Tag Archives: seed

1444-1456 L. Nilova and S. Malyutenkova
The possibility of using powdered sea-buckthorn in the development of bakery products with antioxidant properties
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The possibility of using powdered sea-buckthorn in the development of bakery products with antioxidant properties

L. Nilova* and S. Malyutenkova

Peter the Great St. Petersburg Polytechnic University, Institute of Industrial Management, Economics, and Trade, Graduate School of Commodity and Service, Novorossiyskaya street 50, U194021 St. Petersburg, Russia
*Correspondence: nilova_l_p@mai.ru

Abstract:

The article examines ways of increasing the antioxidant capacity of bakery products (referred to here as BP) by adding powdered peel, powdered seeds, and powdered marc produced from sea-buckthorn berries. Three different versions of BP were developed with the maximum addition of the following powders: from the peel (3%), from the marc (5%) with a sugar content of 14.5%; and from seeds (5%) with a sugar content of 5%, and with a potato flake content of 5%. BPs with the addition of sea-buckthorn powders were baked at two temperature regimes: 200°C and 220 °C. The content of phenolic compounds, flavonoids, and ascorbic acid were determined for the sea-buckthorn powder, for the crust of BP, and in BP crumbs. The antioxidant activity of BP was determined by the use of two methods: by chemiluminescence, and by their reaction to the DPPH-radical. Cyclic amides (lactams) were determined in BP crusts and crumbs with the use of the IR spectroscopy method. The AOA of powdered sea buckthorn depended upon the volume of phenolic compounds and ascorbic acid in them: peel > marc > seeds. The antioxidant properties of BPs decreased in the following order and were aligned the following way: BP with marc > BP with peel > BP with seeds. They displayed higher AOA levels than was calculated in theoretical tests, depending upon the volume of powders in the recipe. An increase of the baking temperature led to a loss of phenolic compounds and vitamin C, as well as to the formation of poly lactams. BP baked at the temperature regime of 200 °C displayed the greatest AOA levels.

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603-610 J. Ružbarský, M. Müller and P. Hrabe
Analysis of physical and mechanical properties and of gross calorific value of Jatropha curcas seeds and waste from pressing process
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Analysis of physical and mechanical properties and of gross calorific value of Jatropha curcas seeds and waste from pressing process

J. Ružbarský¹*, M. Müller² and P. Hrabe²

¹Technical University of Košice, Faculty of Manufacturing Technologies, Department of Technological Systems Operation, Štúrova 31, Prešov 08001, Slovak Republic;
*Correspondence: juraj.ruzbarsky@tuke.sk
²Department of Material Science and Manufacturing Technology, Faculty of Engineering, Czech University of Life Science, Kamýcká 129, 16521 Prague, Czech Republic

Abstract:

The  research  was  performed  with  an  aim  to  investigate  physical  and  mechanical properties and a gross calorific value of Jatropha curcas seeds and particular products (waste) of  a  pressing  process.  Sizes  of  seeds,  an  energy  which  is  necessary  for  pressing  an  oil  and  a setting  of  the  gross  calorific  value  were  tested  parameters.  Tests  were  performed  at  Jatropha Curcas seeds of a brown colour (that means gnaw). The pressing process waste amounts up to 80%. The proportion of the kernel mass to the coat mass is 1:0.62. From the research results it follows that the coat mass is 37.60%. The seed coat belongs among interesting material owing to  the  gross  calorific  value.  For pressing  the  whole  seeds  it  is  necessary  of  about  30%  higher energy than for pressing the kernels of Jatropha curcas.

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