| Autor: |
VASHEKA, Oksana, NIEMIRICH, Aleksandra, PETRUSHA, Oksana, DROZD, Natalya |
| Předmět: |
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| Zdroj: |
Food & Environment Safety; 2015, Vol. 14 Issue 4, p345-351, 7p |
| Abstrakt: |
The paper presents a method of enriching oil salt complex natural mixture of micronutrients by a slurry of white sesame seeds and powders from carrot and tomatoes obtained by cold spray drying, in amounts of 2%, 8% and 4% respectively. The control sample used to regulate the skimmed milk solids content moisture content in the test samples was 48%. The feasibility of introducing selected herbal ingredients is confirmed by numerous positive results reported in the literature: medical valuable micronutrients selected plant raw materials have a positive effect on the immune, nervous, cardiovascular and respiratory systems, improve liver, promote regeneration of skin cells and the like. The slurry of white sesame seeds produced immediately before introducing it into the oil mixture by grinding seeds in special conditions. On the basis of microstructure analysis, we studied the structural elements that formed plant components with the fat and aqueous phases salt butter paste, as well as we determined the size and distribution of droplets characterized by plasma product. The paper studied the effect of carrot and tomato powders and especially of designed suspension of sesame-rich plasma in the dispersion of oil mixture. It is found that the introduction of plant ingredients in the specified amounts increases the number of droplets with sizes of up to 5 microns by 1.8 times. The method of microstructure analysis of the interacting components of vegetable raw materials with fatty and aqueous phases and oil mixture revealed the formation of sinter mesh structure. The investigation of crystallization of fat phase was determined by differential scanning calorimetry. These results indicate that there are components of plant raw materials which alter crystallization of the fat phase of the product. When storing the product of the fat phase, greatest changes occur up to three days. It is found that the fat phase recrystallization is fusible and medium melting triglyceride. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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