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Home >Food Processing: Techniques and Technology > Archive > Volume 32, Issue 1, 2014 > DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

DEFINITION OF TECHNICAL REQUIREMENTS TO OILCAKES OF NONCONVENTIONAL FOOD OIL-BEARING CROPS

Elena Yu. Egorova a
,
Bochkarev Maksim. S. a
,
Irina Yu. Reznichenko b
Affiliation
a Biysk Technological Institute
b FSBEI HVE «Kemerovo Institute of Food Science and Technology»
Copyright ©Egorova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (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.
Abstract
According to the results of the analysis of the existing RD requirements to oilcakes of commercial oil-bearing crops and quality assessment of oilcakes of nonconventional oil-bearing crops produced by small enterprises of narrow specialization, technical requirements to food oilcakes of nontraditional oil-bearing raw materials are justified. Among them are walnut oilcake, pumpkin seed oilcake, sesame oilcake, linseed oilcake, milk thistle oilcake. On the basis of experimental research the list of regulated organoleptic and physical-chemical quality factors has been determined. Admissible levels of microbiological and hygienic requirements for oilcakes safety are established.
Keywords
Food oilcakes of oil-bearing crops, walnut oilcake, pumpkin seed oilcake, sesame oilcake, linseed oilcake, milk thistle oilcake, TD development, oilcake quality and safety factors
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