ESTIMATION OF OXIDATIVE STABILITY OF THE LIPID COMPLEX OF CREAMY-SHAKEN CANDIES WITH CHIA SEEDS AT STORAGE

Оlena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova

Abstract


One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn’t influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them.

It has been established, that during the studied storage term products didn’t gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn’t also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.  


Keywords


chia seeds; hydrolysis of lipids; oxidation of lipids; lipase; lipoxygenase; creamy-shaken candies; storage

Full Text:

PDF

References


Kaletnik, H., Lutsiak, V., Melnichuk, O., Dovhan, Y., Malicki, M. (2019). Organizational basis of the development of innovative functional food products by the Ukrainian enterprises of deep walnut processing. Ukrainian Food Journal, 8, 1, 169–180. Available at: http://socrates.vsau.org/repository/getfile.php/20062.pdf

Lesnikova, N. A., Tseeb, O. V., Lavrova, L. Yu. (2013). K voprosu obogascheniya konditerskih izdeliy. Konditerskoe i hlebopekarskoe proizvodstvo, 7-8, 44–45.

Manzhesov, V. I., Truhman, S. V., Kurchaeva, E. E. (2010). Rape seed processing in the technology of dough confectionery. Konditerskoe proizvodstvo, 6, 9–10.

Kravchenko, M., Yaroshenko, N. (2017). Study into effect of plant supplements on the quality indicators of gingerbread and similar spice-cakes. Eastern-European Journal of Enterprise Technologies, 5 (11 (89)), 45–54. doi: https://doi.org/10.15587/1729-4061.2017.110168

Kravchenko, M., Tkachenko, L., Mihailik, V. (2016). Technology of shortbread cookies with oilseed meal. Tovary i rynky, 2, 138–147.

Shydakova-Kameniuka, O. H., Fomina, I. M., Lysiuk, H. M. (2005). Vplyv yadra nasinnia soniashnyku na fizychni vlastyvosti pisochnoho pechyva. Naukovi pratsi Natsionalnoho universytetu kharchovykh tekhnolohii, 16, 108–110.

Paschenko, L. P., Koval', L. A., Paschenko, V. L. (2006). Pechen'e iz ovsyanoy muki s primeneniem semyan maslichnogo l'na. Modern high technologies, 6, 54–55.

Gaysina, V. A., Kozubaeva, L. A., Kuz'mina, S. S. (2017). Pischevaya tsennost' sdobnogo pechen'ya s podsolnechnoy mukoy. Polzunovskiy vestnik, 2, 19–22.

Bochkarev, S., Papchenko, V., Matveeva, T., Belinska, A., Rudniev, V. (2016). Development of the protein-fatty base of the sugar confectionery for nutrition of the sportsmen. Technology Audit and Production Reserves, 5 (3 (31)), 58–64. doi: https://doi.org/10.15587/2312-8372.2016.81142

Kyrpichenkova, O. M., Matyiashchuk, O. V., Bozhko, O. C. (2016). Belkovosoderzhaschego use of plant raw materials to improve the quality of water ice. Visnyk Kharkivskoho natsionalnoho tekhnichnoho universytetu silskoho hospodarstva imeni Petra Vasylenka, 179, 181–188.

Shidakova-Kamenyuka, E., Shkliaiev, O., Stepankova, G. (2019). The effect of chia s eeds on qualitative characteristics and chemical composition of cream-whipped candies. Prohresyvni tekhnika ta tekhnolohiya kharchovykh vyrobnytstv, restorannoho hospodarstva ta torhivli, 1 (29), 185–199.

Marcinek, K., Krejpcio, Z. (2017). Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review. Roczniki Państwowego Zakładu Higieny, 68 (2), 123–129. Available at: https://www.researchgate.net/publication/317903496_Chia_seeds_Salvia_hispanica_health_promoting_properties_and_therapeutic_applications_-_a_review

Ayerza, R., Coates, W. (2011). Protein content, oil content and fatty acid profiles as potential criteria to determine the origin of commercially grown chia (Salvia hispanica L.). Industrial Crops and Products, 34 (2), 1366–1371. doi: https://doi.org/10.1016/j.indcrop.2010.12.007

Mirzoev, A. M. (2015). Enzymatic processes during storage and processing of oilseeds in the production of vegetable oils. Tehniko-tehnologicheskie problemy servisa, 2 (32), 31–36.

Wrolstad, R. E., Acree, T. E., Decker, E. A., Penner, M. H., Reid, D. S., Schwartz, S. J. et. al. (2004). Handbook of food analytical chemistry. John Wiley & Sons. doi: https://doi.org/10.1002/0471709085

Rodionova, N. S., Alekseeva, T. V., Popov, E. S., Kalgina, Y. O., Natatova, A. A. (2019). Hygiene aspects and prospects for the domestic production of products of deep processing of wheat germ. Hygiene and Sanitation, 95 (1), 74–79. doi: https://doi.org/10.18821/0016-9900-2016-95-1-74-79

AOAC. Official Methods of Analysis. Association of Official Analytical Chemists (1990). Washington.

Gorodyska, O., Grevtseva, N., Samokhvalova, O., Gubsky, S., Gavrish, T., Denisenko, S., Grigorenko, A. (2018). Influence of grape seeds powder on preservation of fats in confectionary glaze. Eastern-European Journal of Enterprise Technologies, 6 (11 (96)), 36–43. doi: https://doi.org/10.15587/1729-4061.2018.147760

Lobanov, V. G., Frantseva, T. P., Il'chishina, N. V., Gamanchenko, A. I. (2008). Fermentativniy gidroliz lipidov semyan sortovogo i gibridnogo podsolnechnika pri hranenii. Izvestiya vysshih uchebnyh zavedeniy. Pischevaya tehnologiya, 4, 10–14.

Medvedkov, E. B., Jingilbayev, S. S., Baybolova, L. K., Admayeva, A. M., Kizatova, M. E. (2015). Extraction of oil from seeds of sesame using pressing with preliminary gentle heat treatment. Privolzhskiy nauchniy vestnik, 1 (41), 39–44.

Oliveira-Alves, S. C., Vendramini-Costa, D. B., Betim Cazarin, C. B., Maróstica Júnior, M. R., Borges Ferreira, J. P., Silva, A. B. et. al. (2017). Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chemistry, 232, 295–305. doi: https://doi.org/10.1016/j.foodchem.2017.04.002

Lavová, B., Kačmárová, K., Socha, P., Urminská, D. (2016). Characterization of protein fractions and antioxidant activity of Chia seeds (Salvia hispanica L.). Potravinarstvo, 10 (1). doi: https://doi.org/10.5219/563




DOI: http://dx.doi.org/10.21303/2504-5695.2020.001192

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Оlena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)