Abstract
The main products produced from chicory in the food industry are soluble roasted chicory, roasted crushed chicory, chicory flour, inulin, oligofructose and others. Fried products are used as a substitute for coffee, because it is caffeine-free and has coffee taste and aroma. Chicory flour is used in the production of bakery products. Inulin and oligofructose are widely used in the manufacture of bakery and dairy products. The aim of this study was to investigate the carbohydrate composition of the products from chicory. The objects of research in this research work were Fried chicory (Leroux), Instant chicory (Leroux), Instant chicory (LLC Flagistom), Instant chicory with hawthorn (Iceberg Ltd and K), Instant chicory (LLC SlavKofe), Instant chicory (Ltd. Around the World), Instant chicory (LLC Favorit), Instant chicory (LLC Beta +), Dried Chirory and Dried crushed chicory № 1,2,3 (LLC Sovremennik), Chicory flour (Leroux), Inulin and Oligofructose (Spinnrad GmbH). Determination of fructans and their average degree of polymerization, the content of glucose, fructose, sucrose, which are contained in foods from chicory was carried out using biochemical method with kit Sucrose / D-Glucose / D-Fructose (R-Biopharm). Studies are suggested that fried chicory products do not contain fructans. Dried products of chicory are contained inulin, the contents of which are about 60–70%, and contained other biologically active substances. Content of fructans in commercial products, such as inulin and oligofructose is about 93% and 79%.
Highlights
The main products produced from chicory in the food industry are soluble roasted chicory
Fried products are used as a substitute for coffee
Chicory flour is used in the production of bakery products
Summary
1 кафедра пищевой инженерии малых предприятий, Казанский национальный исследовательский техн. ун-т, ул. 1 кафедра пищевой инженерии малых предприятий, Казанский национальный исследовательский техн. 420015, Россия 1 кафедра пищевой биотехнологии, Казанский национальный исследовательский технологический университет, ул. 420015, Россия 2 кафедра биохимии и биотехнологии, Воронеж. Получаемые из цикория в пищевой промышленности это жареный растворимый цикорий, жареный измельчённый цикорий, цикорная мука, инулин, олигофруктоза и др. Инулин и олигофруктоза нашли широкое применение в производстве хлебобулочных, кондитерских изделиях, молочных и кисломолочных продуктов. Проведённые исследования свидетельствуют о том, что в жареных продуктах из цикория не содержатся фруктаны. В сушёных продуктах из цикория помимо инулина, содержание которого примерно 60–70% от сухих веществ, содержатся другие биологически активные вещества. Содержание фруктанов в коммерческих продуктах, таких как инулин и олигофруктоза составляет 93% и 79% соответственно. Ключевые слова: цикорий, продукты, фруктаны, инулин, степень полимеризации, фруктоза, глюкоза
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