In the development of confectionery, In addition to unique biochemical properties, non-traditional raw materials must fulfill certain functional and technological properties to create products with the original organoleptic properties (taste, aroma, structure), ensure their quality during storage.
C Food Technology National University of view of these requirements are carried out basic research to create new and innovative products from vegetable raw materials and new types of confectionery products with their use.
Recently gaining popularity in developing confectionery products malt processing. This is due to their high nutritional value and organoleptic properties of the original.
Scientists from the National University of Food Technologies, under the direction of Prof.. Emel'janovoj NA, It developed a wide range of products based on barley, wheat, rye, oat, corn malt: malt extracts, semolina flour and cereal.
The sprouted grains (malt) It contains the entire set of ingredients, necessary for a balanced diet: proteins, digestible carbohydrates, fiber with dietary fibers, minerals, vitamins, pigments and polyphenolic compounds, plant enzymes.
The biological value of proteins depends on the amino acid composition of their degree of assimilation. proteins, included in the cereal malts, They differ in both quantitative composition, and the ratio of amino acids. The largest amount of protein contains wheat malt, including essential amino acids (over 30 % of the total protein content), such as lysine, methionine, tryptophan, gistidin, serine, arginine, which are regulators of metabolic processes in the body. The barley malt prevail low molecular weight protein substances - about 50 %, and on the part of high-accounting for about 31%.
Malt cereals contain considerable amounts of easily digestible polysaccharides - Starch hydrolysis products (dekstrinы, maltotetrozu, maltotryazu, glucose). In the corn malt contains more high molecular weight starch hydrolysis products, and wheat - low molecular weight.
Biological properties of the malt grains are largely dependent on the content of vitamins and minerals. Malt cereals contain high amounts of vitamin B, WITH, E. Thus, when wheat germination increases several times the activity of vitamin E, during enzymatic hydrolysis synthesized vitamin C.. known, Vitamin B1 (thiamine) - regulates protein, fatty, carbohydrate metabolism, B2 (riboflavin) - activates metabolic processes (carbohydrate and water-salt metabolism), Vitamin C - increases the body's immunity, It reduces the risk of cardiovascular disease, Vitamin E acts as an antioxidant.
Macro- and trace elements play an important role in various metabolic processes in the body: perform cosmetic function, regulate water and electrolyte and acid-base balance, are part of enzyme systems. Mineral substances contained in the malt cereal in the form of salts of phosphoric, sulfuric or hydrochloric acid, or part of the organic compounds. The wheat and barley malt contains a large number of macro- and micronutrient (potassium, calcium, magnesium, gland, copper, zinc).
An important feature of the malt cereal is, that the malting plant enzymes increases the amount, presented amylase, proteases, tsistazami. The highest activity of amylolytic enzymes observed in barley and wheat malts, that promotes more complete saccharification of starch and improves its digestibility.
Biochemical and functional and technological properties of the products of processing of malt cereals (malt yachmennoho эkstrakta, flour from wheat and barley malt) We are taken into account in the development of a new range of rich cookies and gingerbread products technology.
When developing a new range of rich cookies used flour from wheat and oat malt, wherein the sensory evaluation considering its maximum dosage is from 25 before 50 %.
Studies have been conducted on the effect of different doses of wheat malt flour on the structural and mechanical properties of semi-finished and installed, that promotes introduction of wheat malt plasticize the dough structure and can reduce the fat content in the formulations of this group of products. Hydrolysis of starch was increased maltose and glucose, which reduced the sugar content in the formulations.
In developing the gingerbread products technology used flour from barley malt nefermentatirovannogo.
According to the classical process of cooking custard gingerbread technology consists of several stages: Food welding infusions part of the flour-sugar syrup or sugar-treacle syrup and honey, fermentation brewing for a long time by 2 weeks to a few months, and kneading. In order to intensify the process of preparation of welding and reduce the duration of its fermentation, a new method of its preparation has been proposed to use barley malt flour. In this case, the preparation of welding to create the necessary conditions for the action of amylolytic enzymes, that the presence of malt-barley flour. Thereby, when fermented tea leaves due to the intensification of starch hydrolysis process there was an intensive accumulation dextrins, maltose, glucose.
It should be noted, that the storage gingerbreads, prepared by the new technology for 3 months, gingerbread structure practically unchanged.
New technology Brewed gingerbreads from a mixture of rye and wheat flour called for the use of barley - malt extract in combination with a non-fermented barley malt flour. The fermentation time was at least one day, during which the starch hydrolysis process, the content of reducing sugars was increased to 35%. Accumulation in custard semifinished products of starch hydrolysis contribute to plasticize the dough structure allowed to reduce the sugar content of the formulation. Owing to new technological methods and the use of non-traditional raw materials was achieved a decrease in water activity custard semifinished, which helped to preserve the quality of gingerbread custard during storage over 3 months.
new technologies pastry products have been developed on the basis of the research butter biscuits "Kapitoshka", "Oatmeal with malt", zavarnaya kovryzhka "Whim of malt", pryaniki «Sorcerer», "Rostochek" with original organoleptic properties (taste, aroma, structure), reduced calorie, increased food and biological value.
Technologies are protected by patents of Ukraine and mastered by the confectionary industry enterprises.
One of the promising new developments National University of Food Technologies is to develop vegetable and fruit and vegetable pectin products from natural domestic raw materials. In the laboratory study of physico-chemical properties of pectin led by Assoc. Krapivnitskaya IA. created pectin puree, paste, podvarki carrot, pumpkin, beet raw materials with addition of fruit. The peculiarity of their preparation process consists in carrying out a hydrolytic cleavage protopectin plant tissue in order to enrich the water soluble pectin.
The vegetable raw material mainly contains low-esterified pectin, which is an active radioprotector and detoxifier. Vegetables and fruit and vegetable pectin products, except low-esterified pectin contains vitamins, macro - and micronutrients, dietary fiber and other biologicity - active substance, which makes it possible to create new confectionery wellness and preventive appointment.
Vegetable raw materials has a unique chemical composition:
Carrot pectin products It is a source of carbohydrates, vitamins (particularly carotenoids (before 24 mg)), It contains phospholipids, lecithin, sterolы. Carbohydrates are presented pectines, fiber, hemicellulose, sucrose, glucose, fructose. Puree and paste contains large amounts of mineral substances: especially potassium, calcium, phosphorus, magnesium. Trace elements are represented by zinc (400mg / 100g), aluminum (320mg / 100g), Christmas tree (200mg / 100g), vanadium, iron, iodine, fluorine, copper, manganese (200mg / 100g), molybdenum.
Pumpkin pectin products It contains fiber, pectin, glucose, fructose, organic acid. Vitamin composition contains the vitamins C, V1, B2, folic acid, carotene. The paste contains calcium, potassium, phosphorus, iron, copper, fluorine, zinc, manganese.
Puree and paste of red beet It contains sugar, organic acid, Beta, pectin, protein, vitamins (WITH, V1, B2, folic acid), macro- and trace elements. Beet pectin is an effective antioxidant, residues due to the content of phenolic compounds.
Development of technologies of a new range of confectionery products using the pectin of vegetable raw materials is carried out by scientists of the University in the following areas.
1. Development of a new range of flour confectionery products using the carrot and pumpkin puree.
Given the functional and technological properties of vegetable raw materials we have developed technologies and gingerbreads, butter biscuit, cupcakes, biscuits using carrot and pumpkin puree. New innovative solutions help reduce calorie products, extend their shelf life due to the high content of dietary fiber, pectin, the presence in the natural antioxidant - in carotene. Confectionery, obtained using a new vegetable raw materials, It contains a complex of biologically active components (vitamins, dietary fiber, macro-, microelements). The addition of vegetable raw materials to the formulations, improves the organoleptic characteristics: Colour, taste, texture. Besides, the use of domestic raw materials allows to obtain products with a low cost.
New types of products were shown at X, X1, X11 professional competition "Sweet triumph" in the framework of the international exhibition "SWEETS" and received the award "Triumph of quality" and "Grand Prix". In the nomination "Triumph of Innovations" of the "Sweet Triumph" competition within the framework of the international exhibition "Lasoschi - 2011" prizes were given to butter cookies "Shantane" using pectin-containing carrot puree and carrot-apricot paste and "Golden Circle" with pumpkin puree and pumpkin-apricot pastes.
2. Another trend is the development of technology new kinds of fillings based on vegetable raw materials with addition of fruit purée, crushed fruits and berries and complex structure formers.
On the basis of the carrot, beet, pumpkin pectin pastes domestic production with the addition of fruit purée, crushed fruits and berries Assoc. Krapivnitskaya IA. technologies of new thermostable fillings have been developed. Fillings have a soft consistency of jelly, resistant to thermal and mechanical stresses. Depending on the type of a fruit toppings component can be manufactured in a wide range.
In the nomination "Triumph of Innovations" of the "Sweet Triumph" competition within the framework of the international exhibition "Lasoschi - 2011", thermostable fillings - "Karotinka-peach" and "Black currant".
New technologies are protected by patents of Ukraine, industrial production is mastered at the enterprise "Prodservice-IR".
3. The next direction is to create jelly products technology-based vegetable products with high content of low-esterified pectin: vegetable jelly glaze based purees and juices from carrots and beets, fruit jelly based on vegetable raw materials with addition of fruit and berry puree. Use of low-esterified pectin gel gives an opportunity to create structures with low sugar content and a wide range of acidity and, respectively, lower calorie products.
Work on the creation of new kinds of candy masses: fondant, whipped with the addition of vegetable and fruit-vegetable raw material pectin.
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