Дослідження хімічного складу та вмісту акумульованого йоду в зернах сої

Abstract

На основі аналітичних досліджень визначено актуальність питання збагачення хлібобулочних виробів йодом шляхом використання соєвого борошна, одержаного внаслідок спеціальної підготовки зерен сої. Досліджено хімічний склад різних сортів сої та визначено перспективність використання ранньостиглих сортів сої в рамках вищевказаної технології. Визначено вплив технологічних чинників на вміст акумульованого йоду в зернах сої, що є підґрунтям для подальших досліджень.

On the basis of the conducted analytical research, the perspective of the development of technologies aimed at solving iodine deficiency issue is determined. According to the results of the literature review, the relevance and feasibility of introducing an approach for the enrichment of bakery products with iodine is determined. The existing technological approaches to the iodine enrichment of bakery products are analyzed and the advantages and disadvantages of these technologies are identified. The perspective of using soy flour, a source of vegetable protein, in food technology is updated. The relevance of using the approach of soybean grains enrichment with iodine by their pre-treatment – soaking of soybean grains – is determined. Chemical composition of soybean grains of different varieties (40 varieties were investigated) and yield years (2016–2018) were specified in view of their further use in iodine-enriched bakery products. The perspective of using early maturing soybean varieties with the most optimal performance is determined. The influence of technological factors – soybean grade, concentration of iodine in the soaking solution, holding time – on the conditions of iodine accumulation from the solutions of soybean grains is studied. The obtained results formed the basis for further research. Organoleptic indicators of soybean grains were identified depending on the influence of technological factors - soybean variety, iodine concentration in the soaking solution, and holding time. According to the results of the research, it is determined that the increase of iodine in the soaking solution leads to an increase in the share of accumulated iodine in the grain composition. It is found that critical point that should be taken into account in the subsequent research is the conditions of soaking – duration and concentration of iodine in the solution, which can lead to the deterioration of grains and absence of its possibility of further use in bakery technology. The relevance of further research in this area and establishment of certain conditions concerning the subsequent use of soybean grains in the technology of flour and bakery products based on it.