Open AccessQuality management of the apiproduct from the drone larvae
Author(s) -
Irina A. Prokhoda,
Elena Eliseeva,
Natalya P. Katunina,
O. V. Laktyushina,
Inna A. Tachkova,
Ф. Б. Литвин
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/274/1/012132
Subject(s) - organoleptic , food science , taste , chemistry , lysine , amino acid , biochemistry
The paper deals with the process of the apiproduct quality management, reflects the organization of its production and the factors that form and preserve the native properties of a highly biologically active product from the drone larvae. Possibility of the apiproduct manufacturing at the small innovative enterprise “Apiproduct” (SIE “Apiproduct” Ltd.) in two forms - as a paste and a powder - is demonstrated in the article. The main qualitative indicators - the organoleptic (color, taste, smell and consistency) and the physicochemical (mass fraction of water, proteins, fats, sugars, amino acids and fatty acids, vitamins and minerals) ones have been studied. According to the results of the organoleptic tests of the paste and powder, it has been identified that these are the pasty and powdery substances of the light yellow with a pleasant bread taste, without any foreign tastes and smells; they completely dissolve in water, their pH is 5.8 … 7.0, and they do not contain any mechanical impurities. According to the results of physical and chemical studies, it has been established that this is the paste with a solids content of 23.2%; it contains 13.2% of proteins, up to 9.5% of sugars and 1.2% of fats. It is established that the powder is characterized by a significant content of proteins (51.2%), vitamins and minerals, the content of which is 4 times higher than in the paste. The contained protein refers to a full-fledged one, and on the lysine, tryptophan and histidine it exceeds the level of ideal protein on the FAO/WHO scale by several times. The apiproduct contains up to 5% of fats and 28 higher fatty acids. The quantitative composition of fats practically corresponds to the formula of a balanced diet. The authors found that the factors shaping the quality of the apiproduct include raw materials and production technology. The author’s technology for the production of the apiproduct “Bilar” includes the following stages: cultivation, reception and grinding of larvae to biomass, sublimation vacuum drying of the biomass and obtaining a powder with a mass fraction of moisture of 2%. It has been established that drying preserves biologically active substances (β-carotene and α-tocopherol) and biopolymers (proteins, lipids and sugars) by 98.8 … 99.5%. The factors that preserve the quality of the apiproduct include packaging and storage.