TECHNOLOGY AND APPLICATION OF POWDERED FOOD ADDITIVES FROM VEGETABLE RAW MATERIALS

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

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Organic chemistry in food biotechnology

10.12737/textbook_5b02e44d96f2d0.87491203 ◽

2018 ◽

Author(s):

Юрий Блохин ◽

Yuriy Blohin ◽

Татьяна Яркова ◽

Tat'yana Yarkova ◽

Ольга Соколова ◽

...

Keyword(s):

Chemical Structure ◽

Raw Materials ◽

Food Additives ◽

Animal Origin ◽

Food Biotechnology ◽

Food Of Animal Origin ◽

Influence Of Food ◽

Technological Universities ◽

Production Technologies ◽

Vegetable Raw Materials

The book deals with proteins, carbohydrates, lipids and food additives that form the basis of modern food. Their importance in human nutrition, classification, chemical structure, production in industry, transformation in food production technologies are discussed. The methods of their determination in food products are indicated. The questions of influence of food additives on the human body and their safety are covered. The textbook is designed for students in the areas of training bachelors: 19.03.01 Biotechnology, 19.03.02 food of vegetable raw materials, 19.03.03 – food of animal origin, 19.03.04 – production Technology and organization of public catering, 38.03.07 –merchandising of food, agricultural and other technological Universities, as well as for graduate students and faculty working in the field of food chemistry.

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IMPROVING THE TECHNOLOGY OF CRYOPOWDERS FROM VEGETABLE RAW MATERIALS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.2-3.12 ◽

2020 ◽

Author(s):

С.П. ЗАПОРОЖСКАЯ ◽

Г.И. КАСЬЯНОВ ◽

О.В. КОСЕНКО ◽

А.М. МЕДВЕДЕВ ◽

З.А. ЯРАЛИЕВА ◽

...

Keyword(s):

Dietary Fiber ◽

Processing Time ◽

Raw Materials ◽

Food Additives ◽

Advanced Technology ◽

Fish Products ◽

Energy Value ◽

Vegetable Raw Materials ◽

Main Components

Предложен способ сушки растительного сырья в среде азота при температуре 45–50°С в течение 3 ч, позволяющий достичь снижения влажности масс с 88 до 14–18%. Представлены технология и оборудование для производства криопорошков из моркови, свеклы и корня сельдерея. Содержание основных компонентов в сырье, высушенном на модернизированной сушильной установке, составило, морковь/свекла/сельдерей, г: вода 14/18/16; белок 3,4/3,0/2,3; жир 1,2/0,4/0,5; углеводы 48,4/57,6/65,7; пищевые волокна 23,2/14,8/9,6; энергетическая ценность 284/43/231 ккал соответственно. В период криоизмельчения продукт имел температуру –120°С, продолжительность обработки составила 10 мин. Содержание наиболее лабильных компонентов – витаминов в криопорошке моркови/свеклы/сельдерея составило, мг/100 г: С – 82/88/115; в-каротина 41,0/0,4/0,7; В1 – 0,4/0,1/0,1; В2 – 0,3/0,4/0,3; РР – 6/8/5 соответственно. Изготовленные по усовершенствованной технологии пищевые добавки в виде криопорошков рекомендовано использовать для обогащения состава мясо- и рыборастительных продуктов. A method for drying vegetable raw materials in nitrogen at a temperature of 45–50°C for 3 h is proposed, which makes it possible to achieve a decrease in the moisture of mass humidity from 88 to 14–18%. Technology and equipment for the production of cryopowders from carrots, beets and celery root are presented. The content of the main components in the raw materials dried on the modernized drying unit was, carrot/beet/celery, g: water 14/18/16; protein 3,4/3,0/2,3; fat 1,2/0,4/0,5; carbohydrates 48,4/57,6/65,7; dietary fiber 23,2/14,8/9,6; energy value 284/43/231 kcal, respectively. During the period of cryo grinding, the product had a temperature of –120°C, the processing time was 10 minutes. The content of the most labile components in the cryopowder – vitamins was, mg/100 g: C in carrot/beet/celery 82/88/115; в-carotene respectively 41,0/0,4/0,7; B1 – 0,4/0,1/0,1; B2 – 0,3/0,4/0,3; PP – 6/8/5. It is recommended to use food additives in the form of cryopowders made using advanced technology to enrich the composition of meat and fish products.

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DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00921 ◽

2019 ◽

Vol 3 ◽

pp. 54-60

Author(s):

Viktoriya Pogarskaya ◽

Raisa Pavlyuk ◽

Kateryna Balabai ◽

Aleksey Pogarskiy ◽

Tetyana Stukonozhenko ◽

...

Keyword(s):

Fruits And Vegetables ◽

Raw Materials ◽

Food Additives ◽

New Method ◽

Cottage Cheese ◽

Prolonged Storage ◽

Sour Milk ◽

Vegetable Raw Materials ◽

Coloring Agents ◽

Storage Term

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

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Study of Quality Indicators of Cooked Sausage Products with Components of Plant Origin

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/937/2/022106 ◽

2021 ◽

Vol 937 (2) ◽

pp. 022106

Author(s):

T Senotrusova ◽

Y Furmanova ◽

F Darwish ◽

T Kalenik ◽

E Dobrynina ◽

...

Keyword(s):

Raw Materials ◽

Food Additives ◽

Far East ◽

Meat Products ◽

Partial Replacement ◽

Plant Origin ◽

Animal Fats ◽

Excessive Consumption ◽

Vegetable Raw Materials ◽

Organoleptic Parameters

Abstract In various regions of the Far East, the nutritional status of the population suggests that the diet of Russians is characterized by excessive consumption of animal fats, as well as micronutrients. Based on this, it will be promising to enrich the macro-and micronutrients of ordinary food products such as boiled sausage products for the benefit of the consumer. The use of vegetable raw materials in the production of meat products enrich them with functional ingredients, increase their digestibility and get products that meet the physiological norms of nutrition, contribute to the improvement of their therapeutic and preventive properties and the stabilization of consumer properties. The results of the tasting evaluation of the presented samples allowed us to draw conclusions about the possibility of improving the organoleptic parameters by adding raw materials of plant origin in various combinations and mass fraction. The use of carmine made it possible to get a color familiar to the buyer and to abandon the use of artificial food additives. Partial replacement of animal fat with soybean oil allowed to give the product useful properties and improved the appearance of the product.

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PROSPECTS FOR OBTAINING FOOD ADDITIVES FROM LEAVES AND FLOWERS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.5-6.13 ◽

2021 ◽

Author(s):

М.П. БАХМЕТ ◽

Г.И. КАСЬЯНОВ

Keyword(s):

Essential Oil ◽

Raw Materials ◽

Food Additives ◽

Extraction Process ◽

Natural Food ◽

Operating Pressure ◽

Extraction Plant ◽

Extractive Substances ◽

Dry Food ◽

Vegetable Raw Materials

Использование продуктов переработки зеленой массы базилика как природного консерванта позволяет придавать пище оригинальный вкус и аромат, продлять срок ее хранения. Оценены перспективы получения пищевых добавок из листьев и соцветий базилика эвгенольного и базилика обыкновенного. Применен комплексный подход к переработке сырья, включающий получение эфирного масла, сухих пищевых добавок, СО2-экстракта. Исследован фракционный состав эфирного масла паровой перегонки из свежего сырья базилика эвгенольного и базилика обыкновенного с выходом 0,45 и 0,32% соответственно. Выход сухой пищевой добавки из свежего сырья базилика эвгенольного при мягких температурных режимах составил 9,25%, а базилика обыкновенного – 10,5%. Модернизирована экстракционная установка для получения СО2-экстрактов за счет внедрения пилотных устройств, позволяющих предварительно оценивать содержание экстрактивных веществ в поступающем сырье, а также устройств подготовки хладоагента и теплоносителя. Установлены режимы работы СО2-экстракционной установки: рабочее давление 5464–6289 кПа, температура процесса экстракции 18–24°С, продолжительность обработки одной загрузки сырья 4–4,5 ч. Выход СО2-экстракта из сухого базилика эвгенольного составил 3,2%, а из базилика обыкновенного – 2,8%. Даны рекомендации по использованию продуктов переработки растительного сырья базилика в качестве натуральных пищевых добавок. The use of basil green mass processing products as a natural preservative allows you to give food an original taste and aroma, prolong its shelf life. The prospects of obtaining food additives from the leaves and inflorescences of eugenol basil and basil vulgaris are evaluated. A comprehensive approach to the processing of raw materials has been applied, including the production of essential oil, dry food additives, and CO2-extract. The fractional composition of steam-distilled essential oil from fresh raw materials of eugenolic basil and ordinary basil with a yield of 0.45 and 0.32% respectively investigated. The yield of a dry food additive from fresh raw materials of eugenolic basil under mild temperature conditions was 9,25%, and ordinary basil – 10,5%. The extraction plant for producing CO2-extracts has been upgraded through the introduction of pilot devices that allow preliminary assessment of the content of extractive substances in incoming raw materials, as well as devices for the preparation of refrigerant and coolant. The modes of operation of the CO2-extraction plant are set: operating pressure 5464–6289 kPa, extraction process temperature 18–24°C, processing time of one load of raw materials 4–4,5 hours. The yield of CO2-extract from dry eugenolic basil was 3,2%, and from ordinary basil – 2,8%. Recommendations on the use of basil vegetable raw materials processing products as natural food additives are given.

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

Stamford Journal of Microbiology ◽

10.3329/sjm.v10i1.50727 ◽

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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