Технологія здобного печива з використанням порошків із виноградних вичавків: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.01 – технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів

Abstract

Дисертаційну роботу присвячено розробці та науковому обґрунтуванню технології здобного печива з використанням продуктів переробки виноградних вичавків, а саме порошку з виноградних кісточок (ПВК) та порошку з виноградних шкірочок (ПВШ). Порошки характеризуються значною антиоксидантною ємністю, причому порошок з виноградних шкірочок – більш високою, ніж порошок з виноградних кісточок. Отримані дані є передумовою для створення технології здобного печива з антиоксидантними властивостями подовженого терміну зберігання. Встановлено закономірності формування структури тіста для здобного печива у присутності порошків з виноградних кісточок та з виноградних шкірочок, які полягають у підвищенні його ефективної та пластичної в’язкості, зменшенні модулів пружності й еластичності та зниженні адгезійних властивостей. Досліджено зміни кислотного та пероксидного чисел жирів у здобному печиві протягом зберігання та встановлено, що внесення дослідних порошків сприяє більш повільному зростанню кислотного числа, гальмує процеси накопичення продуктів первинного окиснення. Здобне печиво з додаванням виноградних порошків має високі органолептичні показники, вищий вміст біологічно активних речовин, у тому числі потужних антиоксидантів, подовжені терміни зберігання та нижчу собівартість у разі внесення ПВК взамін частки какао порошку. За результатами розрахунків економічної ефективності встановлено, що впровадження у виробництво запропонованих технологій здобного печива з використанням виноградних порошків є економічно доцільним.

The dissertation is devoted to the development and scientific substantiation of the technology of butter biscuits using the products of grape pomace processing, 23 namely grapeseed powders and grapeskin powders. The powders are made from pomace of grape grown in the Odessa region, at Orion LLC (Odessa) under the trademark "Oleo Vita". An analytical review of literature sources was conducted, practical experience of using products of processing of vegetable raw materials in the technology of butter biscuits was studied and analyzed. The theoretical and practical approaches to the processing of grape pomace into products with high food potential are considered. The results of the review of the current domestic market of grape processing products and the analysis of their use in food technologies are given. A study of the chemical composition of grapeseed powders and grapeskin powders showed that the content of essential nutrients and biologically active substances in grape powders of 2015 and 2016 is practically at the same level. The difference in the content of the individual constituent of the powders is in the range of 1.0-5.0%. Grapeseed powders differ from grapeskin powders with higher fat content, less mono- and disaccharide content, magnesium (by 6.8% on average) and phosphorus (by 18.8% on average). The presence of a large number of non-starch polysaccharides and lignin makes powders a valuable source of dietary fiber, with grapeseed powders containing mainly cellulose, hemicellulose and lignin, while pectin substances occupy a large proportion of the grapeskin powders. The high content of polyphenolic compounds indicates the antioxidant properties of the additives. Moreover, it is higher in skin powder than in seed powder. The difference in the content of polyphenols is about 20%. Both powders are characterized by significant antioxidant capacity, with capacity of grapeskin powders being higher than one of the grapeseed powders. The data obtained is a prerequisite for creating a technology of butter biscuits with antioxidant properties and prolonged storage life. The results of the study of lipase activity indicate that it is low in the experimental powders. Grapeseed powders and grapeskin powders show a higher water absorption and fat solubility compared to wheat flour. Their adding leads to a decrease in the yield of gluten and to its strengthening, and under certain dosages of powders (12.0% of grapeseed powders and 13.0% of grapeskin powders) it is impossible to wash the gluten, it crumbles. Therefore, adding powders in such quantities and above makes it possible to obtain biscuits with a delicate, crumbly texture. The starch suspension temperature at maximum viscosity when grape powders are added decreases, which can be a guarantee of slowing down the starch retrogradation process and will preserve the biscuits’ structure during its storage. Rational dosages of the selected powders are substantiated. They were: 20.0% of grapeseed powders and 16.0% of grapeskin powders by weight of flour, 50.0% grapeskin powders by weight of cocoa powder. The regularities of forming the structure of the dough for butter biscuits in the presence of grapeseed and grapeskin powders, which are to increase its effective and plastic viscosity, reduce the modulus of resilience and elasticity and reduce the adhesive properties. This helps to increase the stability of the system during the molding and to preserve better the shape of the biscuits and drawing on its surface. During the processing of the dough with the addition of grape powders, it will less stick to the working details of the forming equipment, which will facilitate its work and will lead to a reduction of production losses of the dough while processing and molding. Butter biscuits technology has been developed, which differs from the existing technologies by using natural raw materials, by the absence of synthetic food additives, by adding at the stage of formation of sugar-fat emulsion of fine grape powders with a high content of polyphenolic compounds, food fibers and macros. This allows to obtain products with high nutritional value and high quality. Changes in the acid and peroxide numbers of fats in biscuits during storage were investigated, and it was found that the adding of experimental powders contributes to a slower increase of the acid number and inhibits the accumulation of primary oxidation products. The study of the influence of grape powders on the sorption-desorption processes occurring in the experimental biscuits samples, shows that all samples adsorb moisture almost equally and have a very similar pore structure. Biscuits with grape powders have good organoleptic characteristics, higher content of biologically active substances, including powerful antioxidants, longer storage life and lower cost in the case of replacing part of cocoa powder by grapeseed powders. According to the results of the cost-effectiveness calculations, it was found that the introduction into production of the proposed technologies of biscuits with adding of grape powders is economically feasible. For new types of biscuits “Americano”, “Korysne” and “Dobre” with grapeseed powders, “Vynogradno-vershkove” and “Vynogradno-maslyane” biscuits with grapeskin powders recipes and technological instruction have been created and approved by the enterprise of the industry - LLC "Charivna Mozaika". Biscuit technology was tested at LLC "Charivna Mozaika", LLC "UkrainianSlovenian enterprise "Bakery Complex "Kulinichivsky", PE "Neklesa OP", JSC "Konti", FO-P "Zhirko SO".