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 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 Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 52-59
Author(s):  
Ekaterina Pastushkova ◽  
Natalia Leiberova ◽  
Dmitry Karh
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Medicinal Herb ◽  
Model Quality ◽  
Food Ingredients ◽  
Positive Effect ◽  
Functional Purpose ◽  
Selection Of

The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.

Effect of Composite Master Alloy on Mechanical Properties and Electrochemical Corrosion of ZL101 Alloy

2013 ◽  
Vol 749 ◽  
pp. 407-413
Author(s):  
Hong Xu ◽  
Xin Zhang ◽  
Ji Ping Ren ◽  
Min Peng ◽  
Shi Yang ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Grain Size ◽  
Tensile Strength ◽  
Grain Refinement ◽  
Master Alloy ◽  
Mass Fraction ◽  
Electrochemical Corrosion ◽  
Corrosion Performance ◽  
Obvious Effect ◽  
Mechanical Properties And Corrosion

The mechanical properties and corrosion performances of the ZL101 alloy modified by the composite master alloy were investigated. The results showed that the master alloy had not only obvious effect of grain refinement, but also a significant role in refining dendrite grain of ZL101 alloy. The grain size decreased dramatically from 150μm to 62μm when the addition of composite master alloy is up to 0.5%(mass fraction) and the temperature is 720 for 30 minutes,. Its tensile strength and elongation increased by 27% and 42% respectively. The grain refinement of ZL101 alloy decreased its corrosion performance. The morphology of Si changed into globular from needle modified by NaF, instead of AlTiB.

scholarly journals Numerical Studies of the Effects of Water Capsules on Self-Healing Efficiency and Mechanical Properties in Cementitious Materials

2016 ◽  
Vol 2016 ◽  
pp. 1-10 ◽  
Author(s):  
Haoliang Huang ◽  
Guang Ye
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Elastic Modulus ◽  
Cementitious Materials ◽  
Self Healing ◽  
Negative Effects ◽  
Numerical Studies ◽  
Healing Efficiency ◽  
The Impact ◽  
Positive Effect

In this research, self-healing due to further hydration of unhydrated cement particles is taken as an example for investigating the effects of capsules on the self-healing efficiency and mechanical properties of cementitious materials. The efficiency of supply of water by using capsules as a function of capsule dosages and sizes was determined numerically. By knowing the amount of water supplied via capsules, the efficiency of self-healing due to further hydration of unhydrated cement was quantified. In addition, the impact of capsules on mechanical properties was investigated numerically. The amount of released water increases with the dosage of capsules at different slops as the size of capsules varies. Concerning the best efficiency of self-healing, the optimizing size of capsules is 6.5 mm for capsule dosages of 3%, 5%, and 7%, respectively. Both elastic modulus and tensile strength of cementitious materials decrease with the increase of capsule. The decreasing tendency of tensile strength is larger than that of elastic modulus. However, it was found that the increase of positive effect (the capacity of inducing self-healing) of capsules is larger than that of negative effects (decreasing mechanical properties) when the dosage of capsules increases.

Influence of structural physiognomies of pawpaw fiber–glass fiber hybrid–based green composites on mechanical properties and biodegradation potential of epoxy composites

2021 ◽  
pp. 073168442110176
Author(s):  
Oluwole I Oladele ◽  
Baraka A Makinde-Isola ◽  
Adeolu A Adediran ◽  
Oluwaseun T Ayanleye ◽  
Samuel A Taiwo
Keyword(s):  
Mechanical Properties ◽  
Glass Fiber ◽  
Tensile Strain ◽  
Control Sample ◽  
Linear Structure ◽  
Fiber Glass ◽  
Plant Fibers ◽  
Fixed Amount ◽  
Plant Stem ◽  
Fractured Surface

The demand for durable and sustainable eco-friendly materials in recent times has caused many researchers to consider the use of plant fibers in composite development. In this research, the suitability of treated pawpaw fiber as a substitute for glass fiber was considered. The pawpaw fiber was extracted from the plant stem by dew retting and treated before been incorporated into the epoxy matrix. Two distinct fiber structures in linear and network forms were identified, separated, and used for the development of the composites. The composites were produced by incorporating a fixed amount of pawpaw fiber with a varied amount of glass fiber within 3–15 wt% in epoxy-based polymer matrix after which mechanical and biodegradation tests were carried out on the developed samples. Fractured surface morphology was also observed using a scanning electron microscope. The results revealed that the fiber structures influence the properties of the material. While mechanical properties were mostly enhanced by treated linear structure pawpaw fiber, biodegradation was highly promoted by treated network structure pawpaw fiber. Tensile (except for strain), hardness, and flexural properties were enhanced by the linear-structured treated pawpaw fiber, while biodegradability, impact, and tensile strain were improved by the network-structured treated pawpaw fiber compared to the control sample.

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.

Influence of High-Calcium Ash Composition on the Composite Binders’ Properties

2021 ◽  
Vol 316 ◽  
pp. 1019-1024
Author(s):  
O. A. Ignatova ◽  
A. A. Dyatchina
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Cement Stone ◽  
Normal Density ◽  
Fine Aggregate ◽  
Equivalent Amount ◽  
High Calcium ◽  
Composition Structure ◽  
Kinetics Of ◽  
Positive Effect

The paper presents the studies’ results of chemical composition, structure, and physico-mechanical properties of high-calcium ashes from the Kansk-Achinsk coals (2017-2019 selection). It was found that ash has a complex poly-mineral composition and contains hydraulically active minerals and oxides of СаОfr, β-C2S, CA, C3A, C4AF, C2F, CaSO4. According to the content of CaOfr, MgO does not meet standards’ requirements. The uniformity of the volume change is maintained by the composition with 50% of cement. The structure and hardening kinetics of ash and ash-cement stone compositions, obtained from the test of normal density, were analyzed. It was established that the hardening of compositions with ash from the Kansk-Achinsk coals was largely influenced by ash minerals. An equivalent amount of cement in composite binders cannot be replaced. In order to obtain a positive effect, compositions with ash instead cement of no more than 30% and a part of fine aggregate, without exceeding the ratio of ash: cement = 1: 1, should be used.

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 Characterization of scar tissue biomechanics during adult murine flexor tendon healing

2021 ◽  
Author(s):  
Antonion Korcari ◽  
Alayna E Loiselle ◽  
Mark R Buckley
Keyword(s):  
Mechanical Properties ◽  
Material Properties ◽  
Healing Process ◽  
Tendon Healing ◽  
Scar Tissue ◽  
Element Analysis ◽  
Material Quality ◽  
Treatment Regimens ◽  
Tangent Moduli ◽  
Experimental Findings

Tendon injuries are very common and result in significant impairments in mobility and quality of life. During healing, tendons produce a scar at the injury site, characterized by abundant and disorganized extracellular matrix and by permanent deficits in mechanical integrity compared to healthy tendon. Although a significant amount of work has been done to understand the healing process of tendons and to develop potential therapeutics for tendon regeneration, there is still a significant gap in terms of assessing the direct effects of therapeutics on the functional and material quality specifically of the scar tissue, and thus, on the overall tendon healing process. In this study, we focused on characterizing the mechanical properties of only the scar tissue in flexor digitorum longus (FDL) tendons during the proliferative and remodeling healing phases and comparing these properties with the mechanical properties of the composite healing tissue. Our method was sensitive enough to identify significant differences in structural and material properties between the scar and tendon-scar composite tissues. To account for possible inaccuracies due to the small aspect ratio of scar tissue, we also applied inverse finite element analysis (iFEA) to compute mechanical properties based on simulated tests with accurate specimen geometries and boundary conditions. We found that the scar tissue linear tangent moduli calculated from iFEA were not significantly different from those calculated experimentally at all healing timepoints, validating our experimental findings, and suggesting the assumptions in our experimental calculations were accurate. Taken together, this study first demonstrates that due to the presence of uninjured stubs, testing composite healing tendons without isolating the scar tissue overestimates the material properties of the scar itself. Second, our scar isolation method promises to enable more direct assessment of how different treatment regimens (e.g., cellular ablation, biomechanical and/or biochemical stimuli, tissue engineered scaffolds) affect scar tissue function and material quality in multiple different types of tendons.

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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