Erinevate tehnoloogiate rakendamine tammetõrujahu valmistamisel ja nende mõju jahu füüsikalis-keemilistele näitajatele
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Kuupäev
2015
Kättesaadav alates
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Bakalaureusetöö eesmärkideks oli uurida hariliku tamme (Quercus robur) tõrudest valmistatava
jahu füüsikalis–keemiliste näitajate muutusi vastavalt valmistusmeetodile, anda ülevaade
tammetõrujahu koostisosade mõjust organismi füsioloogilistele funktsioonidele ning uurida nii
tarbijate kui ka pagari- ja/või kondiitriettevõtete huvi tammetõrujahu kasutamise vastu. Kirjanduse
ülevaates on käsitletud tammetõrude ja neist valmistatud toodete kasutamist, jahuks töötlemise
tehnoloogiaid, tammetõrujahu omadusi ning Quercus robur`i tõrude keemilist koostist ja nende
mõju organismi füsioloogilistele funktsioonidele.
Tammetõrusid ja neist valmistatud produkte on aasta-tuhandeid kasutatud nii toiduna kui ka
rahvameditsiinis, kuid tõrudes sisalduvad mõruained ehk tanniinid, on suurtes kogustes
organismile kahjulikud ning seetõttu tuleb nende sisaldust vähendada erinevaid meetodeid
rakendades.
Antud töö eksperimentaalses osas kasutati kahte tanniinide vähendamise tehnoloogiat, mis
erinesid üksteisest leotamise etapi poolest. Ühes tehnoloogias kasutati tanniinide
eemaldamiseks tammetõrujahu leotamist +4 ºC vees 6 päeva jooksul ning teises, tervete
tõrude, leotamist 80 ºC vees ühe tunni ja 30 minuti jooksul, millele järgnes tõrude
purustamine ning vees leotamine sama temperatuuri juures 60 minutit. Mõlema tehnoloogia
kasutamisel vähenes märgatavalt tanniinide sisaldus, kuid parema tulemuse andis külma
meetodiga töötlemine, kus tanniinide sisaldus vähenes 12,95%-lt 3,71%-ni. Antud
tehnoloogiatega väheneb ka mineraalainete sisaldus, mis on tugevas seoses tanniinide
sisaldusega (r=0,999). See-eest suurenevad töötlemise käigus teiste toitainete, nagu rasva-,
valgu- ja süsivesikute sisaldused.
Tarbijate ja ettevõtete küsitlusest selgus, et Eestis oleks turgu tammetõrujahule ja sellest
valmistatud toodetele, kuna 96,51% tarbijatest oleks nõus antud toodet proovima ja tarbima.
21,74% pagari- ja/või kondiitriettevõtetest oleks tammetõrujahu kasutamisest kindlasti
huvitatud ning kasutamist kaaluksid 69,57%.
The aim of this study was to show how different acorn meal production technologies influence its physical and chemical parameters and additionally find out if Estonian people, bakery and confectionary companies are interested in using acorn meal. Also, give an overview of the chemical composition of Quercus robur acorn and its influence on body's physiological functions. The work consists of two parts: 1. The literature review, where is described how acorns were used, processed and what is their chemical composition and how it influences organisms physiological functions. 2. In the experimental part acorn meal was produced using two different technologies to remove tannins, which are in large amounts harmful to humans. The two technologies differ from one another by leaching process temperature, which in one is +4 ºC and in other is 80 ºC. The results indicate that water treatment lowers tannin content, when using cold method from 12,95% to 3,71%, and to 5,00% when using hot method. But at the same time mineral content decreases significantly. In unprocessed flour the ash content was 2,26%, which decreased during processing to 0,20% or 0,41% depending on technology. According to statistical analysis tannin and ash content are very strongly correlated (r=0,999). The content of other nutrients, especially fat content, increased during processing. According to consumer and business survey there is market for acorn flour, because 97,51% of consumers would use it, if it had a pleasant taste and 21,74% bakery and confectionary companies would definitely use it and 69,57% would consider it.
The aim of this study was to show how different acorn meal production technologies influence its physical and chemical parameters and additionally find out if Estonian people, bakery and confectionary companies are interested in using acorn meal. Also, give an overview of the chemical composition of Quercus robur acorn and its influence on body's physiological functions. The work consists of two parts: 1. The literature review, where is described how acorns were used, processed and what is their chemical composition and how it influences organisms physiological functions. 2. In the experimental part acorn meal was produced using two different technologies to remove tannins, which are in large amounts harmful to humans. The two technologies differ from one another by leaching process temperature, which in one is +4 ºC and in other is 80 ºC. The results indicate that water treatment lowers tannin content, when using cold method from 12,95% to 3,71%, and to 5,00% when using hot method. But at the same time mineral content decreases significantly. In unprocessed flour the ash content was 2,26%, which decreased during processing to 0,20% or 0,41% depending on technology. According to statistical analysis tannin and ash content are very strongly correlated (r=0,999). The content of other nutrients, especially fat content, increased during processing. According to consumer and business survey there is market for acorn flour, because 97,51% of consumers would use it, if it had a pleasant taste and 21,74% bakery and confectionary companies would definitely use it and 69,57% would consider it.
Kirjeldus
Märksõnad
tammetõru, tanniinid, tehnoloogia, tammetõrujahu, toiduvalmistamine, bakalaureusetööd