Name
Nikonovich Yulia Nikolaevna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Kuban State Technological University
Web site url
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Articles count: 1
The presented research is devoted to the development
of the import-substituting production technology of
the proteins dresser for food from local vegetable
resources, in particular, of lupine. Lupine seeds
contain about 40% of protein rich in all irreplaceable
amino acids. Protein of lupine noticeably differs from
protein of soy in inhibitors content, and namely,
proteases, that does not cause allergic reactions. The
main part of oil composition of oil of lupine is maid
up of linolenic, linoleic and olein acids. Use of lupine
seeds in production of complex raw structure
products will allow to increase the biological value of
a proteins component of a traditional type of raw
materials of phytogenesis and to reduce the available
deficit of protein. It is a will-know fact, that lupine is
added to the recipes of buns, fermented milk and
cottage cheese products, rich crackers and long
cookies. Technologists have recently received a
certain concentrate from lupine seeds of high
biological value, and a pastelike concentrate of lupine
which can be used as a filler in milk, meat, baking
and confectionery industries is being under development. The results of the research show that
seeds of lupine can be considered as one of the
perspective sources of white and competitive
ingredient for developing new recipes and
technologies of different types of multicomponent
food. It is necessary to continue the research on
creation of different types of food with use of lupine
seeds. Thus, the products received from lupine seeds
can be used as raw materials for improvement of
quality of food and as additives for creation of
compoundings of new types of foodstuff