The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

Stadnyk, Igor; Piddubnyi, Volodymyr; Kravchenko, Mykhail; Rybchuk, Larysa; Balaban, Stepan; Веселовська, Т. Є.

doi:10.5219/1578

Cited by 2 publications

(1 citation statement)

References 9 publications

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“…Recent studies [7] have proven the possibility of using sweet bean paste made from boiled beans and sugar, for glueing cakes, pastries, and cookies. This paste is used as a layer for desserts, confectionery sticks, flour products, and for the manufacture of plastic mass in the design of confectionery products with curly decor [7; 8].…”

Section: Introductionmentioning

confidence: 99%

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Stadnyk¹,

PIDDUBNYI²,

Karpyk³

et al. 2022

Animal Science and Food Technology

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There is a lack of protein products in the human diet, so balancing the nutritional composition of products remains an urgent task. The purpose of the study is to develop and determine the structural and mechanical characteristics of finishing processed products made from bean paste, demineralised whey powder, and coconut oil for confectionery. The main areas of technological use of confectionery pastes are developed: for applying to the surface of products as a layer; for creating flowers and shaped model products, as a decorative element for flour confectionery products. The study used food-grade white beans of the Mavka variety, demineralised whey powder made from whey with a 90% degree of demineralisation in accordance with TS U 15.5-00413890-089:2014. Rheological properties (resilience, elasticity, plasticity) were determined by a plane-parallel elastoplastometer of Tolstoy modification. The surface characteristics of pastes were studied using a dynamometer connected to a MiG-1.3 measuring device. The adhesive strength was determined by separating the steel plate from the bean paste. Empirical regression equations are obtained by correlation and regression analysis using the MATHCAD-14 software suite. The chemical composition of bean pastes with demineralised whey powder, their organoleptic quality indicators and structural and mechanical properties were determined to optimise the recipe composition to improve the functional and technological properties of confectionery pastes. The positive effect of the mutual use of beans and demineralised whey powder on the structural and mechanical properties of new finishing processed products was established. The improvement of the moulding capacity indicators at the concentration of 10-30% demineralised whey powder and 8% coconut oil in the composition has been proven. The reduction of stickiness in the compositions of bean pastes for modelling shaped products, coating confectionery, and making flowers as decorative confectionery products at a concentration of coconut oil up to 10% was established. Accordingly, the total scores of the developed descriptors were: 2.92 for decorative confectionery, 2.98 for coating confectionery, and 2.95 for modelling shaped products. A change in the colour intensity of bean paste compositions in the case of an increase in the concentration of demineralised whey powder is established, which allows expanding the technological methods of manufacturing shaped products. The developed technology and recipe composition allow obtaining high-quality, high-biological value, and low-calorie finishing processed products for confectionery

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Section: Introductionmentioning

confidence: 99%

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Stadnyk¹,

PIDDUBNYI²,

Karpyk³

et al. 2022

Animal Science and Food Technology

Self Cite

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Characteristics of mucous-forming polysaccharides extracted from flax seeds

Piddubnyi,

Stadnyk,

Kravets

et al. 2023

Potr. S. J. F. Sci.

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The research used the seeds of long flax of the "Vruchy" variety and oil-curly flax of the "Original" variety. To extract mucus, whole flax seeds were hydrated for 3 hours. in tap water, at a ratio of 1:20 and a temperature of 18 – 20 °C with constant stirring with a magnetic stirrer. This study aimed to evaluate the effect of temperature and duration of extraction on the yield of mucilaginous polysaccharides in aqueous solution from flaxseed. Change range: the temperature is selected in the range from 0 °С to 100 °С with a step of 20 °С; with a duration, ranging from 10 min to 140 min in 10 min increments. The yield of polysaccharides from flax seeds was determined for each combination of controlled factors. It was established that in the first 10 – 20 min. there is an increase in the yield of polysaccharides and the rate slows over time. For 90 min. equilibrium occurs at a temperature of 80 °C. This period of the process is optimal for the extraction of mucilage-forming polysaccharides from flaxseed. The mass of the extracted polysaccharides, from the mass of the seeds after a time of 95 min was 5.74%, and 6.00% at a temperature of 80 °С. A package of applied statistical programs was employed during the research to process the experimental data. A mathematical model of the process of extracting mucus-forming polysaccharides in an aqueous solution of flax seeds was built using regression analysis methods. The obtained regression equations determined the optimal regimes of the sought values in terms of temperature (80 – 85 °C), time (85 – 90 min) and conducted in compliance with the prescribed amount of water of 200 cm3. Within 10 – 20 min the formation of a transparent gel capsule around the flax with a phase separation boundary under seed contact with water, which does not change further. This indicates the completion of the hydration process.

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The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter

Cited by 2 publications

References 9 publications

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes

Characteristics of mucous-forming polysaccharides extracted from flax seeds

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