Effect of water on the caking properties of different types of wheat flour

In this study, powder flow analyser was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticisation by addition of water to the food powder is believed to be the essential factor determining the results obtained.

The optimization of the recipe storage of frozen pancakes with minced meat

The purpose of the article is to optimize the formulation of frozen pancake with minced meat of extra biological value. Based on the monitoring of the foodmarket, it was concluded that the range of frozen pancakes with minced meatisone of the most popular. The analysis of modern researches in this direction is carried out.It is also established the necessity for developmentof new resource-saving technologies of frozen uncooked food of highbiological value. The subject of the research is technology, semi-fi nished pancakes, minced meat, Jerusalem artichoke and eggplant food powders. It has been identifi ed the upcoming food supplements. A recipe for a semi-fi nished pancake has been developed. When working out the technological solutions for the production of coat for pancakes with Jerusalem artichoke powder, the dosage of powder varied from 1 to 5% in increments of 1%. For minced meat, the replacement of raw meat with reconstituted eggplant powder was from 2 % to 20% in increments of 4% . Based on the analysis of organoleptic quality indicators of the semi-fi nished pancake (shell), the rational dosage of Jerusalem artichoke powder, equal to 2%, was fi nally established. Based on the results of the research, a rational amount of reconstituted eggplant powder was established, that is 10% of the total weight of semi-fi nished products. We can see the quoted results of research with organoleptic, microbiological indicators of quality. It was found that the chemical composition of the developed pancakes with the addition of Jerusalem artichoke powder (shell) and eggplant (minced meat) have a more balanced composition in terms of nutrients and essential substances. It is investigated that according to microbiological indicators the developed pancake semi-fi nished product is safe. The results of the experiments prove that the chosen eggplant and Jerusalem artichoke powders, as well as other vegetable powders are eff ective products of functional nutrition. Therefore, these products can be off ered for mass use in the production of fl our products, namely pancakes. Key words: pancake semi-fi nished product, food powder, eggplant, Jerusalem artichoke, minced meat, pancakes.

Maltodextrin on the flow properties of green coconut (Cocos nucifera L.) pulp powder

ABSTRACT The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut pulp with different concentrations of maltodextrin. Samples containing 0, 5, 10 and 15% (m/m) maltodextrin were lyophilized, and the flow index (FI), wall friction angles and densities were determined. The microstructure of the powders was evaluated by scanning electron microscopy (SEM). The samples containing 0 and 5% maltodextrin showed 1.87 FI, classifying them as very cohesive powders, and those containing 10 and 15% cohesive powder showed 2.12 and 2.43 FI, respectively. The powder densities varied from 138.6 to 287.6 kg/m3, and the wall friction angle varied from 15.8 to 39.8°. The powder particles presented irregular shapes and rough surfaces, especially in powders containing 0, 5 and 10% maltodextrin. The powder containing 15% had smoother and less agglomerated surfaces. An increase in the amount of maltodextrin added to the pulp made the particles smoother and denser and improved the fluidity of the powder.