Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi

Yazarlar: Maryna MARDAR, Rafaela ZNACHEK

Konular:Ziraat, Ortak Disiplinler

Anahtar Kelimeler:Grain crisp bread,Spelt,Enriching additives,Milk thistle,Ashberry,Rosehip,Gretea extract,Wellness products

Özet: The goal of the research was to develop new wellness spelt-based grain bread with the inclusion of vegetable additives (powders of milk thistle, ashberry, rosehip and green tea extract). On the basis of marketing research and methodology of deployment of the quality function, the expediency of expanding the range and bringing new bread of improved quality to the market has been justified. The optimal composition of bread was determined by the method of mathematical modeling of the formulation composition and experimental studies. The assessment of quality of the developed products on the basis of the analysis of organoleptic indicators of quality, food and biological value, safety indicators has been carried out. The protein content of the enriched bread is 15.2...16.1 g/100 g of product, a fiber content of 2.5...3.3 g/100 g of product with a corresponding reduction in starch content. The analysis of quality control of new grain bread on biological activity and medical and biological assessment have been investigated and carried out. Herbal supplements have high biological activity. The highest values have rosehip and ashberry powders the activity of which is2,375 CU, 1,250 CU respectively. The value of the biological activity of spelt is 2.55 times higher than that of ordinary wheat and is 156 CU. The inclusion of enriching additives in the composition of products causes an increase in the biological activity of grain bread. The highest biological activity hasbread with the addition of rosehip and ashberry, the activity is 300 CU and 265 CU respectively. According to the results of medical and biological studies, it was found that the products have antioxidant activity and hepatoprotective effect, they can be recommended both in mass and in preventive nutrition of people. The changes in the quality indicators of the developed products during storage and the impact on these changes of different types of packaging were investigated; as a result, the guaranteed shelf life is 6 months.

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