Technological Aspects of Obtaining Extract from Rose Hips and Its Use in Bread Production

O. G. Pozdnyakova^1,3, M. A. Zaharenko², E. V. Nazimova², A. S. Romanov^2
1Kuzbass State Agricultural Academy, ul. Markovtseva, 5, Kemerovo, 650056, Russian Federation
²Kemerovo State University, ul. Krasnaya, 6, Kemerovo, 650000, Russian Federation
³Kemerovo Research Agricultural Institute, the branch of the Siberian Federal Research Center of Agricultural Biotechnology, Russian Academy, ul. Tsentral’naya, 47, pos. Novostroika, Kemerovskii r-n, Kemerovskaya obl., 650510, Russian Federation

Abstract. The purpose of the studies was to determine the effect of the duration and power of electromagnetic radiation on the content of biologically active substances in the finished extract from rose hips for its further use in bread production. When studying the optimal duration of crushed rose hips treatment with an electromagnetic field of superhigh frequency (EMF SHF), the exposure varied from 30 s to 90 s. The control was not subjected to the treatment. The best results in terms of organoleptic characteristics were achieved when the exposure lasted 60 s. The colour and smell of the sample did not differ from the powder after the minimum exposure (30 s), whereas, in taste characteristics, it even exceeded the powder. To determine the optimal power of the EMF SHF, the treatment lasted 60 s; the power varied from 140 W to 700 W. The control was not subjected to the treatment. The best results were noted at 700 W and 560 W, however, the difference between the options was insignificant and the second option was considered optimal. The content of ascorbic acid in the extract after using an EMF SHF with the power of 560 W was 58.22 ug/mL; carotenoids content was 0.41 ug/mL; bioflavonoids content was 1.40 ug/mL; reducing sugars content was 41.85 ug/mL. This exceeded the values of similar indicators for the control by 21.6%, 63.4%, 10.7%, and 5.8%, respectively. To justify the possibility of using the extract from rose hips in bread production, it was added when kneading dough at doses of 5%, 10% and 15% of flour weight. The control was without the extract. To optimize the quality of bread, it is advisable to add an extract from rose hips in an amount of 10% of the total flour mass. At this dose, the specific sample volume was 278 cm3/100 g (21 cm3/100 g more than in the control), and according to organoleptic evaluation, the sample received the highest score.

Keywords: rose hips; extract; biologically active substances; bread.

Author Details: O. G. Pozdnyakova, Cand. Sc. (Tech.), assoc. prof. (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M. A. Zaharenko, Cand. Sc. (Tech.), senior lecturer; E. V. Nazimova, Cand. Sc. (Tech.), assoc. prof.; A. S. Romanov, D. Sc. (Tech.), prof.

For citation: Pozdnyakova O. G., Zaharenko M. A., Nazimova E. V., Romanov A. S. Technological Aspects of Obtaining Extract from Rose Hips and Its Use in Bread Production. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 12. Pp. 102–106 (in Russ.). DOI: 10.24411/0235-2451-2019-11222.