Quality of culinary products based on flour mixture with Atherina pontica powder

Authors

DOI:

https://doi.org/10.31617/2.2022(42)09

Keywords:

fresh dough, quality, flour culinary products, flour mixture, A. pontica powder, elasticity, elongation, absolute deformation, relative deformation, shear stress.

Abstract

Introduction. The development of technology for flour culinary products for health purposes requires finding ways to create multicomponent flour mixtures.

Problem. The introduction of non-traditional raw materials into the dough recipe leads to structural and mechanical changes, which
requires finding ways to improve them technologically. 

The aim is to improve the structural-mechanical and organoleptic properties of fresh dough based on flour mixture with Atherina pontica powder for the production of high-quality culinary products.

Methods. The object of research – model dough semi-finished products of fresh dough based on a flour mixture of high-grade wheat flour, Atherina pontica powder and germinated wheat grain flour ("Health" flour) in a ratio of 6 : 1 : 3 (Experiment 1) and the same , but with the addition of ascorbic acid solution from 2.0 to 12.0 % (Experiment 2), flour culinary products from fresh dough: dumplings "Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", control samples – fresh dough traditional recipes, dumplings with potatoes, fish dumplings, noodles "Domashnj". The structural and mechanical parameters of fresh dough (deformation, plastic viscosity, ultimate shear stress) and organoleptic evaluation of the quality of flour culinary products
were studied. 

Results. The influence of the components of the flour mixture on the structural and mechanical properties of fresh dough for flour culinary products was determined and the rational concentration of ascorbic acid solution, which is 10 % in the recipe of fresh dough, was determined. The research confirmed the prospects of introducing components for the development of the recipe of the dough semi-finished product, which is the basis for the production of dumplings "Сhornomorski", dumplings "Aterinka" and noodles " Ryb’yacha " with high organoleptic properties.

Conclusions. The use of the composition of the composition in the technology of fresh dough (Еxperiment 1) leads to the deterioration of its structural and mechanical properties relative to the control, which requires finding ways to improve them. It is proved that in the model compositions of fresh dough using a 10 % solution of ascorbic acid, certain structural and mechanical  parameters are improved. This allows you to provide sufficient elasticity and form high-quality culinary products. According to the developed recipe, the obtained semi-finished dough for dumplings Chornomorski", dumplings "Aterinka", noodles "Ryb’yacha", was confirmed by a high organoleptic evaluation.

Author Biographies

Mykhailo KRAVCHENKO, State University of Trade and Economics

Doctor of Sciences (Technical), Professor, Professor at the Department of Technology and Organization
of Restaurant Management

Volodymyr PIDDUBNYI, State University of Trade and Economics

Doctor of Sciences (Technical), Professor, Professor at the Department of Technology and Organization
of Restaurant Management

Inna DANYLIUK, Chernivtsi Institute of Trade and Economics, State University of Trade and Economics

PhD (Technical Science), Associate Professor at the Department of Technology and Organization of Hoteland Restaurant Business

References

Rynok zamorozhenyh m’jasnyh i rybnyh napivfabrykativ Ukrai’ny – ogljad [The market of frozen meat and fish semi-finished products of Ukraine – an overview]. https://proconsulting.ua/ua/pressroom/rynok-zamorozhennyh-myasnyh-i-rybnyh-polufabrikatovukrainy-obzor [in Ukrainian].

Simakova, O. O., & Nykyforov, R. P. (2018). Rozrobka novitnih tehnologij vyrobiv z boroshna s zadanymy vlastyvostjam [Development of the latest technologies of flour products with specified properties]. Kryvyj Rig: DonNUET [in Ukrainian].

Boroshno "Zdorov’ja" ["Health" flour]. (2013). TU U 10.6-05476322-001:2013. Chernivci: Chernivec’kyj regional’nyj naukovo-vyrobnychyj centr standartyzacii’, metrologii’ ta sertyfikacii’ [in Ukrainian].

Kravchenko, M. F., Shapoval, S. L., & Danyljuk, I. P. (2017). Kinetyka procesu sushinnja rybnogo koncentratu iz ateryny chornomors’koi’ [Kinetics of drying process of fish concentrate from Atherina pontica]. Mizhnarodnyj naukovopraktychnyj zhurnal "Tovary i rynky" – International Scientific and Practical Journal "Commodities and Markets", 1(21), 131-139 [in Ukrainian].

Iorgachova, K. G., Makarova, O. V., & Hvostenko, K. V. (2018). Perspektyvnist’ vykorystannja boroshna z novyh vydiv pshenyci pry vyrobnyctvi galet bez cukru [Prospects for the use of flour from new types of wheat in the production of sugarfree biscuits]. Naukovi praci NUHT – Scientific works of NUFT. Vol. 24, 5, 225-235 [in Ukrainian].

Kravchenko, M. F. (2017). Innovacijni tehnologii’ harchovyh vyrobnyctv [Innovative technologies of food production]. Piddubny V. A. (Ed.). Kyi’v: Vyd-vo Kondor [in Ukrainian].

Prytul’s’ka, N. V., & Fedorova, D. V. (2017). Resursozberigajucha tehnologija suhyh ryboroslynnyh napivfabrykativ [Resource-saving technology of dry fish and plant semi-finished products]. Naukovyj visnyk L’vivs’kogo torgovel’no-ekonomichnogo universytetu. Tehnichni nauky. Serija "Harchovi tehnologii’" – Scientific Bulletin of Lviv University of Trade and Economics. Technical sciences. "Food Technologies" Series. (Vol. 18), (pp. 65-71). L’viv: LTEU [in Ukrainian].

Kaprel’janc, L. V. (2016). Funkcional’ni produkty i nutrycevtyky – suchasni pidhody harchovoi’ nauky [Functional products and nutraceuticals – modern approaches of food science]. Visnyk L’vivs’kogo universytetu. Serija biologichna – Bulletin of Lviv University. Biological series. (Issue 73), (p. 441) [in Ukrainian].

Innovacijni naprjamy rozvytku harchovyh tehnologij [Innovative directions of food technology development]. (2020). Cherkasy: ChDTU [in Ukrainian].

Dapcevic-Hadnadev, T. (2022). Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours. Discover Food. Vol. 2. https://doi.org/10.1007/s44187-022-00012-w [in English].

Perepelycja, M. P. (2019). Jakist’ klejkovyny tistovogo napivfabrykatu dlja boroshnjanyh kulinarnyh vyrobiv [Quality of gluten of dough semi-finished product for flour culinary products]. (pp. 206-213). Harkiv: HNTUSG [in Ukrainian].

Jurchenko, S. L. (2015). Udoskonalennja recepturnogo skladu prisnogo tista [Improving the recipe composition of fresh dough]. Naukovyj zhurnal "Molodyj vchenyj" – Scientific journal "Young Scientist", 2, 26-30 [in Ukrainian].

Danyljuk, I. P. (2017). Tehnologija prisnogo tista iz poroshkom Atherina rontica ta boroshnom proroshhenogo zerna pshenyci [Technology of fresh dough with Atherina rontica powder and germinated wheat grain flour]. Tehnichni nauky ta tehnologii’ – Technical sciences and technologies, 4(10), 228-234 [in Ukrainian].

Poroshok rybnyj z ryb vydu ateryna chornomors’ka (Аtherina pontica) [Fish powder from fishes of a species Atherina pontica (Atherina pontica)]. (2017). TU U 10.2-3262218369-001:2017. Chernivci: Chernivec’kyj regional’nyj naukovo-vyrobnychyj centr standartyzacii’, metrologii’ ta sertyfikacii’ [in Ukrainian].

Shalyminov, O. V., Djatchenko, T. P., Kravchenko, L. O. et al. (2005). Zbirnyk receptur nacional’nyh strav ta kulinarnyh vyrobiv: dlja pidpryjemstv gromads’kogo harchuvannja vsih form vlasnosti [Collection of recipes of national dishes and culinary products: for catering companies of all forms of ownership]. Kyi’v: A.S.K. [in Ukrainian].

Goral’chuk, A. B., Pyvovarov, P. P., Grynchenko, O. O., Pogozhyh, M. I., Polevych, V. V., & Gurs’kyj, P. V. (2006). Reologichni metody doslidzhennja syrovyny i harchovyh produktiv ta avtomatyzacija rozrahunkiv reologichnyh harakterystyk [Rheological methods of research of raw materials and food products and automation of rheological characteristics calculations]. Harkiv: Harkivs’kyj derzhavnyj universytet harchuvannja ta torgivli [in Ukrainian].

Lobachova, N. L. (2015). Udoskonalennja tehnologii’ bezgljutenovyh hlibobulochnyh vyrobiv [Improving the technology of gluten-free bakery products]. Sumy: Sums’kyj nacional’nyj agrarnyj universytet [in Ukrainian].

Published

2022-06-24

How to Cite

KRAVCHENKO М., PIDDUBNYI В., & DANYLIUK І. (2022). Quality of culinary products based on flour mixture with Atherina pontica powder. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 42(2), 104–116. https://doi.org/10.31617/2.2022(42)09

Issue

Section

INNOVATION TECHNOLOGIES OF THE FOOD-STUFFS

Most read articles by the same author(s)

1 2 > >>