INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST

One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing. A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research. The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar. It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation. The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch. The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products.

Effect of Drum Drying Process on the Physico-Chemical and Antioxidant Activities of Riceberry Flakes

Pigmented rice, such as black or red rice, contains several antioxidant compounds. Riceberry rice, which is native to Thailand, is a colored rice variety that is rich in bioactive constituents. With several benefits from the anthocyanin and phenolic compounds in Riceberry rice, value-added products have been developed, for which the physico-chemical and mechanical properties need to be studied. This study evaluated the effects of drum drying parameters on the physico-chemical properties and bioactive compounds of Riceberry flakes. Three drum surface temperatures (130°C, 140°C, and 150°C) and three solids contents of flour slurry (35%, 45%, and 55%) were applied. Lightness (L*) of the flakes significantly decreased (p < 0.05) while redness (a*) increased compared to the flour. Bulk density, hardness, and water solubility index of the flakes increased with increasing drum temperature and solids content. The highest values were found at drum temperature of 150°Cand55% solids content.Major anthocyanins in Riceberry flour and flakes were cyanidin-3-glucoside and peonidin-3-glucoside.Total phenolic content, flavonoid content, and antioxidant activities of Riceberry flakes decreased during drum drying. The highest drum temperature (150°C) and solids content (55%) of flour slurry gave maximum contents of bioactive compounds. Results suggest that Riceberry flakes can be used as a functional ingredient for food products. Keywords: Breakfast cereal flakes, Drum drying, Riceberry rice, Rice flakes.