Search academic texts

Information × Registration Number 0214U006890, 0109U000472 , R & D reports Title Research the formation and development the methods of obtaining of the stable food emulsions and suspensions based on the raw plant stuff popup.stage_title Head Burushkina Tamara Nikolaevna, Registration Date 04-03-2014 Organization Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine popup.description2 Research object - Whole seed of soy, lupine, amaranth, oath, wheat, buckwheat and Jerusalem Artichoke tubers. Methods of the investigations and equipment - techniques of water adsorption, procedures of determination of proteins, fats, carbohydrates, X-ray Fluorometric Analysis, Small-angle X-ray scattering, refractive index measurement, mesh analysis, nanomaterials analysis and dispersions characterization, microbiologic techniques and statistical analysis Purpose of work - Obtaining high stable polydisperse systems from raw foodstuff, quality control of the vegetable foods, yield enhancement by full utilization of raw food resources, minimization the usage of third-party additives, simplification of treatment and storage conditions. Received results and novelty: The parameters were determined and low-waste power efficient method of production of the highly dispersed food compositions, based on seeds of lupine, amaranth, buckwheat, wheat, oath, Jerusalem artichoke tubers and whole soybeans was developed. The content of the basic nutritional components amounted 2-12 % for proteins, 2-8 for fats and 0.5-10 for raw carbohydrates, 50-90 % of bioactive substances such as minerals, vitamins, isoflavones, squalene, etc. were preserved. The new dispersing - homogenizing disk-type unit (DG) designed to transform whole seeds into highly dispersed aqueous systems containing less than 5% of rough particles of initial solids was developed, constructed and patented. The disintegrating and energetic efficiency of DG was estimated (by energy dissipation, viscosity, Re number) in the course of the treatment of rough aqueous suspensions of the soybeans. The relevant performance data of known rotary-pulsatory apparatus are lower. It was shown, that the suspension treatment is accompanied its heating and removing of the compounds, responsible for "beany" odor and flavor. The suspension was perfectly homogenized and certain activity loss of native microflora of the seeds occured. The dextrinization of starch and formation of the spatial patterns occurs due to considerable dissipation of the energy in the process of the treatment. The parameters of the preparation of the fermented products based on highly dispersed emulsion-suspension compositions from soybeans, amaranth, buckwheat seeds, with the help of the concentrates of the lacto- and bifidobacteria. The technological schemes of acquisition of the highly dispersed foodstuffs from vegetable whole seeds were suggested and tested, the products contain all compounds of the initial raw seeds, they are stable to phase immiscibility and without any third-party stabilizers, conserving agents, odorants, dyes etc. Product Description popup.authors Алєйніков В.Г Бережницька Т.Г. Бойчук Ю.М. Бурушкіна Т.М. Галкін А.П. Жук. В.П. Забейда О.Ф. Зеленська М.В. Количєв В.І. Науменко В. Д. Плотніков Ю.О. Преподобний В.М. Ратушняк В.В. Сорочинський Б.В. popup.nrat_date 2020-04-02 Close