Abstract
The quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen preparation, especially, comminution. The aim of the researches was to investigate the process of comminution and to optimize technological parameters for receiving high quality powder, used as a component of sour-milk beverages and other products. The study elucidates the influence of a series of factors on the size of particles and quality of bee pollen powder by technological and phytochemical properties. Using the visual method with modern optimal devices, it was established, that pollen can be comminuted to the particles size 120–8 mcm. The dispersity degree of received powder caused changes of the phytochemical activity and technological parameters of a product. The method of colorimetry determined that the content of flavonoids in pollen increases by 53 % at communiting to particle sizes 15±5 mcm and decreases at the higher dispersity. The screen method determined the homogeneity of the material, processed by three types of comminutors and substantiated the use of a mill-pestle in the technology of bee pollen comminution as the most effective comminutor. Using the plan of the complete factor experiment of the third kind, there were studied the surfaces of a response of the dependence of pollen powder homogeneity on the comminutor work intensity, mass and term of the material processing. Technological parameters of pollen comminution by a mill-pestle were optimized: working body speed 70–80 turn/min (min−1), processing duration – 6 min, batch mass – 150 g.
Highlights
Apiproducts are often used for enriching milk products
The increase of bee pollen powder dispersity causes phytochemical changes that lead to flavonoids content variations (Fig. 3)
А (115±5) б (20±2) в (10±2) г (5±2) Powder dispersity degree, mcm BP samples with particle sizes 20±2 mcm contained by 53 % more flavonoids than ones with particle sizes 115±5 mcm and by 52 % – than ones with particle sizes 10±2 mcm
Summary
Serhiy Narizhniy Department of food technology and technology processing of animal products. Bilotserkovsky National Agrarian University 8/1 Soborna sq., Bila Tserkva, Ukraine, 09117. Olha Snizhko Department technologies of meat, fish and marine products National University of Life and Environmental Sciences of Ukraine. Viktor Voroshchuk Department of Food Technologies Equipment Ternopil Ivan Pul’uj National Technical University
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