scholarly journals TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS

Food systems ◽  
2020 ◽  
Vol 3 (3) ◽  
pp. 14-19
Author(s):  
G. N. Pankratov ◽  
E. P. Meleshkina ◽  
I. S. Vitol ◽  
I. A. Kechkin ◽  
Ju. R. Nagainikova
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Total Protein Content ◽  
Total Lipids ◽  
Yield And Quality ◽  
Parallel Flows ◽  
New Varieties ◽  
Biochemical Evaluation ◽  
Flax Seeds

A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. It was revealed that the preparation of the components of the grain mixture should be carried out independently, in parallel flows. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity — 15.5%, dwell time in the water — 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system — grain) for the first break system — 53.5 / 1.00; for the second break system. — 22.2 / 1.11; totally for the first and the second break systems — 75.7 / 1.035; totally for the first, the second and the third break systems — 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A — yield 45–50%, lipids 3.6–4.0%, protein 13–13.5%, ash 0.55–0.70%, whiteness — 50 conventional units; Flour B — yield 20–25%, lipids 5.5–6.0%, protein 14–14.5%, ash 0.9–1.25%, whiteness — 22 conventional units; Flour C — yield 70–75%, lipids 4.5–5.0%, protein 13.6–14.0%, ash 0.75–0.90%, whiteness — 36 conventional units. It was indicated that the total lipids content in flour from two-component mixtures increases by about 4 times, and the total protein content in the studied samples increases by 1–2%. The content of linoleic acid (ɷ‑6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ɷ‑3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.

THE INFLUENCE OF TILLAGE SYSTEMS ON THE GROWTH, DEVELOPMENT AND YIELD OF LONG-FLAX

2020 ◽  
Author(s):  
V. Dumych ◽  
Keyword(s):  
Growth And Development ◽  
Field Experiments ◽  
Conservation Tillage ◽  
Mineral Fertilizers ◽  
Tillage Systems ◽  
Yield And Quality ◽  
Tillage System ◽  
The Difference ◽  
Flax Seeds

The purpose of research: to improve the technology of growing flax in the Western region of Ukraine on the basis of the introduction of systems for minimizing tillage, which will increase the yield of trusts and seeds. Research methods: field, laboratory, visual and comparative calculation method. Research results: Field experiments included the study of three tillage systems (traditional, canning and mulching) and determining their impact on growth and development and yields of trusts and flax seeds. The traditional tillage system included the following operations: plowing with a reversible plow to a depth of 27 cm, cultivation with simultaneous harrowing and pre-sowing tillage. The conservation system is based on deep shelfless loosening of the soil and provided for chiseling to a depth of 40 cm, disking to a depth of 15 cm, cultivation with simultaneous harrowing, pre-sowing tillage. During the implementation of the mulching system, disking to a depth of 15 cm, cultivation with simultaneous harrowing and pre-sowing tillage with a combined unit was carried out. Tillage implements and machines were used to perform tillage operations: disc harrow BDVP-3,6, reversible plow PON-5/4, chisel PCh-3, cultivator KPSP-4, pre-sowing tillage unit LK-4. The SZ-3,6 ASTPA grain seeder was used for sowing long flax of the Kamenyar variety. Simultaneously with the sowing of flax seeds, local application of mineral fertilizers (nitroammophoska 2 c/ha) was carried out. The application of conservation tillage allows to obtain the yield of flax trust at the level of 3,5 t/ha, which is 0,4 t/ha (12.9 %) more than from the area of traditional tillage and 0,7 t/ha (25 %) in comparison with mulching. In the area with canning treatment, the seed yield was the highest and amounted to 0,64 t/ha. The difference between this option and traditional and mulching tillage reaches 0,06 t/ha (10,3 %) and 0.10 t/ha (18.5 %), respectively. Conclusions. Preservation tillage, which is based on shelf-free tillage to a depth of 40 cm and disking to a depth of 15 cm has a positive effect on plant growth and development, yield and quality of flax.

scholarly journals SANITARY-TECHNOLOGICAL EVENTS OF BREAD PRODUCTION WITHOUT YEAST

2019 ◽  
Vol 98 (7) ◽  
pp. 777-782
Author(s):  
Gazibeg O. Magomedov ◽  
I. V. Plotnikova ◽  
M. G. Magomedov ◽  
V. L. Cheshinsky
Keyword(s):  
Wheat Flour ◽  
High Frequency ◽  
Nutritional Value ◽  
Apple Juice ◽  
New Technology ◽  
Whole Grain ◽  
Ultra High Frequency ◽  
Traditional Bread ◽  
Bread Production

A method of bread production without using baker’s yeast by using whole-ground wheat flour according to fundamentally new technology through the mechanical loosening of dough was developed. To produce the product, the work was carried out in three stages: at the first stage - the quality of grain was studied at separate stages of its preparation for grinding; on the second - the quality of whole-grain flour obtained by the disintegrating-wave method with a weak microwave information effect was analyzed; in the third - the quality of bread was assessed. Thorough cleaning of the grain and it’s repeated passing through scouring machines, grinding by the wave-disintegrating method with the energy of the electromagnetic field of ultra-high frequency has been proven to provide effective disinfection of grain from various pollutants and reduce the microbiological seeding of whole flour and bread obtained by a mechanical method of dough loosening. To improve the taste characteristics, nutritional value and microbiological purity of bread the concentrated apple juice was added to the bread’s recipe. The obtained indices of microbiological contamination of the cooked bread, which packed in a transparent polypropylene film “BIAXPLEN”, after 7 days of storage, show that in the bread from the whole-grain wheat flour the contamination is lower by 32.6% compared to the bread from entire wheat flour. Improving the microbiological purity of whole-wheat flour became possible by using traditional methods of grain preparing for milling, using the wave-disintegrating method of grinding grain into flour by disinfecting the product with electromagnetic energy of ultra-high frequency, adding concentrated apple juice to the bread’s recipe. Compared with the traditional bread made from wheat flour, the developed bread has increased nutritional value and reduced calorie content.

scholarly journals The Chemistry behind Tomato Quality

2018 ◽  
Vol 13 (9) ◽  
pp. 1934578X1801300
Author(s):  
Dario Paolo ◽  
Giulia Bianchi ◽  
Roberto Lo Scalzo ◽  
Carlo F. Morelli ◽  
Marco Rabuffetti ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Detrimental Effect ◽  
Chemical Constituents ◽  
Fruit Size ◽  
Breeding Programs ◽  
Beneficial Effects ◽  
Fresh Vegetables ◽  
Nutritional Qualities ◽  
New Varieties

Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.

Effect of Nitrogen Fertilization on Yield and Quality of Endive

2009 ◽  
Vol 70 (1) ◽  
pp. 193-201 ◽  
Author(s):  
Katarzyna Adamczewska-Sowińska ◽  
Cecylia Miłowana Uklańska
Keyword(s):  
Nitrogen Fertilization ◽  
Nutritional Value ◽  
Growth Yield ◽  
Dry Weight ◽  
Application Rate ◽  
Marketable Yield ◽  
Nitrate Accumulation ◽  
Yield And Quality ◽  
Nitrogen Application Rate

Effect of Nitrogen Fertilization on Yield and Quality of EndiveThe aim of the experiments carried out in 2007-2008 was to assess the effect of various nitrogen doses on the growth, yield and nutritional value of two endive cultivars Cigal and Excel. The effects of two types of fertilizers were compared: that of ammonium nitrate with that of the product Entec-26. On the basis of the results obtained, it was shown that endive cv. Excel produced a marketable yield that was on average by 35.5% higher than that of the cultivar Cigal. A significantly higher marketable yield of endive was obtained by fertilizing with a single dose of the fertilizer Entec-26, particularly at the rates of 90 and 135 kg N·ha-1, and also 180 kg N·ha-1. The experiments also revealed a significant effect of the fertilization method and nitrogen application rate on the biological value of the endive cultivars under evaluation. The cultivar Excel was characterized by a higher degree of nitrate accumulation, whereas the cultivar Cigal had a higher vitamin C content, dry weight, and chlorophyll content.

scholarly journals Agroekoloģisko faktoru ietekme uz reti audzētu dārzeņu ražu un kvalitāti = Influence of agroecological factors on the yield and quality of rarely-grown vegetables

2021 ◽  
Author(s):  
◽  
Solvita Zeipiņa ◽  
Keyword(s):  
Nutritional Value ◽  
Meteorological Conditions ◽  
Biologically Active ◽  
Globe Artichoke ◽  
Vegetable Soybean ◽  
Stinging Nettle ◽  
Active Compounds ◽  
Yield And Quality ◽  
Growth Development

Zeipiņa S. (2021) Influence of agroecological factors on the yield and quality of rarely-grown vegetables. The Doctoral Thesis. Latvia University of Life Sciences and Technologies. Jelgava, LLU 130 p. The research was carried out from 2013 to 2019 in the Institute of Horticulture (LatHort). The aim: to evaluate the influence of agroecological factors on the rarely-grown vegetables yield and quality on three morphological different species: stinging nettle (Urtica dioica L.), globe artichoke (Cynara cardunculus L. var. scolymus) and vegetable soybean (Glycine max L.). The tasks of the research: • to evaluate the growth and development of stinging nettle, globe artichoke and vegetable soybean under various agrotechnical factors and meteorological conditions; • to evaluate the influence of various agrotechnical factors and meteorological conditions on the yield of selected vegetables; • to determine and evaluate the nutritional value changes under various agrotechnical factors and meteorological conditions. Work novelty: for the first time in Latvia the investigations on the influence of agroecogical factors on stinging nettle, globe artichoke and vegetable soybean are performed. All these vegetables have high potential for the healthy human diet. Work hypothesis: ensuring suitable agrotechnical factors and reducing effect of meteorological conditions can increase studied vegetables yield and the content of biologically active compounds. Scientific actuality of work: obtained results are important and useful for commercial vegetable producers, the research gives insight in the yield formation and crop quality changes under various agrotechnical factors and meteorological conditions. The structure of the Thesis: introduction, literature review, materials and methods of the research, results and discussion, conclusions, references and appendix. Introduction. Topicality of the work is justiefied, research goal and tasks are formulated, research novelty and hypothesis are estimated. The list of author`s scientific publications on the topic of Thesis is provided. A literature review is arranged into 10 sub-chapters, where the main biological active compounds in investigated vegetables are described, as well as influence of agroecological factors on their content, the growth, development, and yield formating of vegetables is studied. Also, the biology, economic importance, nutritional value, growing conditions, and influence of agroecological factor on the growth, development, yield and content of biologicaly active compounds is described for selected vegetables. Materials and methods of the research are arranged into 5 sub-chapters, wehere the methodology of the research, meteorological conditions, measurements, methods of biochemical analyses and statistics are described. Results and discussion are arranged into 8 sub-chapters, where yield and changes of biologically active compounds are analysed for stinging nettle, globe artichoke and vegetable soybean under influence of various agroecological factors. Conclusions give answers on the tasks highlighted for promotion thesis. References consist on bibliographic description of the sources of information used. Appendix describe research materials and results. Work contains of 68 figures, 10 tables, 4 annexes and 268 bibliography items.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

scholarly journals The use of glucan-containing grain materials in the technology of foam-like pastries

2018 ◽  
Vol 12 (3) ◽  
Author(s):  
К. Iorgachova ◽  
O. Makarova ◽  
O. Kotuzaki ◽  
K. Avetisіan
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Nutritional Value ◽  
Control Sample ◽  
Water Mixture ◽  
Barley Flour ◽  
Baked Goods ◽  
Cereal Grain ◽  
Two Stages

This article shows the prospects of using glucan-containing cereal grain materials in the production of baked goods. The results of the research are presented of how oat and barley flours and the method and stage of adding them effect on the quality of foam-like dough and semi-finished sponge-cakes. During the research, these types of flour were introduced at two stages: while churning the mixture of sugar and eggs, after wetting them and replacing part of the mélange (15%, 25%, 35%) with flour-water mixtures with the equivalent amount of dry substance, and while making the dough (mixed with 25%, 50%, and 75% of wheat flour). It has been determined that replacing mélange with oat and barley flour-water mixtures results in an increase in the viscosity of the dough due to the increased content of starch polysaccharides in it, which helps stabilize its structure, and allows obtaining dough with the required moisture and density. It has been demonstrated that replacing up to 25% of mélange with these types of flour mixes is followed by increased porosity of the sponge cakes. The specific volume of the samples with 15% of mélange replaced with the oat flour-water, and 25% with the barley flour-water mixture increased by 5–7% on average compared to the control sample. In the further research, to increase significantly the nutritional value of baked goods, these mixtures, besides being used to replace the mélange, were also introduced at the stage of making the dough (mixed with wheat flour). It has been established that the high quality of sponge cakes (determined by their porosity and specific volume) is achieved in the presence of up to 50% of oat or barley flour in the mixture.

scholarly journals Production of Biscuits from Mixture of Tiger Nut Flour, Milk Permeate and Soft Wheat Flour

2020 ◽  
pp. 11-21
Author(s):  
Moustafa El- Shenawy ◽  
Ahmed M. S. Hussien ◽  
Mohamed Tawfeek Fouad
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Child Nutrition ◽  
Soft Wheat ◽  
Baking Quality ◽  
Lower Volume ◽  
Milk Permeate ◽  
Bacteriological Parameters

This study was carried out to use mixture of permeate and germinated tiger nut flour(GTNF), soft wheat flour(SWF) for production and evaluation of biscuit product. Biscuits made of 100% SWF and permeate was also prepared for comparison. Chemical composition, mixolab parameters, color attributes, baking quality, and sensory properties of biscuits were studied. GTNF was added to SWF at 10,20 and 30% level. Results revealed that GTNF characterized with its higher fiber (5.41%), fat (27.85%) and ash (3.24%).Therefore, increasing mixing level of GTNF with SWF led to increase the nutritional value of biscuits. Mixolab parameters showed that water absorption and dough stability was increased as the percentage of GTNF in SWF increase. Baking quality of biscuits showed that all biscuit samples from mixing GTNF with SWF had lower volume and specific volume than control. Results also showed that Hunter color parameters (L*, a* & b*) of biscuits were darker as mixing level of GTNF increased. This result was confirmed with the obtained sensorial results. Also, the bacteriological parameters were within the permissible bacterial limits, adopted by the Egyptian Standers, until 3-6 months of storage. Moreover, sensory evaluation of biscuits indicated that all treatments were acceptable, moreover mixture contained GTNF had superior nutritional value and could be suitable for child nutrition.

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