Use of lupine flour and cavbuz puree in bread technology

dc.contributor.authorBazhay-Zhezherun, Svitlana
dc.contributor.authorSimahina, Galina
dc.contributor.authorBereza-Kіndzerska, Ludmila
dc.contributor.authorRomanovska, Tetiana
dc.date.accessioned2023-05-30T08:54:23Z
dc.date.available2023-05-30T08:54:23Z
dc.date.issued2022
dc.description.abstractIntroduction. The influence of plant fortifiers: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Protein content was determined by Bradford method, starch – polarimetrically; fat – by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene – colorimetrically; vitamin C – titrimetrically; В1, В2 – fluorometrically; fiber – by acid hydrolysis; pectin by the calcium–pectate method. The amount of lead absorbed was determined by “wet burning” method. Results and discussion. сavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7 % and pectin, 1.5 % per 100 g of product (moisture 83.1 %). According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols - 12.8 mg, β-carotene - 0.52 мг, vitamin C – 35.84 мг per 100 g of product (moisture 9.5 %). The inclusion of 4-7% of lupine flour and 3-5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22-32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread.uk_UA
dc.identifier.citationUse of lupine flour and cavbuz puree in bread technology / S. Bazhay–Zhezherun, G. Simakhina, L. Bereza–Kindzerska, Т. Romanovska. – Ukrainian Food Journal. – 2022. – Vol. 11, Issue 4. – Рр. 573–587uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/40722
dc.language.isoenuk_UA
dc.subjectcavbuzuk_UA
dc.subjectlupineuk_UA
dc.subjectflouruk_UA
dc.subjecthealth fooduk_UA
dc.subjectbreaduk_UA
dc.subjectкафедра технології оздоровчих продуктівuk_UA
dc.titleUse of lupine flour and cavbuz puree in bread technologyuk_UA
dc.typeArticleuk_UA

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