scholarly journals AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Е. Iorgacheva ◽  
G. Korkach ◽  
T. Lebedenko ◽  
O. Kotuzaki
Keyword(s):  
Functional Properties ◽  
Mass Fraction ◽  
Effective Viscosity ◽  
Control Sample ◽  
Critical Shear Stress ◽  
Gastrointestinal Diseases ◽  
Innovative Technology ◽  
Technological Parameters ◽  
High Quality ◽  
Functional Purpose

The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possible, and have physiological functional properties due to the physiologically valuable ingredients in their composition. These ingredients include the synbiotic complex composed of probiotics (bifidobacteria, lactobacilli) and prebiotics (inulin and lactulose). This complex has been studied in this research. The paper gives reasons why waffles with fatty fillings are the ones to which the synbiotic complex should be added. It has been established what mass fraction of the ingredients at what stage of fatty filling production should be added. It has been studied how the synbiotic complex affects the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, and critical shear stress. It has been found that the maximum shear rate that still allows obtaining a high-quality filling is 5.4 s-1. The specific pull-off force of the fatty filling with the synbiotic added becomes lower compared to that of the control sample. This helps reduce the energy consumed in the course of moulding waffles. An innovative manufacturing technology for waffles with synbiotic supplements has been developed and proved practical. It includes the stages of preparing microencapsulated microorganisms and adding prebiotics, and provides the technological parameters of fatty filling preparation. It has been established that the synbiotic included into the composition of the new fatty filling decreases the maturation of waffle blocks by 40–45%, and allows reducing the layer of filling to 1–1.5 mm. It has been proven that the synbiotic complex as an ingredient in the fatty filling of waffles will allow developing and manufacturing confections that improve human microflora. These new specialised products will be socially significant, as they will help solve a topical and important task of the confectionery industry: prevent gastrointestinal diseases.

scholarly journals MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC

2021 ◽  
Vol 20 (4) ◽  
pp. 18-23
Author(s):  
H. V. Korkach ◽  
E. G. Iorgachova ◽  
O. M. Kotuzaki
Keyword(s):  
Mechanical Properties ◽  
Mass Fraction ◽  
Effective Viscosity ◽  
Control Sample ◽  
Critical Shear Stress ◽  
Air Bubbles ◽  
Physiological Properties ◽  
Experimental Findings ◽  
Positive Effect ◽  
Functional Purpose

One of the main directions in the confectionery industry is creating new functional-purpose products. Besides meeting the dietary demand, they are supposed to be wholesome and health-giving. That is why so topical a task is enriching the composition of confections with synbiotics. They will have a positive effect on the manufacturing technology and impart physiological properties to final products.The paper studies how the synbiotic complex consisting of a synbiotic (microencapsulated bifidobacteria in a pectin matrix) supplemented with a prebiotic (inulin) determines changes in the structural and mechanical properties of flour confections, in particular, of fatty fillings for wafer biscuits. The mass fraction of inulin has been established after introducing 10, 20, and 30% of it into the filling to replace the equivalent amounts of fat. The quantity of bifidobacteria included in the recipe was determined considering the fact that in functional-purpose products, the physiologically active level of microorganisms should amount to 106–107 CFU/g of the intestinal contents.It has been studied how the synbiotic effects on the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, critical shear stress, and density. It has been found that introducing the synbiotic into the fatty filling and increasing the proportion of inulin adds to the effective viscosity in the test samples of the filling. Besides, the synbiotic makes the samples of filling stronger, which reduces the maturation time of wafer blocks. Thus, in the control sample, the blocks rest for 14 min, but in the test samples containing 10, 20, and 30% of inulin, this time is reduced to 12, 8, and 6 min respectively. With an increase in the mass fraction of inulin, the specific pull-off force has been established to decrease, as compared with the control sample.Experimentally, it has been revealed that there is dependence between the wafer filling density and the air phase characteristics (the size and number of air bubbles in the filling). It has been determined that the higher the density of the filling, the fewer air bubbles there are in the samples. The experimental findings prove that using the synbiotic in the wafer technology is practical.

scholarly journals High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1735
Author(s):  
Urszula Krupa-Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Beata Piłat ◽  
Małgorzata Starowicz ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Control Sample ◽  
Total Sugar ◽  
Gluten Free ◽  
Technological Parameters ◽  
High Quality ◽  
Confectionery Products ◽  
Similar Appearance ◽  
Long Chain

Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

scholarly journals EXPERIMENTAL STUDIES OF THE BAISHESHEK BARLEY GRAIN PROCESSED BY THE ION-OZONE MIXTURE

2020 ◽  
Vol 17 (35) ◽  
pp. 239-258
Author(s):  
Аuyelbek IZTAYEV ◽  
Torebek BAIBATYROV ◽  
Tarbiye MUKASHEVA ◽  
Bayan МULDABEKOVA ◽  
Маdina YAKIYAYEVA
Keyword(s):  
Crop Production ◽  
Experimental Studies ◽  
Control Sample ◽  
Storage Conditions ◽  
Barley Grain ◽  
Innovative Technology ◽  
Regression Equations ◽  
Technological Parameters ◽  
Processing Modes ◽  
Factorial Design Of Experiments

The article presents the results of an experimental study of Baisheshek barley grain treated with an ion ozone mixture. This study aims to develop an innovative technology for processing barley with an ion-ozone mixture in order to increase their technological parameters, yield, quality, and grain safety. Kazakhstan has sharply increased the export of barley, and all agronomists, producers, and breeders are actively moving to the cultivation of this crop, while increasing production, productivity, improving product quality, reducing their losses and ensuring storage safety are an urgent task. Microorganisms play an important role during storage, they fall into crop production in a variety of ways, and if they fall into unfavorable storage conditions after harvesting, crop production quickly deteriorates, harmful substances such as toxins, mold, and others accumulate in it, which reduces the commodity value. To solve these problems, experimental studies were conducted on barley of the Baisheshek cultivar treated with an ion-ozone mixture with and without using excess pressure (cavitation). The calculated full-factorial design of experiments of the 23 (8 experiments) and 24 (16 experiments) degrees made it possible to obtain regression equations describing the change in the seed, physico-biochemical, and physiological properties of barley of the Baisheshek variety. The solution of a comprehensive model for optimizing programming for different barley indices made it possible to establish optimal technological processing modes and achievable levels of technological qualities of grain. The effect of the proposed technology for ion-ozone and ion-ozone cavitation treatment is the ion-ozone mixture, which produces deodorization, disinfection of grain, following chemical-physical processes, increases biological value, accelerates the processes of grain metabolism. Studies conducted to improve germination, viability, and growth strength show a reasonably clear picture in terms of their ultimate value. Phenological observations showed that the effects of ion-ozone and ion-ozone cavitation treatment is triggered after 25-30 days. It was found that the greatest tendency for superiority is observed with ion-ozone cavitation treatment, followed by ion-ozone, and the control sample is significantly behind.

scholarly journals FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES

2018 ◽  
Vol XXIII ◽  
pp. 170-178
Author(s):  
Irina A. Shestopalova ◽  
Valentina S. Kolodyaznaya ◽  
Elena I. Kiprushkina ◽  
Elena E. Kuprina ◽  
Valentina A. Petrova ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Gastric Juice ◽  
Mass Fraction ◽  
Effective Viscosity ◽  
Mass Concentration ◽  
Processing Time ◽  
Technological Properties ◽  
Chitosan Derivative ◽  
High Quality ◽  
Chitosan Derivatives

This article provides data on the analysis of the properties of chitosan derivatives as a functional ingredient used in food technologies as a structure-forming agent, immunomodulator, enterosorbent of xantobiotics, anti-sclerotic and anti-arthritic factor, and as a regulator of the acidity of gastric juice. The expediency of the use of N-methylallyl-chitosan (chitosan derivative) as a substance that improves the functional-technological (moisture and fat-retaining power) and rheological properties of meat-and-vegetable emulsions is shown. The modes of micronising the emulsion depending on the chitosan derivative mass concentration, the speed of rotation of the knives of the microniser and the processing time were studied. Dependences on the change of moisture and fat-retaining power (MRP, FRP) and effective viscosity (η) on the above-mentioned parameters were investigated. The parameters of micronising were validated: the speed of rotation of the knives (υ) was 2500 rpm, the processing time (τ) was 60 s, υ was 3000 rpm, and τ was 50 s; also, the mass fraction of chitosan derivatives was 0.06%, which ensures the production of meat-and-vegetable emulsions of high quality.

Precursor engineering for high-quality Cs2AgBiBr6 films toward efficient lead-free double perovskite solar cells

2021 ◽  
Author(s):  
Ping Hou ◽  
Wenxiang Yang ◽  
Ning Wan ◽  
Zhi Fang ◽  
Jinju Zheng ◽  
...  
Keyword(s):  
Solar Cells ◽  
Perovskite Solar Cells ◽  
Control Sample ◽  
Double Perovskite ◽  
Lead Free ◽  
High Quality ◽  
Precursor Engineering ◽  
First Time

We report a facile BiBr3(DMSO)2 adduct process to produce high-quality Cs2AgBiBr6 films with large grains for the first time, which leads to an enhancement of over 40% on the PCE of Cs2AgBiBr6-based solar cells compared to that of the control sample.

FUNCTIONAL PURPOSE RABBIT MEAT ROLL

2021 ◽  
pp. 132-139
Author(s):  
Zhuldyz Isakovna Satayeva ◽  
Nurbibi Sovetovna Mashanova ◽  
Ainur Bolatbekovna Nurtayeva ◽  
Erzhan Talgatuly Akimzhanov
Keyword(s):  
Nutritional Value ◽  
Meat Product ◽  
Nutritional Supplements ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Technological Parameters ◽  
New Type ◽  
Rabbit Meat ◽  
High Level ◽  
Functional Purpose

The article presents the results of the development of a new type of rabbit meat product - meatloaf. The consumption of healthy and nutritious foods rich in macro- and micronutrients, low in lipids and cholesterol, as well as various nutritional supplements, is preferable for the modern consumer. One of the promising types of meat as a dietary raw material is rabbit meat. As a result of the studies, a physicochemical analysis was carried out, the amino acid composition of rabbit meat was determined, and an organoleptic and tasting assessment of rabbit meatloaf was given. The technological scheme, the recipe is developed and the technological parameters of the meatloaf preparation are determined. It is recommended to store meatloaf no more than 10 days at a temperature of 0–2 °C with a humidity of 85-90 %. Meatloaf from rabbit meat has functional properties, contains a large number of vitamins PP – 174.3 mg, potassium minerals – 5052.8 mg, magnesium – 382.4 mg, phosphorus – 2875 mg, sodium – 8598.7 mg.The results of the nutritional and biological value of rabbit meatloaf allow us to make an informed conclusion about the high level of their nutritional value, which clearly illustrates the values of quality indicators.

DEVELOPMENT OF RYE-WHEAT BAKERY PRODUCTS FROM FLOUR MULTI-COMPONENT MIXTURES FOR FUNCTIONAL AND DIETARY NUTRITION

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Mass Fraction ◽  
Control Sample ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Properties ◽  
Multicomponent Mixtures ◽  
Food Ingredients ◽  
Biological Value ◽  
Retail Chain ◽  
Calcium Phosphorus

Представлен комплексный подход к оптимизации состава мучной поликомпонентной смеси для ржано-пшеничных хлебобулочных изделий, учитывающий химический состав и технологические свойства пищевых ингредиентов смеси, а также их влияние на основной технологически формирующий компонент – ржано-пшеничную муку. Проектирование состава поликомпонентных смесей осуществляли с помощью разработанной ранее программы. Было сгенерировано более 20 образцов модельных мучных смесей, из которых отобрано 4 образца с показателями биологической ценности не менее 70% для приготовления хлебобулочных изделий. Приготовление осуществляли ускоренным способом с использованием подкислителя «Лезизауэр», прессованных дрожжей и соли в количестве, % от массы смеси, 2,0; 2,2 и 1,5 соответственно. Воду вносили по расчету с учетом массовой доли влаги ингредиентов. Продолжительность брожения составляла 60–70 мин, расстойки – 35–40 мин. Изделия выпекали при (200 ± 10)ºС до температуры внутри мякиша 97–98ºС. В качестве контроля был приобретенный в торговой сети хлеб ржано-пшеничный «Спасский», выпеченный АО «Орловский хлебокомбинат». Установлено, что выпеченные образцы ржано-пшеничного хлеба из разработанных мучных поликомпонентых смесей имеют сбалансированный состав белков, жиров и углеводов – 1,0 : 0,8 : 3,9–4,8 соответственно и кальция, фосфора и магния – 1,0 : 0,5–0,6 : 1,2–1,5 соответственно. По сравнению с хлебом ржано-пшеничным «Спасский» в хлебобулочных изделиях из мучных поликомпонентных смесей повысилось содержание белка и липидов соответственно на 0,8–2,3 и 2,7–3,5%, количество углеводов снизилось на 5,5–7,2%, увеличилось количество клетчатки в 4,5–5,5 раза, кальция в 5,5–7,5 раза, фосфора в 1,5–1,6 раза, магния в 1,1–1,2 раза. Биологическая ценность разработанных хлебобулочных изделий повысилась на 7,9–18,4% в сравнении с контрольным образцом. A comprehensive approach to optimizing the composition of a multi-component flour mixture for rye-wheat bakery products, taking into account the chemical composition and technological properties of the food ingredients of the mixture, as well as their influence on the main technologically forming component – rye-wheat flour, is presented. The design of the composition of multicomponent mixtures was carried out using a previously developed program. More than 20 samples of model flour mixtures were generated, of which 4 samples with indicators of biological value of at least 70% were selected for the preparation of bakery products. Preparation was carried out by an accelerated method using the acidifier «Lezisauer», compressed yeast and salt in an amount, % of the mass of the mixture, 2,0; 2,2 and 1,5 respectively. Water is added according to the calculation taking into account the mass fraction of moisture of the ingredients. The duration of fermentation was 60–70 minutes, proofing – 35–40 minutes. The products were baked at (200 ± 10)°C to the temperature inside the crumb 97–98°C. The rye-wheat bread «Spassky» purchased in the retail chain was used as a control. It was found that the baked samples of rye-wheat bread from the developed multi-component flour mixtures have a balanced composition of proteins, fats and carbohydrates – 1,0 : 0,8 : 3,9–4,8 respectively and calcium, phosphorus and magnesium – 1,0 : 0,5–0,6 : 1,2–1,5 accordingly. Compared with rye-wheat bread «Spassky» in bakery products made from flour multicomponent mixtures, the content of protein and lipids increased respectively by 0,8–2,3 and 2,7–3,5%, the amount of carbohydrates decreased by 5,5–7,2%, the amount of fiber increased by 4,5–5,5 times, calcium by 5,5–7,5 times, phosphorus by 1,5–1,6 times, magnesium by 1,1–1,2 times. The biological value of the developed bakery products increased by 7,9–18,4% in comparison with the control sample.

Effect of technological parameters of gas-dynamic deposition on structural-phase transformations in “brass” type coating

2020 ◽  
pp. 554-559
Author(s):  
V.E. Arkhipov ◽  
T.I. Murav’eva ◽  
M.S. Pugachev ◽  
I.V. Shkaley
Keyword(s):  
Deposition Temperature ◽  
Mass Fraction ◽  
Structural Phase ◽  
X Ray Diffraction ◽  
Technological Parameters ◽  
X Ray ◽  
Type Compound ◽  
Gas Dynamic ◽  
Ε Phase ◽  
Overlap Coefficient

The results of effect of deposition temperature and the overlap coefficient on the formation of the phase composition of coating based on Cu, Zn and Al2O3 particles mixture applied by cold gas-dynamic deposition are presented. Using X-ray diffraction and X-ray spectral analysis, it is shown that when using the 55 % overlap coefficient electron-type compound based on CuZn3 (ε-phase) is formed in the coating, the mass fraction of which increases to 11.4 % with increase in the deposition temperature. Deposition with 64 % overlap coefficient is accompanied by the formation not only of the ε-phase, but of electron-type compound based on Cu5Zn8 (γ-phase), the mass fraction of which increases to 33 % at temperature of 450 °C. In the process of coating deposition, the predominant diffusion copper into zinc takes place; the calculations show high value of the diffusion coefficient copper — 1,56•10–13 m2 /s.

IMPROVEMENT OF TECHNOLOGIES AND DEVELOPMENT COMPOUNDINGS OF THE BAKERY PRODUCTS OF THE FUNCTIONAL PURPOSE ENRICHED WITH CALCIUM, PROTEIN AND β-CAROTENE

2018 ◽  
Author(s):  
И.В. МАЦЕЙЧИК ◽  
С.М. КОРПАЧЕВА ◽  
Е.А. СУВОРОВА ◽  
А.Н. ТКАЧ
Keyword(s):  
Information Matrix ◽  
Control Sample ◽  
Fine Powder ◽  
The Body ◽  
Bakery Products ◽  
Mechanochemical Processing ◽  
Egg Shell ◽  
Functional Purpose ◽  
Β Carotene ◽  
Min Cut

Разработаны рецептуры хлебобулочных изделий на основе сухой подсырной деминерализованной сыворотки «Вимм-билль-данн» с добавлением тонкодисперсного порошка из яичной скорлупы механохимической обработки и растительных порошков из свеклы, клюквы и моркови после инфракрасной обработки. С помощью математического моделирования путем решения задач линейного программирования подобраны оптимальные соотношения ингредиентов рецептур, представленные в виде информационной матрицы для проектирования. Усовершенствована технология приготовления новых хлебобулочных изделий: просеянную сыворотку разводят водой в соотношении 1 : 10, добавляют измельченные овсяные хлопья и замачивают на 15 мин; в полученную смесь вводят ингредиенты: подготовленные дрожжи активированные, порошок ИК-сушки из растительных ингредиентов и порошок из яичной скорлупы, размягченное сливочное масло, просеянную муку с аскорбиновой кислотой; производят замешивание теста в течение 7–8 мин при увеличенной скорости до однородной консистенции; тесто оставляют для брожения на 35 мин, разделывают на шарики массой 50 г и ставят на расстойку на 20 мин, выпекают при температуре 180–200°С в течение 20 мин. Установлено, что ускоренная механическая обработка интенсифицирует процессы приготовления теста, сокращая их продолжительность, мин: брожения с 75 до 35, расстойки с 55 до 20, выпечки от 5 до 2 по сравнению с контрольным образцом. Потребление разработанных хлебобулочных изделий удовлетворяет от 10 до 15% суточной потребности организма в β-каротине, кальции и белке. Разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 и рекомендованы в качестве функциональных продуктов детского, диетического и геронтологического питания. Bakery products on the basis of the dry demineralized whey powder Wimm-Bill-Dann with addition of fine powder of an egg shell of mechanochemical processing and vegetable powders of infrared processing from beet, a cranberry and carrots are developed. With the help of mathematical modeling by solving problems of linear programming the optimal ratio of the ingredients of the formulations presented in the form of an information matrix for the design are selected. The technology of preparation of new bakery products is improved: the sifted serum is diluted with water in a ratio of 1 : 10, the crushed oat flakes are added and soaked for 15 min; the ingredients are introduced into the resulting mixture: prepared activated yeast, IR drying powder from plant ingredients and eggshell powder, softened butter, sifted flour with ascorbic acid; kneading the dough for 7–8 min at an increased speed to a homogeneous consistency; the dough is left to ferment for 35 min, cut into balls weighing 50 g and put on proofing for 20 min and bake at 180–200°C for 20 min. It was found that accelerated machining intensifies the dough preparation processes, reducing their duration, min: fermentation from 75 to 35, proofing from 55 to 20, baking from 5 to 2 compared to the control sample. The consumption of the developed bakery products meets from 10 to 15% of the daily needs of the body in β-carotene, calcium and protein. The developed bakery products conform to requirements of TR CU 021/2011 and are recommended as functional products of baby, dietary and gerontological food.

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

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