Determining the effect of raw materials moisture and lipid content on the technological properties of the extruded protein-fat system

Authors

DOI:

https://doi.org/10.15587/1729-4061.2023.285132

Keywords:

extrusion, protein-fat system, meal, corn grits, moisture content, lipid content, porosity

Abstract

The way to solve the problem of correcting technological indicators, in particular porosity and moisture content, in extruded protein-fat systems based on soybean, rapeseed, hemp meal, and corn grits is considered. The peculiarity of the work is the substantiation of the rational ratio of the content of moisture and lipids in the raw components of the extrudate, which is an important aspect of rationalizing the composition and improving the texture of innovative extruded products based on the specified raw materials.

The object of the research is technological indicators, in particular the porosity and moisture content of the extruded protein-fat system, depending on the moisture and lipid content in the raw components. A rational ratio of moisture content (10.5...12.5 %) and lipids (3.5...5.0 %) in the raw material for the extruded protein-fat system was determined. The use of refined palm olein as an oil product resistant to oxidative deterioration, which should be added to raw components in order to correct the technological properties of the finished product, is substantiated.

The developed protein-fat system of reasonable composition has an advantage over a commercial similar product in terms of crude protein content (29.0 % vs. 8.2 %), porosity (130.0 % vs. 105.0 %) and cost ($ 916/t vs. $ 2,798/t). The obtained data are explained by the fact that a complex of components was used, some of which are production waste, with reasonable moisture and lipid content, which improved the technological characteristics of the extrudate. An applied aspect of using this scientific result is the possibility of rationalizing the extrusion process of oilseed meal to achieve the desired texture, porosity and stability of the lipid component of the product

Author Biographies

Victoriіa Papchenko, Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine

PhD, Senior Researcher, Deputy Director for Science

Galyna Stepankova, State Biotechnological University

PhD, Associate Professor

Department of Bakery and Confectionery Technology

Olena Karatieieva, Mykolayiv National Agrarian University

PhD, Associate Professor

Departament Biotechnology and Bioengineering

Iryna Balandina, O. M. Beketov National University of Urban Economy in Kharkiv

PhD, Аssociate Professor

Department of Tourism and Hospitality

Denys Shapovalenko, O. M. Beketov National University of Urban Economy in Kharkiv

PhD

Department of Tourism and Hospitality

Andrii Kariuk, O. M. Beketov National University of Urban Economy in Kharkiv

Senior Lecturer

Department of Tourism and Hospitality

Yevhenii Statyvka, National University of Civil Defence of Ukraine

Lecturer

Department of Fire and Rescue Training

Olha Bakumenko, Sumy National Agrarian University

PhD, Associate Professor

Department of Plant Protection named after Associate Professor Mishnyov A. K.

Andrii Melnyk, Sumy National Agrarian University

Doctor of Agricultural Sciences, Professor

Department of Garden Design and Forestry

Serhii Нorbas, Sumy National Agrarian University

PhD, Associate Professor

Department of Garden Design and Forestry

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Determining the effect of raw materials moisture and lipid content on the technological properties of the extruded protein-fat system

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Published

2023-08-31

How to Cite

Papchenko, V., Stepankova, G., Karatieieva, O., Balandina, I., Shapovalenko, D., Kariuk, A., Statyvka, Y., Bakumenko, O., Melnyk, A., & Нorbas S. (2023). Determining the effect of raw materials moisture and lipid content on the technological properties of the extruded protein-fat system. Eastern-European Journal of Enterprise Technologies, 4(11 (124), 37–46. https://doi.org/10.15587/1729-4061.2023.285132

Issue

Vol. 4 No. 11 (124) (2023): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2023 Victoriіa Papchenko, Galyna Stepankova, Olena Karatieieva, Iryna Balandina, Denys Shapovalenko, Andrii Kariuk, Yevhenii Statyvka, Olha Bakumenko, Andrii Melnyk, Serhii Нorbas

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