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DOI: http://dx.doi.org/10.20534/ESR-16-9.10-167-170
Djuraeva Nafisa Radjabovna, Bukhara engineering-technological institute, scientific researcher-applicant, faculty of chemical technology E-mail: [email protected]. Isabayev Ismail Babadjanovich, Bukhara engineering-technological institute, professor, faculty of chemical technology E-mail:[email protected]
Vegetable fat-composite mix for the production of flour products
Abstract: Scientifically proved the reasonability of using vegetable-fat composite blends of animal fats, vegetable oils and wheat flour embryonic product positioned as functional additives, improvers of flour products. The compositions of composites and their cooking technology are worked out.
Keywords: vegetable-fat composite mixture, animal fat, vegetable oil, flour ofwheat germinal products, fatty acid composition, flour products.
At the present stage of development of oil industry the most promising direction of research and development is to create combination products are characterized by a balanced composition of fatty acids. The qualitative composition of fats is essential for the homeostasis of the human body processes. Inadequate dietary intake ofpolyunsaturated fatty acids (PUFAs) leads to cardiovascular disease, and structural and functional disorders of the organization of cell membranes [1, P. 20; 2, P. 5-6; 3, P. 287-291].
One of the most important areas in the development of new types of fatty foods is a possibility of formation of their functional properties due to the combination of traditional and non-traditional ingredients. Preferably creating vegetable-fat systems (VFS), balanced fatty acid composition (FAC) and fortified with essential nutrients. Synergistic combinations of vegetable supplements, fats and oils make it possible to obtain products with desired functional properties. Vegetable raw materials are natural source of biologically valuable substances. Using it, it is possible to create products preventive and improving orientation that ensures optimum psycho physiological adaptation to ecologically harsh environments.
As the plant fraction ofVFSis advisable to use non-defatted oil-containing vegetable raw materials. The most significant and prom-
ising is the embryo of wheat product (Triticum vulgare, Triticum durum), PUFA oils which are relatively balanced ratio of families w6 and w3. Triacylglycerols wheat germ contains a significant amount of «3, which is virtually non-existent in many common vegetable oils and fats [3, P. 151-153].
Special attention deserves wheat germ oil as a natural anti-oxidant,which properties are due to the content in it of tocopherols and carotenoids (provitamin A). It should be noted that the content of tocopherols is superior to all known natural sources (more than 400 mg /100 g oil). The composition ofwheat germ oil also includes octacosanol, which is a regulator of lipid oxidation, enhances the antioxidant effect of tocopherols and vitamin A. It is found that the blending of vegetable oils with a low content of vitamin E supplemental applicationof it becomes necessary [1, P. 21; 3, P. 300-303].
However, the direct use of embryonic product in order to take full advantage of the content of botanical oils and other biologically valuable ingredients is constrained due to its instability during storage, even after industrial processing (cleaning, drying, grinding). Therefore particular interest draws possibility ofusing of non-defatted flour from wheat embryo product as a component ofvegetable-fat composite mixes with anhydrous fats and vegetable oils are also
able to provide a certain preservative effect on the product during storage. Such VFS can be used as alternative substitutes for fats in flour products recipes.
The purpose of the study was to develop the technology and formulations of functional vegetable-fat composite blends high biological value and low-fat that are resistant to microbial contamination during storage.
The objects of study were samples of non-defatted flour from wheat embryo product (FWEP); anhydrous fats; vegetable oils; fat flour mixture (FFM) containing 50% of FWEP (to the total amount of raw materials), and powdery fat blends (PFB) containing more than 50% of FWEP. Comparing samples were fat product (FPR) and FWEP.
To carry out the experiment on the basis of a priori literature data [5, p.158-160,163-165] on the physical and chemical indicators and FAC were selected solid fats, which are characterized by
a certain degree fixed fatty acid composition, as well as the most common and affordable vegetable oils: animal (mutton) fat (AF); clarified butter (CB); Palm (PO), sunflower (SFO) and soybean oil (SBO).
The experimental data on chemical composition and quality parameters of FWEP is given in Table 1.
Calculation-analytical method determined the fatty acid content and the ratio of anhydrous compositions. Comparing samples were fat product (Fpr) and FWEP.
Calculation results are shown in Table 2.
Analysis of the data in the table 2showed that the proposed compositions contain high saturated fatty acids (SFAs) and low -PUFA. Value of PUFA «6 and «3 in mixtures with CB and AF, seeming at first sight, acceptable for clinical nutrition, amid the apparent deficit of PUFA has no significant physiological importance.
Table 1. - The chemical composition and quality parameters of flour from wheat embryo product (Fwfp)
Mass fraction, in % to 100 gproduct Fatty acid composition of oü fwep> % Organoleptic indicators
water proteins carbohydrates fats cellulose ash SFA MUFA PUFA color taste and smell
«-6 «-3
11,2 25,8 43,2 10,1 5,8 3,9 17,0 21,5 54,5 7,0 Cream sweet, odorless
Table 2. - Fatty acid ratio in the anhydrous compositions of solid fats, oils and FW
№ Mass fraction, % Fat blend, % The ratio of fatty acids in the fat phase mixture
Af+Fwep CB+ Fwep PO+ Fwep AF(50%)+ SFO(25%)+ SBO(25%)+Fwep CB(50%)+ SFO(25%)+ SBO(25%)+Fwep PO(70%)+ SBO(30%)+Fwep
1 2 3 4 5 6
Fpr. F wep SFA: MUFA: PUFA «6: «3 SFA: MUFA: PUFA «6: «3 SFA: MUFA: PUFA «6: «3 SFA: MUFA: PUFA «6: «3 SFA: MUFA: PUFA «6: «3 SFA: MUFA: PUFA «6: «3
1 100 0 100 55:40:5 2,8:1 62:33:5 2,6:1 49:40 11 - 35:32:33 10,2:1 39:28:33 10,0:1 40:34:26 8,5:1
2 90 10 91 55:40:5 3,0:1 62:33:5 2,9:1 48:40 12 156:1 35:32:33 10,1:1 39:28:33 9,9:1 39:34:27 8,5:1
3 80 20 82 54:40:6 3,2:1 61:33:6 3,2:1 48:39 13 74:1 35:31:34 10,0:1 39:28:33 9,9:1 39:34:27 8,4:1
4 70 30 73 53:39:8 3,8:1 60:33:7 3,4:1 47:39 14 46:1 35:31:34 9,9:1 38:28:34 9,8:1 39:33:28 8,4:1
5 60 40 64 53:39:8 4,2:1 59:33:8 4,0:1 46:39 15 32:1 34:31:35 9,8:1 37:28:35 9,7:1 38:33:29 8,4:1
6 50 50 55 51:39 10 4,6:1 58:32:10 4,4:1 46:38 16 24:1 34:31:35 9,7:1 37:27:36 9,6:1 38:33:29 8,3:1
7 40 60 46 50:38 12 5,1:1 56:32:12 4,9:1 45:37 18 19:1 33:30:37 9,5:1 36:27:37 9,4:1 37:32:31 8,3:1
8 30 70 37 48:37 15 5,6:1 54:31:15 5,5:1 43:36 21 15:1 32:30:38 9,3:1 35:27:38 9,2:1 35:31:33 8,2:1
Adding fat to the dough products with a high content of PUFA capable flour by lipoxygenase to form peroxidic compounds can fortify the oxidation of sulfhydryl groups in test protein - proteinase complex flour and thereby improve the structural and mechanical properties ofthe dough. When choosing VFS components for flour products were also taken into account the necessity and usefulness of the products in the liquid fat solid crystalline phase having a melting point higher than the temperature of the dough prior to baking. It is established that at this stage of the test fat improves gas-retaining capacity and slows down the formation on the surface of the baked blank dehydrated solid layer - the crust [6, P. 161-163].
Complete replacement of hard fats with liquid vegetable oils is not possible because of the sedimentation of particles of flour component. In this regard, from 30 to 50% of solid fat in VFS replaced with vegetable oils. As a result, the proposed compositions were characterized by quite optimal ratios of SFA: MUFA: PUFA and «6: «3. Moreover, changes in the dynamics of these data, as the share of
FWEP in the compositions indicates a significant role in optimizing the final FAC when combined with fats and vegetable oils. Versions with 70% of Fwep, has the most balanced FAC.
It should be emphasized that these combinations of FWEP with fats can significantly optimize the ratio of PUFA families «6and «3, and the ratio of SFA: MUFA: PUFA mixture data close enough to the American Heart Association requirements (1: 1: 1) [4, P. 394].
It should be noted that for the preparation of VFS with FWEP should not be limited to fats given in Table 2. Do not preclude the use of hydrogenated, interesterified, modified fats and other vegetable oils in view of ensuring food safety and functionality of the compositions obtained. For example, as the fat component of VFS with Fwep can successfully utilize the functionality of the fat composition, proposed by the authors [7, P. 63-71], based on a combination of milk fat with other fats and vegetable oils. This germ oil of Fwep is able to elevate even more the composition of the resulting composition.
The average results of the study are shown in Figures - 1, 2.
Fig.1. Change acid number (AN) of the selected fat VFA during storage
It is found that the heat treatment mode mixes the components to inhibit the enzymatic action of enzymes flour component and extend product shelf life.
It should be noted that the minimum wage is not a sterile product and dissemination of specific micro flora, which is also a cause of damage to the product during storage, as well as factor reducing its nutritional and consumer value. Therefore determined microbio-
Fig.2. Change peroxide number (PN) of the selected fat VFA during storage
logical contamination test compositions by conventional methods of crop on specialized for different environments microorganisms. The test samples were stored at 5±10 °Ctemperature for 3 months. Monthly their microbiological contamination and compliance with the requirements of sanitary rules and norms are checked [8]. The study results are given in Table 3.
Table 3. - Changes in the composition of the microbial ecosystem in VFC during storage
Time incubation, days The number of me-sophilic aerobic and facultative anaerobic microorganisms, NCFU/g Yeast(x103), NCFU /g Mold mushrooms (x102), NCFU/g Bacteria E.coli, NCFU/g Compliance with the requirements of sanitary rules and norms 0138-03
1* 2* 1 2 1 2 1 2 1 2
Experimentwith 30% of FWEP
0 157±5,0 68±5,6 - - - - n/d n/d meets meets
30 203±5,6 122±5,0 - - - - n/d n/d meets meets
60 448±5,2 196±5,2 - - 0,2±0,1 - - - meets meets
90 646±6,6 275±5,3 0,4±0,1 0,2±0,1 0,5±0,1 0,2±0,1 - - meets meets
Experimentwith 50% of FWEP
0 217±5,0 102±6,5 - - - - n/d n/d meets meets
30 465±5,6 194±6,2 0,3±0,1 - - - n/d n/d meets meets
60 668±5,2 242±6,0 0,7±0,1 - 0,6±0,1 - - - meets meets
90 848±6,6 350±6,3 1,1±0,1 0,5±0,1 1,3±0,1 0,6±0,1 - - not meets meets
Experimentwith 70% of FWEP
0 307±6,2 179±7,0 - - - - n/d n/d meets meets
30 517±5,8 218±7,5 0,4±0,1 - - - n/d n/d meets meets
60 898±6,5 324±7,8 0,9±0,1 - 0,9±0,1 - - - meets meets
90 1082±6,5 436±8,1 1,5±0,1 0,7±0,1 1,7±0,1 0,8±0,1 - - not meets meets
* Note: 1-samples prepared without heat treatment; 2- samples subjected to heat treatment; n/d - not detected; meets- meet sanitary requirements and norms.
It should first be noted that composites studied after incubation the groups of bacteriaE coliare not detected, so further crops in the for 2 months at a temperature of 37 ± 2°C on the environment Endo environment Endo are not produced.
It is found that the increase in the total number of microorganisms in VFS subjected to heat treatment, during storage occurs less rapidly than comparable samples without heat treatment (HT). In general, microbiological studies have shown compliance of treated VFS even after 3 months of storage and only 30% of the flour without heat treatment requirements of sanitary regulations.
Thus, the proposed method of use in baking VFS pastry product directly embryo, not only the oil from it allows 100% use
biopotential vegetable raw prescription to reduce the number of special fat products, to increase the nutritional value and reduce the cost of the final product. Development of new technologies of production of combined food based on vegetable fat and raw functionality, as well as research in the direction of the organization of a «healthy» and safe supply of the population is a priority for the food technologists.
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