Abstract
The results of investigating chemical, textural composition and functional-technological properties of extraction cakes of oat germs and press-cake of corn germs are presented in the article. It is found that the additives under research are finely dispersed powders with the increased content of nutritive fibers (23,3 і 24,5 %), proteins (23,0 і 20,0 % respectively), amino acid score of which is presented by a sufficient content of lysine, valine, leucine, threonine, phenylalanine, tyrosine. The specific feature of vitamin content of additives is concluded in a high amount of vitamins Е, В 1 , В 9 , РР, but that of mineral content – in a large amount of potassium, magnesium, phosphorus, iron. Also the additives under research contain substances with antioxidant nature: hydroxycinnamic acids and tannins. Extraction cakes of oat germs and press-cake of corn germs are characterized by the sufficient parameters of water-absorbing and water-holding abilities, low activity of proteolytic and amylolytic enzymes that allows to recommend them for further development of the technology of functional bakery products with the increased nutritive and biologic value.
Highlights
ТМ мукиПроведено сравнительное изучение токсичности образцов муки с использованием биотест-систем, относящихся к различным систематическим группам
По итогам эксперимента можно сделать вывод, что степень токсичности образцов No 1, 2, 3 варьирует в рамках 2 – 10 %, что свидетельствует об их безопасности
Research over of safety of standards flour is brought components of raw material for the production of bakery products. Safety of this food raw material was determined by the methods of bioassay of test-organisms of different taxonomic groups
Summary
Проведено сравнительное изучение токсичности образцов муки с использованием биотест-систем, относящихся к различным систематическим группам. Полученные результаты подтверждают закономерности определения токсичности исследуемых образцов с использованием различных классов биотестсистем, а, следовательно, и возможность использования последних в качестве биотест-организмов при определении безопасности муки. Современное биотестирование вод, требования к тест-организмам и тест-функциям с позиций сравнительной физиологии и физиологических адаптационных процессов / О.В. Шувалова // Журнал эволюционной биохимии и физиологии. & Satish Sharma Food Processing Waste Management. Shammas Advanced Waste Treatment in the Food Processing Industry.
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