Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

Natural Jerusalem artichoke syrups with prebiotic properties

2021 ◽  
pp. 15-21
Author(s):  
Сергей Леонидович Филатов ◽  
Марина Сергеевна Михайличенко ◽  
Сергей Михайлович Петров ◽  
Надежда Михайловна Подгорнова
Keyword(s):  
Weight Control ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Comparative Characteristic ◽  
Plant Materials ◽  
Low Calorie ◽  
Plant Raw Materials ◽  
High Fructose ◽  
Materials Used ◽  
Low Glycemic Index

Выполнен обзор коммерчески доступных сиропов из различного натурального растительного сырья, используемых в качестве альтернативных сахару подслащивающих веществ пониженной калорийности, здорового углеводного профиля, с пребиотическими свойствами. Приведена общая характеристика и отражен химический состав растительного сырья (топинамбур, цикорий) и сиропов (из сорго, якона, агавы, кленовый, пальмовый, кукурузный), минеральные вещества (макро- и микроэлементы), витамины. Предложена и в производственных условиях апробирована современная инновационная мембранная технология получения фруктозно-глюкозного и фруктоолигосахаридного биосиропов из топинамбура, направленная на наиболее полное использование и сохранение природного состава клеточного сока растения. Фруктоолигосахариды топинамбура обладают пребиотическими свойствами, являются низкокалорийными подсластителями, создают чувство сытости, способствуют контролю массы тела, облегчают пищеварение, имеют низкий гликемический индекс и не вызывают кариес. Для апробации использования в пищевой промышленности приведена сравнительная характеристика сиропов из сахарной свеклы и топинамбура, которые получены на промышленном предприятии. Биосиропы с высоким содержанием фруктозы и олигофруктозный сироп изучены по углеводному составу и протестированы в приготовлении безалкогольных напитков. A review of commercially available syrups from a variety of natural plant materials used as alternatives to sugar, low-calorie sweeteners with a healthy carbohydrate profile and prebiotic properties is reviewed. The general characteristics and the chemical composition of plant raw materials (Jerusalem artichoke, chicory) and syrups (sorghum, yacon, maple, agave, palm, corn) are given: minerals (macro- and microelements), vitamins. A modern innovative membrane technology for producing fructose-glucose and fructo-oligosaccharide biosyrups from Jerusalem artichoke has been proposed and tested in production conditions, aimed at the most complete use and preservation of the natural composition of the plant cell juice. Jerusalem artichoke fructo-oligosaccharides have prebiotic properties, are low-calorie sweeteners, create a feeling of satiety, promote weight control, facilitate digestion, have a low glycemic index and do not cause tooth decay. For approbation of use in the food industry, a comparative characteristic of sugar beet and Jerusalem artichoke syrups, which are obtained at an industrial enterprise, is given. High fructose biosyrups and oligofructose syrup have been studied for their carbohydrate composition and tested in the preparation of soft drinks.

scholarly journals РОЗРОБКА ТРИКОТАЖНИХ ПОЛОТЕН ДЛЯ ВИГОТОВЛЕННЯ ФУНЦІОНАЛЬНОЇ НИЖНЬОЇ БІЛИЗНИ ВІЙСЬКОВОСЛУЖБОВЦІВ

2021 ◽  
pp. 26-33
Author(s):  
Л. Є. Галавська ◽  
Т. В. Єліна ◽  
А. С. Прохоровський ◽  
О. А. Швиданенко ◽  
М. В. Котюх
Keyword(s):  
Military Personnel ◽  
Raw Materials ◽  
The Body ◽  
Quality Level ◽  
Light Industry ◽  
Technical Literature ◽  
Knitted Fabrics ◽  
Linear Dimensions ◽  
Structure Changes ◽  
Materials Used

Development of functional knitted fabrics to improve the properties of underwear for military serviceen. The work applies methods of analysis and synthesis of scientifi c and technical literature in the fi eld of manufacturing of functional knitted fabrics for underwear. Standardized methods for studying the parameters of the structure, changes in linear dimensions after washing, relaxation characteristics, capillarity, and breathability of textile materials (in particular knitwear) were used. The analysis of the market of innovative types of raw materials used in the production of knitted underwear is carried out. The choice of materials for the manufacture of knitted underwear is provided in accordance with the requirements for the underwear of military personnel. To ensure the function of removing vaporous moisture from the underwear space, to provide antibacterial action and a high degree of deodorization yarn containing "DEO-W" fi bers were  used. The innovation of these fi bers consists in the neutralization of all types of human body odor an d preservation of the specifi ed functional properties for up to 10 days of continuous wearing of underwear and the process of 50 washings of fabrics made of them. Within the framework of the Educational Investment and Technological Cluster of Light Industry (which includes KNUTD and LLC "RA.DA"), a plain knitted fabric was produced at PJSC Knitting Factory "ROSA" on the basis of yarn containing "DEO-W"fi bers with the use of a single jersey circular knitting machine (28 Gauge). Scientifi c novelty. The consumer characteristics of the developed samples of knitted underwear have been studied, namely: the change in linear dimensions after washing, deformation characteristics, capillarity and breathability. The infl uence of the elastomeric  thread upon physical and mechanical characteristics of the knitwear has been proved. Practical value. The developed knitwear samples are recommended to be used in the process of manufacturing of functional underwear for the military personnel. The use of above-mentioned types of knitted fabrics will help to optimize the microclimate of the body, moisture exchange, rapid drying of the skin during the operation of underwear and, in general, increase the quality level of clothing.

scholarly journals A review of Occurrence of Glycoalkaloids in Potato and potato products

2016 ◽  
Vol 4 (3) ◽  
pp. 195-202 ◽  
Author(s):  
Duke Omayio ◽  
George Abong ◽  
Michael Okoth
Keyword(s):  
Urban Areas ◽  
Freeze Drying ◽  
Raw Materials ◽  
The Body ◽  
Daily Consumption ◽  
Limited Effect ◽  
The Past ◽  
Current Review ◽  
Materials Used ◽  
Potato Products

There has been increasing consumption of potato products such as French fries and crisps in most countries as a result of lifestyle change in both developed and developing countries. Due to their generally pleasurable taste and texture, they are appreciated by a high number of consumers across the world, with the younger members of the population mostly those in the urban areas having a higher preference. The hard economic situations have also driven many people to their consumption as they are affordable. Moreover, these products are convenient for the younger generation who do not prepare their own food. However, there have been food safety concerns that have been linked in the past to glycoalkaloids in the raw potatoes that are used for processing. Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage. Some potato varieties have been shown to have high glycoalkaloids. These toxicants have been found to bioaccumulate in the body especially if daily consumption of foods containing the glycoalkaloids are consumed. Glycoalkaloids lead to intestinal discomfort, vomiting, fever, diarrhea and neurological problems and can lead to human or animal deaths in cases of acute toxicity. Transportation, handling, poor storage and exposure to sunlight during marketing of potatoes exposes consumers to potential risk of glycoalkaloids due to injury and greening which lead to increased levels of glycoalkaloids. Glycoalkaloids are quite stable and therefore, freeze-drying, boiling, dehydration or microwaving have got limited effect and thus persist through the processing conditions into the final products with the levels being proportional to the concentrations in the raw materials used. This current review focuses on the occurrence of glycoalkakloids in potato and potato products that are commonly consumed.

Mineralogy and micromorphology of İznik ceramics

1998 ◽  
Vol 48 ◽  
pp. 181-189 ◽  
Author(s):  
S. Kapur ◽  
N. Sakarya ◽  
E. A. Fitzpatrick ◽  
M. Pagliai ◽  
G. Kelling ◽  
...  
Keyword(s):  
Pore Size Distribution ◽  
Pore Size ◽  
Size Distribution ◽  
Temperature Rise ◽  
Raw Materials ◽  
The Body ◽  
Uniform Temperature ◽  
Fibrous Minerals ◽  
Materials Used

AbstractThe study of İznik ceramics of different periods revealed that temperatures of about 800–900°C were produced during firing. Glass fragments added to the body for strengthening resulted in the formation of fibrous minerals as clusters in the pores and protruding in the glaze together with Ca and P rich minerals in the raw materials used. The pore size distribution of the pores indicates a uniform temperature rise and fall during the production of the microstructure.

The influence of the type of nut raw materials on the processes of migration of fats in glazed candies with pralin bodies

2021 ◽  
pp. 46-49
Author(s):  
Николай Борисович Кондратьев ◽  
Лариса Валентиновна Зайцева ◽  
Оксана Сергеевна Руденко ◽  
Егор Валерьевич Казанцев ◽  
Ирина Александровна Белова
Keyword(s):  
Material Properties ◽  
Migration Rate ◽  
Storage Temperature ◽  
Raw Materials ◽  
The Body ◽  
Raw Material ◽  
Specific Rate ◽  
Butter Substitute ◽  
Materials Used

Целью исследования являлось изучение влияния свойств орехового сырья на направление и скорость процессов миграции жиров в глазированных конфетах с пралиновыми корпусами. Исследование процессов миграции жиров между корпусом и глазурью в процессе хранения необходимо для прогнозирования сохранности и предотвращения органо-лептической порчи в результате осветления или умягчения глазури, а также «поседения» поверхности изделий. Предложен подход прогнозирования скорости процессов миграции жиров при хранении конфет с корпусами, изготовленными на основе орехового сырья, с использованием удельной скорости миграции жиров. Исследованы процессы миграции жиров в модельных образцах конфет с пралиновыми корпусами на основе арахиса, фундука, кешью, миндаля, покрытых глазурью с использованием заменителя масла какао лауринового типа при температуре хранения 18 °С. Показано, что удельная скорость миграции олеиновой кислоты на поверхность модельных образцов глазированных конфет с корпусами на основе арахиса превышает скорость миграции в конфетах с корпусами на основе кешью приблизительно в 20 раз. Полученные закономерности позволяют установить дополнительные требования к качеству используемого жирового сырья для уменьшения скорости миграции жиров. The aim of the work - the investigation of the influence of nut raw material properties on the direction and speed of fat migration processes in glazed sweets with praline cases. The study of fat migration processes between the body and the glaze during storage is necessary to predict the safety and prevent organoleptic spoilage as a result of lightening or softening of the glaze, as well as «graying» of the surface of the products. An approach to predicting the rate of fat migration processes during the storage of sweets with cases made on the basis of nut raw materials using the specific rate of fat migration is proposed. The processes of fat migration in model samples of sweets with praline cases based on peanuts, hazelnuts, cashews, almonds, glazed with glaze, with the use of a lauric-type cocoa butter substitute were investigated at a storage temperature of 18 °C. It is shown that the specific rate of migration of oleic acid to the surface of model samples of glazed sweets with peanut-based cases exceeds the migration rate in sweets with cashew-based cases by approximately 20 times. The obtained regularities allow us to establish additional requirements for the quality of the fat raw materials used to reduce the rate of fat migration.

scholarly journals Development of kefir from non-traditional raw materials enriched with blackberry products

2021 ◽  
Vol 32 ◽  
pp. 03001
Author(s):  
Alexey Belyaev ◽  
Vladimir Mosyagin ◽  
Galina Ryzhkova ◽  
Olga Shvets
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Fermented Milk ◽  
The Body ◽  
Normal Operation ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Materials Used

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

The modern state of the problem potential mutagenic and carcinogenic activity of food products

2021 ◽  
pp. 25-36
Author(s):  
Khadizhat Nurmagomedovna Abdurazakova ◽  
Patimat Shuapandievna Gitinova ◽  
Arats Magomedkhanovna Abakarova
Keyword(s):  
Human Body ◽  
Raw Materials ◽  
Complex Mixture ◽  
Food Products ◽  
The Body ◽  
Chemical Contamination ◽  
Carcinogenic Activity ◽  
Chemical Contaminants ◽  
Polycyclic Aromatic ◽  
The Many

The last few decades have been characterized by increased attention on the part of scientists, international organizations and the public to the problem of reducing adverse external influences on the human body and timely detection and prevention of various diseases. Food — one of the main channels of interaction between the body and the environment-can be a source of a large number of potentially dangerous chemical and biological substances for human health. The harmful effects of foreign substances that enter the human body with food are characterized by a significant variety: from damage to individual organs, general toxic effects, to the occurrence of mutagenic and carcinogenic effects, acceleration of aging processes and violations of reproductive functions. Therefore, among the many problems of environmental protection around the world, the issues of cleanliness and quality of food products are singled out as the main areas that determine the health of the population. The analysis of the current state of the problem of contamination of food raw materials and food products with chemical contaminants, which are potential mutagens and/or carcinogens, is carried out. Much attention is paid to such genotoxicants as polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide and some heavy metals that have different routes of entry and formation in food raw materials, food products, the human body and animals. Determining the potential genotoxicity and carcinogenicity of food chemical contaminants is not an easy task due to the fact that food is a complex mixture of compounds that have both mutagenic and antimutagenic effects. The obvious difficulty in studying the problem of chemical contamination of food products follows from numerous contradictory studies of the genotoxicity and carcinogenicity of food components.

scholarly journals The Influence of Biomolecule Composition on Colloidal Beer Structure

Biomolecules ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 24
Author(s):  
Irina N. Gribkova ◽  
Michail N. Eliseev ◽  
Yuri D. Belkin ◽  
Maxim A. Zakharov ◽  
Olga A. Kosareva
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Colloidal System ◽  
Processing Technologies ◽  
Factors Affecting ◽  
Analytical Research ◽  
Biogenic Compounds ◽  
Materials Used ◽  
Relationship Of ◽  
The Relationship

Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.

SIFAT MEKANIK PAPAN GYPSUM DARI SERBUK LIMBAH KAYU NON KOMERSIAL

2014 ◽  
Vol 6 (2) ◽  
pp. 1
Author(s):  
Saibatul Hamdi
Keyword(s):  
Raw Materials ◽  
Wood Particle ◽  
Quality Standards ◽  
Gypsum Board ◽  
Average Value ◽  
Wood Particles ◽  
Sawn Timber ◽  
Materials Used ◽  
Artocarpus Elasticus ◽  
Ficus Glomerata

The purpose of this research is to know the mechanical strength of gypsum board by utilizing waste sawn wood. Raw materials used consist of flour, gypsum,wood particles, boraks and kambang (Goniothalamus sp), wood tarap (Artocarpus elasticus REINW) and lua (Ficus glomerata ROXB). Wood particle 40 mesh and 60 mesh, concentrations boraks of 1 and 2 and the percentage particles of gypsum sawn timber is 300, 400 and 500%. The results showed that the average value Modulus of Rufture (MoR) in lua wood ranges from 12.55 – 14,47 kgcm2, wood kambang 25.10-31,11 kgcm2 and wood tarap 19.20- 24,18 kgcm2. As for Modulus of Elasticity (MoE) on the lua 1129,80- 2092,70 kgcm2, wood kambang 2512,37-3971,32 kgcm2 and tarap 2050,63-2691,09 kgcm2. Gypsum board are mechanical properties do not meet quality standards created SNI 03-6434-2000.Keywords: sawdust, lua, kambang, tarap, gypsum, mechanical

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

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