[Quality characteristic of protein - containing lupin grain additive]
2008
Vasilenko, Z.V., Mogilev State Univ. of Foodstuffs (Belarus)
The technology of production of the lupin grain additive, whose structure contains above 45% protein, is developed. The results on the quality of the protein - containing additive and its technological properties are presented. It is shown that the additive is a valuable source of food substances, including high-grade protein. Globulins and albumins will define technological properties of protein - containing products on the basis of lupin as prevailing fractions in structure of the total protein. For definition of opportunity and direction of use of protein - containing additive on the basis of lupin in production of foodstuffs technological properties have been investigated: water - keeping ability 290-300% and emulsifying ability 45-53%. Water - keeping ability of the additive on the basis of lupin in 2,5% solution of sodium chloride increases on 10%. At the same time emulsifying stability at use of 2,5% and 5% solutions of sodium chloride decrease from 53% in the distilled water up to 45% in 5% solution of sodium chloride. On digestibility the protein-containing additive on the basis of lupin surpasses both initial raw material – lupine grain, and the sample of comparison – textured soya flour. Developed protein - containing products on the basis of lupin can be used in the food - processing industry in particular by manufacture of sausage products
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Academy of Sciences of Belarus