scholarly journals Berry fillers based on local plant raw materials

2021 ◽  
Vol 296 ◽  
pp. 07009
Author(s):  
Svetlana Gabelko ◽  
Olesya Ionova
Keyword(s):  
Gastrointestinal Tract ◽  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Bakery Products ◽  
Organoleptic Evaluation ◽  
Physicochemical Quality ◽  
Plant Raw Materials ◽  
Local Plant

When developing a diet for citizens with diseases of the gastrointestinal tract or obesity, it is necessary to adhere to a therapeutic diet in which bakery products and dairy products with berry fillers can be wholesome ingredients. In order to increase the range of berry fillers based on local plant raw materials, the physicochemical quality indicators were studied and the organoleptic evaluation of fillers with various types of thickeners was given.

scholarly journals The usage of niche seeds flour in cupcake production technology

2021 ◽  
pp. 94-100
Author(s):  
Nataliia Sova ◽  
Kristina Khudaiberdiieva ◽  
Nataliia Kovalenko ◽  
Ilona Mykhnenko
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Caloric Content ◽  
Organoleptic Evaluation ◽  
Important Place ◽  
Physicochemical Quality ◽  
Energy Value

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

Fitoterapia i suplementacja diety w chorobach górnego odcinka przewodu pokarmowego

2019 ◽  
Vol 20 (2) ◽  
Author(s):  
Krzysztof Błecha
Keyword(s):  
Natural Products ◽  
Gastrointestinal Tract ◽  
Digestive System ◽  
Raw Materials ◽  
Main Role ◽  
Plant Raw Materials ◽  
Synthetic Drugs ◽  
Physiological Processes ◽  
Anti Inflammatory ◽  
Materials Used

Prevention and therapy of gastrointestinal tract diseases should take into account as minimal as possible intervention physiological processes which take place in digestive system. Digestive disorders, which are often caused by synthetic drugs, can generate more complicated diseases. Herbs should be a preventive or complementary way of action. They can also play the main role in therapy of less complicated diseases. Natural products are used in therapy of gastrointestinal tract diseases because they have anti-inflammatory, antibacterial, coating, digestion improving and relaxative properties. They are helpful in gastro-oesophageal reflux, dyspepsia, gastritis and ulcers. Natural products, especially plant raw materials, used in the therapy of digestive system diseases, according to their leading activity, can be divided into the following groups: anti-inflammatory and protective, facilitating digestion, sedative and antimicrobial. It should be emphasized that plant raw materials act in multidirectional way and therefore not always may be classified strictly within such groups of curing activity.

ANALYSIS OF CONSUMER PREFERENCES OF DAIRY PRODUCTION

2018 ◽  
Author(s):  
Н.А. МОСКВИНА ◽  
Ю.В. ГОЛУБЦОВА
Keyword(s):  
Dairy Products ◽  
Selection Criteria ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Adult Population ◽  
Dairy Production ◽  
Sociological Research ◽  
Selective Method ◽  
Local Plant ◽  
Domestic Products

Изучены потребительские предпочтения молочных продуктов жителей Кемерово. Социологическое исследование проведено выборочным методом сбора информации – анкетированием взрослого населения Кемерово. Объем выборки 550 чел. Установлено, что молочные продукты употребляют ежедневно 80% респондентов, при этом 96% предпочитают отечественную продукцию. Наиболее значимыми критериями выбора для женщин являются полезность (98%), состав (78%), низкая калорийность (80%). Информированы о значимости обогащенных продуктов 83% респондентов, в основном женщины от 35 лет и старше. Необходимость обогащения молочных продуктов дефицитными компонентами осознают 57% опрошенных старше 36 лет. Приобретают и готовы употреблять молочные продукты с натуральными растительными компонентами 42%. Тыква присутствует в рационе 92% респондентов. Готовы употреблять творожный продукт с хорошими потребительскими характеристиками на основе тыквы 51%, затруднились с ответом 23%. В результате исследований составлен целевой портрет потребителя (женщина, 25–49 лет), определены критерии выбора продукта. Продукт на основе натурального сырья выбрали 78% опрошенных, продукту на основе местного растительного сырья отдали предпочтения 22% респондентов. Consumer preferences of the residents of Kemerovo regarding dairy products have been studied. The sociological research was conducted by a selective method of collecting information (questionnaires) of the adult population of Kemerovo. The sample size is 550 people. It is established that 80% of respondents use dairy products daily, while 96% prefer domestic products. The most important selection criteria for women are utility (98%), composition (78%), low calorie value (80%). 83% of respondents were informed about the importance of enriched products, mostly women aged 35 and over. 57% of respondents over 36 years old are aware of the need to enrich dairy products with scarce components. 42% are ready to eat dairy products with natural plant components. Pumpkin is present in the diet of 92% of respondents. 51% of respondents are ready to use a curd product with good consumer characteristics based on pumpkin, 23% of respondents found it difficult to answer. As a result of the research, a target portrait of the consumer (women from 25 to 49 years of age) was drawn up, and the criteria for selecting the product were determined. 78% of respondents chose a product based on natural raw materials and 22% of respondents gave preference to the product based on local plant material.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

scholarly journals RESEARCH OF THE RAW MATERIAL BASE IN THE VINNITSA REGION

2019 ◽  
pp. 40-46
Author(s):  
Alla Solomon ◽  
Yurii Polievoda ◽  
Mariana Bondar
Keyword(s):  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Animal Health ◽  
Raw Milk ◽  
First Grade ◽  
Raw Material ◽  
Hazardous Substances ◽  
Material Base ◽  
Mineral Salts

The safety of milk and dairy products as a whole can be determined by a comprehensive indicator - animal health. Thus, in accordance with modern international requirements, the farm where raw milk is produced for the production of dairy products must: comply with the rules of hygiene and veterinary sanitation; meet the requirements of good manufacturing practice; carry out identification and registration of animals; ensure proper documentation on the receipt of feed, hygiene and sanitation of medicines; to monitor in the pre-fermer laboratory the quality and safety of milk; compulsory registration of feeds coming from animals because of the feed that can cause human health hazardous substances (hormones, antibiotics, etc.); record veterinary medicinal products used for the treatment of animals; to record the occurrence of those diseases in animals that threaten the safety of milk. EU standards require strict compliance with food safety and quality requirements. The country, which cannot keep track of all stages of production, is closed to the European market. The analysis of quality indicators of milk received for processing is made. It has been established that milk from households has low quality indicators. Higher- and first-grade milk comes from agricultural enterprises. Milk quality means its high hygienic performance, the content of a certain amount of protein, fat, vitamins, enzymes, hormones, mineral salts and other substances. It should not contain any neutralizing substances (antibiotics, soda, hydrogen peroxide). The content of heavy metals, pesticide residues should not exceed the maximum permissible level. Therefore, the safety of raw materials is a guarantee of the safety of finished products in the domestic market and its competitiveness in foreign markets.

scholarly journals Development of technology of biogenic stimulator from grass and marc of Sedum maximum

2021 ◽  
pp. 48-57
Author(s):  
О. І. Бурбан ◽  
Л. І. Вишневська ◽  
Т. М. Зубченко
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Experimental Studies ◽  
Extraction Temperature ◽  
Statistical Research ◽  
Technological Factors ◽  
Plant Raw Materials ◽  
Pharmacologically Active ◽  
The Cost ◽  
And Control

One of the areas of rational use of raw materials, increasing the efficiency of medicinal plant raw materials and reducing the cost of medicines is the technology of its complex processing, which allows to obtain several pharmacologically active substances from one plant, also through the use of plant waste. Information about the potent biological activity of Sedum maximum and its insufficient study prompted us to conduct experimental studies to obtain substances based on it. The aim of the work is to study the production of an extract from marc of Sedum maximum grass on the basis of its complex processing and to study its quality indicators. Materials and methods of the research – biblio semantic, pharmacotherapeutic, physicochemical and statistical research methods were used during the research. Taking into account a number of technological factors, the parameters of obtaining extract from marc of Sedum maximum grass were determined, the quality of juice and Sedum maximum grass extract was studied: description, pH, dry residue, identification, quantitative content of tannins in terms of pyrogalol. Taking into acount the physicochemical and pharmacotechnological properties of the ingredients, technological schemes for obtaining fresh juice from Sedum maximum grass and extract from its marc have been developed and control parameters of the process of their production have been established. Taking into account a number of technological factors, the parameters of obtaining the extract from marc of Sedum maximum grass were determined: raw material:extractant ratio – 1:2, extraction temperature – 96–98 °С, extraction duration – 15 min. As a stabilizer used sodium chloride in the amount of 0.7%. The study of the following quality indicators of juice and extract of Sedum maximum grass were done and following results obtained: description, pH – 5.72 ± 0.08 and 4.87 ± 0.04, respectively, dry residue – 2.73 ± 0.07 and 2.54 ± 0,10%, respectively, identification, quantification of the amount of tannins in terms of pyrogalol – 0.094 ± 0.002 and 0.095 ± 0.002%, respectively. The technology was developed and technological schemes of complex processing of Sedum maximum grass were drawn up, according to which juice and aqueous extract from marc were obtained after squeezing the juice.

scholarly journals Devising technology for dairy products involvinglow-esterified pectin products

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 17-27
Author(s):  
Zhanar Nabiyeva ◽  
Nurshash Zhexenbay ◽  
Galiya Iskakova ◽  
Maigul Kizatova ◽  
Shynar Akhmetsadykova
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Protective Action ◽  
The Body ◽  
Plant Raw Materials ◽  
Optimal Sample ◽  
Natural Foods ◽  
Competitive Products

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

scholarly journals Promising unconventional plant raw materials for food production

2021 ◽  
Vol 30 ◽  
pp. 01006
Author(s):  
Elena Belokurova ◽  
Anna Derkanosova ◽  
Yana Dombrovskaya ◽  
Tatyana Malyutina
Keyword(s):  
Food Production ◽  
New Technologies ◽  
Raw Materials ◽  
Bakery Products ◽  
Plant Raw Materials ◽  
Different Types

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

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