Developing foodstuffs from pine nut kernels

Abstract

There are discussed data on high biological and physiological nutritive value of pine nuts containing full value easily digestible proteins, unsaturated fatty acids, vitamins and minor elements. The methodological approaches are described to develop a number of new technologies for producing semi-finished products and foodstuffs from pine nut kernels. Consumers’ preferences are taken into account as one of the basic principles for modeling organoleptic characteristics of the foodstuffs. It is recommended to use a hydromechanical dispersion of pine nut raw material for obtaining homogenous consistency of the foodstuffs. The basic reasons, which determine properties of pine nut products’ consistency, are highlighted. It is suggested to carry out normalization of the chemical composition of polydisperse products as a stabilizing factor. There is given a schematic diagram of development and production of standard products from pine nut raw material by the hydromechanical dispersion method. There is suggested a general scheme of methodological approaches to the production of semi-finished products and foodstuffs from pine nut kernel and pomace.