Qualimetrical model of polymalt extracts assessment for optimization of technological parameters

Abstract

In recent years the use of natural ingredients by production of foodstuff becomes evident. Perspective ingredient of multiple purpose for the food industry is polymalt extract which isn't produced by the industry of Republic of Belarus, technological aspects of its receiving from grain crops of local selection aren't researched.
 Researches of a share coarse grain raw materials influence on quality of liquid polymalt extracts from three-component composition on the basis of barley and of malted bare-grained oats with addition of wheat are presented in the article. It is noted that the share of grain crops significantly influences on quality indicators of polymalt liquid extracts, in particular on indicators of nutrition and biological value. The possibility of application of qualimetrical model for optimization of technological parameters when receiving polymalt extracts with the set properties is established. Optimization of technological parameters was carried out by computer design by means of a complex indicator. The hierarchical model is developed for assessment of a complex indicator of extracts on levels. The selection of 6 inter- and 27 intra-group indicators of quality for receiving a complex indicator of quality taking into account of consumer properties and technological features of production of extract is grounded. As a result evaluation criteria are defined, single and complex indicators of quality with use of weight coefficients for each composition are calculated. The additive model of multiplicative type of complex assessment allowing to establish optimum shares of malted raw materials for a polymalt wort in composition barley-wheat-bare-grained oats is developed (30:60:10%; 25:50:25%; 30:40:30%; 25:25:50%) and to receive extract with the maximum content of vitamins, mineral substances and essential amino acids. 
 Practical applicationsThe conducted complex researches allow to recommend the received scientific results for design of new products as components of healthy food in nonalcoholic and confectionery industry and also can be used in educational process to train highly qualified specialists.