Abstract
The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues
Highlights
Unbalanced nutrition and a deficiency in the diet of protein, vitamins, minerals and other biologically active substances have led to a decrease in the immunity of the population [1,2,3]
The new method is based on the use of a complex effect on raw materials of steam-thermal processing of raw materials and non-enzymatic catalysis when using fine grinding
The proposed method makes it possible to more fully reveal the biological potential of raw materials and transform sparingly soluble or generally non-pectoral components of raw materials into low-molecular components that are absorbed by the human body
Summary
Unbalanced nutrition and a deficiency in the diet of protein, vitamins, minerals and other biologically active substances have led to a decrease in the immunity of the population [1,2,3]. The traditional disadvantage of confectionery products is a high content of sugar (from 40 to 65 %), fat (from 25 to 35 %), the absence of BAS, and the presence of a significant amount of food additives in the composition. It is possible to increase the immunity of the human body by using health-improving products with a high content of complete protein and plant biologically active substances (BAS) [4, 6, 7]. Proteins cannot be eliminated or replaced with other components, since they perform a variety of functions [11,12,13]
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.