Functional and Technological Properties of Sunflower Flour
The aim of this work is to study the functional and technological properties of sunflower flour, which can be used to enrich and create the necessary structure of food products. Based on analysis of variance derived mathematical models describing the dependence of fat-retaining, water-retaining and foaming capabilities, as well as the stability of sunflower flour foam on the processing temperature and the duration of its exposure. It has been established that the optimal conditions for the heat treatment of flour are the processing temperature - 60 ° C, the exposure time - 30 minutes, while improving the organoleptic characteristics and reducing its moisture content. Laboratory studies were carried out on the indicators of sorption and surface-active properties of flour in comparison with the kernel and sunflower cake, which showed that the fat-holding capacity of flour is lower than that of the kernel and sunflower cake, but it has higher indicators of foam stability, foaming ability and ability to adsorb water. The use of flour in food production is more technologically expedient and economically profitable with use for these purposes and sunflower kernel meal. The results of studies on the use of the developed product for various technological purposes can be used in the development of formulations of various food products, including fortified ones.