Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Mikhaylenko Marina Vladimirovna

Scholastic degree

Academic rank

Honorary rank

Organization, job position

Kuban State Technological University
   

Web site url

Email

kuplukedi@gmail.com


Articles count: 2

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POWDER FROM LUPINE SEEDS – THE PERSPECTIVE PROTEINACEOUS FOOD DRESSER

abstract 1291705020 issue 129 pp. 225 – 236 31.05.2017 ru 243
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
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ROLE OF PUMPKIN FLOUR IN FORMATION OF QUALITY OF WAFERS

abstract 1211607038 issue 121 pp. 708 – 718 30.09.2016 ru 437
To study the effect of pumpkin flour on the physical and chemical parameters of semi-finished and finished products, 10, 15, 20 % of the weight of wheat flour in the dough was incorporated to the dough mass. As a result of the research and the analysis of wafers with different PF dosages, the dosage of 15 % pumpkin seed flour from the wheat flour mass in the dough was accepted as the optimum one. After selecting the optimum dosage, the experiment on identifying the dependence of dough viscosity on the shear rate was carried out. The samples were taken without adding PF into dough and with adding PF for 15% from the weight of the flour in the dough. The results showed that the viscosity of the control dough sample was higher than that with 15% of flour from pumpkin seeds. This is due to the general decrease of the amount of swellable proteins in the dough due to the incorporation of PF. Thus, we can conclude that the introduction of the investigated additive into the wafer dough does not obstruct dosing the semifinished product into the wafer moulds. The analysis of the obtained data as a result of the research work has shown that incorporating pumpkin seeds flour into the recipe of wafers is expedient both in terms of enriching the product with proteins, fats and biologically active substances and in terms of improving the process in the production
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