scholarly journals Разработка технологии сухого концентрата напитка на основе модифицированного пектина с добавлением дикоросов Дальнего Востока

2019 ◽  
pp. 165-177
Author(s):  
Андрей Подкорытов ◽  
Ирина Кадникова ◽  
Елена Подкорытова ◽  
Валерий Ковалев
Keyword(s):  
State Standard ◽  
Daily Consumption ◽  
Organoleptic Evaluation ◽  
Eurasian Economic Union ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Eleutheroside B ◽  
Sweetish Taste ◽  
Safety Indices ◽  
Physical And Chemical

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: гидролизованный пектин из Phyllospadix iwatensis, элеутерозиды, флавоноиды, аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением экстрактов элеутерококка, шипов-ника и боярышника. Содержание пектина, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100 % от адекватного суточного уровня потребления, а флавоноидов – 20,5 %. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. Исследованы показатели безопасности сухого концентрата напитка. The technology of obtaining a dry concentrate of a functional beverage based on hydrolyzed pectin from sea grass Phyllospa-dix iwatensis with the addition of extracts of eleutherococcus, rosehip and hawthorn is presented. In order to classify the bev-erage as a functional, we used a composition containing 20% pectin. Quantitative determination of eleutheroside B and ascor-bic acid was performed by HPLC with spectrophotometric detec-tion at 270 nm and 243 nm, respectively. The quantitative con-tent of the total flavonoids (in terms of rutin) was determined by the spectrophotometric method at a wavelength of 406 nm. To improve the organoleptic characteristics, citric acid, stevioside and elderberry extract were added to the beverage. The formula-tion of the beverage was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and the norms of daily consumption. Consumer properties were assessed according to the current regulatory documents of the Russian Fed-eration (RD RF) and the countries of the Eurasian Economic Union. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and State Standard of Russia number 6687.5-86, the main physical and chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined. The resulting beverage has a sweetish taste and a pleasant berry aroma with a pronounced rosehip smell. According to the terms of storage, the drink was in ac-cordance with State Standard of Russia number 6687.6-88. The main standard indices of the safety of the drink according to TR CU 021/2011 - the content of heavy metals, microbiological indices. The quality and safety indices of the developed product corresponded to the requirements of the Russian Federation and the EAEC.

scholarly journals Разработка и оценка качества сухого концентрата напитка на основе модифицированного пектина с добавлением женьшеня и элеутерококка

2020 ◽  
pp. 122-133
Author(s):  
Андрей Подкорытов ◽  
Ирина Кадникова ◽  
Елена Подкорытова ◽  
Валерий Ковалев
Keyword(s):  
Ascorbic Acid ◽  
State Standard ◽  
Daily Intake ◽  
The State ◽  
Daily Consumption ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Eleutheroside B ◽  
Phyllospadix Iwatensis

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: модифицированный пектин из Phyllospadix iwatensis, гинсенозиды, элеутерозиды и аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением настойки женьшеня и экстракта элеутерококка. Содержание пектина, гинсенозидов, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100% от адекватного суточного уровня потребления каждого из данных ингредиентов. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. The technology for producing dry concentrate for a functional beverage based on the modified pectin from the sea grass Phyllospadix iwatensis added with ginseng tincture and eleutherococcus extract is described in the article. To classify the beverage as a functional one, we used a composition containing 20% pectin. The quantitative content of the total ginsenosides (in terms of ginsenoside Rg1) was defined by the spectrophotometric method at a wavelength of 526 nm. The eleutheroside B and ascorbic acid quantity was defined by HPLC with spectrophotometric detection at 270 nm and 243 nm, respectively. To improve the organoleptic characteristics, citric acid and stevioside were added to the beverage. The beverage formula was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and with the norms of the daily consumption. The content of pectin, ginsenosides, eleutherosides and ascorbic acid in a unit dosage of the drink (10 g) is 100% of the adequate daily intake of each of these ingredients. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and the State Standard of Russia number 6687.5-86. The basic physical -chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

scholarly journals Innovative Technology and Food Safety of Fruit Biopowders

2019 ◽  
Author(s):  
P R Tagirova ◽  
M S Khasikhanov ◽  
G I Kasianov ◽  
S S Saidulaev ◽  
L M Masaeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
Microwave Drying ◽  
Alcoholic Beverages ◽  
Innovative Technology ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
Physical And Chemical

A technology has been developed for biopowders production from fruit raw materials grown in the Chechen Republic. The data on vacuum microwave drying of fruit raw materials under the influence of an amplitude-modulated magnetic field with carrier frequency of 180–20 kHz and modulating frequency of 10 to 30 Hz, with magnetic induction value of 5 mt. The proposed regimes of dehydration of fruit raw materials and its subsequent grinding by gas-liquid ”explosion”, providing the possibility of successful use in dried state in production technology of soft drinks. The peculiarity is the use of ecologically clean fruits of apricots, cherry plums, cherries, pears, melons and plums grown in Shelkovsky district of the Chechen Republic as raw materials. We studied physical and chemical indicators, content of phenolic substances and organoleptic indicators of fruit raw materials, powders and beverages. We also conducted comparative assessment. Under the influence of EMB ELF vacuum microwave drying of fruits contributes to better preservation properties of raw materials and finished powders. Organoleptic evaluation showed that non-alcoholic beverages produced on the proposed technology had intense color and more pronounced flavor of sweetness and acid compared to traditional non-alcoholic beverages. The advantage of this technology is the possibility to transport components for beverage production at unregulated temperature conditions to any location that is close to the consumer and carry out the production of soft drinks there.

scholarly journals PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE

2018 ◽  
pp. 63-69
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
E. A. Medvedeva ◽  
T. V. Nariniants
Keyword(s):  
Functional Foods ◽  
Jerusalem Artichoke ◽  
Daily Consumption ◽  
Canned Food ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
New Type ◽  
Main Component ◽  
Vegetables And Fruits

To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic characteristics, experimental samples were made and their physico-chemical and organoleptic characteristics were determined. At the same time, when developing the formulations of the selected range of functional foods, it is necessary to proceed from the requirements of GOST R 52349-2005 "functional Foods" from which it follows that each portion of the functional product must contain at least 15% of the daily consumption rate established By the Institute of nutrition of the Russian Academy of Sciences for a specific physiologically functional ingredient. To choose the best recipe of "Dessert" were made comparative experimental samples of canned food with the content of Jerusalem artichoke, as the main component, from 30 to 45%. The best composition of canned food "Dessert of Jerusalem artichoke", which received an average rating of 4.5 points, as a result of sensory analysis by rating, using a score scale, the following content of components: puree of Jerusalem artichoke – 40%, mashed carrots – 30%, mashed apples – 30%. According to the results of sensory evaluation of the intensity of the characteristics of the profiles for each of the five indicators: taste, color, aroma, appearance and consistency, as well as a diagram of the overall organoleptic evaluation of a new type of functional product "Dessert of Jerusalem artichoke".

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

scholarly journals PROSPECTS FOR THE DEVELOPMENT OF HEALTH TOURISM ON LAKE RAY IN THE ALMATY REGION OF THE REPUBLIC OF KAZAKHSTAN

2021 ◽  
Vol 37 (3) ◽  
pp. 888-893
Author(s):  
Yerкin TOKPANOV ◽  
◽  
Emin ATASOY ◽  
Erbolat MENDYBAYEV ◽  
Bakhadurkhan ABDIMANAPOV ◽  
...  
Keyword(s):  
Natural Object ◽  
Health Tourism ◽  
Physicochemical Composition ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Medical Institutions ◽  
The Republic ◽  
Physical And Chemical ◽  
Recreational Resources ◽  
Microbiological Indicators

Lake Ray is a unique natural object of the Republic of Kazakhstan. It is located in the Balkhash depression of the Almaty region. The waters of the lake are characterized by a peculiar hydrochemical and mineral composition, which can be used for various types of health tourism and recreation. The study aimed to show scientifically substantiated therapeutic and health-improving attractiveness of the territory of lake basins, to attract investment in the development of tourism. This study presents the physicochemical and spectral analysis of water and therapeutic mud. Organoleptic characteristics (color, odor, consistency, structure) and sanitary and microbiological indicators of the declared sample of mud, physical and chemical indicators of the declared sample of water have been determined. The results indicated that the physicochemical composition of water and brine met the regulatory sanitary and epidemiological requirements and could be used in stationary medical institutions and physiotherapy. Lake Ray in the Republic of Kazakhstan has a unique variety of hydromineral recreational resources.

scholarly journals COMPARATIVE STUDY OF PROMISING CLONES OF GRAPEVINE VARIETY SERSIAL

Russian vine ◽  
2021 ◽  
Vol 16 ◽  
pp. 36-41
Author(s):  
N.L. Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev ◽  
◽  
...  
Keyword(s):  
Comparative Study ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Wine Making ◽  
Grapevine Variety ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The results of studying of agrobiological and technological features of promising clones of the Sersial variety in the conditions of the South Coast of Crimea are presented. The numerical values of the main agrobiological characteristics of the variety and clones of the Sersial grape va-riety, as well as the main physical and chemical indicators of grapes and wines obtained from them, have been established. The organoleptic characteristics of wine materials from clones of the Sersial variety of the harvest of 2020 were studied and summarized. The expediency of in-troducing the selected clones of the Sersial varie-ty into the wine-making production of the Southern Coast of Crimea has been substantiat-ed.

scholarly journals Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

2021 ◽  
Vol 23 (96) ◽  
pp. 28-32
Author(s):  
S. Merzlov ◽  
Yu. Shurchkova ◽  
A. Tsebro ◽  
O. Grebelnik ◽  
G. Kalinina ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Titratable Acidity ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

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