Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.276429

Keywords:

flour from extruded sunflower seed kernels, crackers, nutritional properties, food supply for military personnel

Abstract

Flour confectionery products have an unstable polyphase structure that needs stabilization. The nutrient composition of these products is characterized by a high content of sugar and saturated fatty acids. The content of protein, dietary fiber, vitamins, and minerals is low. This predetermines the feasibility of using the latest raw materials. This paper has proven the possibility of using flour from extruded sunflower seed kernels (FESSK). FESSK is a unique protein-mineral raw material ingredient that contains essential amino and polyunsaturated fatty acids, as well as biologically active substances.

In FESSK, compared to high grade wheat flour (HGWF), the content of protein increases by 3.1–3.3 times; minerals – 13.80–13.82 times; fiber – 98.91–98.93 times; fat – 2.54–2.56 times; the total amount of essential amino acids – by 3.15–3.19 times. One should note the balance of amino acid composition and the usefulness of FESSK proteins (amino acid number (AAN) of essential amino acids approaches 100 %). Compared to HGWF, FESSK has increased biological value index and utilization rate of amino acid composition, by 48.74 % and 39.29 %, respectively. Of the 13 vitamins necessary for the human body, 12 vitamins (92.3 % of the total amount of vitamins) were identified as part of the FESSK composition. In FESSK, compared to HGWF, fat-absorbing capacity increases by 1.50–1.52 times and water retention capacity by 3.62–3.64 times.

It was found that the addition of 10.0 % FESSK increases wettability by 6.58–11.19 %; expansion rate by (1,0±0,1) %; ash content – 5.71–13.33 times; fat content by 2,19–6,17 %; protein content by 8.29–21.37 %. The integrated quality indicator increases by 5.1–6.8 %. Alkalinity decreases by 1.04–2.06 %. The expediency of the production of crackers with improved nutritional properties to improve the food supply of servicemen in a special period has been proven.

Author Biographies

Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy

Doctor оf Technical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Lidiіa Tovma, National Academy of National Guard of Ukraine

PhD, Associate Professor

Department of Technical and Rear Support

Victoria Yevlash, State Biotechnological University

Doctor of Technical Sciences, Professor

Deparment of Chemistry, Biochemistry, Microbiology and Food Hygiene

Tetiana Lazarieva, Ukrainian Engineering Pedagogics Academy

Doctor of Pedagogical Sciences, Professor

Department of Food Technology, Light Industry аnd Design

Olga Blahyi, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Food Technology, Light Industry аnd Design

Alexandr Alexandrov, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Food Technology, Light Industry and Design

Mykola Riabchykov, Lutsk National Technical University

Doctor of Technical Sciences, Professor

Department of Light Industry Technologies

Karyna Svidlo, O. M. Beketov National University of Urban Economy in Kharkiv

Doctor of Technical Sciences, Professor

Department of Tourism and Hospitality Management

Natalia Korolyova, Ukrainian Engineering Pedagogics Academy

Senior Lecturer

Department of Physical Education

Educational Institute of Pedagogy, Psychology, Management of adults

Tatyana Gontar, Ukrainian Engineering Pedagogics Academy

PhD, Associate Professor

Department of Restaurant, Hotel and Tourism Business

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Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period

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Published

2023-04-29

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Tsykhanovska, I., Tovma, L., Yevlash, V., Lazarieva, T., Blahyi, O., Alexandrov, A., Riabchykov, M., Svidlo, K., Korolyova, N., & Gontar, T. (2023). Development of technology of crackers wuth increased food value to improve the food supply to military servants during a special period. Eastern-European Journal of Enterprise Technologies, 2(11 (122), 24–37. https://doi.org/10.15587/1729-4061.2023.276429

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Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production

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Technology and Equipment of Food Production

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Copyright (c) 2023 Iryna Tsykhanovska, Lidiіa Tovma, Victoria Yevlash, Tatyana Lazareva, Olga Blahyi, Alexandr Alexandrov, Mykola Riabchykov, Karyna Svidlo, Natalia Korolyova, Tatyana Gontar

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