THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES

Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.

STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH

The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it. It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements. Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively.

APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS

Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism. The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products. Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used. Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass. It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents. It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities. For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents.