Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

March 2017 (published: 30.03.2017)

Number 1(31)

Home > Issue > Grain products as a structurant in the production of fruit and jelly toppings

UDC 664.858:[664.785+664.786]

Grain products as a structurant in the production of fruit and jelly toppings

Rumyantseva V.V., Kovach N.M.

Techno functional potential of various products from oat and barley is explored: hydrolyzed whole oat grain Zhivitsa and the hydrolyzed whole barley grain Zelebnik, oat flakes, oatmeal cereal, oat bran, barley flakes, barley grits. We used the following methods of research: the amount of pectin substances of free and esterified carboxyl groups was determined by titrimetric method using Hinton indicator; the antioxidant properties (amount of flavonoids) was determined by photocolorimetric method; thermostable properties of the fillings was determined by the average temperature of exposure; the intensity of syneresis of the fillings was determined by measuring the volume of fluid released from the fillings over time; distribution of the filling inside the product was determined by the method of test laboratory baking. Comparative analysis of the oat and barley products showed that they have optimal chemical composition with such polysaccharides as cellulose, hemicellulose, pectin and mineral substances (salts of calcium and magnesium) and flavonoids, the latter giving antioxidant properties  the product. It was found that pectin, being a part of grain products, has esterification degree of 30–35%,and therefore, is low methoxyl one. In the next phase the influence of products from oat and barley on the quality parameters of fruit and jelly thermostable filling was examined. The products were added separately replacing the prescription amount of sugar on a dry matter basis in the amount of 10, 15 and 20%, with low methoxyl pectin being excluded completely. The filling with CCLASSICAB 901 low methoxyl pectin (degree of esterification — 35–44%) was chosen as a control sample. It is shown that the optimal dosage of the products of oat and barley in the production of fruit and jelly toppings is 15%, that allows producing a new kind of toppings with good thermostable properties, reducing the syneresis, excluding low methoxyl pectin and lowering sugar content, that will reduce the cost per ton of the finished product by 21358.91–24021.52 rub, increasing the  profitability of production by 26–30%, while the annual economic effect will amount to more than 1600 thousand rub.
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Keywords: oat products, barley products, chemical composition; pectin; antioxidant properties of fruit-jelly filling; thermostable properties; syneresis

DOI 10.17586/2310-1164-2017-10-20-25

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