scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

scholarly journals Industrial processing of canned beans

2017 ◽  
Vol 47 (5) ◽  
Author(s):  
Vanderleia Schoeninger ◽  
Silvia Renata Machado Coelho ◽  
Priscila Zaczuk Bassinello
Keyword(s):  
Literature Review ◽  
Nutritional Value ◽  
Quality Standards ◽  
Dry Bean ◽  
Production Chain ◽  
Industrial Processing ◽  
Unit Operations ◽  
The World ◽  
Technological Quality

ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the most planted species in the world. However, recent years have seen a decrease in the consumption of beans, owing to the time necessary to cook it domestically. Thus, it is being replaced in people’s diets by other foods. An alternative preparation that supplies modern consumers’ demands is industrially processed beans. This article aimed to provide a literature review on the processing of canned beans. Few recent studies have been performed in Brazil on this subject, as most studies have focused instead on the technological quality of dry bean grains processing. In this article industrial processing concepts and features, production unit operations, and canned beans quality standards will be discussed. These efforts are expected to contribute to the Brazilian beans production chain, and consequently to increase consumption of canned beans and the demand for industrial processing of beans in both the domestic market and future product exports.

Exploring Chinese Faculty Perceptions of Quality Standards for Online Education

2021 ◽  
pp. 944-963
Author(s):  
Dave Dai ◽  
John M. Dirkx
Keyword(s):  
Online Education ◽  
Quality Indicators ◽  
Teaching Assistants ◽  
Faculty Perceptions ◽  
Quality Standards ◽  
Online Faculty ◽  
Education Programs ◽  
Chinese Scholars ◽  
The U.S

This chapter explores how U.S. quality indicators for online education are perceived by Chinese online faculty. Thirty-one quality indicators from the U.S. literature were analyzed to develop a survey that was administered to 400 Chinese online faculty and their teaching assistants at a Chinese institution. The results indicate that U.S. quality indicators for online education are perceived by Chinese faculty as relevant and valuable. Based on responses to this survey, however, the U.S. based standards do not fully capture the essence of quality for online education because these indicators focus more on inputs rather than outcomes. The findings underscore the importance of the local settings in determining the characteristics of online education quality. Chinese scholars and administrators should not blindly adopt quality standards from other countries but use them as tools to help Chinese universities develop their own standards to improve quality of their online education programs.

scholarly journals STUDY OF THE INFLUENCE OF MICELLAR CASEIN AND SPELT FLOUR ON YOGHURT QUALITY INDICATORS

2020 ◽  
Vol 4 ◽  
pp. 44-52
Author(s):  
Galyna Polischuk ◽  
Nataliia Breus ◽  
Oxana Kochubey-Litvinenko ◽  
Tetiana Osmak ◽  
Tetiana Semko ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Quality Indicator ◽  
Nutritional Value ◽  
Complete Replacement ◽  
Maximum Value ◽  
Micellar Casein ◽  
New Type ◽  
Scientific Substantiation ◽  
Optimal Values

The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology

scholarly journals Development of Whey with Apple Juice and Appraisal of their Nutritional Qualities

2019 ◽  
Author(s):  
Manju Jakhar
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Acid Level ◽  
Apple Juice ◽  
Fat Content ◽  
Ash Content ◽  
Food Science ◽  
Ascorbic Acid Level ◽  
Nutritional Analysis ◽  
Nutritional Qualities

This study was conducted at the Department of Food Science and Nutrition, Banasthali Vidyapith, Newai, Tonk, Rajasthan, India in 2006. A dairy by-product can be used to enrich fruit juices to enhance their therapeutic and nutritional value. This study was carried out to develop beverages using apple juice and incorporating whey at various percentage level and to conduct nutritional analysis. Protein value was varied between 0.72–1.9. Fat content was 0.50–1.10. The ascorbic acid level in the juices ranged between 2.97–0.85 and it was found to be decreasing with an increasing amount of whey. Acidity ranged was 0.20–0.34, it was increasing with the increasing amount of whey. Ash content level was also increased, the range was 0.20–1.50.

scholarly journals The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

2020 ◽  
Vol 12 (18) ◽  
pp. 7606 ◽  
Author(s):  
Artur Głuchowski ◽  
Ewa Czarniecka-Skubina ◽  
Maria Buła
Keyword(s):  
Heat Treatment ◽  
Energy Consumption ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
High Energy ◽  
Nutrition Value ◽  
Sous Vide ◽  
Conventional Methods ◽  
High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

scholarly journals Food value and basic parasitosis of fish used in food by indigenous populations of Yakutia

2020 ◽  
Vol 17 ◽  
pp. 00242
Author(s):  
Terenty Platonov ◽  
Konstantin Stepanov ◽  
Ayan Nyukkanov ◽  
Natalia Kuzmina ◽  
Anna Gorokhova
Keyword(s):  
Nutritional Value ◽  
Crucian Carp ◽  
Negative Impact ◽  
Infection Intensity ◽  
High Energy ◽  
Fat Content ◽  
Indigenous Populations ◽  
High Fat ◽  
Food Value

The article presents the results of studies of nutritional value and the degree of infection with parasitoses of Siberian vendace (Coregonus sardinella Vallenciennes, 1848) and Yakut crucian carp (Carassius carassius jacuticus Kirillov, 1972). By the amount of protein, the Siberian vendace is classified as medium-protein, in terms of fat content, it is especially fatty fish and of high calories. It has been established that a distinctive feature of the Yakut crucian carps compared to European ones is high fat content (up to 10 % versus 2.5 %), high content of polyunsaturated fatty acids, macro- and microelements, vitamins, and have high energy value. The most common parasitic diseases of the crucian carp and vendace, affecting the quality and appearance of the fish, are myxosporidioses caused by Myxobolus, digramosis and phylometroidosis, the negative impact on the quality of which depends on the parasite infection intensity.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

scholarly journals Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Surendra Kumar Patel ◽  
M A Khan ◽  
Gajendra Kumar Rana ◽  
Mayank Mehra
Keyword(s):  
Dietary Fibre ◽  
Nutritional Value ◽  
High Ratio ◽  
Soy Flour ◽  
Food Science ◽  
Snack Food ◽  
Formulation Development ◽  
Crude Fibre ◽  
Overall Acceptability

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with rich source of protein, and dietary fibre. Millets are nutritionally superior to other cereals. Minor millet Kodo is nutritious millet with the highest dietary fibre (14.3%) makes it ideal food. On the basis of present findings it was concluded that S3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of final product. In the present investigation high content of oil in the blends having high ratio of soy flour may develop off flavor. Thus it could not be used beyond the 20 percent.

scholarly journals Determining quality of technologies taking into account main production and organizational measures

2020 ◽  
pp. 22-26
Author(s):  
E. M. Zimin ◽  
◽  
V. V. Martishkin ◽  
Keyword(s):  
Quality Indicators ◽  
Technological Process ◽  
Machine Building ◽  
Quality Level ◽  
Technical Documentation ◽  
Technological Support ◽  
Technological Processes ◽  
Main Production ◽  
Generalized Indicator

The article presents the list of singular indicators of technological support of technologies and the method of determining their actual values and their quality levels. According to the results of determining the quality level of technological processes, one of three management decisions can be made. The paper describes singular quality indicators that are directly related to the quality of technological processes in the machine-building industry, at the stage of design and preparation of technical documentation. And also presented are complex quality indicators, based on which determine the generalized indicator of quality of the evaluated technological process. As a result of the work the features of conformity assessment of technological processes and related mandatory requirements are formed. Also described is the process of obtaining a qualitative and quantitative assessment of the quality of the technological process with a detailed description of all necessary formulas

The use of a mixture of vegetable powders in the production of bakery products

2022 ◽  
pp. 16-20
Author(s):  
Алла Евгеньевна Туманова ◽  
Наталья Викторовна Присухина ◽  
Нэлля Николаевна Типсина ◽  
Александр Иннокентьевич Машанов ◽  
Николай Иванович Селиванов
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Comparative Assessment ◽  
Sea Buckthorn ◽  
Bakery Products ◽  
Technical Documentation ◽  
Chemical Parameters ◽  
Physico Chemical

В последние годы все большее внимание уделяется разработке продукции, обогащенной растительными компонентами. Целью данной работы являлось исследование влияния смесей из порошков растительного происхождения на свойства теста и качество готовых изделий (булочной мелочи). В рецептуру изделий добавляли растительные смеси: № 1 - порошок облепихи, жимолости, мелкоплодных яблок и порошок из жмыха тыквы, № 2 - порошок облепихи и мелкоплодных яблок в количестве 10, 15 и 20 % от массы муки по сухому веществу. Смеси составляли из компонентов, взятых в равных количествах. Сравнительная оценка пищевой ценности смесей показала, что в смеси № 1 выше количество пищевых волокон, кальция и фосфора относительно смеси № 2. В смеси № 2 преобладает количество белков, жиров, органических кислот, калия, натрия, марганца и железа. По содержанию витаминов преимущество на стороне смеси № 2, за исключением витаминов В и В. Установили повышение кислотности теста с внесением растительных смесей, что указывает на интенсификацию процесса брожения. Исследование качества готовых изделий показало, что при соответствии физико-химических показателей требованиям технической документации, при дозировках смесей выше 10 % отмечали значительное потемнение цвета изделий, появление растительного привкуса, а в изделиях с добавлением смеси №1 неприятное послевкусие. Наиболее рациональной для производства хлебобулочных изделий повышенной пищевой ценности для здорового питания признана рецептура с использованием растительной смеси № 2 из порошков облепихи и мелкоплодных яблок в количестве 10 % к массе муки. In recent years, more and more attention has been paid to the development of products enriched with plant components. The purpose of this work was to study the effect of mixtures of powders of vegetable origin on the properties of dough and the quality of finished products (bakery trifles). Vegetable mixtures were added to the recipe of the products: No. 1 - sea buckthorn powder, honeysuckle, small-fruited apples and pumpkin cake powder; No. 2 - sea buckthorn powder and small-fruited apples, in the amount of 10, 15 and 20 % of the flour weight by dry matter. The mixtures were made up of components taken in equal quantities. A comparative assessment of the nutritional value of the mixtures showed that the amount of dietary fiber, calcium and phosphorus in mixture No. 1 is higher, relative to mixture No. 2. The mixture No. 2 is dominated by the amount of proteins, fats, organic acids, potassium, sodium, manganese and iron. In terms of vitamin content, the advantage is on the side of mixture No. 2, with the exception of vitamins B and B. An increase in the acidity of the dough was established, with the introduction of vegetable mixtures, which indicates an intensification of the fermentation process. The study of the quality of finished products showed that when the physico-chemical parameters meet the requirements of technical documentation, at dosages of mixtures above 10%, a significant darkening of the color of the products, the appearance of a vegetable taste, and in products with the addition of mixture No. 1, an unpleasant aftertaste was noted. The most rational recipe for the production of bakery products of increased nutritional value for a healthy diet is recognized, using a vegetable mixture No. 2 of sea buckthorn powders and small-fruited apples in an amount of 10 % by weight of flour.

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