Перспективи використання шротів горіхової сировини для збагачення борошняних кондитерських виробів

Abstract

Відзначено, що порівняно з борошном пшеничним вищого ґатунку шроти кедрового та грецького горіха містять значну кількість клітковини, білків із покращеним амінокислотним складом, мінеральних речовин та деяких фенольних сполук, що робить їх перспективною сировиною для збагачення корисними речовинами борошняних кондитерських виробів.

Manufacture of oils and fats is one of the most highly developed branches of the processing industry in Ukraine. Various types of nuts are unconventional raw material, which is becoming more and more popular in oil-and-fat industry. Pine nuts and walnuts, the extraction cakes of which are used in the technologies of a number of food products, gain more popularity when getting the oils. The purpose of using extraction cakes in food products’ technologies is its enrichment in substances useful for a human body. Floury confectionery products are widely popular among the population, which makes the study of an opportunity of their usage for the preparation of extraction cakes of the mentioned nut cultures topical. That made it expedient to compare chemical composition of the extraction cakes of pine nuts and walnuts with top-grade wheat flour as a main raw material for the preparation of floury confectionery products. The content of proteins (with the analysis of amino acid composition), fats, carbohydrates, fiber, ash, minerals and phenolic compositions in additives and wheat flour was evaluated during the research. The peculiarity of chemical composition of the extraction cakes is smaller amount of carbohydrates, which are mostly presented by cellulose. Slightly bigger amount of fat characterizes extraction cakes in comparison with flour that can substantiate the practicability of their application in the technologies of fatcontaining floury confectionery products It is established that extraction cakes of pine nuts and walnuts contain a large amount of proteins. The proteins of the extraction cakes of pine nuts have better amino acid score by tryptophan and lysine comparing with proteins of flour. Proteins of walnut extraction cakes exceed flour by amino acid score by threonine, valine, methionine and cysteine, lysine. Study of mineral composition of extraction cakes demonstrated that nut extraction cakes contain such minerals as potassium, magnesium, copper, manganese, zinc and nickel. The walnut extraction cake is rich in calcium, iron and silicon; the pine nut extraction cake is rich in phosphorus. Extraction cakes sufficiently exceed wheat flour by the content of the studied minerals. It is established that walnut extraction cake contains a large amount of hydroxy- cinnamic acids, tannins and flavonoids. Extraction cake of pine nuts is a source of hydroxy-cinnamic acids and tannins. Therefore, taking into account higher value of chemical composition of the extraction cakes of pine nuts and walnuts comparing with top-grade wheat flour it is possible to make a conclusion concerning the prospectivity of their use for the enrichment with useful substances of floury confectionery products.