scholarly journals New types of chopped semi-finished products development

2019 ◽  
Vol 81 (2) ◽  
pp. 70-75
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko ◽  
E. P. Miroshnikova
Keyword(s):  
Red Wine ◽  
Low Cost ◽  
Food Product ◽  
Lemon Juice ◽  
Raw Material ◽  
Regime Changes ◽  
Organoleptic Characteristics ◽  
Calcium Magnesium ◽  
Pomegranate Seeds ◽  
New Generation

Nowadays there is a need to develop new recipes and technologies that allow the production of chopped semi-finished products with a relatively low cost, original taste and long shelf life. Various curing mixtures, marinades, acid-containing products, seasonings and spices are used to improve the organoleptic characteristics of chopped semi-finished products. They include beer, red wine, lemon juice, marinade (laurel leaves, salt, black peppers, onions, lemon juice or vinegar).Today marinades are a new and little studied raw material for the production of semi-finished products. They give the meat a delicate texture, a pleasant aroma and can eliminate or weaken the undesirable odor, which is achieved by various spices and seasonings adding. The problem of chopped semi-finished products assortment expanding was considered in this paper. The recipe for chopped semi-finished products “Nur” based on several types of marinades with the application of fresh pomegranate seeds was developed to obtain an “original” and unusual new-generation food product. Fresh pomegranate seeds, which give the cutlets an unusual sweet and sour taste, were used in the recipe for all types of cutlets. The composition of the seeds of this fruit includes 15 amino acids and a large amount of fatty acids. Pomegranate is rich in carbohydrates, important B vitamins and vitamin C, minerals (calcium, magnesium, iron). Four types of chopped "Nur" cutlets with pomegranate and Lingonberry, Basil, Picantillo marinades and without adding marinade were made for research. The developed assortment of chopped semi-finished products has high nutritional and biological value, good organoleptic characteristics with a pronounced taste. According to the organoleptic indicators, the best is the chopped Nur cutlet with pomegranate and the addition of Picantillo marinade. Analyzing the data of studies on storage capacity, it should be noted that, subject to the established regime, changes in organoleptic indicators during storage are insignificant. When developing chopped "Nur" cutlets with pomegranate, the Lingonberry, Basil, Picantillo marinades, produced under the Cetrina trademark, cope successfully with the task of flavoring improving.

scholarly journals The Importance and Prospects of the Use of Algae in Agribusiness

2020 ◽  
Vol 12 (14) ◽  
pp. 5669
Author(s):  
Arkadiusz Piwowar ◽  
Joanna Harasym
Keyword(s):  
Rural Areas ◽  
Agricultural Production ◽  
Low Cost ◽  
High Growth ◽  
Food Product ◽  
Feed Additives ◽  
Raw Material ◽  
Biogenic Elements ◽  
Conventional Agriculture ◽  
Algae Biomass

Agribusiness could be the most promising sector for algae biomass exploitation and popularization. In this paper we summarize the scope of interests in agribusiness which can be fulfilled with algae exploitation. A high growth rate, a high ability to bind carbon dioxide and the potential to accumulate biogenic elements and light metals mean that algae can be used as a raw material for production of biofertilizers, biopesticides, feeds and feed additives. The use of the means of agricultural production based on algae can take place both in organic and conventional agriculture. The development of innovative and low-cost technologies of algae production, including the possibilities of their use in rural areas, provide a basis for changes, improvements and modifications to the existing solutions in the scope of production and use of industrial means of agricultural production. We also show that although there are quite diverse methods of production, and various micro and macro species diversified in chemical content, the economic viability of algae-based agribusiness is still in its infancy. The wide utilization of algae for food product manufacturing opens alternative ways for food acquisition, protecting both the food supply and the planet’s resources. The sustainability aspects of mass algae production implementation seem to be indisputable regarding possible benefits resulting from such technology. The versatility of algae application in food products, along with the very high nutritive and bioactive profile of this ingredient, make this resource of high importance in a low-emission economy.

scholarly journals The Effect of Freeze Dried Lactobacillus acidophilus Culture Concentration an Microbiological and Organoleptic Characteristics of Synbiotic Biscuits Made From Sorghum Flour and Soybean Flour

2017 ◽  
Vol 1 (2) ◽  
pp. 36 ◽  
Author(s):  
Een Sukarminah ◽  
Endah Wulandari ◽  
Debby Moody Sumanti ◽  
Efri Mardawati ◽  
Elazmanawati Lembong ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Block Design ◽  
Food Product ◽  
Raw Material ◽  
Soybean Flour ◽  
Sorghum Flour ◽  
Organoleptic Characteristics ◽  
Randomized Block Design ◽  
Freeze Dried ◽  
Bacterial Content

Sorghum flour and soybean flour can be processed as the main raw material in the manufacture of functional food product, namely synbiotic biscuits with addition of freeze dried Lactobacillus acidophilus culture. The purpose of study was to determine the concentration of freeze dried L. acidophilus culture on synbiotic biscuits made from sorghum flour and soybean flour with the best microbiological and organoleptic characteristics. The research method used was randomized block design with 4 treatments and 3 replications. The treatments were the freeze dried L. acidophilus concentration 8%, 10%, 12%, and 14%. The results of study showed that the addition of freeze dried culture of L. acidophilus to the synbiotic biscuits made from sorghum flour and soybean flour gave a significant different effect on total L. acidophilus probiotic bacteria, aroma and yield, but did not give a significant effect on the color, taste and texture preferences. Synbiotic biscuits made from sorghum flour and soybean flour with the addition of freeze dried L. acidophilus concentration of 14% (w/w) were selected as the synbiotic biscuit with the best characteristic with total bacterial content of probiotics 10,67 Log CFU g-1, were perceived a bit like to like by the panelist and the obtained yield was 92,14%.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

scholarly journals Red wine-inspired tannic acid–KH561 copolymer: its adhesive properties and its application in wound healing

RSC Advances ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 5182-5191
Author(s):  
Chen Chen ◽  
Xiao Yang ◽  
Shu-jing Li ◽  
Feng-jun Ma ◽  
Xiao Yan ◽  
...  
Keyword(s):  
Wound Healing ◽  
Tannic Acid ◽  
Red Wine ◽  
Low Cost ◽  
Raw Material ◽  
Wound Dressings ◽  
Synthetic Route ◽  
Coating Properties ◽  
Adhesive Properties

Inspired by the coating properties of red wine on various surfaces, tannic acid hardened KH561 (TA561) copolymer was fabricated for wound dressings. The synthetic route was facile, robust and the related raw material was low-cost.

PRODUCTOS ELABORADOS CON VERDOLAGA (PORTULACA OLERACEA L.): VALORACIÓN NUTRICIONAL, CONOCIMIENTO, CARACTERÍSTICAS ORGANOLÉPTICAS, ACEPTABILIDAD Y SATISFACCIÓN

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Felicitas María del Rosario Rodríguez Vieyra ◽  
◽  
Ivanna Novotny Núñez ◽  
María Elena Fátima Nader Macías
Keyword(s):  
Low Cost ◽  
Daily Intake ◽  
Portulaca Oleracea ◽  
Raw Material ◽  
Easy Access ◽  
Human Consumption ◽  
Adult Women ◽  
Nutritional Properties ◽  
Cross Sectional ◽  
Organoleptic Characteristics

Introduction: portulaca oleracea, known as purslane (verdolaga), culturally considered an undergrowth, has multiple beneficial properties allowing to be used as a food, due to its easy access and low cost. There are not many studies on the subject. Objectives: the objective of present work was to prepare food products using purslane as raw material, with adequate organoleptic characteristics. To calculate their nutritional value and to determine the recommended dietary allowance (RDA) percentage they cover. Also, to identify the level of knowledge that a certain population has about purslane and its nutritional properties, and to define the organoleptic characteristics of the foods elaborated, evaluating the degree of acceptability and satisfaction in the population under study. Materials and methods: the study was descriptive, nonexperimental and experimental (pre-experiment), cross-sectional. Three preparations with purslane were elaborated and subjected to tasting: soup (S), omelette (O) and salad (E). Results: tthe caloric value per serving of the preparations was S: 24.2 kcal/200 g; O: 129.2 Kcal/200 g, and E: 116.16 kcal/150 g. The percentages of RDA covered by a serving of each food were: S: 1.21% kcal, 1.31% carbohydrates, 1.96% proteins, 0.54% fats; T: 6.43% kcal, 3.48% carbohydrates, 9.54% proteins, 11.81% fats, and E: 5.8% kcal, 5.06% carbohydrates, 4.28% proteins and 8.6% fats. The values were calculated on referred to the recommended daily intake (RDI), which are: 2,000 kcal, 300 g carbohydrates, 75 g proteins y 55 g fats, defined to a group of adult women and men between 18 and 60 years old. The sample included 50 people with 42 years average age, 58% female and 42%male, 40% with secondary studies, 34% university (N=17), 18% tertiary (N=9) and 8% primary. 76% of the participants presented a low knowledge about purslane and its nutritional properties. The preparations were satisfactory for 82% of the participants and accepted by 90%. Conclusions: due to the suggested nutritional properties and its versatility for its incorporation in various recipes, purslane can be indicated as an excellent alternative for human consumption.

scholarly journals Prospects for Salted Pacific Sardine (Ivasi) as a Raw Material for Emulsion Products

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 70-76
Author(s):  
Denis Poleshuk ◽  
Svetlana Maksimova ◽  
Viktorya Poleschuk ◽  
Svetlana Ponomarenko ◽  
Anton Tabakaev
Keyword(s):  
Far East ◽  
Storage Period ◽  
Food Product ◽  
Raw Material ◽  
Technological Parameters ◽  
Salted Fish ◽  
Organoleptic Characteristics ◽  
The Pacific ◽  
Pacific Sardine ◽  
Frozen Fish

Expanding the range of functional food products is one of the important tasks of the Russian state policy to improve the population health. Water bioresources due to their high biological value consists of the potential for creating such products. The article presents the technological characteristics of the Pacific salted sardine (iwasi) as a promising highfat raw material rich in valuable natural lipids for multi-component emulsion products. The Pacific sardine (ivasi) extracted in the far East is a mass object of marine fishing. However, the food production from the sardines is currently limited by frozen and salted fish. In order to expand the food product range from the Pacific sardine (ivasi), the paper concerns the technological parameters of the salted fish production process and justification of its use as a basis for emulsion systems. The authors present technological scheme for obtaining salted Pacific sardine (iwashi) from frozen fish. The dynamic analysis of proteolysis indicators during the storage period of salted sardines indicates an active accumulation of protein breakdown products during the protein component destruction. Organoleptic assessment of salted fish performed in the third and fourth months of storage showed that, in the absence of discrediting organoleptic signs in the samples under study, a man recorded the destruction of the abdominal area in the fourth month of storage. The rheological studies results of finely ground muscle tissue of salted sardines, in comparison with frozen fish, demonstrate an increase in these indicators in the proteolysis process. Biochemical, rheological and organoleptic characteristics of salted Pacific sardine (iwasi) in the fourth month of storage indicate its high raw material potential for use in the technology of emulsion products.

scholarly journals Mejoramiento de la textura de un producto reconstituido de trozos de camarón empleando la enzima Transglutaminasa.// Improvement of the texture of a reconstituted product based on shrimp pieces using the enzyme transglutaminase

Ciencia Unemi ◽  
2017 ◽  
Vol 10 (24) ◽  
pp. 74
Author(s):  
Denisse Álvarez Anchundia ◽  
María Fernanda Carrillo ◽  
Nibia Novillo Luzuriaga ◽  
Rigoberto Peñafiel León
Keyword(s):  
Litopenaeus Vannamei ◽  
Food Product ◽  
Raw Material ◽  
Added Value ◽  
Nutritional Content ◽  
High Quality ◽  
Sensorial Analysis ◽  
Excellent Quality ◽  
Organoleptic Characteristics ◽  
Wide Range

La Costa Ecuatoriana alberga diferentes especies de camarones de alta calidad y  gran interés comercial, entre ellos destaca el  Litopenaeus vannamei debido a su mayor adaptación en la  acuacultura. En la amplia gama de mariscos, el camarón cumple el más alto potencial de materia prima cuando se lo transforma en productos que contengan mayor valor agregado debido a  sus características organolépticas y excelente calidad, además parte del camarón cosechado  o extraído del mar  no se exporta, puesto que existe un subproducto que incumple  las exigencias de los importadores debido a que se encuentra  troceado y se conoce  como venta local o  camarón quebrado. La enzima transglutaminasa con sus propiedades de ligar  proteínas, es un ingrediente clave para reconstituir estos pedazos de bajo valor comercial. El objetivo de este  estudio fue desarrollar un producto alimenticio reconstituido a base de pedazos de camarón con una mejor adherencia y compactación en la proteína de la carne del crustáceo. Se evaluó mediante  análisis sensorial la aceptabilidad de esta enzima en el producto elaborado, obteniendo mayor preferencia los productos con transglutaminasa por su textura y sabor, cabe destacar que las características organolépticas y el contenido nutricional del camarón no fueron alterados de acuerdo a los análisis realizados.ABSTRACTThe Ecuadorian Coast hosts different species of shrimp of high quality and commercial interest, among them Litopenaeus vannamei stands out due to its greater adaptation in aquaculture. Shrimp fulfills the highest potential of raw material, when it is transformed into products that contain greater added value due to its organoleptic characteristics and excellent quality, in the wide range of seafood. In addition, part of the shrimp harvested or extracted from the sea is not exported, since there is a sub-product that does not meet the requirements of importers because it is cut up and is known as local sale or broken shrimp. The enzyme transglutaminase with its properties of binding protein is a key ingredient to reconstitute these pieces of low commercial value. The objective of this study was to develop a reconstituted food product based on pieces of shrimp with better adhesion and compaction in the crustacean meat protein. The acceptability of this enzyme in the processed product was evaluated by sensorial analysis, obtaining more preference the products with transglutaminase for their texture and flavor, it should be noted that the organoleptic characteristics and the nutritional content of the shrimp were not altered according to the analyzes carried out.

scholarly journals Removal of Cadmium(II) from Water using Modified Citrus limettioides Peels: Thermodynamic and Isotherm Studies

2019 ◽  
Vol 32 (1) ◽  
pp. 73-78
Author(s):  
P. Janaki ◽  
R. Sudha ◽  
T.S. Sribharathi ◽  
P. Anitha ◽  
K. Poornima ◽  
...  
Keyword(s):  
Adsorption Process ◽  
Low Cost ◽  
Raw Material ◽  
Isotherm Models ◽  
Batch Adsorption ◽  
Adsorption Method ◽  
Chemically Modified ◽  
Adsorption Performance ◽  
Monolayer Adsorption ◽  
Isotherm Equations

The adsorption performance of sulphuric acid treated low cost adsorbent synthesized by using Citrus limettioides peel as an effective raw material for the removal of cadmium(II) from water. The batch adsorption method was carried out to optimize some parameters like contact time, pH and adsorbent dose. The nonlinear isotherm equations were used to calculate the different isotherm constant of five isotherm models namely Freundlich, Langmuir, Dubinin-Radushkevich, Redlich-Peterson and Sips. The Langmuir monolayer adsorption capacity of chemically modified Citrus limettioides peel was found to be 287.60 mg g-1. The negative values of ΔGº and ΔHº showed that the adsorption process is spontaneous and exothermic.

Feasibility of cereal straw for industrial utilization in Minnesota

2000 ◽  
Vol 15 (1) ◽  
pp. 2-8 ◽  
Author(s):  
N.C. Wagner ◽  
S. Ramaswamy ◽  
U. Tschirner
Keyword(s):  
Animal Feed ◽  
Raw Materials ◽  
Low Cost ◽  
Economic Feasibility ◽  
Raw Material ◽  
Cereal Straw ◽  
Industrial Utilization ◽  
Industrial Use ◽  
On Farm ◽  
And Storage

AbstractA pre-economic feasibility study was undertaken to determine the potential of cereal straw for industrial utilization in Minnesota. Specifically, utilizing straw for pulp and paper manufacture was of interest. The availability of cereal straw fiber supplies at various locations across the state of Minnesota, along with pre-processing issues such as transportation, harvesting, handling, and storage, are discussed and priced. The greatest economic advantage of straw for industrial use appears to be the low cost of the raw material compared to traditional raw materials. This also provides an excellent opportunity for additional income for farmers. The methodology and information provided here should be helpful in evaluating the feasibility of utilizing straw for other industrial purposes in other parts of the world. However, in some Third World countries, long-standing on-farm, traditional uses of cereal straws for fuel, fiber, and animal feed may limit their availability for industrial utilization.

Advances in absorbents and techniques used in wet and dry FGD: a critical review

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Lokesh Kumar ◽  
Susanta Kumar Jana
Keyword(s):  
Power Plants ◽  
Low Cost ◽  
Fine Particulate Matter ◽  
Packed Column ◽  
Toxic Substance ◽  
Cost Effective ◽  
Solid Wastes ◽  
Raw Material ◽  
Process Industries ◽  
Slurry Bubble Columns

Abstract Sulfur dioxide is considered as an extremely harmful and toxic substance among the air pollutants emitted from the lignite- and other high-sulfur-coal based power plants, old tires processing units, smelters, and many other process industries. Various types of absorbents and desulfurization technologies have been developed and adopted by the industries to reduce the emission rate of SO2 gas. The present paper focuses on the ongoing advances in the development of varieties of regenerative and non-regenerative absorbents viz., Ca-based, Mg-based, Fe-based, Na-based, N2-based, and others along with various FGD technology, viz., wet, dry or semi-dry processes. Additionally, different types of contactors viz., packed column, jet column, spray tower, and slurry bubble columns along with their significant operational and design features have also been discussed. In the existing or newly installed limestone-based FGD plants, an increasing trend of the utilization of newly developed technologies such as limestone forced oxidation (LSFO) and magnesium-enhanced lime (MEL) are being used at an increasing rate. However, the development of low-cost sorbents, particularly suitable solid wastes, for the abatement of SO2 emission needs to be explored sincerely. Many such wastes cause air pollution by way of entrainment of fine particulate matter (PM), groundwater contamination by its leaching, or brings damage to crops due to its spreading onto the cultivation land. One such pollutant is marble waste and in this work, this has been suggested as a suitable substitute to limestone and cost-effective sorbent for the desulfurization of flue gases. The product of this process being sellable in the market or may be used as a raw material in several industries, it can also prove to be an important route of recycling and reuse of one of the air and water-polluting solid wastes.

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