INNOVATIVE TECHNOLOGY OF PASTA OF THE INCREASED NUTRITION VALUE WITH USE OF ULTRASONIC MAGNETOSTRICTIVE PROCESSING OF FLOUR

2018 ◽  
Author(s):  
С.А. РОМАНЧИКОВ
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Complex Mixture ◽  
Technological Equipment ◽  
Pathogenic Microorganisms ◽  
High Quality ◽  
Freeze Dried ◽  
Speed Up ◽  
Technology Of Production

Предложена технология производства макаронных изделий повышенной пищевой ценности (ППЦ). Технология магнитострикционной обработки муки, подготовки комплексной мучной смеси ППЦ, прессования макаронного теста и акустической сушки в псевдоожиженном слое основана на использовании модернизированного технологического оборудования. Устройство для ультразвуковой магнитострикционный обработки муки обеспечивает снижение зараженности пшеничной муки патогенными микроорганизмами и плесенью. Использование в конструкции макаронного пресса ультразвукового концентратора делает возможным качественное прессование полуфабрикатов макаронных изделий из комплексной смеси муки и обогащающей добавки. Модернизация устройства сушки способствует ускорению процесса сушки макаронных изделий с повышенным содержанием животного белка без снижения показателей качества. Для достижения поставленной цели в состав макаронных изделий включено нетрадиционное сырье, % общего объема теста: мука из цельного зерна овса – 30, мясо сублимационной сушки (телятина) – 15. Электрогидравлическое размольное устройство позволяет введение в состав макаронных изделий всех питательных веществ зерна овса при сокращении количества технологического оборудования на подготовку ингредиента. Воздействие ультразвука на комплексное макаронное тесто в процессе прессования и сушки позволило использовать муку пшеничную мягких сортов с низким содержанием клейковины. Результаты экспериментальных исследований: сокращено время сушки, стабилизации и охлаждения макаронных изделий; обеспечено производство качественных макаронных изделий ППЦ влажностью 11%; уменьшено загрязнение мезофильными аэробными и факультативно-аэробными микроорганизмами; увеличена плотность готовых изделий на 12–15%. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The results of the experimental studys: the drying time, the stabilization and cooling of pasta was shortened; production of high-quality macaroni products of increased nutritional value and humidity of 11%; abbreviated pollution by mesophilic aerobic and facultative-aerobic microorganisms; the density of finished products is increased by 12–15%.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals Development Of Compound Feed Recipes In The Composition Local Raw Materials

2021 ◽  
Vol 03 (01) ◽  
pp. 20-30
Author(s):  
Aziza Isamutdinovna Miralimova ◽  
◽  
Pulatxo’ja Tursunxodjaev ◽  
Ulug’bek Narbayevich Baltabayev ◽  
◽  
...  
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Raw Materials ◽  
Farm Animals ◽  
High Quality ◽  
Feed Production

The object of research is the development of compound feed recipes from local oilseeds grown in Uzbekistan. The purpose of this study is to correctly compile a feed recipe, determine the quality and protein content of feed and digestibility use rich protein nutritional value in feeding farm animals for fattened cattle to produce a batch of feed. The conditions for obtaining high-quality feed food for wide use in industrial feed production are defined.

Improving technology of fish semi-finished products with the addition of non-traditional raw materials

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
N Нolembovska ◽  
◽  
N Slobodianiuk ◽  
V Israelian ◽  
◽  
...  
Keyword(s):  
Shelf Life ◽  
Freshwater Fish ◽  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Oxidation Products ◽  
Practical Significance ◽  
Biological Efficiency ◽  
Physicochemical Changes ◽  
Technology Of Production

Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

2022 ◽  
pp. 21-23
Author(s):  
Магомед Эминович Ахмедов ◽  
Мафият Магомедовна Рахманова ◽  
Амият Фейзудиновна Демирова
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
New Method ◽  
Quantitative Composition ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Other Substances ◽  
Thermal Sterilization ◽  
Technology Of Production

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

scholarly journals ԱՅԼԸՆՏՐԱՆՔԱՅԻՆ ՀՈՒՄՔԱՏԵՍԱԿՆԵՐԻ ՕԳՏԱԳՈՐԾՄԱՄԲ ՀԱՑԱԹԽՄԱՆ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ

2021 ◽  
pp. 320-324
Author(s):  
N.G. Hovhannisyan ◽  
A.K. Solomonyan ◽  
Z.H. Hoveyan
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Technological Development ◽  
Technological Equipment ◽  
High Quality ◽  
Production Sector ◽  
Great Demand ◽  
Functional Bread ◽  
Grain Market ◽  
Bread Production

The grain market is currently being expanded due to the technological development. The new and nontraditional bread types are in great demand now. When applying supplemental raw materials during the research, such as spelt flour and mint extract, fermentation and maturation times are reduced, and high quality, useful bread products with high consumer properties are produced. Besides, no additional technological equipment and investments are required. Thus, the recommended functional bread production technology can be introduced in the production sector.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

RESEARCH OF THE NUTRIENT COMPOSITION OF FRUITS OF DIFFERENT APRICOT VARIETIES GROWN IN THE PLAINS, FOOTHILLS AND MOUNTAIN-VALLEY FRUIT-GROWING AREAS OF DAGESTAN

2021 ◽  
Author(s):  
Б.М. ГУСЕЙНОВА
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Climatic Conditions ◽  
High Quality ◽  
Mountain Valley ◽  
High Rise ◽  
Quantitative Content ◽  
Fruit Growing ◽  
Phenolic Substances ◽  
Qualitative Structure

Представлены результаты определения содержания сахаров, титруемых кислот, витаминов С и Р, фенольных и пектиновых соединений в плодах абрикоса сортов Дженгутаевский, Краснощекий, Хонобах и Шалах, хорошо адаптированных к почвенно-климатическим условиям равнинной, предгорной и горно-долинной плодовых зон. Цель работы – изучение особенностей нутриентного состава в плодах абрикоса в зависимости от сортовой принадлежности и влияния высотного градиента мест выращивания, расположенных на различных высотах над уровнем моря. Определено наиболее перспективное, богатое ценными компонентами плодовое сырье для производства высококачественной импортозамещающей пищевой продукции. Выявленные сортовые различия биохимических комплексов изученных плодов позволяют объективно оценить их пищевые и вкусовые достоинства. Содержание сахаров и титруемых кислот в плодах абрикосов, выращенных в равнинной плодовой зоне, варьировало соответственно от 8,2 (Дженгутаевский) до 11,5 г/100 см3(Хонобах) и от 1,19 (Хонобах) до 1,54% (Дженгутаевский). В плодах сорта Шалах определено наибольшее количество пектиновых веществ – 0,84%, витамина С – 15,7 мг %, фенольных веществ – 137,1 мг % и витамина Р – 72,5 мг %. Количественное содержание всех идентифицированных нутриентов в плодах различалось в зависимости от почвенно-климатических условий произрастания абрикосов. Природные условия предгорья и горных долин способствуют интенсивному накоплению в плодах абрикоса титруемых кислот, витаминов С и Р, фенольных и пектиновых веществ, а почвенно-климатические условия равнины дают возможность образованию в них большей концентрации сахара. Результаты исследования питательной ценности плодов абрикоса могут быть применены для разработки рецептур новых пищевых продуктов, предназначенных для нормализации деятельности различных систем и восполнения дефицита нутриентов в организме человека. Results of studying of qualitative structure and quantitative content of saccharums, titrable acids, vitamins C and P, phenolic and pectinaceous bonds in fetuses of an apricot of grades Dzhengutayevsky, Krasnoshcheky, Honobakh and Shalakh of the flat, foothill and mountain and valley fruit zones which are well adapted to soil climatic conditions are presented in article. The work purpose – studying of features of formation of nutriyentny structure in apricot fetuses depending on high-quality accessory and influence of a high-rise gradient of the places of cultivation located at various heights above sea level. The problem of the choice of the most perspective rich was solved it is nutritious valuable components of fruit raw materials for production of superfine import-substituting food products. The taped high-quality differences of biochemical complexes of the studied fetuses allow to estimate objectively their alimentary and gustatory advantages. Content of saccharums and titrable acids in the apricots which are grown up in a flat fruit zone varied respectively from 8,2 (Dzhengutayevsky) to 11,5 g/100 см3 (Khonobakh) and from 1,19 (Honobakh) to 1,54% (Dzhengutayevsky). In grade fetuses Shalakh the greatest number of pectinaceous substances – 0,84%, vitamin C – 15,7 mg %, phenolic substances – 157,1 mg % and vitamin P – 72,5 mg % is defined. Quantitative content of all identified nutrients in apricots differed depending on in what soil climatic conditions they grow. An environment of the foothills and mountain valleys promote the strengthened accumulation in apricots of titrable acids, vitamins C and P, phenolic and pectinaceous substances, and soil climatic conditions of the plain gave the chance to concentrate more saccharum in apricot fetuses. The received data on nutritional value of the studied apricots can be applied to development of compoundings of the new foodstuff intended for normalization of activity of various systems in a human body and deficiency restores on nutrients.

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