No abstract

The use of secondary raw materials as new recipe ingredients in the production of food products is currently quite relevant. Soybean okara, which is a by-product of soy milk production, may be promising in this case. Special attention is paid to its technological properties and rich chemical formula which includes at least 5.5% of complete protein characterized by the content of all essential amino acids, dietary fiber, unsaturated fatty acids, macro-, microelements (potassium, calcium, magnesium, iron, iodine, etc.), vitamins (β-carotene, E, group B, choline, biotin, folic acid), isoflavones, which suggests the positive effect of the use of okara in food production in order to increase their consumer properties and nutritional value. It is important that soybean okara practically does not have any flavor, which allows to use it in the production of a great variety of food products and culinary. The article proves the possibility to use soybean okara in the production of pasta, gives some optimal drying parameters of soybean okara for its further use, investigates the influence of soybean okara on the properties of raw gluten of wheat flour, rheological characteristics of pasta dough and the quality, first of all, on cooking properties of pasta, determines its rational proportion taking into account the quality of the main raw material (11.5% to flour weight). The content of protein and fiber in the composition of soybean okara and finished pasta is determined.

The mathematical model of the process of separation for the liquid – solid system in the hydrocyclone battery is considered, at that the devices are equipped with replaceable pairs of inserts for varying the diameters of the inlet and outlet pipes. It is established that when assessing the overall degree of purification of the suspension in the hydrocyclone battery with the same diameter of the corpuses and replaceable diameters of the pipes, it is necessary to take into account not only the separation factor, but also the average residence time of the liquid in the separation zone. In this connection, it is proposed the parameter P, equal to the product of these indicators. In this interpretation, increase the total degree of purification of the suspension concomitantly with increase the number of hydrocyclones in the battery is consistent with the corresponding value of the parameter R.

At different periods of swelling and incubation (12, 24, 36, 48, 60 h) soybean seeds were selected: swollen (after reaching the critical humidity of soy 58.6 %; rapeseed 43.6 %); sprouted "spouts"; with sprouts ≥1 cm. It was found that the protein content in seedlings gradually decreases from 37.0-41.3% in dormant seeds, to 18.6-20.3% in sprouts after 48 hours in rapeseed and 60 hours of incubation in soybeans. The developed method of differentiation of germinating seeds by physiological state made it possible to register step-by-step changes in extracts according to pH and buffer capacity (BC). This rapid analysis is applicable in the development of technology for protein complex extraction and preparation of protein preparations from non-traditional sources.