Search

Results:

Vol. 24 (2021 year), No. 4, DOI: 10.21443/1560-9278-2021-24-4

Veber A. L., Leonova S. A., Nikiforova T. A., Zhiarno M., Badamshina E. V., Lisin P. А.
Development of fermented product using dispersion from domestic breeding peas

Currently, there is a steady trend in the world aimed at finding new raw protein sources and their industrial processing into functional food products. The modern food market is represented among other things by non-alcoholic beverages from plant raw materials (vegetable "milk", fermented plant drinks), combined fermented milk products of complex raw materials, which are becoming popular among consumers and are in high demand among the population. The study shows the possibility of using pea grains of Bashkir Research Institute of Agriculture BashSC RAS (BRIA, Republic of Bashkortostan) varieties in the technology of obtaining fermented products. Consumer qualities, the chemical composition of pea varieties of the BRIA selection (Chishminsky 95, Chishminsky 229, Pamyati Khangildin, Yuldash) and their ability to germinate have been investigated. The possibility of their use for obtaining a plant dispersion intended for manufacturing fermented products from plant raw materials has been established.

(in Russian, стр.12, fig. 6, tables. 9, ref 12, AdobePDF, AdobePDF 0 Kb)

Vol. 27 (2024 year), No. 3, DOI: 10.21443/1560-9278-2024-27-3

Veber A. L., Leonova S. A.
Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation

The relevance of the study is due to the need to improve the technology for processing peas and beans of domestic selection into plant-based drinks and their use in technologies for alternative products of complex raw materials for healthy, functional and specialized nutrition of various population groups. The purpose of the work is to study the influence of the developed technological modes of bioactivation on the nutritional and biological value, functional and technological properties of the protein-carbohydrate complex of pea and bean grains. The work examines the results of studies of changes occurring in pea grains bred at the Bashkir Research Institute of Agriculture and beans bred at the Omsk State Agrarian University during their bioactivation using the Smart Sprouter "Rosinka" installation, in particular the biochemical composition and inhibitory activity of grain of the studied varieties, a protein complex and amino acid composition, protein digestibility in vitro, functional and technological properties of the protein-carbohydrate complex of grain. The research has been carried out using generally accepted, modern instrumental methods for analyzing the properties of raw materials and finished products. It has been established that the use of the developed technological parameters of bioactivation leads to modification of the functional and technological properties of the structure-forming nutrients of grain, intensive accumulation of all amino acids, with the exception of threonine, make it possible to increase the protein content in pea grain by 15.32 % and beans by 14.96 %, relative to the initial values increase the degree of compliance of pea and bean grain protein with the FAO/WHO reference protein by 4.48 and 17.53 %, reduce the activity of grain protease inhibitors by 19.76 and 26.12 %, increase the digestibility of grain protein by 7.77 and 5.85 %. The research results prove the feasibility of using bioactivated pea and bean grains for the production of alternative products with a complex raw material composition, including plant-based drinks and products in the "dairy alternatives" segment.

(in Russian, стр.12, fig. 4, tables. 3, ref 29, AdobePDF, AdobePDF 0 Kb)