Study of the state of moisture in the curd paste with sumach extract and the addition of buckwheat groats

Authors

DOI:

https://doi.org/10.15587/1729-4061.2017.116918

Keywords:

state of moisture, differential-thermal analysis, curd paste, non-toasted buckwheat groats

Abstract

We investigated the state of moisture in the curd paste with sumach extract with added non-toasted buckwheat groats (buckwheat groats) using a method of differential-thermal analysis. The base for curd paste was soft dietary curd. 10 % of extract of the spice sumach on milk whey (5 % of extractive substances) and 25 % of a buckwheat-whey mixture were added to the acid-milk base.

The content of the adsorption moisture in the buckwheat-whey mixture is higher compared with the soft dietary curd. The highest value of pre-exponential factor and activation energy of the buckwheat-whey mixture predetermines the capability of retaining free moisture and serve as the moisture-binding component.

A comparative analysis was performed for the state of moisture in the curd paste with buckwheat groats, in the curd paste with a moisture-retaining component, modified starch (E 1410) (dosage is 1.3 %). The amount of adsorption moisture in the curd paste with buckwheat groats was 32 %, whereas the curd paste, stabilized by modified starch, contained 32.5 %, which proves the efficiency of using buckwheat groats as the moisture-binding component

Author Biographies

Oksana Kochubei-Lytvynenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Director

Educational and Scientific Institute of Food Technologies

Andrii Marynin, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor, Head of Laboratory

Problem research laboratory

Natalya Yushchenko, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD, Associate Professor

Department of Milk and Dairy Product Technology

Ulyana Kuzmyk, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

Assistant

Department of Milk and Dairy Product Technology

Maxim Lazarenko, Taras Shevchenko National University of Kyiv Volodymyrska str., 60, Kyiv, Ukraine, 01033

PhD, Associate Professor

Department of Molecular Physics

References

  1. Yushchenko, N., Kuzmyk, U. (2012). Justification of the shelf life of paste-like dairy products with spices. Ukrainian Food Journal, 1, 34–37.
  2. Yushchenko, N., Grabova, T., Kuzmyk, U., Pasichnyi, V. (2017). Determination of technological parameters for producing extract sumac for further use in fermented technologies pastes. Scientific Works of National University of Food Technologies, 23 (4), 177–182.
  3. Glagoleva, L. E., Korneeva, O. S., Shuvaeva, G. P. (2012). Characterization of sorption properties of plant non-starch polysaccharide complexes. Chemistry of plant raw materials, 1, 215–216.
  4. Batlug, Y. (2013). Analiz of the everyday production of milk products with cereal napovnuvachami. Scientific search for young researchers, 2, 6–10.
  5. Grigorenko, O. (2013). Development of food products enriched with trace elements as a means of solving the problem of hyper and hypomicroelementosis. Vysn. Don NUET, 1 (57), 33–41.
  6. Buckwheat is green. Available at: http://grechka-zelenaya.ru/ogrechke-zelenoj/grechka-zelenaja-sport-syroedenie/grechka-zelenaja.html
  7. Ikeda, S., Kreft, I., Asami, Y., Mochida, N., Ikeda, K. (2008). Nutrition educational aspects on the utilization of some buckwheat foods Fagopyrum. Food Chem, 25, 57–64.
  8. Cao, W., Chen, W.-J., Suo, Z.-R., Yao, Y.-P. (2008). Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals. Food Research International, 41 (9), 924–929. doi: 10.1016/j.foodres.2007.10.014
  9. Zhang, L., Li, Z. (2009). Functional Characteristics of Traditional buckwheat product. Journal of Chinese Cereals and Oils Association, 24 (3), 53–57.
  10. Dubinina, A., Popova, T., Lenert, S. (2014). Vitamin and mineral composition of buckwheat groats. Goods and Markets, 2, 106–115.
  11. Peressini, D., Pin, M., Sensidoni, A. (2011). Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids, 25 (3), 340–349. doi: 10.1016/j.foodhyd.2010.06.012
  12. Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., Mau, J.-L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chemistry, 112 (4), 987–991. doi: 10.1016/j.foodchem.2008.07.022
  13. Ilinov, S., Brikota, T., Monakhova, N., Petrakova, V. (2008). Application of biologically active additives in the dairy industry. Izvestiya vysshih uchebnyh zavedeniy. Pishchevaya tekhnologiya, 5-6, 17–20.
  14. Torbica, A., Hadnađev, M., Dapčević, T. (2010). Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocolloids, 24 (6-7), 626–632. doi: 10.1016/j.foodhyd.2010.03.004
  15. Baljeet, S. Y., Ritika, B. Y., Roshan, L. Y. (2010). Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal, 17, 1067–1076.
  16. Maligina, V., Krotykova, K. A. (2012). Creation of combined dairy products – one of the ways of rational nutrition. Commodity studies are innovations, 4, 285–290.
  17. Sedej, I., Sakac, M., Misan, A., Mandic, A. (2010). Antioxidant activity of wheat and buckwheat flours. Zbornik Matice Srpske Za Prirodne Nauke, 118, 59–68. doi: 10.2298/zmspn1018059s
  18. Pasichnyi, V., Yushchenko, N., Mykoliv, I., Kuzmyk, U. (2015). Structure Stabilization of Fermented-Milk Pastes. Ukrainian Food Journal, 4 (3), 431–439.
  19. Pichkur, V., Lazarenko, M., Alekseev, O., Kovbasa, V., Lazarenko, M. (2015). Thermogravimetric research of the extruded and native types of starch. Eastern-European Journal of Enterprise Technologies, 1 (6 (73)), 52–56. doi: 10.15587/1729-4061.2015.33116
  20. Kochubei-Lytvynenko, O., Marynin, A., Yushchenko, N., Kuzmyk, U., Lazarenko, M. (2017). Thermogravimetric analysis of indicators of the paste based on sour cream. EUREKA: Life Sciences, 6, 3–9. doi: 10.21303/2504-5695.2017.00493

Downloads

Published

2017-12-01

How to Cite

Kochubei-Lytvynenko, O., Marynin, A., Yushchenko, N., Kuzmyk, U., & Lazarenko, M. (2017). Study of the state of moisture in the curd paste with sumach extract and the addition of buckwheat groats. Eastern-European Journal of Enterprise Technologies, 6(11 (90), 22–26. https://doi.org/10.15587/1729-4061.2017.116918

Issue

Vol. 6 No. 11 (90) (2017): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2017 Oksana Kochubei-Lytvynenko, Andrii Marynin, Natalya Yushchenko, Ulyana Kuzmyk, Maxim Lazarenko

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.