Analysis of quality of grain shortbreads for biological activity and medicalbiological assessment

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.147868

Keywords:

biological activity, synergy, grain crispbreads, spelt, medical­biological research, plant additives

Abstract

Quality control of new spelt­based grain crispbreads with the addition of plant additives by the biological activity and medico­biological assessment was examined and analyzed. It was found that plant additives (powders from milk thistle, mountain ash and dog rose fruit) possess a high biological activity. The powders of dog rose and mountain ash are characterized by the high value the activity, which is 2,375 conditional units and 1,250 conditional units, respectively. The value of biological activity of spelt is by 2.55 times higher than that of wheat and is 156 conditional units.

The introduction of additives to the composition of crispbreads increases the biological activity of finished products. The grain loaves with the addition of dog rose and ash has the highest biological activity, which is 300 conditional units. and 265 conditional units, respectively. In terms of biological activity, the synergy effect of BAS of original components was detected, while the effect of antagonism was not recorded. A comparative analysis of biological activity of grain crispbreads and crispbreads of well­known brands revealed that the new products are characterized by a high value of biological activity. This attests to the prospects of development and bringing out to consumer market of the new spelt­based products.

The results of medical­biological research prove the results of biological activity and indicate that the developed grain crispbreads possess antioxidant activity and hepatoprotective action. This is proved by the indicators of the level of hepatic markers that indicate the hepatoprotective effectiveness of the products. The results of the impact of the additive on dysbiosis degree and on the MDA content revealed that the new products with the addition of milk thistle have antioxidant properties.

Based on the research, the expediency of manufacturing new grain spelt­based crispbreads with the addition of enriching additives was substantiated. This enables us to obtain wellness products with a high biological activity and prophylactic properties

Author Biographies

Maryna Mardar, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor, Vice-Rector

Svitlana Vikul, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Food Chemistry and Expertise

Rafaela Znachek, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

Postgraduate student

Department of Marketing, Business and Trade

Tetiana Bordun, Odessa National Academy of Food Technologies Kanatna str., 112, Odessa, Ukraine, 65039

PhD, Associate Professor

Department of Technology of Mixed Feed and Biofuel

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Published

2018-11-22

How to Cite

Mardar, M., Vikul, S., Znachek, R., & Bordun, T. (2018). Analysis of quality of grain shortbreads for biological activity and medicalbiological assessment. Eastern-European Journal of Enterprise Technologies, 6(11 (96), 69–76. https://doi.org/10.15587/1729-4061.2018.147868

Issue

Vol. 6 No. 11 (96) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Maryna Mardar, Svitlana Vikul, Rafaela Znachek, Tetiana Bordun

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