Identification of Promising Chickpea Varieties for Enrichment with Selen

Providing the population with ecologically pure protein products of plant origin is an important problem, but the native use of chickpea grains is limited by the presence of anti-nutritional substances in them. As a result of enzymatic processes occurring during the germination of chickpea grains, the content of anti-nutritional substances is significantly reduced. Vegetable protein of chickpea grain has the ability to accumulate inorganic trace elements, transforming them into organic forms, soaking in the process of germination. Taking into account the prevalence of iodine-deficient states, the authors considered it appropriate to use selenium as a micronutrient, namely NaHSeO3 (1 g – 0.52 μg/g of selenium), which is a synergist of iodine and, in an organic-bound state, can quite efficiently combat iodine-deficient a disease. Scientists, breeders and technologists have not identified varieties of chickpeas with quality indicators, which is the most optimal for the process of germination and fortification. Therefore, the object of research is the chickpea grains of various vegetation periods, early ripening and mid-ripening (95 ... 115 and 115 ... 125 days of ripening, respectively), for the growing period of 2014 ... 2018. The total content of proteins of fats and carbohydrates was studied, mathematically processed and optimized according to criteria such as max amount of protein, min growing period, average content of fats and carbohydrates, at least 100 experimental samples of chickpea grains. It is established that early ripe varieties of chickpeas have an optimal protein content of 19.55%, fats – 15.95%, carbohydrates – 64.5%. Mid-ripening chickpea varieties have 18.7% protein, 15.95% fat and 64.75% carbohydrates. From the conducted experiment it is established that early ripe chickpea varieties are the most promising for enrichment with selenium, since the content of protein is superior to mid-ripening varieties by 0.85%, and ripen 20–25 days earlier in the growing season

Influence of Different Concentrations of Legume Flour on the Volume of Extracted Whey in Sour Milk Product

The object of research is fermented milk products based on goat milk, produced by the thermostatic method. The effect of legume flour with the introduction of 1.5; 2.0; 2.5 % by weight of the fermented milk product on the volume of extracted whey formed during a certain centrifugation time of fermented milk product is studied. One of the most problematic areas is that when the recipe ingredients change, even in unknown quantities, their rheological characteristics change. Technological approaches applied by scientists simultaneously with product enrichment change its organoleptic characteristics, thereby reducing the demand for the developed products. The food soy flour, enriched with iodine, and food chickpea flour, enriched with selenium, are used. The study of the volume of extracted whey in the fermented milk product is determined by syneresis analysis. It has been established that the use of legume flour in the concentration range of 1.5–2.5 % by weight of the product affects the structure of the fermented milk product towards its stabilization. Directly proportional dependence to the percentage of flour application is determined. A sample with a legume flour concentration of 2.5 % by weight of the product has the lowest percentage of extracted whey, since the curd in this sample is denser. This is due to the fact that during the joint use flour of legumes and microorganisms in goat milk, lactose decomposes, which, acting on calcium caseinate, replaces it with hydrogen, as a result of which denser fermented milk clot is formed.Compared to analogs of fermented milk products for special dietary nutrition, the use of legume flour provides such advantages as the usual structure and consistency of the product, and also covers the daily requirement for iodine from 12.6 to 21 % and the daily requirement for selenium from 18.4 to 30.6 %

Study of Microelement Distribution Uniformity in a Bulk of Dough Enriched with Dietary Supplements

The expediency of introduction of dietary supplements based on the chelate complex in food systems and ensuring uniformity of their distribution was substantiated. The objective was to elucidate uniformity of distribution of microelements sorbed on carrier macromolecules and the effect of supplements on functional and technological properties of the dough preparations. Preparations from yeast, puff pastry and unleavened dough with introduced supplements based on the chelate complex were the study subjects. Distribution of the dietary supplement based on the chelate complex in the food system volume and its influence on functional and technological properties of the food systems under study was elucidated. Nuclear magnetic resonance and electron paramagnetic resonance methods, low-temperature calorimetric method and rheological study methods were used.It has been established that powdered supplements based on the stabilized chelate affect mobility and interaction of water molecules with environment of the test dough preparations. It was proved that introduction of metal chelate in the form of a powdered food supplement makes it possible to ensure uniformity of metal distribution in the volume of the preparations under study. It was determined that an increase in amount of chilled water takes place in the dough samples with an introduced dietary supplement based on the chelate complex in comparison with the control samples. The established data indicate growth of amount of bound water provided that a supplement was added. It was noted that the stabilized chelate was mainly in a saturated state since water of the dough preparations was in a «bound» state. A change of elastic properties was established in the test dough preparations with a dietary supplement based on the chelate complex. The obtained results are explained by the change of free to bound water ratio in the food systems under study.The prospects of using powdered supplements with stabilized metal chelates in technologies of food enrichment were proved. It was pointed out that the task of further studies consists in determination of distribution of other microelements of the chelates forming the basis of dietary supplements in the volume of food systems

Devising a Technology for Making Flour From Chickpea Enriched with Selenium

The paper reports results from developing a technology of chickpea flour enriched with selenium. The devised technology would allow the intake of the organic forms of the microelement whose deficiency is suffered by 17 % of the global population.The study has found that the degree of selenium accumulation is affected by the protein content in the native grain. It is rational to use solutions for germination, which are the carriers of 75 μg of selenium. 95...99 % of selenium in sprouted grains are accumulated in the cotyledon, in the protein fraction. During the germination of grains, the amino acid composition increases considerably. The content of leucine, lysine, arginine, and tryptophan increases by 87, 76, 80 %, and 55 %, respectively. The base of the substituted amino acids are aspartic and glutamic acids and their amides, whose share in the non-sprouted grains of chickpea accounts for 67 %, and in the sprouted grains – 70 %.The devised technological protocol of chickpea flour production differs from the control one by that the washing and disinfection of chickpea grains are performed in an aqueous solution of citric acid (pH 3.5...4.0). Afterward, the grains germinate in a solution of NaHSeO3 for 48 hours.As regards the organoleptic indicators, the proposed flour has a light-yellow color, a smell that is peculiar to chickpea flour, its taste has no bitterness and sour flavors. In terms of its physical-chemical indicators, the differences from control are observed in the mass share of moisture, by 1 % less than that of the control sample, and the mass fraction of fat, which decreases by 2 %. There is a 0.5 % increase in the mass fraction of total ash and the mass fraction of fiber. Regarding the content of mercury, arsenic, lead, the proposed chickpea flour's levels are not higher than those permissible for human consumption; it does not contain cadmium, and its content of copper is less than the permissible level by 1 mg/g. As regards the number of mesophilic aerobic and facultative anaerobic microorganisms, mold fungi, and yeast, the developed chickpea flour is safe for use. It includes neither bacteria from the group of Escherichia coli nor pathogens of bacteria from the genus Salmonella.Our study has allowed us to argue that the developed chickpea flour is a carrier of 52 μg of selenium in the bioavailable organic form that provides 65 % of daily requirement in selenium for an adult healthy perso

Substantiation of the Expediency to Use Iodine-enriched Soya Flour in the Production of Bread for Special Dietary Consumption

We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been investigated, as well as the content of toxic elements and iodine content in the developed soy flour. The rationally permissible formulation ratios have been proven experimentally. The quality indicators confirmed the possibility of using enriched soy flour in the process of making bread for special dietary consumption.The conducted complex of studies provides recommendations for technologists for production of bread with special dietary properties. That will make it possible to expand a range and to fill the market with products, which are in short supply now. A lack of the mentioned products is about 15 % of the total production of bakery products. We established that the iodine content is 50 μg per 100 g in the developed soy flour. The developed flour complies with the regulatory and technical documentation for food soy flour in terms of quality and safety. The rational dosage of the developed soy flour to green buckwheat flour is 10 % in new bread formulations. It will be rational to replace 15 % of buckwheat flour with 10 % of the developed soy flour and 5 % of carrot or beet powder in products with vegetable powders.The bread developed according to new formulations complies with DSTU 4588 for "Bakery products for special dietary consumption" in terms of organoleptic and physical-and-chemical parameters. The content of organically bound iodine is 48.9; 49.4; 50.0 mcg per 100 g 72 hours after baking in the bread made by the new formulations.Our study has made it possible to state that bread that is made according to the new formulations satisfies 1/3 % of the daily need for iodin

Investigation of Change of Quality Indicators of Gluten-free Bread During Storage

The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of the sale of special bread was scientifically substantiated and experimentally confirmed. The relevance of the studies carried out is due to the shortage of special dietary consumption products, the under-filling of the market for which is about 23 % of the total production. As a result of the study, it was found that the composition of the powder from carrots of the Daucus carota variety and the powder from the beets of the Beta vulgaris L. variety contained vitamins: А, Е, С, В1, В5, В6, В9, В12, K, РР and trace elements: Ca, Mg, Fe, Cu, I, Se, Zn. Vitamins A, E, C, В6, В9, В12 and microelements: Mg, Fe, Cu, I, Se, Zn are found in soy and chickpea flour. The degree of nutrient retention after the manufacture of specialized bread and after 72 hours of storage has been determined. Losses occur in the content of vitamins A, E, C and trace elements Fe, Cu. After 72 hours of storage, the developed types of bread, provided that 100 g per day are consumed, cover 50 % of the daily requirement for fortified vitamins and microelements. It has been established that the terms of sale of the "Protein" bread are 48 hours. The sales terms of "Carrot" and "Beet" bread are 72 hours, the decrease in the degree of staling of the bread is due to the use of vegetable powders (carriers of pectin), which is confirmed by an increase in the hydrophilic properties of the crumb of bread. The established patterns are important for scientists that they are working on the creation of gluten-free bread for dietary nutrition with improved quality indicators during storage, which is one of the priority and urgent tasks of the food industr