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Sirvi Autor "Samodelkin, E.A." järgi

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  • Pisipilt
    Kirje
    The effect of adding carrot or beetroot powders on the quality indicators of round cracknel products
    (Estonian University of Life Sciences, 2022) Tikhiy, A.V.; Barakova, N.V.; Samodelkin, E.A.
    The relationship between carrot/beetroot powders added, the quantity and quality of gluten in the flour and the moisture, acidity, swelling coefficient and the quality indicators of round cracknel products has been studied. The carrot and beetroot powders, produced by Vitbiokor, LLC, and the premium wheat flour were used. The powders were introduced in a dry and hydrated form. The hydration was carried out at the hydromodule of 1:5 for 40 minutes. The particle size analysis of raw materials was conducted with the laser diffraction analyzer Malvern Mastersizer 2000. The proportion of particles of less than 200 µm in the flour made 100%, in the carrot powder - 77%, in the beetroot powder - 71%. The introduction of carrot/beetroot powders in the amount of 1.5%, 3.0%, 6.0% and 9.0% by weight of the flour reduces the amount of gluten. Still, it strengthens the latter, making it possible to mold products with developed porosity. The introduction of dry carrot powder in the amount of 6% into the sourdough and the dough (1.5%, 3.0%, 6.0% and 9.0%) increases the swelling coefficient of the end products by an average of 15%, while the introduction of the hydrated powder does it by 40%. Similarly, the introduction of the dry beetroot powder leads, on average, to a 12% increase and of the hydrated powder to a 22% increase. The obtained results proved the effectiveness of introducing carrot/beetroot powders (preference given to their hydrated types) into the recipe of round cracknel products.
  • Pisipilt
    Kirje
    Enrichment of the grains from rye wort after shock-activator-disintegrating processing
    (2019) Sabirov, A.A.; Barakova, N.V.; Nsengumuremyi, D.; Samodelkin, E.A.
    In this study, the mode of obtaining grains (pellets) from wort prepared from rye processed by the shock-activator-disintegrator (SAD), has been developed. Additionally, the enrichment of the grains by proteins using the strain of yeast producing proteins was carried out. For cultivation of a pure culture of a strain of yeasts producing proteins, grains with a concentration of 43.00 g 100 g -1 reducing substances and 62.71 mg g -1 of the total amount of amino acid were used. Different concentrations (10%, 20%, 30% and 40% by weight of the grains) of filtrate 24.90% dry matter, 21.00 g 100 g -1 reducing substances and 10.82 mg g -1 of the total amount of free amino acid was added to the grains. As nitrogen and phosphorus-containing mineral feed, diammonium phosphate was added to the nutrient medium. To obtain a pure culture of Candida tropicalis, SK-4 yeast strain was isolated. The content of crude protein and the concentration of amino acids were determined. The morphological state of the cells was assessed. The results of this study show that to prepare the nutrient medium for a pure culture of a strain of protein microorganisms-producers and its cultivation, it is necessary to add 30% of the filtrate to the grains, while the proportion of crude protein in the protein-containing additive reaches more than 40%. The resulting protein-enriched product has a balanced amino acid composition, which is of interest as a protein-containing feed additive and its fine particle size distribution allows its use for feeding farm animals.