Characteristics of Powders Produced From Flaxed Raw Materials Using the Spray Drying Method

Currently, the production of basic types of food, both traditional and functional, for children, diet, specialized, sports nutrition is impossible without the using of technological and functional ingredients. Among the wide range of ingredients, the production of protein products and dietary fiber are the priority areas for attracting investments aimed at the growth points of the food industry in the field of ingredients. The source of protein and dietary fiber are flax seeds. The ratio of amino acids of various nature in the protein complex of flax seeds ensures its biological activity. Flaxseed proteins can serve as protein fortifiers for food. The dietary fiber of flax seeds is represented by non-starch polysaccharides concentrated in their mucus cells. By functional properties, they relate to food additives such as hydrocolloids. The study was carried out to determine the characteristics of powders made from flaxseed using spray drying. The objects of research were protein concentrate and polysaccharide extract. It was found that powders of protein concentrate and polysaccharide extract possessed high functional properties, in particular, waterholding, fat-holding and emulsifying abilities, exceeding those of industrial soy protein concentrates. The color characteristics of the studied samples corresponded to the color range from light beige to beige. The protein concentrate and polysaccharide extract had a bulk density (kg / m3) of 225 and 251, respectively. The compression characteristics of protein concentrate powders and polysaccharide extract obtained from flaxseed were evaluated. The data obtained indicate the predisposition of the investigated ingredients to the formation of agglomerates and the formation of a structure depending on the parameters of the technological processes of food production and can be used as water and fat-retaining agents, emulsifiers in food technology.

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