foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-1-53-63foodsyst-229Research ArticleСтатьиFunctional biscuits enriched with potato peel powder: Physical, chemical, rheological, and antioxidants propertiesФункциональное печенье, обогащенное порошком картофельной кожуры: физические, химические, реологические и антиоксидантные свойстваhttps://orcid.org/0000-0002-8140-0473ТлейР. Х.TlayR. H.

ассистент профессора, Департамент пищевых наук,Сельскохозяйственный колледж

Почтовый ящик 30621, Дамаск

Тел.: +963–99–272–76–70

Rawaa H.  Tlay, Associate Professor, Department of Food Science, College of Agriculture

PO Box 30621, Damascus, Damaskus

Tel.: +963–99–272–76–70

rawaa.tlay@damascusuniversity.edu.syhttps://orcid.org/0000-0003-4141-4763Абдул-АббасС. Дж.Abdul-AbbasS. J.

преподаватель, Факультет пищевых наук,Колледж сельского хозяйства

Почтовый ящик 61004, Басра

Тел.: +96–4770–560–65–51 

Sinan J. Abdul-Abbas, Lecturer, Department of Food Science, College of Agriculture

Basrah 61004

Tel.: +964–770–560–65–51

sinan.jawdet@uobasrah.edu.iqhttps://orcid.org/0000-0001-6631-5900Эль-МаксудА.А. А.El-MaksoudA.А. А.

ассистент профессора, Кафедра науки о молоке,Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Тел.: +2–0111–701–16–41

Ahmed A.  A.  El-Maksoud, Assistant Professor, Dairy Science Department, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

Tel.: +2–0111–701–16–41

ahmed_ali@cu.edu.eghttps://orcid.org/0000-0001-7750-5988АлтемимиА. Б.AltemimiA. B.

ассистент профессора, Медицинский колледж

Почтовый ящик 56001, Кербела

Тел.: +964–773–564–00–90

Ammar B. Altemimi, Associate Professor, College of Agriculture

Karbala 61004

Tel.: +964–773–564–00–90

ammar.ramddan@uobasrah.edu.iqhttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

ассистент профессора, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Тел.: +2–0110–144–12–80

Tarek G. Abedelmaksoud, Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza,

Tel.: +2–0110–144–12–80

tareekgamal_88@agr.cu.edu.egДамасский УниверситетСирияDamascus UniversitySyrian Arab RepublicУниверситет БасрыИракUniversity of BasrahIraqКаирский УниверситетЕгипетCairo UniversityEgyptУниверситет Басры; Университет Варит Аль-АнбияИракUniversity of Basrah; University of Warith Al-AnbiyaaIraq202309042023615363Copyright © Tlay R.H., Abdul-Abbas S.J., El-Maksoud A.А., Altemimi A.B., Abedelmaksoud T.G., 20232023Тлей Р.Х., Абдул-Аббас С.Д., Эль-Максуд А.А., Алтемими А.Б., Абедельмаксуд Т.Г.Tlay R.H., Abdul-Abbas S.J., El-Maksoud A.А., Altemimi A.B., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/229

This research aimed to replace wheat flour with potato peel powder (PPP) at different levels (3, 5, 7, 10, 30, and 50%). An effect of PPP on physical, chemical, rheological, and antioxidant properties of biscuit samples was investigated. The results show that the PPP sample had a significantly higher content of total sugar, protein and ash, and a lower content of moisture (15.68g/100g dry weight, 15.32 g/100g dry weight, 9.11%, 8.35%, respectively) compared with the wheat flour sample. Also, a higher total phenolic content and antioxidant activity (71.12 mg Gallic acid equivalent / 100g dry weight and 68.39%, respectively) was observed in the PPP sample. The highest percentage of PPP addition (50%) exerted the greatest significant effect on the content of total sugar, protein, moisture, ash, total phenols, and antioxidant activity compared with the control sample and other biscuit samples leading to their increase to 50.90 g/100g dry weight, 12.74 g/100g dry weight, 5.56%, 2.39%, 41.71 mg Gallic acid equivalent / 100g dry weight, 59.72%, respectively. A decrease in the L*, a*, b*, C*, h and BI values, and an increase in ∆E values were observed with replacing wheat flour with PPP. The 3% and 5% replacement rates contributed to improving most organoleptic characteristics (general acceptability, color, taste) compared to the samples with the highest studied percentages (30% and 50%). Although the highest percentages of PPP addition led to lower scores for sensory characteristics, all studied samples were acceptable from the sensory point of view, except the samples with the 50% replacement rate in terms of their taste and color.

Цель этой работы состоит в описании и исследовании ранее неизвестного явления самосегментации молочного сгустка в сыродельной ванне открытого типа. На основе анализа кинетики гелеобразования определено, что самосегметация геля начинается вблизи гель-точки, развивается в течение нескольких десятков секунд и закрепляется по мере уплотнения геля. Сегменты в молочном сгустке не имеют определённой правильной формы, их средний размер вариабелен в пределах от 5 до 50 см. Форма и размеры сегментов не повторяются и не коррелируют с видом вырабатываемого сыра. Смещение сегментов молочного сгустка в сыродельной ванне относительно друг друга по высоте составляет от 0,5 до 2 мм. Ширина граничного слоя между сегментами сгустка увеличивается в процессе вторичной фазы гелеобразования от 3 до 10 мм. В результате проведенных экспериментальных исследований показано, что самосегментация молочного геля вызывается термогравитационной конвекцией, образующей циркуляционные ячейки Бенара. Предложено описание возможного механизма самосегментации молочного геля в сыродельных ваннах открытого типа. Отмечена действенная роль жировых шариков в механизме самосегментации молочного сгустка. Высказано предположение, что самосегментация молочного сгустка в сыродельной ванне может вызвать некоторые органолептические дефекты в готовом сыре, в частности неравномерность текстуры и неравномерность цвета.

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The authors declare that there are no conflicts of interest present.