scholarly journals GEL FORMATION IN THE KAOLIN SYSTEM - SODIUM ALGINATE - CALCIUM SULFATE - SODIUM PYROPHOSPHATE

2021 ◽  
pp. 3-9
Author(s):  
А.Л. Верещагин ◽  
Е.А. Кукарина ◽  
Е.В. Грешных
Keyword(s):  
Water Temperature ◽  
Sodium Alginate ◽  
Research Methods ◽  
Quality Indicators ◽  
Mass Fraction ◽  
Calcium Sulfate ◽  
Sodium Pyrophosphate ◽  
Gel Formation ◽  
Technical Documentation ◽  
Alginate Gels

Представлены результаты исследований изменений происходящих при формировании наполненных альгинатных гелей при внутреннем диффузионном гелеобразовании. Исследование проводилось для систем, состоящих из каолина и альгината натрия с системой отверждения из сульфата кальция и пирофосфата натрия. Установлено, что применение реологических методов исследования позволяют получать данные о показателях качества альгинатных гелей и их составе, и механизме гелеобразования. Установлено, что для системы каолин – альгинат натрия – сульфат кальция – пирофосфат натрия при формировании альгинатного геля целесообразно использовать сульфат кальция с массовой долей от 5 до 6,5, а пирофосфат натрия с массовой долей от 1,5 до 3 % при гидромодуле 1 к 3 и температуре воды 20 °С.Эти данные можно использовать при разработке рецептуры альгинатных масок и подготовки нормативной технической документации. The results of studies of changes occurring during the formation of filled alginate gels during internal diffusion gelation are presented. The study was carried out for systems consisting of kaolin and sodium alginate with a curing system of calcium sulfate and sodium pyrophosphate. It has been established that the use of rheological research methods makes it possible to obtain data on the quality indicators of alginate gels and their composition, and the mechanism of gelation. It was found that for the system kaolin-sodium alginate-calcium sulfate-sodium pyrophosphate when forming an alginate gel, it is advisable to use calcium sulfate with a mass fraction of 5 to 6.5, and sodium pyrophosphate with a mass fraction of 1.5 to 3% at a hydromodule 1 to 3 and a water temperature of 20 °C. This data can be used in the development of the formulation of alginate masks and the preparation of regulatory technical documentation.

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.

THE USE OF BUTTERMILK IN THE COMPOSITION OF NORMALIZED CREAM MIXTURES IN THE PRODUCTION OF SOUR CREAM WITH A LOW FAT CONTENT

2020 ◽  
pp. 152-158
Author(s):  
O. Skokowa ◽  
J. Chekanowa ◽  
А. Demyanets
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Component Composition ◽  
Fat Content ◽  
Continuous Method ◽  
Low Fat ◽  
Standard Temperature ◽  
Sour Cream

The dynamics of changes in organoleptic parameters titrated acidity and moistureretaining capacity of sour cream with a mass fraction of fat of 10% based on normalized cream mixtures of different component composition during storage at a standard temperature (4±2)oC for 40 days was studied. The influence of buttermilk obtained by a continuous method of churning cream in the composition of normalized cream mixtures on the quality indicators and consumer properties of sour cream with a low fat content is determined.

Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method

2019 ◽  
Vol 50 (9) ◽  
pp. 2608-2620
Author(s):  
Leonidas Papaharisis ◽  
Theofania Tsironi ◽  
Arkadios Dimitroglou ◽  
Petros Taoukis ◽  
Michail Pavlidis
Keyword(s):  
Shelf Life ◽  
Water Temperature ◽  
Quality Indicators ◽  
Marine Fish ◽  
Stress Assessment ◽  
Slaughter Method

scholarly journals THE POTENTIAL OF URONIDE HYDROCOLLOIDS FOR THE FORMATION OF SENSORY CHARACTERISTICS OF HEALTH PRODUCTS FROM HYDROBIONTS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
T. Manoli ◽  
T. Nikitchina ◽  
A. Menchinska ◽  
Zh. Cui ◽  
Ya. Barysheva
Keyword(s):  
Sodium Alginate ◽  
Mass Fraction ◽  
Aquatic Organisms ◽  
Sensory Characteristics ◽  
Swelling Kinetics ◽  
Degree Of Swelling ◽  
Health Products ◽  
Preliminary Preparation ◽  
Kinetics Of ◽  
Pectin Substances

The article presents the theoretical basis and practical aspects of the using of binary compositions of uronid polysaccharides in the technology of culinary products from aquatic organisms in jelly fillings. The relevance of the composition of natural high molecular weight polysaccharides, such as sodium alginate and low-esterified pectin, to promote the improvement of sensory characteristics of culinary products from aquatic organisms in the menu of fish restaurants is shown. The objectives of the study were to obtain a jelly filling of viscous consistency, followed by the formation of a stable, elastic gel for using in the technology of aquatic products. Obtaining a jelly filling involves det-ermining the parameters of the preliminary preparation of hydrocolloids; study of the influence of technological par-ameters on the sensory characteristics of the gel. Creating a dry mixture of sodium alginate and low-esterified pectin with salt and sugar was necessary to ensure the dispersion of particles of dry hydrocolloid powders to prevent sticking when swelling in water at a temperature of 18-20 ° C for 15 minutes. Intense swelling of the mixture occurs in the first 10 minutes of hydration.The degree of swelling reaches 5.8%; further increase in time has almost no effect on the swe-lling process. The swelling kinetics of the hydrocolloid mixture was evaluated by determining the tangent of the angle of inclination tangent to the curve describing the degree of swelling. The rational mass fraction of calcium ions for the formation of a transparent gel of stable, homogeneous, elastic consistency, which is 0.3-0.4% of the 10% solution of calcium chloride, was experimentally established. It was studied that dispersions with a mass fraction of a mixture of alginate: low-esterified pectin substances - 1.8% have a viscous consistency with a dynamic viscosity of less than 0.94 Pa • s, which is important for the implementation of technological operations of transportation and packaging of jelly fillings. The conditions and speed of gelation, which provide the finished culinary products with high sensory cha-racteristics and elastic consistency due to the regulated melting temperature, which is provided by the composition of uronide hydrocolloids, have been studied. It was found that the strength of the gel more than 140 g forms a mixture of hydrocolloids with a mass fraction of from 1.6 to 1.8%.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

Analysis of normative-technical documentation requirements for oil and oil products quality indicators

2018 ◽  
pp. 71-74
Author(s):  
V.A. Yasashin ◽  
◽  
E.A. Belova ◽  
A.S. Bolotokov ◽  
A.M. Sychev ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Oil Products ◽  
Technical Documentation ◽  
Oil And Oil Products

Gel formation in heat-treated bovine serum albumin-sodium alginate systems

1998 ◽  
Vol 12 (2) ◽  
pp. 127-132 ◽  
Author(s):  
Susann Neiser ◽  
Kurt I. Draget ◽  
Olav Smidsrød
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Sodium Alginate ◽  
Bovine Serum ◽  
Gel Formation ◽  
Heat Treated

Water-Thawing of Frozen Cod Blocks

1964 ◽  
Vol 21 (1) ◽  
pp. 115-131 ◽  
Author(s):  
W. A. MacCallum ◽  
D. G. Ellis
Keyword(s):  
Water Temperature ◽  
Sodium Alginate ◽  
Gadus Morhua ◽  
Individual Fish ◽  
Block Height ◽  
Intermediate Time ◽  
Water Recirculation ◽  
The Times ◽  
Thawing Rate ◽  
Better Than

Thawing time for frozen blocks of dressed cod (Gadus morhua) was investigated. Observations were made on the effect of size of individual fish, water recirculation rates, water temperature, block height, thickness and orientation, separation of individuals from the block at some intermediate time, and the use of sodium alginate to promote quicker thawing. Over the range investigated, the first two variables did not affect thawing rate; the remainder were of importance. Blocks 4 and [Formula: see text] inches (102 and 115 mm) thick, weighing 75–80 lb (34–37 kg), were separated and thawed in 60°F (15.5 °C) water in about 3 and [Formula: see text], respectively. These times were equal to or better than the times for freezing between plates under best local commercial conditions. In comparison, similar blocks can be thawed in about [Formula: see text] in a commercially available dielectric thawer. Thawing blocks of dressed fish in recirculated water thus merits consideration with other methods.

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