scholarly journals Rationale for the formulation of fortified detox biscuits

2021 ◽  
Vol 273 ◽  
pp. 13007
Author(s):  
Natalya Sokol ◽  
Lyudmila Donchenko ◽  
Nadezhda Sanzharovskaya ◽  
Olga Khrapko ◽  
Eleonora Shepelenko
Keyword(s):  
Quality Indicators ◽  
Human Body ◽  
Raw Materials ◽  
Food Products ◽  
Healthy Food ◽  
Optimal Dosage ◽  
Complexing Ability ◽  
Different Types

Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

The issue of "oil shrinkage" during the compounding of oils in the processes of production, collection, preparation and transportation of hydrocarbon raw materials

2021 ◽  
pp. 104-113
Author(s):  
O. P. Deryugina ◽  
E. A. Trapeznikov
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Colloidal System ◽  
Main Pipelines ◽  
Different Types ◽  
Preliminary Study ◽  
The Stability ◽  
Mixed Oil

The article discusses the issue of industrial compounding, which improves the quality of the raw materials supplied to the main pipelines. Compounding from "to compound" (English) - to mix. When mixing different types of oil obtained, "incompatibility" is possible, which is expressed in the precipitation of a solid sediment and violation of the stability of the colloidal system and due to the differing properties of oils. Attention to this problem is due to the tightening of requirements for the quality of raw materials that must comply with modern standards. The article discusses the causes of the problem of "incompatibility" of oil during compounding and effective ways of solving it, substantiates the need for a preliminary study of the properties of mixed oil in order to identify possible incompatibility of various types of oil. The standard tests for determination of incompatibility indices characterizing the ability of raw materials to mix are considered. The article substantiates the need to develop methods for diagnosing the incompatibility of oils as the most important task of modern chemical science, the solution of which will improve the quality of the raw material obtained and solve many technological problems in the compounding process.

scholarly journals Detection of genetically modified soya, maize, and rice in vegetarian and healthy food products in Serbia

2013 ◽  
Vol 31 (No. 1) ◽  
pp. 43-48 ◽  
Author(s):  
G. Zdjelar ◽  
Z. Nikolić ◽  
I. Vasiljević ◽  
B. Bajić ◽  
D. Jovičić ◽  
...  
Keyword(s):  
Raw Materials ◽  
Genetically Modified ◽  
Food Products ◽  
Healthy Food ◽  
Initial Screening ◽  
Roundup Ready ◽  
Camv35s Promoter ◽  
Eu Countries ◽  
Genetic Modifications ◽  
Gm Rice

The presence of genetic modifications was analysed in a total of 100 samples of non-labelled vegetarian and healthy food products. The basic raw materials in the samples tested comprised maize, soya, and/or rice. The screening of all samples was performed using the primers for CaMV35S promoter. The positive samples from this initial screening were further subjected to the analysis of specific transgenic material to determine the type of GMO present with subsequent quantification. Roundup Ready soya was found in eight samples, but its content was below the limit of 0.9%. None of the analysed samples of food products contained GM maize and GM rice. Considering that the investigated samples were imported mainly from EU countries, it can be concluded that the control of GMOs is carried out systematically and in accordance with the Serbian GMO Law.

Methodical approaches to the substantiation of accommodation of the object for food products in the boundaries of sanitary-protective zones of enterprises of other lines of the industry

2020 ◽  
Vol 99 (11) ◽  
pp. 1308-1314
Author(s):  
Irina V. May ◽  
Svetlana A. Vekovshinina ◽  
Svetlana V. Kleyn ◽  
Nadejda V. Nikiforova
Keyword(s):  
Technological Process ◽  
Food Production ◽  
Raw Materials ◽  
Food Products ◽  
Evidence Base ◽  
Hazard Identification ◽  
Production Facility ◽  
Protection Zone ◽  
Quality Of Food

Introduction. In conditions of the high density of urban development, efficient use of municipal lands is of particular relevance. Food production facilities make up a significant sector of many cities’ economy, including centers of ferrous and non-ferrous metallurgy, chemistry, petrochemistry, mining, etc., i.e., settlements where significant areas are limited in use by sanitary protection zones. Resolution of the Government of the Russian Federation dated March 3, 2018, No. However, such a justification is a scientific and methodological problem since there is no regulatory consolidation of the procedure. The purpose of the study was to develop and practically test methodological approaches to justification the admissibility (inadmissibility) of placing a food production facility in the sanitary protection zone of enterprises in other line of the industry. Material and methods. Design and technical documentation were studied on sources of data on air quality at the industrial site and indoors, and the quality of food products. Authors performed hygienic assessment of the safety and quality of air, raw materials, water, and manufactured food products for compliance with sanitary requirements and standards. When analyzing potential threats to contamination of food products, a mechanism was used to isolate critical points of the technological process. Results. An algorithm for the formation of the evidence base of the absence (presence) of the negative impact on food quality, the fact of the location of the production facility in the sanitary protection zone of a large industrial enterprise on the quality of food products is proposed. On the example of the production of juices from natural concentrated products, each step of the algorithm has been worked out: analysis of the technological process of production; hazard identification, instrumental measurements of the quality of environmental objects and raw materials and products. Conclusion. The proposed algorithm allows creating a reliable evidence base for deciding on the admissibility (inadmissibility) of the location of the food production facility in the sanitary protection zone of the enterprise with a different type of activity, tested in real conditions of a large industrial unit. The algorithm can be used as a base for the widespread use and further improvement.

scholarly journals Examination of Technologies and Physical Effects for the Enrichment of Arable Land and Plants Growing on them

2019 ◽  
Vol 8 (3S) ◽  
pp. 537-545
Keyword(s):  
Food Security ◽  
Agricultural Land ◽  
Raw Materials ◽  
Arable Land ◽  
Food Products ◽  
Agricultural Lands ◽  
Foreign Markets ◽  
Innovative Technologies ◽  
Macro Elements

In order to address food security problems in Russia, insufficient attention is paid to the development and implementation of innovative technologies for the enrichment of agricultural lands and plants growing on them. Such technologies make it possible to purposefully bring the necessary micro and macro elements to agricultural plants, while ensuring, in turn, a significant increase in the consumer quality of agricultural products. The article discusses innovative technologies for the enrichment of agricultural land and plants growing on them, the use of which will increase the consumption of agricultural food raw materials from each hectare of arable land, as well as the quality of functional food products produced from it. This will increase the competitiveness of fortified products in the domestic and foreign markets and make an important contribution to improving the food security of the country. The analysis showed that one of the important directions of innovative developments and patents in the field of enrichment of agricultural lands and plants growing on them is the solution to the problem of providing the population of Russia and the world with regulatory requirements for micro and macro elements: iodine, selenium, magnesium, calcium, manganese, zinc, etc., as well as in vitamins by pre-sowing, root, and foliar enrichment of cereal, fruit-bearing and vegetable crops in open and in closed ground. All this, in turn, will help to provide the country's population with high-quality food products derived from enriched agricultural raw materials and increase its competitiveness in the domestic and foreign markets.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD

2018 ◽  
pp. 45-48
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
A. P. Chernutskiy
Keyword(s):  
Heat Treatment ◽  
Molecular Weight ◽  
Comparative Analysis ◽  
Raw Materials ◽  
Low Molecular Weight ◽  
Significant Deterioration ◽  
High Productivity ◽  
Different Types ◽  
Stationary Cell

The work is devoted to the study of pectin extracts ultrafiltration  using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that  is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.

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