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12TECHNICAL SCIENCES
IMPROVING THE RECIPES OF EXTRUDED SORYZ MIXES USING WHEAT GERM
Iusan L.
Doctor of Technical Sciences, Associate Professor, ORCID ID https://orcid.org/0000-0003-4028-221X Scientific and Practical Institute of Horticulture, Viticulture and Food Technologies in Chisinau, Republic of Moldova DOI: 10.5281/zenodo.6616429
ABSTRACT
Daily nutrition is one of the most important factors that directly affect human health. To have a positive effect on the organism in the food necessary to be combined optimally fats, proteins and carbohydrates.
Maintaining the body in the normal state - means maintaining the necessary balance between free radicals and antioxidant forces, the role played by antioxidants.
Therefore, it is necessary to nourish and sustain the organism with the necessary nutrients. The basis of the food pyramid is food obtained from cereals. Creating cereal foods with a higher content of biologically active compounds will allow the control of the aging process in the human body.
Keywords: Soryz, extrusion, cereal mixes, wheat germ.
Introduction
Pollution of nature significantly affects the quality and longevity of a contemporary people.
The daily diet is one of the most important factors that directly affects human health.
Questions related to "healthy eating" are worried any person who wants to get not only pleasure from food, but also benefits. To have a positive effect on the organism in the food necessary to be combined optimally fats, proteins and carbohydrates. You also need vitamins and minerals.
Maintaining the body in the normal state - means maintaining the necessary balance between free radicals and antioxidant forces, the role played by antioxi-dants.
Investigation by modern scientists has shown that antioxidants help prevent many diseases, such as myocardial infarction, hypertension and stroke.
The body has a system of antioxidant protection, which is divided into primary enzymes (antioxidants -enzymes) and secondary (antioxidants - vitamins A, E, C). This system works from birth and throughout the life, gradually weakens over the years. Consequently, there is a need to feed and support it. Wheat germ, rich in vitamins E and A, can be used as antioxidants.
The basis of the food pyramid is food obtained from cereals. It is necessary to include in the daily diet: cereals, cereals and muesli, which are obtained from whole grain flour. They are rich in carbohydrates and provide our body with energy.
The creation of products from cereals with a high content of biologically active substances will allow controlling the aging processes in the human body.
Materials and methods
The Scientific and Practical Institute of Horticulture, Viticulture and Food Technologies conducts scientific research to expand the range of products from soryz.
This problem is solved by a process such as extrusion. The extrusion process allows you to obtain a product with the desired properties, which allows you to expand the range of extruded products.
Currently, much attention is paid to a balanced diet, healthy foods are added to the daily diet. To provide the body with vitamins, trace elements and other nutrients, especially in winter, when there are some vegetables and fruits, it is recommended to use wheat germ in the diet.
The germs formed as by-products during the grinding of cereals and have special nutritional characteristics, taking into account the specific chemical composition [3,4].
Cereal germs are characterized by a increased content of B vitamins and vitamin E. They are rich in choline and betaine, P, K, Ca, Fe, Zn and other minerals.
Germs can be considered a source of protein in food, the content of this component is higher than in flour (17-35%). These proteins have a more balanced spectrum of amino acids (close to reference value), at the same time, while flour and cereals contain proteins with an unbalanced composition of essential amino acids. This aspect is important because the quality of proteins affects the formation of antibodies, brain development, physical and intellectual performance.
Germ lipids are triglycerides rich in polyunsatu-rated fatty acids, especially linoleic acid. Also phos-pholipids are important (phosphatidylethanolamine, phosphatidylcholine, phosphatidylinositol), which fight with atherosclerosis by inhibiting the absorption of cholesterol and preventing its deposition on the walls of blood vessels.
Wheat germs are also rich in phytosterols (P-sitos-terol, stigmasterin), the main biological effect of which is to reduce level of cholesterol.
Through to the content of vitamins, germs can be considered a real natural multivitamins. High level of tocopherols are involved in the prevention of cardiovascular diseases, lowering level of cholesterol, preventing the accumulation of free radicals.
Due to its biological and educational potential, wheat germ is a valuable raw material for obtaining products that have a beneficial effect on human health [5].
In the UK, USA, Germany, wheat germ is used for the production of food additives that are added to milk, cream, desserts, cocktails and other products, as well as
in cosmetology in the production of creams, enriching them with vitamin E.
A grain of wheat consists of several components, each of which has a different chemical composition and is responsible for a specific physiological function in the process of growth and development. Table 1 shows the biochemical composition of wheat grain [6].
Table 1.
Components of grain Weight, g Starch Proteins Carbohydrates Fats Pentosans Cellulose Ash
%
Grain 100 66,0 16,0 3,0 2,0 7,0 2,0 1,9
Pericarp 6 -8 - 4,0 1,0 0,5 47,0 2,0 4,0
Aleurone layer 5-9 - 35,0 6,0 9,0 25,0 15,0 10
Endosperm 78-84 80 14,0 2,3 0,7 1,5 0,1 0,4
Germ 2- 3 - 35,0 25,0 15,0 15,0 2,5 5,0
In the food ration wheat grains are a source of car- Wheat germ is a part of the grain from which a
bohydrates and proteins. In the processing of cereals, new plant grows. Cells of endosperm, as well as em-the endosperm is mainly used for flour production bryos, retain their vital activity even after storage, their
biochemical composition is presented in Tables 2 and 3.
Table 2.
The content of amino acids in grain and its components (% of total nitrogen)
Amino acids Grain Endosperm powdery body (white flour) Wheat germs
Variation Average Variation Average
Variation Average
Arginine 2,8-4,8 4,2 3,1-3,9 3,3 6,0-6,9 6,4
Cytidine 1,4-2,2 1,9 1,5 -2,2 2,0 2,1- 2,5 2,3
Lysine 2,2 -2,9 2,5 1,9 -2,3 2,1 5,4-6,8 5,6
Tyrosine 3,8 - 4,8 4,0 3,8 3,8 3,8 3,8
Tryptophan 0,8 - 1,3 1,.0 0,8 - 1,1 1,0 0,9 - 1,0 1,0
Cysteine 1,0 -2,0 1,9 1,9-4,5 2,2 0,6-1,4 1,0
Phenylalanine 3,7 - 5,7 5,1 5,5 -5,6 5,5 2,5 -4,2 3,8
Methionine 1,0 -2,5 1,3 1,0- 3,0 1,8 1,3-2,0 1,8
Threonine 2,5 - 3,2 2,8 2,5- 2,7 2,6 3,8-6,3 4,2
Leucine 5,8 - 8,3 6,2 7,5 -12,6 10,0 6,7-7,4 7,0
Isoleucine 3,1 - 4,0 3,6 3,5-3,9 3,7 2,9-5,2 3,2
Valin 3,6 - 4,8 4,2 3,4 -4,2 3,8 3,4-5,1 4,2
Glycine - - 7,2 7,2 - -
In terms of chemical composition and nutritional and physiological properties, they can be compared value, wheat germ proteins significantly differ from en- with proteins of animal origin - proteins of eggs, milk, dosperm proteins. According to their physicochemical beef [2, 11].
Table 3.
The content of vitamins in wheat grain and its components (in mg/100 g of dry matter)
Vitamins Components of wheat grain Variation Average
Vitamin B1 (thiamine) Endosperm powdery body (white flour) 0,07-0,13 0,09
Germ 0,42-2,43 1,9
Vitamin B2 (riboflavin) Endosperm powdery body (white flour) 0,03-0,07 0,05
Germ 0,97-1,28 1,10
Vitamin PP (nicotinic acid) Endosperm powdery body (white flour) 0,7-1,9 1,3
Germ 3,4-9,1 6,4
Vitamin B6 (pyridoxine) Endosperm powdery body (white flour) 0,12-0,22 0,17
Germ 0,96-1,36 1,25
Provitamin D2 (ergosterol) Endosperm powdery body (white flour) 0,08 0,08
Germ 1,2 1,2
Provitamin A (ß-carotene) Endosperm powdery body (white flour) c^egbi c^egbi
Germ 0,60 0,60
Vitamin E (tocopherol) Endosperm powdery body (white flour) 0,03 0,03
Germ 15,84 15,84
P-aminobenzoic acid Endosperm powdery body (white flour) 0,6 0,6
Germ 1,8 1,8
Wheat germ contains a lot of fat-soluble vitamins.
Fig. 1. Wheat germ samples
According to bibliographic sources [7-9], the use of wheat germ has the following effects:
- increases the resistance of the human body to the action of various factors, tones the muscular system;
- helps slow down the aging process and is recommended as a dietary supplement for the elderly.
Vitamin E is also able to prevent rancidity of fats as a result of oxidation, thus preventing damage caused by free radicals.
The role of vitamin A is to stimulate growth, promote the processes of protecting the skin, mucous
membranes from infections and adapting vision to darkness.
Results and discussions
The recipes were calculated based on the content of vitamins E and A in wheat germ.
By Government Decree[1], the daily dose required by the human body is 800 mg of vitamin A, and 12 mg of vitamin E. Usually the amount of added vitamins is 15% of the recommended daily dose.
Thus, the recipes of extruded products, presented in Table 4, were developed.
Table 4.
Recipes of extruded products from soryz with the addition of biologically active substances
Name of the raw material Nr. 1 Nr. 2 Nr. 3 Nr. 4
1. Soryz 60 65 70 80
2. Corn grits 20 - 30 -
3. Buckwheat grain - 15 - 20
4. Wheat germ 20 20 - -
The basis of the methodological approach to the production of enriched food products with biologically active substances (BAS) includes the optimization of food systems by combining raw materials and the technology of its production with the technological, preventive and chemical properties of the food additive.
In the EU, the use of food additives is based on Directive 89/107CEE. In accordance with this Directive, three other specific directives on sweeteners (Directive 94/35 CE), colours (Directive 94/36 CE) and food additives (Directive 95/2 CE) have been developed and approved by the European Parliament.
Fig.2 Pilot installation of the Extruder-150
Enrichment of food products with wheat germ, containing a large amount of biologically active substances (vitamin A, vitamin E and polyunsaturated fatty acids), will increase the resistance of products to oxidative factors. And this in turn increased the shelf life and biological value of food products, especially those intended for the younger generation.
The production of a pilot batch of extruded products with the addition of wheat germ was carried out at the company "Policom Prim" SRL, on a single-screw extruder E-150.
Fig.3 Sample of extruded products with the addition of wheat germ
The technological process of manufacturing of samples of extruded products consists of several stages, namely: preparation of raw materials; moisturizing cereals; extrusion; drying; cooling of extrudate and packaging of the product.
The extruded products were analyzed according to the following physico-chemical parameters:
- humidity of extruded products,%;
- water retention coefficient,
- wetting coefficient;
- specific bulk weight, g/cm3;
- expansion coefficient.
The physico-chemical parameters of extruded products with the addition of wheat germ are presented in Table 5.
Table 5.
The physico-chemical parameters of extruded products with the addition of wheat germ
№ Name of extruded products Humidity, % Water retention coefficient Wetting coefficient Specific bulk weight, g/cm3 Expansion coefficient
30 min at 1922 °C 5 min at 300C
1 Extrudate of soryz and corn grits 6,40 4,07 5,63 4,80 0,44 3,6
2 Extrudate of soryz, corn grits and wheat germ 6,96 4,06 5,00 5,15 0,49 3,3
3 Extrudate of soryz and buckwheat grains 6,30 4,20 5,41 4,15 0,44 3,5
4 Extrudate from so-ryz, buckwheat grains and wheat germ 6,60 3,69 4,93 3,96 0,51 3,1
Based on the data in Table 5, we note that the humidity of the extruded products is 6.3 - 6.96%. The addition of wheat germ to the extrudate significantly affected the changes in physico-chemical parameters:
- the expansion coefficient of extruded products decreased by 10% and is 3.1 - 3.3%, which negatively affected the structure of the extrudate;
- specific bulk weight increased by 15% and is 0.48 - 0.57 g/cm2;
- the wetting coefficient of extruded products decreases and is 4.93 -5.0 at 20 °C and, respectively, 3.965.15 at 30 °C.
To establish the shelf life, experimental samples of extruded products with the addition of wheat germ were stored for 6 months of storage.
The results of microbiological analyses reflect the following: during storage for 6 months, microbiological indicators did not exceed acceptable indicators and corresponded to sanitary standards.
Conclusions
1. Based on the conducted research, namely the establishment of the biological value of wheat germ, an experimental batch of extruded products from soryz, corn grits, buckwheat grains and wheat germ was made.
2. The addition of wheat germ was made based on the content of vitamins E and A. The amount of added vitamins is 15% of the recommended daily dose.
3. The physicochemical and microbiological parameters of extruded products with the addition of wheat germ were determined.
References
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