RESEARCH OF HYDROTHERMAL PROCESSING OF DRY BARLEY MALT

Functional properties of food products with the addition of germinated grain raw materials have become the object of increased attention of scientists and specialists in the food industry. In addition to the nutritional ingredients, food products with the addition of grain raw materials contain functional ingredients that positively affect the human body that helps to adapt to the effects of the external environment. Functional products with the addition of germinated grain are considered not only as a source of plastic substances and energy but also as a nutritional complex that provides a healing effect. The usage of germinated grain in the food and processing industries is very limited due to its short shelf life and the characteristics of preparing malt for further processing. A relevant technological challenge is the selection of barley malt moisture regimes. The cycle of researches concerning hydrothermal processing of dry barley malt has been carried out. The purpose of determining the optimal technological regimes of hydrothermal processing of dry germinated grain is the prospects for its further use in various food technologies as a food additive or a component of the enrichment of products with biologically active substances. The work highlights the selection process and the main technological parameters of the process that can be used in the industrial processing of barley malt. As a research object, dry germinated grain (malt) produced by a special technology was used. In the course of research, an optimal hydro module was selected for humidifying barley malt, the temperature regime of hydrothermal processing of germinated grain was determined, the degree of swelling of malted grain was determined, the optimum time of wetting of raw materials for its further processing was determined. When analyzing the data obtained, it was concluded that the optimal hydro module for swelling barley malt is 1:4, the optimum temperature is +65С and the duration of hydrothermal processing is 48 hours. The regimes of hydrothermal processing of barley malt presented in the article will allow optimizing the technological process of malt processing.

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Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

E3S Web of Conferences ◽

10.1051/e3sconf/202021003004 ◽

2020 ◽

Vol 210 ◽

pp. 03004

Author(s):

Larisa Enalyeva ◽

Dmitry Rudoy ◽

Andrey Alekseyev ◽

Tatyana Tupolskih ◽

Vyacheslav Lodyanov

Keyword(s):

Functional Food ◽

New Technologies ◽

Cheese Whey ◽

Raw Materials ◽

Food Products ◽

Raw Milk ◽

Biologically Active ◽

Malt Extract ◽

Barley Malt ◽

Wide Range

At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibility of joint use of raw milk, raw cream, milk processing by-products, biologically active plant raw materials and the development on their basis of a technology for an enriched cheese product of the "Ricotta" type with functional properties in order to introduce import-substituting technologies, improve the structure nutrition of the population. The objects of research were raw milk, cheese whey, fermented cheese whey, milk-whey mixture, barley malt extract. The most optimal time of biomodification, the concentration of the introduced biologically active additive, the amount of proteolysis have been established. The need for biomodification by a consortium of probiotic bacteria in order to improve the nutritional value of the product.

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PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

Food Science and Technology ◽

10.15673/fst.v14i2.1722 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

N. Pritulska ◽

I. Motuzka ◽

A. Koshelnyk ◽

M. Jarossová ◽

A. Lacková

Keyword(s):

Infectious Diseases ◽

Raw Materials ◽

Food Products ◽

Domestic Market ◽

Biologically Active ◽

Raw Material ◽

Fenugreek Seeds ◽

Product Group ◽

Wide Range ◽

Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

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Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽

10.29141/2500-1922-2020-5-4-5 ◽

2020 ◽

Vol 5 (4) ◽

pp. 33-37

Author(s):

Vladislav Tiunov ◽

Olga Chugunova ◽

Aleksandr Arisov

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Food Products ◽

Biologically Active ◽

Optimal Dosage ◽

Soya Flour ◽

Complete Replacement ◽

Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2021-1-179-187 ◽

2021 ◽

Vol 51 (1) ◽

pp. 179-187

Author(s):

Anastasia Kozhemayko ◽

Irina Sergeeva ◽

Irina Dolgolyuk

Keyword(s):

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Dry Weight ◽

Biologically Active ◽

Raw Material ◽

Positive Trend ◽

Bioactive Substances ◽

Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

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SELECTION OF LEAF AND SPICY AROMATIC AGRICULTURAL CROPS: STATUS AND DIRECTIONS

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2019-3-7-14 ◽

2019 ◽

pp. 7-14

Author(s):

A. V. Soldatenko ◽

V. F. Pivovarov ◽

V. A. Kharchenko ◽

M. I. Ivanova

Keyword(s):

Selection Process ◽

Import Substitution ◽

Biologically Active ◽

Plant Production ◽

Human Organism ◽

Agricultural Crops ◽

Aromatic Plant ◽

Current State ◽

Enrich Food ◽

Selection Of

The aim of the present work was evaluation of the current state and leading directions in selection of leaf and spicy-aromatic vegetables crops belonging to the Asteraceae, Apiaceae, Brassicaceae, Lamiaceae, Chenopodiaceae families. Analysis of leaf and spicy aromatic plant production revealed that at present time these crops become more and more popular. Being a source of essential to human organism vitamins, antioxidants and biologically active compounds they enrich food with marvelous taste and aroma. The main directions in the selection of these crops and presented database of leaf and spicy-aromatic crops genebank promote the selection process optimization. Modern varieties of leaf and spicy-aromatic crops of Federal Scientific Vegetable Center selection are considered to be competitive and promising for import substitution.

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DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i3.1511 ◽

2019 ◽

Vol 19 (3) ◽

pp. 41-46

Author(s):

N. Dzyuba ◽

O. Bunyak

Keyword(s):

Fast Food ◽

Nutritional Value ◽

Raw Materials ◽

Storage Period ◽

Food Products ◽

Component Composition ◽

Biologically Active ◽

Raw Material ◽

Cereal Products ◽

Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

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Brown algae of the orders Laminariales and Fucales from the Sakhalin-Kuril region: stocks, extraction, use

Trudy VNIRO ◽

10.36038/2307-3497-2020-181-235-256 ◽

2020 ◽

Vol 181 ◽

pp. 235-256

Author(s):

A.V. Podkorytova ◽

◽

A.N. Roshchina ◽

N.V. Evseeva ◽

A.I. Usov ◽

...

Keyword(s):

Brown Algae ◽

Raw Materials ◽

Biologically Active Substances ◽

Biologically Active ◽

Active Components ◽

Industrial Processing ◽

Forced Air ◽

Far Eastern ◽

Air Circulation ◽

Active Substances

Data on distribution, stocks of commercial and potentially commercial brown algae in the Sakhalin-Kuril region, their extraction, industrial processing, and chemical composition are presented. It is shown that for the preservation of biologically active substances and technically valuable components of laminaria, the use of an IR dryer for its preservation at LLC FIG «BINOM», Aniva, Island Sakhalin was an innovative technological solution. The products that are produced at this enterprise, in particular, dried shredded laminaria (IR drying), dried thalloms in heat dryers equipped with gas air heaters with forced air circulation are high — quality products containing all the biologically active components of natural brown alga. Expanded quality indicators of dried products from the laminaria of Sakhalin-Kuril region are presented. Based on the obtained data, recommendations were developed for the integrated use of algae as an annually renewable aquatic biological resource, traditionally extracted and used as raw materials in the production of food products and biologically active substances. It is shown that, despite the significant reserves of kelp in the far Eastern seas of Russia, they are currently poorly developed by fishing, with the exception of the coastal zone of Western Sakhalin.

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Criteria for the Selection of Synthetic Polymeric Waste as a Raw Material for Producing Carbon Sorbents with Predetermined Properties

Ecology and Industry of Russia ◽

10.18412/1816-0395-2020-10-13-19 ◽

2020 ◽

Vol 24 (10) ◽

pp. 13-19

Author(s):

Ya.I. Vaisman ◽

I.S. Glushankova ◽

L.V. Rudakova ◽

A.A. Surkov ◽

A.S. Atanova

Keyword(s):

Raw Materials ◽

Synthetic Polymer ◽

Raw Material ◽

Technological Parameters ◽

Polymer Waste ◽

Factors Affecting ◽

Carbon Sorbents ◽

Degree Of Aromaticity ◽

Polymeric Waste ◽

Selection Of

The results of studies on the thermal processing of synthetic multi-tonnage polymeric waste (polypropylene, polycarbonate, textolite, PET, organoplastics and tire rubber) with the production of carbon sorbents for technological and environmental purposes are presented. The influence of the nature of the activating agent and the conditions of the process with the production of sorbents with predetermined properties was studied. Analysis of the research results allowed us to establish that the main factors affecting the yield of carbonizate and the formation of a porous structure of carbon sorbents from synthetic polymer waste are the degree of aromaticity and the location of benzene rings in the polymer structure, the proportion of oxygen in the precursor. The criteria for selecting synthetic polymer wastes as raw materials for obtaining carbon sorbents with predetermined properties are established. The results of the research can be used in the development of technologies for obtaining carbon sorbents with predetermined properties from waste synthetic polymers and the selection of technological parameters for processes.

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Functional food products with components of secondary raw materials of juice production

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-3-134-139 ◽

2018 ◽

Vol 80 (3) ◽

pp. 134-139

Author(s):

N. V. Droficheva ◽

T. G. Prichko

Keyword(s):

Food Industry ◽

Raw Materials ◽

Food Products ◽

Biologically Active ◽

Raw Material ◽

Additional Food ◽

Secondary Raw Materials ◽

Medical Quality ◽

Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

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FORMATION OF TECHNOLOGICAL INDICES OF DRY POWDER OF CABBAGE

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00683 ◽

2018 ◽

Vol 4 ◽

pp. 42-49

Author(s):

Alexandra Niemirich ◽

Oksana Vasheka ◽

Oksana Petrusha ◽

Nikolay Pogozhikh

Keyword(s):

Quality Indicators ◽

Raw Materials ◽

Food Products ◽

Point Of View ◽

Scientific Concept ◽

Chemical Transformations ◽

Technological Parameters ◽

Resource Saving ◽

Differential Distribution ◽

Technological Indices

One of the resource-saving methods of drying, from the point of view of preserving food and biological value, providing the appropriate recovery properties of dried food products (DFP) and energy intensity of the process, is drying with mixed heat supply (MHS drying). The scientific concept of work on the formation of a universal and DFP stable functional and technological potential is formulated, which is the basis for modeling and designing the formulation composition and technology of food products by groups and types with its use or interchangeability. As the subject of research for the formation of quality indicators of cereals, white cabbage is selected, as it is a typical vegetable for Ukraine and accordingly has a high degree of assimilation of natural micronutrients in the human body. Structural studies have shown the predominantly crystalline structure of polysaccharides, that is, less than their transformation under conditions of MHS drying, as compared with convective conditions. The effect of MHS drying on the formation of DFP quality indicators is determined by the method of recording IR spectra with Fourier transform. For studies of the violation of total internal reflection, it has been established that the process of DFP reduction leads to an increase in the availability of organic substances in the solvent, which will facilitate the extraction of extractives in the recovery of raw materials. It is established by the number of aroma, the more aromatic-forming substances are contained in the MHS drying samples irrespective of the process temperature, less in the dried samples of the convective method. This is due to the reduction of thermal and thermal effects during MHS drying, which slows down chemical transformations and removes aromatic substances. It is proved by the tensometric method, with the convective method due to shrinkage during dehydration, the changes during sorption and desorption are insignificant. When MHS drying, such changes are expressed: during the sorption of vapors, DFP is well restored, the capillaries swell, so the differential distribution function of the pores expands, the average radius of the capillaries increases 4 ... 6 times. The research results make it possible to form the functional and technological parameters of cabbage powder, to simulate the formulation of new food products with this ingredient and to optimize the production technology.

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