scholarly journals Blended fruit and vegetable juices based on small-fruited apples, pumpkin, mountain ash and honey

2018 ◽  
Vol 80 (3) ◽  
pp. 111-115
Author(s):  
A. S. Ovcharenko ◽  
E. A. Rasulova ◽  
O. V. Ivanova ◽  
N. A. Velichko
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Biologically Active ◽  
Soluble Solids ◽  
Check Sample ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Mountain Ash ◽  
Fruit And Vegetable Juices

Health and life expectancy of a person are largely related to the quality of food. Insufficient amount of biologically active substances (BAS) in the diet can lead to the development of alimentary diseases such as diabetes, cancer, diseases of the cardiovascular system. They are based on oxidative stress causing the development of inflammation. Natural antioxidants of plant origin – polyphenols and carotenoids reduce the risk of these diseases. To create blended juices of functional orientation, fruit and vegetable raw materials containing high concentrations of these compounds is suggested to use. Mountain ash and small-fruited Siberian apples are rich in flavonoids and hydroxycinnamic acids, pumpkin – carotenoids. Honey enriches the taste of the drink. Based on these components, recipes of blended fruit and vegetable juices with honey were created. Methods of research of organoleptic, physico-chemical and microbiological parameters, approved by normative and technical documentation, were used in the work. Four compositions that differ in the ratio of the ingredients were considered. According to the results of the organoleptic evaluation, the juice formulation was chosen, including 450 ml of juice of small-fruited apples, 400 ml of pumpkin juice, 100 ml of mountain ash syrup, 25 ml of honey and 25 ml of water on 1 liter juice. The main physicochemical indicators of the juice are determined: the mass fraction of soluble solids was 16.0%, the mass fraction of pulp was 4.5%, the mass fraction of sugar was 36.3%, the mass fraction of titrated acids in terms of malic acid was 0.45 %, pH was 3.7. Studies of microbiological safety were carried out. The check sample of juice corresponds to the industrial sterility indicators and regulatory and technical documentation.

OPTIMIZATION OF THE PROCESS OF CONCENTRATION OF THE EXTRACTS FROM FRUIT AND BERRY RAW MATERIALS

2019 ◽  
Author(s):  
С.Н. КРАВЧЕНКО ◽  
Д.М. ПОПОВ ◽  
А.О. РЕНЗЯЕВ ◽  
Е.С. МИЛЛЕР
Keyword(s):  
Vitamin C ◽  
Mass Fraction ◽  
Raw Materials ◽  
Extraction Process ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Soluble Solids ◽  
Initial Product ◽  
Horizontal Type ◽  
Active Substances

В настоящее время в производстве функциональных продуктов широко применяют концентрированные экстракты из плодовоягодного сырья, содержащие значительное количество биологически активных веществ и обладающие лечебными и профилактическими свойствами. Для получения конкурентоспособных продуктов высокого качества необходимо учитывать влияние множества факторов на процесс концентрирования экстрактов. Объектами настоящего исследования были вакуумный роторнопленочный испаритель горизонтального типа и экстракты из высушенных ягод черники, выработанные с использованием растворителей: воды, 30го водноспиртового раствора (СР30), 60го водноспиртового раствора (СР60), этанола и ультрафильтрата творожной сыворотки (УТС). Начальное содержание сухих растворимых веществ в экстракте составляло, масс.: водном 4,5 СР30 5,0 СР60 4,2 этанольном 3,5 УТС 9,6. Изучены параметры работы роторнопленочного испарителя: высота уровня перерабатываемой жидкости в аппарате, угловая скорость ротора, расход исходного продукта на коэффициент концентрирования, массовая доля сухих веществ, сохранность витамина С в экстракте. Определены рациональные режимы работы роторнопленочного испарителя: GH 2,64 кг/ч омега 0,8 с1 Н 0,11 м. Средний коэффициент теплопередачи К составил 962 Вт/(м2 К) потери витамина С не превысили 8,0. Установлены физикохимические показатели качества концентрированных экстрактов при рациональных параметрах процесса концентрирования: массовая доля сухих растворимых веществ 56,258,7 углеводов 39,942,8 органических кислот (в пересчете на яблочную кислоту) 4,15,2 дубильных веществ 2,43,1 бетакаротина 0,62,7 мг/100 г витамина С 80,7102,1 мг/100 г биофлавоноидов (по рутину) 40564729 мг/100 г. Полученные концентраты обладают выраженным приятным гармоничным вкусом, свойственным сырью, и не имеют уваренных тонов, что обеспечивает их широкое применение в производстве пищевых продуктов. Currently, in the production of functional products are widely used concentrated extracts from fruit and berry raw materials containing in its composition a significant amount of biologically active substances and having therapeutic and preventive properties. In order to obtain competitive products of high quality, it is necessary to take into account the influence of many factors on the process of concentration of extracts. The objects of this study were a vacuum rotary film evaporator of horizontal type and extracts from dried blueberries. Extractants selected: curd whey ultrafiltrate water, ethanol and their solutions. The content of dry soluble and biologically active substances in the extracts was determined by standard methods. It was established that the highest yield of 9293 of vitamin C is achieved when using as an extractant curd whey ultrafiltrate, bioflavonoids and tannins 30 and 60 aqueousalcoholic solution, respectively. The initial content of dry soluble substances in the extract was, mass.: water 4,5 30 aqueousalcoholic solution 5,0 60 aqueousalcoholic solution 4,2 ethanol 3,5 curd whey ultrafiltrate 9,6. The influence of the parameters of the rotorfilm evaporator: the height of the level of the processed liquid in the apparatus, the angular velocity of the rotor, the consumption of the initial product on the concentration coefficient, the mass fraction of solids, the preservation of vitamin C in the extract. The rational parameters of the extraction process were determined: GH 2,64 kg/h omega 0,8 s1 H 0,11 m the heat transfer coefficient in this case was 962 W/(m2 K), the yield of dry soluble and the amount of biologically active substances is close to the maximum, in particular, the loss of vitamin C did not exceed 8,0. The physical and chemical indicators of quality concentrated extracts of the rational process parameters concentration: mass fraction of soluble solids of 56,258,7 carbohydrates and 39,942,8 organic acids (in terms of malic acid) 4,15,2 tannins 2,43,1 betacarotene of 0,62,7 mg/100 g vitamin C 80,7 totaled 102,1 mg/100 g of bioflavonoids (for routine) 40564729 mg/100 g. The obtained concentrates have a pronounced pleasant, harmonious taste, characteristic of raw materials and boiled tones do not have, this provides them with wide application in the production of food products.

scholarly journals DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Y. Verkhivker ◽  
O. Myroshnichenko ◽  
S. Pavlenko
Keyword(s):  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Biologically Active ◽  
Animal Origin ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Relevant Today ◽  
Full Compliance ◽  
Vital Component ◽  
Vegetable Raw Materials

The problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

Justification of the possibility for obtaining meat culinary products using objects of marine origin

2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина
Keyword(s):  
Amino Acids ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Biologically Active ◽  
Poultry Meat ◽  
Amino Sugars ◽  
Main Ingredient ◽  
Organoleptic Evaluation ◽  
Marine Origin ◽  
Biological Value

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.

scholarly journals USE OF NON-TRADITIONAL RAW MATERIALS IN COLD SNACK TECHNOLOGY

2021 ◽  
Vol 295 (2) ◽  
pp. 239-244
Author(s):  
Artem ANTONENKO ◽  
◽  
Tetiana BROVENKO ◽  
Olena VASILENKO ◽  
Yuliia ZEMLINA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Daily Intake ◽  
Control Sample ◽  
Biologically Active ◽  
Nutrient Requirements ◽  
Organoleptic Evaluation ◽  
Dried Fruits ◽  
Organoleptic Characteristics ◽  
Sour Cream

The purpose of this research is to substantiate and develop the technology of vegetarian cold snacks “VegoShuba”. The object of the study is the technology of salad with the addition of nori leaves, Adyghe cheese, sour cream, asafetida and dried fruits “VegoShuba”. The article substantiates the expediency of using nori leaves, Adyghe cheese, vegetarian mayonnaise, chia seeds, asafetida and dried fruits (prunes and dried apricots) in the technology of vegetarian salad “VegoShuba”. On the basis of technological developments the technology of vegetarian salad “VegoShuba” is developed. The paper presents the results of research on quality indicators and calculates the chemical composition of the developed dish. During technological tests in the prototypes, herring was replaced with nori leaves, eggs – with Adygea cheese, mayonnaise – with sour cream with turmeric and black salt. The optimal amount of chia seeds, Adyghe cheese, asafetida and dried fruits was determined by organoleptic evaluation. After a study of organoleptic characteristics, it was determined that the highest organoleptic evaluation was obtained by experiment with the addition of chia seeds – 0.2 g, asafetida – 0.2 g, prunes – 3 g and dried apricots – 3 g. Analyzing the chemical composition of the vegetarian analogue of the classic dish “Herring under a fur coat” it is possible to observe considerable increase in the content of nutrients. Based on the analysis of the daily nutrient requirements of VegoShuba salad, there is an increase in the satisfaction of daily nutrient requirements, with the exception of vitamin B12. This dish can be recommended in the appropriate restaurants. Taking into account the research and calculations, a model of the quality of the developed dish was built, it reflects the percentage of nutrients in salads to the daily intake. Summarizing the results, we can conclude that the developed dish “VegoShuba” using nori leaves, Adyghe cheese, sour cream, chia seeds, asafetida and dried fruits in certain quantities have compared to the control sample increased biological value due to the variety of ingredients that have composition of biologically active substances and valuable nutrients, so it is a worthy alternative in vegetarian cuisine. The developed dish “VegoShuba” can be recommended for implementation in restaurants of Ukraine.

scholarly journals The usage of niche seeds flour in cupcake production technology

2021 ◽  
pp. 94-100
Author(s):  
Nataliia Sova ◽  
Kristina Khudaiberdiieva ◽  
Nataliia Kovalenko ◽  
Ilona Mykhnenko
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Caloric Content ◽  
Organoleptic Evaluation ◽  
Important Place ◽  
Physicochemical Quality ◽  
Energy Value

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

scholarly journals Development of chicken liver pate, combined with jelly

2020 ◽  
Vol 11 ◽  
pp. 84-91
Author(s):  
A.S. Shpak ◽  
◽  
V.N. Hramova ◽  
S.E. Bozhkova ◽  
S.A. Surkova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Chicken Liver ◽  
Laboratory Research ◽  
Mineral Element ◽  
Technical Documentation ◽  
Molding Method ◽  
Organoleptic Characteristics ◽  
The Cost

Aim. Development of chicken liver pate with improved consumer properties. Material and Methods. The production and research of the control and experimental samples was carried out according to generally accepted methods in accordance with the normative and technical documentation. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; energy value and iron content – by calculation method. Results. The paper presents and describes the technological scheme for the production of baked pate. The result of the analysis showed that the products are characterized by high organoleptic characteristics. Physicochemical indicators meet the requirements for meat-and-vegetable pate, ac-cording to scientific and technical documentation. The developed product - chicken liver pate, combined with pomegranate jelly, is a source of iron (at least 6.0 mg / 100 g) and replenishes the daily requirement for this mineral element by more than 50% (when using 100 g of the product). Conclusion. Developed chicken liver pate with pomegranate jelly, in the production of which inexpensive raw materials were used, which significantly reduces the cost of the finished product by reducing the content of chicken liver. The effectiveness of the development is confirmed by the innovative molding method (two-layer product) and functional properties (source of vitamins and minerals) of the developed pate.

scholarly journals TO THE QUESTION OF STANDARDIZATION OF THE TARRAGON RAW

2019 ◽  
pp. 58-62 ◽  
Author(s):  
N. N. Bakova ◽  
O. M. Shevchuk ◽  
L. A. Logvinenko ◽  
L. A. Timasheva
Keyword(s):  
Essential Oil ◽  
Mass Fraction ◽  
Raw Materials ◽  
Biologically Active ◽  
High Productivity ◽  
Type Size ◽  
Wet Weight ◽  
Technical Specifications ◽  
Main Components ◽  
Main Component

Tarragon (Artemisia dracunculus L.) is a spicy aromatic culture, perspective to use in the food and medical industry. In the collection of aromatic and medicinal plants of the Nikita Botanical Gardens, tarragon is represented by two varieties: Isumrud and Travnevy. The Isumrud variety is characterized by a high content of essential oil (0.6% of the wet weight) of the methylchavicol chemotype (the main component of the essential oil is methylchavicol, whose mass fraction is up to 91%) and is perspective to use not only as a spice, but also in medicine as a reducing facilities. The variety Travnevy contains only 0.1% of the essential oil from the wet mass of the sabineno-elemicin chemotype (the main components of the essential oil are sabinen (40.0%) and trans-from-iso-elemicin – 26.1%), characterized by high productivity of the aerial mass (12 kg/m2), the main direction of use in the food industry as a spice. Due to the lack of requirements for dry raw tarragon, we have developed a draft technical specifications for dry crushed tarragon raw materials TS 01.28.30-009-01579640-2018. Specifications apply to dried whole and crushed raw materials, intended for the manufacture of water and water-alcohol infusions, as a source of biologically active substances, as a component for seasonings to meat, fish dishes, for use in cooking, as well as in the production of alcohol and soft drinks. The main physicochemical indicators of whole and crushed tarragon raw materials (type, size, smell, taste, mass fraction of essential oil, impurities, moisture, ash) are presented.

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