S. Ibraimova, R. Uazhanova, M. Mardar, A. Serikbaeva, N. Tkachenko, D. Zhygunov
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Based on the analysis of the chemical composition, it was found that bread with the inclusion of 3 % crushed juniper fruits is characterized by an increased content of protein, fiber, vitamins, micro- and macroelements compared to the control sample. The influence of juniper on microbiological parameters and shelf life of the finished product was established. The new type of fortified bread with the addition of 3 % crushed juniper fruits can be stored without changing the quality indicators for up to 72 hours, which exceeds the same indicator of the control bread sample. In the course of the study, the influence of juniper on the antioxidant activity and safety indicators of bread was determined. The inclusion of crushed juniper fruits in the bread made it possible to double the antioxidant activity compared to the control sample, which is 15.5 and 7.5 mg/100 g, respectively. In terms of safety indicators, the developed bread fully meets the requirements of regulatory documents. 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引用次数: 5
摘要
为了确定杜松果(Juniperus communis L)对面包品质形成的影响,对一种营养价值更高的新产品的成分组成进行了优化。采用响应面法对配方进行优化。当氯化钠质量分数为1.45%,杜松果碎质量分数为3.17%时,新面包质量综合指标达到最大值。根据开发的配方,开发了产品的原型,并确定了主要质量指标。通过化学成分分析发现,添加3%杜松子碎的面包,其蛋白质、纤维、维生素、微量元素和大量元素的含量均较对照样品有所提高。研究了杜松对成品微生物学参数和保质期的影响。添加3%杜松子碎的新型强化面包可在不改变质量指标的情况下保存长达72小时,超过对照面包样品的相同指标。在研究过程中,测定了杜松对面包抗氧化活性和安全指标的影响。与对照样品(分别为15.5毫克/100克和7.5毫克/100克)相比,在面包中加入粉碎的杜松果使其抗氧化活性增加了一倍。在安全指标方面,研制的面包完全符合规范性文件的要求。所获得的结果使推荐生产一种新型强化面包成为可能,这种面包的配方中含有粉碎的杜松子,具有更高的营养价值,这将扩大保健产品的范围
Development of Recipe Composition of Bread With the Inclusion of Juniper Using Mathematical Modeling and Assessment of Its Quality
In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe composition, the response surface methodology was used. The maximum value of the complex indicator of the quality of new bread is noted when the mass fraction of sodium chloride is 1.45 % and the mass fraction of crushed juniper fruits is 3.17 %. According to the developed recipe, prototypes of the product were developed and the main quality indicators were determined. Based on the analysis of the chemical composition, it was found that bread with the inclusion of 3 % crushed juniper fruits is characterized by an increased content of protein, fiber, vitamins, micro- and macroelements compared to the control sample. The influence of juniper on microbiological parameters and shelf life of the finished product was established. The new type of fortified bread with the addition of 3 % crushed juniper fruits can be stored without changing the quality indicators for up to 72 hours, which exceeds the same indicator of the control bread sample. In the course of the study, the influence of juniper on the antioxidant activity and safety indicators of bread was determined. The inclusion of crushed juniper fruits in the bread made it possible to double the antioxidant activity compared to the control sample, which is 15.5 and 7.5 mg/100 g, respectively. In terms of safety indicators, the developed bread fully meets the requirements of regulatory documents. The results obtained make it possible to recommend for production a new type of fortified bread with increased nutritional value with the inclusion of crushed juniper fruits in its recipe, which will expand the range of health products