scholarly journals Assessment of quality and safety indicators of beverages made from vegetable raw materials

2020 ◽  
Vol 193 ◽  
pp. 01006
Author(s):  
Аnna I. Belousova ◽  
Lyudmila V. Donchenko
Keyword(s):  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Technical Regulations

Organoleptic and physical and chemical parameters of new pectin-containing beverages based on vegetable juices are given. Their compliance with the requirements of the technical regulations of the Customs Union in terms of safety indicators was confirmed. The conclusion about the feasibility of setting up new types of beverages for production was made.

scholarly journals Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value

2021 ◽  
pp. 22-27
Author(s):  
I. N. Minashina ◽  
N. L. Naumova
Keyword(s):  
Mineral Composition ◽  
Wheat Flour ◽  
Raw Materials ◽  
First Grade ◽  
Chemical Parameters ◽  
Comparative Aspect ◽  
Mountain Ash ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Physical And Chemical

Wheat high-grade flour used in the technology of flour products is poor in respect of certain minerals (iron, calcium, etc.), so their mineral value is increased by using non-traditional raw materials for production, in particular flax flour and red mountain ash fruits, in the recipe of bread, muffins, muffins, gingerbread, cookies, etc. the Purpose of research is to study the mineral composition of wheat, flax and mountain ash raw materials in a comparative aspect to establish its safety and effectiveness usage. The objects of tests were: wheat flour baking of the first grade (JSC “Shadrinsky combine of bread products”, Kurgan region, Shadrinsk), flax flour (LLC NPO “Compass of health”, Novosibirsk), red mountain ash fruit (LLC “Staroslav”, Novosibirsk region, Berdsk). Physical and chemical parameters and mineral composition of raw materials were studied. The superiority of Flaxseed flour over wheat in the amount of potassium (33.3 times more), calcium (27.2 times more), magnesium (16.2 times more), iron (8.5 times more), copper (6.1 times more), phosphorus and zinc (4.8-4.9 times more), and manganese (4.3 times more); Rowan fruit - by the content of manganese (12.5 times) and iron (3.9 times). The upper limit was exceeded in both types of flour by the amount of lead, which is a violation of the regulated requirements of TR CU 021/2011. The effectiveness of the use of red Rowan fruit in replacing wheat flour in order to increase the level of dietary fiber, manganese and iron in ready-made flour products was shown.

scholarly journals ASSESSMENT OF THE QUALITY AND SAFETY OF VENISON AND MEAT PRODUCTS BASED ON IT

2018 ◽  
Vol 48 (4) ◽  
pp. 80-86
Author(s):  
A. T. Inerbaeva
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Customs Union ◽  
Quality And Safety ◽  
Regulatory Requirements ◽  
Industrial Processing ◽  
Production Stages ◽  
Processed Products ◽  
Technical Regulations

The article assesses the quality of raw venison and its processed products – smoked sausage. The characteristics of reindeer meat, which is not only rich in protein, but also contains watersoluble vitamins, is given. Microbiological safety of venison raised in the conditions of the Far North was studied. Raw produce passed veterinary and sanitary examination in the bodies of the state veterinary service and was granted an official veterinary document characterizing safety of the product. Production stages and technological process of smoked sausage with three names were described, namely: snack sausages, Okhotnichya and Norilskaya. All safety examination was conducted in compliance with Sanitary Rules and Regulations (SanPiN) 2.3.2.1078–01, Technical Regulations of the Customs Union 021/2011 On safety of food products and Technical Regulations of the Customs Union 034/2013 On safety of meat and meat products. The production technological scheme of venison smoked sausages is presented. For processing of non-traditional meat raw materials, standard technological procedures were applied: cutting, salting, maturing, shaping and thermal treatment. Energy value of 100 g of smoked sausages was as follows: snack sausages 453 kcal, Okhotnichya – 453 kcal, Norilskaya – 280 kcal. On completion of the processing, a safety check of smoked sausages by microbiological indices was performed. All the samples showed compliance with the standard regulatory requirements. Increase in industrial processing of these non-traditional meat raw materials will allow to implement its marketing more rationally and more effectively.

scholarly journals Evaluation of Physical and Chemical Parameters According to Energetic Willow (Salix viminalis L.) Cultivation

Energies ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2968
Author(s):  
Kamil Roman ◽  
Michał Roman ◽  
Dominika Szadkowska ◽  
Jan Szadkowski ◽  
Emilia Grzegorzewska
Keyword(s):  
Industrial Development ◽  
Raw Materials ◽  
Renewable Energy Sources ◽  
Consumer Products ◽  
Raw Material ◽  
Salix Viminalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

The aim of this study was the investigation of the effect of growth conditions of energy willow (Salix viminalis L.) on its physical and chemical parameters towards lignocellulosic biofuels. This work is linked to the global trend of replacing fossil fuels (coal, oil, natural gas) with energy and renewable fuels. This energy transition is dictated by the reduction of the human-induced greenhouse effect (to the greatest extent by industrial development). Changing from traditional to renewable energy sources results in industry becoming less dependent on fuels whose sources are beginning to run out, and in energy processing being broken down into smaller sectors with greater flexibility to change and less susceptibility to failure. The use of lignocellulosic raw materials such as wood, straw, food industry waste, wood, and post-consumer products such as old furniture for energy purposes allows the use of substances which bind the greenhouse gas carbon dioxide in their cellular structure during growth. In order to optimise the costs of producing such energy and minimise its impact on the environment, these plants should be located as close as possible to the source of raw materials. One of the most important characteristics for the profitability of energy production from woody biomass is a high biomass yield. For this purpose, the raw material used for this study was energy willow (Salix viminalis L.) seedlings, which are often used for energy crops. Due to the moisture-loving nature of the substrate, the effect of the addition of the active substance prednisonum as a catalyst for water adsorption from the substrate was investigated. In order to determine the substances formed during the thermal decomposition of energy willow (Salix viminalis L.) wood, a pyrolysis process was carried out at 450 °C using pyrolysis gas chromatography mass spectrometry (PY/GC-MS).

scholarly journals The peculiarities of the technology of bread production from frozen semi-finished products of a high degree of readiness with the use of functional components

2021 ◽  
Vol 845 (1) ◽  
pp. 012113
Author(s):  
E S Taranova ◽  
N V Labutina ◽  
E A Kuznetsova ◽  
E N Efremova ◽  
E A Zenina
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Raw Material ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Chemical Parameters ◽  
Baked Goods ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical ◽  
Functional Components

Abstract Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main tasks - the creation of new competitive products with high-quality indicators and preventive properties. Improving the quality of baked goods is one of the problems of bakery production. The article deals with the theoretical possibility and practical feasibility of using spelt flour in the production of baked goods with improved consumer benefits. Spelt flour is a valuable raw material for the production of bakery and flour confectionery products of increased nutritional and biological value. The use of whole grain spelt flour in the recipe of wheat bread allows creating products for dietary and curative and preventive purposes. In the course of the work, experimental baking of wheat bread with different dosages of wheat and spelt flour was carried out. Samples of wheat bread with a different combination of spelt and wheat flour of the highest grade in the ratios of 5:95; 10:90; 15:85% were studied. The research was conducted in the laboratory of the Department of Technology of Storage and Processing of Agricultural Raw Materials and Public Catering, Volgograd State Agrarian University. The results of the influence of spelt flour application on the organoleptic and physical and chemical parameters of wheat bread are presented. As a result of the conducted research, the possibility of producing wheat bread using spelt flour was established, and the optimal dosage of spelt and wheat flour which allows one to obtain bread with high organoleptic and physical and chemical parameters was identified.

The influence of gelatin and starter culture on the physical and chemical parameters of cheeses with different fat content

2018 ◽  
Vol 6 (10) ◽  
pp. 123-130
Author(s):  
Yaroslava Zhukova ◽  
◽  
Pylyp Petrov ◽  
Olena Boloba ◽  
Tetiana Ohrimenko ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fat Content ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Physical And Chemical

Regulatory and legal issues related to marking of child nutrition

2020 ◽  
Vol 18 (6) ◽  
pp. 60-69
Author(s):  
T.L. Maleeva ◽  
◽  
S.V. Shilnikova ◽  
V.N. Tarasevich ◽  
◽  
...  
Keyword(s):  
Child Nutrition ◽  
Product Information ◽  
Raw Materials ◽  
Food Products ◽  
Legal Framework ◽  
World Health ◽  
Customs Union ◽  
Quality And Safety ◽  
Children's Nutrition ◽  
Main Consumer

The quality and safety of food products, including those intended for children’s nutrition, are a priority for the World Health Organization. At present, in order to ensure the quality and safety of food products for child nutrition, there are numerous regulatory and legal acts in Russia. The article provides the systematization of the regulatory and legal framework, taking into account the requirements for food products intended for child nutrition (for the raw materials used, prepared food, its nutritional value, enrichment with vitamins and micronutrients, the use of appropriate packaging and marking) and for the processes that make up its circulation (manufacturing, storage, transportation, sale, advertising and product information). Information on marking of food products for children’s nutrition in accordance with Technical Regulations of the Customs Union 022/2011 was given. The information on the main consumer characteristics of food products specified in the legislation of the Russian Federation was considered. When comparing this information, its inconsistency was established, which can make it difficult for the consumer to choose the right food products for children’s nutrition and its further use. With regard to food products intended for child nutrition, marking serves as the way of communicating information to the consumer. As a result of comparing the information on marking of packaged food products with information on the main consumer characteristics of food products, their inconsistency was also revealed, which may complicate the observance of the consumer’s rights for safety of product and information about the product. It was noted that marking of food products for child nutrition is a relevant source of information for a doctor. The authors proposed ways to optimize the regulatory framework governing the quality and safety of food products intended for child nutrition. Key words: food products, child nutrition, safety and quality of child nutrition, technical regulation, marking of child nutrition, consumer protection

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

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