scholarly journals BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY

2018 ◽  
Vol 12 (1) ◽  
Author(s):  
N. Penkina ◽  
L. Tatar ◽  
А. Оdаrchеnco ◽  
V. Demchenko
Keyword(s):  
Mass Fraction ◽  
Dry Matter ◽  
Colloidal Stability ◽  
Raw Material ◽  
Cylindrical Shape ◽  
Toxic Substances ◽  
Barley Malt ◽  
Light Yellow ◽  
Organoleptic Characteristics

The analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.

scholarly journals The effect of variety and degree of maturity of the fruit on the organoleptic characteristics of candied zucchini

2020 ◽  
pp. 42-44
Author(s):  
T. A. Sannikova ◽  
V. A. Machulkina ◽  
L. V. Pavlov ◽  
A. V. Gulin
Keyword(s):  
Raw Material ◽  
Cylindrical Shape ◽  
Organoleptic Characteristics ◽  
Russian Research Institute ◽  
Independent Form ◽  
Canned Foods ◽  
Important Quality ◽  
Degree Of Maturity ◽  
Dietary Value

Relevance. Squashes are a promising culture, and the recent work of breeders allow us to uncover large reserves to improve their nutritional and dietary qualities. The dietary value of zucchini is due to the easy digestibility of all carbohydrates, which allows them to be used in the production of canned foods. Canned snacks and candied fruits are produced from zucchini. The most important quality of the varieties we study is their cylindrical shape, allowing mechanization of the cleaning operation.Methods. Therefore, the purpose of this work was to use zucchini of different degrees of ripeness for the preparation of candied fruit with the least loss of products.Results. As a result of research conducted at the All-Russian Research Institute of Irrigated Vegetable and Melon-Growing in the Astrakhan Region, it was found that zucchini fruits of different degrees of maturity can be used to make candied fruits, but the highest yield was obtained from mature squash, and amounted to 654 kg from the Sosnovsky variety , in the Orange variety 696 kg from one ton of prepared raw material, while in the Orange variety of candied fruits it was obtained 42-64 kg more than in the Sosnovsky variety, depending on the degree of ripening STI. The tasting committee rated candied fruits obtained from the fruit of the zucchini of the Orange variety higher by 0.3-0.5 points than from the Sosnovsky variety. In terms of chemical composition, candied fruits prepared from the raw material of ripe zucchini fruits exceeded 1.2-1.5 times - from unripe fruits. Ready candied fruits can be used as an independent form, as well as for the preparation of other types of products in the food industry.

INFLUENCE OF TECHNOLOGICAL METHODS ON THE QUALITY OF WHEAT FLOUR

2019 ◽  
Author(s):  
М.А. ХАШАГУЛЬГОВА ◽  
У.А. ХАШАГУЛЬГОВ ◽  
О.О. ГЕТОКОВ
Keyword(s):  
Wheat Flour ◽  
Mass Fraction ◽  
Dry Matter ◽  
Total Yield ◽  
First Grade ◽  
Second Grade ◽  
Group I ◽  
Flour Yield ◽  
Technological Methods

Изучено влияние технологических приемов на качество муки. Определяли качество зерна озимой мягкой пшеницы Краснодарская 57 по ГОСТ 93532016. При определенной технологической схеме 78м двухсортном выходе муки было получено 70 муки 1го сорта и 8 муки 2го сорта. Качество муки соответствует ГОСТ Р 521892003. Мука 1го и 2го сортов обладает пресным вкусом, запахом, свойственным пшеничной муке массовая доля влаги 14,7 (1й сорт) и 13,5 (2й сорт). Наличие минеральной примеси, зараженность вредителями не установлены. Содержание металломагнитной примеси 0,041 мг (1й сорт) и 0,048 мг (2й сорт), что соответствует стандарту. Массовая доля золы в пересчете на сухое вещество составила не более 0,69 для муки 1го сорта и 0,70 для муки 2го сорта, белизна у. е. прибора РЗБПЛ 52,4 (1й сорт) и 30,0 (2й сорт). Качество сырой клейковины для муки 1го и 2го сортов составляет 70,0 и 78,0 у. е. прибора ИДК1 (I группа) соответственно. Определены также крупность помола остаток на сите 2,0 1,9 и 2,2, число падения 200 и 182 с, массовая доля сырой клейковины 30,3 и 26,6, содержание протеина 13,2 и 12,5 для муки 1го и 2го сорта соответственно. Цвет белый для муки 1го сорта и белый с желтоватым оттенком для муки 2го сорта. По органолептическим и физикохимическим показателям пшеничные отруби соответствовали ГОСТ 716966. В результате гидротермической обработки зерна с применением холодного кондиционирования и отволаживанием в течение 4 ч выход сырой клейковины вследствие повышения водопоглотительной способности белков увеличился с 25 до 26,6. Одновременно наблюдалось ослабление клейковины, возрастание ее растяжимости. При отволаживании зерна в течение 6 и 8 ч происходило некоторое увеличение выхода сырой клейковины, : 27,9 и 30,3 соответственно. Качество клейковины составило 70 у. е. прибора ИДК1, что соответствует I группе качества. Выход муки при 4часовом отволаживании составил 64, при 6часовом увеличился до 66. Высокий показатель общего выхода муки 78 был установлен при 8часовом отволаживании. Холодное кондиционирование способствовало улучшению мукомольных и хлебопекарных свойств зерна, увеличению выхода сортовой муки при меньших затратах электроэнергии. The influence of technological methods on the quality of flour has been studied. The quality of winter wheat Krasnodarskaya 57 was determined according to GOST 93532016. At a certain technological scheme with a seventyeight percent twograde flour yield was obtained 70 flour 1st grade and 8 flour 2nd grade. The quality of flour corresponds to GOST R 521892003. Flour of the first and second grades has a fresh taste, the smell characteristic of wheat flour, the mass fraction of moisture 14,7 (1st grade) and 13,5 (2nd grade). The presence of mineral impurities, pest contamination has not been established. The content of metallomagnetic impurities was found to be 0,041 mg (1st grade) and 0,048 mg (2nd grade), which corresponds to the standard. Mass fraction of ash in terms of dry matter was no more than 0,69 for first grade flour and 0,70 for flour of the second grade, whiteness conditional units of the device RZBPL 52,4 (1st grade) and 30,0 (2nd grade). The quality of wet gluten for flour of 1st and 2nd grades is 70,0 and 78,0 units of the device IDK1 (I group) respectively. Were also defined the particle size of grinding the residue on the sieve 2,0 1,9 and 2,2, the falling number 200 and 182 seconds, the mass fraction of wet gluten 30,3 and 26,6, protein content 13,2 and 12,5 for flour 1st and 2nd grade, respectively. The color is white for the flour 1st grade and the white with a yellowish tinge for the flour of the 2nd grade. By organoleptic and physicochemical indicators, wheat bran complied with GOST 716966. As a result of hydrothermal grain treatment with the use of cold conditioning and softening for 4 hours, the yield of raw gluten due to an increase in the waterabsorbing ability of proteins increased from 25 to 26,6. At the same time, a weakening of the gluten was observed, an increase in its extensibility. When softening grain for 6 and 8 hours there is some increase in the yield of wet gluten, : of 27,9 and 30,3 respectively. The quality of gluten was 70 units of the device IDK1, which corresponds to the quality group I. The yield of flour with fourhour softening was 64, with sixhour increased to 66. High total yield of flour of 78 was set when the eighthour softening. Cold conditioning contributed to the improvement of the milling and baking properties of grain, increasing the yield of highgrade flour with less power consumption.

scholarly journals A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate

2021 ◽  
Vol 13 ◽  
pp. 89-99
Author(s):  
Y.D. Grebennikova ◽  
◽  
E.Y. Bondarkova ◽  
S.A. Surkova ◽  
◽  
...  
Keyword(s):  
Mass Fraction ◽  
Meat Products ◽  
Trace Element Composition ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Two Samples ◽  
New Type ◽  
Single Method

Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant "Lavitol" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

scholarly journals EVALUATION OF DETERMINATION EFFICIENCY OF MILK QUALITY INDICATORS BY MODERN MEANS

2020 ◽  
Author(s):  
V. Smolyar ◽  
◽  
K. Postelga ◽  
Y. Tyutyunnik ◽  
I. Osipova ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Freezing Point ◽  
Milk Quality ◽  
Repeated Measurements ◽  
Quality Analyzer ◽  
Added Water ◽  
Quality Of Milk

The purpose of research – is to analyze modern methods and tools for determining milk quality indicators. Research methods. Comparative studies of methods and means for determining milk quality indicators. The «Milkotester» milk quality analyzer of the «Master Eco» model is intended for measurement of mass fraction of fat, protein, dry skimmed milk residue, added water, freezing point, milk temperature, milk density. Approbation of a modern device for assessing the quality of milk "Milkotester" model "Master Eco" is carried out during the determination of the above indicators of milk quality on a dairy farm in comparison with standardized methods for determining indicators that characterize the quality of milk. Repeated measurements - 10. Research results. Testing of the «Milkotester» milk quality analyzer of the «Master Eco» model was performed in comparison with standardized methods. It is established that the device operates with an error when measuring the mass fraction of fat in milk ± 0,03 %, which meets the requirements of regulatory documentation for the device ± 0,1 %, the mass fraction of protein - ± 0,04 % and ± 0,1 %, respectively, mass fraction of dry matter - ± 0,04 % and ± 0,1 %, density - ± 0,1 kg/m3 and ± 0,3 kg/m3, added water - ± 2,3 % and ± 3,0 %, freezing points ± 0,002 °C and ± 0,005 °C, milk temperatures – ± 0,1 ° C and ± 1,0 ° C, respectively. The duration of determining the quality of milk of one sample by the device is 1,5 minutes. Conclusions. According to research, it is established that there is a constant improvement of methods and tools for assessing the quality of milk. In recent years, foreign companies have developed electronic devices for assessing the quality of milk. Some electronic milk quality analyzers have been developed in Ukraine as well. One of the most modern devices for assessing the quality of European-level milk "Milkotester" Bulgarian production provides a technological process for measuring the mass fraction of fat, protein, dry matter, added water, freezing point, milk temperature, milk density. The error in measuring the indicators that characterize the quality of milk meets the requirements of regulatory documentation for the device. In the market of Ukraine the electronic device "Charm Peel Plate" of the American production which is intended for definition of bacterial contamination of milk is offered.

scholarly journals Quality control of butter

2021 ◽  
Vol 23 (95) ◽  
pp. 114-121
Author(s):  
T. A. Velesyk ◽  
R. M. Sachuk ◽  
B. V. Gutyj ◽  
A. S. Kushniruk ◽  
V. O. Pepko ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Milk ◽  
Raw Material ◽  
Anaerobic Microorganisms ◽  
Acidity Index ◽  
Counterfeit Products ◽  
Milk Market ◽  
Physical And Chemical ◽  
And Storage

The most common problem among ready-made foods is the adulteration of butter, which is replaced by margarine or vegetable spreads. Milk and other dairy products made from raw milk are not left out. The production and sale of low-quality, counterfeit products poses a direct threat to human health and affects the competitive environment among producers. As a result of research, it should be noted that the raw milk market is not fully saturated, so improving the quality of cream production and processing of milk products, namely butter, competition for suppliers, microbiological improvements, as well as improvements to plants and systems – remains relevant. During the analysis, some physicochemical parameters of butter were studied, namely: acidity of the fat phase, mass fraction of moisture and fat. The acidity index was within the norm, although it differed in all samples: the lowest was found in sample № 1 (1.1 °K), and the highest was in sample № 2 (1.6 °K). As for such an indicator as the content of table salt and the content of fat and pH of plasma, the oils Sweet cream “Selyanske”, 72,6 % TM “Svoya Liniya”, Sweet cream, 73.0 % LLC “Eney”, “Poltavske”, 62.5 % LLC “Techmolprom” do not meet the requirements of DSTU 4399:2005. The mass fraction of fat in butter brands PJSC “Dubnomoloko” and “Pryvat-Fud” – was lower than indicated on the package, by 1.4 % and 2.6 %, respectively, and brands “Svoya Liniya”, LLC “Eney” and Techmolprom LLC on the contrary – by 18.0 %, 18.4 % and 12.5 % more. According to the results of microbiological studies, it was found that the number of mesophilic aerobic and facultatively anaerobic microorganisms, yeasts, fungi and bacteria of the Escherichia coli group in the studied samples of butter of all brands does not exceed the permissible norms. This fact testifies to the relative “purity” of the raw material from which the butter was made, as well as to the observance of veterinary and sanitary and hygienic norms during the production and storage of butter. Summing up the research, it should be noted that, despite the identified physical and chemical shortcomings of all samples of butter, preference should be given to sour cream butter “Selyanske”, 73.0 % of PJSC “Dubnomoloko” and “Selyanske” sweet cream, 73.0 % “Privat- Fud”, as none of them exceeded such indicators as fat content and plasma pH of oil, which may indicate the absence of impurities in vegetable fats in this product.

scholarly journals The study of the quality of butter with flavoring components

2020 ◽  
Vol 82 (3) ◽  
pp. 215-220
Author(s):  
O. I. Dolmatova ◽  
K. A. Panchenkova
Keyword(s):  
Vitamin C ◽  
Mass Fraction ◽  
Vitamin B1 ◽  
Total Content ◽  
Natural Antioxidants ◽  
Optimal Dose ◽  
Organoleptic Characteristics ◽  
Amperometric Method ◽  
Flavor Component

The paper proposes to improve the quality of butter with flavoring components during storage through the use of prescription ingredients containing natural antioxidants. The composition of the flavor component includes: tomato flakes; salt; olives, basil, onions, oregano, garlic, sugar, sage. According to the results of the scoring of the samples, the optimal dose of adding a flavoring component of 1.0% was established. Taking into account the recommended standards according to GOST 32899, the salt in the composition of the flavor component contains an insufficient amount, so it was added to the oil in addition to a total content of 1% in the product. In tomato flakes, which make up more than half of the entire mixture of the flavoring component, a high content of beta-carotene, vitamin C, PP, B1, B2, B6 is noted. Also, a high content of vitamin E in olives, basil, oregano; vitamin C - in sage; vitamin PP - in basil, oregano, sage; Vitamin B1 - in oregano, garlic, sage, Vitamin B2 - in basil, oregano and sage, B6 - in basil, onion, oregano, garlic, sage. Amperometric method found an indicator of the antioxidant activity of the taste component of 0.382 mg / g The resistance of fat oil with flavoring components was determined. The sample passed the test for 8 hours, no spoilage of fat was noted. Microscopic studies of oil samples were carried out using a Altami BIO digital microscope at a magnification of 200 times. The microstructure of butter with flavoring components is characterized as granular, plasma drops are evenly distributed in the sample. Some consistency indicators are identified. A good cut-through consistency was established and good heat resistance of the oil with taste components. Organoleptic characteristics of butter with flavoring components: taste and smell creamy, salty, piquant, aroma and taste of the introduced component; plastic consistency with inclusions of the added component, glossy surface; color light cream with grains of the introduced component. The main physicochemical parameters of butter with flavoring components were established experimentally: mass fraction of fat 62.0%; mass fraction of moisture 32.5%; salt - 1%. Microbiological indicators comply with regulatory requirements. The addition of a flavoring component to butter contributes to the formation of its dense structure, stable storage of the fat fraction, and uniform distribution of the oil plasma. The product has improved quality indicators.

HEALTHCARE PANCAKES FOR RESTAURANT ESTABLISHMENTS IN MODERN CONDITIONS

2020 ◽  
pp. 269-277
Author(s):  
Orysia Izhevska ◽  
◽  
Iryna Kozyar ◽  
Yaryna Kosinova ◽  
◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Flour ◽  
Sesame Seed ◽  
Raw Material ◽  
Seed Meal ◽  
Animal Origin ◽  
Organoleptic Characteristics

This topic of research is actual because of necessity to develop technological recipes for flour products using oil products to improve the quality characteristics of finished products. Target setting. Flour dishes are a traditional product of consumption of most customers of restaurants, so there is a necessity to develop and implement measures to improve the quality and nutritional characteristics of products in a competitive environment. Analysis of recent research and publications. Scientific publications show the prospects of introduction into the recipe of flour products as enrichments and improvers of natural additives of plant and animal origin. Uninvestigated parts of general matters defining. The use of additives in oilseed products and concentrations that improve the quality of dishes in the technology of pancakes has not been studied. The research objective. The aim of the article is to study the chemical and amino acid composition of sesame seed meal and to establish the concentration in semi-finished products, which will increase the functional properties of finished meals. The statement of basic materials. Chemical and amino acid composition of sesame seed meal and the concentration of this raw material instead of wheat flour in semi-finished products for optimal organoleptic characteristics of finished products were researched. The influence of this meal on the organoleptic indicators of the quality of finished pancakes by steamed and steamless methods of dough preparation was analyzed. Conclusions according to the article. The chemical and amino acid composition of sesame seed meal was studied. On the basis of the conducted researches its optimum dosage in dough for pancakes in the amount of 15% instead of wheat flour is established. The obtained data can be used for the development and implementation of new products of high nutritional value.

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