Reasons for the Ways of Using Oilcakes in Food Industry

ISSN 2308-4057. Foods and Raw Materials, 2016, vol. 4, no. 1 FOOD PRODUCTION TECHNOLOGY REASONS FOR THE WAYS OF USING OILCAKES IN FOOD INDUSTRY M. S. Bochkareva, E. Yu. Egorovab, I. Yu. Reznichenkoc,*, and V. M. Poznyakovskiyd a Biysk Institute of Technology (branch), Polzunov Altai State Technical University, Trofimova Str. 27, Biysk, 659305 Russian Federation b Polzunov Altai State Technical University, Lenin Str. 46, Barnaul, 656038 Russian Federation c Kemerovo Institute of Food Science and Technology (University), Stroiteley blvd. 47, Kemerovo, 650056 Russian Federation d Sochi State University, Sovetskaya Str. 26а, Sochi, 354000 Russian Federation * e-mail: [email protected] Received April 28, 2015; Accepted in revised form December 18, 2015; Published June 27, 2016 Abstract: 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 DOI 10.21179/2308-4057-2016-1-4-12 Foods and Raw Materials, 2016, vol. 4, no. 1, pp. 4–12. INTRODUCTION For the last 10–15 years the considered branch has The struggle for customer and sales market developed rather actively. It has involved a lot of new stimulates a modern manufacturer to be engaged in businessmen. Being guided by Internet-sources data, it sold products range expansion through new types of is possible to say that today the number of the raw materials attraction and/or giving the functional enterprises registered in this sphere is to one hundred. directivity to worked-out production. It is connected to Chemical composition distinctions of raw materials the fact that in recent years many enterprises of the allow vendors to work out a line of the vegetable oils domestic oil and fat industry process raw materials, oriented on a wide range of customers. Distinctions in rather various in chemical composition and technical technical characterristics and, respectively, in characteristics. Walnuts, pine nuts, sesame, thistle, aerodynamic properties of raw materials cause the flax, pumpkin, water-melon, amaranth, black cumin necessity of technology equipment mobile realignment seeds, grape and apricot seeds, sea-buckthorn fruit and that is more easily feasible in case of small outputs. As other types of traditional and non-traditional for Russia a result, preferentially small enterprises of narrow olive raw materials are used. specialization are involved in the considered field of Copyright © 2016, KemIFST. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. This article is published with open access at http://frm-kemtipp.ru. 4 ISSN 2308-4057. Foods and Raw Materials, 2016, vol. 4, no. 1 activity, many of which work according to the diagram tokoferola [14]. Reduced cellulose content in given in Fig. 1. gymnospermous sorts facilitates technological tasks Processing of raw materials by small batches is one solution of pumpkin oilcakes use remaining after of the advantages of the similar enterprises, as it allows allocation as food raw materials [15, 16]. to obtain products with very low measure values of Amaranth and black cumin seeds are being oxidizing damage, which is often cannot be achieved in researched most actively in recent years. Amaranth the conditions of large-capacity production. (Amaránthus) “grain” is appreciated for protein In Altai Krai oil is get from cultivated commercially [17, 18] and the increased content of squalene, phytosterols and other minor components in oil [19]. flax and nuts, pumpkin, sesame, milk thistle, black Amaranth flour from is used in national and non- cumin and amaranth seeds delivered from other regions. traditional flour products baking [20, 21]. Walnuts (Júglans régia) and Siberian cedar pine Black cumin seeds oil (Nigella sativa L.) possesses nuts (Pinus sibirica L.) appear to be a valuable source the expressed toning and antibacterial properties. This of oil, rich in tokoferola and indispensable fatty acids fact is connected to fat-soluble vitamins, sterols, ω-6 [1, 2]. The protein which is no less important benzopyrones and terpenes composition [22, 23]. remains as a part of oilcakes almost without any Increased content of linoleic acid in black cumin seeds changes, as walnut and pine nuts oil is produced by oil (up to 58%) at unusually high content of minor technology of a one-fold cold extraction. antioxidant components explains the growing Flax seeds (Linum usitatissimum L.) are considered popularity of its processed products. by the modern nutritionists not only as a source of the In spite of the fact that today oilcakes and oil meal food oil rich with α-linolenovy acid (to 57% as a part of oil-bearing crops, including the discussed in this of oil), but also as an additional source of protein in work, are applied as high-protein components of soluble and insoluble alimentary fiber [3, 4]. The vegetable feed [17, 24] the perspectives of their wide growing popularity of their use and researches activity food use are connected to a possibility of giving as food raw materials are connected to the marked functional properties to new products not only at the properties of flax seeds [5]. expense of proteins [25], but also at the expense of The peculiarity of a milk thistle (Silybum marianum) food fibers [3, 11, 26], lignin [12, 27, 28] and other nutrition value is silimarin flavonoid content which is components [9, 29, 30]. conducive to liver cells regeneration [6, 7, 8] and The characteristic peculiarity of the worked-out keeping in oilcakes and oilmeals after allocation from oil oilcakes is absence in scientific literature of the accurate seeds. Nowadays thistle-and-flax-seeds flour is systematized data on their chemical composition, massively used only in flour production [9, 10]. especially that within species different botanical sorts of Sesame and pumpkin seeds have a certain likeness oil-bearing crops can initially be characterized by certain according to content and greasy oil composition. distinctions, both in coloring/form of seeds and in Sesame (Sésamum índicum L.), seeds of which contain principal components content [5, 14]. The equipment about 60% of oil and to 20% of protein, is traditionally used by the operating enterprises can significantly differ applied in seeds, paste or oil form in bread baking and on the operating characteristics, defining production Eastern cuisine cooking due to a pleasant smell and with different residual content of lipids. Marked, as well taste. In physiological value sesame is compared to flax as state standards absence, regulating figures of all range seeds [11]. Tocopherols and lignan belong to the main of olive cakes quality as food raw materials complicates antioxidants responsible both for physiological value the determination of perspective areas of their industrial and for oxidizing damage of sesame seeds, oil and food processing. The purposes of the work are the oilcakes preventing [11, 12]. Modern clinical analysis of quality compliance of industrially produced researches are focused on allergic response to sesame oilcakes made from non-traditional olive raw materials and products of its processing studying [13]. types to fundamental technical requirements of Pumpkin seeds (Cucurbita pepo L.), depending on a regulatory documents (RD), determination of the botanical sort of pumpkin, contain up to 28% of protein regulated figures list of researched oilcakes quality and

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