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

QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

2021 ◽  
Author(s):  
Г.О. МАГОМЕДОВ ◽  
И.В. ПЛОТНИКОВА ◽  
М.Г. МАГОМЕДОВ ◽  
В.В. ТРОЩЕНКО
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Caloric Content ◽  
Competitive Advantages ◽  
Mass Analysis ◽  
Calorie Content ◽  
Gel Forming Ability ◽  
Reducing Substances

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

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 Analysis of Quality of Backyard Compost and Its Potential Utilization as a Circular Bio-Waste Source

2021 ◽  
Vol 11 (10) ◽  
pp. 4392
Author(s):  
Apolka Ujj ◽  
Kinga Percsi ◽  
Andras Beres ◽  
Laszlo Aleksza ◽  
Fernanda Ramos Diaz ◽  
...  
Keyword(s):  
Crop Production ◽  
Basic Education ◽  
Raw Materials ◽  
Nutrient Content ◽  
Quality Analysis ◽  
Weed Seed ◽  
Quality Properties ◽  
Seed Dispersion ◽  
Materials Used

The use and quality analysis of household compost have become very important issues in recent years due to the increasing interest in local food production and safe, self-produced food. The phenomenon was further exacerbated by the COVID-19 pandemic quarantine period, which gave new impetus to the growth of small home gardens. However, the knowledge associated with making high-quality compost is often lacking in home gardeners. Therefore, the objective of this research was to find answers to the following questions: can the quality of backyard compost be considered safe in terms of toxicity and nutrient content? Can weed seed dispersion affect the usability of backyard compost? In general, can the circulation of organic matter be increased with the spread of home composting? In this study, 16 different house composts were analysed for stability, weed seed contamination, toxic elements, and nutrient content using analysis of variance. The results of the research showed that the quality properties of the composts (including their weed seed dispersion effect) were greatly influenced by the different techniques and raw materials used. The toxicity levels, as well as the content of macro and microelements, were within the parameters of safe-quality compost. The specific macronutrient (Ca, Mg) and micronutrient (Fe, Mn) contents of the tested composts have a similar and, in some cases, more favorable nutrient supply capacity in crop production than the frequently-used cow manure-based composts. With a plan of basic education on composting, there is potential to encourage farmyard composting.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

The Issue of Increasing the Products Durability Made of Fine-Grain Concrete

2018 ◽  
Vol 931 ◽  
pp. 537-543
Author(s):  
Elizaveta O. Lotoshnikova ◽  
Leonid M. Usepyan ◽  
Valeriya N. Telegina ◽  
Elzara O. Tsybenko
Keyword(s):  
Experimental Approach ◽  
Raw Materials ◽  
Practical Implementation ◽  
Technological Method ◽  
Fine Grain ◽  
Materials Used

The article presents a technique for assigning the composition of the agglutinant sand, which is based on the calculation and experimental approach to determining the composition, taking into account the quality of raw materials used and the requirements for the properties of concrete products produced. The obtained results served as the basis for the practical implementation of the proposed technological method of increasing the small-sized products durability made of fine-grain concrete.

scholarly journals Microscopic studies new sponge semi-finished cake

2018 ◽  
Vol 20 (90) ◽  
pp. 75-78
Author(s):  
M. I. Fil ◽  
T. O. Koropetska
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Sugar Content ◽  
Protein Molecule ◽  
Raw Material ◽  
Sponge Cake ◽  
Microscopic Studies ◽  
Thin Crust ◽  
Pumpkin Powder

The widespread introduction of non-traditional and local types of raw materials and the development of new types of products on their basis should be combined with the scientific substantiation of the composition and technology, which ensures the production of high-quality products, strengthening the control of biological and nutritional value, and the safety of new types of confectionery. One of the most important tasks faced by the confectionery industry is the development of new products in order to improve the structure of the range, save on scarce raw materials, reduce sugar content; creation of dietetic products, with a long shelf life. The use of raw materials of local and non-traditional species can contribute to solving this problem. The main source of vitamins, easily digestible carbohydrates, enzymes, fiber, pectin and minerals is fresh fruits and vegetables. Flour confectionery products, due to the high content of carbohydrates, fats and proteins, are high-calorie, well-digestible products with a pleasant taste and attractive appearance. Out of all the flour semi-finished products, the sponge cake is the bloated and softer. A well-baked cake is handy for processing; it has a smooth, thin crust; porous, elastic structure of the pulp – during compression is easily compressed, after removal of effort restores the old form. In the production of many foods, supplements that regulate the consistency and form the texture of food products are used. The structure of the sponge cake product is formed, mainly, at the stage of paste formation. The sponge cake is a poorly structured system with saturated air. The quality of the semi-finished product, above all, will depend on the quality of the resulting dough, which is substantially affected by the raw material. We have developed a recipe for a sponge dough, semi-finished product containing a pumpkin powder containing a significant amount of pectins, fiber, etc. In the structure of a sponge semi-finished product with pumpkin powder, thanks to the contents of polycarcids, which are merged with proteins bridges are formed. Osmotic swelling occurs as a result of the diffusion of water molecules inside the protein molecule, causing swelling of proteins. Microscopy of the structure of the biscuit semi-finished product was investigated in Slovakia (SPU).

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

scholarly journals Effect of washing time and storage of raw Material on Surimi and Kamaboko of Tilapia (Oreochromis sp.)

2020 ◽  
Vol 7 (3) ◽  
pp. 89
Author(s):  
Eka Saputra
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Frozen Storage ◽  
Storage Period ◽  
Raw Material ◽  
Minced Fish ◽  
Materials Used ◽  
And Storage

This study aim was to determine the effect of washing and raw materials on frozen storage on the quality of surimi and kamaboko from raw material of tilapia (Oreochromis sp). There were three types of raw materials used, namely minced fish, surimi, and surimi with addition of sorbitol, with three washing treatments and four weeks frozen storage period observed every week. The method used consisted of measurements of pH, water content, bite test, and folding test. Then the results obtained for the best kamaboko tilapia (Oreochromis sp) were obtained from fillet raw materials compared to the raw material of Minced fish and raw materials of Minced Fish + Sorbitol, with a frequency of washing once and frozen storage for 3 weeks.

scholarly journals Spicy Plant Raw Materials in Choux Dough

2022 ◽  
Vol 51 (4) ◽  
pp. 701-711
Author(s):  
Anastasiia Kopylova ◽  
Nataliia Davydenko ◽  
Aleksandr Sapozhnikov ◽  
Anna Loseva
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Beta Carotene ◽  
Petroselinum Crispum ◽  
Vitamin B2 ◽  
Nutritional Properties ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
Vegetable Raw Materials

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

Effectiveness of a Lactobacillus sakei Starter Culture in the Reduction of Biogenic Amine Accumulation as a Function of the Raw Material Quality

2001 ◽  
Vol 64 (3) ◽  
pp. 367-373 ◽  
Author(s):  
SARA BOVER-CID ◽  
MARIA IZQUIERDO-PULIDO ◽  
M. CARMEN VIDAL-CAROU
Keyword(s):  
Biogenic Amine ◽  
Dry Matter ◽  
Raw Materials ◽  
Starter Culture ◽  
Raw Material ◽  
Lactobacillus Sakei ◽  
Hygienic Quality ◽  
Fermented Sausages ◽  
Materials Used

The effectiveness of an amine-negative starter culture (Lactobacillus sakei CTC494) in the reduction of biogenic amine production during the ripening of fermented sausages was examined. Four batches were manufactured in parallel:spontaneously fermented and starter-mediated sausages were manufactured from two lots of raw materials of different hygienic quality. Besides the biogenic amine contents, changes in the microbial counts, nitrogenous fractions, pH, and water content were measured at several sampling points during the ripening process. In sausages manufactured from good quality meat, the starter strain of L. sakei reduced and even inhibited biogenic amine accumulation during sausage fermentation, the end products showing extremely low biogenic amine contents (tyramine levels less than 15 mg/kg of dry matter and putrescine and cadaverine levels less than 5 mg/kg of dry matter). Nevertheless, starter-mediated sausages made from poorer-quality raw materials showed much higher amine contents (308, 223, and 36 mg/kg of dry matter of cadaverine, tyramine, and putrescine, respectively), which were only slightly lower than those of the spontaneously fermented sausages made from the same raw materials. The relatively high bacterial numbers of raw materials of poorer-hygienic quality diminished the beneficial effect of the starter strain. Therefore, the effectiveness of the starter was strongly dependent on the hygienic quality of the raw materials used.

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