Investigation of physico-chemical properties of a combined extract from vegetable raw materials for bread production

In this article, the methods of extraction of vegetable raw materials, in the form of grape seed and sunflower cake, are experimentally investigated. To obtain dry substances from grape seed and sunflower cake, three extraction options are available: option 1 involves using 5%, option 2 uses 10%, and option 3 employs 15% of vegetable raw materials relative to the mass of the extractant. The method proposed utilizes low-frequency ultrasound in a vacuum for 15 minutes, maintaining a residual pressure of 0.09 MPa, with an oscillation frequency of 22 kHz and an ultrasonic intensity of 70 W/cm². When obtaining a combined extract, three options for combining grape seeds and sunflower cake were considered: option No. 1 - 40:60; option No. 2 - 50:50; option No. 3 - 60:40. According to organoleptic indicators , of all the considered combination options, the best option is: the ratio of vegetable raw materials in a combination of grape seed and sunflower cake: 50:50. As a result of the study of the yield of dry substances, it was revealed that the optimal amount of extracted raw materials in the composition of the extractant is 10 ... 12%.