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Klochko Anastasija Valerevna
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• Kuban State Technological University
кафедра безопасности жизнедеятельности
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вопросы экологии при переработке и утилизации отходов, защита окружающей среды, процессы и аппараты защиты окружающей среды
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Articles count: 1
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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USE OF GRAPE POMACE IN PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS
Description
The object of the study was the sweet pomace of red varieties of grapes grown in village Taman Temryuk district of the Krasnodar region. By grinding in a laboratory mill and drying in a drying oven at a temperature of not above 60 ºC, a powder is obtained from the mash. Its quantitative chemical analysis has been carried out. The mobile forms of metals and the total content of metals are determined. The content of mercury, lead, arsenic does not exceed the permissible levels of the maximum content of toxic elements in flour confectionery products. The influence of powder from grape pomace on the quality of the finished product and on the properties of the pastry test was studied, as the control sample was chosen the recipe for the sugar cookies "Carrot". A part of the flour was replaced with grape-dried powder in amounts of 1 %, 2 %, 5 % of the mass of wheat flour of the highest grade in the test. The recipe of sugar cookies with the addition of powder from grape pomace and without, calculated on 200 g of finished product, and organoleptic parameters of the finished biscuit is given. It is established that the use of grape-dried powder allows to increase the mass fraction of dry substances and to reduce the mass fraction of sugar in confectionery products, as well as to enrich them with mineral substances, microelements, which are necessary for normal functioning of the organism. Biscuits with the addition of powder from grape pomace are a good source of ballast substances reducing caloric content, which contributes to the removal of harmful substances from the body: cholesterol, heavy metal salts, etc
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