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- Title
Drying of the composite phytoestrogen materials.
- Authors
Petrova, Zhanna; Snezhkіn, Yurii; Slobodianiuk, Kateryna
- Abstract
Introduction. Compositions from phytoestrogens include components which differ from mono-raw-materials by the high protein and the presence of a significant percentage of lipids. During the processing of raw materials makes sense to develop a mode of the preparing of soybean with inactivation non-food components and drying with maximum preservation of biologically active substances. Materials and methods. During the research methods used by modern means of measuring parameters of drying, such as the time of the experiment, coolant temperature and reduce the weight of the material. To assess the quality of functional products was used standard research methods with using spectroscopy methods. Results and discussion. Developed preparing soybean in which almost completely inactivated trypsin inhibitor - is 4%, or tracks within the error, and increases protein digestibility of 25%. We used the songs: soybeans - carrots (hydro-thermal processed) and carrot-rapeseed (without hydro-thermal processing). To prevent lipid soy and rapeseed them combined with vegetables. The drying process is a binary mixture in the second period. Drying material mode coolant 120 °C reduced by almost half compared to the duration of the process at 70 °C. Acid number increases to 5 - 8%, material at a temperature of 100 °C. Drying Rape-carrot mixture is in a period of falling drying rate of the previous warming material. In drying mode t = 70 °C; V = 3,5 m/s; δ = 10 mm maximum speed of drying is 11.5%/min. The final temperature of the mixture 78 °C. To prevent melayidynovoyi reactions that occur during drying material with protein with high carbohydrate content specified maximum temperature threshold 60-70 °C. With increasing temperature of the coolant increases acid number (at 70 ºC to a critical level of 4.2 - 4.5%, and at 100 °C rising to unacceptable values of 9 - 11%). Conclusions. Created floral compositions in which the most basic food components are stored. Developed preparing regimes soybean and rapeseed to create compositions with drying. As a result, studies were first obtained phytoestrogenic products based on soy and vegetables, canola and vegetables.
- Subjects
PHYTOESTROGENS; DRYING; RAW materials
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p104
- ISSN
2310-1008
- Publication type
Article