Name
Sokol Natalya Viktorovna
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: 10
There were shown the possibilities of the use of pectin extract from fruits of fodder water-melons as a bioactive addition for enriching of flour and bread production of the functional purpose. There were determined the qualitative characteristics of pectin extract: the total content of pectin 1,2%, complex-forming ability Рв2+292,7 mg / g confirming its technological importance as a radioprotector and detoxicant in the production of functional products. There was stated the positive influence of the pectin extract on physical properties of dough and quality of bread. The use of pectin extract as an enriching addition will allow extending the line of bakery products of the prophylactic purpose, because it is connected with the necessity of the correction of different type of deficit of micronutrients in the organism of a modern man. The consumption of such bread will allow satisfying the day's norm of consumption in macro- and micro nutrients and will assist to extract the ions of heavy and radioactive metals from an organism
The market for functional food products is continuously
increasing and, according to analysts, by 2020 its
share will reach 40% of all food products. The development
of the healthy food has been gathering momentum
in recent years, the search for non-traditional
types of raw materials is constantly being conducted,
and new recipes for products enriched with natural
food additives are being created. In this regard, special
attention is paid to the production and use of powdered
food additives from plant raw materials. Theoretical
significance and practical applicability of powder
technologies in different years was substantiated by
such famous scientists as Deryagin B.V., Donchenko
L.V., Zimon A.D., Zubchenko A.V., Kasyanov G.I.,
Magomedov G.О., Paschenko L.P., Rebinder P.A.,
Tilesnik M.A., Yankhin E.D. In their opinion, using
natural food additives, it is possible to obtain functional
food products with specified chemical composition
and properties. The objects of our research were apricot,
grape seeds, pumpkin flesh, black currant and seabuckthorn
berries, spinach, apples and flour from lowfat
barley. In the course of the study, the effect of dispersity
of the obtained powders on their antioxidant
activity and frictional properties was studied. The expediency
of introducing powders into the composition
of multicomponent food products for enriching them
with carbohydrates, vitamins and microelements is
shown. The organoleptic evaluation of the produced
powders showed that they have high taste values. The
study of organoleptic and microbiological indices of
products enriched with such powders indicates prolongation
of their shelf life. As the main results of the study, we note the assessment of the chemical composition
of the powders from the investigated objects, as
well as the improvement of the technology of drying of
plant raw materials with sparing technological regimes
of its implementation
The article provides research findings on changes in quality indicators of rice bran during storage. Efficient conditions for quality stabilization have been developed
There were presented the results of researches of pectin influence as a cryoprotector on rheological properties of dough and physical-chemical indexes of bread quality in the article. We have also obtained the results which allow recommending pectin in the technology of bread producing from frozen semi-finished foods