Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.174805

Keywords:

triticale, ion-ozone cavitation, ion-ozone equipment, full-factor experiment (FFE), pasta production

Abstract

Currently, much attention is paid to the production of organic food. The scientific concept of nanoscience examines the synthesis of an ion-ozone mixture without harmful impurities of nitrogen and carbon oxides in the processing and preservation of food products based on different polarities of electrical current. The negative polarity of the ion-ozone mixture and the positive polarity of the product being processed using cavitation in the electromagnetic field increase the biological and ecological value of the products. Expanding the range of pasta for various categories and segments of the population requires the use of advanced raw materials, which include triticale grain.

The method of improving the quality of triticale grain with cavitation and without cavitation on ion-ozone equipment and further processing into flour is proposed. On the basis of full-factor experiments 23 and 24, regression equations have been developed that allow comparing the results of ion-ozone treatment with each other and revealing the basic technological properties of triticale of the “Taza” variety. The input variables are parameters of ion-ozone treatment (ion-ozone concentration, humidity before processing and processing time) and ion-ozone-cavitation processing (overpressure, ion-ozone concentration, humidity before processing and processing time). Output variables are: from the indicators of physical properties – density, mass of 1,000 grains; from biochemical properties – mass fraction of protein and content of raw gluten, and macaroni properties – grain hardness and specific work of deformation. This allows evaluating the effectiveness of using it in pasta production.

t is proved by experiments that the technological properties of the control and ion-ozone treated samples are significantly different. The proposed technology of ion-ozone cavitation processing of triticale grain at grain-receiving enterprises allows improving physical, biochemical, and pasta properties of flour, which increases the efficiency of pasta production by more than 15 %.

Author Biographies

Gulnur Daribayeva, Almaty Technological University Tashkent str., 348/4, Almaty, Kazakhstan, 050061

Doctoral student

Department of Technology of Bakeries and Processing Productions

Gazibek Omarovich Magomedov, Federal State Budget Educational Institution of Higher Education "Voronezh State University of Engineering Technologies" Revolyutsii ave., 19, Voronezh, Russia, 394036

Doctor of Technical Sciences, Professor, Head of Department

Department of Bakery, Confectionery, Pasta, and Grain Processing Technology

Bauyrzhan Iztaev, Almaty Technological University Tashkent str., 348/4, Almaty, Kazakhstan, 050061

PhD

Department of Technology of Bakeries and Processing Productions

Nurshash Zhexenbay, Almaty Technological University Tashkent str., 348/4, Almaty, Kazakhstan, 050061

PhD

Department of Technology of Food Products

Bakyt Tyussyupova, Al-Farabi Kazakh National University Al-Farabi ave., 71, Almaty, Kazakhstan 050040

PhD

Department of Analytical, Colloid Chemistry and Technology of Rare Elements

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Published

2019-08-02

How to Cite

Daribayeva, G., Magomedov, G. O., Iztaev, B., Zhexenbay, N., & Tyussyupova, B. (2019). Preparation of triticale flour by ion-ozone treatment for pasta quality improvement. Eastern-European Journal of Enterprise Technologies, 4(11 (100), 64–73. https://doi.org/10.15587/1729-4061.2019.174805

Issue

Vol. 4 No. 11 (100) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Gulnur Daribayeva, Gazibek Omarovich Magomedov, Bauyrzhan Iztaev, Nurshash Zhexenbay, Bakyt Tyussyupova

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