Improving the recipe of a confectionery product based on chickpea flour and cranberries

The results of researches of influence of gluten-free chickpea flour on quality of confectionery are presented. A systematic analysis of scientific and technical information of Ukrainian and foreign scientists and formulated a working hypothesis on the possibility of using alternative ingredients in the production of confectionery. The object and subject of research are selected: technology for the production of cupcakes; chickpeas flour, strawberries cranberries. The chemical composition of chickpea and wheat flour is characterized by the quantitative content of proteins, fats, carbohydrates, minerals, vitamins. It was found that chickpea flour can be an alternative source of protein, it contains in the vast majority necessary for the full development of the human body calcium, phosphorus, magnesium. On the basis of the performed experimental researches the recipe of cakes with use of industrial samples is developed: chickpea flour of TM "Organic-Eco-Product", cranberries dried of TM "Bakalland", chicken eggs of category C1, granulated sugar of TM "Svoi Liniya", sweet butter 72,6 % TM "Belotserkivske" and baking powder TM "Dr.Oetker". Effective technological parameters and rational ratios of prescription ingredients for creating a cake have been established. Drawings of experimental samples of cupcakes are presented and characterized. The method of scoring has shown that the use of chickpea flour in the technology of confectionery production affects the organoleptic characteristics of the quality of finished products and structural and mechanical properties of the crumb. Consumer surveys and questionnaires were conducted in the city of Dnipro in ATB and Varus supermarkets to determine the general opinion about food. Ukrainians were interviewed: "Do you pay attention to new products that appear on the market?", "How often do you buy pastries in the store?". It was found that 50% of consumers pay attention to new products and 47% buy pastries every day. It is substantiated that the use of the proposed formulation will allow to obtain a new product based on chickpea flour, which will provide people with celiac disease with quality treatment and prevention products.

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Pharmaco-technological researches for development of sachet composition

Farmatsevtychnyi zhurnal ◽

10.32352/0367-3057.5-6.17.04 ◽

2018 ◽

pp. 32-41

Author(s):

O. V. Tryhubchak ◽

S. N. Gureyeva ◽

O. A. Yuryeva ◽

А. М. Goy

Keyword(s):

Dispersion Analysis ◽

Technological Parameters ◽

Solid Dosage Forms ◽

Pharmaceutical Ingredients ◽

Solid Dosage ◽

Organoleptic Characteristics ◽

Anti Inflammatory ◽

Sugar Powder ◽

Selection Of

In the article it is presented data on the relevance of drugs from the group of analgesics-antipyretics in the form of fast dissolving solid dosage forms and excipients for its manufacture are described. The advantages of a sachet as a solid dosage form are described. For developing a sachet with anti-inflammatory properties, the features of active pharmaceutical ingredients interrelation and their physicochemical properties, which determine the technology, are shown. The purpose of this work was to select the excipients for improvement the pharmaco-technological and organoleptic characteristics of the sachet. We studied 27 excipients 5 functional groups. The experiment is based on the Latin cube of the second order. Technology was the mixing of components. The obtained mass was tested twice on pharmaco-technological parameters and the characteristics of the solution. Experimental data were subjected to statistical analysis by the method of dispersion analysis. The results were expressed using ranked rows of benefits and bar charts. The results of the study present the effect of excipients from groups of alkaline and acid fractions, dyes, flavors, fillers on the quality of the sachets. The results of the study show that the different tested excipients show the greatest influence on appearance of the mass, bulk density, density after shrinkage, Carr`s index, fluidity, angle of the slope, mass loss in drying, solution appearance, solution smell, solution taste and pH of the solution. Generalized results of dispersion analysis showed that calcium phosphate, citric anhydrous acid, maleic acid, curcumin, lemon-lime flavor and sugar powder improve the pharmacological-technological and organoleptic characteristics of the studied sachet. In the result of the work, the selection of excipients in the development of a sachet is scientifically substantiated. The influence of the exipiences nature on the pharmaco-technological indicators sachets and organoleptic properties was studied. It was selected the excipients for the optimal sachet composition with anti-inflammatory properties.

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RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

ScienceRise ◽

10.21303/2313-8416.2020.001498 ◽

2020 ◽

pp. 73-79

Author(s):

Iryna Tsykhanovska ◽

Alexandr Alexandrov ◽

Tetiana Lazarieva ◽

Tatуana Gontar

Keyword(s):

Quality Indicators ◽

Effective Viscosity ◽

Food Systems ◽

Maximum Shear Stress ◽

Food Additive ◽

Cottage Cheese ◽

Technological Parameters ◽

Organoleptic Characteristics ◽

Technological Product

The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective viscosity, degree of overrun and volume kinetics during storage) are presented. It was found that the introduction of the additive "Magnetofood" into the prototypes of cottage cheese desserts and white-pink marshmallows (on agar and pectin) in an amount from 0.1 % to 0.2 % to the mass of the recipe mixture in comparison with the control improves the structure, texture and external type of whipped products; the distribution function of air bubbles by diameter is narrow and symmetric, the diameter d = (45 ... 50) 10-3 m is a fundamental factor indicating the stabilizing effect of nanoparticles of the food additive "Magnetofood". It was found that with an increase in the mass fraction of the food additive "Magnetofood", the following increases (compared to the control): in curd desserts - the maximum shear stress by a factor of (1.18 ... 1.3) and the thixotropy coefficient by 1.26 times; in white-pink marshmallows - the strength of the foam structure is (1.1 ... 1.2) times and the effective viscosity of the marshmallow masses is (1.35 ... 1.55) times (which has a positive effect on the texture of the product and the extension of the period preservation of the freshness of finished products); as well as in marshmallow masses, they decrease: density by (1.12 ... 1.15) times and the duration of whipping by (1.5 ... 2.5) 60 s. The rational content of the additive "Magnetofood" in the recipes of curd dessert and marshmallow of white-pink marshmallow was determined – 0.15 % to the mass of the recipe mixture. The prospects of using "Magnetofood" as an improver and stabilizer of polyphase foam-like structures have been determined Object of research: production technology of cottage cheese desserts and white-pink marshmallows (on agar and pectin). Investigated problem: obtaining stable polyphase food systems, in particular, a foam-like structure, with a deviation of the quality indicators of raw ingredients and technological parameters in production conditions. Main scientific results: a deterioration in the quality of cottage cheese desserts and marshmallow products was revealed with a deviation of the physicochemical parameters of raw ingredients (in particular, cottage cheese, pectin, agar) and possible ranges of deviations of the initial values of the process parameters (temperature conditions, duration of whipping and gelation) leading to a deterioration the quality of finished products in terms of the following indicators: organoleptic characteristics, physicochemical, microbiological and functional and technological properties, shelf life. It is shown that improving the technology and increasing the stability of the polyphase structure of foam-like food products can be achieved by introducing a food additive of complex action "Magnetofood". In particular, due to the structure-forming, stabilizing, water-retaining and bacteriostatic properties of the Magnetofood additive. As a result of the introduction of 0.15 % food additive "Magnetofood" into the recipe for cottage cheese dessert and white-pink marshmallow, the following improves: organoleptic, structural-mechanical and physical-chemical indicators; structure, consistency and appearance of the whipped product; storage periods are extended. The area of practical use of the research results: food enterprises specializing in the production of whipped products (fermented milk desserts, pastel-marmalade products, sambucs). Innovative technological product: technology for the production of cottage cheese dessert and marshmallow white-pink (on agar) and (on pectin) using the food additive "Magnetofood". Scope of application of the innovative technological product: food industry, restaurant enterprises.

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ДОСЛІДЖЕННЯ ПРОЦЕСУ ДУБЛЮВАННЯ ДЕТАЛЕЙ ОДЯГУ ІЗ ШТУЧНОГО ХУТРА

Bulletin of the Kyiv National University of Technologies and Design Technical Science Series ◽

10.30857/1813-6796.2020.3.11 ◽

2021 ◽

Vol 146 (3) ◽

pp. 129-138

Author(s):

А. П. Бусько ◽

А. Т. Арабулі

Keyword(s):

Mechanical Properties ◽

Experimental Investigation ◽

Mathematical Models ◽

Materials Science ◽

Physical And Mechanical Properties ◽

Raw Material ◽

Design Stage ◽

Technological Parameters ◽

Systematic Analysis

Analysis of the features of the structure of faux fur of different raw materials to improve the shape stability of products and increase the exploitation process. Determination of technological parameters of the process of duplication of garments made of faux fur at which a standardized level of quality of the duplication operation is duplicated.Performing experimental investigation to determine the physical and mechanical properties of artificial fur. The work used the well-known methods for determining the flexural stiffness, air permeability and hydrophobicity of artificial fur were used in the work. Theoretical and experimental investigation is based on the basic principles of textile materials science. Systematic analysis and generalization were used to determine the state of the question and set the task. The experiment of the process of duplication of faux fur parts was planned and two-factor mathematical models were obtained, which are adequate to the researched process. The influence of the duplication process on artificial fur of different raw material composition is analyzed. The values of indicators of physical and mechanical properties of modern faux fur are determined. On the basis of two-factor mathematical models, recommendations are given on the choice of technological parameters of duplication of garments made of faux fur. The regularities of the process of duplicated of garment parts made of faux fur with adhesive gasket material under static loading are established. The values of indicators of physical and mechanical properties of modern faux fur are determined. The obtained scientific results allow at the design stage to rationally select faux fur in the manufacture of outerwear, and certain rational technological parameters of the process of duplication of garments from faux fur allow to ensure a standardized level of quality of duplication operation while minimizing energy losses of equipment.

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Influence of migration of fats on oxidative processes in glazed candies

Food processing industry ◽

10.52653/ppi.2021.12.12.017 ◽

2021 ◽

pp. 87-90

Author(s):

Николай Борисович Кондратьев ◽

Максим Владимирович Осипов ◽

Егор Валерьевич Казанцев ◽

Наталья Александровна Петрова ◽

Евгения Станиславовна Калинкина

Keyword(s):

Induction Period ◽

Storage Temperature ◽

Raw Materials ◽

Peroxide Number ◽

Technological Parameters ◽

Organoleptic Characteristics ◽

Fat Fraction ◽

Oxidative Processes ◽

And Storage

Многокомпонентный и сложный состав глазированных конфет с корпусами пралине и типа пралине обуславливает протекание процессов миграции и окислительной порчи жиров, которые приводят к ухудшению органолептических показателей. Целью исследования являлось изучение влияния свойств орехового сырья и температуры хранения на скорость окислительных процессов. Увеличение массовой доли линолевой кислоты от 0,9 % до 6,2 % в результате миграции жиров корпуса в глазурь обусловило повышение скорости окислительных процессов, что подтверждено исследованиями показателей окислительной порчи. После двух месяцев хранения при 18 °С перекисное число жировой фракции корпусов конфет, изготовленных с использованием орехов, увеличилось от 0,4-0,5 ммоль акт. кисл./кг до 0,4-1,2 ммоль акт. кисл./кг. В жировой фракции конфет, изготовленных на основе арахиса, в процессе хранения при 18 °С перекисное число увеличилось до 0,9-1,6 ммоль акт. кисл./кг. При этом индукционный период жировой фракции корпусов таких конфет уменьшился от 23,5 ч до 13,6 ч, то есть в 1,7 раза. Повышение температуры до 27 °С привело к уменьшению индукционного периода до 8,4 ч, то есть в 2,8 раза. Для корпусов конфет, изготовленных на основе орехов, индукционный период после 2 мес хранения конфет при температуре 18 °С уменьшился в 1,2 раза. Использование орехового сырья позволяет увеличить сохранность глазированных конфет на 14-29 % по сравнению с конфетами, изготовленными на основе арахиса. Полученные результаты позволяют обосновать дополнительные требования к качеству сырья и технологическим параметрам для гарантирования заданного срока годности глазированных конфет. The multicomponent and complex composition of glazed sweets with praline and praline-type bodies causes migration and oxidative spoilage of fats, which lead to deterioration of organoleptic characteristics. The aim of the study was to study the effect of the properties of raw nut materials and storage temperature on the rate of oxidative processes. An increase in the mass fraction of linoleic acid from 0.9 % to 6.2 % as a result of the migration of body fats into the glaze led to an increase in the rate of oxidative processes, which was confirmed by studies of indicators of oxidative spoilage. After two months of storage at 18 °C, the peroxide number of the fat fraction of the bodies of sweets made with nuts increased from 0.4-0.5 mmol act. O2/kg up to 0.4-1.2 mmol act. O2/kg in the fat fraction of peanut-based sweets, during storage at 18 °C, the peroxide number increased to 0.9-1.6 mmol act. O2/kg At the same time, the induction period of the fat fraction of the bodies of such sweets decreased from 23.5 hours. up to 13.6 hours, i.e. 1.7 times. An increase in temperature to 27 °C led to a decrease in the induction period to 8.4 hours, i.e. 2.8 times. For candy bodies made on the basis of nuts, the induction period after 2 months of storage of sweets at a temperature of 18 °C decreased by 1.2 times. The use of raw nut materials allows to increase the safety of glazed sweets by 14-29 % compared to sweets made on the basis of peanuts. The results obtained make it possible to substantiate additional requirements for the quality of raw materials and technological parameters to guarantee the specified shelf life of glazed sweets.

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Menopausal hormone therapy and uterine cancer: the acceptability of the tandem

GYNECOLOGY ◽

10.26442/20795696.2018.6.180113 ◽

2018 ◽

Vol 20 (6) ◽

pp. 42-47

Author(s):

O V Yakushevskaya ◽

S V Yureneva ◽

A E Protasova ◽

G N Khabas ◽

M R Dumanovskaya

Keyword(s):

Hormone Therapy ◽

Uterine Cancer ◽

Menopausal Hormone Therapy ◽

Medical Rehabilitation ◽

Cytostatic Treatment ◽

Systematic Analysis ◽

Strict Adherence ◽

Patient Profile ◽

The Past

The aim of the work is to conduct a systematic analysis of the available research results on the possibility of using menopausal hormone therapy (MHT) in patients who successfully completed the treatment of endometrial cancer (EC). Materials and methods. The review includes data from foreign articles published in PubMed and Medline, and domestic works published on elibrary.ru over the past 40 years. Results. The results obtained allow us to consider MHT as an independent method of medical rehabilitation for women who have undergone EC. A clear patient profile should be established, allowing the use of this method, with strict adherence to health monitoring. Conclusion Patients who have successfully completed the treatment of EC require the creation of special rehabilitation conditions in the interests of maintaining health and quality of life and should be under the close attention of the doctor. Argumented approaches to the appointment of MHT in such patients will avoid complications associated with estrogen deficiency after surgery, radiation with or without systemic (cytostatic) treatment methods.

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DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL ◽

10.31563/2308-9644-2020-36-2-93-101 ◽

2020 ◽

Vol 36 (2) ◽

pp. 93-101

Author(s):

G.A. Irgalina ◽

Keyword(s):

Chemical Reaction ◽

Regulatory Document ◽

Organoleptic Evaluation ◽

Organoleptic Characteristics ◽

Small Grains ◽

Sour Cream ◽

Taste And Smell ◽

Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

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India as a Hub of Innovations for the Millions (I4M)

10.1093/oso/9780199476084.003.0008 ◽

2018 ◽

Author(s):

Vijay Mahajan

Keyword(s):

Quality Of Life ◽

Young People ◽

New Products ◽

High Growth ◽

Institutional Arrangements ◽

Base Of The Pyramid ◽

Large Economy ◽

The World

This chapter deals with Indian ‘innovations for the millions’ (I4M)—new products, processes, and institutional arrangements—that sustainably improve the quality of life of those at the base of the pyramid. Taking ten examples which originated from the private, public, NGO and cooperative sectors, the chapter suggests that these innovations are a response of the ‘elite of calling’ to the Indian paradox – high growth in a large economy, co-existing with a very large number at the base of the pyramid. The chapter argues that a more supportive ecosystem needs to be built to foster I4M, including reforms in regulation and taxation, and attracting bright young people. If that happens Indian I4M can serve billions at the base of the pyramid around the world.

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Systematic Analysis of Literature on the Marketing of Healthcare Systems. Challenges for Russian and Romanian Healthcare Systems

Healthcare ◽

10.3390/healthcare9060656 ◽

2021 ◽

Vol 9 (6) ◽

pp. 656

Author(s):

Vladimir Bulatnikov ◽

Cristinel Petrişor Constantin

Keyword(s):

Quality Of Healthcare ◽

Healthcare Systems ◽

Business Environment ◽

Competitive Advantages ◽

Systematic Analysis ◽

Scientific Databases ◽

Advantages And Disadvantages ◽

Funds Allocation ◽

New Perspective

This paper aims at finding the most dominant ideas about the marketing of healthcare systems highlighted in the mainstream literature, with a focus on Russia and Romania. To reach this goal, a systematic analysis of literature was conducted and various competitive advantages and disadvantages of the medical models that require special attention from the governments are considered. In this respect we examined 106 papers published during 2006 to 2020 found on four scientific databases. They were selected using inclusion and exclusion criteria according to PRISMA methodology. The main findings of the research consist of the opportunity to use marketing tools in order to improve the quality of healthcare systems in the named countries. Thus, using market orientation, the managers of healthcare systems could stimulate the innovation, the efficiency of funds allocation and the quality of medical services. The results will lead to a better quality of population life and to an increasing of life expectancy. As this paper reviews some articles from Russian literature, it can add a new perspective to the topic. These outcomes have implications for government, business environment, and academia, which should cooperate in order to develop the healthcare system using marketing strategies.

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Results of Laboratory Studies of the Automated Sorting System for Root and Onion Crops

Agronomy ◽

10.3390/agronomy11061257 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1257

Author(s):

Alexey Dorokhov ◽

Alexander Aksenov ◽

Alexey Sibirev ◽

Nikolay Sazonov ◽

Maxim Mosyakov ◽

...

Keyword(s):

Control System ◽

Automatic Control ◽

Automatic Control System ◽

Technological Parameters ◽

Post Harvest ◽

Manual Sorting ◽

Sorting System ◽

Working Bodies ◽

Automatic Removal

The roller and sieve machines most commonly used in Russia for the post-harvest processing of root and tuber crops and onions have a number of disadvantages, the main one being a decrease in the quality of sorting due to the contamination of working bodies, which increases the quantity of losses during sorting and storage. To obtain high-quality competitive production, it is necessary to combine a number of technological operations during the sorting process, such as dividing the material into classes and fractions by quality and size, as well as identifying and removing damaged products. In order to improve the quality of sorting of root tubers and onions by size, it is necessary to ensure the development of an automatic control system for operating and technological parameters, the use of which will eliminate manual sorting on bulkhead tables in post-harvest processing. To fulfill these conditions, the developed automatic control system must have the ability to identify the material on the sorting surface, taking into account external damage and ensuring the automatic removal of impurities. In this study, the highest sorting accuracy of tubers (of more than 91%) was achieved with a forward speed of 1.2 m/s for the conveyor of the sorting table, with damage to 2.2% of the tubers, which meets the agrotechnical requirements for post-harvest processing. This feature distinguishes the developed device from similar ones.

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Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽

10.3390/molecules26154442 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4442

Author(s):

Michela Costantini ◽

Carmine Summo ◽

Michele Faccia ◽

Francesco Caponio ◽

Antonella Pasqualone

Keyword(s):

Bioactive Compounds ◽

Dietary Fibre ◽

Absorption Capacity ◽

Nutritional Deficiencies ◽

Structural Quality ◽

Gluten Free ◽

Food Industries ◽

Chickpea Flour ◽

Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

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