scholarly journals Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

2021 ◽  
Vol 6 (3(62)) ◽  
pp. 33-38
Author(s):  
Tatiana Nikitchina ◽  
Tatiana Manoli ◽  
Olena Miroshnichenko ◽  
Hanna Korkach ◽  
Olena Kotuzaki ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Antibacterial Properties ◽  
Sensory Characteristics ◽  
Strategic Decisions ◽  
Preliminary Preparation ◽  
Ingredient Composition ◽  
New Consumer ◽  
Positive Effect

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

scholarly journals THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
T. Manoli ◽  
T. Nikitchina ◽  
A. Menchinska ◽  
Zh. Cui ◽  
Ya. Barysheva
Keyword(s):  
Sodium Alginate ◽  
Mass Fraction ◽  
Aquatic Organisms ◽  
Sensory Characteristics ◽  
Swelling Kinetics ◽  
Degree Of Swelling ◽  
Health Products ◽  
Preliminary Preparation ◽  
Kinetics Of ◽  
Pectin Substances

The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.

Mechanical and functional properties of anisotropic geleous fibres obtained from the two-phase system of water — casein — sodium alginate

Nahrung/Food ◽  
1988 ◽  
Vol 32 (7) ◽  
pp. 661-668 ◽  
Author(s):  
V. V. Suchkov ◽  
V. Ya. Grinberg ◽  
G. Muschiolik ◽  
H. Schmandke ◽  
V. B. Tolstoguzov
Keyword(s):  
Sodium Alginate ◽  
Functional Properties ◽  
Phase System ◽  
Two Phase

Modern aspects of the use of drugs of microbial origin

2021 ◽  
Author(s):  
I. O. Pasichna ◽  
V. I. Vdovychenko
Keyword(s):  
Intestinal Microflora ◽  
Antibacterial Properties ◽  
Low Molecular Weight ◽  
Positive Effects ◽  
Microbial Origin ◽  
Transient Nature ◽  
Immunological Effects ◽  
Positive Effect ◽  
Intestinal Microbiocenosis

The recent scientific researches provide evidence of the important role of microbiota for human health. The microbiome is a very complex system, that exists in an equilibrium state and performs multiple functions. The intestinal microflora is disturbed under the influence of iatrogenic factors, and products of microbial origin are used to correct this. The first group of such drugs include probiotics. Their positive effect is associated with immunological and non‑immunological effects. The results of many studies proved the positive effects of probiotics in clinical practice, however publications of recent years outline their low effectiveness and transient nature of the effect, even with prolonged use. Another group of preparations refers to prebiotics, which selectively stimulate the growth of colon microflora. A combination of probiotics and prebiotics, called synbiotics, also in use. Currently, much attention is paid to metabiotics. This group includes various low molecular weight molecules with various chemical manifestations. The components of metabiotics are cellular elements, metabolites and signaling molecules of probiotic cultures. Metabiotics provide the optimal conditions of homeostasis in the contact zone, which are necessary for the normal interaction of the epithelium and microflora, as well as directly affect the physiological functions and biochemical reactions of the macroorganism. The antibacterial properties of metabiotics allow to fight pathogenic and opportunistic flora, without affecting the beneficial microorganisms of the intestine. Creation of targeted metabiotics is a novel promising direction in this area. The possibility of creating a programmed metabiotic drug is considered, depending on the type of disorders of the intestinal microbiocenosis and the peculiarities of the life of specific pathogenic or opportunistic strains.

scholarly journals Heterogeneous Preferences for Oysters: Evidence from Field Experiments

2017 ◽  
Vol 46 (2) ◽  
pp. 296-314 ◽  
Author(s):  
Tongzhe Li ◽  
Maik Kecinski ◽  
Kent D. Messer
Keyword(s):  
Logit Model ◽  
Field Experiments ◽  
Consumer Preferences ◽  
Revealed Preference ◽  
Older Individuals ◽  
Heterogeneous Preferences ◽  
Adult Participants ◽  
Negative Effect ◽  
Choice Tasks ◽  
Positive Effect

This study uses field experiments to investigate consumer preferences for oysters. In total, 486 adult participants completed a series of revealed-preference dichotomous-choice tasks and a demographic survey. Using a random effects logit model, we investigate factors that influence participants’ decisions to purchase oysters. As expected, price had a significant negative effect, while income had a positive effect. Older individuals and those who were relatively selective regarding shell color or smell are less likely to buy oysters, but consumers who valued size, oyster species, and harvest location were willing to pay more.

scholarly journals Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

2019 ◽  
pp. 1-11
Author(s):  
Moses Terkula Ukeyima ◽  
Israel Okpunyi Acham ◽  
Comfort Temitope Awojide
Keyword(s):  
Functional Properties ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Characteristics ◽  
Composite Flour ◽  
Soybean Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Constant Addition ◽  
Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot.  The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

Discussion as a mechanism for the development of students’ coherent oral Russian speech: theory and method

2021 ◽  
pp. 126-133
Author(s):  
Oksana O. Ayvazyan
Keyword(s):  
Speech Development ◽  
Practical Significance ◽  
Oral Speech ◽  
Teacher Students ◽  
Preliminary Preparation ◽  
Preparatory Stage ◽  
Pedagogical Research ◽  
High Level ◽  
Positive Effect ◽  
Development Of Students

The study is devoted to the consideration of the features of the development of coherent oral Russian speech of students in social reality. Many theoretical works are devoted to the study of the theoretical and methodological foundations of the development of coherent Russian speech, since correct, normalized speech allows you to effectively interact in all spheres of life. Without a high level of speech skills, it is impossible to argue and develop freely, speech should not be con-strained, which, in turn, will allow a more thorough approach to the substantive side of the process of speech activity. In order to identify the level of development of oral Russian speech and solve problems, we present an analysis of pedagogical research in the form of a control discussion on a given topic. We also describe the basics of the working methods at the preparatory stage of the discussion as one of the forms for the implementation of coherent oral Russian speech. The results of the study showed that without preliminary preparation for oral utterance under the strict guidance of a teacher, students make a significant number of errors and shortcomings, among which we can especially note: lexical, punctuation, intonation, and logical. Based on the results of the study, we state that the most important components of the process of oral Russian speech development are pre-training and the teacher’s word, which has a significant positive effect on the development and development of students’ coherent oral speech. The theoretical and practical significance of the presented study lies, first of all, in the fact that it has a scientific and cognitive value.

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P&lt;0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P&lt;0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

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