Abstract
Soybeans are used in various sectors of food and processing industry as an additive that increases the nutritional and biological value of traditional food products. The research objective was to create a technology for a new protein-vitamin-mineral ingredient (PVMI). The new PVMI is a flour based on biotechnologically modified soybeans. The research featured soybeans of Kitrossa variety developed at the All-Russian Scientific Research Institute of Soybeans (Blagoveshchensk, Russia). The technology included four main stages: preparation of soybeans, germination, drying, and grinding. The process of germination was performed in wet paper using a thermostat at a relative humidity of 85%. The experiment provided the optimal regimes for germination (26°C, 24 h) and drying (50°C, 270 min). The new technology made it possible to increase the protein content in the additive by 7.3 %, lipids – by 2.3 %, and dietary fibers – by 3.6–8.4 %, if compared to the initial soybeans. Regardless of the germination regime, the additive demonstrated the optimal ratio of polyunsaturated fatty acids (PUFA) ω-6 and ω-3, which was 6.3:1–8.1:1. The PVMI also increased the content of vitamin B1 by 1.6–1.7 times, vitamin E – by 1.7 times, and vitamin C – by 2.2 times, if compared to their
 content in the original soybeans. The activity of trypsin inhibitor in the PVMI decreased by 21.4–35.6%. The resulting soybean grain and food additive were rich in minerals (7.0–7.6 g per 100 g) with a water content of 9.3–9.8 g per 100 g. The sensory properties of the obtained nutritional additive had an average score of 5.0. The research resulted in a set of technical documentation, which included Standard STO 9146-001-00668442-2018 ‘Protein-vitamin-mineral ingredient. Food additive’ and technological procedures for its production.
Highlights
Объекты и методы исследования Объектом исследований стало зерно сои среднеспелого сорта «Китросса» (ГОСТ 17109-88) селекции ВНИИ сои, выращенного в 2017 г. в селекционных питомниках Всероссийского НИИ сои
Soybeans are used in various sectors of food and processing industry as an additive that increases the nutritional and biological value of traditional food products
The research objective was to create a technology for a new protein-vitamin-mineral ingredient (PVMI)
Summary
Полученные образцы пророщенного зерна инспектировали, удаляя поврежденные экземпляры, взвешивали, тщательно промывали проточной водой при температуре 50−60 °С, разделяли на семядоли и закладывали на сушку в сушильный аппарат с конвекцией. Проведенные исследования показали, что нерационально подвергать высушиванию образцы при температуре 40 °С, так как требовалось увеличение продолжительность сушки – более 9 часов. При температуре сушки 60 °С и более частицы продукта темнели за счет частичного подгорания, что также ухудшало органолептические показатели готовой пищевой добавки. По полученным данным провели анализ изменения показателей массы пророщенного соевого зерна в зависимости от продолжительности сушки В таблице 1 представлены показатели, полученные при проращивании соевого зерна в термостате в течение 24 часов при температуре 22, 26 и 30 °С (tсушки = 50 °С). Наиболее интенсивное снижение (а) соевое зерно (б) пророщенное зерно сушеное (в) пищевая добавка в виде муки.
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