Application of persimmon syrup to increase the biological value and organoleptic indicators of bread

Abstract

One of the factors hindering the widespread use of persimmon syrup in baking is the lack of knowledge of its functional properties for the production of a wide range of bread products due to its chemical composition. Based on this, a study of the method of obtaining persimmon syrup, quantitative changes in the nutritional content of the first-grade “Azamatli-95” wheat flour, persimmon syrup of the “Hyakume” variety, mixtures of wheat flour and persimmon syrup, bread with the addition of persimmon syrup was conducted. It was found that during the hot pre-treatment of persimmon, the pulp yield decreases to 25 %, and the juice yield increases to 67.7 %. The regularity of changes in water consumption for diluting the syrup and for kneading the dough, depending on the amount of syrup added to wheat flour, was revealed. With a 1 % increase in persimmon syrup, the consumption of water for diluting the syrup increases on average by 1.193, and the consumption of water per dough decreases by 1.3 on average. The regularity of the quantitative change of food substances during baking is revealed, which allows correcting their content in mixtures of wheat flour and persimmon syrup, and in bread with additives. It was found that the content of phenolic compounds in bread with the additive increases: in the control sample of bread it was 0.13 g/100 g, and in the samples of bread prepared according to options I, II and III it was 0.4, 0.51 and 0.64 g/100 g, respectively, which is 2.7 times more than in the A95WF-PS5, A95WF-PS10 and A95WF-PS15 mixtures from wheat flour and persimmon syrup. When adding up to 10 % persimmon syrup to the first-grade wheat flour, the organoleptic characteristics of the bread, except for the crumb color, improved. Increasing the amount of added persimmon syrup up to 15 % to wheat flour leads to the deterioration of all organoleptic indicators of bread with the additive. The obtained results give an opportunity to regulate the desired quality of bread and use persimmon syrup as a functional ingredient

Establishing the character and share of changes in nutrients during the production of bread with the addition of dog rose syrup

“…Sulfur is an "anti-inflammatory" mineral, contributes to the destruction of microbes and parasites, improves immunity, helps maintain the oxygen balance necessary for the normal functioning of the brain, ensures normal regeneration of body cells, which is able to resist tissue destruction by free radicals and, therefore, promotes rejuvenation processes [17]. WHO recommendations amount to 13 mg/kg per 24 h in healthy adults, which for a 70 kg person equates to 910 mg/d.…”

“…The content and mineral composition of rose hips depends on the type and environmental conditions [16]. The benefits of nutrients, vitamins, and minerals for the human body are widely described in the work [17].…”

The content of microelements in fruits of the oriental persimmon (Diospyros kaki) and its dietary role in remedying micronutrient deficiency in the region

“…Functional nutrition, a concept studied in detail by Bayramov et al (2022), consists in eating foods that favourably affect the human body. It has been proved that this is the key to longevity, stress resistance, normal development and improving the quality of life of the population of the planet.…”

“…The research of Bakhshalieva et al (2023) proved that at an altitude of 600-800 m above sea level, the content of vitamin C and sugars in the fruit of Oriental persimmon is lower than in those varieties of Oriental persimmon plants that grow at an altitude of 200-300 m above sea level. Bayramov et al (2022) conducted a study on the benefits of nontraditional herbal supplements as iodine-containing foods. The nutritional and biological value of spices (ginger, turmeric, dried persimmon, and watercress seeds), amino acids, and the content of major minerals, especially iodine, were studied.…”

Development of technology for obtaining juice from persimmon fruit (Diospyros kaki L.)

“…Paper [5] reports the results of a study of the aromatic substances of persimmon, which are represented by tyrosine, tryptophan, phenylalanine, vanillin, as well as representatives of monomeric phenolic compounds confiryl, sinap, etc. It is shown that these substances have a calming effect on the nervous system, improve well-being and increase performance person.…”