Development of a scientifically-based formulation and technology of enriched cereal porridge
https://doi.org/10.20914/2310-1202-2021-3-135-140
Abstract
Scientific research is devoted to the enrichment of dry breakfast cereals with a berry component obtained by osmotic dehydration and convective drying technology. Breakfast cereals are called ready-to-eat products of special processing of corn, wheat and rice grains in the form of flakes or air grains. Dry cereal breakfasts are products that are already ready for use without additional heat treatment. Their traditional use is with milk, but they are also used with cream, sour cream, fermented milk products, fruit, vegetable or berry juices, compotes, jelly, honey, jam. Dry cereal breakfasts are often combined with fresh fruits, berries or dried fruits and nuts. The aim of our research was to enrich breakfast cereals with high nutritional value with a functional fruit and berry component similar in structure to the main ingredients. Ready-made grain enriched breakfasts were evaluated according to organoleptic, physico-chemical and microbiological indicators. The formulation of enriched dry cereal breakfasts has been improved, according to organoleptic indicators, it was revealed that the grain breakfast with strawberries and blueberries was the most preferable in terms of taste and the most pronounced smell. According to physico-chemical indicators, it was found that enriched dry cereal breakfasts contain biologically active substances, enriched with vitamin C by 100%, most of it is contained in an enriched breakfast with the addition of strawberries (38.5 mg%/100 g), the calcium content increased to 30%, iron and potassium to 10%, dietary fiber by 2.8–3.1 times, the mass fraction of sucrose increased slightly to 0.2–0.7%, the mass fraction of moisture corresponds to the control sample, the water activity indicators of the berry component (0.329–0.339) refers to a product with low humidity, which corresponds to the base component, the recommended shelf life was 12 months.
About the Authors
N. A. Gribova
Plekhanov Russian Economic University
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, restaurant business department, Stremyanniy lane, 36, Moscow, 117997, Russia
L. G. Eliseeva
Plekhanov Russian Economic University
Dr. Sci. (Engin.), professor, commodity and commodity expertise department, Stremyanniy lane, 36, Moscow, 117997, Russia
References
1. Bakhchevnikov O.N., Braginets S.V. Extrusion of vegetable raw materials for food (review). Technique and technology of food production. 2020. vol. 50. no. 4. рp. 690–706. (in Russian).
2. Kasyanov G.I., Olkhovatov E.A., Sakibaev K.S. Innovations in the technology of production of breakfast cereals. Polythematic network electronic scientific journal of the Kuban State Agrarian University. 2017. vol. 130. рp. 922–933. (in Russian).
3. Sakibaev K.Sh., Kasyanov G.I., Shipulin V.I. Development of the technology of breakfast cereals using bean and nut raw materials. Bulletin of the North Caucasus Federal University. 2018. no. 1(64). рp. 33–39. (in Russian).
4. Dobrovolsky V.F., Korolev A.A., Doronin A.F., Bakumenko O.E. et al. Development of enriched grain extruded products. Food industry. 2012. vol. 5. рp. 20–21. (in Russian).
5. Martirosyan V.V., Salenko R.N., Zhirkova E.V., Malkina V.D. Enrichment of extrusion products with inulin. Food industry. 2012. vol. 9. рp. 42–44. (in Russian).
6. Rudas P.G., Semykin D.V., Petergov A.I., Stepanov V.I. Extruded food products of complex shapes and various tastes. Bulletin of the Krasnoyarsk State Agrarian University. 2011. vol. 9. р. 292–298. (in Russian).
7. Kurochkin A.A., Voronina P.K., Shaburova G.V., Frolov D.I. Extrudates from vegetable raw materials with a high content of lipids and dietary fibers. Technique and technology of food production. 2016. vol. 42. no. 3. рp. 104–111. (in Russian).
8. Wani S., Kumar P. Fenugreek enriched extruded product: optimization of ingredients using response surface methodology. International Food Research Journal. 2016. vol. 23. no. 1. рp. 18–25.
9. Gribova N.A., Berketova L.V. Osmotic dehydration of berries: study of mass transfer parameters. Proceedings of the Voronezh State University of Engineering Technologies. 2018. vol. 80. no. 2. рp. 30–37. doi: 10.20914/2310–1202–2018–2–30–3 (in Russian).
10. Gribova N.A., Eliseeva L.G., Berketova L.V, Evdokimova O.V. et al. Formation and development of consumer properties of berry products with added nutrition value. International Journal of Advanced Science and Technologythis link is disabled. 2020. vol. 29. no. 3. pp. 3782–3791.
11. Shaimerdenova D., Chakanova, Z.M., Sultanova M.Z., Borovsky A.Y. et al. Instant cereals enriched with carboxylates. International Journal of Engineering and Technology (UAE). 2018. vol. 7. pp. 140–144.
12. Chavan U.D., Amarowicz R. Osmotic Dehydration Process for Preservation of Fruits and Vegetables. Journal of Food Research. 2012. vol. 1. no. 2. pp. 202–209. doi:10.5539/jfr.v1n2p202
13. Georgieva A.V. Development of technology for obtaining functional products based on grain enriched with mashed pumpkin and beet mixture. EESJ. 2016. vol. 7. pp. 26-31.
14. Nahemiah D., Nkama I., Mamudu H.B. Application of Response Surface Methodology (RSM) for the Production and Optimization of Extruded Instant Porridge from Broken Rice Fractions Blended with Cowpea. International Journal of Nutrition and Food Sciences. 2016. vol. 5. no. 2. pp. 105-116. doi: 10.11648/j.ijnfs.20160502.13
15. Atzler J.J., Sahin A.W., Gallagher E. et al. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten. Eur Food Res Technol. 2021. vol. 247. pp. 1939–1957. doi:10.1007/s00217-021-03762-6
16. Oliveira D.M. et al. Sensory analysis and chemical characterization of cereal enriched with grape peel and seed flour. Acta Scientiarum-technology. 2013. vol. 35. pp. 427-431.
17. Petrulakova M., Val?k L. Development of New Cereal-, Pseudocereal-, and Cereal-Leguminous-Based Probiotic Foods. Czech Journal of Food Sciences. 2014. vol. 32. pp. 391-397.
18. Bozkir H. et al. Ultrasonics-Sonochemistry Influence of ultrasound and osmotic dehydration pre-treatments on drying and quality properties of persimmon fruit. Ultrason. Sonochem. 2019. vol. 54. pp. 135–141.
19. Francisco X.O.G. et al. Evaluation of osmotic dehydration as a tool for enrichment with bioactive compounds in apple. Revista Mexicana Ciencias Agr?colas. 2019. vol. 10. no. 5. pp. 1151-1156.
20. Rasc?n M.P. et al. Osmotic dehydration assisted impregnation of Lactobacillus rhamnosus in banana and effect of water activity on the storage stability of probiotic in the freeze-dried product. LWT. 2018. vol. 92. no. 3. pp. 490-496.
21. Jim?nez-Hern?ndez J. Osmotic dehydration of mango with impregnation of inulin and piquin-pepper oleoresin. LWT. Food Sci. Technol. 2017. vol. 79. no. 1. pp. 609-515.
22.
Review
For citations:
Gribova N.A., Eliseeva L.G. Development of a scientifically-based formulation and technology of enriched cereal porridge. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(3):135-140. (In Russ.) https://doi.org/10.20914/2310-1202-2021-3-135-140
Views:
319
Email this article 
Post a Comment 
