scholarly journals New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (3) ◽  
pp. 299-305
Author(s):  
R. K. Kandrokov ◽  
M. S. Begeulov ◽  
A. N. Tkach ◽  
V. N. Igonin ◽  
E. S. Porechnaya
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Total Yield ◽  
Comparative Characteristic ◽  
Healthy Foods ◽  
Plant Raw Materials ◽  
Grain Processing ◽  
New Varieties ◽  
New Type ◽  
Milling Properties

Triticale and spelt grains are non-traditional types of plant raw materials that are promising for expanding the range of everyday products, healthy foods, as well as for the manufacture of food additives. A promising and relevant direction of scientific and practical research is the use of methods of biomechanical impact on the products of processing grain triticale and spelt grain in the form of flour, crumbs and bran to obtain food for general, functional and therapeutic purposes. The aim of the research is a comparative characteristic of the milling properties of new varieties of grain of wheat, triticale and spelt and the possibility of theit using for grinding into flour at existing grain processing enterprises. A comparative characteristic of the cereal-forming ability of new varieties of wheat, triticale and spelt has been carried out and it is revealed that the best cereal-forming ability belongs to the spelt grain of the "Gremme 2 U" variety, equal to 79.8 %, which is 4 % more than that of the wheat grain of the "Timiryazevskaya Jubilee" and 4.8 % of triticale grain of the "Timiryazevskaya 155" variety. It has been found that the highest flour yield under the same grinding regimes is obtained when grinding the grain of a new type of spelt "Gremme 2 U" amounted to 79.3 %. The largest amount of triticale flour of the highest grade T-60 is obtained from triticale grain of the "Timiryazevskaya 155" variety. The grain of wheat "Timiryazevskaya Jubilee" occupies an intermediate position both in terms of the total yield of flour and its quality compared to spelt and triticale. All three given new varieties of various crops have good flour-grinding properties and can be recommended for processing into high-quality bakery flour at flour mills when making grinding mixtures.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals Aquafeed extrusion (review)

2021 ◽  
Vol 1 (25) ◽  
pp. 38-49
Author(s):  
S.V. Braginets ◽  
◽  
O.N. Bakhchevnikov ◽  
V.F. Khlystunov ◽  
◽  
...  
Keyword(s):  
English Language ◽  
Raw Materials ◽  
Extrusion Process ◽  
Animal Origin ◽  
Fish Feed ◽  
Scientific Publications ◽  
Feed Composition ◽  
Plant Raw Materials ◽  
New Type ◽  
Extruded Feed

Extrusion is one of the most important technological operations in aquafeed production. Indeed, the digestibility of feed nutrients considerably increases as a result of extrusion. The review deals with the issues of vegetable and animal raw materials processing for aquafeed production through extrusion. The analysis of scientific publications discussing the monitoring subject showed that extrusion of multicomponent mixtures (compound feed) had been studied insufficiently. Research objectives were to generalize and analyze English-language scientific publications containing information on the technologies of compound fish feed extrusion, to clarify the information on the rational parameters of their implementation and the effects on the properties of finished extruded feed. Search, selection, as well as systematic review of highly cited English-language scientific articles on the research subject for the period 2000–2020, were carried out. In the course of the analysis of literary sources, it was detected that the properties of the finished extruded feed were mostly affected by the extrusion temperature, raw material moisture and screw speed. The regularities of changes in the properties of ready-extruded feed granules, as a result of changes in extrusion parameters, have been determined. The results of the analyzed scientific articles made it possible to establish the peculiarities of the extrusion of compound feed for aquaculture based on plant raw materials, in particular starch. We defined the regularities of compound fish feed extrusion containing raw materials with a considerable amount of protein of animal origin, in particular its new type: insects’ biomass. This new type of protein-containing raw materials of animal origin can successfully replace expensive fish meal in the fish feed composition. The essential factor, limiting the application of animal raw materials in fish feed, in particular insects, is its moisture, which should not exceed 30% so that the extrusion process was fully effective. Reducing the feed mixture moisture is possible when combining various types of animal and plant raw materials with high and low moisture. This will ensure the acceptable moisture of the mixture and get the high-quality extruded feed. Aquafeed extrusion is a promising trend. However, it requires additional research to determine the parameters of the extrusion process common to all types of both plant and animal raw materials and their mixtures.

Natural Jerusalem artichoke syrups with prebiotic properties

2021 ◽  
pp. 15-21
Author(s):  
Сергей Леонидович Филатов ◽  
Марина Сергеевна Михайличенко ◽  
Сергей Михайлович Петров ◽  
Надежда Михайловна Подгорнова
Keyword(s):  
Weight Control ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Comparative Characteristic ◽  
Plant Materials ◽  
Low Calorie ◽  
Plant Raw Materials ◽  
High Fructose ◽  
Materials Used ◽  
Low Glycemic Index

Выполнен обзор коммерчески доступных сиропов из различного натурального растительного сырья, используемых в качестве альтернативных сахару подслащивающих веществ пониженной калорийности, здорового углеводного профиля, с пребиотическими свойствами. Приведена общая характеристика и отражен химический состав растительного сырья (топинамбур, цикорий) и сиропов (из сорго, якона, агавы, кленовый, пальмовый, кукурузный), минеральные вещества (макро- и микроэлементы), витамины. Предложена и в производственных условиях апробирована современная инновационная мембранная технология получения фруктозно-глюкозного и фруктоолигосахаридного биосиропов из топинамбура, направленная на наиболее полное использование и сохранение природного состава клеточного сока растения. Фруктоолигосахариды топинамбура обладают пребиотическими свойствами, являются низкокалорийными подсластителями, создают чувство сытости, способствуют контролю массы тела, облегчают пищеварение, имеют низкий гликемический индекс и не вызывают кариес. Для апробации использования в пищевой промышленности приведена сравнительная характеристика сиропов из сахарной свеклы и топинамбура, которые получены на промышленном предприятии. Биосиропы с высоким содержанием фруктозы и олигофруктозный сироп изучены по углеводному составу и протестированы в приготовлении безалкогольных напитков. A review of commercially available syrups from a variety of natural plant materials used as alternatives to sugar, low-calorie sweeteners with a healthy carbohydrate profile and prebiotic properties is reviewed. The general characteristics and the chemical composition of plant raw materials (Jerusalem artichoke, chicory) and syrups (sorghum, yacon, maple, agave, palm, corn) are given: minerals (macro- and microelements), vitamins. A modern innovative membrane technology for producing fructose-glucose and fructo-oligosaccharide biosyrups from Jerusalem artichoke has been proposed and tested in production conditions, aimed at the most complete use and preservation of the natural composition of the plant cell juice. Jerusalem artichoke fructo-oligosaccharides have prebiotic properties, are low-calorie sweeteners, create a feeling of satiety, promote weight control, facilitate digestion, have a low glycemic index and do not cause tooth decay. For approbation of use in the food industry, a comparative characteristic of sugar beet and Jerusalem artichoke syrups, which are obtained at an industrial enterprise, is given. High fructose biosyrups and oligofructose syrup have been studied for their carbohydrate composition and tested in the preparation of soft drinks.

USE OF NON-TRADITIONAL PLANT RAW MATERIALS AND BIOLOGICAL ACTIVE ADDITIVES FOR THE FORMATION OF TECHNOLOGICAL AND CONSUMER PROPERTIES OF FUNCTIONAL AND ENRICHED FOODS

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Е.Е. ИВАНОВА ◽  
О.В. КОСЕНКО ◽  
С.П. ЗАПОРОЖСКАЯ ◽  
С.В. БЕЛОУСОВА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Factors Affecting ◽  
Functional Ingredients ◽  
Plant Raw Materials ◽  
Grain Processing ◽  
Green Pea ◽  
Leguminous Crops ◽  
Active Substances

На основе анализа публикаций, содержащих результаты теоретических и практических исследований, установлено, что основными факторами, влияющими на формирование качества и потребительских свойств функциональных и обогащенных пищевых продуктов, являются технология, способы и режимы производства, подбор и обоснование ингредиентов для обогащения продукции биологически активными веществами и функциональными ингредиентами. На примере хлебобулочных изделий установлено, что в качестве обогащающих добавок используют зерновые и зернобобовые культуры в виде отрубей, многозерновых смесей, резаного и цельного зерна; продукты переработки (в целом виде, резаные, порошкообразные и др.) орехов, плодов, овощей, ягод; отдельные функциональные ингредиенты, в частности пищевые волокна, витамины, минералы, фосфолипиды, полученные в основном из нетрадиционного растительного сырья – столовой свеклы, яблок, моркови, створок зеленого горошка и др. Внесение таких добавок влияет на органолептические свойства продукта, его функциональность, срок хранения и безопасность. Также для обогащения пищевых продуктов используют биологически активные добавки, изготовленные из различных видов растительного – тыква, люцерна, топинамбур, родиола розовая, морские водоросли и др. и животного, например кровь и жир млекопитающих, рыбный жир, сырья. Based on the analysis of publications containing the results of theoretical and practical studies, it was found that the main factors affecting the formation of quality and consumer properties of functional and enriched foods are the technology, methods and modes of production, selection and justification of ingredients for the enrichment of products by biologically active substances and functional ingredients. On the example of bakery products, it was found that grain and leguminous crops in the form of bran, multi-grain mixtures, cut and whole grain; processing products (as a whole, cut, powdered, etc.) nuts, fruits, vegetables, berries; separate functional ingredients, in particular dietary fibers, vitamins, minerals, phospholipids, obtained mainly from non-traditional plant raw materials – table beets, apples, carrot, green pea flaps, etc., are used as enriching additives. The introduction of such additives affects the organoleptic properties of the product, its functionality, product period of storage and safety. Biologically active additives made of different types of plant – squash, alfalfa, Jerusalem artichoke, Rhodiola rosea, seaweed, etc., and animal, such as blood and fat of mammals, fish oil, raw materials, also used for enrichment of food.

scholarly journals Innovative approach to combined healthy food

2021 ◽  
Vol 845 (1) ◽  
pp. 012081
Author(s):  
E N Tretyakova ◽  
A G Necheporuk ◽  
V A Babushkin ◽  
I B Kirina ◽  
A G Pershikova
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Large Population ◽  
Healthy Food ◽  
Innovative Approach ◽  
White Meat ◽  
High Quality ◽  
Plant Raw Materials ◽  
Healthy Nutrition ◽  
New Type

Abstract The paper analyzes the possibility of not only expanding the range of healthy food products, but also reducing its cost due to the combination of natural animal and plant raw materials. The possibility of introducing an innovative approach to the creation of products aimed at healthy nutrition was considered. It was found that the inclusion of plant additives into traditional meat-containing products will not only contribute to high quality products, but also products with increased nutritional and biological value. It was proved that the inclusion of plant ingredients ensures products with functional properties, high physicochemical and organoleptic indices. It was revealed that the proposed technological scheme and formula of a new type of meat-containing semi-product in dough with the introduction of vegetal raw materials will make the product more functional. The obtained results showed that the inclusion of wheat bran, nettle and onions in minced white meat will make it possible to enrich the product with essential nutrients. The obtained results of the study show that the combination of natural and plant raw materials makes it possible to obtain a product with high quality at a low cost aimed at improving the health of large population groups.

scholarly journals FLAVONOIDS FROM THE BUDS OF THE HORSE CHESTNUT (AESCULUS HIPPOCASTANUM L.)

2020 ◽  
pp. 123-129
Author(s):  
Vladimir Aleksandrovich Kurkin ◽  
Pavel Viktorovich Belov
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Uv Spectroscopy ◽  
Raw Material ◽  
Aesculus Hippocastanum ◽  
Horse Chestnut ◽  
Plant Raw Materials ◽  
Wide Range ◽  
New Type ◽  
First Time

The buds of horse chestnut (Aesculus hippocastanum L., Hippocastanaceae family) is a new promising species of medicinal plant raw material. The prospect of studying the buds of this plant is due to the content of flavonoids in them, which have a wide range of pharmacological effects. Flavonoids are interesting for their capillary-strengthening action, which allows them to be used in the treatment of chronic venous insufficiency. This fact is consistent with the practice of using drugs from other organs of horse chestnut (seeds, leaves) as venotonic and angioprotective drugs. In addition, flavonoids are also characterized by antioxidant, anti-inflammatory, antimicrobial and antifungal activity. The actuality of the study of horse chestnut buds as a new type of medicinal plant material is also supported by the need to develop of the new effective and safe drugs based on the raw materials of this plant. The aim of this study was to determine the flavonoid composition of the buds of Aesulus hippocastanum. In the course of the work from the buds of horse chestnut by the method of column chromatography on silica gel L 100/160 was for the first time there were isolated and characterized using 1H-NMR, 13C-NMR, UV spectroscopy and mass spectrometry the flavonoid compounds rhamnocitrin (7-O-methylkaempferol), and accompanying 7,4′-dimethylkaempferol. The dominant and diagnostic significant flavonoid for the horse chestnut buds is rhamnocitrin. The results indicate the prospects for further study of the buds of the horse chestnut as a new type of medicinal plant raw materials.

scholarly journals Powder from chickling vetch valves in the production of functional biscuits

2020 ◽  
Vol 222 ◽  
pp. 03008
Author(s):  
A.S. Jaboeva ◽  
Z.S. Dumanisheva ◽  
A.Ch. Toguzaeva ◽  
A.A. Shiritov ◽  
A.D. Thaitlov
Keyword(s):  
Quality Indicators ◽  
Functional Food ◽  
Food Production ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
New Type ◽  
The Rich ◽  
Pectin Substances

Currently, it is necessary to search for non-traditional sources of plant raw materials characterized by a high content of indigestible polysaccharides having a beneficial effect on human body functions. One of the rich sources of high-molecular carbohydrates is the chickling vetch valves. The use of a new type of raw material in food production will expand the range of functional food products. The technology of powder from chickling vetch valves is developed, its organoleptic quality indicators are determined and the period of storage in warehouse premises is set. Based on the results of the study of the chemical composition of the powder, it was found that it is a valuable source of fiber, lignin, hemicellulose and pectin substances. It was found that when the powder is introduced into the recipe of biscuits in the amount of 1.1-2.2 % by weight of flour, the best organoleptic and physico-chemical quality indicators of finished products are achieved. It was found that when consuming 100 g of the developed products, the human body’s need for dietary fiber is met by 18.3-23.2 %.

scholarly journals Obtaining a concentrated sugar syrup from cell juice of new sugar sorghum varieties

2021 ◽  
pp. 178-181
Author(s):  
Е.С. Романенко ◽  
Е.А. Миронова ◽  
Т.С. Айсанов ◽  
М.В. Селиванова ◽  
Н. А. Есаулко ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sugar Content ◽  
Morphological Characteristics ◽  
Raw Material ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
The North ◽  
Sugar Syrup ◽  
New Varieties ◽  
Materials Used

Представлены результаты исследования новых линий сортов сахарного сорго селекции ФГБНУ «Северо-Кавказский федеральный научный аграрный центр» для создания качественно новой комплексной безотходной технологии переработки экологически безопасной продукции растениеводства для производства функциональных напитков с улучшенными потребительскими свойствами. В зависимости от вида используемого сырья, можно получить новые интересные вкусовые характеристики напитка. В качестве натуральных ингредиентов использовали нетрадиционное растительное сырье - сахарное сорго. В статье представлены данные по морфологическим признакам и показатели содержания сахаров в соке стеблей новых линий сахарного сорго: Л.7812 (57), Л.8611 (58), Л.7813 (56), Л.7859 (60), Ларец 63 и расчетный выход сиропа с 1 га посева. Авторами подробно описана технология переработки растительного сырья и получения концентрированного сиропа. Впервые в практике научных исследований разработана комплексная, безотходная технология переработки сахарного сорго для производства концентрированного сахарного сиропа и дальнейшего его использования с целью получения функциональных напитков с улучшенными функциональными потребительскими свойствами. Актуальность работы и научно-техническая значимость состоит в подборе новых сортов сахарного сорго, технологии выделения клеточного сока из стеблей и приготовления концентрированного сахарного сиропа. Таким образом, на основании проведенных исследований были получены результаты, которые представляют интерес для использования сахарного сорго в сельскохозяйственном производстве (для корма животных и перерабатывающей промышленности, для производства продуктов питания, в том числе функционального назначения). Вся информация представлена в табличном виде с разделением изучаемых сортов, указаны основные морфологические признаки и показатели содержания сахаров в соке стеблей сортов сахарного сорго и расчетный выход сиропа с 1 га. This paper provides information about research on new lines of sugar sorghum varieties selected by the North Caucasian Federal Scientific Agrarian Center to create a brand new, innovative, integrated, waste-free technology for processing environmentally friendly crop products for the production of functional drinks with improved consumer properties. Depending on the type of raw materials used, you can get completely new interesting flavor characteristics of the drink. In the study, an unconventional plant raw material, sugar sorghum, was used as a natural ingredient. The paper presents data on morphological characteristics and indicators of sugar content in the juice of stems of new lines of sugar sorghum: L. 7812 (57), L. 8611 (58), L. 7813 (56), L. 7859 (60), Larets 63 and estimated yield of syrup from 1 hectare of sowing. The authors of the article described in details the technologies for processing plant raw materials and obtaining concentrated syrup. For the first time in the practice of scientific research, a comprehensive, waste-free technology for processing sugar sorghum has been developed for the production of concentrated sugar syrup and its further use for functional drinks with improved functional consumer properties. The relevance of the work and the scientific and technical significance lies in the selection of new varieties of sugar sorghum, technology for isolation of cell juice from stems of sugar sorghum and preparation of concentrated sugar syrup. Thus, on the basis of the studies carried out, promising results for the use of sugar sorghum in agricultural production for animal forage and the processing industry for food production, including functional purposes, were obtained. All information is presented in tabular form with the division of the studied varieties. Main morphological signs and indicators of sugar content in the juice of stems of sugar sorghum varieties and the estimated yield of syrup per hectare are indicated.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

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