Open AccessInfluence of high-protein flour from sunflower shrot on the change in the properties of chocolate masses
Author(s) -
Галина Александровна Бобожонова,
Манана Емельяновна Ткешелашвили,
Г. О. Магомедов
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/640/2/022023
Subject(s) - food science , sunflower , raw material , high protein , taste , composition (language) , wheat flour , chemistry , biology , agronomy , linguistics , philosophy , organic chemistry
The current trends forming a healthy diet dictate the need to create food products, including confectionery with high nutritional value. The use of nontraditional types of raw material in food production can contribute to their enrichment with proteins and micronutrients. The secondary resources of plant raw materials are currently actively used in solving food problems, being an additional source of naturally substances. A significant number of secondary resources is generated during the processing of sunflower seeds. High-protein flour «Bioproten» obtained from sunflower shrot with a protein content of 45-48% can serve as a perspective source of protein substances. The data on the amino acid composition of high-protein flour from sunflower shrot have been presented in the article. The influence of various dosages of high-protein flour from sunflower shrot on the change in consumer and technological properties of chocolate masses has been explored. The technological properties of the simulated chocolate masses promote the creation of a technology of the mass production as the preparation of liquid semi-finished products and in the process of forming finished products. The expediency of using this additive in the confectionery production, in particular chocolate, has been demonstrated. The composition of the chocolate mass that does not reduce the taste characteristics of the finished chocolate product is presented. A new technical result of the resistance of chocolate to fat bloom has been achieved.