TECHNOLOGICAL POTENTIAL OF PRODUCTS OF DEEP PROCESSING OF JERUSALEM ARTICHOKE

2019 ◽  
Author(s):  
Р.А. ДРОЗДОВ ◽  
М.А. КОЖУХОВА ◽  
Т.В. БАРХАТОВА ◽  
И.А. ХРИПКО ◽  
Т.А. ДРОЗДОВА
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Quantitative Composition ◽  
Cell Wall Polysaccharides ◽  
Qualitative And Quantitative ◽  
Secondary Raw Materials ◽  
Technological Potential ◽  
Probiotic Dairy Products ◽  
Made In

Исследован качественный и количественный состав вторичных сырьевых ресурсов (ВСР) выжимок, полученных при отжиме сока из клубней топинамбура сорта Интерес с предварительной ферментацией мезги препаратом Pectinex Ultra SPL и без нее. Установлено, что ферментативная обработка позволила увеличить выход сока и, соответственно, сократить количество ВСР с 34,6 до 15,7, повысить в них содержание сухих веществ на 7,4. В исследованных образцах ВСР полисахариды клеточных стенок, относящиеся к группе пищевых волокон, составляли более 68 сухих веществ, поэтому полученные выжимки могут быть использованы в качестве функциональных ингредиентов для производства продуктов здорового питания. Для оценки технологического потенциала ВСР их вносили в молочную основу в количестве 20. Полученную смесь пастеризовали в течение 10 мин при температуре (85 2)С, охлаждали и сквашивали при температуре 37С пробиотическими заквасками БифилактПро и БифилактПлюс в течение 12 ч. Контролем служило молоко без добавок. В процессе сквашивания контролировали титруемую кислотность. Установлено, что в образцах молочнорастительной смеси конечная кислотность (75Т) была достигнута в течение 5 7 ч, в контрольном в течение 9 10 ч. Наибольший эффект отмечен при использовании закваски БифилактПро . По окончании процесса сквашивания закваской БифилактПро в образцах молочнорастительной смеси количество бифидобактерий было на 2 3 порядка выше, чем в образце молока без растительных добавок, а после 8 сут хранения при температуре (4 2)С составило в среднем 4 Ч 1010 КОЕ/г, что дает основание рекомендовать ВСР, полученные после переработки клубней топинамбура на сок, в качестве функциональнотехнологических ингредиентов при производстве пробиотических молочных продуктов. Qualitative and quantitative composition of secondary raw materials pomace obtained by squeezing juice from tubers of Jerusalem artichoke varieties Interes with prefermentation of pulp preparation Pectinex Ultra SPL and without it, was investigated. It was found that the enzymatic treatment allowed to increase the yield of juice, respectively, to reduce the amount of secondary raw materials from 34,6 to 15,7 and to increase the content of dry substances in them by 7,4. In samples of secondary raw materials, cell wall polysaccharides belonging to the group of dietary fibers make up more than 68 of dry substances, so the obtained pomace can be used as functional ingredients for the production of healthy food products. To assess the technological potential of pomace were made in the milk base in the amount of 20. The resulting mixture was pasteurized for 10 minutes at a temperature of (85 2)C, cooled and fermented at a temperature of 37C with probiotic ferments BifilactPro and BifilactPlus for 12 hours. Milk without additives served as a control. In the process of fermentation, titrated acidity was controlled. It was found that the final acidity (75T) in the samples of milkvegetable mixture was achieved within 5 7 hours, in the controlwithin 9 10 hours. Greatest effect was noted when using BifilactPro ferment. At the end of fermentation with BifilactPro ferment in the samples of milkvegetable mixture, the number of bifidobacteria was 2 3 orders of magnitude higher than in the sample of milk without vegetable additives, and after 8 days of storage at a temperature (4 2)C averaged 4 Ч 1010 CFU/g, which gives grounds to recommend secondary raw materials obtained after processing Jerusalem artichoke tubers for juice as functional and technological ingredients in the production of probiotic dairy products.

scholarly journals FLAVONOIDS OF IRIS SIBIRICA L. GROWN IN VITRO CULTURE

2021 ◽  
pp. 301-308
Author(s):  
Olesya Nikolayevna Mazko ◽  
Lyudmila Ivanovna Tikhomirova ◽  
Lyudmila Vladimirovna Shcherbakova ◽  
Natal'ya Grigor'yevna Bazarnova ◽  
Dmitriy Alekseyevich Karpitsky
Keyword(s):  
In Vitro Culture ◽  
High Performance ◽  
Raw Materials ◽  
Quantitative Composition ◽  
Qualitative Composition ◽  
Nutrient Media ◽  
Qualitative And Quantitative ◽  
Clonal Micropropagation ◽  
Intact Plants

The aim of this study was to evaluate the effect of 6-benzylaminopurine (BAP) separately and in interaction with auxins on the change in the qualitative and quantitative composition of flavonoids in the raw materials of regenerating plants Iris sibirica L. Cambridge grade in comparison with aeroponic and intact raw materials using the method of high-performance liquid chromatography. Raw materials of I. sibirica Cambridge variety obtained in vitro culture had a richer qualitative composition of flavonoids than intact plants. The dependence of the accumulation of flavonoids on the concentration of 6-benzylaminopurine in nutrient media was noted. The presence of 13 compounds was observed in extracts of 70% ethyl alcohol from regenerating plants grown at the lowest concentration of BAP (1.0 µM) within the experiment. In quantitative terms, the flavonoid apigenin was maximally determined on a medium with BAP 1 µM, and kaempferol - on media with BAP 5.0 µM, supplemented with auxins. For a medium with 7.5 µM BAP, the lowest variety of compounds was observed (9) and the lowest kaempferol content. Auxins influenced the synthesis of flavonoids. The amount of flavonoids in all variants of the experiment increased by an average of 13% in the presence of auxins. The stages of the technological process of obtaining raw materials I. sibirica Cambridge variety on the basis of clonal micropropagation and cultivation in aeroponics conditions allowed to obtain raw materials that do not contain heavy and toxic metals, are not infected with pathogens and pests. With 1 m2 of useful area of aeroponics for 1 year, it is possible to collect 5 times more raw materials than with field cultivation. According to the qualitative composition of phenolic compounds, aeroponic raw materials are identical to intact plants.

RESEARCH OF AEROSOL COMPOSITION IN THE AIR OF THE WORKING AREA AT DIFFERENT STAGES OF COPPER PROCESSING

2021 ◽  
Author(s):  
V.O. Ruzakov ◽  
Keyword(s):  
Raw Materials ◽  
Common Factor ◽  
Quantitative Composition ◽  
Production Environment ◽  
Aerosol Composition ◽  
Qualitative And Quantitative ◽  
Significant Difference ◽  
Quantitative Characteristics ◽  
Number Of Particles ◽  
Qualitative And Quantitative Characteristics

Abstract: Nanoparticles are a common factor in the production environment of existing technologies. In pyrometallurgical processes, the formation of nanoparticles occurs, which are released in the form of an aerosol into the air of the working area. The purpose of this work was to study the qualitative and quantitative characteristics of aerosols in the air of the working area arising from various technological processes of copper processing and to determine the most acceptable methods for practical application of sampling and instrumental research. In this work, using electron microscopy, the qualitative and quantitative composition of aerosols was studied at three technological stages of copper processing. A significant difference in the dispersed composition of aerosols was revealed depending on the technological process of the used raw materials and materials. It was found that the largest number of particles in the volume of condensation aerosol of the pyrometallurgical limit of copper is represented by particles of the nanometer range.

scholarly journals Influence of treatment of tobacco leaves with microwave radiation on quality indicators and quantitative composition of raw tobacco raw materials

2020 ◽  
pp. 66-73
Author(s):  
L. P. Pestova ◽  
E. I. Vinevsky ◽  
A. V. Chernov
Keyword(s):  
Microwave Radiation ◽  
Radiation Treatment ◽  
Raw Materials ◽  
Federal State ◽  
Quantitative Composition ◽  
Protein Ratio ◽  
Tobacco Leaves ◽  
Qualitative And Quantitative ◽  
Drying Technology ◽  
Quantitative Indicators

Technologies for obtaining expanded tobacco have been developed, which make it possible to increase the volume of tobacco leaves up to 50% and reduce the consumption of tobacco raw materials in the manufacture of smoking articles by up to 30%. However, they have a number of disadvantages, the main one being a decrease in the tasting evaluation of raw materials. The subject of the research is to determine the effect of microwave radiation when processing freshly harvested tobacco leaves on improving the qualitative and quantitative indicators of tobacco raw materials. The object of the research is freshly harvested leaves of three botanical varieties of tobacco grown at the experimental site of the Federal State Budgetary Scientific Institution «All-Russian Research Institute of tobacco, makhorka and tobacco products», harvested in the condition of technical maturity. The purpose of the research is to study the effect of microwave- radiation treatment of tobacco leaves during their post-harvest processing on the possibility of obtaining expanded tobacco and on the qualitative and quantitative composition of raw tobacco. The following has been established: the obtained raw tobacco in terms of dimensional characteristics is similar to expanded tobacco obtained under factory conditions; carbohydrate-protein ratio (Shmuk’s number) in comparison with the control on has increased 2,5–4,5 times, and the nicotine content has decreased 1,3–1,4 times; the conventional consumption of raw tobacco for the manufacture of cigarettes is reduced by 8 ... 17% in comparison with the control one, depending on the drying technology. The results of the studies have revealed the positive effect of microwave radiation when processing freshly harvested tobacco leaves on the improvement of the qualitative and quantitative indicators of raw tobacco.

scholarly journals SPECIAL LEXICAL ITEMS IN THE DOMAIN AREA OF RECORDS ADMINISTRATION

2021 ◽  
Author(s):  
Lesia Bilovus ◽  
Oksana Homotiuk ◽  
Nataliya Lishchynska ◽  
Iryna Nedoshytko
Keyword(s):  
Quantitative Composition ◽  
Specific Character ◽  
Basic System ◽  
Qualitative And Quantitative ◽  
Lexical Items ◽  
Composition Of Terms ◽  
First Time ◽  
Made In

The purpose of the article. The article deals with peculiarities of terms as components of a purport in the domain area of record administration as well as studying qualitative and quantitative composition of the term system in this domain. Methodology: in the article historical, logical, comparative and statistic methods are used in order to extract types of special vocabulary which belong to the record administration term system; to determine peculiarities of special lexical items, their communities and differences; to describe qualitative and quantitative composition of the term system as a whole. The scientific novelty of the study is as follows: this is the first time the analysis of qualitative and quantitative composition of terms which are functioning in the domain area of record administration was made in order to highlight specialties of creation of their system. Conclusions. Results of the research shows that terms (90,2 % from the total quantity of terminological units), nomens (1,8 %) and identifying names (0,4 %) are used in purports. They have a different degree of concretization of the denoted. In the term system of the domain area of record administration preterms (7,6 %) are also used. Types of special units are presented in different classes unevenly: there are terms at all levels of the system; nomens and identifying names – only on the main ones, which are related to the specific character of record mamnagement concepts; preterms are mainly used on the basic system levels, but were noticed on additional one as well. They can develop the system of terms in the context of the domain area of record administration due to adding to the sphere of work with documents elements of conceptual apparatuses of other sciences. Keywords: nomen, identifying name, preterm, term, terminoid, term system, domain area of records administration.

scholarly journals Biotechnological Aspects of Dietary Fiber Use in the Production of Fermented Dairy Products

2022 ◽  
Author(s):  
R.A. Drozdov ◽  
M.A. Kozhukhova ◽  
T.V. Barkhatova ◽  
A.A. Kushnereva ◽  
T.A Drozdova
Keyword(s):  
Dietary Fiber ◽  
Dairy Products ◽  
Raw Materials ◽  
Physiological Activity ◽  
Soluble Sugars ◽  
Chemical Properties ◽  
Fermented Milk ◽  
Secondary Raw Materials ◽  
Nitrogenous Substances ◽  
Physical And Chemical

This article presents research results of the chemical composition, physical and chemical properties and biotechnological potential of dietary fiber concentrates (DFCs) obtained from secondary raw materials for the production of carrot and pumpkin juices.It has been established that DFCs, along with dietary fibers (cellulose, hemicellulose, pectin, lignin), contain soluble sugars, nitrogenous substances and carotenoids, which determine their physiological activity and technological properties when used in dairy products fermented with probiotics.The effect of DFCs on the fermentation kinetics of dairy-vegetable mixtures with a starter containing lacto-, bifidobacteria and propionic acid microorganisms was studied. The optimal concentration and the degree of dispersion of carrot and pumpkin DFCs was determined. The findings can be used to ensureoptimal intensification of the fermentation process and the production of probiotic fermented milk drinks with a pleasant taste. Keywords: dietary fiber, secondary raw materials, functional dairy products, prebiotics, probiotics, enzyme kinetics, probiotic drinks

scholarly journals Comparative characteristics of fruit tinctures of some representatives of the family Apiaceae

2021 ◽  
Vol 14 (2) ◽  
pp. 200-210
Author(s):  
V. M. Odyntsova ◽  
V. H. Korniievska ◽  
M. M. Maletskyi ◽  
Yu. I. Korniievskyi
Keyword(s):  
Gas Chromatography ◽  
Medical Practice ◽  
Raw Materials ◽  
Coriandrum Sativum ◽  
Quantitative Composition ◽  
Anethum Graveolens ◽  
Foeniculum Vulgare ◽  
Qualitative And Quantitative ◽  
Carum Carvi ◽  
The Family

The family Apiaceae includes 474 genera and 3992–4050 species that are distributed around the globe. Of all the variety of species, our attention was drawn to the raw material of anise – Anisum vulgare Gaertrn.; fennel – Foeniculum vulgare Mill., which contains derivatives of phenylpropane; coriander – Coriandrum sativum L.; dill – Anethum graveolens L.; caraway – Carum carvi L., which is rich in monoterpenoid derivatives. These plants are widely used in medical practice and known to have antimicrobial, antispasmodic, expectorant, antihypertensive, diuretic, choleretic, carminative effects. This versatility is due to the presence of different groups of biologically active substances in the raw materials of plants. The aim of the research is to determine, by means of gas chromatography, a component composition of fruit tinctures of Anisum vulgare Gaertrn., Foeniculum vulgare Mill., Coriandrum sativum L. Anethum graveolens L. and Carum carvi L. Materials and methods. Tinctures were prepared in ratio 1:5 (extractant – 70 % ethyl alcohol) from anise, fennel, coriander, dill, and caraway fruits, which had been harvested in the experimental field of Zaporizhzhia State Medical University in August 2019. Qualitative and quantitative determination of the active compounds was performed using an Agilent 7890B gas chromatograph with a 5977B mass spectrometric detector. The NIST14 mass spectrum library was used to identify the components. Results. It has been revealed that the tinctures of Anisum vulgare Gaertrn., Foeniculum vulgare Mill., Coriandrum sativum L. Anethum graveolens L., and Carum carvi L. differ in qualitative and quantitative composition of components of chromato-mass spectrometry. Tinctures of Anethum fructus contain 28 components, among which 8.028 RT (-)-Carvone (52.63 %) and 4.861 RT D-Limonene (17.74 %) prevail. Tinctures of Coriandrum fructus contain 37 components with the highest content of 11,016 RT Benzene, 1-(1,5-dimethyl-4-hexenyl)-4-methyl (20.7 %) and 19.372 RT 1-(4-hydroxy-3-methoxyphenyl)dec-4-en-3-one (8.57 %). In the tincture of Carum carvi L., which contains 33 components, the following may be considered predominant: 7.988 RT Benzaldehyde, 4-(1-methylethyl) (47.37 %) and 19,311 RT undetermined compound (5.88 %). The tincture of Anisum fructus has 22 components, with the highest content of 8.531 RT Estragole (60.32 %) and 4.852 RT D-Limonene (5.15 %); Foeniculum fructus tincture contains 52 components, among which 5.745 RT Fenchone (15.39 %) and 8.5 RT Anethole (11.37 %) prevail. Conclusions. The results of gas chromatography of fruits of the Apiaceae family significantly expand the information about the chemical composition of raw materials and indicate the prospects for use in pharmaceutical and medical practice. Analyzing the results of gas chromatography, it has been found that tinctures of fruits of the Apiaceae family differ in qualitative and quantitative composition of components. Tinctures of Foeniculum fructus contain 52 components, Coriandrum fructus – 37 components, Carum carvi L. contain 33 components, Anethum fructus – 28 components, Anisum fructus – 22 components. The obtained experimental data can be used to create regulatory documentation for a particular type of medicinal plant raw materials.

scholarly journals Improvement of Technological Lines of Confectionery Workshop in Restaurant Establishments Farms Specializing in the Production of Products of High Nutritional Value

2021 ◽  
Vol 4 (1) ◽  
pp. 105-120
Author(s):  
Viktoriia Sheludko ◽  
Halyna Riashko
Keyword(s):  
Young People ◽  
System Approach ◽  
Nutritional Value ◽  
Raw Materials ◽  
Good Health ◽  
Quantitative Composition ◽  
Qualitative And Quantitative ◽  
Confectionery Products ◽  
Good Nutrition ◽  
Complex Technology

The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The production of high nutritional value products has a more complex technology than the classic, and requires other approaches to the design of confectionery shops in this direction, so this issue is relevant. Purpose and methods. The purpose of the study is to improve the technological lines of the confectionery shop in restaurants specializing in the production of high nutritional value. Methods of modeling, analogy, system approach and formalization have been used in writing the article. Results. In the course of the research the expediency of improving the technological line of dough preparation and the line of preparation of cream and finishing semi-finished products in confectionery shops of restaurants is substantiated. Conclusions and discussions. Approaches to the improvement of technological lines of confectionery shops of restaurant establishments, which produce flour confectionery products of high nutritional value, have been substantiated, and the requirements for the premises of confectionery shops have been given.

scholarly journals The Aerial Parts of Agrimonia procera Wallr. and Agrimonia eupatoria L. as a Source of Polyphenols, and Especially Agrimoniin and Flavonoids

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7706
Author(s):  
Elżbieta Karlińska ◽  
Beata Romanowska ◽  
Monika Kosmala
Keyword(s):  
Dry Matter ◽  
Raw Materials ◽  
Raw Material ◽  
Flavonoid Glycosides ◽  
Quantitative Composition ◽  
Food Ingredients ◽  
Qualitative And Quantitative ◽  
Aerial Parts ◽  
Current Trends ◽  
Polyphenolic Content

Plants of the genus Agrimonia L. perfectly fit the current trends in nutrition and food technology, namely, the need for raw materials with a high content of bioactive natural compounds, including polyphenols, which could be added to food. The composition of polyphenolics, including agrimoniin and flavonoids, in the aerial parts of Agrimonia procera Wallr. (A. procera) and Agrimonia eupatoria L. (A. eupatoria) (Rosaceae) was determined using HPLC-DAD-MS. The polyphenolic content of A. procera was found to be 3.9%, 3.2%, 2.9%, 1.8% and 1.1%, and that of A. eupatoria was determined to be 1.3%, 0.3%, 0.9%, 0.6% and 0.5% in the dry matter of leaves, stems, fruits, seeds and hypanthia, respectively. Except for A. procera hypanthia, agrimoniin was the main polyphenolic compound in the aerial parts of the studied Agrimonia species. Both plants are also a valuable source of flavonoid glycosides, especially apigenin, luteolin and quercetin. The obtained data indicate that both A. procera and A. eupatoria are potentially good sources of polyphenols (albeit significantly different in terms of their qualitative and quantitative composition), and may not only be a medicinal raw material, but also a valuable material for food use such as nutraceuticals or functional food ingredients.

NEW DIRECTIONS IN BIOTECHNOLOGY OF DAIRY RAW MATERIALS PROCESSING USING YEAST

2020 ◽  
pp. 423-425
Author(s):  
A. Khramtsov ◽  
M. Shpak ◽  
S. Sazanova ◽  
V. Ermakov
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Materials Processing ◽  
Main Attention ◽  
Functional Additives ◽  
New Directions ◽  
Probiotic Dairy Products

The possibility of using yeast to obtain functional additives and products from dairy raw materials is shown. The main attention is paid to biotechnologies of prebiotics galactooligosaccharides and lactulose, as well as new types of probiotic dairy products.

scholarly journals Methods for the determination of flavonoids in plant raw materials and products of their processing

2020 ◽  
Author(s):  
N.V. Alpatova ◽  
◽  
I.A. Dubrovskaya ◽  
M.V. Slobodyanik ◽  
◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Comparative Analysis ◽  
Literature Review ◽  
Raw Materials ◽  
Biologically Active ◽  
Quantitative Composition ◽  
Plant Materials ◽  
Qualitative And Quantitative ◽  
Plant Raw Materials

Flavonoids are an important component of plant materials; they have medicinal and biologically active properties. To use them as medicines, it is necessary to determine their qualitative and quantitative composition. The aim of this work is a comparative analysis of the identification and metrological characteristics of methods for the determination of flavonoids in plant raw materials and products of their processing. The paper presents a brief literature review of the main methods for the study of flavonoids. Certified and advanced techniques, such as NMR and mass spectrometry, have been discussed.

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