Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

2010 ◽  
Vol 119 (4) ◽  
pp. 1474-1484 ◽  
Author(s):  
Pauline Poinot ◽  
Gaëlle Arvisenet ◽  
Joëlle Grua-Priol ◽  
Catherine Fillonneau ◽  
Alain Le-Bail ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chemical Indicators ◽  
Physico Chemical

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

USE OF MICRO-ALGAE SPIRULINA IN COMBINATION WITH GRAIN ENRICHING ADDITIVES IN THE FORMULATION OF BREAD FROM WHEAT FLOUR

2020 ◽  
Author(s):  
А.А. ГРЯЗНОВ ◽  
Ю.А. ЛЕТЯГО ◽  
О.А. ГРЯЗНОВА ◽  
Р.И. БЕЛКИНА
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
High Volume ◽  
Barley Grain ◽  
Wheat Bread ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
State Commission ◽  
Three Samples

Исследовано влияние добавки микроводоросли спирулины в рецептуру хлеба из пшеничной муки, обогащенного обойной мукой из зерна ячменя сортов Гранал 32 и Нудум 95 и тритикале сорта Цекад 90, на показатели его качества. Размолотую до порошкообразного состояния спирулину в количестве 0,5 к массе муки вносили при замесе теста в три опытных образца: пшеничный хлеб, хлеб Гранал и Ясень , рецептуры которых были разработаны ранее. В качестве контрольного образца был хлеб из пшеничной муки высшего сорта без добавок. Лабораторную выпечку образцов хлеба проводили в соответствии с методикой госкомиссии по сортоиспытанию на лабораторном хлебопекарном оборудовании. В результате определения органолептических и физико-химических показателей качества готовой продукции установлено, что добавка спирулины к пшеничной муке повышает пористость мякиша хлеба и увеличивает его объем до 546 см3, что на 18 см3 больше, чем в контрольном образце. Достаточно высокий объем 494 см3 имел образец хлеба, в рецептуру которого входит ячменная мука с добавлением спирулины. Внесение спирулины в рецептуру существенно не повлияло на показатели влажности (4346) и кислотности хлеба, которые в опытных образцах соответствуют нормативам ГОСТ 2698786 на хлеб из пшеничной муки. Самую высокую общую оценку 4,2 балла по пятибалльной шкале получил образец хлеба с добавлением к пшеничной муке порошка спирулины. The effect of the addition of spirulina microalgae in the formulation of bread from wheat flour enriched with wholemeal flour from barley grain varieties Granal 32 and Nudum 95 and triticale varieties Tsekad 90, on the indicators of its quality has been studied. Spirulina ground to a powdered state in an amount of 0,5 by weight of flour was introduced when kneading the dough into the formulations of three samples: wheat bread, bread Granal and Yasen , the formulations of which were developed earlier. Bread from wheat flour of the highest grade without additives was as a control sample. Laboratory baking of bread samples was carried out in accordance with the methodology of the state Commission for variety testing on laboratory baking equipment. As a result of the determination of organoleptic and physico-chemical indicators of the quality of the finished product, it was found that the addition of spirulina to wheat flour increases the porosity of the bread crumb and increases its volume to 546 cm3, which is 18 cm3 more than in the control sample. A sample of bread, the formulation of which includes barley flour with the addition of spirulina, had a sufficiently high volume 494 cm3. Adding spirulina to the formulation did not significantly affect the moisture content (4346) and acidity of bread, which in the prototypes correspond to the standards of GOST 2698786 for bread made of wheat flour. A sample of bread with spirulina powder added to wheat flour had the highest overall score 4б2 points on a five-point scale.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement

2012 ◽  
Vol 81 (1) ◽  
pp. 57-61 ◽  
Author(s):  
Jana Kasperová ◽  
Jozef Nagy ◽  
Peter Popelka ◽  
Zuzana Dičáková ◽  
Alena Nagyová ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Chemical Analysis ◽  
Water Content ◽  
Water Activity ◽  
Colour Measurement ◽  
Free Acidity ◽  
Mean Values ◽  
Chemical Indicators ◽  
Council Directive ◽  
Physico Chemical

The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conductivity, and hydroxymethylfurfural (HMF) content. In addition, the colour of honeys was measured using spectrophotometer and Commission Internationale de I`Eclairage method (CIE L*a*b*); four types of honey were used for identification: multifloral, acacia, rape, and honeydew. Mean values of physico-chemical indicators were as follows: water content 16–21%, acidity 6–42 mekv·kg-1, pH 3.68–5.15, water activity 0.505–0.667, electrical conductivity 0.155–1.585 mS·cm-1 and HMF content 0.17–78.5 mg·kg-1. The highest HMF content was found in forest honey with one sample above the limit established by Council Directive 2001/110/EC. The colour of Slovak honeys analysed in this study was very variable and ranged from pale yellow to dark brown. Differences of physico-chemical indicators and colour of honey samples were found to be significant (P < 0.05). The CIE L*a*b* methods can be used for identification of selected honey samples. This is the first similar study on Slovak honey.

Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón

2006 ◽  
Vol 225 (5-6) ◽  
pp. 757-767 ◽  
Author(s):  
Laura Vázquez ◽  
Alexis Verdú ◽  
Ana Miquel ◽  
Francisco Burló ◽  
Angel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Chemical Properties ◽  
Physico Chemical

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat Science ◽  
2018 ◽  
Vol 137 ◽  
pp. 217-227 ◽  
Author(s):  
Sandra Petričević ◽  
Nives Marušić Radovčić ◽  
Katarina Lukić ◽  
Eddy Listeš ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Processing Methods ◽  
Physico Chemical

scholarly journals On some results of agroecological monitoring of soils and land resources of the Russian Federation in 2019

2021 ◽  
Vol 4 (46) ◽  
pp. 10-10
Author(s):  
Alexander Saakian ◽  
◽  
Keyword(s):  
Heavy Metals ◽  
Agricultural Land ◽  
Land Reclamation ◽  
Plant Protection ◽  
Plant Protection Products ◽  
Crop Productivity ◽  
Petroleum Products ◽  
Land Resources ◽  
Chemical Indicators ◽  
Physico Chemical

The article presents the results of long-term agroecological monitoring of the state of Russian land resources: the dynamics of changes in agrochemical and physico-chemical indicators, the content of organic matter and elements of mineral nutrition of plants in soils; crop productivity; contamination of soils and products with residual amounts of pesticides, oil and petroleum products, heavy metals, nitrates, radionuclides; the problems of erosion and reclamation of agricultural land are highlighted. Ключевые слова: AGROECOLOGICAL MONITORING, HUMUS, MOBILE PHOSPHORUS, EXCHANGE POTASSIUM, ACIDITY, CHEMICAL RECLAMATION, LIMING, PHOSPHORIZATION, GYPSUM, PLANT PROTECTION PRODUCTS, YIELD, FERTILIZERS, PESTICIDE RESIDUES, OIL AND PETROLEUM PRODUCTS, HEAVY METALS, NITRATES, WATER AND WIND EROSION OF SOILS, LAND RECLAMATION

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Expansion of the assortment of jelly shaped marmalade based on vegetable puree

2018 ◽  
Vol 80 (2) ◽  
pp. 165-174 ◽  
Author(s):  
S. N. Tefikova ◽  
I. A. Nikitin ◽  
N. B. Kondratiev ◽  
N. G. Semenkina
Keyword(s):  
Protective Factor ◽  
Raw Materials ◽  
Research Work ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Microelement Composition ◽  
Mashed Potatoes ◽  
Macro And Micronutrients

The problem of adequate and wholesome food is one of the most discussed in the world in the conditions of the deteriorating environmental situation, which entails a decrease in the level of health of the population. Significantly increases the need for vitamins, macro - and micronutrients, as in the most important protective factor. Marmalade has a number of advantages over other confectionery products: low energy value, the ability to bind and excrete toxins and salts of heavy metals, a relatively low price. The article presents the results of research work on the development of formulations of marmalade products based on vegetable puree of pumpkin, carrot and beet. The assessment of organoleptic, physico-chemical and rheological properties of raw materials. It was found that when making mashed potatoes from pumpkins, carrots and beets, it is necessary to ensure the introduction of a larger amount of gelatinizer in the preparation of jelly shaped marmalade to obtain products with a good gelatinous consistency. Defined organoleptic and physical-chemical indicators of quality and microelement composition of the finished products. It was found that the use of vegetable based puree, carrots, pumpkins or beets significantly increases the content of macronutrients in jelly marmalade (up to 9.5 times). Thus, the actual task of finding and introducing into production confectionery products containing in their composition non-traditional types of raw materials of vegetable origin, possessing high food and biological value and the ability to improve the consumer properties of the finished product.

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