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Vol. 28 (2025 year), No. 3, DOI: 10.21443/1560-9278-2025-28-3

Aleksanochkin D. I., Semenov I. D., Fomenko I. A.
Plant-based beverages: An overview of raw materials and production technologies

Lactose intolerance is a widespread pathological condition characterized by insufficient activity of the enzyme ?-galactosidase (lactase). According to modern epidemiological data, this metabolic disorder is observed in 70 % of the world's population, while the prevalence among the Russian population is 61 %. As an alternative source of nutrients for animal milk, the use of herbal drinks is recommended. They are mainly obtained from various crops such as legumes, oilseeds, nuts and cereals. The primary processing of raw materials is determined by its biochemical and structural features, including the content of proteins, fats and carbohydrates, as well as the physic-chemical properties of the matrix. High-protein raw materials are mainly used for the production of herbal drinks: soybeans (up to 40 % protein), almonds (10–29 % protein), hemp seeds (20–30 % protein). In addition, these crops are valuable sources of various micronutrients such as vitamins, minerals, and antioxidants. The choice of a specific type of raw material depends on many factors: the taste preferences of consumers, the technological features of production and the economic efficiency of using a particular raw material. Traditionally, herbal drinks are produced using wet or dry grinding technology followed by suspension extraction. Enzymatic treatment promotes the effect on plant cell wall components and improves the extraction of intracellular biomolecules. Thus, the use of biotechnological methods helps to increase the protein profile, as well as improve the organoleptic properties of the drink. The purpose of the paper is a comprehensive analysis of the features of the use of various types of plant raw materials in the production of alternative beverages, as well as consideration of modern technological approaches to their manufacture.

(in Russian, стр.14, fig. 4, tables. 1, ref 56, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 3, DOI: 10.21443/1560-9278-2025-28-3

Degtyarev I. A., Karachun A. I., Fomenko I. A.
Technology for the production of rapeseed dietary fibers based on solid waste from protein extraction

In order to improve the consumer, organoleptic and technological properties of waste from the processing of plant raw materials, bleaching methods have been developed that allow for significant lightening of plant fibers. The efficiency of bleaching rapeseed fibers using hydrogen peroxide has been assessed visually. During the study, rational parameters of the bleaching process have been established: substrate concentration of 10 %, mass fraction of peroxide of 6 %, temperature of 80 °C, processing time of 6 hours. Rapeseed dietary fiber dried in a freeze-drying unit has higher values of moisture-binding (8.27 g water/g PV) and fat-binding (4.35 g oil/g PV) capacity (by 32 and 23 %, respectively) compared to rapeseed dietary fiber dried in a drying cabinet. Rapeseed dietary fiber dried in a freeze-drying unit is not inferior in moisture- and fat-binding capacity to a commercial soybean preparation (Amursky MEZ). Analysis of the chemical composition of the obtained rapeseed fibers has shown that they contain less crude protein than soybean fibers (by 60 %), and more crude protein than wheat fibers (by 90 %). Further research can be devoted to studying the effect of rapeseed fibers on the functional, technological, rheological and organoleptic properties of food products. The method for obtaining rapeseed dietary fiber based on solid protein extraction waste has great potential in organizing production on an industrial scale, allowing enterprises to carry out valorization of rapeseed processing products.

(in Russian, стр.8, fig. 1, tables. 4, ref 21, AdobePDF, AdobePDF 0 Kb)