Сельское хозяйство.

4. Технологии хранения и переработки сельскохозяйственной продукции.

Professor Telezhenko L., postgraduate Kashkano M.

Odessa National Academy of Food Technologies, Ukraine

DEVELOPMENT OF TECHNOLOGY OF INSTANT PORRIDGES WITH BALANCED COMPOSITION

Cereals have been an essential part of the human diet since the beginning of agriculture. Cereal products, such as porridges, play an essential role in healthy nutrition. Porridges are potent sources of energy, that’s why these meals are recommended to eat as breakfasts. Whole-grain foods are valuable sources of B vitamins, vitamin E, selenium, zinc, copper, and magnesium. They also contain phytochemicals, such as phenolic compounds, that together with vitamins and minerals play important roles in disease prevention [1]. Phytochemicals and antioxidants in whole grains have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains and whole grain products has been associated with reduced risk of developing chronic diseases such as cardiovascular disease, type 2 diabetes, some cancers and all-cause mortality. Recent research has shown that the total phytochemical content and antioxidant activity of whole grains have been commonly underestimated in the literature, and that whole grains contain more phytochemicals than was previously reported [2]. Carbohydrates are important contributors to the health benefits of whole grains. Insoluble non-starch polysaccharides (NSP, major components of dietary fibre) are effective laxatives. Soluble NSP (especially mixed-link β-glucans) lower plasma cholesterol and so can reduce heart disease risk but the effect is inconsistent [3]. Habitual whole grain consumption seems to cause lower body weight by multiple mechanisms such as lower energy density of whole grain based products, lower glycemic index, fermentation of non digestible carbohydrates (satiety signals) and finally by modulating intestinal microflora [4].

According to the theory of the rational nutrition, people have to consume special products with optimal component ratio. Despite the health benefit of porridges, nutrient composition of these meals is not balanced. Balanced nutrition involves optimal quantitative and qualitative correlation of nutrients: proteins, carbohydrates, lipids, vitamins and minerals. It is generally accepted, that established ratio of proteins, lipids and carbohydrates is 1:1:4. In addition, people with acute exercises require 1:1:5 ratio, intellectual workers require 1:0,8:3 ratio [5].

The goal of our research was to develop the technology of dry compositional mixtures for producing instant porridges with balanced protein-carbohydrate composition. Considering polycomponent recipes, to produce products with recommended composition and ratio of the essential nutrients the selection of components was made using mathematical modeling. The primary task of the research work was mathematical modeling, which included choosing of optimal criterion, revelation of basic limitations and mathematical formulation. Grains (wheat, oat, rye, rice, maize), legumes (pea, lentils, soy), oilseeds (sunflower seeds, peanut, flax seeds), nuts (walnut, almond), milk-powder and salt were used as recipe components. High nutritional value and capability of mixing components were the major criterions for choosing raw materials to produce meals with high biological value and palatability. Developed recipes are characterized by balance coefficients K_b, which correspond to the objectives of applied mathematical models. Table 1 demonstrates chemical composition and energy value of the recipes.

Table 1 – Chemical composition and energy value of the developed recipes

Recipe	Proteins, g	Lipids, g	Carbohydrates, g	Energy value, kcal	Balance coefficient Kb
Recipe № 1	18,1	14,7	54,2	422	3,0
Recipe № 2	14,8	12,7	59,2	410	4,0
Recipe № 3	13,1	12,0	65,6	423	5,0

Identified constraints relied on content of starch, mono- and disaccharides, essential amino acids, limiting in raw materials, and weight percentage of the recipe ingredients. The ratio of proteins and carbohydrates indicated the balance of major nutrients of developed recipes.

To preserve useful properties of the used grain raw materials (weight percentage of which is more than 80 %) special attention was devoted to the technological treatment. That’s why extrusion was used for producing dry compositional mixtures. Extrusion technology promoted fractional denaturation of proteins and starch dextrinization, which accelerated digestion of these nutrients. Additionally, extrusion promoted inactivation of anti-nutritional and toxic components, and sterilization of the raw materials.

The technology of producing instant porridges included decontaminating of grains, damping (18 %), extrusion treatment (Т = 130 °С, Р = 3 mPa, τ = 4…6 s), grinding and sieving. According to the developed recipes, preliminary prepared nuts and oilseeds, dry milk and salt were added and mixed. It was confirmed, that instant porridges based on the conception of the balanced nutrition had high quality attributes.

References

1. Slavin J. The role of whole grains in disease prevention / J. Slavin, D. Jacobs, L Marquart // Journal of the American Dietetic Association. – 2001. –Vol. 101. – P. 780-785.

2. Rui H. L. Whole grain phytochemicals and health / H.L. Rui // Journal of Cereal Science. – 2007. – Vol. 46. – P. 207-219.

3. Topping D. Cereal complex carbohydrates and their contribution to human health / D. Topping // Journal of Cereal Science. – 2007. –Vol. 46. – P. 220-229.

4. Giaccoa R. Whole grain intake in relation to body weight: From epidemiological evidence to clinical trials / R. Giaccoa, G.D. Pepab, D. Luongoc. – Nutrition, Metabolism and Cardiovascular Diseases. – 2011. –Vol. 21. – P. 901-908.

5. Poznyakovskii V.M. Physiology of nutrition / V.M. Poznyakovskii, P.E. Vloshchinskii, T.M. Drozdova. – SUI, 2007. – 352 p.