Удосконалення технології халви соняшникової шляхом використання порошку з виноградних кісточок

Abstract

Проаналізовано основні причини псування халви соняшникової – окиснення жирів та відокремлення олії під час зберігання. Для запобігання цим процесам запропоновано додавання порошку з виноградних кісточок. За результатами дослідження підтверджено уповільнення процесів окиснення та відділення жиру. Установлено, що раціональним дозуванням обраної добавки в технології соняшникової халви є 5% до білкової маси.

The main reasons for deteriorating sunflower halva are oil sepatation and rancidity during the storage oxidation of fats were analyzed. Adding grape seeds powder, which contains a large number of polyphenolic compounds with high antioxidant activity, but also dietary fiber, which is characterized by good fatretention capacity was suggested to prevent these processes. The influence of the chosen supplement on the halva fat state was analyzed by changing the acid and peroxide numbers. Test halva samples were confirmed to be accumulating free fatty acids slowly than in the control. The sample of sunflower halva with a content of 5.0% were noticed to have the control value of the acid number only for 78 days of storage, which demonstrate an extension of the finished product shelf life by 1.3 times. The study of the peroxide number showed that the grape seeds powder exhibits antioxidant properties, that is the formation of secondary oxidation products of fat in the presence of this supplement is much slower than in the control sample of halva. The amount of oil separated was determined as the difference between the samples masses at the beginning and end of the shelf life, which was 80 days. Studies have shown that the control sample separates a large amount of oil, and the test samples mass not to change during the entire period of the experiment. Based on studies of the effect of grape seeds powder on the organoleptic characteristics of the finished product, the rational dosage of the chosen additive in the sunflower halva technology prover to be 5% to the protein mass. The best distribution of the powder occurs at the temperature of 75…80 °C during the formation of halva structure with large caramel fibers. The product acquires a brown shade, remains its fibrous-layered structure and brittle texture. Physico-chemical indicators of halva are relatively unchanged and are within the limits set by regulatory documentation.