STUDY OF HEAT TREATMENT EFFECT ON THE BIOLOGICAL VALUE OF PINE NUTS KERNELS

Abstract

The aim of the research was to determine the optimal modes of heat treatment of pine nut kernels in order to preserve their biological value to the optimal, which will allow in the future to use this type of raw material in the technology of various types of sauces with the addition of dry whey. The article analyzes the drying kinetics of Pinus pinea Linneus pine nut kernels for 120 minutes under 4 heat treatment regimes: 20, 40, 60 and 80 ˚C. The effect of heat treatment on the composition of essential amino acids, the content of vitamin C and β-carotene was studied. Thus, the temperature of 20 and 40 ˚C ensures the maximum preservation of the biological value of the raw material, but it does not allow to achieve a significant decrease in the mass fraction of moisture, which will negatively affect the microbiological indicators of the raw material. During processing at 60 ˚С, the mass fraction of moisture in the kernels of pine nuts decreases from 7 to 5.28 %, which is likely to reduce water activity and positively affect the duration of storage. An increase in temperature to 80 ˚С significantly reduces the content of essential amino acids and β-carotene, as well as makes it impossible to achieve a technological effect (a significant decrease in moisture content) with the irrational use of energy resources. It was established that the optimal mode of heat treatment of pine nut kernels is drying at a temperature of 60 ˚С, which ensures the preservation of the biological value of the raw material and meets the recommendations for achieving satisfactory microbiological indicators.