ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Spicy Plant Raw Materials in Choux Dough

Abstract
Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough.
Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples.
Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product.
Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.
Keywords
Celery, vegetable powders, IR drying, confectionery, organoleptic characteristics
REFERENCES
  1. Kalinin NN, Matraeva LV, Erokhin SG. Mechanism of bakery market regulation efficiency improvement in socially oriented economy. Ecological agriculture and sustainable development: materials International scien-tific and practical conference “Socio-economic and environmental problems agricultural sector of the Russian economy”; 2018; Chelyabinsk. Belgrade: Research Development Center-FBEE; p. 107–117.
  2. Prosekov AYu, Dyshlyuk LS, Milentyeva IS, Sykhikh SA, Babich OO, Ivanova SA, et al. Antioxidant and antimicrobial activity of bacteriocin-producing strains of lactic acid bacteria isolated from the human gastrointestinal tract. Progress in Nutrition. 2017;19(1):67–80. https://doi.org/10.23751/pn.v19i1.5147.
  3. Borisova AV, Makarova NV. In vitro antioxidant activity of spices used in human nutrition. Problems of Nu-trition. 2016;85(3):120–125. (In Russ.).
  4. Consentino BB, Virga G, la Placa GG, Sabatino L, Rouphael Y, Ntatsi G, et al. Celery (Apium graveolens L.) performances as subjected to different sources of protein hydrolysates. Plants. 2020;9(12). https://doi.org/10.3390/plants9121633.
  5. Fazullina OF, Ponomareva SM, Smirnov SO, Semenova LI. Selenium content in spelt, buckwheat, and vegeta-ble pasta. Food Processing: Techniques and Technology. 2020;50(2):242–251. (In Russ.). https://doi.org/10.21603/2074-9414-2020-2-242-251.
  6. Al Aboody MS. Cytotoxic, antioxidant, and antimicrobial activities of celery (Apium graveolens L.). Bioin-formation. 2021;17(1):147–156. https://doi.org/10.6026/97320630017147.
  7. Ivanova MI, Alekseeva KL, Zelenkov VN, Kornev AV, Kashleva AI. Biochemical composition of Apium graveolens VAR. rapaceum (Mill.) Gaud. Vegetable Crops of Russia. 2019;47(3):91–95. (In Russ.). https://doi.org/10.18619/2072-9146-2019-3-91-95.
  8. Kooti W, Daraei N. A review of the antioxidant activity of celery (Apium graveolens L). Journal of Evidence-Based Complementary and Alternative Medicine. 2017;22(4):1029–1034. https://doi.org/10.1177/2156587217717415.
  9. Cho BO, Che DN, Shin JY, Kang HJ, Kim JH, Jang SI. Anti-obesity effects of enzyme-treated celery extract in mice fed with high-fat diet. Journal of Food Biochemistry. 2020;44(1). https://doi.org/10.1111/jfbc.13105.
  10. Sukarno DA, Mustika A, Rejeki PS. Effect of celery extract on fructose induced insulin resistance Rattus norvegicus. Folia Medica Indonesiana. 2020;56(4):269–274.
  11. Borisova AV, Knysh EB, Trofimov AV. Technology of appetizer buns for public catering establishments. News of Institutes of Higher Education. Food Technology. 2020;377–378(5–6):42–45. (In Russ.). https://doi.org/10.26297/0579-3009.2020.5-6.9.
  12. Lykova DA, Khripakova YuI, Sergeeva SM. Prospects for the use of celery stalk in the production of sweet dishes. Nauchnye issledovaniya XXI veka [Scientific research of the XXI century]. 2020;6(4):25–29. (In Russ.).
  13. Omarov MM, Abdulhalikov ZA, Hajtmazova DR. Manufacture of a new dietary product from cabbage, beet-root, carrot, pumpkin and celery. Food Industry. 2018;(7):8–10. (In Russ.).
  14. Gritsienko EG, Dolganova NV, Katkova AS, Mironova EA, Putilov RA. Method for production of bakery products. Russia patent RU 2653878C1. 2018.
  15. Stankevich GN, Belenkaya IR, Golinskaya YaA. Optimization of the vegetable dessert formulas based on celery root. News of Institutes of Higher Education. Food Technology. 2016;350–351(2–3):93–97. (In Russ.).
  16. Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA. Physical and sensory properties of bread enriched with phenolic aqueous extracts from vegetable wastes. Czech Journal of Food Sciences. 2015;33(3):247–253. https://doi.org/10.17221/528/2014-CJFS.
  17. Kharchenko VA, Moldovan AI, Golubkina NA, Koshevarov AA, Gianluca C. Antioxidant status of celery (Apium graveolens L.). Vegetable Crops of Russia. 2020;(2):82–86. (In Russ.). https://doi.org/10.18619/2072-9146-2020-2-82-86.
  18. Gilingerne MP, Orban C, Csajbokne EC. Antioxidant activity of fresh cut green and dried spices. Acta Horti-culturae. 2018;1209:151–155. https://doi.org/10.17660/ActaHortic.2018.1209.22.
  19. Rizzo V, Muratore G. Effect of packaging on shelf life of fresh celery. Journal of Food Engineering. 2009;90(1):124–128. https://doi.org/10.1016/j.jfoodeng.2008.06.011.
  20. Staniszewska I, Dzadz L, Nowak KW, Zielinska M. Evaluation of storage stability of dried powdered corian-der, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature. LWT. 2021;146. https://doi.org/10.1016/j.lwt.2021.111440.
  21. Ivanova NN, Ivanov DI, Filimonova OS. Vliyanie dobavki iz sushenogo korneploda selʹdereya na biolog-icheskuyu tsennostʹ pshenichnogo khleba [Effect of additives from dried celery root on the biological value of wheat bread]. Tendentsii razvitiya nauki i obrazovaniya [Trends in Science and Education]. 2020;(63–3):87–90. (In Russ.). https://doi.org/10.18411/lj-07-2020-78.
  22. Wang N, Xu Y, Chao H, Zhang M, Zhou Y, Wang M. Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread. Journal of Food Science and Technology. 2020;57(5):1710–1718. https://doi.org/10.1007/s13197-019-04204-8.
  23. Ivanova NN, Ivanov DI, Artyushkina EP. Bakery composition of preventive purpose. Russia patent RU 2639977C1. 2017.
  24. Fazullina OF, Smirnov SO, Korolev AA. Pasta from wholegrain spelt flour and broccoli and celery powders. Storage and Processing of Farm Products. 2020;(1):86–98. (In Russ.). https://doi.org/10.36107/spfp.2020.221.
  25. Chen Y, Song C, Li Z, Chen H, Jin G. Effects of hot air and combined microwave and hot air drying on the quality attributes of celery stalk slices. Journal of Food Processing and Preservation. 2020;44(1). https://doi.org/10.1111/jfpp.14310.
  26. Nguen MP. Study on feasibility of tea production from celery (Apium graveolens). Research on Crops. 2020;21(2):396–401. https://doi.org/10.31830/2348-7542.2020.066.
  27. Özkan Karabacak A, Suna S, Tamer CE, Çopur ÖU. Effects of oven, microwave and vacuum drying on drying characteristics, colour, total phenolic content and antioxidant capacity of celery slices. Quality Assurance and Safety of Crops and Foods. 2018;10(2):193–205. https://doi.org/10.3920/QAS2017.1197.
  28. Khalilian Movahhed M, Mohebbi M. Spray drying and process optimization of carrot-celery juice. Journal of Food Processing and Preservation. 2016;40(2):212–225. https://doi.org/10.1111/jfpp.12598.
  29. Sapozhnikov AN, Sleptsov SD, Grishin MA, Kopylova AV, Levin TA. The use of pulsed infrared drying in the processing of leafy plant raw materials. Journal of Physics: Conference Series. 2020;1677(2). https://doi.org/10.1088/1742-6596/1677/1/012177.
  30. Buyanova IV, Altukhov IV, Tsuglenok NV, Krieger OV, Kashirskih EV. Pulsed infrared radiation for drying raw materials of plant and animal origin. Foods and Raw Materials. 2019;7(1):151–160. https://doi.org/10.21603/2308-4057-2019-1-151-160.
  31. Volonchuk SK. Infrared dryer. Russia patent RU 2265169C2. 2005.
  32. Matison VA, Arutyunova NI, Goryacheva ED. Application of descriptor-profile method to assess the food quality. Food Industry. 2015;(6):52–54. (In Russ.).
  33. Tutelʹyan VA. Khimicheskiy sostav i kaloriynostʹ rossiyskikh produktov pitaniya [Chemical composition and caloric content of Russian food products]. Moscow: DeLi plyus; 2012. 284 p. (In Russ.).
How to quote?
Kopylova AV, Davydenko NI, Sapozhnikov AN, Ulianova GS. Spicy Plant Raw Materials in Choux Dough. Food Processing: Techniques and Technology. 2021;51(4):701–711. (In Russ.). https://doi.org/10.21603/2074-9414-2021-4-701-711.
About journal

Download
Contents
Abstract
Keywords
References