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10ISSN 2686-7982 (Online) ISSN 2500-1922 (Print)
INDUSTRY
ИНДУСТРИЯ USTRY ПИТАНИЯ
УДК 664.76
DOI 10.29141/2500-1922-2024-9-3-4 EDN GRIMOQ
Production Technology Development of Semi-Finished Products from Sprouted Wheat Grain and Its Practical Application in the Smoothie Composition
Andrey V. Kryukov1, Aleksandr V. Arisov1 Anton V. Vyatkin1, Valentina A. Pomozova1, Alexey Yu. Volkov2
1Ural State University of Economics, Ekaterinburg, Russian Federation
2Institute of Metal Physics n.a. Mikhail N. Mikheev of the Ural Branch of the Russian Academy of Sciences, Ekaterinburg, Russian Federation
Modern trends in the food industry target on nutritionally Fortified food product development. The research concerns the development of a semi-finished product technology from sprouted wheat in catering establishments using a steam convection device for subsequent application to smoothies based on carrot juice with the sea buckthorn berries added. To obtain a semi-finished product, a man soaked and sprouted the grain until 1.8-2.0 mm seedlings appeared. The authors determined main parameters of soaking and germination (duration, grain-to-water ratio, wheat layer thickness) and wheat grain germination parameters (root length, humidity). They ground sprouted wheat grain to a homogeneous mass, packed in vacuum bags, treated with high pressure (HP technology) at a pressure of 3000 and 5500 MPa, exposure of 300 c and temperature (21 ± 3) °C to ensure shelf life. A man determined organoleptic, physico-chemical and microbiological parameters in the manufactured semi-finished product; developed recipes for smoothies with sprouted wheat grain. When adding 15% of chopped sprouted grain, the fiber content in the apple-carrot-sea buckthorn smoothie was 2.7 g/100 g, in the apple-kiwi smoothie - 4.1 g/100 g, whereas in the control sample the fiber content was 1.1 and 2.0 g/100 g, consequently. The sprouted wheat grain use in smoothies is an effective way to increase the nutritional value of ready-made drinks, as well as to improve its organoleptic properties.
I wheat grain; germination; grinding; HPP technology; smoothies
For citation: Andrey V. Kryukov, Aleksandr V. Arisov, Anton V. Vyatkin, Valentina A. Pomozova, Alexey Yu. Volkov. Production Technology Development of Semi-Finished Products from Sprouted Wheat Grain and Its Practical Application in the Smoothie Composition. Индустрия питания|Food Industry. 2024. Vol. 9, No. 3. Pp. 33-42. DOI: 10.29141/2500-1922-2024-9-3-4. EDN: GRIMOQ. Paper submitted: 1 сентября 2024 г.
Разработка технологии получения полуфабриката из пророщенного зерна пшеницы и его практическое применение в составе смузи
А.В. Крюков1, А.В. Арисов1 А.В. Вяткин1, В.А. Помозова1, А.Ю. Волков2
1 Уральский государственный экономический университет, г. Екатеринбург, Российская Федерация
2 Институт физики металлов имени М.Н. Михеева Уральского отделения Российской академии наук, г. Екатеринбург, Российская Федерация
Современные тенденции пищевой промышленности направлены на создание продуктов питания, форти-фицированных по нутриентному составу. Исследование посвящено разработке технологии полуфабриката из пророщенной пшеницы в условиях предприятий общественного питания с использованием пароконвек-ционного аппарата для последующего внесения в смузи на основе морковного сока с добавлением ягод облепихи. Для получения полуфабриката зерно замачивали, проращивали до появления проростков 1,8-2,0 мм. Определены основные параметры замачивания и проращивания (продолжительность, соотношение зерна и воды, толщина слоя пшеницы) и показатели при проращивании зерна пшеницы (длина корешка, влажность).
Abstract
Keywords:
Реферат
Пророщенное зерно пшеницы измельчали до однородной массы, упаковывали в вакуумные пакеты, для обеспечения стойкости при хранении обрабатывали высоким давлением (технология НРР) 3000 и 5500 МПа, экспозиции 300 с и температуре (21 ± 3) °C. В готовом полуфабрикате определяли органолептические, физико-химические и микробиологические показатели. Разработаны рецептуры смузи с пророщенным зерном пшеницы. Установлено, что при внесении 15 % измельченного пророщенного зерна содержание пищевых волокон составило в смузи «Яблоко-морковь-облепиха» - 2,7 г/100 г, в смузи «Яблоко-киви» - 4,1 г/100 г, тогда как в контрольном образце содержание пищевых волокон равно 1,1 и 2,0 г/100 г соответственно. Показано, что использование пророщенного зерна пшеницы в составе смузи является эффективным способом повышения пищевой ценности готовых напитков, а также улучшения их органолептических свойств.
Ключевые слова:
| зерно пшеницы; проращивание; измельчение; технология НРР; смузи
Для цитирования: Andrey V. Kryukov, Aleksandr V. Arisov, Anton V. Vyatkin, Valentina A. Pomozova, Alexey Yu. Volkov. Production Technology Development of Semi-Finished Products from Sprouted Wheat Grain and Its Practical Application in the Smoothie Composition //
Индустрия питания|Food Industry. 2024. Т. 9, № 3. С. 33-42. DOI: 10.29141/2500-1922-2024-9-3-4. EDN: GRIMOQ.
Дата поступления статьи: September 1, 2024
Introduction
The modern food industry development priorities target on the food product development based on the natural raw materials or its combination containing a complex of useful components to develop products with a given composition. The need to improve the food product quality continuously is an aspect of the high level of competition among manufacturers in the domestic market. Thus, a man improves modern food production constantly: develops new types of products, uses innovative types of raw materials and ingredients [1,2].
Sprouted cereals, including sprouted wheat grain, can act as one of the raw ingredients [3, 4].
Traditionally, a man uses sprouted grain raw materials on an industrial scale to produce malt for extracts in the beer and alcohol manufactures. During the grain germination there are enzyme activation and synthesis fracturing complex reserve substances (proteins, fats, carbohydrates) into simpler ones that are easier to digest by the human body. At the initial germination stage grain accumulates B group vitamins, C and E vitamins [6-8].
The grain germination is a method of biological activation to increase the nutritional value of grain and other raw materials - amaranth lupin seeds, soybeans, peanuts, etc. Scientists recommend to use sprouted raw materials and the seedlings themselves as a functional ingredient to increase the nutritional and biological value of the finished product.
The researchers of the Siberian Federal University [2] developed the technology of a concentrate from sprouted wheat grain providing the grain germination by the steam convection device "Rational" SCC61WE-3NAC400V50/60 with the following technological parameters: temperature (30 ± 1) °C, air conditioning power 0.09 kW, humidity 100 %. A man reduces sprouted grain by the Robot Coupe R201 Uitra E blixer, packs in vacuum bags and cools. The
developed concentrate with a dry matter content of 45% is to be used in the catering system.
Studies of the South Ural State University [8] and Moscow State University of Food Production [9] demonstrated the possibility of using sprouted wheat grains for the bakery, flour confectionery, pasta, and cereal dishes production. Such grain contains important nutrients: proteins, carbohydrates, amino acids, as well as minor components - B vitamins, enzymes, iron and potassium [10].
The scientists of the Kuban State Technological University developed an assortment of smoothies with the inclusion of chopped sprouted wheat grain or juice from sprouts in the formulations [11]. They germinated the grain to produce seedlings with an average length of 12 cm. The developed drinks cover the daily requirement (on average in the assortment) in dietary fiber by 20.5%, iron - 33.5%, vitamin C - 56.5%, potassium - 31.5%, magnesium -20%.
The workers of the Altai State Technical University n.a. Ivan I. Polzunov developed a dairy-grain product with the inclusion of sprouted wheat grain in the formulation [12]. A man germinated the grain for 8 days to an average seedling length of more than 50 mm to increase the persistence, as well as to impact the glucoreceptors responsible for the satiation feeling due to the dextrin presence in the product.
The foreign glycemic load studies of various diets [13] consider grain as a source of complex carbohydrates, and smoothies as a nutritious product. The combination of these products enables to normalize the glycemic load.
According to the above, wheat grain and its processed products are one of the main components of a healthy and balanced diet. It is also important to note that this food industry segment development
contributes to the functional product range expansion and the overall population health improvement.
The new technologies development and implementation to preserve the product quality and safety, the selection of food compositions using non-traditional vegetable raw materials, namely sprouted wheat grain, is relevant.
The study aims at development of a semi-finished product from sprouted wheat grain and its practical application as part of a smoothie made from fruit and vegetable raw materials.
To achieve the goal the authors set the following research tasks:
• to substantiate the parameters of obtaining a semi-finished product from sprouted grain (soaking and germination of wheat grain using a steam convection apparatus, grinding modes);
• to substantiate the possibility of using high hydrostatic pressure (HPP technology) to ensure the durability of a semi-finished product from sprouted grain during storage;
• to develop a smoothie recipe with the addition of a semi-finished product of sprouted wheat grain and to assess the finished drink quality.
Research Objects and Methods
The staff of the Food Technology Department and the laboratories of the Unified Laboratory Complex of the Ural State University of Economics run the research.
The study object was wheat grain of the Iren variety grown in the Sverdlovsk region meeting the requirements of GOST 9353-2016.
For the drink production, a man used raw materials from the Ural region: carrots of the Nantes variety (GOST 32284-2013), apples of the Bogatyr variety (GOST 34314-2017), quickly frozen sea buckthorn berries of the Chuiskaya variety (GOST 33823-2016), kiwi fruits of the Bruno variety (GOST 31823-2012). Moreover, the developed smoothie samples included a semi-finished product from sprouted wheat grain, carrots or apples juice with pulp, sea buckthorn berries and cream of 10% fat content were the study objects.
The wheat grain preparation process started with the impurity removal and sorting, washing, disinfection with 0.1 % potassium permanganate solution and soaking in drinking water at a temperature of 18-20 °C for 12 hours to a humidity of 38.4 % for subsequent germination.
Soaking process conducting conditions are the following:
• the ratio of grain and water in the hydraulic module is 1:0.75; 1:1 and 1:1.25;
• the soaking duration is 12 hours (with indicator monitoring every 2 hours);
• the soaking and air pauses alternation for 3 hours with spraying 1 time per hour.
A man run the germination at a temperature of (22 ± 2) °C in air in containers with a perforated bottom; spraying every 3-4 hours; stirring of the germinated grain every 6 hours. The parameter variation of the control and experimental sample germination process were the following:
• the process duration is up to 36 hours (when monitoring indicators every 2 hours);
• the bulk layer thickness of wheat grain during germination is 10, 20 and 30 mm.
The researchers determined the moisture content of sprouted grain according to GOST 13586.5-15, the mass fraction of starch - by the Evers method, and protein - by the Kjeldahl method [14]; specified the indicators of wheat grain germination by the analytical methods including data obtained after calculations. A man rated the proportion of germinated grains D, %, by the formula [15; 16]:
p=A/12 + ^4 + A/36 x100%[ (1)
where N-|2 - number of grains sprouted after 12 hours, pcs.; N24 - number of grains sprouted after 24 hours, pcs.; N36 - number of grains sprouted after 36 hours, pcs.; n - total number of grains, pcs.
The authors determined the seedling length electronically in a graphical photo editor as the average in a sample of 100 grains; run the sprouted wheat grain processing by grinding in a Robot Coupe R2 cutter to a puree-like consistency at a rotation speed of 1500 rpm to a particle size of 0.3-0.5 mm; measured the particle size of the chopped sprouted grain to evaluate the duration of grinding using a microscope with an Amscope 40-2000x digital camera by determining particles per 1 cm2 programmatically and calculating the average value in the largest linear dimension [17]; used a sieve cover (article 12K of the sieve fabric) to filter out large particles.
A man assessed the quality of the finished smoothies in accordance with GOST R 56559-2015.
The researchers run high hydrostatic pressure treatment in a food hydrostat (model HPP 600/5L). Processing parameters: pressure 3000 and 5500 MPa, exposure 300 sec, at standard temperature (21 ± 3) °C.
The organoleptic assessment of the finished drinks corresponded to GOST R 70650-2023.
The study of the terms and conditions of storage of semi-finished products from sprouted wheat grain met TR CU 021/2011 and MUC 4.2. 1847-04.
Research Results and Discussion
During the research, a man used wheat grain of the Iren variety meeting the requirements of GOST 9353-2016. The Table 1 presents the varietal characteristics.
Table 1. Wheat Grain Quality Indicators Таблица 1. Показатели качества зерна пшеницы
Quality Indicator Characteristics
Flavor Normal, Common to a Healthy Wheat Grain
Color Normal, Common to a Healthy Wheat Grain of This Type
Weight of 1000 Grains, g 34.15
Nature, g/dm 3 758
Humidity, % 13.8
Mass Fraction of Protein, % 17.2
Mass Fraction of Starch, % 50.6
Germination Capacity, % 98
During germination, the metabolic activity of seeds increases significantly. Some hydrolytic enzymes, which catalyze the protein and carbohydrate hydrolysis, demonstrate synthesis and activation. A man uses hydrolysis products for the synthesis of other organic substances, including for the germ leaf and root development. Thus, starch decays into sugars, proteins - into polypeptides and amino acids. The respiration consumes sugars partially, the formation of specific proteins during the roots and leaves formation utilizes amino acids [18].
Due to the increased enzyme activity in sprouted grains, metabolic changes in the chemical composition occur; the products accumulated in this case can have a positive impact on the human body when consumed [19; 20].
To determine the optimal grain-water ratio during the soaking process, the authors studied soaking dynamics, as well as subsequent germination characteristics. It is most rational to use a hydraulic module with a grain-to-water ratio of 1:1. Conducting the soaking process at a ratio of 1:0.75 is not acceptable, since there is gradual drying on certain surface areas of the grain mass, which does not provide the necessary uniform moisture distribution in the grain and the swelling process rate decreases. On the contrary, with a hydromodule of 1:1.25, there is an excessive amount of the aqueous phase affecting the nutritional value of the sprouted grain negatively, since the water-soluble protein and sugar fractions pass into the aqueous medium.
The authors determined that the most favorable thickness of the soaked grain layer for germination should not exceed 10 mm. With a higher layer (20 and 30 mm), there is a need in a more frequent turning and a longer germination process. With a layer thickness of 30 mm, there is streaky germination.
To study the changes occurring during grain germination, a man measured the seedling length for 36 hours. The Table 2 presents the results.
Table 2. Wheat Seedling Length Dynamics during Germination
Таблица 2. Динамика длины проростка зерна пшеницы при проращивании
Germination Duration, h Wheat Grain Seedling Length, mm
8 -
12 0.6
16 0.9
20 1.2
24 1.5
28 2.3
32 2.6
36 3.1
According to the growth dynamic analysis results, a 1 mm long seedling germinates already in 18 hours, and then the germination process becomes more intense.
As per literary sources, the germination length of sprouted grains for culinary products should not exceed 2 mm, since there are significant losses of nutrients during further germination [2; 16]. Thus, there is a formation of a seedling of the required length during the first day of wheat grain germination, further germination is unreasonable.
At the next stage of the study, the researchers determined characteristics of sprouted grain with the required seedling length (Fig. 1). The average germination time was 24 hours, the moisture content of sprouted grain - 41.5 %, the proportion of sprouted grain - 98 %.
%
Germination Duration, h
- Humidity — Sprouted Grain Quantity
Fig. 1. Humidity Change Dynamics and Quantity
of Sprouted Grains Рис. 1. Динамика изменения влажности и доли пророщенных зерен
The researchers disinfected sprouted wheat grain in a potassium permanganate solution, previously, and chopped it using a Robot Coupe R2 cutter at a rotation speed of 1500 rpm to a particle size of 0.3-0.5 mm; separated the larger particles by siev-
ing through a sieve (article of the sieve cloth 12K). To determine the optimal duration of grinding, a man run microscopy to control the particle size. The Fig. 2 demonstrates the program calculation results. The average particle size begins to correspond to the required range after 90 seconds of grinding, but the number of such particles is 70 %. After 120 seconds of grinding, the number of required particles is 90 % and decreases further. Accordingly, the optimal duration of grinding a semi-finished product from sprouted grain is 2 minutes.
A human consumes sprouted cereals raw usually, which requires high quality and product safety. Due to the optimal temperature and humidity regime during germination, the grain is in a good environment for growth and development, including microorganisms, which can impact the microbiological parameters and safety of the final product. The main aspect of the microbiological contamination reduction of sprouted grain is its additional processing.
A man packed the chopped sprouted grain in vacuum bags for further processing with high hydrostatic pressure; run the treatment in a hydrostatic press at a pressure of 3000 and 5500 MPa, an exposure of 300 sec, and a standard temperature of (21 ± 3) °C; used a 600MPa/30L food hydrostat provided by LLC "RAS Technologies Group". This HPR (High Pressure Reactor) equipment has a high-pressure vessel with
an internal diameter of 200 mm and a length of 2000 mm, capable of withstanding a maximum operating pressure of up to 600 MPa. Additionally, the equipment has a connection to a refrigeration unit enabling to regulate the temperature of the coolant used to develop high pressure in the system [20].
Further, a man stored the samples for 10, 20 and 30 days in a refrigerator at a temperature of (6 ± 2) °C in vacuum bags. At the end of the shelf life, the researchers opened the packaging and assessed the quality, including safety indicators. The microbiological parameters of the samples treated with a pressure of 3000 MPa met the requirements of TR CU 021/2011. Moreover, during storage, a sample treated with a pressure of 5500 MPa begins to darken, which may be due to the cellular structure destruction and oxidative processes. Thus, a man run further studies with a sample treated at 3000 MPa and an exposure of 300 sec. The Tables 3 and 4 present an assessment results.
The assessment results show that the resulting semi-finished product from sprouted wheat can be stored in vacuum bags for 30 days at a temperature of (6 ± 2) ° C.
Further, in accordance with the research aim, the authors studied the possibility of using developed semi-finished product from sprouted wheat in the smoothie production.
1 500
100
Number of Particles Average Particle Size Lower Limit
Upper Limit
80 100 120 140 Grinding Duration, sec
Fig. 2. Dependence of the Size and Number of Particles of the Required Size on the Grinding Duration Рис. 2. Зависимость размера и количества частиц требуемого размера от продолжительности измельчения
Table 3. Chemical Composition of the Semi-Finished Product from Sprouted Wheat Таблица 3. Химический состав полуфабриката из пророщенной пшеницы
Indicator Shelf Life, Days
0 10 20 30
Mass Fraction of Moisture, % 40.4 ± 0.4 39.8 ± 0.2 39.6 ± 0.3 39.3 ± 0.3
Ascorbic Acid Content, mg/100 g 5.5 ± 0.1 5.3 ± 0.1 5.2 ± 0.1 5.1 ± 0.1
Mass Fraction of Proteins, % 9.8 ± 0.2 9.8 ± 0.3 9.7 ± 0.2 9.7 ± 0.2
Mass Fraction of Carbohydrates, % 48.5 ± 1.4 48.5 ± 1.2 48.3 ± 1.4 48.2 ± 1.5
Including Starch 39.3 ± 1.4 38.4 ± 1.2 37.1 ± 1.4 35.8 ± 1.2
Table 4. Microbiological Parameters of a Semi-Finished Product from Sprouted Wheat Таблица 4. Микробиологические показатели полуфабриката из пророщенной пшеницы
Indicator Shelf Life, Days Norm According
0 10 20 30 to TR CU 021/2011
QMAFAnM, CFU/g 9.8102 0.1-103 0.2-103 0.3-103 Not More than 5.0-103
CGB Coli-Forms Not Detected in 0.1g Prohibited in 0.1g
Mold, CFU/g 30 30 30 40 Not More than 50
Yeast, CFU/g Not Detected Not More than 100
A smoothie is a thick nutritious drink consists of natural ingredients by grinding them to a homogeneous state using a homogenizer. The main raw materials for such drinks are fresh frozen fruits, berries or vegetables [21]. Additional components can be grain products, nuts, seeds, chocolate, cocoa.
The authors developed prototypes of smoothies with sprouted wheat grain based on apples, with carrots, kiwi or mashed sea buckthorn berries added and a liquid part (drinking water or orange juice). A man determined the optimal dosage of sprouted grain using an organoleptic assessment of ready-made drinks; constructed a profilogram of the control and developed smoothie samples according to the organoleptic parameters (Fig. 3).
According to the obtained profilogram, the or-ganoleptic assessment decreases due to the appearance of an extraneous taste in the flavor absence of the semi-finished product during the sprouted wheat grain introduction in an amount of 10 %. With a further increase in the sprouted grain proportion, there is an appearance of taste and a weak flavor going well with the sweet taste of carrot juice, and also not interrupting the sour taste of apples. A concentration of more than 20 % in smoothies leads to a deterioration in taste and flavor due to the carrot and apple notes displacement and sea buckthorn flavor muffling.
Taste
-Control -10 -15 20 -25
Fig. 3. Average Organoleptic Assessment of the Apple-Carrot-Sea Buckthorn Smoothie Samples Depending on the Amount of Semi-Finished Product from Sprouted
Grain (% by Weight of the Main Ingredient - Apples) Рис. 3. Средняя органолептическая оценка образцов
смузи «Яблоко-морковь-облепиха» в зависимости от количества полуфабриката из пророщенного зерна (% к массе основного ингредиента - яблок)
As a result, the researchers developed formulations presented in Table 5.
Next, a man determined the normalized physico-chemical quality indicators of the developed smoothie samples according to GOST R 56559-2015 (Table 6).
Table 5. Developed Smoothie Recipes with Sprouted Wheat Grain Таблица 5. Разработанные рецептуры смузи с пророщенным зерном пшеницы
Raw Material Apple-Carrot-Sea Buckthorn Smoothie Apple-Kiwi Smoothie
Gross Weight, g Net Weight, g Gross Weight, g Net Weight, g
Apple 160.0 120.0 160.0 120.0
Kiwi - - 106.7 80.0
Carrot Juice 69.8 30.0 - -
Semi-Finished Product from 45.0 45.0 45.0 45.0
Sprouted Wheat Grain
Sea Buckthorn Berries, Frozen 28.0 25.0 - -
Orange Juice 93.0 40.0 - -
Drinking Water 40.0 40.0 55.0 55.0
Yield - 300.0 - 300.0
Table 6. Physico-Chemical Quality Indicators of the Developed Smoothie Samples Таблица 6. Физико-химические показатели качества разработанных образцов смузи
Показатель Requirements GOST R 56559-2015 Apple-Carrot-Sea Buckthorn Smoothie Apple-Kiwi Smoothie
Mass Fraction of Soluble Solids, % for Vegetable and Fruit Cocktails - at Least 6.00; for Fruit Cocktails - at Least 10.00 19.93 ± 0.07 21.50 ± 0.09
Mass Fraction of the Fruit (Vegetable) Part, % Not Less than 50.0 71.7 66.7
Mass Fraction of Titrated Acids (in Terms of Citric Acid), % Not More than 1.30 1.21 ± 0.50 1.10 ± 0.50
Mass Fraction of Sugar, % Not Rated 12.96 ± 0.06 11.56 ± 0.65
Admixtures of Plant Origin Prohibited Not Detected
Foreign Impurities (not Applicable by the Recipe) Prohibited Not Detected
When carrying out analytical calculations of nutritional value, the authors revealed that when adding 15 % of chopped sprouted grain, the fiber content in the Apple-Carrot-Sea Buckthorn smoothie was 2.7 g/100 g, in the Apple-Kiwi smoothie - 4.1 g/100 g, whereas in the control sample - 1.1 and 2.0 g/100 g, respectively. Thus, the developed drinks are a source of dietary fiber, while the Apple-Carrot-Sea Buckthorn smoothie satisfies more than 32 % (8.1 g per 300 ml serving) of the daily physiological requirement (20-25 g/day) per serving, and the AppleKiwi smoothie - more than 49 % (12.3 g per 300 ml serving).
Conclusions
The researchers determined the parameters of obtaining a semi-finished product from chopped sprouted wheat grain in the conditions of public catering enterprises for further use in smoothie recipes, as well as the conditions for its long-term storage in chopped form. The optimal period of wheat germination to obtain a semi-finished product with the desired properties is 24 hours. The recommended particle size for smoothies is 0.3-0.5 mm, which
can be achieved by grinding the sprouted grain for 2 minutes at a rotation speed of 1500 rpm. Further processing with the high hydrostatic pressure (3000 MPa at an exposure of 300 sec) enables to ensure the shelf life of the resulting semi-finished product from sprouted grain for 30 days.
A man developed smoothie recipes using semifinished products from sprouted grains. The use of sprouted wheat grains in smoothies is an effective way to increase the nutritional value of ready-made drinks. The Apple-Carrot-Sea Buckthorn smoothie satisfies more than 32 % of the daily physiological need for dietary fiber, and the Apple-Kiwi smoothie satisfies more than 49 %. In addition, the organoleptic properties of drinks are improved.
The proposed technology represents a promising direction for the development of the drink with increased nutritional value enriched with dietary fibers, proteins and products of its hydrolysis. Further research involves the study of the vitamin and mineral complex, as well as a possibility assessment of processing finished drinks with high hydrostatic pressure to increase shelf life.
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INDUSTRY
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Information about Author / Информация об авторе
Крюков
Андрей Владимирович
Kryukov,
Andrey Vladimirovich
Тел./Phone: +7(904)98-17-141 E-mail: [email protected]
Аспирант
Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Postgraduate Student
Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orad.org/0000-0002-8477-2870
Арисов
Александр Валерьевич
Arisov,
Aleksandr Valerievich
Тел./Phone: +7(343) 283-12-72 E-mail: [email protected]
Кандидат технических наук, доцент кафедры технологии питания Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Candidate of Technical Sciences, Associate Professor of the Food Technology Department Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0002-8005-1697
Вяткин
Антон Владимирович
Vyatkin,
Anton Vladimirovich
Тел./Phone: тел.: +7(343) 283-12-72 E-mail: [email protected]
Помозова
Валентина Александровна
Pomozova,
Valentina Alexandrovna
Тел./Phone: тел.: +7(343) 283-12-72 E-mail: [email protected]
Волков
Алексей Юрьевич
Volkov,
Alexey Yuryevich
Тел./Phone: тел.: +7(343) 283-12-72 E-mail: [email protected]
Еандидат технических наук, доцент кафедры туристического сервиса и гостеприимства
Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Candidate of Technical Sciences, Associate Professor of the Tourism Services and Hospitality Department
Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0003-0214-2398
Доктор технических наук, профессор, ведущий научный сотрудник Научно-образовательного центра «Технологии инновационного развития» Уральский государственный экономический университет
620144, Российская Федерация, г. Екатеринбург, ул. 8 Марта/Народной Воли, 62/45
Doctor of Technical Sciences, Professor, Leading Researcher of the Scientific and Educational Center "Innovative Development Technologies" Ural State University of Economics
620144, Russian Federation, Ekaterinburg, 8 Marta/Narodnoy Voli St., 62/45 ORCID: https://orcid.org/0000-0002-6492-7003
Доктор технических наук, главный научный сотрудник, заведующий лабораторией прочности
Институт физики металлов имени М.Н. Михеева Уральского отделения Российской академии наук
620108, Российская Федерация, г. Екатеринбург, ул. Софьи Ковалевской, 18
Doctor of Technical Sciences, Chief Researcher, Head of the Strength Laboratory Institute of Metal Physics n.a. Mikhail N. Mikheev of the Ural Branch of the Russian Academy of Sciences
620108, Russian Federation, Ekaterinburg, Sofya Kovalevskaya St., 18 ORCID: https://orcid. org/0000-0002-0636-6623
Contribution of the Authors:
Равноценный вклад авторов в исследование.
Вклад авторов:
The authors equal contribution to the research.
Авторы заявляют об отсутствии конфликта интересов. The authors declare no conflicts of interests.
