agronaukaАграрная наука Евро-Северо-ВостокаAgricultural Science Euro-North-East2072-90812500-1396FARC North-East10.30766/2072-9081.2024.25.6.1059-1068agronauka-1808Research ArticleОРИГИНАЛЬНЫЕ СТАТЬИ: ХРАНЕНИЕ И ПЕРЕРАБОТКА СЕЛЬСКОХОЗЯЙСТВЕННОЙ ПРОДУКЦИИОRIGINAL SCIENTIFIC ARTICLES: STORAGE AND PROCESSING OF AGRICULTURAL PRODUCTIONЭкструдирование смеси рисовой крупы и гидролизата жмыха брусники: влияние фактора влагосодержания на характеристики экструдатаExtrusion of rice grits with lingonberry pomace hydrolysate: moisture content and characteristics of the extrudatehttps://orcid.org/0000-0001-9483-5209ШариковА. Ю.SharikovA. Yu.

Шариков Антон Юрьевич, кандидат техн. наук, заведующий отделом оборудования пищевых производств и мембранных технологий

Самокатная ул., д. 4-б, г. Москва, 111033

Anton Yu. Sharikov, PhD in Engineering, Head of the Department of Food Production Equipment and Membrane Technologies

Samokatnaya str., 4-B, Moscow, 111033

4953624495@mail.ruhttps://orcid.org/0000-0002-6492-7070ИвановВ. В.IvanovV. V.

Иванов Виктор Витальевич, кандидат техн. наук, ведущий научный сотрудник отдела оборудования пищевых производств и мембранных технологий

Самокатная ул., д. 4-б, г. Москва, 111033

Viktor V. Ivanov, PhD in Engineering, Leading Researcher at the Department of Food Production Equipment and Membrane Technologies

Samokatnaya str., 4-B, Moscow, 111033

4953624495@mail.ruhttps://orcid.org/0000-0002-5138-6746АмелякинаМ. В.AmelyakinaM. V.

Амелякина Мария Валентиновна, кандидат техн. наук, старший научный сотрудник отдела оборудования пищевых производств и мембранных технологий

Самокатная ул., д. 4-б, г. Москва, 111033

Maria V. Amelyakina, PhD in Engineering, Senior Researcher at the Department of Food Production Equipment and Membrane Technologies

Samokatnaya str., 4-B, Moscow, 111033

foodbiotech@ya.ruhttps://orcid.org/0000-0002-6084-7786СоколоваЕ. Н.SokolovaE. N.

Соколова Елена Николаевна, кандидат биол. наук, ведущий научный сотрудник отдела биотехнологии ферментов, дрожжей, органических кислот и БАД

Самокатная ул., д. 4-б, г. Москва, 111033

Elena N. Sokolova, PhD in Biology, Leading Researcher of the Department of Biotechnology of Enzymes, Yeast, Organic Acids and Dietary Supplements

Samokatnaya str., 4-B, Moscow, 111033

4953624495@mail.ruhttps://orcid.org/0000-0002-7383-8707ИоновВ. В.IonovV. V.

Ионов Владислав Виталиевич, аспирант, инженер-технолог отдела биотехнологии ферментов, дрожжей, органических кислот и БАД

Самокатная ул., д. 4-б, г. Москва, 111033

Vladislav V. Ionov, postgraduate student, Process Engineer of the Department of Biotechnology of Enzymes, Yeast, Organic Acids and Dietary Supplements

Samokatnaya str., 4-B, Moscow, 111033

4953624495@mail.ruhttps://orcid.org/0000-0002-1660-2634СербаЕ. М.SerbaE. M.

Серба Елена Михайловна, член-корреспондент РАН, зам. директора по науке

Самокатная ул., д. 4-б, г. Москва, 111033

Elena M. Serba, Corresponding Member of the Russian Academy of Sciences, Deputy Director for Science

Samokatnaya str., 4-B, Moscow, 111033

4953624495@mail.ruВсероссийский научно-исследовательский институт пищевой биотехнологии – филиал ФГБУН «Федеральный исследовательский центр питания, биотехнологии и безопасности пищи»РоссияAll-Russian Research Institute of Food Biotechnology – branch of the Federal Research Centre of Nutrition, Biotechnology and Food SafetyRussian Federation20242512202425610591068Copyright © Шариков А.Ю., Иванов В.В., Амелякина М.В., Соколова Е.Н., Ионов В.В., Серба Е.М., 20242024Шариков А.Ю., Иванов В.В., Амелякина М.В., Соколова Е.Н., Ионов В.В., Серба Е.М.Sharikov A.Y., Ivanov V.V., Amelyakina M.V., Sokolova E.N., Ionov V.V., Serba E.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.agronauka-sv.ru/jour/article/view/1808

Жмыхи плодово-ягодного сырья являются перспективным источников биологически активных соединений: пищевых волокон, фенольных соединений пектинов, каротиноидов, природных антиоксидантов, обладающих профилактическим и лечебным эффектами при метаболических, сердечно-сосудистых, желудочно-кишечных и нейродегенеративных заболеваниях. Включение жмыхов в пищевые технологии способствует экологизации производств. Исследование проведено с целью изучения влияния влагосодержания смеси в процессе переработки рисовой крупы с гидролизатом жмыха брусники на режимные параметры экструзии, технологические и физико-химические показатели экструдатов. Гидролизаты жмыха брусники получали ферментативным способом с применением комплекса биокатализаторов, включающего пектиназу, целлюлазу, протеазу и липазу. Гидролизат высушивали, в количестве 5 % добавляли к рисовой крупе и экструдировали, варьируя влагосодержание смеси в диапазоне 15–21 %. Контроль – экструдаты дробленного риса, полученные при влагосодержании 15 и 21 %. Увеличение влагосодержания приводило к снижению температуры экструзии со 160 до 152 °С, момента сдвиговых деформаций с 80 до 52 %, давления с 4,0 до 2,4 МПа, удельного расхода механической энергии с 0,152 до 0,099 кВт·ч/кг. Повышение влажности при экструзии смесей с гидролизатом жмыха брусники ведет к снижению квадратичного коэффициента расширения с 7,3 до 3,5, насыпная масса увеличивается с 89,5 до 243,2 г/дм3 , твердость экструдатов – с 7,5 до 39,0 Н. Частота микроразломов при проколе и деформации, как характеристика пористости, снижается с 3,5 до 2,0 мм-1 . Динамическая вязкость суспензий помолов экструдатов с гидролизатом жмыха брусники с увеличением влагосодержания значимо растет с 2,0 до 4,0 Па·с. Тенденции изменения термомеханических режимов переработки, определяемых количеством воды в системе, технологических и структурно-механических свойств для контроля и экспериментальных смесей были идентичны, без значимых различий. Установлено, что в экструдатах с гидролизатом жмыха брусники минимальной влажности 15 % соответствует максимальное содержание фенольных соединений – 679,6 мг/кг, при 21 % влагосодержании их количество составляет только 223,1 мг/кг.

Fruit and berry pomaces are promising sources of biologically active compounds: dietary fibers, phenolic compounds, pectins, carotenoids, and natural antioxidants that have preventive and therapeutic effects in metabolic, cardiovascular, gastrointestinal and neurodegenerative diseases. The active inclusion of pomaces as by-products in the food technologies contributes to the transition to more sustainable industrial processes. The study was conducted to investigate the influence of the moisture content of the mixture during the processing of rice with hydrolysate of lingonberry pomace on the operating parameters of extrusion, technological and physicochemical characteristics of the extrudates. Lingonberry pomace hydrolysate was obtained by an enzymatic method using a complex of biocatalysts, including pectinase, cellulase, protease and lipase. The hydrolysate was dried, added in an amount of 5 % to rice and extruded varying the moisture content in the range of 15–21 %. Control samples were rice extrudates obtained with a moisture content of 15 and 21%. An increase in the moisture of the extruded mixture led to a decrease the extrusion temperature from 160 to 152 °C, the torque from 80 to 52 %, the pressure from 4.0 to 2.4 MPa, and the specific mechanical energy from 0.152 to 0.099 kW h/kg. In terms of structural and mechanical properties, an increase in moisture of mixture with hydrolyzed lingonberry pomace leads to a decrease in the quadratic expansion coefficient from 7.3 to 3.5. The bulk density increases from 89.5 to 243.2 g/dm3 , the hardness of the extrudates – from 7.5 to 39.0 N, the average crushing force – from 3.4 to 16.1 N. The frequency of microfractures during puncture and deformation as a characteristic of porosity decreases from 3.5 to 2.0 mm-1 . The dynamic viscosity of suspensions of extrudates with lingonberry pomace hydrolyzate increases significantly with increasing moisture content during extrusion from 2.0 to 4.0 Pa s. The trends in changes in thermomechanical processing modes determined by the amount of water in the system, technological and structuralmechanical properties for the control and experimental mixtures were identical without significant differences. It was established that the maximum content of phenolic compounds of 679. 6 mg/kg corresponds to extrudates with hydrolyzed lingonberry pomace produced at minimum moisture of 15 %, by moisture of 21 % the content of phenolic compounds is only 223.1 mg/kg

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