scholarly journals Development of meat and fish formed semi-finished products for herodietic food

2021 ◽  
pp. 74-80
Author(s):  
Liudmyla Peshuk ◽  
Iryna Simonova
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
The Elderly ◽  
Raw Material ◽  
Poultry Meat ◽  
Scientific Publications ◽  
Organoleptic Evaluation ◽  
Relevant Today ◽  
Minced Meat

To improve the health of the population, it is necessary to develop products that contain natural ingredients with antioxidant properties. The development of the technology of meat and fish molded semi-finished products of the Ayurvedic direction is relevant today. The main raw material was poultry meat. After conducting a literary review of scientific publications and comparing the chemical composition of different types of fish, we selected sea fish ‒ hake, pollock and oceanic ‒ saithe, haddock with amount of protein. The technology of molded meat and fish products allows to introduce into the composition of semi-finished products multifunctional ingredients that enrich the chemical composition of the product, increase the nutritional value, improve its taste, and expand the range of processing of raw materials without production waste. This technology makes it possible to create meat and fish semi-finished products, with a targeted change in the chemical composition, corresponding to the physiological needs of the human body, especially for children, the elderly. To identify the most optimal ratios between meat and fish raw materials, have been developed 21 samples of minced meat and fish systems. A study of the organoleptic evaluation of meat and fish semi-finished products was carried out, with the introduction of fish raw materials into the recipe from 10 to 50%. The detailed profilograms were built on the basis of the research results. The general comparative analysis allows us to state that among all the presented research samples, the best marks were obtained for sample No. 5 and No. 4 using ocean fish (haddock in the amount of 50%; saithe fish in the amount of 40%) in terms of taste, smell and consistency. As a result of studies of the physicochemical indicators of the developed minced meat and fish systems, it was found that almost all prototypes were characterized by an increased moisture content with an increase in the amount of fish raw materials. For further research, samples were selected whose recipes were the most optimal in terms of the ratio of meat and fish raw materials, namely chicken fillet and haddock fish in a ratio of 50: 50%, and chicken fillet and saithe fish ‒ 60: 40%.

scholarly journals Prospects for using extractive oils of spicy-aromatic raw materials in the technology of formed semi-finished products

2021 ◽  
Vol 23 (96) ◽  
pp. 33-38
Author(s):  
L. Peshuk ◽  
I. Simonova
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Poultry Meat ◽  
Health It ◽  
Relevant Today ◽  
Fish Fillets ◽  
Multifunctional Additives ◽  
Minced Meat ◽  
Sea Fish

To improve public health, it is necessary to produce products that include natural ingredients with antioxidant properties. In foreign and domestic practice, there is a significant number of multifunctional additives of plant origin, which combine the ability to improve the antioxidant and flavoring properties of finished products. The development of the technology of meat and fish formed semi-finished products of the Ayurvedic direction is relevant today. The main raw materials for the production of batches of meat and fish formed were poultry meat, sea fish – hake, pollock, ocean saithe, haddock, which have the greatest amount of protein. As a result of a comparison of the chemical composition of fish and meat raw materials, organoleptic studies, it was found that the most optimal ratio was the samples in which chicken fillets and ocean fish fillets – haddock were used in a ratio of 50 : 50 %; pollock – In a ratio of 60 : 40 %. To extend the shelf life of the developed meat and fish formed, we have chosen extractive cardamom oils and a mixture of rosemary and thyme. Four variants of formulations were developed with the addition of extractive oils of cardamom and a mixture of rosemary and thyme in the amount of 2, 3, 5 and 8 % to the mass of raw minced meat. As a result of organoleptic studies, a comparative analysis of the average ratings of each sample using different amounts of fish raw materials, it was found that among the additives presented, the best is a mixture of extractive oils of rosemary and thyme with, namely, a sample of meat and fish formed semi-finished products using haddock fish fillets and a sample in the composition which includes pollock fillet with a blend of rosemary and thyme extractive oils. Also, microbiological studies of samples of meat and fish formed were carried out with the addition of a mixture of extractive oils of rosemary and thyme. Based on the results of microbiological studies, the safety and quality of the developed products have been confirmed.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

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 Pulsatilla alba: analytical review of spread, chemical composition, biological activity and medical application

2021 ◽  
pp. 10-14
Author(s):  
Anna Krvavych ◽  
Nataliia Reviakina ◽  
Lesia Zhurakhivska ◽  
Iryna Hubytska ◽  
Roksolana Konechna
Keyword(s):  
Chemical Composition ◽  
Medicinal Plant ◽  
Raw Materials ◽  
Folk Medicine ◽  
Medical Application ◽  
Biologically Active ◽  
Raw Material ◽  
Sources Of Information ◽  
Scientific Publications ◽  
Plant Raw Materials

The object of analytical study is the medicinal plant Pulsatilla alba. This species is rare, the stocks of herbal raw materials are limited, and there are no Pulsatilla alba-based medicines on the Ukrainian market. The aim of study was to analyze and summarize data on the range, content of biologically active compounds and the spectrum of use in pharmacy and medicine Pulsatilla alba. Materials and methods. Literary and electronic sources of information on the distribution, chemical composition and pharmacological activity of Pulsatilla alba. Results. Pulsatilla alba is a plant of the Ranunculaceae family, characterized by a high content of biologically active organic compounds, namely organic acids, traces of alkaloids, vitamins, resinous and tannins, about 20 different macro-and micronutrients, essential oils, γ-lactones, triterpenoids, sterols, chelidonic acid, coumarins, as well as giving it protection status make it an interesting object for research. Analysis of scientific publications revealed that plants of the family Ranunculaceae, in particular, Pulsatilla alba contain a significant amount of biologically active substances, have numerous pharmacological activities, have long been used in folk medicine, and is a promising raw material for the production of phytopreparations. The volume of processing of medicinal plant raw materials in Ukraine in one year is from 5 to 6 thousand tons, the amount of raw materials for export reaches more than 3 thousand tons per year. About 1,000 tons of raw materials consumed in Ukraine are imported and 1,500 tons are domestically produced. Conclusions. Therefore, as populations of rare low-competitive species of the Ranunculaceae family are particularly endangered, displaced by tree, shrub and highly competitive trivial violent herbaceous species due to the widespread use of Pulsatilla alba in folk medicine as an antitumor, hypnotic, hypnotic, antifungal, antifungal research which should be continued

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

scholarly journals Processes of heat and mass transfer during drying of red beetroot

2020 ◽  
Vol 6 (2) ◽  
pp. 81-87
Author(s):  
Zhanna Petrova ◽  
◽  
Kateryna Samoilenko ◽  
Vitaly Vishnevsky
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Calculation Model ◽  
Experimental Results ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Process

Red beetroot is the main raw material which has a high content of betanine with antioxidant properties. An important emphasis in the processing of antioxidant raw materials by drying is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances, and to reduce the cost of the final product. Drying is a complex and energy-intensive process. Therefore, to optimize energy consumption during drying and selection of rational modes of dehydration, it is necessary to apply the calculated analysis of heat and mass transfer on the basis of adequate mathematical models. Calculated and experimental results are compared. In general, the comparison of the results of numerical modeling of convection drying processes of the red beetroot sample with the experimental results showed their rather satisfactory qualitative agreement. The calculation model can be used to approximate the characteristics of the drying process of red beetroot, in particular the time required for drying. The obtained results of calorimetric studies allow stating that with correctly selected compositions, not only the components of native raw materials are stabilized, but also the drying process is intensified with the reduction of energy consumption to process.

Study of Phyto-ingredients of Wild Berry Juice

2021 ◽  
pp. 47-50
Author(s):  
Антонина Григорьевна Чернобровина ◽  
Наталья Николаевна Роева ◽  
Наталия Евгеньевна Куликова ◽  
Ольга Юрьевна Попова
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Point Of View ◽  
Natural Dyes ◽  
Raw Material ◽  
Protective Properties ◽  
Enzyme Preparations ◽  
Other Substances ◽  
Ingredient Composition ◽  
Functional Components

В настоящее время к одним из наиболее приоритетных направлений пищевой промышленности относят разработку функциональных продуктов питания на основе экологически чистого сырья естественного происхождения, в том числе ягодного. При разработке новых продуктов с защитными свойствами важно учитывать ингредиентный состав сырья, оказывающий лечебно-профилактический эффект, и с этой точки зрения ягоды малины и брусники заслуживают особого внимания. С целью максимального извлечения и сохранения природных, физиологически-функциональных компонентов дикорастущих ягод (витаминов, микро- и макроэлементов, фенольных, пектиновых соединений и др.) были разработаны и созданы мультиэнзимные композиции для предобработки ягод брусники (МЭКб) и малины (МЭКм). Большой интерес вызывали исследования состава и содержания красящих веществ в исследуемых образцах. В качестве структурных элементов антоцианов в соке малины и брусники, а также в их ферментативных соках установлены дисахариды, основной структурный компонент которых - цианидин. Количественное содержание антоцианов в соке брусники и малины составило 305,4 и 106,2 мг/дм3, а в ферментативном соке брусники (БФС) и малины (МФС) - 553,7 и 146,4 мг/дм3, соответственно. Высокое содержание красящих веществ - важный критерий для использования БФС и МФС в качестве источника натуральных красителей. Установлена более высокая антиоксидантная активность в БФС и МФС (соответственно в 1,3 и 1,5 раза) по сравнению с соком, полученным без применения ферментных препаратов. Следовательно, ферментативный сок ягод обладает высокими антиоксидантными свойствами и служит источником натуральных красителей, поэтому его можно рассматривать как перспективный сырьевой полуфабрикат при производстве продуктов питания функциональной направленности, оказывающих благотворное регулирующее действие на организм человека. Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 113-117
Author(s):  
Olga Mezenova ◽  
Vladimir Wolkov ◽  
Larisa Baydalinova ◽  
Natalia Mezenova ◽  
Svetlana Agafonova ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Chemical Composition ◽  
Raw Materials ◽  
Weight Fraction ◽  
Water Soluble ◽  
Protein Fractions ◽  
Raw Material ◽  
Organoleptic Characteristics ◽  
Pre Treatment ◽  
Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

scholarly journals Chemical Composition of Major Cassava Varieties in Uganda, Targeted for Industrialisation

2017 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
John Manano ◽  
Patrick Ogwok ◽  
George William Byarugaba-Bazirake
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Daily Intake ◽  
Raw Material ◽  
Cyanogenic Glucosides ◽  
East African ◽  
Mineral Contents ◽  
Crude Lipid ◽  
Processed Products ◽  
Cassava Varieties

Uganda is one of the major cassava producing countries in the world. Currently, utilization of cassava is limited to semi-processed products through the informal sector. Cassava has technological potential as a raw material for agro-industrial products, such as flours for baked products, animal feeds and starch. The aim of this study was to investigate the chemical composition of five major cassava varieties grown in Nebbi distict (Uganda), to assess their potential as industrial raw materials. Analysis of the chemical composition of local (Nyamatia and Nyarukeca) and improved (NASE 3, NASE 14, and NASE 19) cassava varieties was carried out using standard methods. Results showed significant (p < 0.05) differences between the varieties indicating high levels of starch, calcium, magnesium, cyanonenic glucosides and phytates. The cassava varieties contain low levels of protein, lipids and minerals with respect to recommended daily intake of these nutrients. Moisture contents ranged from 5.43 for Nyamatia to 10.87 for NASE 19; ash from 1.05 for Nyamatia to 2.39 for NASE 14; crude fiber from 1.06 for Nyamatia to 1.18 for NASE 19; crude protein from 0.74 for Nyarukeca to 1.51 for NASE 14; crude lipid from 0.39 for Nyamatia to 0.63 for NASE 19; and starch contents from 66.72 for NASE 19 to 84.42 for NASE 3. The mineral contents (mg/kg): calcium ranged from 13.15 for Nyamatia to 16.56 for NASE 3; iron ranged from 0.002 for Nyarukeca to 0.01 for NASE 19; zinc ranged from 0.56 for Nyamatia to 0.87 for NASE 3; magnesium ranged from 3.58 for NASE 19 to 3.88 for Nyarukeca; and copper ranged from 0.002 for Nyamatia to 0.14 for NASE 3. The contents of anti-nutrients (mg/kg): cyanogenic glucosides ranged from 30 in NASE 3 and NASE 19 to 800 in Nyamatia; phytates ranged from 661.33 in Nyarukeca to 984.64 in NASE 3; oxalates ranged from 90.6 in Nyarukeca to 227.8 in NASE 3; and tannin ranged from 0.18 in Nyarukeca to 0.33 in NASE 3. Based on the chemical composition results, all the cassava varieties studied contain higher levels of cyanogenic glucosides than recommended by Ugandan and East African Standards, making them unsafe for direct utilization as food and food raw materials for industries at levels beyond 30% in food formulations. The high starch levels in all the cassava varieties make them valuable raw materials for starch and starch-related industries. 

scholarly journals Investigations of quartz raw materials from the locality of Rekovac muncipality

2019 ◽  
Vol 73 (4) ◽  
pp. 265-274
Author(s):  
Slavica Mihajlovic ◽  
Zivko Sekulic ◽  
Jovica Stojanovic ◽  
Vladan Kasic ◽  
Iroslav Sokic ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Quartz Sand ◽  
Raw Materials ◽  
Construction Materials ◽  
Size Fraction ◽  
Point Of View ◽  
Raw Material ◽  
Potential Applications

Quality of raw materials, including quartz sand and quartzite, varies from one deposit to another. Furthermore, the material quality determines in which industrial branches it can be used after certain preparation processes. Potential applications of quartz raw materials are: in the construction and refractory industry, ceramics and glass industry, then in metallurgy, foundry and also in production of water treatment filters. Geological investigations of the central Serbia region, in the Rekovac municipality, resulted in identification of occurrence of quartz sand ("Ursula") and quartzite ("Velika Krusevica"). Preliminary laboratory tests and characterization of the quartz sand size fraction -0.63+0.1 mm confirmed the possibility of applying this size fraction in the construction materials industry, while the quartzite can be used in refractory, glass and metallurgy industries. After determining the geological reserve of quartz sand "Ursula" and quartzite "Velika Krusevica", detailed investigations are required. Quality conditions from the aspect of chemical composition and physical properties of quartz sand and quartzite are mostly clearly defined by a special standard for this purpose. On the other hand, there are also application areas where standards does not exist, but users define their quality conditions. This example is with the application of quartz sand in the production of water glass. Chemical composition as well is not always the determining factor for the application of quartz raw material. For example, for quartz sand used for sandblasting, grain form is essential. From the economic analysis point of view, the prices of quartz raw materials vary depending on their chemical and physical properties. After all, what needs to be pointed out is the fact that these raw materials are very widespread in nature and that their exploitation is quite simple. After the raw material is excavated, it is stored and further sieved, washed, dried and processed according to customer requirements. All of these processes are cheaper than preparing, for example, limestone, and significaly cheaper than preparation of metal ores.

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