DEVELOPMENT OF TECHNOLOGY OF PECTIN-CONTAINING GALETS WITH LONG SHELF LIFE-Reference-Cited by-同舟云学术

DEVELOPMENT OF TECHNOLOGY OF PECTIN-CONTAINING GALETS WITH LONG SHELF LIFE

Published:2024-03-29 Issue:1(13) Volume: Page:124-133
ISSN:3006-0524
Container-title:Bulletin of Shakarim University. Technical Sciences
language:
Short-container-title:jour

Author:

Zharylkasynova Zh. A.¹^ORCID,Iskakova G. K.¹,Baiysbayeva M. P.¹,Batyrbaeva N. B.¹

Affiliation:

1. Almaty technological university

Abstract

The aim of the work was to study the effect of pectin concentrate from sugar beet of the «Ardan» variety on the quality of galets made from wheat flour of the first grade. The obtained research results show that the use of pectin concentrate when kneading dough from wheat flour of the first grade improves the organoleptic and physico-chemical quality indicators of galets in comparison with samples without pectin concentrate. The best quality of galets was achieved by applying 10% pectin concentrate to the weight of wheat flour of the first grade. The study of the nutritional value and safety of galets determines the expediency and validity of the use of new types of raw materials in the production technology of galets. It was found that the nutritional and biological value of the developed galets is not inferior to the control sample, and the products obtained comply with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union "On food safety". Based on the results obtained, a technological scheme for the production of galets using beetroot pectin concentrate is proposed. The use of low-esterified pectin in the production of galets open up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.

Publisher

Shakarim University

Reference16 articles.

1. Konditerskaya promyshlennost'. https://ozlib.com/850704/ekonomika/konditerskaya_promyshlennost. (In Russian).

2. Formirovanie assortimenta muchnykh konditerskikh izdelii funktsional'noi napravlennosti / I.YU. Reznichenko, T.V. A.N. Renzyaeva i dr. // Tekhnika i tekhnologiya pishchevykh proizvodstv. – 2017. – T. 45. – № 2. – S. 149-162. (In Russian).

3. Matveeva T.V. Muchnye konditerskie izdeliya funktsional'nogo naznacheniya / T.V. Matveeva, S.YA. Koryachkina // Nauchnye osnovy, tekhnologiya, retseptury. – SPb.: GIORD, 2016. – 360 s. (In Russian).

4. Ispol'zovanie tonko dispersnykh poroshkov ovoshchei v tekhnologii krekera / S.YA. Koryachkina, T.N. Lazareva, T.V. Bronnikova, O.A. Godunov // Khleboprodukty. – 2015. – № 9. – S. 57-59. (In Russian).

5. Rasshirenie assortimenta khlebobulochnykh i muchnykh konditerskikh izdelii s funktsional'noi napravlennost'yu / V.F. Vinnitskaya, S.I. Danilin, D.V. Akishin i dr. // Vestnik Michurinskogo gosudarstvennogo agrarnogo universiteta. – 2014. – № 2 – S. 82-85. (In Russian).

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of bioactive film on the shelf life of bread;Agrarian science;2024-08-24