DOI: http://dx.doi.org/10.31838/jcr.07.12.163
INTRODUCTION
The problem of rational and nutritious nutrition is
given great attention all over the world. In solving this problem, an important
place is occupied by expanding the range of products for therapeutic and
prophylactic purposes due to the use of non-traditional types of raw materials.
The attention of manufacturers of bakery products is increasingly attracted to
medicinal and aromatic plants due to their unique chemical composition, high
biological activity, immunomodulating, antioxidant, antimicrobial properties,
which can also be manifested in products prepared using them. It should be
noted that the aboveground phytomass is used mainly, namely grass, leaves,
flowers, fruits. Alienation of aboveground phytomass does not significantly
affect the reproductive ability of plants and does not upset the balance in
cenosis, that is, their natural reproduction [1-5].
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Particular attention is paid to medicinal plants in the region. It is the
proximity of raw materials to consumers that contributes to the rational use of
raw materials of the regions themselves, increase the economic efficiency of
production, including food production, reduce costs and enrich foods with
essential nutrients of non-nutritional origin.
Medicinal plants and herbal supplements containing
polysaccharides are used as medicinal and prophylactic agents. The use of
medicinal herbs in traditional medicine is now especially important. Plants
have many advantages over chemical medications. The main advantages of their
use are the absence of side effects and complex effects on the body. The
problem of human health is considered the most urgent problem of modern
medicine, therefore phytopreparations play a significant role in protecting, as
well as improving and strengthening the health of millions of people.
Of scientific and practical interest is massively
growing in the territory of Central Asia, including Uzbekistan, the camel spine
(Yantak, Alhagi pseudoalhagi). This is a perennial herbaceous or shrub plant of
the legume family, one of the main wild melliferous plants in the arid regions.
Traditionally, Alhagi pseudalhagi (hereinafter Al. Pseudalhagi) is used in folk
medicine as an anti-inflammatory, diaphoretic, laxative and diuretic. However,
the phytochemical composition and biotechnological potential of this unique
medicinal plant has not yet been sufficiently studied. Particularly promising is
its use for the development of new varieties of cracked products for
therapeutic purposes.
In this regard, the study of the prospects for the
use of drugs from medicinal plants growing in Uzbekistan in the baking industry
of the food industry is relevant, technologically, socially and economically
feasible.
MATERIALS
AND METHODS
Development of technological solutions for the
production of various drugs from medicinal herbs (herbal supplements), their
use as prescription components of crackers with the goal of fortifying the
therapeutic and prophylactic properties of these products, the scientific
justification of these developments and their practical implementation.
Objects of study. The experimental part of the work
was performed in the laboratories of the Department of Food Technology of the
Bukhara Engineering and Technology
Institute, an accredited complex of the testing
laboratory of the State Sanitary Inspection Center of Bukhara (accreditation
certificate UZ.AMT.07.MAI.493). Production tests were carried out in the
production environment of PASQUALE LLC (Bukhara).
The following raw materials were used in the work:
wheat flour of the 1st grade O'zDSt 1104-20011, pressed yeast GOST 17181, iodized
edible salt O'zDSt 1091: 2011, granulated sugar GOST 31361-2008, margarine ROST
R ISO 9001- 2015, melange GOST 30363-2013, vegetable oil O'zDSt 816: 2012.
The subject of the study is the technology for the
production of new types of functional crackers using herbal supplements from
wild medicinal herbs in order to expand the segment of “healthy nutrition”
products.
The objects of the study were crackers: the reference
sample was Moskovsky crackers [6], experimental crackers prepared with Al
powder. Pseudalhagi (hereinafter PAP) and an extract from it (hereinafter EAP),
the dough was prepared with the appropriate formulation adjustment: the powder
was added in the amount of 1.0, 3.0, 5.0, 7.0 and 10.0% with the replacement of
the corresponding amount of flour; the extract was replaced by 25.0 and 50.0%
of the estimated amount of water.
Preparation of the test was carried out according to
traditional technology in the laboratory. The kneading of thick dough and dough
was carried out for 5, 15 minutes, respectively, on a laboratory dough mixer at
a speed of rotation of the kneading organs of 70 rpm. The maturation time of
the dough is 210, the test is 60-90 minutes at a temperature of 30 ± 2 ° C.
Dough billets weighing 280 g were manually formed from the fermented dough. The
dough pieces were proofed in a thermostat at a temperature of 35-40 ° C and a
relative humidity of 75-80%. The mode and duration of baking dough pieces for
crackers set experimentally. Ready crackers were cooled in natural conditions,
kept for 14-16 hours, then cut into slices and dried in crackers in an electric
furnace for the time set for this type of crackers.
The powder was obtained from the ground part (grass),
which was washed, then dried and ground using a Retsch GM200 knife mill
(Germany) to a particle size of not more than 5.0 mm (sieve No. 50) in
accordance with the requirements of the Global Fund.
To obtain the extract used the method of maceration
(infusion) at a ratio of crushed raw materials and water, in mass. fractions
1:20; the duration of extraction in a water bath with frequent stirring 30
minutes Since the raw material contains volatile essential oils, infusion was
carried out with a tightly closed tunic. After the specified extraction time,
the infundirka was removed from the water bath and insisted (cooled) at room
temperature for 5 minutes, then the mass was squeezed out and filtered, without
waiting for complete cooling in accordance with the requirements of the State
Pharmacopoeia (GF). The mass fraction of solids in the extract varied within
7.0 ± 0.6%.
Experimental and control samples were prepared from
one batch of raw materials. All types of raw materials met the requirements of
relevant standards.
Herbal supplements. The powder was analyzed according
to organoleptic characteristics and the content of dry substances, sugars,
essential oils, tannins, flavonoids by generally accepted standard methods [7].
In the organoleptic evaluation of the powders, attention was paid to
appearance¸ taste, smell and color.
The mass fraction of solids was determined by the
refractometric method, sugars by the permanganate method according to GOST
8756.13, volatile oil by the volumetric method by distillation with water vapor
from the raw material followed by measurement of volume, tannins and flavonoids
by the photoelectrocolorimetric method, the equivalent particle diameter of the
powder using a microscope equipped with a micrometer grid, at a magnification
of 600 times, the shape of the particles was determined by the ratio of the
average length of the particles to their width, the fractional composition of
the powder particles according to GOST 27560-87, the bulk density on the device
545P-AK-3, the water-holding capacity of the powder was determined as the
difference between the mass fraction of moisture in the product and the amount
of moisture separated during drying to constant weight, the solids content in
the extract is refractometric.
The determination of the quantity and quality of raw
gluten was determined produced according to GOST 27839-88 “Wheat flour. Methods
for determining the quantity and quality of gluten. " The rheological
properties of gluten were determined by extensibility over the ruler and the
ability to resist the deforming compressive load for a certain time on an IDK-1
laboratory device.
The mass fraction of starch - by the polarimetric
method of Evers, total sugar - by the permanganate method of Bertrand
(arbitrage), reducing sugars - by the iodometric method of Willstatter and
Schudl.
The amount of yeast in the test - by the cup method
by seeding on dense agarized nutrient media and counting in the Goryaev
chamber. The lift and spreadability of the test ball, the titratable acidity of
the test were determined according to the methods described in the manual [8],
the active (pH) - potentiometric method on a laboratory pH meter according to
the instructions for the device.
Changes in the structural and mechanical properties
of crackers during their exposure were determined using the method developed by
Gubiev and Sharipova [9], which allows changes in the properties of crackers to
be evaluated without the use of additional laboratory equipment.
Finished crackers were evaluated for compliance with
the requirements of GOST 8494-96. Wheat biscuits. Technical
conditions
DISCUSSION
Crackers - breadcrumbs of low humidity, prepared
according to various recipes. The word “crackers” (crackers) comes from the
Latin word “bis coctus” - “twice baked bread”. Increased shelf life, due to the
dryness of the product, and mouth-watering taste properties make this product
indispensable in food production [10].
Butter rusks - made from wheat flour of the first and
second grades with the addition of sugar, fat and flavoring additives. The
production of pastry crackers includes baking pastry on a dough in the form of
plates of various sizes, cutting cracked bread into slices, drying, cooling and
packing crackers.
Cracked goods, being long-term storage products, are
in great demand in our country due to their high taste and nutritional
properties. The chemical composition of crackers is characterized by a low
moisture content (8.0-12.0%), the mass fraction of proteins ranges from 8.5 to
13.1%, carbohydrates - 97.7-72.4%; the percentage of fat in cream breadcrumbs
reaches 10.6%, in other types - 1.4-2.0%.
One of the most important tasks of experts in the
field of food hygiene and technologists is the creation of new types of
crackers intended for the prevention of nutritional diseases. To solve this
problem, a promising direction is the use of phytoadditives from medicinal
plant materials as prescription ingredients for crackers.
The chemical composition of wild medicinal plants is
unique, so phytoadditions can be widely used in the creation of products for
therapeutic and prophylactic purposes. Among the most important achievements of
nutrition science is the establishment of relationships between the nature of
nutrition and the development of non-infectious chronic diseases such as
cardiovascular, malignant neoplasms, diabetes mellitus, obesity, osteoporosis,
etc. Excessive intake of high-energy substances is widespread among the
population due to a lack of vitamins , trace elements, plant fibers and many
other useful minor components of food [11].
The most affordable way to eliminate the shortage of
the most important nutrients is to expand the range of products with functional
additives, in particular, from wild medicinal plants.
At the same time, special attention is paid to
approximating the place of food production to the needs of consumers in
specific regions. It is this approach to catering that contributes to the
rational use of the raw materials of the regions themselves, increase the
economic efficiency of food production, reduce costs and enrich food products
with essential and minor substances of non-nutritional origin, the deficiency
of which is registered in this region [12].
Among the medicinal plants are perennial plants of
the Asteraceae (Compositae) family: Arstium lappa L - large burdock, Taraxacum
officinale Wigg - medicinal dandelion, Achillea milletolium - ordinary yarrow,
as well as the Rosaceae family - Sanguisorba officinalis L (Sanguisorba
glanduloza Kom. Bergenia crassifolia of the family Saxifragidae (Saxifragaccae)
- badan leaf, dandelion leaves, peppermint and thyme, leaves and flowers of
spring primrose, Grataegus monoguna - singlehawthorn [13].
Strupan E.A. found that wild perennial herbaceous
plants of the families Asteraceae (Composit) and Rosaceae (Composit) are
characterized by a high content of biologically active substances: phenolic
compounds, mono- and polysaccharides, macro- and microelements, water-soluble
vitamins and dietary fiber. So, inulin roots prevail in the roots of burdock
and dandelion officinalis from polysaccharides, the amount of which is from
36.5 to 42.0%; in the roots with rhizomes of the hemorrhagic medicinal product
- starch (12.4%).
Dimeric phenolic compounds - flavonoids are contained
in all studied plants. The total content of flavonoids varies from 2.8 to 6.9%,
depending on the type of raw material and the anatomical parts of plants. In
the roots with rhizomes of the hemorrhagic officinalis, polymer phenolic compounds
- tannins - are contained. In the aerial part of the yarrow, phenols of the C6 –
C1 series (p-hydroxybenzoic, gallic, ellagic) and chalcones and flavonones
predominate. The roots and rhizomes of the studied raw materials are
characterized by a high content of flavonols (rutin, quercetin, myricitin,
kempferol - 7-glycoside).
In the studied anatomical parts of wild-growing raw
materials, 23 mineral elements are determined, of which phosphorus, magnesium,
silicon, calcium, iron, and selenium predominate. It was established that the
products of processing the roots of burdock and dandelion officinalis have
antioxidant properties, and the roots with rhizomes of the hemorrhage of the
medicinal and aerial parts of the yarrow are mycostatic and bacteriostatic.
The regularities of changes in the structural and
mechanical properties of various types of dough (yeast, biscuit, shortbread),
creams, flour products with the addition of various products of processing of
wild raw materials (powders, extracts, inulin, essential oils) depending on the
intended purpose are revealed. It was found that the addition of powders in an
amount of 5.0-10.0% helps to increase the water-holding ability of the yeast
dough, strengthen gluten, and reduce the degree of dilution of the dough [14].
Based on the results obtained from a comprehensive
study of the influence of products of processing wild-growing hawthorn (PPB) on
the structural and mechanical properties of wheat dough and the quality of
bakery products, technologies and formulations of buns with powders from whole
fruits, pulp with skin and seeds of hawthorn fruit - “Caucasian” were developed
, "Medical" and "Surprise." Evaluation of the nutritional
value of baked goods with PPB showed that they exceed the control samples in
fiber content by 6.0–11.0 times, β-carotene by 4.3–
8.6 times; calcium and magnesium - by 5.9–48.5% and
6.1– 48.7%. The mass fraction of potassium, phosphorus and iron increases in
buns with powders from fruits and pulp with skin by 7.5-14.8%; 2.7–7.0% and
10.0–20.0%, respectively [15, 16].
Dotsenko V.F. the possibility of using an extract
from the licorice root (Glucyrrhiza glabra), which contains glycyrrhizic acid,
called glycyrrhizin, whose sweetness is 50-100 times higher than sucrose, was
studied as a substitute for sugar in bakery products. By its therapeutic
effect, the extract is close to the root of ginseng. This sugar substitute was
added to the dough in amounts equivalent to sweetness of 5, 10 and 15% sucrose
to the mass of flour. It was found that the sweetener had practically no effect
on the structural and mechanical properties of the dough, the fermentation
activity of the yeast, and the maturation time of the semi-finished products.
Finished products were characterized by good organoleptic characteristics. They
had a sweet taste and kept fresh for a long time [17].
The effect on the quality of bread and its mineral
value of the extract of nettle leaf was studied. Nettle is a perennial herb.
The composition of the sheet includes 20.0-24.0% protein, 18.025.0% fiber,
10.0% starch, about 25.0% sugar, 2.5-3.7% fat, more than 2, 0% tannins, 8.0%
chlorophyll, 0.2% organic acids.
Nettle is rich in vitamins C, K, group B and
minerals.
The effect of nettle extract on the properties of the
dough is established: the spreadability of the dough ball decreases by
10.0-12.0%, gas formation in it increases by 10.0-15.0%. An increase in the
volume of bread, an improvement in its shape stability and structural and
mechanical properties of the crumb was noted. In articles with extract, the mass
fraction of potassium increased by 34.3, sodium - by 21.6, magnesium - by 10.2,
iron - by 65.0, manganese - by 14.6% [18].
Recently, in specialized sources [19], reports began
to appear that biologically active additives containing components of plant
origin can cause severe side effects in the central nervous system, liver;
contribute to a change in blood composition, etc. Meanwhile, the use of plant
materials as sources of flavonoids, polyphenols, pigments, tannins and other
biologically valuable compounds is considered justified if they do not have a
negative effect on the human body.
Of scientific and practical interest is massively
growing in the territory of Central Asia, including Uzbekistan, the camel spine
(Yantak, Alhagi pseudoalhagi). The aerial part of Al. pseudalhagi contains
organic acids, essential oil (0.33%), rubber, alkaloids
(0.17.0%), vitamins (C, K, group B, carotene),
tannins (up to 18.0%), catechins, 3.4-10.9% flavonoids (rutin),
leukoanthocyanidins, coumarins, sterols (cholestenol). Alkaloids (0.2%),
vitamin C, coumarins (0.2%), tannins (3.9%) were found in the roots; in the
grass - saponins, steroids, organic acids, traces of alkaloids, volatile.
Preparations from Al.pseudalhagi have wound healing, hemostatic, astringent, choleretic
and antimicrobial effects [20-22].
Pharmacological studies [23, 24] showed that extracts
and individual phenolic compounds of plants of the genus Alhagi possess
antiviral, antibacterial, antioxidant, diuretic, hepatoprotective, antitumor,
anti-inflammatory and antiviral properties. It has been established that
preparations based on camel thorns exhibit a pronounced bactericidal and
antimicrobial effect on staphylococci, streptococci, dysentery bacillus and
other pathogenic microorganisms.
According to the results of screening studies, the
extract of camel thorn is classified as non-toxic drugs of the fourth class of
toxicity, that is, to substances not life-threatening [24.25].
RESULT
In Central Asia, including Uzbekistan, five species
of plants of the genus Alhagi Tournex Adans are massively growing. (camel
thorn: Alhagi pseudalhagi (M. Bieb.) Desv.ex Shap. - false yantak (false
camel), Alhagi sparsifolia Shap. - rare yantak (rare camel), Alhagi
canelceller. - grayish yantak (gray camel thorn), Alhagi kirghisorum Schrenk. -
Kyrgyz yantak (Kyrgyz camel thorn), Alhagi persarum Boiss. & Buhse. -
Persian yantak (Persian camel thorn).
On the territory of the Bukhara region, the species
Al.pseudalhagi dominates (Figure 1).
Fig.
1. Appearance Al. Pseudalhagi
For the study, the ground part of the studied plant
was collected during its flowering in the Bukhara region of Uzbekistan. Species
affiliation was determined using the Central Asia Plant Key [26] and a
comparison of the collected herbarium materials with plant samples of the
Alhagi genus of the Central Herbarium of Uzbekistan (TASh).
Investigated the chemical composition and
physico-chemical characteristics of the powder from Al.pseudalhagi (table 1).
Fig.
2. Appearance of powder from Al.
pseudalhagi
Table 1. The chemical composition and physico-chemical
characteristics of the powder from Al.pseudalhagi
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Index
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Indicator value
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Mass fraction, %:
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dry matter
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90, 40±0,52
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sugar
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24,53±0,35
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essential oils
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0,38±0,07
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tannins
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15,81±0,50
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flavonoids
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3,85±0,15
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Equivalent particle diameter of powders, dek.,
MKM
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132,0 ±10,0
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Bulk density, ρn., kg/m3
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617,0 ±1,5
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Water retention ability, g water / g
product
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7,8 ±0,5
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The fractional composition of the powder is
relatively uniform, the average particle size of the dominant fraction (65.0
...
70.0%) does not exceed 300 microns.
To determine the fungistatic properties of
phytoadditives, we used test cultures of Bacillus subtilis VKM-B-501,
Escherichia coli IEM-1, Staphylococcus aureus BMS-1, Aspergillus niger P-3,
Penicillium crustosum VKM-F-4080, Mucor racemosus VKM-F541 by the hole method
[27.28.29] in the thickness of a dense agarized nutrient medium with the
measurement of growth retardation zones of these test cultures.
The results of the study of the antimicrobial
activity of the aqueous extract and powder from Al.pseudalhagi in experiments
with "pure" cultures of microorganisms are presented in table 2.
Table 2. Antimicrobial activity of herbal supplements
from Al.pseudalhagi
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Strain microorganism
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The diameter of the zones of growth
inhibition of test
cultures of microorganisms under the action of
phytoadditions, mm
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EAP
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Pap, in %
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1,0
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3,0
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5,0
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Bacillus subtilis
VKM-B-501
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11,2 ±0,5
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18,0 ±0,6
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21,4 ±0,4
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24,7 ±0,5
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Escherichia coli ІЕМ-1
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7,4± 0,6
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16,5 ±0,5
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18,4 ±0,6
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23,0 ±0,5
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Staphylococcus aureus БМС-1
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9,0± 0,3
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17,4 ±0,6
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21,2 ±0,4
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24,0 ±0,5
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Aspergillus niger Р-3
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9,2± 0,6
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18,1 ±0,5
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21,4 ±0,6
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28,2 ±0,5
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Penicillium crustosum VKM-F-4080
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8,0± 0,5
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16,4 ±0,4
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19,8 ±0,5
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25,2 ±0,3
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Mucor racemosus VKM-F-541
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8,2± 0,4
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18,4 ±0,6
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21,3 ±0,4
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25,2 ±0,4
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It has been established that the water extract of the
camel spine has an unstable effect of inhibiting the growth of the
abovementioned microorganism strains. So, disks with an aqueous extract of
Al.pseudalhagi were characterized by a narrow zone of inhibition of 7.4–11.2
mm, and the powder at these dosages exerts a microbostatic effect by
putrefactive microorganisms. With an increase in the dosage of the powder, its
antimicrobial effect increased, especially with respect to As mold. niger, P.
crustosum and M. racemosus. This is probably due to the fact that
phytoadditives include components containing biologically active compounds that
have an antimicrobial effect on the above microorganisms, in particular,
essential oils and tannins. Then we conducted a series of laboratory baking of
rich crackers (crackers). The results of the study are presented in tables 3-7
and in figure 2.
The use of new types of raw materials in the
production of crackers is based on the study of the interaction of substances
that make up the raw materials with the structural components of flour, which
affects the properties of the dough and the quality of the finished product.
In the preparation of wheat dough, protein substances
play a dominant role in the formation of its properties. We studied the effect
of various dosages of PAP and EAP on the proteolysis intensity in the test.
Samples of dough prepared without additives served as control. The degree of
proteolysis was judged by a change in the amount and properties of gluten. The
results of the analyzes are presented in table 3.
Table 3. The effect of the studied herbal supplements on
the quantity and quality of gluten washed from dough
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Indicators gluten quality
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The value of gluten quality indicators from dough prepared
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with the addition of
PAP, in% to the mass of
flour
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1,0
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3,0
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5,0
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7,0
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25,0
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30
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Mass fraction of gluten,% on
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32,10
32,20
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32,00
32,70
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31,60
33,90
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30,10
34,40
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28,90
34,60
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32,00
32,50
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31,60
34,20
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CB test:
-
raw
-
dry
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Hydration ability, %
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210
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205
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195
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191
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189
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208
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193
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Compression strain, units
IDK device
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78
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78
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76
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75
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73
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76
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74
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Stretch, cm
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14,00
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14,00
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13,50
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13,00
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12,00
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13,80
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13,50
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From the data in Table 3 it follows that the
introduction of PAP and EAP contributed to a decrease in the yield of crude
gluten by an average of 1.6-10.0% compared to samples without additives, due to
their increased hydrophilicity (the amount of free moisture necessary for
swelling of gluten proteins decreased ) and the absence in them of proteins
capable of forming gluten. At the same time, the content of dry gluten
increased on average, respectively, by 1.6-6.8% and 0.9-6.2% relative to the
reference sample. The analysis of data on the quality of gluten washed from
dough with the indicated additives shows that its strength characteristics
increased: hydration, compressibility and tensileness decreased, and elasticity
increased.
The results showed that the addition of the studied
herbal supplements to the dough helps to reduce the yield of crude gluten and
increase its strength characteristics.
The effect of various dosages of PAP and EAP on the
carbohydrate-amylase complex of flour was judged by the change in the mass
fraction of sugars and the state of wheat starch. The results are shown in
table 4.
Table 4. The effect of herbal supplements on indicators
characterizing the carbohydrate-amylase complex in the test of wheat flour
grade I
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The value of indicators
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with the addition of PAP,
in% to the mass of flour
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1,0
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3,0
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5,0
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7,0
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25
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30
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Mass
fraction of starch,% CB
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67,50
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66,42
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65,30
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62,12
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61,38
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65,72
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62,08
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Mass
fraction of
sugars,% CB
(in terms of glucose):
-
common
-
reducing
|
2,44
2,21
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2,46
2,30
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2,63
2,42
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2,80
2,56
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2,94
2,64
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2,74
2,58
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2,81
2,64
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It was found that in the test test samples (with
phytoadditives), the starch mass fraction decreased on average from PAP by 3.1
- 9.1%, EAP - by 2.7-8.2%, since the activity of starch-cleaving enzymes
increased, while the content of amylolysis products of polysaccharides -
reducing sugars naturally increased, respectively, by 5.2 - 19.4% and 12.2 -
19.5% compared to the control sample.
In environments with phyto-additives, the rate of
accumulation of yeast biomass increased relative to the control sample, which
is probably due to the enrichment of the chemical composition of the nutrient
substrate with the biologically active substances of the additives and the
intensification of the hydrolysis of polymeric flour compounds (Figure 3).
Fig. 3. Change in
the number of yeast cells (N.107pcs.) In the test without additives (control);
prepared with the
addition
of PAP (in% by weight of flour): 5.0, 7.0; EAP
(in%
to the mass of water): 25.0, 50.0
It was found that the introduction of the studied
phytoadditions influenced the active and titratable acidity, lift and
gas-forming ability of semi-finished products (table 5). The degree of this
effect depended on the dosage of the product introduced.
The intensification of the vital activity of
fermentation microflora helps to accelerate the maturation process of the
dough, and enhance gas and acid formation in it. The increase in the acidity of
the test is due to the dosage of the products and their acidity. In this case,
a decrease in pH correlated with an increase in titratable acidity. The dough
with herbal supplements ripened 20-30 minutes faster than the control. In test
samples with 5.0% PAP and 25% EAA, the carbon dioxide accumulation rate was
almost the same and, respectively, 15.3 and 13.8% higher than the control
values. Increasing the dosage of PAP to 7.0% or more, and EAP to 50% led to a
decrease in gas production by 4.0 and 6.1%. Obviously, this is due to a change
in the chemical composition of the substrate. The change in gas production in the
semi-finished products correlated with their lifting force.
Table 5. The effect of herbal supplements on the
properties of dough from wheat flour, grade I
|
|
The value of the quality indicators of the
test prepared
|
|
|
with the addition of
PAP, in% to the mass of
flour
|
with the addition of EAP,
n% to the mass of water
|
|
1,0
|
3,0
|
5,0
|
7,0
|
25,0
|
30
|
|
|
2,00
3,10
|
3,00
4,04
|
3,20
4,30
|
2,80
3,70
|
3,10
3,70
|
2,30
3,60
|
2,60
3,40
|
|
|
5,34
|
5,20
|
5,20
|
5,21
|
5,21
|
5,28
|
5,30
|
|
|
7
|
6
|
5
|
4
|
8
|
4
|
7
|
|
|
1,20
|
0,80
|
0,85
|
1,10
|
0,94
|
1,12
|
0,94
|
|
|
250
|
252
|
270
|
288
|
240
|
284
|
265
|
|
|
0,44
|
0,43
|
0,41
|
0,40
|
0,35
|
0,45
|
0,36
|
It has been established that the introduction of the
studied phytoadditives into yeast dough leads to the activation of the vital
processes of fermentation microflora, the intensification of acid accumulation,
the improvement of the lifting force, the increase in gas generation at all
stages of the technological process and, as a result, the duration of the
maturation of the dough is reduced by 30-40 minutes, and proofing - by 10 -15
min compared with control samples. Herbal supplements also affect the rheological
properties of the test, changing its waterabsorbing ability and visco-plastic
properties due to the presence of highly hydrophilic ballast substances that
can form complexes with biopolymers of the test.
The results of the study of quality indicators of
crackers and crackers prepared with the addition of powder (PAP) and extract
(EAP) from Al. psudalhagi are shown in tables 6, 7.
Semi-finished products and products without additives
served as a comparison sample.
Table 6. The effect of herbal supplements on the
structural characteristics of slabs and butter crackers
|
Sample Options
|
Structural and mechanical properties crumb
plates
|
|
ρxcb
|
ρxc
|
ρkc
|
ΔH𝑡𝑜𝑡𝑎𝑙
|
μ
|
|
Control
(without additives)
|
0,18
|
0,15
|
0,82
|
47,0
|
6,4
|
|
With the addition of PAP, in% by weight of flour
|
|
5,0
|
0,170
|
0,130
|
0,78
|
45,0
|
6,1
|
|
7,0
|
0,181
|
0,140
|
0,75
|
43,0
|
6,0
|
|
With the addition of EAP, in% to the mass of water
|
|
25,0
|
0,170
|
0,130
|
0,69
|
40,0
|
5,8
|
|
50,0
|
0,176
|
0,134
|
0,59
|
39,0
|
5,1
|
|
Structural and mechanical properties of
crackers
|
Scoring crackers, score
|
|
|
|
|
|
|
Nxcb
|
Nxc
|
α
|
μ
|
|
|
0,94
|
0,82
|
3,1
|
0,3
|
19
|
|
With the addition of PAP, in% by weight of flour
|
|
0,95
|
0,83
|
2,80
|
0,27
|
20
|
|
0,93
|
0,81
|
2,41
|
0,20
|
18
|
|
With the addition of EAP, in% to the mass of water
|
|
0,92
|
0,80
|
2,32
|
0,18
|
20
|
|
0,89
|
0,77
|
2,29
|
0,15
|
19
|
An analysis of the results showed that the plates and
crackers baked from them, prepared with the addition of PAP and EAP, had
certain differences. The highest quality of the porous structure was observed
in samples prepared with the addition of 5.0% PAP and 25.0% EAA. In these
variants, the plates and crackers were characterized by a more uniform and
thin-walled porosity, had the smallest pore area in the probability
distribution Sav = 0.25-0.26 mm2, good structural and mechanical properties
(Total = 39 units; g / cm3). Comparatively worse quality were samples with 7.0%
PAP. These samples were clearly distinguished by structural and mechanical
properties (unit, = 0.75 g / cm3), and the largest pore area by the probability
distribution. The difference in the quality of the porous structure of the
plates and crackers is due to a change in the properties of the dough.
Apparently, the studied phytoadditives contain substances that, at a certain
concentration, inhibit the fermentation microflora, which negatively affects
the consumer advantages of the product. It should be noted that with an
increase in the dosage of PAP over 7.0% to the prescription amount of flour, a
specific bitter taste appears.
Quality indicators of crackers and crackers are
shown in table 7.
Table 7. The effect of herbal supplements on the quality
indicators of crackers and crackers
|
The name of indicators
|
The performance of crackers cooked with the
addition,% by weight of flour
|
|
|
PAP
|
EAP
|
|
1,0
|
3,0
|
5,0
|
7,0
|
25,0
|
50,0
|
|
|
Bread plate
|
|
Humidity, %
|
27,0
|
27,2
|
27,5
|
27,5
|
27,3
|
27,3
|
27,5
|
|
Acidity, degrees
|
3,4
|
3,6
|
3,8
|
4,2
|
4,0
|
4,2
|
3,9
|
|
Specific volume cm3/100 g
|
340
|
345
|
356
|
360
|
352
|
358
|
347
|
|
|
Crumbs
|
|
Humidity, %
|
10,0
|
10,2
|
10,4
|
10,4
|
10,3
|
10,3
|
10,5
|
|
Acidity, оН
|
3,0
|
3,2
|
3,4
|
3,6
|
3,5
|
3,5
|
3,3
|
|
Swelling, %
|
400
|
420
|
450
|
470
|
460
|
465
|
458
|
|
Fragility, unit
|
98
|
95
|
90
|
82
|
73
|
79
|
72
|
|
Mass
fraction of sugar,%
|
12,1
|
13,5
|
13,7
|
13,8
|
14,4
|
12,9
|
13,6
|
|
Organoleptic
assessment, score
|
19
|
19
|
19
|
20
|
18
|
20
|
19
|
An analysis of the data obtained in Table 2 showed
that the quality of crackers and crackers was not inferior to the control
option when adding the investigated PAP and EAP in the amount, respectively, of
5.0% by weight of flour or 25.0% of the estimated amount of water.
Crackers and finished crackers had a high volumetric
yield, regular shape, glossy surface, sufficiently developed structure of
porosity, characteristic taste and aroma. Rusks of these variants had a
relatively high swelling (on average, 19.8% higher than the control value) and
reduced brittleness (on average, 32.0% less than the control value).
Increasing the dosage of PAP to 7.0% of the
prescription amount of flour and EAP more than 50.0% of the estimated amount of
water led to a slight darkening of the crumb of the products and the
deterioration of its porosity structure, as well as to the appearance of a mild
taste and smell of powder. This suggests that when using these additives in the
dough in an amount exceeding the recommended values, it is advisable to add
prescription components that can mask these properties of the finished product.
CONCLUSION
Thus, the involvement of herbal supplements from
medicinal plant materials in the production of crackers is a promising and
relevant research area of research that is of practical importance from the
point of view of providing the population with therapeutic and prophylactic
products. This determines the fulfillment of the priority areas of the state
development strategy in the field of healthy nutrition and food security, the
economic component in terms of reducing production costs through the use of
regional plant resources.
A general phytochemical analysis of the aerial part
of the wild medicinal herb Al. Pseudalhagi. It has been established that the
aboveground part contains a rich complex of biologically active substances,
including organic acids, essential oils, rubber, alkaloids, vitamins (C, K,
groups B, carotene), tannins, catechins, flavonoids (rutin),
leukoanthocyanidins, coumarins, sterols (cholestenol). The conditions for
obtaining powder and extract from Al are determined. Pseudalhagi and
technological parameters for the preparation of crackers with these additives.
The effect of various dosages of herbal supplements
on the intensity of catabolic repression (maturation) of the test and the
quality of the finished product is studied. It was found that the introduction
of phyto-additives in wheat dough reduces the yield of crude gluten, but has a
strengthening effect on it, while the water absorption capacity of the dough
increases, which allows the use of general-purpose wheat flour for the
production of crackers. The presence of vitamins, minerals, and especially monosaccharides
in the studied additives activates the activity of yeast cells and acid-forming
bacteria, accelerating the fermentation process and reducing the maturation of
the dough. Herbal supplements contain dietary fiber with a high degree of
esterification, organic acids and monosaccharides, a complex of biologically
active substances, which makes it possible to use it to improve the quality,
biological value and preservation of products.
When using powder from the ground Al. Pseudalhagi its
dosage should not exceed 5.0% of the prescription amount of flour for mass
varieties and 7.0% for dietary crackers; and for the extract, the dosage should
not exceed 50.0% of the calculated amount of water in the crackers formulation.
It is advisable when using herbal supplements to increase the moisture content
of the test by 1.0-2.0%. The proposed method for the preparation of cracked
products can be used to expand the range and develop regulatory and
technological documentation for new functional purposes. The economic effect is
achieved mainly by increasing the yield of crackers by an average of 1.5%.
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