B. Yegorov, M. Mardar [et al.]. – Odessa: ONAFT, 2021. – P. 14–26 : tabl., fig. – Ref.: 24 tit.
Ключові слова
sprouted grain, blanching, malt extract, component ratio, formulation design, technology, quality indicators