Study of microelement distribution uniformity in a bulk of dough enriched with dietary supplements
Keywords:dough preparations, supplement based on chelate complex, volume distribution of microelement
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.
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Copyright (c) 2018 Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov
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