scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

scholarly journals Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

2020 ◽  
Vol 82 (3) ◽  
pp. 189-199
Author(s):  
M. V. Manukovskaya ◽  
I. P. Shchetilina ◽  
A. G. Kudryakova ◽  
S. R. Kozlova ◽  
A. O. Torosyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Extraction Method ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

Shiitake. Introduction to the industrial culture of the wood-destroying exotic longevity mushroom

2021 ◽  
pp. 17-20
Author(s):  
Н.Л. Девочкина ◽  
С.В. Мукиенко ◽  
Л.Г. Дугуниева
Keyword(s):  
Technological Process ◽  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Edible Mushrooms ◽  
Lentinus Edodes ◽  
Growing Period ◽  
Materials Used ◽  
Mineral Additives ◽  
Production Conditions

Представлена информация по изучению технологических особенностей культивирования нового для российского продовольственного грибного рынка вида дереворазрушающего гриба – шиитаке (Lentinus edodes (Berk.) Sin). Шиитаке – один из наиболее перспективных для промышленного культивирования видов съедобных грибов, обладающих лечебными свойствами, занимает второе место в мировом производстве съедобных грибов. Работа по поиску материалов, используемых в качестве добавок к основному исходному материалу субстрата и способствующих созданию благоприятного водно-воздушного и кислотного режима, повышению питательности приготовленного субстрата, ускорению процесса вегетативного роста мицелия в субстрате, актуальна для грибоводческой практики. Цель исследований – разработать технологический процесс полного цикла культивирования шиитаке и установить его оптимальные параметры в производственных условиях ООО «Апрель». Исследования, испытания и разработку технологии полного цикла выращивания шиитаке проводили в лаборатории грибоводства ВНИИО – филиале ФГБНУ ФНЦО и на базе действующего предприятия по выращиванию дереворазрушающих грибов ООО «Апрель» с 2019 по 2020 год. Технология приготовления субстрата и выращивание плодовых тел шиитаке аналогична технологии производства вешенки. Изучено влияние состава субстрата на урожайность шиитаке в вариантах: 1. Опилки дуба (80%) + опилки березы (10%) + минеральные добавки (10%); 2. Опилки дуба (80%) + опилки березы (5%) + лузга семян подсолнечника, отруби пшеничные (5%) + минеральные добавки (10%). Использован штамм шиитаке 0912. В результате апробации разработанного технологического процесса полного цикла культивирования шиитаке в производственных условиях было установлено, что оптимальная продолжительность периода выращивания шиитаке и получение урожая в камерах выращивания составляет в среднем 53–68 суток. Важнейшая составляющая технологического процесса культивирования шиитаке – приготовление субстрата, подбор исходных материалов и биологически активных добавок, обеспечивающих его высокую питательность (содержание общего азота – 0,8–1,2% и более) и возможность получения урожая более 30–35% от массы субстрата с высокой экономической эффективностью от 290% (рентабельность производства). The article presents information on the study of technological features of cultivation of a new type of wood-destroying mushroom – shiitake (Lentinus edodes(Berk.) Sin), which is new for the Russian food mushroom market. Shiitake – one of the most promising types of edible mushrooms for industrial cultivation, which have medicinal properties, occupies the second place in the world production of edible mushrooms. The work on the search for materials used as additives to the main source material of the substrate and contributing to the creation of a favorable water-air and acid regime, increasing the nutritional value of the prepared substrate, accelerating the process of vegetative growth of mycelium in the substrate is relevant for mushroom growing practice. The purpose of the research – to develop the technological process of the full cycle of shiitake cultivation and to establish its optimal parameters in the production conditions of LLC April. Research, testing and development of the technology of the full cycle of shiitake cultivation were carried out in the laboratory of mushroom growing of ARRIVG – branch of Federal Scientific Centre of Vegetable Growing and on the basis of the existing enterprise for growing wood-destroying mushrooms LLC April from 2019 to 2020. The technology of preparing the substrate and growing shiitake fruit bodies is similar to the technology of producing oyster mushrooms. The influence of the substrate composition on the shiitake yield in the variants was studied: 1. Oak sawdust (80%) + birch sawdust (10%) + mineral additives (10%); 2. Oak sawdust (80%) + birch sawdust (5%) + sunflower seed husk, wheat bran (5%) + mineral additives (10%). The shiitake 0912 strain was used. As a result of testing the developed technological process of the full cycle of shiitake cultivation in production conditions, it was found that the optimal duration of the shiitake growing period and the harvest in the growing chambers is on average 53–68 days. The most important component of the technological process of shiitake cultivation is the preparation of the substrate, the selection of raw materials and biologically active additives that ensure its high nutritional value (total nitrogen content of 0.8–1.2% or more) and the possibility of obtaining a crop of more than 30–35% of the substrate weight with high economic efficiency of 290% (profitability of production).

scholarly journals Quality and biological value of wine from gooseberries, raspberries and black currants using vegetable sweetener

2020 ◽  
Vol 81 (4) ◽  
pp. 131-137
Author(s):  
N. E. Nazarova ◽  
T. V. Zaletova ◽  
E. V. Zubova ◽  
K. A. Kulagina
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Control Sample ◽  
Beta Carotene ◽  
Zero Point ◽  
Regulatory Document ◽  
Calorie Content ◽  
Functional Product ◽  
Materials Used

The results of the study of the natural sweetener effect from Stevia on the quality of two types of table semisweet fruit blended wine - from gooseberries and raspberries, gooseberries and black currants - in comparison with the classical recipe with sugar, are presented in the article. The recipes and the production technology of table blended fruit wine with Stevia extract as a sweetener were presented in the work. Stevia extract and sugar (control sample) were added after complete fermentation of sugars into dry wine material. The extract dose was 1.4 ml per 1 liter of wine material. Organoleptic and tasting evaluation of the finished product showed that wine with the addition of Stevia extract has good quality indicators, a pleasant taste without extraneous smacks. The sugar content was practically at zero point - 0.25 g / l in wine from gooseberries and raspberries, 0.28 g / l in wine from gooseberries and black currants. In the wine made by classical technology, the sugar content was 70.30 g / l and 71.10 g / l, respectively. The titrated acidity of the wine was within the requirements of the regulatory document and ranged from 9.0 to 10.9 g / dm3. The content of vitamin C and beta-carotene depended to a greater extent on the type of fruit and berry raw materials used. A higher content of ascorbic acid was noted in blended wine from gooseberries and black currants - at the level of 26.88–27.02 mg, beta-carotene - in wine from gooseberries and raspberries. The introduction of sugar or Stevia extract did not affect the values of these indicators much. According to the results of studies in the manufacture of blended fruit wines in order to reduce their calorie content and use as a functional product, the addition of Stevia extract is recommended

scholarly journals DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

2021 ◽  
Vol 20 (4) ◽  
pp. 24-28
Author(s):  
L. Telezhenko ◽  
M. Napadovska ◽  
T. Pasternak
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Micronutrient Deficiencies ◽  
Sesame Seeds ◽  
Plant Raw Materials ◽  
Product Formulation ◽  
Nutrient Density ◽  
Organoleptic Characteristics

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals The effect of probiotic crops and lipolytic enzymes on the properties of dairy products in the cheese biotechnology under development

2021 ◽  
Vol 11 (2) ◽  
pp. 290-298
Author(s):  
Yu. G. Sturova ◽  
A. V. Grishkova ◽  
V. V. Konshin
Keyword(s):  
Milk Fat ◽  
Nutritional Value ◽  
Raw Materials ◽  
Starter Culture ◽  
Organoleptic Characteristics ◽  
Pregastric Lipase ◽  
Soft Cheese ◽  
Functional Product ◽  
High And Low Temperatures ◽  
Hydrolysis Of

This article aims to evaluate the influence of probiotic microorganisms and pregastric lipase on organoleptic and biochemical characteristics of soft cheese made from a mixture of milk and buttermilk. The study was designed to determine how the temperature and exposure at this temperature affect the growth and development of lactose and bifidobacteria, as well as their quantity in the finished product. In order to increase the biological and nutritional value of the developed soft cheese, protein-carbohydrate raw materials rich in vitamins A, B12, D, E, phosphate and minerals were introduced into the production mixture. The addition of buttermilk increased the biological value of the product and improved its consistency. The taste and consistency of cheese was improved by a pregastric lipase preparation, widely used in the cheesemaking industry for production of various cheeses with high and low temperatures of the second heating. As a result of directed lipolysis, the finished product accumulates free fatty acids and diacylglycerols, acting as plasticizers and affecting the texture and organoleptic characteristics of the cheese. The results show that combining buttermilk and milk in an optimal ratio and addition of lipase produce a product with the best physicochemical parameters and a maximum evaluation of organoleptic characteristics. In the presence of a probiotic starter culture (provided there is a ready-made substrate), an active synthesis of enzymes necessary for the complete hydrolysis of milk fat begins. This all creates a functional product.

Improving the formulation of baursaks with the use of eggplant fruit powder

2021 ◽  
Vol 30 (11) ◽  
pp. 40-45
Author(s):  
A.Y. Abdusheva ◽  
◽  
M.K. Sadygova ◽  
A.V. Kondrashova ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Convective Drying ◽  
Bakery Product ◽  
Product Formulation ◽  
The Russian Federation ◽  
Fruit Powder ◽  
Active Substances

The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value

scholarly journals Multielemental Analysis of Various Kinds of Whisky

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1193 ◽  
Author(s):  
Aleksandra Pawlaczyk ◽  
Magdalena Gajek ◽  
Krzysztof Jozwik ◽  
Malgorzata Szynkowska
Keyword(s):  
Trace Elements ◽  
Quantitative Data ◽  
Raw Materials ◽  
Analytical Techniques ◽  
The United States ◽  
Point Of View ◽  
Organoleptic Characteristics ◽  
Materials Used ◽  
Icp Mass Spectrometry ◽  
Modern Analytical

Whisky (whiskey) consists of many trace elements coming from the raw materials used in its fermentation, distillation and maturation processes. These ingredients assure the exceptional organoleptic characteristics of the beverage. Their analysis is important to better control the stages of fermentation, distillation, taste repeatability and for product quality assurance as well as from the brand protection point of view. This article presents the usefulness of modern analytical techniques based on elemental analysis. ICP mass spectrometry and CV atomic absorption spectroscopy were applied to distinguish whisky produced in Scotland from whisky coming from Ireland and the United States. The collected semi-quantitative data were used for multivariate analysis performed using the Statistica 10.0 software. The results showed that Irish whiskey is characterized by quite a high amount of Ba and Ti compared with other samples, which made it possible to distinguish this sample from the others. No strict correlation was found between the type of whisky and the amount of trace elements, however, the projection of objects on the first two components revealed that single malt samples created one cluster.

scholarly journals The use of ultrasonic extraction in the technology of functional drinks based on plant raw materials

2021 ◽  
Vol 845 (1) ◽  
pp. 012114
Author(s):  
M V Manukovskaya ◽  
I P Shchetilina ◽  
Y N Pisklyukova ◽  
E A Klimova ◽  
M I Korystin
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

Abstract The development of targeted drinks is a priority in the field of healthy eating. For their production, plant raw materials are actively used, containing a wide variety of biologically active substances. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. Numerous studies have confirmed the high efficiency of ultrasonic effects on various technological processes. Ultrasonic extraction was carried out at t = 20 °C and an ultrasonic wave frequency of 22 kHz. As a result of research, it was found that with ultrasound exposure, an equilibrium state is achieved within 15 minutes. In order to develop new recipes for drinks, natural raw materials, their chemical composition and the effects on the human body have been studied. The selected ingredients in a certain quantitative ratio made it possible to obtain drinks with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the drink and the aftertaste, as evidenced by the comparative organoleptic evaluation of the samples. The functional properties of the developed drinks have been confirmed experimentally. In the drinks, the following were determined: the content of macronutrients, antioxidant activity, the content of vitamin C, the duration of the shelf life. The use of the method of ultrasonic extraction in the technology of preparing drinks allows one: to reduce the preparation time by half, to reduce the amount of raw materials by 15 %, to increase the content of macronutrients by 45 %, to increase the content of vitamin C by 35 %, to increase the antioxidant activity by 45-50 %, increase stability during storage by 50 – 60 %, increase organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional drinks.

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

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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