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September 2023 (published: 28.09.2023)
Number 3(57)
Home > Issue > Development of technology for specialized snack products with sunflower seed protein concentrate
Moskvicheva E.V., Ekaterina Y. Fedinishina, Yulia A. Smyatskaya
The possibility of using protein concentrate of sunflower seeds in the technology of specialized snacks (bars) is considered. The powder of sunflower seed protein concentrate, cocoa powder, and snack product (bar) with sunflower seed protein concentrate were chosen as objects of research. The main quality indicators of sunflower seed protein concentrate and snack products were studied. Organoleptic analysis and content of moisture and dry matter according to GOST 31986 and GOST 5900 as well as indicators of water-holding and fat-holding capacity of protein concentrate were determined. Biological value of the finished product was determined by calculation method. Water activity was determined using a dielectric moisture sensor. Organoleptic characteristics and nutritional value of sunflower seed protein concentrate were determined. In addition to the high content of vegetable protein sunflower seed concentrate contains a significant amount of oxycinnamic acids (9.56 mg/g), which allows us to consider it as a source of phenolic compounds. Dates, cocoa powder, almonds, coconut milk, and oil were selected as the formulation components of the bar. The amount of protein concentrate in the formulation was determined taking into account its moisture- and fat-holding capacity. It was found that the introduction of 20% of concentrate in the recipe from the weight of the finished product had a positive effect on the quality and nutritional value of finished products. The technology of specialized snack has been developed. Experimental bars have high organoleptic properties: they keep their shape well, have a pleasant chocolate taste with a slight flavor of sunflower seeds. Finished products contain 20 % protein. Consumption of one bar (100 g) per day satisfies the daily requirement of oxycinnamic acids by 104%, copper by 60.0%, vitamin B1 by 46.7%, and vitamin E by 52.7%. Snack bars with sunflower seed protein concentrate can be recommended for use in the diet of both professional athletes and people leading an active lifestyle. Studies have shown that technological properties of sunflower seed protein concentrate powder in combination with its high nutritional value provide multivariant use of this additive in specialized food products. The result of the work was a set of technical and technological documentation (TU, TI) for the specialized product.
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Keywords: sports nutrition; snack; protein bar; organoleptic indicators
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.685.4
Development of technology for specialized snack products with sunflower seed protein concentrate
The possibility of using protein concentrate of sunflower seeds in the technology of specialized snacks (bars) is considered. The powder of sunflower seed protein concentrate, cocoa powder, and snack product (bar) with sunflower seed protein concentrate were chosen as objects of research. The main quality indicators of sunflower seed protein concentrate and snack products were studied. Organoleptic analysis and content of moisture and dry matter according to GOST 31986 and GOST 5900 as well as indicators of water-holding and fat-holding capacity of protein concentrate were determined. Biological value of the finished product was determined by calculation method. Water activity was determined using a dielectric moisture sensor. Organoleptic characteristics and nutritional value of sunflower seed protein concentrate were determined. In addition to the high content of vegetable protein sunflower seed concentrate contains a significant amount of oxycinnamic acids (9.56 mg/g), which allows us to consider it as a source of phenolic compounds. Dates, cocoa powder, almonds, coconut milk, and oil were selected as the formulation components of the bar. The amount of protein concentrate in the formulation was determined taking into account its moisture- and fat-holding capacity. It was found that the introduction of 20% of concentrate in the recipe from the weight of the finished product had a positive effect on the quality and nutritional value of finished products. The technology of specialized snack has been developed. Experimental bars have high organoleptic properties: they keep their shape well, have a pleasant chocolate taste with a slight flavor of sunflower seeds. Finished products contain 20 % protein. Consumption of one bar (100 g) per day satisfies the daily requirement of oxycinnamic acids by 104%, copper by 60.0%, vitamin B1 by 46.7%, and vitamin E by 52.7%. Snack bars with sunflower seed protein concentrate can be recommended for use in the diet of both professional athletes and people leading an active lifestyle. Studies have shown that technological properties of sunflower seed protein concentrate powder in combination with its high nutritional value provide multivariant use of this additive in specialized food products. The result of the work was a set of technical and technological documentation (TU, TI) for the specialized product.
Read the full article
Keywords: sports nutrition; snack; protein bar; organoleptic indicators
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License