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.

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 Berry fillers based on local plant raw materials

2021 ◽  
Vol 296 ◽  
pp. 07009
Author(s):  
Svetlana Gabelko ◽  
Olesya Ionova
Keyword(s):  
Gastrointestinal Tract ◽  
Quality Indicators ◽  
Dairy Products ◽  
Raw Materials ◽  
Bakery Products ◽  
Organoleptic Evaluation ◽  
Physicochemical Quality ◽  
Plant Raw Materials ◽  
Local Plant

When developing a diet for citizens with diseases of the gastrointestinal tract or obesity, it is necessary to adhere to a therapeutic diet in which bakery products and dairy products with berry fillers can be wholesome ingredients. In order to increase the range of berry fillers based on local plant raw materials, the physicochemical quality indicators were studied and the organoleptic evaluation of fillers with various types of thickeners was given.

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

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

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

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

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 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

LEVISTICUM OFFICINALE (F. APIACEAE): HABITAT, BOTANICAL DESCRIPTION AND CHEMICAL COMPOSITION (REVIEW)

2021 ◽  
pp. 67-75
Author(s):  
Kubasova E.D. ◽  
Korelskaya G.V. ◽  
Kubasov R.V.
Keyword(s):  
Chemical Composition ◽  
Essential Oils ◽  
Raw Materials ◽  
Climatic Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Universal System ◽  
Plant Raw Materials ◽  
Active Substances

The Medicinal Lovage (Levisticum Officinale) grows almost everywhere. In order to use Levisticum Officinale in economic needs, including in medicine, a number of countries are specially engaged in its cultivation. The analysis of the scientific literature revealed a large number of publications confirming the diverse chemical spectrum of rhizomes, roots and herbs of the medicinal lovage. In this regard, it is used as a medicinal raw material and is included in a number of European Pharmacopoeias. For medical purposes, all parts of this plant that contain biologically active substances can be used. Levisticum officinale contains various phytochemical compounds and secondary metabolites – terpenoids, flavonoids, essential oils, phthalides, polyacetylenes, coumarins, phenylpropanoids, alkaloids, tannins, phenolic acids, polyacetylenes. All of them have properties that can have a therapeutic effect on the organism. The composition of essential oils of Levisticum Officinale is the most studied. It is mainly represented by monoterpene hydrocarbons, sexwiterpenes and phthalides. There are some differences in the chemical composition of Levisticum Officinale. Most scientists agree that such a discrepancy may be related to the period and process of harvesting plant raw materials, age, genotype of the plant, climatic conditions and place of growth, as well as the method of extraction and the method of identification and quantitative determination of biologically active substances. Therefore, there is a problem of a single universal system of preparation and further use of raw materials. The development of modern methods for analyzing the raw materials of lovage and the study of its chemical composition creates prerequisites for expanding its use as a medicinal plant.

scholarly journals ECOLOGY OF NUTRITION AND PROMISING TRENDS IN PRODUCTION OF DIETARY FIBER BASED INSTANT FOODS

2019 ◽  
pp. 117-125 ◽  
Author(s):  
Yu. V Nikolaeva ◽  
V. V Tarasova ◽  
A. P Nechaev
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Methyl Cellulose ◽  
Raw Material ◽  
Caloric Content ◽  
Dietary Fibers ◽  
Organoleptic Evaluation ◽  
New Formulation ◽  
Instant Noodles

The article presents the development of a new formulation of instant noodles based on dietary fiber. Given the trend for functional foods that provide balanced nutrition, the enrichment of instant noodles with micronutrients is becoming increasingly important. The aim of the work was to study the content of dietary fiber in instant noodles with introduced inulin Fibruline XL, fiber SUPERCEL WF600, and methyl cellulose VIVAPUR MC A 4M. It was determined if dietary fiber was preserved after technological processing of the raw material. Buckwheat flour, which has a number of advantages in nutrient composition in comparison with wheat flour, was used as a raw material. Generally accepted and special methods of studying the properties of raw materials, semi-finished foodproducts and finished food products were used. Lipid content, nutritional and caloric values were determined. The effect of dietary fibers with different average lengths on the gluten complex of high grade wheat flour was studied. Organoleptic evaluation was made. The shelf life of the product was calculated using the Rancimat-743 device, with extrapolation of the induction time to room temperature and storage. As a result, we obtained a new, physiologically conditioned product having a balanced composition, low caloric content, and low fat content and enriched with dietary fibers and minerals.

scholarly journals COMPARATIVE ANALYSIS OF THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL IRIS SIBIRICA L.

2017 ◽  
pp. 137-144 ◽  
Author(s):  
Людмила (Ljudmila) Ивановна (Ivanovna) Тихомирова (Tikhomirova) ◽  
Наталья (Natal'ja) Григорьевна (Grigor'evna) Базарнова (Bazarnova) ◽  
Анастасия (Anastasija) Александровна (Aleksandrovna) Синицына (Sinitsyna) ◽  
Ирина (Irina) Владимировна (Vladimirovna) Афанасенкова (Afanasenkova)
Keyword(s):  
Comparative Analysis ◽  
Chemical Composition ◽  
Raw Materials ◽  
Vegetation Period ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Emission Spectrometry ◽  
Siberian Crane ◽  
Active Substances

Species of the genus Iris in the scientific literature, recognized as rich sources of secondary metabolites. However, in chemical terms, Iris sibirica L. is poorly understood. The purpose of this study is a comparative analysis of the chemical composition of plant material of Iris sibirica L. to optimize the timing of collection in the conditions of Altai region.The object used samples of leaves and rhizomes and roots of I. sibirica varieties Cambridge and Sterkh variety, harvested in the vicinity of the city of Novoaltaisk.As a result of these tests the ash content from I. sibirica spring collection 1,3 times more than in autumn. The method of emission spectrometry revealed the presence of 26 elements. Of them macro – 4, microelements and ultramicroelements 8 – 14. Regardless of the variety of plant organs as observed the accumulation of Al. In a raw spring collection piling up Ba and Zn, and in the fall of Sr and Mn. In the studied samples I. sibirica cultivars Siberian crane Cambridge and the concentration of Cu, Pb, Cd, Cr and As exceeded the permissible level for dietary Supplements and tea on plant-basedWith the aim of obtaining flavonoids plant I. sibirica better harvest in the spring, and for optimal coumarins is the autumn collection. Tannins more is accumulated in the rhizomes with roots, and triterpenoid glycosides in the grass. The yield of essential oil from I. sibirica depends on weather conditions of vegetation period, time of procurement of raw materials and on plants and can be increased by 2–3 times.The study of element distribution and synthesized biologically active substances in the process of development of I. sibirica cultivars Siberian crane and Cambridge during the vegetation period has allowed to identify the vegetative phase with maximum accumulation, and organs of plants, accumulation of these biologically active substances.

scholarly journals The use of sweet potatoes in the technology of cake dough products

2020 ◽  
Vol 22 (94) ◽  
pp. 13-17
Author(s):  
A. Boroday ◽  
A. Horobes ◽  
Y. Levchenko ◽  
I. Choni
Keyword(s):  
Chemical Composition ◽  
Sweet Potato ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Sweet Potatoes ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Confectionery Products

The article highlights the research aimed at proving the prospects of using valuable local raw materials – sweet potatoes to increase the nutritional and biological value, as well as reducing the caloric content of flour products from cake dough. The range of flour confectionery products and the peculiarity of manufacturing technology are analyzed. Cake flour products occupy a significant place in the general structure in terms of production, although the analysis of their physical and chemical composition gives grounds to claim that they do not always have a high degree of nutritional and biological value, balanced chemical composition. This is due to the high proportion of carbohydrates, fats and low content of proteins, vitamins and other biologically active compounds. In addition to nutritional value, the shelf life of products is an important factor. Cake products belong to the fat-containing flour confectionery products, and accordingly they are subjected to oxidative treatment, which encourages the search for new antioxidants of natural origin. The aim of the work is to improve the technology of cake batter with the use of sweet potato puree and to study the influence of additives of local plant raw materials on the structural-mechanical and organoleptic characteristics of finished products. The local raw material of sweet potatoes, which is characterized by a valuable chemical composition as a source of vitamins, micro- and macroelements of pectin and dyes, was chosen as an improver. The main indicators of the quality of sweet potato puree were determined experimentally. The influence of sweet potato puree on the organoleptic characteristics of the finished products was investigated, and it was found that the introduction of 20 % puree by weight of flour is optimal. As the concentration of the puree increases, the taste of the product deteriorates, as well as the porosity decreases and the color changes. The positive effect of sweet potato puree on physico-chemical indicators of the quality of finished products has been established. When adding puree in the amount of 20 % by weight of flour, the porosity is increased by 8 % in comparison with the control sample. The technology of obtaining a cake from sweet potato puree has been developed. The prescription composition and the basic technological scheme of their production are substantiated. It is proved that flour products with the addition of sweet potato puree in the amount of 20 % to the weight of the flour are slower to harden and retain their properties for 9 days of storage. The safety of prolonged storage has been confirmed by microbiological studies. Thus, the expediency of using sweet potato puree in the technology of cake dough products in order to reduce calories, increase the biological value, improve organoleptic characteristics. As well as the possibility of replacing artificial improvers in the structure, taste and aroma of cakes, due to the substances contained in sweet potato puree.

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