scholarly journals Development of the desserts based on non-traditional vegetable raw materials

2021 ◽  
Vol 4 (3(60)) ◽  
pp. 32-36
Author(s):  
Anastasia Vorobyova ◽  
Volodymyr Polyovyk ◽  
Iryna Koretska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Aggregate Stability ◽  
Quality Criteria ◽  
Matter Content ◽  
Quality Analysis ◽  
Expert Assessment ◽  
Dry Matter Content ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

Nowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, and healthy nutrition. Thus, reducing calories content and increasing the nutritional value of sweet dishes is a promising area for the research. Therefore, the object of this study is the technology of whipped sweet «sambuk»-type dishes. To create the new desserts, non-traditional vegetable raw materials, namely physalis puree and banana puree, were chosen. Physico-chemical, mathematical, and dessert quality analysis methods were used in the study. One of the most problematic tasks in the technology of whipped desserts is the stabilization of the foam structure. Therefore, the inclusion of physalis puree and banana puree in the recipe affects not only the organoleptic properties, but also improves the physical and chemical parameters of the dish. In particular, the aggregate stability coefficient of the foam increases to 4.33 in the samples with banana puree and to 3.48 in the samples with physalis puree, which is 2 and 1.66 times higher than the same indicator for control sample. The specific volume also has a noticeable improvement (it is 1.5 times higher in samples with physalis puree and 1.16 times higher in samples with banana puree comparing to control). During the study the effect of selected raw materials on the dry matter content in new desserts was determined (it ranges from 36.5 % to 41.3 5 % in samples with physalis puree and from 23.2 % to 27.8 % in the case of adding banana puree) . The acidity of the model samples ranges from 4.8 to 4.61 pH in desserts with physalis puree, and from 5.53 to 5.41 pH in desserts with banana puree. Based on the expert assessment, the value of the sample quality criteria was determined. Conclusions are made on the expediency of non-traditional raw materials using in the preparation of whipped desserts.

scholarly journals CHANGE OF THE CHEMICAL, FAT AND ACID COMPOSITION AND PHYSICAL AND TECHNICAL PROPERTIES OF LAMB FAT UNDER INFLUENCE OF VARIOUS FODDER BACKGROUND

2020 ◽  
Vol 17 (35) ◽  
pp. 83-92
Author(s):  
Irina MIRONOVA ◽  
Zulfiya GALIEVA ◽  
Igor GAZEEV ◽  
Alexander BELOUSOV ◽  
Venire GALIMOVA
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Control Sample ◽  
Monounsaturated Fatty Acids ◽  
Young Group ◽  
Matter Content ◽  
Dry Matter Content ◽  
Group Iii ◽  
Technical Parameters ◽  
Body Tissues

The role of fats in nutrition is determined by their high-calorie content and participation in the construction of body tissues, together with proteins and carbohydrates. Enriched nutrition is of great importance in the complex of issues that determine its usefulness. Thus, the question of the effect of probiotics and sorbents in the diet on the animal organism has become very relevant. The purpose of the work was a comparative assessment of the composition and properties of adipose tissue of rams, consuming together and separately preparations with sorption and probiotic effect. The studies were carried out in two stages. In the first, during the scientific and economic experiment, 80 newborn rams grew and developed up to a year of age, followed by the slaughter of three animals from each group. In the second stage, samples of internal fat were examined according to some indicators. Sensory analysis revealed that all internal fat samples met the established requirements, while the color and consistency of the experimental samples improved. The dry matter content, including fat in the experimental samples of fat tissue, increased, and moisture decreased. The physical and technical parameters of internal fat also changed in the intergroup aspect. In the control sample, the iodine number decreased, and the saponification number, pour point, and melting point increased. Calculation of energy value indicates that in the first sample, the indicator increased by 0.08 MJ (0.23%); Group II – by 0.16 MJ (0.45%) and group III – by 0.25 MJ (0.70%). According to the sum of monounsaturated fatty acids, young group III was in the lead. The content of polyunsaturated fatty acids was the opposite. The biological effectiveness of fats is determined by the ratio that was better in the experimental samples. Thus, the inclusion of fodder additives in the diet of the rams of the Romanov breed helps to improve the quality of raw materials.

scholarly journals EFFICIENCY OF BIOLOGICAL CONSERVANTS WITH VARIOUS CONTENT OF DRY MATTER OF GREEN MASS OF LUCERNE

2018 ◽  
Vol 13 (3) ◽  
pp. 5-9
Author(s):  
Ирек Бикчантаев ◽  
Irek Bikchantaev ◽  
Шамиль Шакиров ◽  
Shamil' Shakirov ◽  
Марсель Тагиров ◽  
...  
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Raw Materials ◽  
Control Sample ◽  
Matter Content ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Plant Raw Materials ◽  
Green Mass ◽  
The Republic

For the production of high quality silage, and reduction of losses of biological yield, the use of effective biological preparations is topical. In order to reveal the effectiveness of the preservation of nutrients from plant raw materials, a number of laboratory studies were carried out in 2016-2017 in the Tatar Scientific Research Institute of Agriculture (TatNIISKh). The object of research was haylage harvested from the green mass of alfalfa, grown on the experimental field “TatNIISh” in Laishevsky district of the Republic of Tatarstan. The nutritional value of the conserved green mass of the alfalfa (Medicago sativa) variety Aisleau in the phase of budding with different moisture was analyzed. Preservation of the planted plant mass was carried out using biological preparations Biotrof (St. Petersburg), Ferbak-Sil (Kazan), Bioamid-3 (Saratov). The variant with biological preparation Biotroph served as the control. The maximum content of exchange energy (EE), with an increased concentration of phytomass moisture, was established in the control sample, which was 2.36 MJ/kg and was higher than the experimental samples with Bioamid-3 and Ferbak-Sil preparations at 6.78 and 3.82 %. With an increased dry matter content in the green mass of alfalfa, this indicator was the maximum in the sample with the preparation Bioamid-3 (3.67 MJ/kg), which was higher than the control by 4.56%. The leader in the concentration of crude protein and crude fiber, with a high moisture content of raw materials, was set in a control sample and amounted to 6.11 and 6.07%, which were higher than the prototypes with Bioamid-3 and Ferbak-Sil preservatives by 0.33 and 0.16%, 0.76 and 0.48% respectively. The leading preservative for the preservation of raw protein and crude fiber, with reduced moisture content of raw materials, showed the drug Bioamid-3, whose indices were above the control by 0.39 and 0.23%.

scholarly journals Research of quality indicators of parfe ice cream with vegetable fillers

2021 ◽  
Vol 23 (96) ◽  
pp. 76-81
Author(s):  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
G. V. Dronyk ◽  
V. O. Nagovska
Keyword(s):  
Raw Materials ◽  
Structural Characteristics ◽  
Laboratory Data ◽  
Control Sample ◽  
Ice Cream ◽  
Matter Content ◽  
Dry Matter Content ◽  
Microbiological Stability ◽  
Organoleptic Parameters

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

scholarly journals Investigation of the process of obtaining extracts from vegetable raw materials and their use in cheese production

2021 ◽  
Vol 17 (4) ◽  
pp. 72-83
Author(s):  
E. P. Suchkova ◽  
R. Hussaineh
Keyword(s):  
Plant Extracts ◽  
Physicochemical Parameters ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Cow Milk ◽  
Dry Matter Content ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Different Doses

The process of obtaining aqueous plant extracts from spicy-aromatic, spicy-flavor plants, their use in the production of cheese to form specific taste properties and preserve original characteristics of cheese mass have been studied. Extracts from different aromatic herbs: rosemary, cumin, thyme, oregano and their composition, as well as cow milk (mass fraction of fat 3.2%); bacterial leaven, rennet enzyme, cheese mass with extracts after aging for 24 hours are the objects of the research. Aqueous extracts were prepared at different parameters (different doses, duration of exposure). The following organoleptic parameters were determined in the extracts: taste, smell and color in accordance with the developed 5-point scale, physicochemical parameters, dry matter content using a refractometer, the pH of the extract by potentiometric method using a pH meter. Prepared samples of extracts were added to the ready-to-form cheese grain, the amount of added extract varied from 2,5 to 7,5%. After the introduction of plant extracts into the cheese mass, its organoleptic and physicochemical parameters were determined, such as: active pH acidity, mass fraction of moisture, mass fraction of fat. It was found that the extracts of cumin and oregano herbs showed better results in organoleptic characteristics in comparison with extracts of rosemary and thyme. Cheese mass with the addition of plant extracts from the composition of cumin and oregano herbs also had the best organoleptic characteristics. The stage of introduction of extracts into the cheese mass was determined. The extracts were added to the mass before molding. The effect of plant extracts on the storage capacity of cheese mass for 7 days was also studied: the use of extracts from the composition of cumin and oregano preserved the original characteristics of cheese better than extracts from the composition of rosemary and thyme.

scholarly journals Improvement of the method for producing confitures from fruit raw materials

2021 ◽  
Vol 5 (3(61)) ◽  
pp. 26-28
Author(s):  
Aleksey Zagorulko ◽  
Oleksander Cherevko ◽  
Andrii Zahorulko ◽  
Marіna Yancheva ◽  
Mariana Bondar ◽  
...  
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Matter Content ◽  
Electric Heater ◽  
Simultaneous Increase ◽  
Stationary Mode ◽  
Dry Matter Content ◽  
Fruit And Vegetable ◽  
Low Efficiency ◽  
Vegetable Raw Materials

The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and the duration of heat treatment. A negative factor in the storage of ready-made comfitures is sugar crystallization. Equipment for the implementation of traditional processes of processing fruits and vegetables is characterized by high productivity, low efficiency and operational difficulties. Boiling in the traditional way is carried out at high-temperature conditions, which leads to a decrease in the content of functionally physiological ingredients and the nutritional value of the resulting comfitures. In the production of comfiture on the basis of fruit and vegetable raw materials, the following recipe ratio of components was used: apple – 60 %; Jerusalem artichoke – 25 %; cornelian cherry – 15 %. The improved method is characterized by gentle heat exchange operations, in particular: drying is carried out in an infrared dryer at a temperature of 40–50 °C to a dry matter content of 30–40 %. And also by further boiling of the mass in a vacuum evaporator based on a flexible film resistive radiating electric heater (FFRREH) at 50–60 °C. The use of inverted syrup in the recipe during boiling prevents sugar crystallization during storage of the finished product. Comparative analysis of the heating kinetics of comfiture from fruit and vegetable raw materials confirms the reduction in the duration of reaching the stationary mode (55 °C) when using a vacuum evaporator based on FFRREH by 1.6 times, compared with an analog apparatus. Such a hardware-constructive solution will ensure a decrease in the consumption of energy resources with a simultaneous increase in the quality characteristics of products.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

OBTAINING FRUIT AND BERRY EXTRACTS WITH HIGH ANTIOXIDANT ACTIVITY WHEN USING ULTRASONIC RADIATION

2018 ◽  
Author(s):  
Н.Б. ЕРЕМЕЕВА ◽  
Н.В. МАКАРОВА
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Matter Content ◽  
Dry Matter Content ◽  
Black Currant ◽  
Ultrasonic Radiation ◽  
Microbiological Parameters ◽  
High Antioxidant Activity ◽  
Berry Extracts ◽  
Physical And Chemical

Подобраны оптимальные параметры для экстракции плодов и ягод черной смородины, малины, вишни, черноплодной рябины при ультразвуковом излучении 35 кГц с целью получения плодово-ягодных экстрактов с высокой антиоксидантной активностью. На основании экспериментальных данных выбраны технологические режимы процесса: экстрагирование сырья 75%-м этиловым спиртом при соотношении сырье : растворитель 1 : 10, температуре (40 ± 5)°C в течение 90 мин. Экстракты концентрируют под вакуумом до содержания сухих веществ 65%. Дана технологическая схема получения плодово-ягодных экстрактов. Полученные экстракты обладают высокой антиоксидантной активностью, содержат большое количество фенольных веществ, флавоноидов и антоцианов; по органолептическим, физико-химическим и микробиологическим показателям соответствуют нормативной документации. The optimal parameters for extraction of fruits and berries of fruits and berries of black currant, raspberry, cherry, chokeberry with ultrasonic radiation of 35 kHz in order to obtain fruit and berry extracts with high antioxidant activity are selected. Based on the experimental data, the technological modes of the process are selected: extraction of raw materials with 75% ethyl alcohol at a ratio of raw materials: solvent 1: 10, temperature (40 ± 5)°C for 90 min. The extracts are concentrated under vacuum to a dry matter content of 65%. Technological scheme of fruit and berry extracts is given. The obtained extracts have a high antioxidant activity, contain a large amount of phenolic substances, flavonoids and anthocyanins; organoleptic, physical and chemical and microbiological parameters correspond to the normative documentation.

Reuse of Municipal Wastewater Sludge for Construction Material

2010 ◽  
Vol 156-157 ◽  
pp. 939-942 ◽  
Author(s):  
Deng Ling Jiang ◽  
Guo Wei Ni ◽  
Guan Yi Ma
Keyword(s):  
Municipal Wastewater ◽  
Raw Materials ◽  
Construction Material ◽  
Construction Materials ◽  
Matter Content ◽  
Wastewater Sludge ◽  
Dry Matter Content ◽  
Sludge Disposal ◽  
Paper Wastewater ◽  
Feasible Alternative

Treatment of municipal wastewater results worldwide in the production of large amounts of sewage sludge. The major part of the dry matter content of this sludge consists of nontoxic organic compounds, in general a combination of primary sludge and secondary (microbiological) sludge. The sludge also contains a substantial amount of inorganic material and a small amount of toxic components. The large volume of wastewater sludge generated requires enormous landfill space for disposal. Diverting the wastewater sludge from landfill would alleviate the shortage of landfill sites. Thus alternative applications have to be considered for the wastewater sludge diverted away from the landfills. The use of wastewater sludge for the production of construction materials is reviewed in this paper. Wastewater sludge can be used as raw materials for making bricks, concrete filler and concrete aggregates. The study reveals that the reuse of wastewater sludge as construction materials offers a technically feasible alternative for sludge disposal.

scholarly journals Spicy Plant Raw Materials in Choux Dough

2022 ◽  
Vol 51 (4) ◽  
pp. 701-711
Author(s):  
Anastasiia Kopylova ◽  
Nataliia Davydenko ◽  
Aleksandr Sapozhnikov ◽  
Anna Loseva
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Beta Carotene ◽  
Petroselinum Crispum ◽  
Vitamin B2 ◽  
Nutritional Properties ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
Vegetable Raw Materials

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

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