Влияние муки из зерна светлозёрной ржи и продуктов переработки овощей на формирование аромата изделий

Abstract

The results of studies of the formation of aroma forming substances in flour confectionery products based on flour from grain of light grain rye with the use of vegetable processing products are presented. The instrumental assessment of the smell of the products was carried out in the research laboratory on the laboratory odor analyzer «MAG-8» with the methodology «electronic nose». During the study, it was proved that for the samples submitted for testing, the smell is correct and not pronounced, the presence of aromatic additives and odor enhancers, as well as destructive processes and mold formation are absent. For custard cakes, the alcohol content (ketones, PEG-2000) in sample №2 is lower than in the control and sample №3 by 7,89 % and 4,88 %, respectively. The highest acid content (MO­/MNT) in sample №3 is equal to 26,86, more than in the control and sample №2 by 3,95 and 1,86 %. There is also an increase in the acid content (Tween) in sample №3 equal to 29,59, less than in the control and sample №2 by 4,33 and 4,21 %. For shortbread cookies «Kisher», the content of all components decreases, except for the content of alcohols (ketones, PEG-2000), which increases by 11,23 %. While sample №2 has a richer flavor compared to the control, due to an increase in the alcohol content (ketones, PEG-2000) by 12,86 %, the amine content (BCS/MNT) by 1,67 % and the amine content (PDEGS) by 3,59 %. For the shortbread «Kisher» from rye flour, an increase in the alcohol content (ketones, PEG-2000) by 6,14 and 7,03 %, the acid content (MO/MNT) by 2,65 and 4,45 % and a decrease in the acid content (Tween) by 6,97 and 8,85 %, respectively, is observed for sample №2 and sample №3.