METHOD FOR DETERMINING FAT CONTENT IN FARINACEOUS CONFECTIONERY PRODUCT

• Main Authors: VITJUK BORIS JAKOVLEVICH, DZHIOEV TEJMURAZ ERVANDOVICH, KRAVCHUK NATAL'JA SERGEEVNA, TURKOV VALENTIN PAVLOVICH, BIBOLETOVA AMINAT BORISOVNA, PETRIK ANATOLIJ ALEKSEEVICH, PRUDNIKOV SERGEJ MIKHAJLOVICH, KORNEN NIKOLAJ NIKOLAEVICH, GORELIKOVA IRINA ALEKSANDROVNA
• Format: Patent
• Language: English; Russian
• Published: 27.02.2006
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; PRESERVATION THEREOF; TESTING; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

FIELD: food-processing industry, in particular, fast determination of fat content in farinaceous confectioneries. ^ SUBSTANCE: method involves taking sample of product; grinding sample and calculating fat content from formula, said sample being preliminarily ground at temperature of 23±0.2 C; placing sample suspension having volume of 25 cm3 within nuclear magnetic resonance (NMR) signal sensor of pulsed NMR analyzer; measuring fat proton signal amplitude (Af); determining amount of fat contained in sample suspension (Ps) in grams by calibration curve corresponding to linear dependence Pf=0.00773 Af+0.0008. Fat content (F) is calculated in percents from formula: ^ EFFECT: fast determination of fat content, provision for method avoiding usage of toxic solvents and subjective judging in measurements. ^ 1 tbl, 2 ex