IMPROVING THE EFFICIENCY OF EXTRACTING THE TARGET PRODUCT FROM NUT AND FRUIT RAW MATERIALS BY ELECTROPHYSICAL PROCESSING

2020 ◽  
Author(s):  
Е.В. ЩЕРБАКОВА ◽  
М.П. БАГДАСАРОВА ◽  
Е.А. ОЛЬХОВАТОВ ◽  
Г.И. КАСЬЯНОВ
Keyword(s):  
Electromagnetic Field ◽  
Chemical Composition ◽  
G Proteins ◽  
Raw Materials ◽  
Sea Buckthorn ◽  
Target Product ◽  
Resonant Frequencies ◽  
Low Frequencies ◽  
Control Chemical ◽  
Technological Methods

Предложена обработка плодового сырья электромагнитным полем в диапазоне низких и крайне низких частот с модулируемыми характеристиками – во вращающемся электромагнитном поле и в спектре резонансных частот. Установлено количественное увеличение выхода нутриентов в целевой продукт – пюре, соково-пектиновые экстракты и ореховое молоко. Контролем служило не подвергшееся обработке сырье: арония, облепиха, яблоки, фундук, орех грецкий. Химический состав пюре из плодов облепихи, полученного без обработки и после обработки, г/100 г: белки 1,0 и 1,2; жиры 5,2 и 5,4; углеводы 3,2 и 4,0; пищевые волокна 1,8 и 2,0; в-каротин 1,2 и 1,5; витамин С, мг/100 г, 200 и 220, соответственно. Определено содержание в молоке из сырья орехоплодных культур – фундука и ореха грецкого, полученном без обработки/после обработки, г/100 г: белков 0,40/0,67 и 0,7/1,0; жиров 2,90/3,11 и 1,60/1,85; углеводов 3,10/3,39 и 1,4/1,7, соответственно. Предложены новые технологические приемы трансформации орехоплодного и плодово-ягодного сырья в полупродукты. Processing of fruit raw materials with an electromagnetic field in the range of low and extremely low frequencies with modulated characteristics – in a rotating electromagnetic field and in the spectrum of resonant frequencies was proffered. A quantitative increase in the yield of nutrients in the target product – puree, juice-pectin extracts and nut milk. Raw materials of aronia, sea buckthorn, apples, hazelnuts, and walnuts that were not processed served as control. Chemical composition of sea buckthorn puree obtained without processing and after processing, g/100 g: proteins 1,0 and 1,2; fats 5,2 and 5,4; carbohydrates 3,2 and 4,0; dietary fiber 1,8 and 2,0; в-carotene 1,2 and 1,5; vitamin C, mg/100 g, 200 and 220, respectively. The content in milk from raw nut crops – hazelnuts and walnuts, obtained without processing/after processing, g/100 g: protein 0,40/0,67 and 0,7/1,0; fat 2,90/3,11 and 1,60/1,85; carbohydrates 3,10/3,39 and 1,4/1,7, respectively. New technological methods of transformation of nut and fruit raw materials into semi-products are proposed.

NEW PROTEIN-PECTIN PRODUCTS BASED ON NUT AND FRUIT RAW MATERIALS WITH IMPROVED NUTRIENT COMPOSITION FOR CHILDREN OF SCHOOL AGE

2020 ◽  
Author(s):  
Е.В. ЩЕРБАКОВА ◽  
М.П. БАГДАСАРОВА ◽  
Е.А. ОЛЬХОВАТОВ
Keyword(s):  
Electromagnetic Field ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sea Buckthorn ◽  
School Age ◽  
Treatment Control ◽  
Functional Protein ◽  
Aronia Melanocarpa ◽  
Modified Functional ◽  
Pectin Substances

Разработаны рецептурные композиции новых белково-пектиновых напитков функционального назначения для детей школьного возраста на основе орехоплодного и плодово-ягодного сырья с модифицированными функциональными технологическими свойствами после его предварительной электромагнитной обработки. Объекты исследования – пюре из плодов облепихи и черноплодной рябины (аронии), соково-пектиновый экстракт яблочный, молоко ореховое. Определена массовая доля суммы пектиновых веществ в пюре из плодов облепихи и аронии соответственно, %: 1,8 и 3,9 без обработки (контроль); 2,0 и 4,1 после обработки электромагнитным полем (ЭМП). В соково-пектиновых экстрактах из яблок м. д. пектиновых веществ без обработки (контроль) и после обработки ЭМП составила соответственно, %, сорт: Флорина 1,72 и 1,83; Либерти 1,92 и 1,97. Выход пектиновых веществ в пюре из плодов облепихи и аронии увеличился на 11,11 и 5,30% соответственно; в экстракты из яблок сортов Флорина и Либерти – на 6,4 и 2,6% соответственно. Разработаны рецептуры смузи сполупродуктами, вырабатываемыми после подготовки сырья предложенным нами способом – автогидролизом в сочетании с электромагнитной обработкой гидролизуемой массы сырья. Суммарное количество пектиновых веществ в готовом продукте (смузи) составило: с добавлением пюре из облепихи и аронии 2,0 и 4,1% соответственно; экстрактов из яблок сортов Флорина и Либерти 1,83 и 1,97% соответственно.Предложены оптимальные рецептуры пектиново-белковых напитков функционального назначения. В 100 г разработанного продукта содержится по отдельным рецептурам 15–35% суточной потребности в пектиновых веществах для детей школьного возраста. Prescription compositions of new functional protein-pectin beverages for school-age students based on nut and fruit raw materials with modified functional technological properties after its preliminary electromagnetic processing have been developed. Objects of research – puree of sea buckthorn and chokeberry (Aronia melanocarpa), apple juice and pectin extract, nut milk. The mass fraction of the amount of pectin substances in puree from sea buckthorn and aronia, respectively, % was determined: 1,8 and 3,9 without treatment (control); 2,0 and 4,1 after electromagnetic field treatment. In juice-pectin extracts from apples, the mass fraction of pectin substances without treatment (control) and after electromagnetic field treatment was, respectively, %, grade: Florina 1,72 and 1,83; Liberty 1,92 and 1,97. The yield of pectin substances in puree from sea buckthorn and aronia increased by 11,11 and 5,30%, respectively; in extracts from Florina and Liberty apples grade – by 6,4 and 2,6%, respectively. We have developed recipes for smoothies with intermediates produced after the preparation of raw materials by our proposed method – autohydrolysis in combination with the processing of the hydrolyzed mass of raw materials by an electromagnetic field. Total amount of pectin substances in the finished product (smoothies) it was: with the addition of sea buckthorn and aronia puree 2,0 and 4,1%, respectively; with the addition of extracts from Florina and Liberty apples grade 1,83 and 1,97%, respectively. Optimal formulations of pectin-protein drinks for functional purposes are proposed. In 100 g of the developed product for schoolchildren contains 15–35% of the daily requirement in pectin substances.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

Natural radionuclides 238U, 226RA, AND 222RN in the surface water of the ELKONSKY uranium-ore district (South Yakutiya)

2019 ◽  
Vol 46 (6) ◽  
pp. 613-620
Author(s):  
A. P. Chevychelov ◽  
P. I. Sobakin ◽  
L. I. Kuznetsova
Keyword(s):  
Chemical Composition ◽  
Surface Water ◽  
20Th Century ◽  
Radioactive Contamination ◽  
Raw Materials ◽  
Natural Radionuclides ◽  
Water Migration ◽  
Uranium Ore ◽  
Wide Scale ◽  
Ore District

Chemical composition of the surface water and the contents of the radionuclides 238U, 226Ra, and 222Rn in water was examined within the natural and man-made landscapes of South Yakutiya. It was demonstrated that intense water migration of these radionuclides from radioactive dump pits of the man-made landscapes of the Elkonsky uranium-ore district, which were created during the process of wide-scale exploration surveys for radioactive raw materials conducted during the last third of the 20th century, had occurred. Currently, the areas of water dissipation of 238U and 226Ra are detected at a distances of 2 km and greater from the source of the radioactive contamination along the outflow vector.

scholarly journals Variability in chemical composition and antimicrobial activity of essential oil of Rosa × damascena Herrm. from mountainous regions of Iran

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Mansureh Ghavam ◽  
Afsaneh Afzali ◽  
Maria Manconi ◽  
Gianluigi Bacchetta ◽  
Maria Letizia Manca
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Environmental Conditions ◽  
Raw Materials ◽  
Rosa Damascena ◽  
Mountainous Regions ◽  
Aspergillus Brasiliensis ◽  
Suitable Area

Abstract Background Essential oil of Rosa × damascena Herrm. is one of the most valuable and important raw materials for the flavor and fragrance industry. The cultivation of this plant has ancient origins, and Kashan was one of the first mountainous regions of Iran dealing with the cultivation of R. × damascena. In this study, both chemical composition and antimicrobial activity of different rose essential oils obtained from five mountainous areas of Kashan region (Maragh, Qamsar, Sadeh, Javinan, and Kamoo) has been investigated along with the influence of the environmental conditions on these properties. Results Results showed that yield and chemical composition of essential oils obtained from Rosa × damascena were significantly affected by the collection area. In particular, the yield of oils varied from ~0.08 to ~0.132% and citronellol (36.70-9.18%), geraniol (12.82-0.47%), nonadecane (22.73-10.36%), heneicosane (31.7-11.43%), and 1-nonadecene (6.03-3.93%) have been detected as main compounds in all the plants collected, but at different concentrations depending on the collection area. The best fragrance and the highest yield were found in the oil from Kamoo area. Similarly to the chemical composition, the antimicrobial activity of the essential oils was affected by their origin, and essential oil obtained from plants collected from Kamoo area disclosed the highest antibacterial and antifungal efficacy. Its inhibition halos were 17.33±0.58 mm against Aspergillus brasiliensis, 15.67±0.58 mm against Staphylococcus aureus, and 12.33±0. 58 mm against Streptococcus pyogenes. Essential oils of R. damascena were also effective against Gram-negative Pseudomonas aeruginosa and they had a MIC value of 62.50 μg/mL irrespective of the collection area (except the oil from Javinan area). On the contrary, the highest antifungal power against Candida albicans yeast was reached using the essential oil obtained from plants collected in Javinan region (MIC and MBC ~62.50 μg/mL). Conclusions Overall results underline the influence of environmental conditions of the different areas of Kashan region, on the chemical composition of and antimicrobial activity of the essential oils of Rosa × damascena. In addition, results disclosed that Kamoo seemed to be the most suitable area for the competitive cultivation of R. × damascena to the intensive production of aromatic flower oil and natural antimicrobial essential oils.

scholarly journals Evaluation of Antimicrobial, Antioxidant, and Cytotoxic Activity of Phenolic Preparations of Diverse Composition, Obtained from Elaeagnus rhamnoides (L.) A. Nelson Leaf and Twig Extracts

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2835
Author(s):  
Anna Stochmal ◽  
Bartosz Skalski ◽  
Rostyslav Pietukhov ◽  
Beata Sadowska ◽  
Joanna Rywaniak ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Plasma Lipids ◽  
Biological Properties ◽  
Sea Buckthorn ◽  
Phenolic Antioxidants ◽  
Microdilution Method ◽  
Solid Media ◽  
Broth Microdilution Method ◽  
Markers Of Oxidative Stress

Although the major components of various organs of sea buckthorn have been identified (particularly phenolic compounds), biological properties of many of these phytochemicals still remain poorly characterized. In this study, we focused on the chemical composition and biological activity of preparations that were obtained from sea buckthorn twigs and leaves. The objective was to investigate cytotoxicity of these preparations against human fibroblast line HFF-1, using MTT reduction assay, their anti- or pro-oxidant activities against the effects of a biological oxidant -H2O2/Fe—on human plasma lipids and proteins in vitro (using TBARS and carbonyl groups as the markers of oxidative stress). Antimicrobial activity of the tested preparations against Gram-positive (Staphylococcus aureus, S. epidermidis, Enterococcus faecalis) and Gram-negative bacteria (Escherichia coli, Pseudomonas aeruginosa), as well as against fungi (Candida albicans, C. glabrata) by the EUCAST-approved broth microdilution method, followed by growth on solid media, were also assessed. Our analysis showed significant differences in chemical composition and biological properties of the tested preparations (A–F). All tested preparations from sea buckthorn twigs (D–F) and one preparation from sea buckthorn leaves (preparation C) may be a new source of phenolic antioxidants for pharmacological and cosmetic applications.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals МЕТОДЫ СТАБИЛЬНЫХ ИЗОТОПОВ В ИССЛЕДОВАНИЯХ АРХЕОЛОГИЧЕСКИХ ОБЪЕКТОВ

2020 ◽  
Author(s):  
S. Rishko ◽  
◽  
G. Zaitseva ◽  
N. Burova ◽  
A. Sementsov ◽  
...  
Keyword(s):  
Elemental Analysis ◽  
Natural Environment ◽  
Raw Materials ◽  
High Accuracy ◽  
Trade Routes ◽  
Instrumental Technique ◽  
Technological Methods

Currently, many of the key archeology issues, including the questions of origin, relationships, migration and trade routes, sources of raw materials, technological methods in the processing of metals, etc., are difficult to solve by ar- cheology means alone. Progress in the field of instrumental technique regarding the advent of the latest-generation devices allows not only to perform elemental analysis of samples but also to measure with high accuracy different isotopes, which are often certain markers that characterize some components of the natural environment, provinces of habitation, diet and other important aspects of the ancient people’s habitat.

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