Study of microelement distribution uniformity in a bulk of dough enriched with dietary supplements

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.140134

Keywords:

dough preparations, supplement based on chelate complex, volume distribution of microelement

Abstract

The expediency of introduction of dietary supplements based on the chelate complex in food systems and ensuring uniformity of their distribution was substantiated. The objective was to elucidate uniformity of distribution of microelements sorbed on carrier macromolecules and the effect of supplements on functional and technological properties of the dough preparations. Preparations from yeast, puff pastry and unleavened dough with introduced supplements based on the chelate complex were the study subjects. Distribution of the dietary supplement based on the chelate complex in the food system volume and its influence on functional and technological properties of the food systems under study was elucidated. Nuclear magnetic resonance and electron paramagnetic resonance methods, low-temperature calorimetric method and rheological study methods were used.

It has been established that powdered supplements based on the stabilized chelate affect mobility and interaction of water molecules with environment of the test dough preparations. It was proved that introduction of metal chelate in the form of a powdered food supplement makes it possible to ensure uniformity of metal distribution in the volume of the preparations under study. It was determined that an increase in amount of chilled water takes place in the dough samples with an introduced dietary supplement based on the chelate complex in comparison with the control samples. The established data indicate growth of amount of bound water provided that a supplement was added. It was noted that the stabilized chelate was mainly in a saturated state since water of the dough preparations was in a «bound» state. A change of elastic properties was established in the test dough preparations with a dietary supplement based on the chelate complex. The obtained results are explained by the change of free to bound water ratio in the food systems under study.

The prospects of using powdered supplements with stabilized metal chelates in technologies of food enrichment were proved. It was pointed out that the task of further studies consists in determination of distribution of other microelements of the chelates forming the basis of dietary supplements in the volume of food systems.

Author Biographies

Tatyana Golovko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of commodity research in customs business

Micola Pogozhikh, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of physical and mathematical and engineering-technical disciplines

Andrey Pak, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of physical and mathematical and engineering-technical disciplines

Nicolay Golovko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of Department

Department of commodity research in customs business

Alina Pak, Kharkiv Institute of Trade and Economics of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of merchandising and examining the quality of goods

Myushfik Bakirov, Kharkiv College of Trade and Economics of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, Associate Professor

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Published

2018-08-08

How to Cite

Golovko, T., Pogozhikh, M., Pak, A., Golovko, N., Pak, A., & Bakirov, M. (2018). Study of microelement distribution uniformity in a bulk of dough enriched with dietary supplements. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 42–48. https://doi.org/10.15587/1729-4061.2018.140134

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov

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