Name
Shchekoldina Tatiana Vladimirovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Agrarian University
Web site url
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Articles count: 3
Currently, secondary resources of vegetable raw materials are widely used in solving the food, environmental and energy issues, as well as an additional source of substances of natural origin. A significant amount of secondary resources is produced during the processing of sunflower seeds - the main oilseed Kuban. Fats industry, while processing seeds, mainly extracts only one component - vegetable oil and is having a huge amount of meal, which is mainly used for agricultural purposes. Valuable property of sunflower meal is that it is high in protein, low cost and lack of toxic and anti-nutrients. Favorable amino acid composition determines the viability of recovering proteins from sunflower meal. Proteins were extracted from sunflower meal with a dispersing agent which may be water, sodium salts, alkalis, acids, or any organic solvent, followed by precipitation of the protein at the isoelectric point with hydrochloric acid. However, this protein has a high content of phenolic compounds, which gives it a dark color. The high concentration of chlorogenic acid in sunflower meal and its ability to form a dark colored complex with proteins limits the use of sunflower proteins in the food industry. All known methods of protein purification products from phenolic compounds, in particular chlorogenic acids, are mainly aimed at reducing the use of solvents and washing using membrane technology. However, in most cases, their use is either inadequate due to removal of phenolic compounds or decreasing the nutritional and biological value of the obtained product due to the toxicity of the solvent used, and an inability to completely remove it from the protein
Healthy nutrition is the foundation of the nation and
the most important factor affecting the length of
human life. Therefore, the search and the use of new
sources of food are important. One of such source is
the ancient culture of quinoa (Chenopodium quinoa),
known as a "qinoa", "quinva" or "rice quinoa. The
uniqueness of the quinoa is its chemical composition,
the absence of anti-nutritional substances and
unpretentious in growing and harvesting. Currently
quinoa is grown in more than 70 countries. In Russia,
quinoa is not cultivated, although the presence of
different agro-ecological zones of the plains to the
highlands allows it to grow. In April 2014 quinoa was
first planted in the Krasnodar region. In September,
quinoa whisk acquired red and yellow. The seeds
have a size of between 1 and 2.5 mm. Preliminary
calculations yield was approximately
39hundredweight / hectare, which is the basis for the
introduction of quinoa in a mass planting. Thus,
quinoa can be grown in Russia in the Krasnodar
region, thereby ensuring its own raw material base for
development of new specialized foods (gluten-free)
and prophylactic (high nutritional value) destination
Expanding the range of flour confectionery products
for people suffering from intolerance to wheat protein
is relevant in the circumstances of import substitution.
The domestic market of gluten-free confectionery
products fully meets the demand of this category of
people, which are dominated by sweet tooth children,
requiring constant variety of confectionery. Therefore,
the purpose of the work, which consists in expanding
the range of pastry products based on buckwheat and
quinoa, is relevant. The study presents a shortbread
recipe based on buckwheat flour with different
dosages of quinoa, a block diagram of the production
and evaluation of the quality of the finished
confectionery. Sensory evaluation of quality was
carried out by a tasting analysis by a special system of
scores: quantified indicators of quality - color, taste,
smell, surface, shape and form in a break - is
presented in the form of balls, followed by
mathematical processing. We have defined physical
and chemical indicators of quality biscuits, including
moisture, alkalinity, absorption, fat and sugar content.
Based on the assessment of quality of gluten-free
shortbread we have set the optimal ratio of buckwheat
flour and quinoa is equal to 70:30. The developed
formulation will expand the range of gluten-free flour
confectionery and can be adapted to the process and the equipment installed on the existing confectionery
businesses