scholarly journals Modification of carbohydrates of food raw materials in the process of thermoplastic extrusion (review)

2021 ◽  
Vol 22 (6) ◽  
pp. 795-803
Author(s):  
A. Yu. Sharikov ◽  
M. V. Amelyakina
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Reaction System ◽  
Chemical Properties ◽  
Antinutritional Factors ◽  
Industrial Complex ◽  
Processing Factor ◽  
Effective Technology ◽  
The Difference ◽  
Operating Regimes

Extrusion can be considered not only as an effective technology for processing agricultural raw materials into feed and food products, but also as a thermo-mechanical method for modification of the chemical properties of biopolymers. Carbohydrates are the most represented class of organic compounds in raw materials processed by the agro-industrial complex. The assessment of the influence of the processing factor on the final physicochemical and technological properties of various types of carbohydrates included in the chemical composition of raw materials or used as mono-ingredients is an actual task for the food industry. The review considers the issues of extrusion modification of starch in terms of the difference in the properties of amylose and amylopectin as well as the presence of lipids and organic acids in the reaction system. Processes of macromolecular degradation, gelatinization, esterification and the formation of new chemical bonds in dependence on the conditions of extrusion and the composition of mixtures are discussed. The results of studies of the influence of extrusion cooking on the changes in the physicochemical properties of non-starchy polysaccharides, cellulose, araboxylans, inulin, pectin, chitosan, and gums of various origins are presented. It has been shown that extrusion and varying of its operating regimes can significantly affect the nutritional value of extrudates including changing the glycemic index, inactivating antinutritional factors, or increasing their content in extrudates.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

COMPREHENSIVE APPROACH TO THE SELECTION OF COMPOUND COMPONENTS FOR THE CREATION OF FRUIT-CHOCOLATE GLAZE WITH THE INCREASED NUTRITION VALUE

2018 ◽  
Author(s):  
Э.В. МАЗУКАБЗОВА ◽  
Н.В. ЛИНОВСКАЯ ◽  
И.М. СВЯТОСЛАВОВА
Keyword(s):  
Melting Point ◽  
Cocoa Butter ◽  
Raw Materials ◽  
Sugar Content ◽  
Chemical Properties ◽  
Crystallization Time ◽  
Daily Consumption ◽  
Daily Rate ◽  
Plant Powders ◽  
The Difference

Исследованы сырьевые компоненты с целью разработки рецептуры шоколадной глазури повышенной пищевой ценности. Установлены основные параметры кристаллизации образцов масла какао и эквивалентов масла какао (ЭМК): температура застывания Tmax (20,6–21,5)°C и (19,6–20,0)°C; продолжительность кристаллизации τmax64–69 мин и 70–75 мин соответственно. Определен коэффициент кристаллизации по показателю BCI (Buhler Crystallization Index): для масла какао 3,5–4,7; для ЭМК 2,3–3,0. Установлено: масло какао и ЭМК имеют различные характеристики кристаллизации, что прогнозирует отличие в процессе их структурирования при производстве шоколадной глазури. Изучены характеристики кристаллизации какао тертого: температура застывания Tmax (20,4–20,8)°C, время кристаллизации τmax 35,2–45,3 мин. Изучены физико-химические свойства растительных порошков: массовая доля влаги 3,6–6,2%; рН 3,5–6,8. Исследован гранулометрический состав: доля фракций с размером частиц менее 200 мкм составляет 97,8–99,6%. По результатам исследований разработана рецептура фруктово-шоколадной глазури с использованием ЭМК с оптимальными кристаллизационными свойствами и порошка малины. Замена части сахарной пудры (21,5%) на порошок малины в рецептуре глазури привела к снижению ее сахароемкости за счет уменьшения содержания углеводов на 4,3 г на 100 г продукта. В разработанном полуфабрикате увеличилось содержание пищевых волокон в 3,7 раза, что составило 3,38 г на 100 г продукта, или 11,3% среднесуточной нормы потребления, а также минеральных веществ, % среднесуточной нормы: калия 19,6; фосфора 25,4; железа 25,0. The raw materials investigated with the aim of developing a chocolate glaze recipe with increased nutritional value. Main parameters of crystallization of the samples of cocoa butter: melting point, Tmax, (20,6–21,5)°C; duration of crystallization, τmax, 64–69 min; and equivalents of cocoa butter (CBE): melting point, Tmax, (19,6–20,0)°C; the duration of crystallization, τmax, 70–75 min. The coefficient of crystallization according to BCI (Buhler Crystallization Index) for cocoa butter BCI 3,5–4,7; for the CBE BCI 2,3–3,0. It is established that cocoa butter and CBE have different characteristics of crystallization, which predicts the difference in the process of structuring in the production of chocolate glaze. The characteristics of the crystallization of cocoa mass were studied: melting point, Tmax, (20,4–20,8)°C, crystallization time, τmax, 35,2–45,3 min. Physical and chemical properties of plant powders are studied: the mass fraction of moisture is (3,6–6,2)%; pH 3,5–6,8; granulometric composition: the fractions with particle size less than 200 microns is 97,8 – 99,6%. Based on the results of the research, the recipe of fruit-chocolate glaze developed using CBE with the optimum crystallization properties and raspberry powder. Replacing part of the powdered sugar (21,5%) with raspberry powder in the glaze recipe resulted in a decrease in its sugar content by reducing the carbohydrate content by 4,3 g per 100 g of product. In the developed semi-finished product, the content of dietary fibers increased 3,7 times, which amounted to 3,38 g per 100 g of the product, or 11,3% of the average daily consumption rate, as well as minerals, % of the average daily rate: potassium 19,6; phosphorus 25,4; iron 25,0.

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

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.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

SELISIH BIAYA PRODUKSI SEBAGAI ALAT PENGENDALIAN MANAJEMEN PT INDO PUSAKA BERAU

2019 ◽  
Vol 3 (02) ◽  
pp. 397
Author(s):  
SAFITRI NURHIDAYATI ◽  
RIZKI AMELYA SYAM
Keyword(s):  
Raw Materials ◽  
Field Research ◽  
Analytical Tool ◽  
Production Costs ◽  
Raw Material ◽  
Labor Costs ◽  
Material Costs ◽  
Library Research ◽  
The Difference ◽  
The Cost

This study aims to analyze whether the difference that occurs in the cost of raw materials, direct labor, and factory overhead costs between the standard costs and the actual costs in PLTU LATI is a difference that is favorable or unfavorable. Data collection techniques with field research and library research. The analytical tool used is the analysis of the difference in raw material costs, the difference in direct labor costs and the difference in factory overhead costs. The hypothesis in this study is that the difference allegedly occurs in the cost of raw materials, direct labor costs, and factory overhead costs at PT Indo Pusaka Berau Tanjung Redeb is a favorable difference. The results showed that the difference in the cost of producing MWh electricity at PT Indo Pusaka Berau Tanjung Redeb in 2018, namely the difference in the price of raw material costs Rp. 548,029.80, - is favorable, the difference in quantity of raw materials is Rp. 957,216,602, - is (favorable) , the difference in direct labor costs Rp 2,602,642,084, - is (unfavorable), and the difference in factory overhead costs Rp 8,807,051,422, - is (favorable) This shows that the difference in the overall production cost budget is favorable or profitable. This beneficial difference shows that the company is really able to reduce production costs optimally in 2018.  

Diesel Biofuels - Preparation, Characterization and Testing

2008 ◽  
Vol 59 (11) ◽  
Author(s):  
Cristina Dusescu ◽  
Anca Borcea ◽  
Vasile Matei ◽  
Ion Popa ◽  
Irina Gabriela Radulescu
Keyword(s):  
Vegetable Oils ◽  
Sunflower Oil ◽  
Raw Materials ◽  
Chemical Properties ◽  
Soya Bean ◽  
Production Unit ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

The present paper studies biodiesel samples preparation by transesterification and compares their physical and chemical properties (biofuels prepared from different raw materials - vegetable oils: sunflower oil, crocus oil and soya bean oil) and the biodegradability degree, as well as the possibilities of the integration of such production unit in industrial diagram of auto fuels production.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

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