Determining the influence of phytoextracts on the quality formation of bakery products

Abstract

The object of the study is the technology of bakery products using Clitoria ternatea extracts and establishing their impact on the consumer characteristics of buns. The paper considers the possibility of using environmentally safe plant raw materials in the production of food products. One of the problem areas in the use of the extract is the sensitivity of Clitoria ternatea anthocyanins to technological influences (temperature, acidity), color instability, specific organoleptic indicators of finished products and the impact on the physicochemical quality indicators of the semi-finished product and the finished product. During the study, Clitoria ternatea and Malva mauritiana extracts were used. It was found that the extract from Clitoria ternatea has a significantly higher content of coloring substances at all levels of the hydromodule (0.5:50; 1.5:50; 2.5:50), which reflects a higher concentration of pigments in the raw material or their higher solubility, therefore Clitoria ternatea extracts were chosen. Increasing the concentration of flowers in the extract contributed to an increase in the content of polyphenols, flavonoids, a decrease in the acidity of the extracts, the density of the solutions almost did not change. Replacing water with Clitoria ternatea extract in the technology of bakery products contributed to a change in the physicochemical parameters of the dough and the finished product. The acidity of the dough and the finished product increased, the humidity decreased, the porosity of the finished product decreased. As a result of the study, a technology of bakery products was developed using an aqueous extract of Clitoria ternatea flowers (hydromodulus 3.0:100), which provides a balance between technological and organoleptic properties. The samples had an exotic blue color, demonstrated better microbiological stability compared to the control, and the study of friability confirmed a positive effect on the preservation of crumb freshness compared to the control for 72 hours.