Tag Archives: selenium

1261–1270 K. Antoņenko, M. Duma, V. Kreicbergs and D. Kunkulberga
The influence of microelements selenium and copper on the rye malt amylase activity and flour technological properties
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The influence of microelements selenium and copper on the rye malt amylase activity and flour technological properties

K. Antoņenko¹*, M. Duma¹, V. Kreicbergs¹ and D. Kunkulberga²

¹Latvia University of Agriculture, Faculty of Food Technology, Department of Chemistry, St. Liela 2, LV-3001 Jelgava, Latvia
²Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, St. Riga 22, LV-3002 Jelgava, Latvia
*antokrist@inbox.lv

Abstract:

 The positive effect of microelement selenium (Se) on the amylase activity and technological properties of malt is well known. Copper (Cu) is an essential microelement required for the normal functioning of living organisms, plants and most microorganisms. The aim of the current research was to investigate the interaction of two microelements – copper and selenium and its influence on the rye malt and flour properties. Rye grain of 96% viability were soaked and germinated at temperature +6 ± 2 °C for 3 days, using Se (VI) containing solution (Se concentration 8.5 mg L-1) or selenium with copper(II) containing solutions (Se concentration 8.5 mg L-1, Cu concentrations 3 mg L-1, 5 mg L-1, 10 mg L-1). After that sample were dried in the oven for 24 hours at temperature of + 73–108 °C. Control sample-germinating rye grain without microelements additives. Activity of amylase was determined in all experimental samples, because it characterizes the malt quality. Amylases are starch hydrolysing enzymes; more over there are known several amylases: α-amylases, β-amylases, isoamylases, etc. with different mechanisms of reaction. There different analytical methods were used for determination of α-amylase activity. The first was Ceralpha method (Megazyme test kits). The second method use complete reagents for quantitative determination of α-amylases (Phadebas Amylase Test). The third was iodometrical method. Different amounts of malt fortified with Se and Cu were added for investigation of rye flour technological properties. The falling number and the maximum viscosity were determined. The obtained results show that analysed additives of microelement copper decreases the enzyme activity. Analysed rye flour technological properties were better using malt only with selenium supplement.

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1086-1095 E. Skripleva, and T. Arseneva
Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe
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Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe

E. Skripleva¹,* and T. Arseneva²

¹Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, 191002, Saint-Petersburg, Russia; *Correspondence: 4ernamurka@rambler.ru 2Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, 191002, Saint-Petersburg, Russia

Abstract:

According to the data and the results of clinical trials received in Nutrition Institute of ‘Russian Academy of Medical Sciences’, it was found that 80% of Russians suffer from lack of selenium. Saint-Petersburg University Innovation Company ‘Littoral’ has developed a biologically active food supplement ‘Selenium Alga plus’. The aim of this research was to investigate the possibility of using dietary supplement ‘Selenium Alga Plus’ in yoghurt manufacture. Almost all groups of the population consume such fermented milk drink as yogurt, so that it is considered that this method increasing selenium as the most effective. People suffering from diabetes may have lack of selenium in the organism, as well as healthy people. Since traditional yogurt contains 11% of sucrose, it is necessary to choose sweetening components with vegetable origin. Selecting sweetening components of vegetable origin we pursued the dual purpose. Firstly, we created a sweet product, which would be a source of organic selenium. Therefore the sucrose was replaced with the plant origin sweeteners such as syrup of Jerusalem artichoke and stevioside. Secondly, it was the development of technology and composition of functional food product, intended not only for mass consumption, but also for people suffer from diabetes. It becomes possible due to the absence of sucrose, the presence of selenium and Jerusalem artichoke, which are able to reduce the blood sugar level.

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