Foods and Raw Materials, 2016, том 4, № 1
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ISSN 2308-4057 (Print)
ISSN 2310-9599 (Online)
Editor-in-Chief
Aleksandr Yu. Prosekov, Dr. Sci. (Eng.), Prof., Kemerovo Institute of Food
The Ministry of Education and Science and Technology (University), Kemerovo, Russia.
Science of the Russian Federation Deputy Editor-in-Chief
Kemerovo Institute of Food Olga V. Koroleva, Dr. Sci. (Biol.), Prof., Bach Institute of Biochemistry,
Science and Technology Moscow, Russia.
(University) Editorial Board
FOODS AND Aleksandr N. Avstrievskikh, Dr. Sci. (Eng.), Prof., Research and
RAW MATERIALS Manufacturing Association “ArtLife”, Tomsk, Russia;
Vol. 4, No. 1, 2016 Joaquin Pozo Dengra, Dr., Research associate, Clever Innovation
ISSN 2308-4057 (Print) Consulting, Biorizon Biotech (Almeria, Andalucia, Spain)
ISSN 2310-9599 (Online) Irina S. Khamagaeva, Dr. Sci. (Eng.), Prof., East-Siberian State University
Published twice a year. of Technology and Management, Ulan-Ude, Russia;
Founder: Tamara A. Krasnova, Dr. Sci. (Eng.), Prof., Kemerovo Institute of Food
Kemerovo Institute of Food Science and Technology (University), Kemerovo, Russia;
Science and Technology Vladimir P. Kurchenko, Cand. Sci. (Biol.), Associate Prof., Belarusian
(University), KemIFST State University, Minsk, Republic of Belarus;
Stroiteley blvd. 47, Kemerovo, Andrei B. Lisitsyn, Dr. Sci. (Eng.), Prof., The Gorbatov's All-Russian Meat
650056 Russian Federation Research Institute, Moscow, Russia;
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Publishing Office: Siberian Branch, Russian Academy of Sciences, Kemerovo, Russia;
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phone/fax: +7(3842)39-68-45 University- Moscow them. K.A. Timiryazeva, Moscow, Russia;
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Science and Technology (University), Kemerovo, Russia.
ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
CONTENTS
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FOOD PRODUCTION TECHNOLOGY
M. S. Bochkarev, E. Yu. Egorova, I. Yu. Reznichenko, and V. M. Poznyakovskiy
Reasons for the ways of using oilcakes in food industry......... 4
О. N. Buaynov and I. V. Buaynova
The physical and chemical changes of water and the hydration of the protein complex in cheese during freezing....................... 13
H. Е. Dubova, V. А. Sukmanov, A. I. Marynin, V. B. Zakharevych, and V. I. Voskobojnyk
Studies of some aspects in the process of aroma restoration..... 19
I. S. Khamagaeva, A. H. Tsybikova, N. A. Zambalova, and Suk-Ho Choi
Pr oducing of bacterial concentrates with high cholesterol lowering activity.. 27
T. A. Krasnova, N. V. Gora, and N. S. Golubeva
Beer quality assurance by controlling wort polyphenolic content with adsorption method............................................... 36
A. B. Lisitsyn, O. V. Kriger, and P. V. Mitrokhin
Study of chemisrty and hydrolysates drying parameters offeather-downy raw material.................................................... 44
V. A. Mar'in, and A. L. Vereshchagin
Physical principles of processing off-grade buckwheat........... 51
I. V. Timoshchuk
Technology of afterpurification of drinking water from organic contaminants in production of foodstuff......................... 61
BIOTECHNOLOGY
L. K. Asyakina, V. F. Dolganyuk, D. D. Belova, M. М. Peral, and L. S. Dyshlyuk
The study of rheological behavior and safety metrics of natural biopolymers..................................................... 70
A. G. Khramtsov
An epistemological background on paradigm formation of lipidomics of dairy industry............................................. 79
М. V. Novoselova and A. Yu. Prosekov
Technological options for the production of lactoferrin....... 90
PROCESSES, EQUIPMENT, AND APPARATUS FOR FOOD PRODUCTION
A. G. Galstyan, A. N. Petrov, and V. K. Semipyatniy
Theoretical backgrounds for enhancement of dry milk dissolution process: mathematical modeling of the system “Solid particles - liquid”.. 102
I. A. Korotkiy, E. V. Korotkaya, and V. V. Kireev
Energy efficiency analysis of the sea buckthorn (Hippophae rhamnoides) fruits quick freezing...........................................
A. M. Osintsev, A. P. Syrtseva, R. P. Kolmykov, V. I. Braginsky,
O. Yu. Lapshakova, and M. A. Osintseva
Study of calcium role in colloidal stability of reconstituted skim milk under rennet coagulation conditions................................... 121
A. N. Petrov and G. A. Maslennikova
Physical and chemical aspects of vacuum drying of berry raw materials.. 129
ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
STANDARDIZATION, CERTIFICATION,
QUALITY AND SAFETY
O. A. Kuznetsova
Development of integrated model of risk analysis in meat industry.............. 135
L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina,
and L. N. Kharlamova
Determination of the carbon isotope 13C/12C in ethanol offruit wines in
order to define identification characteristics............................................ 141
Signet for publishing CHEMISTRY AND ECOLOGY
June 27, 2016 M. P. Kirsanov and V. V. Shishkin
Date of publishing Evaluating and improving the efficiency of the use of activated carbons
June 27, 2016 for the extraction of organochlorine compounds in water treatment
Circulation 300 ex. technology......................................................................................... 148
Open price. ECONOMICS
Subscription index: E. A. Fedulova, A. V. Medvedev, P. D. Kosinskiy, S. A. Kononova,
for the unified «Russian Press» and P. N. Pobedash
catalogue - 41672, Modeling of the agribusiness enterprise activity on the basis of the
for the «Informnauka» balanced scorecard............................................................................. 154
catalog - 40539 A. M. Lavrov and L. A. Polikarpova
Kemerovo Institute of Food Methodological assessment of territorial competitive positions:
Science and Technology consumer goods and services industries and markets infrastructure
(University), KemIFST, Stroiteley in Kemerovo region case study.............................................................. 163
blvd. 47, Kemerovo, 650056 Е. А. Morozova, O. V. Glushakova, and N. V. Fadeikina
Russian Federation Food consumption as an indicator of the quality of life of the population
Opinions of the authors of in regions.......................................................................................... 171
published materials do not always T. V. Ryabko, E. A. Zhidkova, and V. P. Zotov
coincide with the editorial staff’s Budgeting system in administrative account of the modern organization....... 181
viewpoint. Authors are responsible L. L. Zobova and V. A. Shabashev
for the scientific content of their The problem of providing food resources in urban agglomerations (the case
papers. study of the Kuzbass agglomeration)...................................................... 186
© 2016, KemIFST. INFORMATION
All rights reserved. Information for Authors............................................................... 197
ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
FOOD PRODUCTION TECHNOLOGY
REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
M. S. Bochkareva, E. Yu. Egorovab, I. Yu. Reznichenkoc,*, and V. M. Poznyakovskiyd
a Biysk Institute of Technology (branch), Polzunov Altai State Technical University, Trofimova Str. 27, Biysk, 659305 Russian Federation
b Polzunov Altai State Technical University, Lenin Str. 46, Barnaul, 656038 Russian Federation
c Kemerovo Institute of Food Science and Technology (University), Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation
d Sochi State University, Sovetskaya Str. 26а, Sochi, 354000 Russian Federation
* e-mail: irina.reznichenko@gmail.com
Received April 28, 2015; Accepted in revised form December 18, 2015; Published June 27, 2016
Abstract: Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are enriched in many indispensable components. The compliance with quality analysis of oilcakes from several types of olive raw materials, traditional and non-traditional for Russia, to fundamental technical requirements of the normative documents of the Russian Federation, determination of the list of quality and safety indicators of the oilcakes and reasons for the ways of processing them into food became the research purposes. Objects of researches were the oilcakes received in the conditions of specialized enterprises of Altai Krai from the appropriate types of olive raw materials. They are oilcakes made from: Siberian cedar pine kernels, walnut kernels, seeds of Cucurbita pepo, sesame seeds, black cumin seeds, flax seeds, milk thistle seeds, amaranth seeds. By research results, the list and standards of the regulated organoleptic and physical and chemical quality indicator of olive cakes are set; the permissible level of safety indices are justified and the conditional gradation on the prevailing macrocomponents defining the oilcakes nutrition value, their technological properties and the food use potential areas is recommended: 1) the composition is dominated by “proteins and lipids” (oilcakes from sesame seeds and pine nuts kernel) - mayonnaise, dairy and vegetable products; 2) “proteins and carbohydrates” (oilcake from amaranth and pumpkin seeds and oilcake from walnuts kernel) - dairy, vegetable, meat and cereal products, sugary and flour confectionery, food concentrates; 3) “proteins and alimentary fiber” (oilcake from milk thistle and flax) - bakery and flour confectionery.
Keywords: oilseed cakes, oilcakes nutritional value, oilcakes quality and safety factors, oilseed cakes using, processing algorithm of oilseed cakes
DOI 10.21179/2308-4057-2016-1-4-12 Foods and Raw Materials, 2016, vol. 4, no. 1, pp. 4-12.
INTRODUCTION
The struggle for customer and sales market stimulates a modern manufacturer to be engaged in sold products range expansion through new types of raw materials attraction and/or giving the functional directivity to worked-out production. It is connected to the fact that in recent years many enterprises of the domestic oil and fat industry process raw materials, rather various in chemical composition and technical characteristics. Walnuts, pine nuts, sesame, thistle, flax, pumpkin, water-melon, amaranth, black cumin seeds, grape and apricot seeds, sea-buckthorn fruit and other types of traditional and non-traditional for Russia olive raw materials are used.
For the last 10-15 years the considered branch has developed rather actively. It has involved a lot of new businessmen. Being guided by Internet-sources data, it is possible to say that today the number of the enterprises registered in this sphere is to one hundred. Chemical composition distinctions of raw materials allow vendors to work out a line of the vegetable oils oriented on a wide range of customers. Distinctions in technical characterristics and, respectively, in aerodynamic properties of raw materials cause the necessity of technology equipment mobile realignment that is more easily feasible in case of small outputs. As a result, preferentially small enterprises of narrow specialization are involved in the considered field of
Copyright © 2016, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. This article is published with open access at http://frm-kemtipp.ru.
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ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
activity, many of which work according to the diagram given in Fig. 1.
Processing of raw materials by small batches is one of the advantages of the similar enterprises, as it allows to obtain products with very low measure values of oxidizing damage, which is often cannot be achieved in the conditions of large-capacity production.
In Altai Krai oil is get from cultivated commercially flax and nuts, pumpkin, sesame, milk thistle, black cumin and amaranth seeds delivered from other regions.
Walnuts (Juglans regia) and Siberian cedar pine nuts (Pinus sibirica L.) appear to be a valuable source of oil, rich in tokoferola and indispensable fatty acids ю-6 [1, 2]. The protein which is no less important
remains as a part of oilcakes almost without any changes, as walnut and pine nuts oil is produced by technology of a one-fold cold extraction.
Flax seeds (Linum usitatissimum L.) are considered by the modern nutritionists not only as a source of the food oil rich with a-linolenovy acid (to 57% as a part of oil), but also as an additional source of protein in soluble and insoluble alimentary fiber [3, 4]. The growing popularity of their use and researches activity as food raw materials are connected to the marked properties of flax seeds [5].
The peculiarity of a milk thistle (Silybum marianum) nutrition value is silimarin flavonoid content which is conducive to liver cells regeneration [6, 7, 8] and keeping in oilcakes and oilmeals after allocation from oil seeds. Nowadays thistle-and-flax-seeds flour is massively used only in flour production [9, 10].
Sesame and pumpkin seeds have a certain likeness according to content and greasy oil composition. Sesame (Sesamum indicum L.), seeds of which contain about 60% of oil and to 20% of protein, is traditionally applied in seeds, paste or oil form in bread baking and Eastern cuisine cooking due to a pleasant smell and taste. In physiological value sesame is compared to flax seeds [11]. Tocopherols and lignan belong to the main antioxidants responsible both for physiological value and for oxidizing damage of sesame seeds, oil and oilcakes preventing [11, 12]. Modern clinical researches are focused on allergic response to sesame and products of its processing studying [13].
Pumpkin seeds (Cucurbita pepo L.), depending on a botanical sort of pumpkin, contain up to 28% of protein and 30-50% of the oil rich in carotinoids and
tokoferola [14]. Reduced cellulose content in gymnospermous sorts facilitates technological tasks solution of pumpkin oilcakes use remaining after allocation as food raw materials [15, 16].
Amaranth and black cumin seeds are being researched most actively in recent years. Amaranth (Amaranthus) “grain” is appreciated for protein [17, 18] and the increased content of squalene, phytosterols and other minor components in oil [19]. Amaranth flour from is used in national and non-traditional flour products baking [20, 21].
Black cumin seeds oil (Nigella sativa L.) possesses the expressed toning and antibacterial properties. This fact is connected to fat-soluble vitamins, sterols, benzopyrones and terpenes composition [22, 23]. Increased content of linoleic acid in black cumin seeds oil (up to 58%) at unusually high content of minor antioxidant components explains the growing popularity of its processed products.
In spite of the fact that today oilcakes and oil meal of oil-bearing crops, including the discussed in this work, are applied as high-protein components of vegetable feed [17, 24] the perspectives of their wide food use are connected to a possibility of giving functional properties to new products not only at the expense of proteins [25], but also at the expense of food fibers [3, 11, 26], lignin [12, 27, 28] and other components [9, 29, 30].
The characteristic peculiarity of the worked-out oilcakes is absence in scientific literature of the accurate systematized data on their chemical composition, especially that within species different botanical sorts of oil-bearing crops can initially be characterized by certain distinctions, both in coloring/form of seeds and in principal components content [5, 14]. The equipment used by the operating enterprises can significantly differ on the operating characteristics, defining production with different residual content of lipids. Marked, as well as state standards absence, regulating figures of all range of olive cakes quality as food raw materials complicates the determination of perspective areas of their industrial food processing. The purposes of the work are the analysis of quality compliance of industrially produced oilcakes made from non-traditional olive raw materials types to fundamental technical requirements of regulatory documents (RD), determination of the regulated figures list of researched oilcakes quality and safety and reasons for their industrial processing in food.
Fig. 1. Basic model of purchase, processing and selling structure of non-traditional types of olive raw materials.
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ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
OBJECTS AND METHODS OF STUDY
Tasks of the research are:
- assessment of the macrocomponents content in oilcakes composition;
- determination of the quality and safety regulated figures list;
- oilcakes systematization considering chemical composition and indices of safety data, reasons for the industrial processing in food.
Objects of the research are:
- regulatory documents on oil-bearing crops cakes of industrial value;
- oilcakes received at two specialized enterprises of Altai Krai (LLC Spetsialist, Biysk; LLC Sibirsky produkt, Barnaul) from the appropriate types of olive raw materials: oilcakes from Siberian cedar pine kernel (Pinus sibirica Du Tour), walnuts kernel (Juglans regia), pumpkin seeds (Cucurbita pepo L.), sesame seeds (Sesamum mdicum L.), black cumin seeds (Nigella sativa), flax seeds (Linum usitatissimum L.), milk thistle seeds (Silybum marianum), amaranth seeds (Amaranthus).
For the theoretical material analysis methods of the comparative analysis and systematization of scientific publications and regulatory documents, periodicals and Internet resources were used. Results of own experimental studies are received with the use of standard organoleptic and instrumental methods of researches accepted in oil and fat branch.
Color, smell, look and existence of dark inclusions in oilcakes are determined by organoleptic methods.
The mass fraction of moisture and volatiles were determined by tests drying 5 g weight to constant mass at 103 ± 2°C temperatures, with the subsequent weighing and calculation of a measure value in %.
The mass fraction of a crude protein, in % of oilcake dry substance, was enumerated on the content in oilcakes of the proteinaceous nitrogen determined in hinge plates 2 g weight by Kjeldahl's method.
The mass fraction of crude fat in hinge plates 10 g weight was set by exhaustive extraction of lipidic fraction hexane method with the subsequent weighing and fraction calculation of the extracted fat in % of solid oilcake.
The mass fraction of crude cellulose was determined by Genneberg and Shtoman's method: serial processing of a hinge plate of cake by acid and alkali solutions, with subsequent combustion and quantitative fossil determination by a weight method, with index calculation in % of the dry unoiled oilcake substance.
The mass fraction of ashes was determined by tests calcinating of 5 g weight at 700°C temperature to the complete combustion (set on achievement by the crucible with a hinge plate of constant mass), with the subsequent weighing and measure value calculation in percentage of the dry unoiled oilcake substance.
The acid number of fat was determined by oilcake titration extracted from test crude (etanolo-chloroformic extraction) 0.1M KOH solution in fenolftalein presence.
The peroxide value of fat was determined by oilcake titration of the crude fat extracted from test (in the form of a mixture of acetic acid and chloroform) 0.01M Na₂S₂O₃ solution.
All the studies were conducted on the example of six oilcake batches of each name, in three-fold frequency for each index. Results of the researches were processed by statistic analysis method.
RESULTS AND DISCUSSION
Excerpts from operating state standards on the regulated physical and chemical indices of oil-bearing crops cakes used as raw materials for industrial production of compound feeds and foodstuff and realized as “Food oilcakes and oilmeals” are given in Table 1. It should be noted that in Russian normative documents there are no unified approaches to the list of the regulated quality figures:
- ashes is either regulated, or is excluded from the mandatory list;
- different norms of moisture, crude protein, fat and cellulose content are set;
- insoluble ashes content norms set depending on existence/absence of seed coats in oilcake are most justified.
Table 1. The regulated physical and chemical indices of olive cakes of industrial value according to regulatory documents' requirements valid in the Russian Federation
Index name Oilcake index norm
sesame sunflower rapeseed flax peanut soy
M.f. of moisture and volatiles, % 6.0-10.0 No more 6.0---9.0 6.0---8.0 6.0---8.0 6.0---8.0
than 8.5
M.f. of crude fat in terms of solid, %, no more than 9.5 10.0 9.0 10.0 6.5 8.0
M.f. of crude protein in terms of solid, 40.0 38.0 37.0 34.0 52.0 44.0
%, no less than
M.f. of crude cellulose in terms of the dry unoiled 6.0 20.0 16.0 9.0 5.0 5.5
substance, %, no more than
M.f. of ashes in terms of the dry unoiled substance, --- 6.2---6.8 No more No more --- ---
% than 7.0 than 10.0
M.f. of insoluble ashes in terms of the dry unoiled 1.0 1.0 1.5 1.5 0.2 0.6
substance, %, no more than
1 mm in 15 mm in
Pass through a sieve with holes --- --- --- --- diameter, no diameter, no
more than less than
5% 100%
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ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
Herewith according to normative documents' requirements quoted in table 1, any kind of oilcake which is industrially made from olive raw materials, regardless of the estimated direction of its further processing (fodder or food production) should be characterized by rather low content of fat: mass fraction (m.f.) of crude fat has to be no more than 6.5-10.0% in terms of dry solid. However when receiving oil with the help of one-fold cold molding without raw materials grinding oil output includes only free lipids fraction and the received oilcakes, as a rule, are characterized by naturally high residual oil content [31].
Oilcakes studied in this work are produced by the enterprises in two forms:
- in the form of the granules or flakes received after oil extraction;
- in the form of the powder of a certain dispersibility received after grinding of these granules or flakes. In the second case the size of particles is important to provide equal distribution of cakes in prescription compound.
All the researched oilcakes possess flavor and smell peculiar to the initial raw materials.
The olive raw materials used for oilcakes production has essential distinctions in anatomo-morphological structure therefore it is logical to expect certain discrepancies in the content of principal components of oilcakes chemical composition.
Value ranges of the regulated oilcakes quality figures are given in table 2. Moisture is in rather narrow, typical for all the studied oilcakes range (5.1-8.6%), which is caused by identical approach in oil allocation technology from raw materials. Therefore, it is possible to introduce a single standard for this index for again developed rules on oilcakes from non-traditional types of oil-bearing crops - no more than 9.0%.
On the main foodstuff content the analyzed oilcakes are characterized by the considerable variations. The crude protein content in different batches of different oilcakes types changes from 18% to 54.7% (in terms of solid matter); for six of eight oilcakes names the minimum value of this index is at least 30%. At this level it is possible to set the lower limit of crude protein content in oilcakes intended for processing as proteinbearing raw materials, including concentrates and protein isolates. Thistle oilcake which seeds are initially not rich with protein has the lowest protein content.
It is also important to note that various types of oilcakes differ among themselves on the crude fat content: in the researched batches from 5.3% to 23.9% (in terms of solid matter), in case of the main value range of 12-20%. The highest fat content among the tested samples is characterized by sesame seeds and pine nuts oilcake, which appears in lower flowability of these oilcakes as compared to other species. As oil percentage of cakes is directly linked to their technological qualities, this index norm should be set with restriction in greater party - no more than 25%: oilcakes with higher fat content oxidize quicker and turn rancid, and when grinding stick together in viscous pastelike mass and badly mix up with other free-flowing components such as flour, powdered milk, egg powder and other.
The cellulose making a basis of plant tissue cell wall is one of oilcakes macrocomponents. Several types of raw materials (cedar and walnuts) are exposed to cladding separation of seed/fruit coat or are initially almost deprived of it (gymnospermous pumpkin seeds). The result is rather low content of cellulose in the received oilcakes (from 2.2% to 5.0% for the dry unoiled substance). The content of cellulose, unrepresentative high for walnuts kernel, found in the received oilcakes (to 7.0%), is caused by complexity of these raw materials separation from husk near the kernel before oil allocation. Other types of raw materials are supplied on press without separation of a seed coat, giving oilcakes with more dark color and with higher cellulose content - up to 13.0-27.6%.
Taking into account that in recent years cellulose is considered as one of the major ingredients to develop products of functional purpose, oilcakes with the increased content of cellulose can be entered into new compounding as a source of insoluble food fibers.
For sesame oilcake the content norm of the ashes is not set by valid documentation; for sunflower oilcake the content of ashes depends on pod particles content in the oilcake; for flax oilcake which is produced without seed coat separation, the legal limit of ashes content is 10%. At the same time, for food assignment oilcakes of - soy and peanut cakes - the ashes content is not regulated (Table 1).
Oilcakes as research objects differ among themselves on the ashes content as significantly as on the remaining macrocomponents maintenance. In general, levels of ashes content correlate with existence seed coat (pumpkin seeds oilcake is an exception), but there is no correlation between the content of ashes and insoluble ashes. On the content of insoluble ashes (0.29-0.92%) all analyzed types and batches meet requirements of valid regulations to sesame and flax oilcake, and this index values do not go beyond 1% (Table 2).
Thus, on the basis of requirement analysis of the valid regulatory documents and results of own researches it is possible to designate a row of mandatory organoleptic and physical and chemical indices which can be generalized and controlled in each batch of olive cakes of food assignment. They are appearance, color and consistence, smell and favor, mass fraction of moisture and volatiles (no more than 9%), mass fraction of crude protein for cake from kernel cedar and walnut, pumpkin seeds, flax and sesame (at least 30% in terms of solid), mass fraction of crude fat (no more than 25% in terms of solid) for all types of cakes.
In our opinion, it isn't expedient to regulate in studied cakes the content of cellulose and general ashes -indices, personal for each type of grain of oil-bearing crops and, respectively, for the made cakes, but these cakes which aren't reflected in technical characteristics and making the positive contribution to formation of their nutrition value. Taking into account that on ashes it is also possible to judge existence in production of mineral impurity, as the regulated index it is necessary to enter mass fraction of ashes, insoluble into 10% solution of hydrochloric acid, and reflecting generally the content of mineral impurity, - no more than 1% in terms of solid.
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Table 2. Organoleptic and physical and chemical figures of the researched olive cakes quality
Index value/Oilcake name
Index name Cedar nut Walnut Pumpkin Sesame Black cumin Flax Milk thistle Amaranth
oilcake oilcake seeds oilcake seeds oilcake seeds oilcake seeds oilcake seeds oilcake seeds oilcake
Appearance and consistence Whole - pieces or the dense flake granules of irregular shape.
Ground - homogeneous in weight free-flowing powder with less than 0.3 mm dispersibility.
From cream to yellow and light From brown to From cream From grayish- Different shades From brown to
Color brown, motley brownish- to grayish and black to black of brown brown with a Light brown
green light brown greenish shade
Smell Typical for the appropriate type of olive raw materials, neutral, without mold, musty, pro-rancid and other foreign smells
Flavor Typical, sweetish; the
insignificant smack of bitterness Typical, spicy and Insipid, Typical, insipid
typical for the husk near the Typical, insipid, sweetish hot Insipid, neutral with moderate and slightly
kernel and not interrupting the bitterness bitter, spicy
primary flavor
Without mold, musty, pro-rancid and other foreign smells
M.f. of moisture and volatiles, % 6.0-8.5 6.0-8.2 5.5-8.2 5.8-8.0 5.4-6.4 6.9-8.6 5.1-8.3 6.7-8.2
M.f. of crude fat in terms of solid, % 16.4-21.2 12.4-18.2 11.7-19.4 16.1-23.9 18.7-19.7 10.9-19.0 14.1-16.9 5.3-11.4
M.f. of crude protein in terms of 30.2-45.3 32.2-46.4 45.6-52.3 34.9-54.7 31.9-32.9 32.6-38.1 18.0-21.1 24.7-29.6
solid, %
M.f. of crude cellulose in terms of 3.5-5.0 5.2-7.0 2.2-4.8 9.4-13.0 3.4-4.4 5.7-7.4 21.2-27.6 5.1-6.7
the dry unoiled substance, %
M.f. of ashes in terms of the dry 3.8-4.8 4.5-4.7 8.1-8.7 6.3-6.6 6.7-6.9 4.8-5.0 5.0-5.6 3.5-4.3
unoiled substance, %
M.f. of insoluble ashes in terms of 0.29-0.43 0.36-0.68 0.44-0.63 0.58-0.82 0.57-0.84 0.54-0.79 0.67-0.92 0.42-0.56
the dry unoiled substance, %
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ISSN 2310-9599. Foods and Raw Materials, 2016, vol. 4, no. 1
According to microbiological standards of safety oilcakes conform to requirements of TR TS 021/2011 regarding the Application 1 and Application 2 (item 1.8 "concentrates of vegetable proteins (food) and soy flour"), on hygienic requirements of safety - regarding the Application 3 (item 9 "food meal and flour from seeds of bean, oil-bearing and non-traditional crops"), on the allowed levels of radionuclides - regarding the Application 4 (according to the item 15 "flour").
The unregulated course of the destructive, hydrolytic and oxidizing processes inherent in the destroyed cells of any olive raw materials is peculiar to oilcakes. Taking into account that the considered cakes differ in the content of quickly oxidized polyunsaturated fatty acids, additional introduction to the list of the regulated indices of safety of indices of oxidizing damage - acid and peroxide number, normed taking into account the
residual content of oil in cakes is necessary.
Analysis results of the oil selected from cakes with an etanolo-chloroformic compound are provided in Table 3. According to the experimental data, for the considered row of cakes it is difficult to reveal accurate single-digit correlation between measure values of oxidizing damage of fat and composition of fatty acids. It is obvious that in case of almost equally high content of the amount of polyunsaturated fatty acids and existence of a personal set of natural antioxidants -tokoferol, terpenes and others - the speed of oxidizing processes in lipids of cakes and values of controlled indices will be preferentially defined by quality of the used raw materials (periods and storage conditions before processing) and the modes of thermal/moisture thermal treatment of raw materials provided by the exploited technology of separation of oil.
Table 3. Indices of the researched olive cakes oxidizing damage
Index value/Oilcake name
Index name Cedar nut Walnut Pumpkin Sesame Black cumin Flax seeds Thistle seeds Amaranth
oilcake oilcake seeds seeds seeds oilcake oilcake seeds
oilcake oilcake oilcake oilcake
Acid number, 0.5-2.1 0.8-2.7 0.9-1.8 0.7-3.5 0.6-1.8 1.3-2.4 0.6-1.4 0.6-3.3
mg КОН/g fat
Peroxide value,
millimole of active 1.0-4.2 3.6-6.2 2.5-4.8 4.7-6.5 1.5-3.7 3.2-4.3 1.8-2.9 1.4-4.8
oxygen/kg fat
Fundamental factors in formation of quality of foodstuff are the raw materials and technology. In our case the choice of foodstuff group into which composition cakes can be entered should be based on data on their chemical composition.
According to literary data, cakes of several types of oil-bearing crops may contain the so-called antinutrients restricting their food application and capable to cause allergic responses [32]. Availability of such substances is marked, in particular, in products of processing bean and crucial cultures. However at seeds of non-traditional oil-bearing crops of the majority of sorts of the modern selection (in particular, flax, sesame and amaranth) similar components are present at trace quantities, not critical at aspect of food use of cakes. In kernel and walnuts and pumpkin seeds such components are absent.
Taking into account the experimental data, to justify food use of olive cakes the following algorithm of actions can be offered (Fig. 2).
Step I consists in complex research of cake chemical composition, with determination of the quantitative maintenance of the principal food components, the characteristic of qualitative and quantitative composition biologically of the active and anti-nutritious components, levels correlation of contents food and biologically active agents with the recommended norms of their consuming for preliminary reasons for foodstuff group.
Step II is based on results of the researches conducted at the first stage: data on the maintenance of
the prevailing components of a chemical composition are used in case of a choice of the list of physical and chemical figures of merit and determination of their regulated values. Indices of toxicological and microbiological safety are set in compliance with valid TR TS 021/2011 [33], taking into account branch
accessory of the considered food raw materials -regarding the Application 1 and Application 2 TP TS 021/2011 (item 1.8 "concentrates of vegetable proteins (food) and soy flour"), on hygienic safety requirements - regarding Application 3 TP TS 021/2011 (item 9 "food oilmeal and flour from bean seeds, oilbearing and non-traditional crops").
Step III is aimed at research of oilcake influence on structural and mechanical properties of prescription masses and finished goods and, first of all, should include such operations as oilcake functional and technological properties study and value limits determination of its technical characteristics (flowability, bulk density, etc.) for the purpose of a technology equipment choice and oilcake introduction modes to prescription mass composition.
Justifying the oilcake introduction stage is carried out taking into account data about its chemical composition: regarding the maintenance of the
components subject to corrupting under the influence of water and the increased temperatures, and regarding the maintenance of components, emulsifying, water and capable to retain fat properties of cake and prescription mass with its involvement. The regularities analysis of structural, mechanical and rheological
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properties change of prescription mass after oilcake introduction is necessary for timely adjustment of oilcake dosage and varied parameters of technological process guiding.
This step finishes researches complex directed to justifying foodstuff group and type of as any modification connected to change of a compounding of traditional foodstuff as a result of this or that type of cake introduction will be followed by nutrition value change and the regulated figures of finished goods quality and safety. Therefore, each specific example requires not only theoretical reasons, but also the experimental confirmation of a possibility of considered oilcakes use in new foodstuff names production, with special approaches development to
support technological properties of semi-finished products and a nutrition value of received production.
Step IV, the last one, consists in oilcake dosage, compounding and technology of a new product approval, design and approval of the specifications and technical documentation.
Scientific literature analysis and own experimental data show that as a part of the studied oilcakes three options of components couples can prevail:
- proteins + lipids (sesame seeds and pine nuts kernel oilcakes);
- proteins + carbohydrates (amaranth and pumpkin seeds and walnuts kernel oilcakes);
- proteins + food fibers (thistle and flax seeds oilcake).
Fig. 2. Algorithm-sequence of actions in case of justifying the ways of industrial processing of oil-bearing crops cakes in food.
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There are no bases to exclude that even within one type of olive raw materials for all batches of cakes the quantitative dominance of the marked couple of components will be absolute. So, for example, for black cumin seeds oilcake from a batch to a batch the prevailing couple of components will be either "proteins + lipids", or "proteins + food fibers" as black cumin seeds are processed without separation of seed
CONCLUSION
(1) The study of oilcakes chemical composition produced on the basis of new to Russia oil and fat industry, allows to create the conditional gradation taking into account the prevailing macrocomponents of a chemical composition defining a nutrition value and technological properties of oilcakes:
- proteins + lipids (oilcakes from sesame seeds and pine nuts kernel);
- proteins + carbohydrates (oilcakes from amaranth, pumpkin and walnuts kernel);
- proteins + food fibers (oilcakes from thistle and flax seeds).
By parity of reasoning other types of olive cakes can be studied and systematized.
(2) By results of fundamental consumer properties researches and a chemical composition the list and standards of the regulated organoleptic, physical and chemical figures of oilcakes from cedar, walnuts, pumpkin, sesame, black cumin, flax, milk thistle and amaranth seed the allowed levels of data security indices are justified.
(3) On the basis of that the raw materials are considered to be fundamental factors in consumer
coats; for pumpkin seeds oilcake and oilcake from walnuts kernel - either "proteins + carbohydrates", or "proteins + lipids". The marked inconstancy in olive cakes nutrition value of should be connected both to technological factors (used press power, initial olive raw materials preparation features), and to natural factors (in particular - maturity level of the nuts prepared for processing and oil-bearing crops seeds). foodstuff properties formation the following can be offered as the potential directions of food use of the studied oilcakes:
- in case of "proteins + lipids" dominance -mayonnaise and dairy and vegetable products. In this combination oilcake proteins will show essential for mayonnaise and dairy and vegetable products emulsifying, water and capable to retain fat properties, polyunsaturated fatty acids of cakes - to enrich products composition, and the hindering influence of carbohydrates and food fibers will be less expressed;
- in case of "proteins + carbohydrates" dominance oilcake can include some dairy and vegetable (ice cream, desserts, pastes, cottage cheese products) and meat and cereal products (for example, pasty), sugary and flour confectionery, food concentrates. In this case oilcake won't be considered as the enriching ingredient any more, only as variety of a power-intensive filler;
- in case of "proteins + food fibers" dominance the most perspective way of oilcake production use will be bakery and flour confectionery for which introduction of food fibers sources is the traditional way of compounding modification for the purpose of new product names production.
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Please cite this article in press as: Bochkarev M.S., Egorova E.Yu., Reznichenko I.Yu., and Poznyakovskiy V.M. Reasons for the ways of using oilcakes in food industry. Foods and Raw Materials, 2016, vol. 4, no. 1, pp. 4-12. doi: 10.21179/2308-4057-2016-1-4-12.
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