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Title of article REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY
Authors

Bochkarev M.S. , Biysk Institute of Technology (branch), Polzunov Altai State Technical University, Trofimova Str. 27, Biysk, 659305 Russian Federation

Egorova E.Yu. , Polzunov Altai State Technical University , Lenin Str. 46, Barnaul, 656038 Russian Federation

Reznichenko I.Yu. , Kemerovo Institute of Food Science and Technology (University) , Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation , irina.reznichenko@gmail.com

Poznyakovskiy V.M. , Sochi State University , Sovetskaya Str. 26а, Sochi, 354000 Russian Federation

Section: FOOD PRODUCTION TECHNOLOGY
Year 2016 Issue 1 DOI 10.21179/2308-4057-2016-1-4-12
Annotation Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are enriched in many indispensable components. The compliance with quality analysis of oilcakes from several types of olive raw materials, traditional and non-traditional for Russia, to fundamental technical requirements of the normative documents of the Russian Federation, determination of the list of quality and safety indicators of the oilcakes and reasons for the ways of processing them into food became the research purposes. Objects of researches were the oilcakes received in the conditions of specialized enterprises of Altai Krai from the appropriate types of olive raw materials. They are oilcakes made from: Siberian cedar pine kernels, walnut kernels, seeds of Cucurbita pepo, sesame seeds, black cumin seeds, flax seeds, milk thistle seeds, amaranth seeds. By research results, the list and standards of the regulated organoleptic and physical and chemical quality indicator of olive cakes are set; the permissible level of safety indices are justified and the conditional gradation on the prevailing macrocomponents defining the oilcakes nutrition value, their technological properties and the food use potential areas is recommended: 1) the composition is dominated by «proteins and lipids» (oilcakes from sesame seeds and pine nuts kernel) - mayonnaise, dairy and vegetable products; 2) «proteins and carbohydrates» (oilcake from amaranth and pumpkin seeds and oilcake from walnuts kernel) - dairy, vegetable, meat and cereal products, sugary and flour confectionery, food concentrates; 3) «proteins and alimentary fiber» (oilcake from milk thistle and flax) - bakery and flour confectionery.
Keywords oilseed cakes, oilcakes nutritional value, oilcakes quality and safety factors, oilseed cakes using, processing algorithm of oilseed cakes
Artice information Received April 28, 2015
Accepted December 18, 2015
Available online June 27, 2016
Imprint article Bochkarev M.S., Egorova E.Yu., Reznichenko I.Yu., and Poznyakovskiy V.M. Reasons for the ways of using oilcakes in food industry. Food and Raw Materials, 2016, vol. 4, no. 1, pp. 4-12. doi: 10.21179/2308-4057-2016-1-4-12
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