Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.159983

Keywords:

meal, walnut, cedar nut, water-retaining capacity, fat-retention capacity, fat-emulsifying capacity, emulsion, butter biscuits.

Abstract

We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up to 40 µm, 72 % of WNM, and only 35 % of flour.

Compared with wheat flour, nut meals exposed to temperatures of 20...60 °C are characterized by better water-retaining capacity. When exposed to temperatures of90 °C, meals and flour have close values for water-retaining capacity. It was noted that nut meals are better at emulsifying liquid fats than solid that are traditionally used in the technology of butter biscuits (margarine and butter). It is shown that meals are characterized by high fat-retention capacity (FRC) relative to liquid vegetable oil. It is noted that the value of FRC for nut meals in the temperature range 20...60 °C increases by 1.9 times; in the range 60...80 °C, FRC of the examined samples almost does not change; and when exposed to temperatures of 100...140 °C, it starts to decrease.

We have studied the quality of emulsions for butter biscuits for the case when 30 % of margarine are replaced with liquid vegetable oil while adding various amounts of nut meals. It was established that stability of the emulsion in which 30 % of margarine were replaced with liquid vegetable oil is 37.5 % less compared to control based on margarine. The introduction of CNM and WNM improves the stability of such an emulsion. It was noted that the samples of emulsion with the addition of 40 % and 50 % of CNM and WNM in terms of the value for an indicator of stability are maximally close to the control whose fat base was margarine. This is confirmed by the results from studying the dispersion, the effective viscosity of emulsions, and by results from microscopy.

The obtained results are of practical significance in order to improve the technology of butter biscuits towards a partial substitution of margarine with liquid oils. That would improve the nutritional and biological value of butter biscuits.

Author Biographies

Elena Shydakova-Kameniuka, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

Anna Novik, Oles Honchar Dnipro National University Gagarin аve., 72, Dnipro, Ukraine, 49010

Postgraduate student

Department of Food Technologies

Yevhenii Zhukov, Kharkiv Trade and Economics Institute of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD, Associate Professor

Department of Tourism and Hotel Business

Yuliiа Matsuk, Oles Нonchar Dnipro National University Gagarin аve., 72, Dnipro, Ukraine, 49010

PhD, Associate Professor

Department of Food Technologies

Anna Zaparenko, Kharkiv Institute of Economics and Trade of Kyiv National University of Economics and Trade Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

PhD, Associate Professor

Department of Food Technologies and Restaurant Business

Philipp Babich, Dniprovskii University of the Humanities Orlovska str., 1-B, Dnipro, Ukraine, 49064

PhD, Associate Professor

Department of Hotel and Restaurant Business

Svitlana Oliinyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of Bakery, Confectionary, Pasta and Food Concentrates Technology

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Published

2019-03-18

How to Cite

Shydakova-Kameniuka, E., Novik, A., Zhukov, Y., Matsuk, Y., Zaparenko, A., Babich, P., & Oliinyk, S. (2019). Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils. Eastern-European Journal of Enterprise Technologies, 2(11 (98), 56–64. https://doi.org/10.15587/1729-4061.2019.159983

Issue

Vol. 2 No. 11 (98) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

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