VITAMIN VALUE AND SAFETY OF COTTAGE CHEESE WHEN INTRODUCING NATURAL PRESERVATIVES OF FRUITS AND BERRIES INTO ITS RECIPE

2021 ◽  
Vol 21 (3) ◽  
pp. 45-56
Author(s):  
V.L. Zakharov ◽  
◽  
D.V. Shvecova ◽  
Keyword(s):  
Shelf Life ◽  
Fat Content ◽  
Sea Buckthorn ◽  
Water Bath ◽  
Raw Material ◽  
Woven Fabric ◽  
Cottage Cheese ◽  
State University ◽  
Mountain Ash ◽  
Pulp Consistency

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a water bath and protein coagulation occurred at a temperature of 55 ° C. The result-ing mass was filtered through a non-woven fabric "Agrotek", applying the same load. Glass jars with a volume of 0.25 liters with tin lids with threads were sterilized by steam in a water bath at t=100 oC for several minutes. The jars were filled with ready-squeezed cottage cheese. The addi-tion of crushed fruits and berries to cottage cheese changes some of its organoleptic characteris-tics: orange pulp - consistency, sea buckthorn-smell and taste, aronia - color. The introduction of fruits and berries into the recipe of cottage cheese preserves the moisture and fat content within the standard. The dynamics of the acidity of cottage cheese is greatly disturbed only by the fruits of sea buckthorn. The addition of sea buckthorn fruits to it contributes to an increase in the humid-ity and acidity of cottage cheese in a greater degree. The shelf life of cottage cheese with the addi-tion of sea buckthorn fruits at a temperature of 4 oC was 8 days, the other options - 12 days. When stored in room conditions (t=20 oC), the control cottage cheese and with aronia spoiled after 5 days. Adding fruits to it slowed down the appearance of mold: cranberry - for 1 day, mountain ash - for 2 days, orange-for 3 days. The most organic acids are added to the cottage cheese by sea buckthorn fruits and cranberry berries, flavonols - the fruits of common mountain ash, coloring substances and anthocyanins - aronia, ascorbic acid and carotenoids, including β-carotene - aronia and mountain ash.

VITAMIN VALUE AND SAFETY OF KEFIR ENRICHED WITH FRUITS AND BERRIES

2021 ◽  
Vol 21 (3) ◽  
pp. 27-37
Author(s):  
V.L. Zakharov ◽  
◽  
E.P. Matyuhina ◽  
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Comparative Effect ◽  
Black Currant ◽  
Retail Chain ◽  
Mountain Ash ◽  
Active Substances

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.

A Milk-Like Beverage from Neutralized Direct-Acid-Set Cottage Cheese Whey1

1979 ◽  
Vol 42 (4) ◽  
pp. 299-301
Author(s):  
F. H. CHEN ◽  
R. BASSETTE ◽  
J. T. MARSHALL
Keyword(s):  
Raw Material ◽  
Cottage Cheese ◽  
Processing Plant ◽  
State University ◽  
Total Solids ◽  
Commercial Plant ◽  
Whole Milk ◽  
Dry Milk ◽  
Kansas State University ◽  
Milk Solids

An imitation milk was formulated by combining 4 parts of neutralized, direct-acid-set, cottage cheese whey with 6 parts of whole milk, and fortifying with .5% nonfat dry milk solids (NFDM). Whey collected from a commercial plant was neutralized, clarified, blended with milk, fortified with NFDM, pasteurized, homogenized, and packaged in ½-gal. paper cartons in the Kansas State University (KSU) dairy processing plant. Calculated raw material costs were compared for 2.0% low fat milk, 3.25% milk, and for imitation milks with those same milkfat concentrations. The 2.0 and 3.25% imitation milk could be formulated with savings of 35 and 25 cents per gallon, respectively. Coded samples of the product were compared with regular KSU whole milk by 112 persons. Of these, 45% identified the KSU milk samples, 35% thought the experimental product was the KSU milk, and 20% could tell no difference. The milk sample was preferred for flavor by 42% of the consumers, 32% had no preference, and 26% preferred the imitation milk. The imitation milk, containing 11.5% total solids and 2.4% protein, was .5% lower in total solids and 1.0% lower in protein than KSU whole milk.

scholarly journals PENGARUH PENGGUNAAN PELARUT DAN TEKNIK EKSTRAKSI TERHADAP MUTU GELATIN KAKI AYAM

2020 ◽  
Vol 16 (1) ◽  
pp. 10
Author(s):  
NFN Miskiyah ◽  
NFN Juniawati ◽  
Elmi Kamsiati
Keyword(s):  
Production Process ◽  
Protein Content ◽  
Fat Content ◽  
Gel Strength ◽  
Ash Content ◽  
Water Bath ◽  
Raw Material ◽  
Modification Process ◽  
Religious Aspects ◽  
Standard Regulation

<div><p>Proses produksi gelatin dari bahan baku alternatif diperlukan untuk mengatasi kebutuhan gelatin halal. Saat ini, terdapat batasan penggunaan gelatin, terkait dengan aspek kehalalannya. Eksplorasi proses produksi gelatin dari limbah pemotongan ayam memerlukan berbagai modifikasi agar memenuhi standar mutu gelatin yang telah ditetapkan oleh Standar Nasional Indonesia (SNI). Tujuan penelitian ini adalah mengetahui sifat fisikokimia gelatin yang dihasilkan dari kaki ayam dan karakteristiknya dari proses modifikasi gelatin. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan empat ulangan. Perlakuan yang digunakan dalam penelitian adalah bahan pelarut (A) (A1: HCl 1%,, A2: NaOH 1%,; A3: CH3COOH 1%) dan metode ekstraksi (B) (B1: pemanasan menggunakan water bath dan B2: menggunakan panci bertekanan/presto). Hasil penelitian menunjukkan bahwa kaki ayam memiliki kandungan protein yang cukup tinggi, sehingga berpotensi digunakan sebagai bahan baku untuk produksi gelatin. Perlakuan terbaik adalah 2 hari ekstraksi menggunakan pelarut CH3COOH 1%, dengan proses ekstraksi menggunakan water bath selama 1 jam. Rendemen gelatin 6,75 ± 1,89%; kadar air 10,41 ± 0,63%; kadar abu 3,90 ± 0,43%; kandungan lemak 9,68 ± 1,21%; kandungan protein 77,21 ± 0,58%; pH 5,62 ± 0,13; bersifat larut; viskositas 6,67 ± 1,53 cPs; kekuatan gel 164,75 ± 3,40 g bloom; kandungan residu Cu 4,52 ± 0,71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0,00 ppm; dan Sulfit 5.56 ± 0,30 ppm. Proses produksi gelatin dengan menggunakan metode asam dan proses ekstraksi dengan <em>water bath </em>belum menghasilkan gelatin yang sesuai dengan standar mutu gelatin (SNI), sehingga perlu perbaikan dalam metode ekstraksi.</p></div><div> </div>Production process of gelatin from alternatif material is needed to overcome the supply of halal gelatin. There are several obstacles to the use of gelatin, one of this related to religious aspects, that is prohibition of consuming ingredients from pigs. Explorations of production process of gelatin from waste of chicken slaughtering house need some modiifications, so can meet to the Indonesian Standard Regulation (SNI). The purpose of this research was to know the physicochemical properties of gelatin produced from chicken feet, and their characteristics from modification process of gelatin. The results showed that chicken feet has a high enough protein content, so it was potential to be used as a raw material for gelatin production. The best treatment was 2 days exraction using CH3COOH 1% solvent, followed by heating using waterbath for 1 hour. Yield of gelatin 6.75 ± 1.89%; water content 10,41 ± 0,63%; ash content 3,90 ± 0,43%; fat content 9.68 ± 1.21%; protein content 77,21 ± 0,58%; pH 5.62 ± 0.13; solubility was soluble; viscosity 6.67 ± 1.53 cPs; gel strength 164.75 ± 3.40 bloom; Cu residue content of 4.52 ± 0.71 ppm; Zn 9,92 ± 0,22 ppm; As 0,000 ± 0.00 ppm; Sulfite 5.56 ± 0.30 ppm. However, it is need improvement to reduce the fat content in gelatin product

ИСПОЛЬЗОВАНИЕ РАСТИТЕЛЬНЫХ АДАПТОГЕНОВ ПРИ ДЕФИЦИТЕ ЖЕЛЕЗА У КОРОВ

2020 ◽  
pp. 49-51
Author(s):  
N.I. YAROVAN ◽  
E.N. RYZHKOVA ◽  
Y.V. KARTAMYSHEVA
Keyword(s):  
Milk Production ◽  
Free Radical Oxidation ◽  
Sea Buckthorn ◽  
Herbal Remedies ◽  
Control Group ◽  
Iron Level ◽  
Industrial Complex ◽  
Serum Iron Level ◽  
Group I ◽  
Mountain Ash

Представлены результаты изучения влияния растительных адаптогенов на основе облепихи крушиновидной, боярышника обыкновенного, рябины обыкновенной и каштана конского на уровень железа при его дефиците, оксидантно-антиоксидантный статус и молочную продуктивность коров, содержащихся в условиях промышленного комплекса. Были сформированы 5 групп животных по 10 голов. Животные I (контрольной) группы получали основной рацион (ОР) II ОР измельченные семена каштана конского 50 г на 1 голову в сутки III ОР измельченные семена каштана конского 30 г высушенные плоды рябины обыкновенной 20 г на 1 голову в сутки IV ОР цельнозамороженные плоды облепихи крушиновидной 200 г на 1 голову в сутки V ОР цельнозамороженные плоды облепихи крушиновидной 130 г высушенные плоды боярышника обыкновенного 40 г на 1 голову в сутки. В опытных группах II, III, IV и V обнаружено увеличение содержания железа в сыворотке крови к 20-му дню эксперимента на 87, 78, 41 и 58, соответственно. Наблюдалось постепенное снижение уровня свободно-радикального окисления к 30-му дню опыта у коров этих групп. Уровень малонового диальдегида (МДА) снизился на 37,5, 13,4, 20 и 20, соответственно. Увеличение среднесуточного удоя отмечено у коров, получавших комплекс растительных средств из семян каштана плодов рябины (на 7,4) и плодов облепихи плодов боярышника (на 7,5).The resalts of impact studies of plant-based adaptogens (sea-buckthorn, hawthorn, mountain ash and chestnut) on serum iron level in cows, oxidative-antioxidant status and milk production of cattle contained in the industrial complex were shown. 5 groups were formed with 10 animals each: 1st control group (I) - animals received the main diet (MD) 2nd group (II) - MD chestnut seeds (50 g per 1 animal) 3rd group (III) - MD chestnut seeds/ mountain ash (30 g/20 g per 1 animal) 4th group (IV) - MD sea-buckthorn fruits (200 g per 1 animal) 5th group (V) - MD sea-buckthorn fruits/ hawthorn fruits (130 g /40 g per 1 animal). In experimental groups II, III, IV и V, an increase in the content of iron in blood serum by the 20th day of the experiment by 87, 78, 41, 58, respectively, was shown. There was also a gradual decrease in the free radical oxidation level by the 30th day of the experiment in cows of experimental groups II, III, IV и V, the malondialdehyde level (MDA) decreased by 37.5, 13.4, 20, 20 respectively compared to the initial values. The highest average daily milk production was observed in cows receiving a complex of herbal remedies from chestnut seeds mountain ash fruits (an increase by 7.4) and sea-buckthorn fruits hawthorn fruits (an increase by 7.5).

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi
Keyword(s):  
Pharmaceutical Industry ◽  
Adverse Effects ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Functional Foods ◽  
Zingiber Officinale ◽  
Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

scholarly journals Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 46
Author(s):  
Mariana de Oliveira Silva ◽  
John Nonvignon Bossis Honfoga ◽  
Lorena Lucena de Medeiros ◽  
Marta Suely Madruga ◽  
Taliana Kênia Alencar Bezerra
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Water Bath ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Ethanol Mixture ◽  
Coffee Husk ◽  
Coffea Arabica L

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and extracting solutions of bioactive compounds from coffee husks. Water bath and ultrasound-assisted extraction methods were used, using water (100%) or ethanol (100%) or a mixture of both (1:1) as extracting solutions and the form of the raw material was in natura and dehydrated. The extracts were evaluated by their antioxidant potential using DPPH radicals, ABTS, and iron reduction (ferric reducing antioxidant power (FRAP)), and later total phenolic compounds, total flavonoids, and condensed tannins were quantified the phenolic majority compounds were identified. It was verified that the mixture of water and ethanol (1:1) showed better extraction capacity of the compounds with antioxidant activity and that both conventional (water bath) or unconventional (ultrasound) methods showed satisfactory results. Finally, a satisfactory amount of bioactive compounds was observed in evaluating the chemical composition (total phenolic compounds, total flavonoids, condensed tannins, as well as the analysis of the phenolic profile) of these extracts. Corroborating with the results of the antioxidant activities, the best extracting solution was generally the water and ethanol mixture (1:1) using a dehydrated husk and water bath as the best method, presenting higher levels of the bioactive compounds in question, with an emphasis on chlorogenic acid. Thus, it can be concluded that the use of coffee husk as raw material to obtain extracts of bioactive compounds is promising. Last, the conventional method (water bath) and the water and ethanol mixture (1:1) stood out among the methods and extracting solutions used for the dehydrated coffee husk.

Pembuatan Gula Semut dari Gula Merah Kelapa di Kabupaten Bulukumba

DEDIKASI ◽  
2019 ◽  
Vol 21 (1) ◽  
Author(s):  
Diana Eka Pratiwi ◽  
Army Auliah ◽  
Maryono Maryono
Keyword(s):  
Shelf Life ◽  
Economic Value ◽  
Raw Material ◽  
Selling Price ◽  
Sugar Production ◽  
Brown Sugar ◽  
South Sulawesi ◽  
Palm Sugar

Herlang Subdistrict is the largest producer of coconut juice (along with Selayar Regency and JenepontoRegency) which is the raw material for coconut sugar production in South Sulawesi. Tugondeng Village is one ofthe villages in Herlang District. About 80% of Tugondeng villagers work in the coconut sugar manufacturingindustry. However, this potential has not well developed due to the low economic value of brown sugar. To increasethe selling price of coconut sugar produced by Tugondeng Village, efforts need to be made to process coconut sapand coconut sugar into products which have higher selling price, namely palm sugar. The steps taken to achieve theobjectives of this activity were : (a) presentation of material on how to process coconut sap and coconut sugar intopalm sugar; and (b) demonstration of preparing palm sugar from coconut sap and coconut sugar. The resultsobtained show that the process of making palm sugar from coconut sap and coconut sugar is quite simple and thepalm sugar produced has longer shelf-life than coconut sugar

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Pemberdayaan Kelompok Tenun Nari-Nari Melalui Pewarnaan Benang Menggunakan Ekstrak Kayu Kuning Dan Kayu Mahoni

2020 ◽  
Vol 5 (2) ◽  
pp. 446-452
Author(s):  
Ruslan R ◽  
Agrippina Wiraningtyas ◽  
Ahmad Sandi ◽  
Muhammad Nasir
Keyword(s):  
Natural Dyes ◽  
Raw Material ◽  
Woven Fabric ◽  
Synthetic Dyes ◽  
Community Group ◽  
Training Stage ◽  
Red Color ◽  
Different Color ◽  
Fabric Production ◽  
The Cost

The "Nari-Nari" Weaving Village in Rabadompu Timur Village, Bima City, is a community group engaged in the weaving industry which has been carried on for generations. During this time, Bima woven fabric products use yarn raw material that has been colored using synthetic dyes. Yarn with synthetic dyes has a more diverse color, the fabric coloring process is easier and the cost is cheap, but synthetic dyes are carcinogenic and harmful to the environment. The solution to the problems faced by using natural dyes obtained from plants. This activity aims to train the Nari-Nari weaving group in yarn coloring using natural dyes. The method used is training through several stages of the activity namely the stage of socialization of activities; the training stage of yarn dyeing and woven fabric production. The dyes used are yellow wood extract and mahogany wood. The results obtained in this activity are the colored yarn has a different color based on the extract of the dye and fixation material. In yellow wood obtained with a maroon red color on alum, black on tunjung and reddish beige on lime. In mahogany wood is obtained beige on alum, black gray on tunjung and beige on lime.  

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