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- Title
Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients.
- Authors
Bashta, Alla; Ivchuk, Nadija; Bashta, Oleksandr
- Abstract
Introduction. The purpose of research is to obtain and investigate the composition of malts with high content of deficient micronutrients and enrichment with selected raw materials the rye-wheat bread. Materials and methods. To obtain mineralized grain raw materials, maize and oat were germinated using solutions of zinc salt (ZnSO4) and chromium one (4 2 2 CrK(SO) ×10H O) of different concentrations: 0.001%, 0.002%, 0.003%, 0.004%, and 0.005%. X-ray fluorescence analysis was used to determine the mineral composition of grain and malt and stripping voltammetry method to determine the zinc content. Results and discussion. The optimum concentration of zinc salt in soaking water equaled 0.002%, at which the zinc content of the enriched maize increased by 6.7 times compared to the original grain. For the enrichment of grain with chromium ions, the chromium salt concentration in soaking water should not exceed 0.001%. According to the X-ray fluorescence analysis the mineral content in enriched malt is increasing, the content of zinc increased by 6 times in comparison with the original, and content of chromium by 3 times, that indicate the possibility of the source raw material mineral composition correcting by soaking and germinating grain in aqueous solutions of microelement salts. To enrich the food products with mineralized malts, ryewheat bread was chosen as the traditional product in this work. Mineralized malts have a positive effect on the lifting power of yeast, and more so when zinc salts are added. This indicates a reduction in the duration of the technological process. Studies of influence of the inserted mineralized malt's weight part on the quality indicators of rye-wheat bread showed that the optimal amount is the introduction of 10% by weight of flour. Conclusions. The addition of such mineralized raw materials to food products formula will enrich them with biologically active substances gives them functional properties.
- Subjects
FOOD composition; X-ray spectroscopy; SALTWATER solutions; CORN; RAW foods; MALTING; FLOUR; OATS
- Publication
Ukrainian Journal of Food Science, 2019, Vol 7, Issue 2, p239
- ISSN
2310-1008
- Publication type
Article
- DOI
10.24263/2310-1008-2019-7-2-8