scholarly journals Influence of storage conditions on the quality of jerusalem artichoke

2021 ◽  
pp. 121-124
Author(s):  
N. M. Mudrykh ◽  
S. A. Semakova
Keyword(s):  
Vitamin C ◽  
Quality Indicators ◽  
Temperature Regime ◽  
Mass Fraction ◽  
Jerusalem Artichoke ◽  
Storage Conditions ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Structural Relationships ◽  
Organoleptic Parameters

Relevance. Jerusalem artichoke is a culture that has recently received a lot of attention. It is used to prepare highly effective medicines, fruit and vegetable drinks and purees, and is also used in cooking. The issue of preserving Jerusalem artichoke tubers as a raw material source, a promising direction in the technology of functional products. The purpose of the research is to determine the influence of temperature storage regimes on the preservation of consumer qualities of Jerusalem artichoke tubers.Materials and methods. The object of research is Jerusalem artichoke tubers (Helianthus tuberosus L.). Plants were grown in the Perm region of the Perm kray. Tubers before being stored were sorted, washed, dried and placed in polymer bags. The test samples were stored at three temperature regime: -22…-18°C, 0…4 and 18…22°C for 3 months. Samples were taken every 30 days. The quality was assessed by organoleptic parameters, dry matter content, total sugar, inulin and vitamin C. Construction of models for predicting the quality indicators of Jerusalem artichoke was carried out on the basis of structural relationships with storage conditions, which were established using two approaches: correlation and information-logical.Results. Organoleptic parameters of tubers of the studied samples met the requirements of GOST 32790-2014. The mass fraction of total sugar and vitamin C at 18…22°C decreased relative to the initial content by 10.8 and 57.8%. Storage of tubers is accompanied by a decrease in inulin, and after three months, its mass fraction was lower than the original by 61.9 %. Using correlation analysis, linear structural relationships between quality indicators and storage conditions were established, according to which the content of carbohydrates and vitamin C primarily depends on the temperature regime (r=-0.8-0.4), and secondly – on the storage conditions term (r =-0,3-0,3). The use of the information-logical method allowed us to confirm the established correlation relations. The obtained adequate models for predicting the level of quality characteristics of tubers, depending on the storage period and temperature regime, allow you if necessary to quickly change the storage conditions. The analysis made it possible to identify the optimal term and temperature regime of storage of tubers.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

scholarly journals RESEARCH OF THE POSSIBILITY OF USING OF WORT WITH ADDING TOPINAMBUR IN THE PRODUCTION OF YEAST SACCHAROMYCES

2021 ◽  
Vol 2 (37) ◽  
pp. 124-127
Author(s):  
V. Gulyaev ◽  
O. Maznytska ◽  
A. Anatsky ◽  
A. Pasenko
Keyword(s):  
Carbon Dioxide ◽  
Quality Indicators ◽  
Mass Fraction ◽  
Physiological State ◽  
Control Sample ◽  
Jerusalem Artichoke ◽  
Partial Replacement ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Physico Chemical

The article presents the results of experimental studies of the quality indicators of beer wort and young beer obtained using malt wort with the addition of Jerusalem artichoke when hopping with granulated hops and using a pure culture of Saccharomyces carlsbergensis 131 K. yeast. Jerusalem artichoke tuberosus tubers contain carbohydrates: inulin, fructosans. Inulin (С6Н10О5)n is a polysaccharide consisting mainly of D-fructose residues (35-42 units) connected by l,2-glucosidic bonds. Own enzymes take part in saccharification of reserve polysaccharides of Jerusalem artichoke tubers, including inulase (β-1,2-fructan-fructanohydrolase), which hydrolyzes β-1,2-bonds in inulin by the formation of 95% fructose and of 5% of glucose. Therefore, the malt wort from Jerusalem artichoke mainly contains fructose, which is easily fermented with brewer's yeast to alcohol and carbon dioxide. The determination of organoleptic and physico-chemical quality indicators of beer wort and young beer based on malt with the addition of Jerusalem artichoke was performed according to generally accepted methods. The morphological and physiological state of brewer's yeast was studied by microscopy. The organoleptic characteristics of beer wort and beer were determined according to DSTU 7103: 2009, physico-chemical: mass fraction of alcohol and calculation of solids in the initial wort – in accordance with GOST 12787-81; acidity – respectively with GOST 12788-87; color – according to GOST 12789-87, carbon dioxide – according to GOST 12790-81. Active acidity was measured by a laboratory ionometer «И-160МИ». The compliance of beer quality indicators as a finished product was determined according to DSTU 3888: 2015. It was revealed that the addition of Jerusalem artichoke wort to malt causes an increase in the degree of fermentation and the mass fraction of alcohol in young beer. There was also an increase in the color of the young beer compared to the control sample. Therefore, the replacement of 10% malt with Jerusalem artichoke can be recommended only for the manufacture of dark beers. In brewing technology, classic beer malt wort can be diluted with Jerusalem artichoke tubers wort. Yeast works equally well in the wort composition. The addition of Jerusalem artichoke wort improves the fermentation process and contributes to the accumulation of yeast biomass. Partial replacement of the classic malt wort with Jerusalem artichoke tubers has economically feasible because it will reduce the cost of producing beer and brewer's yeast.Jerusalem artichoke raw materials are more affordable and cheaper than malt. The product obtained as a result of fermentation  – dark beer has satisfactory organoleptic properties, a sweetish aftertaste and a light sunflower aftertaste.

Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

2021 ◽  
pp. 86-91
Author(s):  
Татьяна Сергеевна Пучкова ◽  
Василий Аркадьевич Бызов ◽  
Дания Мустафиевна Пихало ◽  
Оксана Михайловна Карасева
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Raw Material ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Hydrolysis Of

Исследования по разработке требований к показателям качества топинамбура и цикория проведены с использованием отечественных и импортных сортов топинамбура из Костромской обл. (ООО «ВИВА»), цикория из Московской обл. (ООО «Современник») урожая 2017-2018 гг. Исследуемые образцы были проанализированы на показатели качества: массовая доля сухого вещества в соке, стружке; углеводный состав экстракта, полученного горячей водной диффузией стружки топинамбура или цикория; углеводный состав в пересчете в г/на 100 г инулинсодержащего сырья. Установлено, что свежеубранные клубни топинамбура содержат 14-19 % углеводов, в том числе 12-17 % инулина, 1,0-1,6 % ди- и моносахаридов; корнеплоды цикория - 17-19 % углеводов, в том числе 15-17 % инулина, 1,0-2,4 % ди- и моносахаридов. В результате разработаны требования к инулинсодержащему сырью для переработки на инулин: массовая доля сухого вещества в клубнях топинамбура и корнеплодах цикория - не менее 22 %, массовая доля инулина - не менее 14 %, массовая доля ди- и моносахаридов - не более 2 %. Разработана принципиальная универсальная технологическая схема переработки инулинсодержащего сырья на инулин и его производные - олигофруктозу и фруктозный сироп. Определены технологические режимы проведения непрерывной диффузии из стружки сырья: температура 80…85 °С, продолжительность процесса - 1 ч, величина гидромодуля - 1:2. Разработаны методы очистки инулинсодержащего экстракта: кислотная коагуляция, очистка активным углем, двухступенчатая ионообменная очистка по схеме К1+А1+К2+А2. В результате очистки примеси сиропа снижаются в десятки раз: цветность - не более 0,5 ед. опт. пл.; массовая доля протеина - не более 0,5 %; золы - не более 0,2 %. Для получения олигофруктозы или фруктозного сиропа предложено проводить неполный или полный гидролиз очищенного сиропа с использованием ферментных препаратов инулиназы компании «Новозаймс» (Дания). Определены оптимальные условия гидролиза инулина для получения олигофруктозы: Т=55…58 °С; рН 4,7-5,2; СВ=19-20 % при продолжительности 22-24 ч и дозировке препарата 0,3-0,4 ед. INU/г СВ. Разработанная технология позволит создать отечественные продукты рационального оздоровительно-профилактического, диетического и диабетического назначения для функционального питания населения. Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC «VIVA»), chicory from the Moscow region. (LLC «Sovremennik») harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °С, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °С; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

scholarly journals Stability of showing of biochemical traits of courgette fruits under different conditions of growing linear material

2020 ◽  
Vol 11 (3) ◽  
pp. 70-79
Author(s):  
S. I. Kondratenko ◽  
◽  
T. V. Shevchenko ◽  
O. V. Sergienko ◽  
O. P. Samovol ◽  
...  
Keyword(s):  
Vitamin C ◽  
Dry Matter ◽  
Climatic Conditions ◽  
Matter Content ◽  
Total Sugar ◽  
Dry Matter Content ◽  
Organic Cultivation ◽  
Linear Material ◽  
The Creation ◽  
Growing Conditions

In connection with the development of organic vegetable growing in Ukraine, the topical issue of courgette breeding is the creation of varieties and hybrids of F1 with maximum adaptability to soil and climatic conditions of cultivation. The purpose of research is to identify genetic sources for the breeding of courgette with a stable manifestation of biochemical characteristics of the fruit. Breeding work was carried out with 20 lines of courgette of different geographical origin. Evaluation of linear genotypes was performed on the following indicators – general (GACi) and specific adaptive capacity (SACi), relative stability (Sgi), coefficient of ecological plasticity (bi) and selection value (BVGi). Courgette lines with a high content of dry matter, total sugar and vitamin C in fruits in the phase of technical ripeness have been created. Among them, 2 highly adaptive lines, which simultaneously exceeded the standard variety Chaklun in terms of dry matter content (4.46… 4.71%) and total sugar (2.77… 2.84%). Highly adaptive lines, better than the standard grade for the manifestation of one feature - the dry matter content – 1 line (4.58%), total sugar – 3 lines (2.72… 2.77%), vitamin C – 2 lines 14.93… 15.55 mg / 100 g). Low dependence on growing conditions at the same time on the manifestation of 2 traits (dry matter content and vitamin C in the fruit) was demonstrated by 3 lines (-1 Less than bi Greater than 1). The obtained lines are a valuable source material for the creation of varieties and hybrids of courgette F1, suitable for organic cultivation technologies with high quality fruits in the phase of technical maturity.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals Quality aspects of pepino dulce fruits in distinct ripening stages, packaging forms and storage conditions

2020 ◽  
Vol 23 ◽  
Author(s):  
Neide Botrel ◽  
Raphael Augusto de Castro e Melo
Keyword(s):  
Fruit Quality ◽  
Block Design ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Matter Content ◽  
Soluble Solids ◽  
Small Scale ◽  
Dry Matter Content ◽  
Ripening Stages ◽  
Quality Aspects

Abstract Pepino dulce (Solanum muricatum Aiton) or Pepino has been growing to produce edible, juicy and attractive fruits. The imported fruits and national small scale of Pepino dulce production are currently stored and commercialized under the absence of postharvest handling recommendations. Therefore, this work aimed to evaluate the quality aspects of Pepino dulce fruits in distinct ripening stages, forms of packaging and conditions of storage. The trial was conducted in a 2x2x2 factorial scheme - 2 ripening stages (ripe and immature) x 2 forms of packaging (with and without wrapping in plastic film) x 2 conditions of storage (room: 25 °C ± 2 ºC and 57% ± 5% of relative humidity (RH); cold: under refrigeration 10 °C ± 2 °C and 85% ± 5% of RH) – in a complete randomized block design. Fruit quality attributes, such as vitamin C, chemical and phenolic content, fruit color (mesocarp), firmness, dry matter content, total titratable acidity (TA), total soluble solids and pH, were evaluated. Fruits showed a centesimal composition with low calories and a significant content of potassium (K), phosphorus (P) and magnesium (Mg), which can contribute to the daily supply of these elements. For commercialization purposes, the association of packaging (plastic wrapping film) and refrigerated storage (cold: 10 °C ± 2 °C and 85% ± 5% of RH) to maintain the characteristics of fruit quality after a 15 days period is more important than its individual use.

scholarly journals RESEARCH OF THE QUALITATIVE COMPOSITION OF MILK OF COWS OF UKRAINIAN BROWN DAIRY BREED

2017 ◽  
Vol 53 ◽  
pp. 185-190
Author(s):  
Y. I. Sklyarenko ◽  
T. O. Chernyavska ◽  
L. V. Bondarchuk
Keyword(s):  
Quality Indicators ◽  
Milk Production ◽  
Dry Matter ◽  
Fat Content ◽  
Matter Content ◽  
Milk Quality ◽  
State Enterprise ◽  
Dry Matter Content ◽  
Qualitative Composition ◽  
Dairy Breed

The aim of the research – is to study the qualitative composition of milk of cows of Ukrainian brown dairy breed in terms of households and in the context of genealogical descent. Method. Research conducted under the conditions of the State Enterprise "Pilot Farm of the Institute of Agriculture of Northern East of NAAS» in Sumy region, Enterprize of Additional Liability “Mayak” in Trostyanetc region, State Enterprise "Pilot Farm Agricultural Firm “Nadiya” of the Institute of Agriculture of Northern East of NAAS» in Romny region. Milk production was assessed by monthly milking control with sampling of milk. Quality indicators measured in the laboratory of the former Sumy State Breeding Center on the equipment of Bentley. We investigated the percentage of fat, percentage of protein, including casein, percentage of dry matter, skimmed residue, contents of somatic cells. Biometric processing of results was carried out by the conventional method (Plohynskoho M.O., 1969), using software Statistica 6.0. The results of the research. Studies have been conducted on the content of fat, protein, casein, lactose and somatic cell count in cow milk. Established difference of qualitative composition of milk of cows depending on the households and on the genealogical origin of the animals. Analysis of our studies indicate that the level of quality indicators of milk production of animals of Ukrainian brown dairy breeds in different farms is significantly different. All the main indicators of quality prevailed in animals of Enterprize of Additional Liability “Mayak”. For the fat content of milk cows of Distinkshna line 159523 were dominated. They though not significantly, but dominated the animals of Eleganta 148551 and Laddi 125640 lines for 0.16% and 0.19% respectively. The substantial significant difference of the content of lactose in the milk of cows of different lines is not set. Animals of Distinkshna line 159523 significantly superior cows of Eleganta 148551 and Laddi 125640 lines for the protein, for 0,24% (P < 0,05) and 0,32% (P < 0,05) respectively. For the casein content they were significantly superior then Laddi 125640 line cows – on 0,24% (P < 0,05). For the dry matter content and skimmed milk residue animals of Distinkshna line 159523 also have the advantage. Conclusions. As a result of studies found that the level of quality indicators of milk production in animals of Ukrainian brown dairy breed in different farms is significantly different. So fat content in milk varies 3,43–3,98%; protein content – 3,10–3,55%; casein content – 2,83–3,31%; dry matter content – 12,4–13,1%, fat-free dry milk residue – 8,95–9,13%. The dependence of milk quality indicators based on linear descent. For the main indices are preferred animals of Distinkshna line 159523.

THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT

2020 ◽  
pp. 152-158
Author(s):  
O. Skokowa ◽  
J. Chekanowa ◽  
А. Demyanets
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Component Composition ◽  
Fat Content ◽  
Continuous Method ◽  
Low Fat ◽  
Standard Temperature ◽  
Sour Cream

The dynamics of changes in organoleptic parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.

Sign in / Sign up

Export Citation Format

Share Document