Articles

Technological Production Aspects of the Food Concentrates Made of Buckwheat

Authors:

Bortsova E.L.

Abstract:

The development of consumer requests for grain processing products is at the stage of growth. However, there are certain restrictions imposed on the cereals processing technology due to consumer requirements for the adequacy and usefulness, as well as the time costs for cooking. The paper contains technologies review of cereals processing
and the main process parameters of the food concentrate production. The technological manufacture process of the buckwheat food concentrate includes the following stages: hydrothermal treatment, fast (shock) freezing, infrared drying. The authors describe physical and chemical buckwheat changes at the hydrothermal treatment stages, especially changes in endosperm, starch and protein; specify the optimal parameters of rap id freezing; characterize physical and chemical processes typical for this technological stage; present the results of the infrared drying process, also aimed at the starch grains destruction by the dextrinization method. All three studied processes enable to obtain the optimal quality of the buckwheat food concentrate. The researchers studied a readymade buckwheat food concentrate from by physical and chemical quality indicators:gelatinization, dextrinization, total (titrated)  acidity. They have found that the highest dextrinization degree as well as less gelatinization is in the sample produced according to the proposed technology, and the lowest − in the initial one; the total (titrated) acidity value in the experimental samples № 2 and № 3 obtained in the experimental part of the study are lower by 1.4 times compared with the initial sample № 1. Samples comparison of physical and chemical quality indicators confirms the hypothesis about the advantages of the proposed production technology of the food concentrates from buckwheat.

Keywords:

buckwheat; food concentrate; hydrothermal treatment; fast freezing; infrared drying