Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate
Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pa...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2020-06-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/57/4.pdf |
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| author | Bochkareva Zenfira A. Volshenkova Ekaterina S. |
| author_facet | Bochkareva Zenfira A. Volshenkova Ekaterina S. |
| author_sort | Bochkareva Zenfira A. |
| collection | DOAJ |
| description | Introduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw
material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present
research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based
healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition,
vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes.
Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of
the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain
pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella
concentrate caused no protein aggregation.
Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate.
As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10%
of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%,
6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%,
and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine
+ cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain
minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C.
Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range
of this group of precooked products while improving their biological and nutrition value. |
| format | Article |
| id | doaj-art-a116617e94ce462098a19c3df7cfea44 |
| institution | DOAJ |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-a116617e94ce462098a19c3df7cfea442025-08-20T02:56:44ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482020-06-0150221222110.21603/2074-9414-2020-2-212-221Advanced Production Technology of Flour-Based Foods with Chlorella ConcentrateBochkareva Zenfira A. 0https://orcid.org/0000-0002-4552-8007Volshenkova Ekaterina S.1https://orcid.org/0000-0001-5525-2190Penza State Technological University, Department Food ProductionPenza State Technological University, Department Food ProductionIntroduction. Semi-finished products require various additives that increase shelf life, improve sensory properties, or decrease raw material costs. Unfortunately, most additives improve neither nutrition nor biological value of the finished product. The present research featured precooked thin pancakes fortified with a chlorella concentrate. This microalgal supplement with scientific-based healthy properties is a unique project of Russian developers. The chlorella concentrate possesses a balanced amino acid composition, vitamins, major nutrient elements, and dietary minerals. Therefore, it can improve the nutrient and biological value of the pancakes. Study objects and methods. The research featured laboratory and industrial samples of precooked pancakes. 3%, 6%, and 10% of the milk were replaced with chlorella concentrate. The quantitative ratio of the components was determined empirically to obtain pancakes of the optimal quality. The batter-making and baking technologies were traditional. The mixing of milk and chlorella concentrate caused no protein aggregation. Results and discussion. The obtained batter was similar with the control sample in viscosity. The sensory properties did not deteriorate. As the proportion of the concentrate increased, the color of the batter changed from pale green to bright green. The sample with 10% of chlorella concentrate had a distinct algae smell. After the milk was replaced with the chlorella concentrate in the amount of 3%, 6%, and 10%, the amino acid composition demonstrated the following changes. The amount of lysine increased by 4.36%, 8.54%, and 14.72%, respectively. The amount of tryptophan increased by 5.46%, 10.75%, and 18.37, respectively. The amount of methionine + cystine increased by 4.04%, 7.94%, and 13.61%, respectively. The introduction of chlorella concentrate raised the content of certain minerals and vitamins, e.g. iron, vitamins of β-carotene, and vitamin C. Conclusions. Chlorella concentrate improved the production technology of flour-based foods. Therefore, it helps to expand the range of this group of precooked products while improving their biological and nutrition value.http://fptt.ru/stories/archive/57/4.pdffoodspancakesmicroalgaechlorophytabiologicalnutrition valuebiological value |
| spellingShingle | Bochkareva Zenfira A. Volshenkova Ekaterina S. Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate Техника и технология пищевых производств foods pancakes microalgae chlorophyta biological nutrition value biological value |
| title | Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate |
| title_full | Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate |
| title_fullStr | Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate |
| title_full_unstemmed | Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate |
| title_short | Advanced Production Technology of Flour-Based Foods with Chlorella Concentrate |
| title_sort | advanced production technology of flour based foods with chlorella concentrate |
| topic | foods pancakes microalgae chlorophyta biological nutrition value biological value |
| url | http://fptt.ru/stories/archive/57/4.pdf |
| work_keys_str_mv | AT bochkarevazenfiraa advancedproductiontechnologyofflourbasedfoodswithchlorellaconcentrate AT volshenkovaekaterinas advancedproductiontechnologyofflourbasedfoodswithchlorellaconcentrate |