Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality
作者： Saniya Ibraimova , Raushangul Uazhanova , Maryna Mardar , Ayana Serikbaeva , Nataliia Tkachenko
DOI: 10.15587/1729-4061.2020.219020
关键词: Quality (business) 、 Juniperus communis 、 Response surface methodology 、 Food science 、 Mathematics 、 Recipe 、 Control sample 、 Composition (visual arts) 、 Juniper 、 Shelf life
摘要: In order to determine the influence of juniper fruits (Juniperus communis L) on formation bread quality, optimization component composition a new product with increased nutritional value was carried out. To optimize recipe composition, response surface methodology used. The maximum complex indicator quality is noted when mass fraction sodium chloride 1.45 % and crushed 3.17 %. According developed recipe, prototypes were main indicators determined. Based analysis chemical it found that inclusion 3 % characterized by an content protein, fiber, vitamins, micro- macroelements compared control sample. microbiological parameters shelf life finished established. type fortified addition can be stored without changing for up 72 hours, which exceeds same course study, antioxidant activity safety in made possible double sample, 15.5 7.5 mg/100 g, respectively. terms indicators, fully meets requirements regulatory documents. results obtained make recommend production its will expand range health products
sci-hub.st 参考文章(22)
ROSA CAPITA, MIGUEL PRIETO, CARLOS ALONSO-CALLEJA, Sampling methods for microbiological analysis of red meat and poultry carcasses. Journal of Food Protection. ,vol. 67, pp. 1303- 1308 ,(2004) , 10.4315/0362-028X-67.6.1303
Jens Bleiel, Functional foods from the perspective of the consumer: How to make it a success? International Dairy Journal. ,vol. 20, pp. 303- 306 ,(2010) , 10.1016/J.IDAIRYJ.2009.11.009
Martina Höferl, Ivanka Stoilova, Erich Schmidt, Jürgen Wanner, Leopold Jirovetz, Dora Trifonova, Lutsian Krastev, Albert Krastanov, Chemical Composition and Antioxidant Properties of Juniper Berry (Juniperus communis L.) Essential Oil. Action of the Essential Oil on the Antioxidant Protection of Saccharomyces cerevisiae Model Organism. Antioxidants. ,vol. 3, pp. 81- 98 ,(2014) , 10.3390/ANTIOX3010081
Ajai Kumar, L.B.S. Yadav, Jamil Ahmad, Nidhi Dubey, Sadhana Puri, Chemical Composition of CommercialJuniperus communisL. Leaf Oil Journal of Essential Oil Bearing Plants. ,vol. 10, pp. 310- 313 ,(2007) , 10.1080/0972060X.2007.10643560
Raymond H Myers, Douglas C Montgomery, Christine M Anderson-Cook, Response Surface Methodology: Process and Product Optimization Using Designed Experiments ,(1995)
Katalin Fodor-Csorba, Chromatographic methods for the determination of pesticides in foods. Journal of Chromatography A. ,vol. 624, pp. 353- 367 ,(1992) , 10.1016/0021-9673(92)85688-P
C. Delgado-Andrade, M. Navarro, H. López, M. C. López, Determination of total arsenic levels by hydride generation atomic absorption spectrometry in foods from south-east Spain: estimation of daily dietary intake. Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment. ,vol. 20, pp. 923- 932 ,(2003) , 10.1080/02652030310001594450
Isabelle Lesschaeve, Ann C Noble, Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences The American Journal of Clinical Nutrition. ,vol. 81, ,(2005) , 10.1093/AJCN/81.1.330S
Abdalbasit Adam Mariod, None, Effect of Essential Oils on Organoleptic (Smell, Taste, and Texture) Properties of Food Essential Oils in Food Preservation, Flavor and Safety. pp. 131- 137 ,(2016) , 10.1016/B978-0-12-416641-7.00013-4
I. KraStanov, Hinterm Alten Schloss, S. Stoyanova, J. Wanner, D. trIfonova, I. S. StoIlova, ChemiCal Composition and antioxidant properties of juniper berry ( Juniperus communis l .) essential oil ,(2014)