Technology of preparation and determination of the properties of kvas from table beet for use in bakery
DOI:
https://doi.org/10.31548/humanhealth.3.2024.35Keywords:
beetroot, vegetable ingredients, food additives, glutenAbstract
In connection with the deterioration of the health of the population of Ukraine, the primary task should be to enrich the usual diet with products of functional purpose and to add natural biologically active additives that contribute to the removal of radionuclides, toxins, normalization of the body's systems and increased immunity. This work is devoted to the study of the process of beet processing and its further use in the bakery and confectionery industries. The refractometric method was used to determine the content of soluble solids. The content of trace elements was determined using the atomic adsorption method. When preparing kvass from table beets, additional raw materials were added: sprouted flax seeds, whey, yeast, viburnum powder, rye bread crackers. It was established that the variety of the Dutch selection Roket differs from the varieties Bordeaux 237 and Cylindra in terms of dry matter, organic acids, dyes and sugars. It is important to note that when improving kvass preparation technology, optimal fermentation conditions and dosing of additives are taken into account in order to maximize the shelf life of the product without losing its quality. In view of the increase in the number of genetic and complicated diseases, it is worth noting the introduction of specialized dietary programs, which are gaining more and more relevance. Such programs have been found to ensure food security and meet all essential nutrient needs. Considered the problem of the need for constant improvement of recipes of food products, study of new gluten-free alternatives and provision of access to high-quality gluten-free products. Studies have proven that the use of natural raw materials in the production of beet kvass is an effective means of improving its quality characteristics. Therefore, a promising direction in the production of flour products is the improvement of the recipe of the existing assortment due to the use of natural plant components of increased biological value. Kvass from table beet can be a source of natural biologically active substances (BAR). Table beets have a rich chemical composition. The nutritional value of beets is additionally balanced by the content of sugars and acids (citric and oxalic), the content of organic substances, minerals and vitamins. The production of bakery products using kvass from table beet as a natural food additive is relevant today.
References
Demchenko St. (2002) The influence of chemical preservatives on the biochemical and transformational changes in succulent plant material during storage. (Doctoral dissertation, National University “Odesa Law Academy”, Odesa, Ukraine).
Gulamovich, S. G. (2022). Perspectives of using standards based on management systems for increasing the competitiveness of fruit and vegetable products in the republic of Uzbekistan. Journal of Pharmaceutical Negative Results, 779784. https://doi.org/10.55439/eced/vol23_iss5/a64
Inyinbor, A. A., Bello, O. S., Oluyori, A. P., Inyinbor, H. E., & Fadiji, A. E. (2019). Wastewater conservation and reuse in quality vegetable cultivation: Overview, challenges and future prospects. Food Control, 98, 489500. https://doi.org/10.1016/j.foodcont.2018.12.008
Karpyk, M. Kukhtyn, V. Selskyi, I. Nazarko, O. Pokotylo, M. Haidamaka (2021). Research of technological properties of bread made with the addition of beet kvass. Scientific Messenger LNUVMB. Series: Food Technologies, 23, 37.
Kitchenko L.M., Nazarenko Yu.V., Okunevska S.O., Tsygura V.V. (2017). Ways to extend the storage period churning yogurt. All-Ukrainian scientific and technical magazine "Technology, energy, transport of agricultural industry", 2 (97), 5658.
Lastukhin Yu. O. (2009). Food supplements. E-codes. Building Obtaining. Properties. Education manual. - Lviv: Center of Europe, 836 p.
Lisovska, T., Stadnik, I., Piddubnyi, V., & Chorna, N. (2020). Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit. Ukrainian Food Journal, 9(1), 159174. https://doi.org/10.24263/2304-974x-2020-9-1-14
Mazorenko D., Mazneva G. (2011). Table beets: progressive technologies and cost standards. Kharkiv: "Miskdruk" publishing house. 2011. 28 p.
Palamarchuk I. I. (2021). Growth, development and yield of table beet using water-retaining granules in the conditions of the forest-steppe of the right bank of Ukraine. Vegetable and melon growing, 70. 4552.
Pavlenkova P.P., Topor G.A. (2010). Study of the possibility of using a coloring concentrate from beets in the production of jelly products. Scientific works of the Odessa National Academy of Food Technology nology, 38(2), 55–59.
Petrova Zh. O. (2014). Innovative technologies of functional production plant powders. Scientific works of the Odessa National Academy food technologies, 46(2), 6469.
Samilyk М., Helikh A., Bolgova N., Ryzhkova T., Sirenko І., Fesyun О. (2020). Substantiation of the choice of fillers for cottage cheese mass. EUREKA: Life Sciences.. Vol. 3. P.38–45. DOI:10.21303/2504-5695.2020.001210.
Samilyk, M., Helikh, A., Bolgova, N., Ryzhkova, T., Sirenko, I., & Fesyun, O. (2020). Substantiation of the choice of fillers for cottage cheese masses. In EUREKA: Life Sciences, 2, 38–45. https://doi.org/10.21303/2504-5695.2020.001210
Savchenko, O., & Kalinichenko, Y. (2019). Technology of making rye-wheat sourdough bread using basil. Technical sciences and technologies, 4(18), 183–191. https://doi.org/10.25140/2411-5363-2019-4(18)-183-191
Shutyuk, S., Vasylenko, А., Bessarab, O.(2016). The research of the amount of heavy metals and nitroso compounds in concеntrated tomato products. Journal of Food science and Technology, 10(3), 5660.
Stadnyk, I., Kolomiiets, O., Dziana, O. (2020). Substantiation of foamy structure formation in a gluten-free biscuit. In Potravinarstvo Slovak Journal of Food Sciences, 14, 1008–1019. https://doi.org/10.5219/1399
Stadnyk, I., Piddubnyi, V., Chahaida, A., Fedoriv, V., Hushtan, T., Kraievska, S., Kahanets-Havrylko, L., & Okipnyi, I. (2023). Energy Saving Thermal Systems on the Mobile Platform of the Mini-Bakery. In Strojnícky časopis Journal of Mechanical Engineering, 73(1), 169186. https://doi.org/10.2478/scjme-2023-0014
Vdovenko S., Palamarchuk I. (2020). Climate change and its effect on the formation of vegetable plant yield in the conditions of Ukraine. The scientific heritage, 3(56), 1216.
Vikhruk T.I. (2001) Comparative assessment of betaine content in red beets// Storage and processing of agricultural raw materials, 1, 3637.
Yakovenko K. Horova T., Yashchuk A. and others (2001) Modern technologies in vegetable production; under the editorship K. I. Yakovenka Kharkiv: IOB of the Ukrainian Academy of Sciences. 2001. 128 p.
Yarovy H., Romanov O. (2017). Vegetable growing: a study guide. Kharkiv: KHNAU, 376 p.
Zhang, J., Wen, C., Zhang, H., Duan, Y., Ma, H. (2020). Recent advances in the extraction of biologically active compounds using subcritical water: a review. Trends in Food Science & Technology, 95, 183195. https://doi.org/10.1016/j.tifs.2019.11.018
Zheplinska, M., Mushtruk, M., Vasyliv, V., Kuts, A., Slobodyanyuk, N., Bal-Prylypko, L., Nikolaenko, M., Kokhan, O., Reznichenko, Y., Salavor, O. (2021). The micronutrient profile of medicinal plant extracts. Potravinarstvo Slovak Journal of Food Sciences, 15, 528–535. https://doi.org/10.5219/1553
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
