TECHNOLOGICAL ASPECTS OF OBTAINING OF FOOD ADDITIVE FROM BUCKWHEAT HUSK

Abstract

The paper shows technological aspects of obtaining of biologically active food additive from buckwheat hull. Husk is the main secondary raw material resource emerged during buckwheat processing. Its yield varies from 20 to 22%. Despite several studies, it is not used in subsequent processing for food and other purposes. At the same time, buckwheat husk is a source of polyphenolic compounds, which are presented by flavonoids (2.2 mg/g), and dietary fibers (45.6%). As a result of the experimental studies, it was found that it is advisable to process buckwheat husk into powder using mechanochemical treatment. The parameters of processing were determined during research. It is also advisable to add sodium bicarbonate in the amount of 5% from the powder during mechanochemical treatment. This amount allows to achieve maximum yield of melanin pigment (14.3%) and maximum improvement in the antioxidant activity of the finished product (3.5 times). It has been established that mechanochemical treatment of buckwheat husk coarse powder changes the availability of its ingredients. Mass fraction of soluble substances increases in 2.2 times. The yield of biologically active substances also increases in 3.6 times for flavonoids and in 1.9 times for melanin. This is what determines the increase of nutritional value of finished product. The obtained fine powder is recommended to be used as an additive in producing of new types of food products, including public catering production.