Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread

In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrients, for dietary and prophylactic purposes. One of the most common flour confectionery products in Russia is raw gummy gingerbread. The aim of the research is to study the impact of amaranth flour and encapsulated vegetable oil wall material on the quality of raw gummy gingerbread, development of technology and formulations for raw gingerbread. The optimal ratio of the mixture of starch and amaranth flour has been determined, amounting to 70 and 30 %, respectively. Amaranth flour showed to reduce the density of raw gingerbread to 732 kg/m3 , and moisture content increases to 14.1 % for gingerbread with BPS on IBS, and for gingerbread on BPS with whey - 743 kg/m3 , and humidity increases to 14.9 %. At the same time, organoleptic characteristics and structure of the crumb are fundamentally different from those inherent in gingerbread products: porous structure of the crumb, fragility, irregular shape, uneven color, tears on the surface of gingerbread. Direct impact of protein structural component of encapsulation in the nut oil emulsion on organoleptic indicators of the gingerbread quality (taste, color, smell, appearance, shape, surface, and others) has been revealed. It has been determined that moisture content in gingerbread cooked according to the developed formulation was 1.0-2.0 % higher and they have longer shelf life compared to traditional gingerbread. Formulations with high and low fat content and technology for production of raw gingerbread with encapsulated nut butter have been developed. The developed technology received a patent of the Russian Federation No. 2734 620 “Gingerbread with vegetable oils and milk whey”, which testifies not only to its scientific, but also practical significance.

1. Kanarskaya Z. A., Khuzin F. K., Ivleva A. R., Gematdinova V.M. Trends in the development of confectionery technology. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii = Proceedings of the Voronezh State University of Engineering Technologies, 2016, no. 3 (69), pp. 195-204 (in Russian). https://doi.org/10.20914/2310-1202-2016- 3-195-204

2. Roslyakov Yu. F., Kochetov V. K., Vershinina O. L., Gonchar V.V. Use of crop topinambur powder in technology bakers products. Nauchnye trudy KubGTU = Scientific works of KubSTU, 2015, no. 2, pp. 226-231 (in Russian).

3. Sanzharovskaya N. S., Sokol N. V., Khrapko O.P. The use of non-traditional raw materials in raw gingerbread technology. Vestnik KrasGAU = The Bulletin of KrasSAU, 2018, no. 1 (136), pp. 147-154 (in Russian).

4. Fakhretdinova D. R., Nigmat’yanov A. A., Mironova I.V. The use of amaranth flour and whey to enrich floury confectionery products. Izvestiya Orenburgskogo gosudarstvennogo agrarnogo universiteta = Izvestia Orenburg State Agrarian University, 2017, no. 4 (66), pp. 260-262 (in Russian).

5. Gandhi S., Gat Y., Arya S., Kumar V., Panghal A., Kumar A. Natural sweeteners: health benefits of stevia. Foods and Raw Materials, 2018, vol. 6, no. 2, pp. 392-402. https://doi.org/10.21603/2308-4057-2018-2-392-402

6. Lazareva T. N., Koryachkina S. Ya. Assessment of the quality of gingerbread made with the use of medicinal and technical raw materials. Khleboprodukty = Khleboproducty, 2016, no. 5, pp. 54-56 (in Russian).

7. Moshkanova I. A., Novozhilova E. S., Vas’kina V. A. Modern production of gingerbread. Konditerskoe i khlebopekarnoe proizvodstvo [Confectionery and Bakery Production], 2017, no. 1-2 (169), pp. 44-47 (in Russian).

8. Gravelle A. J., Marangoni A.G. Ethylcellulose oleogels: structure, functionality, and food applications. Advances in Food and Nutrition Research, 2018, vol. 84, pp. 1-56. https://doi.org/10.1016/bs.afnr.2018.01.002

9. Kouzounis D., Lazaridou A., Katsanidis E. Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages. Meat Science, 2017, vol. 130, pp. 38-46. https://doi.org/10.1016/j.meatsci.2017.04.004

10. Tanti R., Barbut S., Marangoni A.G. Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams. Food Hydrocolloids, 2016, vol. 61, pp. 329-337. https://doi.org/10.1016/j.foodhyd.2016.05.032

11. Mattice K. D., Marangoni A.G. Oleogels in food. Encyclopedia of food chemistry. Vol. 2. Amsterdam, 2019, pp. 255- 260. https://doi.org/10.1016/B978-0-08-100596-5.21662-4

12. O’Sullivan C. M., Barbut S., Marangoni A.G. Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations. Trends in Food Science & Technology, 2016, vol. 57, pp. 59-73. https://doi.org/10.1016/j.tifs.2016.08.018

13. Li M., McClements D. J., Liu X., Liu F. Design principles of oil-in-water emulsions with functionalized interfaces: Mixed, multilayer, and covalent complex structures. Comprehensive Reviews in Food Science and Food Safety, 2020, vol. 19, no. 6, pp. 3159-3190. https://doi.org/10.1111/1541-4337.12622

14. Feng W., Yue C., Wusigale Ni Y., Liang L. Preparation and characterization of emulsion-filled gel beads for the encapsulation and protection of resveratrol and α-tocopherol. Food Research International, 2018, vol. 108, pp. 161-171. https://doi.org/10.1016/j.foodres.2018.03.035

15. Piornos J. A., Burgos-Díaz C., Morales E., Rubilar M., Acevedo F. Highly efficient encapsulation of linseed oil into alginate/lupin protein beads: Optimization of the emulsion formulation. Food Hydrocolloids, 2016, vol. 63, pp. 139-148. https://doi.org/10.1016/j.foodhyd.2016.08.031

16. Lin D., Lu W., Kelly A. L., Zhang L., Zheng B., Miao S. Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry. Trends in Food Science & Technology, 2017, vol. 68, pp. 130-144. https://doi.org/10.1016/j.tifs.2017.08.006

17. Tang Ch.-H. Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility. Critical Reviews in Food Science and Nutrition, 2017, vol. 57, no. 12, pp. 2636-2679. https://doi.org/10.1080/10408 398.2015.1067594

18. Peng X.-Q., Xu Y.-T., Liu T.-X., Tang C.-H. Molecular mechanism for improving emulsification efficiency of soy glycinin by glycation with soy soluble polysaccharide. Journal of Agricultural and Food Chemistry, 2018, vol. 66, no. 46, pp. 12316-12326. https://doi.org/10.1021/acs.jafc.8b03398

19. Li R., Wang X., Liu J., Cui Q., Wang X., Chen S., Jiang L. Relationship between molecular flexibility and emulsifying properties of soy protein isolate-glucose conjugates. Journal of Agricultural and Food Chemistry, 2019, vol. 67, no. 14, pp. 4089-4097. https://doi.org/10.1021/acs.jafc.8b06713

20. Tian T., Teng F., Zhang S., Qi B., Wu C., Zhou Y., Li L., Wang Z., Li Y. A study of structural change during in vitro digestion of heated soy protein isolates. Foods, 2019, vol. 8, no. 12, art. 594. https://doi.org/10.3390/foods8120594

21. Voutsinas L. P., Cheung E., Nakai S. Relationships of hydrophobicity to emulsifying properties of heat denatured proteins. Journal of Food Science, 1983, vol. 48, no. 1, pp. 26-32. https://doi.org/10.1111/j.1365-2621.1983.tb14781.x

22. Pelegrine D.H. G., Gasparetto C.A. Whey proteins solubility as function of temperature and pH. LWT-Food Science and Technology, 2005, vol. 38, no. 1, pp. 77-80. https://doi.org/10.1016/j.lwt.2004.03.013

23. Leon A. M., Aguilera J. M., Medina W. T., Park D.J. Properties of microparticles from a whey protein isolate/alginate emulsion gel. Food Science and Technology International, 2018, vol. 24, no. 5, pp. 414-423. https://doi.org/10.1177/1082013218762210

24. Li D. Proteins from land plants - Potential resources for human nutrition and food security. Trends in Food Science & Technology, 2013, vol. 32, no. 1, pp. 25-42. https://doi.org/10.1016/j.tifs.2013.05.005

25. Ghazani M. S., Marangoni A.G. Healthy fats and oils. Encyclopedia of food grains. 2nd ed. Oxford, 2016, pp. 257- 267. https://doi.org/10.1016/B978-0-08-100596-5.00100-1

26. Bou R., Boon C., Kweku A., Hidalgo D., Decker E.A. Effect of different antioxidants on lycopene degradation in oil-in-water emulsion. European Journal of Lipid Science and Technology, 2011, vol. 113, no. 6, pp. 724-729. https://doi.org/10.1002/ejlt.201000524

27. Shi J., Dai Y., Kakuda Y., Mittal G., Xue S.J. Effect of heating and exposure to light on the stability of lycopene in tomato purée. Food Control, 2008, vol. 19, no. 5, pp. 514-520. https://doi.org/10.1016/j.foodcont.2007.06.002

28. Vas’kina V. A., Dvoeglazova A.A. The use of whey to create an emulsion-foam structure in cream. Pishchevaya industriya [Food Industry], 2019, no. 2 (40), pp. 26-29 (in Russian).

29. Monastyrskii V. E., Vas’kina V.A. The use of encapsulated vegetable oil in the production of milk candies. Konditerskoe i khlebopekarnoe proizvodstvo [Confectionery and Bakery Production], 2018, no. 9-10 (178), pp. 62-64 (in Russian).

30. Vas’kina V. A., Babarykina S. V., Panchenko Yu. Yu. Increasing the shelf life and quality of sweets with fruit and brittle inside. Konditerskoe i khlebopekarnoe proizvodstvo [Confectionery and Bakery Production], 2018, no. 3-4 (175), pp. 20-22 (in Russian).