TECHNOLOGY OF LINGERING COOKIES OF FUNCTIONAL PURPOSE WITH THE USE OF MEDICINAL AND TECHNICAL RAW MATERIALS

2020 ◽  
Author(s):  
Т.Н. ЛАЗАРЕВА ◽  
С.Я. КОРЯЧКИНА ◽  
И.М. ЖАРКОВА ◽  
Ю.Ф. РОСЛЯКОВ
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Wheat Flour ◽  
Human Body ◽  
Raw Materials ◽  
Energy Value ◽  
Plant Raw Materials ◽  
Maximum Loading ◽  
Functional Product ◽  
Functional Purpose

Разработаны рецептура и технология производства затяжного печенья функционального назначения с использованием сухих экстрактов мелиссы, пустырника, шалфея, боярышника и валерианы, обогащающих изделия антиоксидантами. Исследовано влияние добавления сухих экстрактов в качестве обогащающей добавки и взамен части пшеничной муки. Обоснована целесообразность замены 7 муки сухими экстрактами, что обеспечило повышение намокаемости на 10,4, снижение предельного усилия нагружения на 36,0 и сохранение высоких значений органолептических показателей печенья. Приведена рецептура разработанного затяжного печенья Энергия природы . Показано, что внесение экстрактов лекарственно-технического сырья взамен 7 муки позволило снизить энергетическую ценность изделий на 3,4, повысить содержание в-каротина в 2,7 раза, аскорбиновой кислоты в 2 раза, флавоноидов в 2,6 раза. Установлено, что при употреблении 100 г разработанного печенья в организм человека поступает 58,03 мг антиоксидантов, что соответствует 16,6 суточной потребности и позволяет рекомендовать печенье Энергия природы как изделие функционального назначения. Recipes and technologies for the production of lingering functional cookies have been developed using dry extracts of melissa, motherwort, sage, hawthorn and valerian, which enrich the products with antioxidants. The effect of adding dry extracts as an enriching additive and instead of part of wheat flour was investigated. The expediency of replacing 7 of flour with dry extracts is justified, as evidenced by an increase in wetting by 10,4, a decrease in the maximum loading force by 36,0 and the preservation of the values of organoleptic indicators of cookies. The recipe of the developed lingering cookies Energiya prirody is given. It is shown that the introduction of extracts of medicinal plant raw materials instead of 7 flour allowed to reduce the energy value of products by 3,4, increase the content of в-carotene by 2,7 times, ascorbic acid by 2 times, flavonoids by 2,6 times. It was found that when using 100 g of the developed cookies, the human body receives 58,03 mg of antioxidants, which corresponds to 16,6 of the daily requirement, which allows us to recommend cookies Energiya prirody as a functional product.

TECHNOLOGY FOR OBTAINING PECTIN CONCENTRATE FROM ROSEHIP FRUITS

2021 ◽  
pp. 87-90
Author(s):  
М.Ж. Кизатова ◽  
Д.А. Абдуллаева
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Plant Raw Material ◽  
Pectin Substances

Статья посвящена важности пектиновых веществ, а также расширению сферы использования лекарственного растительного сырья. В качестве лекарственного растительного сырья представлены технологии получения пектинового экстракта из плодов шиповника, которые встречаются на территории Казахстана 25 видов. Применение пектина в медицине. The article is devoted to the importance of pectin substances, as well as to the expansion of the use of medicinal plant raw materials. As a medicinal plant raw material, technologies for obtaining pectin extract from rosehip fruits, which are found in 25 species on the territory of Kazakhstan, are presented. The use of pectin in medicine

scholarly journals Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

2020 ◽  
Vol 82 (3) ◽  
pp. 189-199
Author(s):  
M. V. Manukovskaya ◽  
I. P. Shchetilina ◽  
A. G. Kudryakova ◽  
S. R. Kozlova ◽  
A. O. Torosyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Extraction Method ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

scholarly journals Ascorbic Acid Influence on the Extraction Intensity of the Anthocyanin Pigment from Black Currant Berries and Its Stability

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 68-73
Author(s):  
Natalia Chesnokova ◽  
Egor Ashikhmin
Keyword(s):  
Ascorbic Acid ◽  
Optical Density ◽  
Raw Materials ◽  
Solvent System ◽  
Intensity Increase ◽  
Anthocyanin Pigment ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Acid Effect ◽  
Extraction Degree

The article considers the ascorbic acid effect on the extraction rate and stability of anthocyanin pigment exuded from black currant berries. The researchers treated defrosted and crushed black currant berries with 0.2–10.0 % solutions of ascorbic acid at temperatures of 20–90 °C for 5–150 minutes and 100 °C for 2.5 minutes, then filtered the solution out. They determined the color intensity of the solutions by the optical density using spectrophotometer SHIMADZU UV-1800 (Japan). To determine the anthocyanin pigment content, a man diluted samples with solvent system ethanol/water/hydrochloric acid (69/30/1) and measured their optical density at a wavelength of 540 nm. The authors calculate anthocyanins content in solutions using the formula and determine that the use of 0.2–1.0 % solution of ascorbic acid as an extractant leads to the extraction intensity increase of anthocyanin pigment from plant raw materials. Adding a 1.0 % ascorbic acid solution of to the system increases the extraction degree of anthocyanin pigment by 1.4 times. A further increase in the amount of ascorbic acid in the solution to 2.0–10.0 % leads to a slight increase in the extraction intensity of anthocyanin pigment. The most complete anthocyanin pigment is extracted from plant raw materials in the presence of ascorbic acid at exposure temperatures of 20-80 °C for 30 minutes and 100 °C for 2.5 minutes. An increase in the exposure time to 60-150 minutes leads to a drop in the extraction degree of anthocyanin pigment and a change in the solution color. The solution of the pigment color becomes brown.

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.

scholarly journals DEvELopMENT of TEOHNiQuEs FoR THE DETERMiNATioN oF MoisTuRE (Loss oN DRYING) oF MEDiOiNAL PLANT RAW MATERiALS oF MoRPHoLoGiOAL group “FRUiT” by infrared thermogravimetric method

2019 ◽  
Vol 19 (1-2) ◽  
pp. 13-18
Author(s):  
D. A Zhdanov ◽  
V. B Braslavsky
Keyword(s):  
Medicinal Plant ◽  
Russian Federation ◽  
Raw Materials ◽  
The State ◽  
Moisture Loss ◽  
Anethum Graveolens ◽  
Thermogravimetric Method ◽  
Plant Raw Materials ◽  
The Russian Federation

The article is devoted to the development of new and perspective for the State Pharmacopoeia of the Russian Federation (SP RF) techniques for determining of the moisture (loss on drying) of medicinal plant raw materials of the morphological group “Fruit” and medicinal plant preparations by the use of infrared thermogravimetric (IRTGM) method. The techniques for determination of moisture (loss on drying) IRTGM-method as exemplified by the fruit of the following medicinal plants: Silybum marianum (L.) Gaertn., Rosa cinnamomea L. and Anethum graveolens L. were developed. The comparable results for determining of the moisture (loss on drying) of the medicinal plant raw materials of investigated plants were obtained by means of two methods: IRTGM and pharmacopoeial method, which allow us to recommend the developed techniques for inclusion into the relevant monographs of the State Pharmacopoeia of the Russian Federation.

Quantification of polysaccharides in medicinal plant raw materials

2020 ◽  
Vol 69 (8) ◽  
pp. 5-12
Author(s):  
Sabina Dzheykhunovna Kakhramanova ◽  
Dmitry Olegovich Bokov ◽  
Irina Alexandrovna Samylina
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Plant Raw Materials
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