The prospects of using spinach in flour and bakery products

Sapozhnikov, A. N.; Kopylova, A. V.; Крайнова, Ю. О.; Krainov, S A

doi:10.20914/2310-1202-2018-4-234-239

Cited by 4 publications

(4 citation statements)

References 12 publications

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“…Thus, during heterogeneous enzymatic hydrolysis of cellulose, the initial rate of the reaction (the interaction between enzymes on a solid substrate surface) directly depends on the number of accessible sites (the accessible surface area). In this connection, most classical studies on biorefinery place a special focus on pretreatment of plant biomass, which is somehow related to particle size reduction [6,7]. In turn, this changes the surface area of the interface between the solid substrate and liquid reagents [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Sorption of Methylene Blue for Studying the Specific Surface Properties of Biomass Carbohydrates

et al. 2020

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The surface area is an important parameter in setting any biorefining technology. The aim of this study was to investigate the applicability of sorption of methylene blue to characterize the surface of the main biomass carbohydrates: α-cellulose, sigmacell cellulose, natural gum, β-glucan, and starch. The morphology of particles of the model objects was studied by scanning electron microscopy. Nitrogen adsorption isotherms demonstrate that the selected carbohydrates are macroporous adsorbents. The monolayer capacities, the energy constants of the Brunauer–Emmett–Teller (BET) equation, and specific surface areas were calculated using the BET theory, the comparative method proposed by Gregg and Sing, and the Harkins–Jura method. The method of methylene blue sorption onto biomass carbohydrates was adapted and mastered. It was demonstrated that sorption of methylene blue proceeds successfully in ethanol, thus facilitating surface characterization for carbohydrates that are either soluble in water or regain water. It was found that the methylene blue sorption values correlate with specific surface area determined by nitrogen adsorption/desorption and calculated from the granulometric data. As a result of electrostatic attraction, the presence of ion-exchanged groups on the analyte surface has a stronger effect on binding of methylene blue than the surface area does. Sorption of methylene blue can be used in addition to gas adsorption/desorption to assess the accessibility of carbohydrate surface for binding large molecules.

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Section: Introductionmentioning

confidence: 99%

Sorption of Methylene Blue for Studying the Specific Surface Properties of Biomass Carbohydrates

et al. 2020

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“…In recent years, there has been an increasing interest in the application of mechanochemical methods for processing materials in biomass refining techniques [ 1 , 2 ]. These methods have gained an especially strong position in spheres such as the fabrication of drugs, dietary supplements, components of functional foods, and sport nutrition products containing thermally unstable substances of a polyphenolic and protein nature (antioxidants, enzymes, vitamins, and some probiotics) [ 3 , 4 , 5 , 6 , 7 ]. The term “mechanochemical” means that treatment results not only in grinding and other mechanical action, but also chemical reactions [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Mechanochemical and Size Reduction Machines for Biorefining

Ломовский¹,

Бычков²,

Lomovsky³

et al. 2020

Molecules

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In recent years, we have witnessed an increasing interest in the application of mechanochemical methods for processing materials in biomass refining techniques. Grinding and mechanical pretreatment are very popular methods utilized to enhance the reactivity of polymers and plant raw materials; however, the choice of devices and their modes of action is often performed through trial and error. An inadequate choice of equipment often results in inefficient grinding, low reactivity of the product, excess energy expenditure, and significant wear of the equipment. In the present review, modern equipment employing various types of mechanical impacts, which show the highest promise for mechanochemical pretreatment of plant raw materials, is examined and compared—disc mills, attritors and bead mills, ball mills, planetary mills, vibration and vibrocentrifugal mills, roller and centrifugal roller mills, extruders, hammer mills, knife mills, pin mills, disintegrators, and jet mills. The properly chosen type of mechanochemical activation (and equipment) allows an energetically and economically sound enhancement of the reactivity of solid-phase polymers by increasing the effective surface area accessible to reagents, reducing the amount of crystalline regions and the diffusion coefficient, disordering the supramolecular structure of the material, and mechanochemically reacting with the target substances.

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“…Останні роки зростає несприятливий вплив навколишнього середовища та стресове навантаження на організм людини, в результаті чого збільшується кількість захворювань різної етиології. Хвороби аліментарного характеру, пов'язані з неправильним нерегулярним, неповноцінним або незбалансованим харчуванням, мають майже 4 млрд дорослого населення в світі (FAO, IFAD, UNICEF, WFP and WHO., 2019). Невідповідність структури раціону положенням раціонального харчування не компенсується внутрішніми метаболічними механізмами, через що розвиваються стійкі незворотні патології в роботі організму.…”

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“…Для підвищення вмісту амінокислот у хлібобулочну продукцію додають порошок шпинату, що має низьку калорійність, високий рівень термостабільних біологічно активних речовин, високу харчову та біологічну цінність (Sapozhnikov, A., Kopylova, A., Krainova, Y. et al, 2018). Застосування порошку шпинату сприяє отриманню борошняних і хлібобулочних виробів функціонального призначення з хорошими органолептичними показниками і великим вмістом білку.…”

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Improving the Quality of Confectionery With the Use of Non-Traditional Raw Materials

Жукова¹,

Тарасенко²

2021

ITСПХ

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The article develops a rational recipe composition and technology for the preparation of functional dairy cakes enriched with pumpkin seed flour, the quality of finished products is assessed. It is shown that the correction of traditional recipes of products of mass demand and daily nutrition in accordance with the nutritional needs of the population is one of the most relevant in the context of a healthy lifestyle. Local plant raw materials with preventive and functional properties are analyzed. It has been suggested that a part of wheat flour should be replaced in the recipe by pumpkin seed flour with a higher content of proteins, lipids, carbohydrates, fiber, vitamins, macro- and microelements. The relevance of scientific research is to solve the important problem of purposeful search for cheap local plant ingredients with high physiological activity and selection of their optimal dosage in recipes to increase biological and nutritional value, as well as taste properties of finished products. The aim of the research was to improve the technology of preparation of dairy cakes of high biological value with the use of non-traditional raw materials, as well as to study changes in the quality indicators of finished cakes. In the course of research, the dependence of the mass fraction of moisture of the finished cakes on the dosage of pumpkin flour was determined. It is established that at replacement of 5-20% of wheat flour on pumpkin humidity of products changes insignificantly and remains within norm. The degree of baking of cakes was determined by the difference in weight of the product before and after baking. It was found that with increasing the dose of pumpkin seed flour, the baking rate decreases. It is determined that at a content of 15% and above of pumpkin flour in the recipe of the cake have a pronounced taste and smell of pumpkin seeds. Organoleptic analysis showed that the optimal amount of pumpkin flour in dairy cakes is 10%. Experimental samples have a well-developed porosity, pleasant, sweet taste, with a slight tinge of pumpkin seeds. The results of the study may be useful for manufacturers of functional foods.

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The prospects of using spinach in flour and bakery products

Cited by 4 publications

References 12 publications

Sorption of Methylene Blue for Studying the Specific Surface Properties of Biomass Carbohydrates

Sorption of Methylene Blue for Studying the Specific Surface Properties of Biomass Carbohydrates

Mechanochemical and Size Reduction Machines for Biorefining

Improving the Quality of Confectionery With the Use of Non-Traditional Raw Materials

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