Встановлення характеру та частки зміни поживних речовин при виробництві хліба з додаванням сиропу шипшини

Автор(и)

DOI:

https://doi.org/10.15587/1729-4061.2024.297772

Ключові слова:

пшеничне борошно, сироп шипшини, хліб з добавкою, аскорбінова кислота, фенольні сполуки, бета-каротин

Анотація

У щоденному раціоні хліб є відмінним носієм поживних речовин для організму. У цьому напрямку сироп шипшини (СШ) може бути незамінним в якості добавки для виробництва широкого асортименту хлібобулочних виробів. Одним із факторів, що обмежують широке застосування СШ у хлібопекарському виробництві, є недостатня вивченість його біологічної цінності та зміни частки поживних речовин у технологічному процесі. Таким чином, метою дослідження є аналіз харчової цінності, вітамінно-мінерального складу пшеничного борошна "Азаматлі-95" першого сорту (А95ПБ), СШ сорту "R. canina" та хліба з додаванням СШ. Встановлено, що при додаванні 5, 10 і 15 % СШ до А95ПБ у зразках хліба значно збільшується вміст в г/100 г: глюкози (0,09±0,05), фруктози (0,15±0,08), сахарози (0,02±0,01) та фенольних сполук (0,38±0,1); в мг/100 г: бета-каротину (0,152±0,076), вітаміну С 33,6±16,3), калію (40,07±20,03), магнію (36,49±18,25), фосфору (20,94±10,47); у мкг/100 г: заліза (128,86±64,43) та цинку (18,95±9,47) і незначно збільшується вміст в г/100 г: крохмалю, білків і рафінози (0,01±0,01), клітковини (0,04±0,02), пектинових речовин (0,03±0,01); в мг/100 г: тіаміну (0,006±0,003), рибофлавіну (0,013±0,006), ніацину (0,015±0,008), кальцію (5,39±2,7), натрію (1,25±0,62), сірки (5,99±2,99); в мкг/100 г: йоду (0,42±0,21), кобальту (0,62±0,31) з відхиленням від кращого зразка хліба з додаванням 10 % СШ до А95ПБ. Отримані рівняння регресії (АЕ<7 %) дозволяють спрогнозувати і встановити взаємозв'язок між часткою зміни поживних речовин, вітамінів і мінералів, що істотно змінюються у технологічному процесі та збільшенням їх вмісту в хлібі

Спонсор дослідження

  • We express our gratitude to the Department of Food Engineering and Expertise of the Azerbaijan Technological University.

Біографії авторів

Yashar Omarov, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Associate Professor

Department of Food Engineering and Expertise

Eldaniz Bayramov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Aygun Haciyeva, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Sevda Gurbanova, University of Technology of Azerbaijan

Doctor of Philosophy in Biology, Acting Assistant Professor

Department of Food Engineering and Expertise

Mehriban Aslanova, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Acting Assistant Professor

Department of Food Engineering and Expertise

Mehman İsmayılov, University of Technology of Azerbaijan

Doctor of Philosophy in Technics, Associate Professor

Department of Food Engineering and Expertise

Ahad Nabiyev, University of Technology of Azerbaijan

Doctor of Biological Sciences, Рrofessor

Department of Food Engineering and Expertise

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Встановлення характеру та частки зміни поживних речовин при виробництві хліба з додаванням сиропу шипшини

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Опубліковано

2024-02-28

Як цитувати

Omarov, Y., Bayramov, E., Haciyeva, A., Gurbanova, S., Aslanova, M., İsmayılov, M., & Nabiyev, A. (2024). Встановлення характеру та частки зміни поживних речовин при виробництві хліба з додаванням сиропу шипшини. Eastern-European Journal of Enterprise Technologies, 1(11 (127), 6–19. https://doi.org/10.15587/1729-4061.2024.297772

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Розділ

Технології та обладнання харчових виробництв