scholarly journals PROSPECTS FOR THE DEVELOPMENT OF HEALTH TOURISM ON LAKE RAY IN THE ALMATY REGION OF THE REPUBLIC OF KAZAKHSTAN

2021 ◽  
Vol 37 (3) ◽  
pp. 888-893
Author(s):  
Yerкin TOKPANOV ◽  
◽  
Emin ATASOY ◽  
Erbolat MENDYBAYEV ◽  
Bakhadurkhan ABDIMANAPOV ◽  
...  
Keyword(s):  
Natural Object ◽  
Health Tourism ◽  
Physicochemical Composition ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Medical Institutions ◽  
The Republic ◽  
Physical And Chemical ◽  
Recreational Resources ◽  
Microbiological Indicators

Lake Ray is a unique natural object of the Republic of Kazakhstan. It is located in the Balkhash depression of the Almaty region. The waters of the lake are characterized by a peculiar hydrochemical and mineral composition, which can be used for various types of health tourism and recreation. The study aimed to show scientifically substantiated therapeutic and health-improving attractiveness of the territory of lake basins, to attract investment in the development of tourism. This study presents the physicochemical and spectral analysis of water and therapeutic mud. Organoleptic characteristics (color, odor, consistency, structure) and sanitary and microbiological indicators of the declared sample of mud, physical and chemical indicators of the declared sample of water have been determined. The results indicated that the physicochemical composition of water and brine met the regulatory sanitary and epidemiological requirements and could be used in stationary medical institutions and physiotherapy. Lake Ray in the Republic of Kazakhstan has a unique variety of hydromineral recreational resources.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

scholarly journals Innovative Production Technology of Drinks from Grape Cryopowders

2019 ◽  
Author(s):  
Z A Yaralieva ◽  
G I Kasyanov ◽  
P R Tagirova ◽  
L N Shubina ◽  
S A Ilyasova ◽  
...  
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Raw Material ◽  
Microwave Drying ◽  
Mountain Valley ◽  
Chemical Indicators ◽  
Vacuum Microwave ◽  
Phenolic Substances ◽  
The Republic ◽  
Physical And Chemical

A technology, based on the production of wine beverages from grape cryopowders in the mountain-valley zone of the Republic of Dagestan, is proposed. The data on the vacuum microwave drying of grape raw materials and subsequent grinding in a cryomill are presented. The modes of grape raw material preparation and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine drinks, are proposed. The principal feature is the use of whole grapes as a raw material, with rinds and seeds. The physical and chemical indicators, the content of phenolic substances and the organoleptic indicators of wine beverages made according to the traditional technology and the beverage made from grape cryopowders were studied. A comparative assessment of beverages was made. It is established that vacuum microwave drying conduces to better preservation of the properties of raw materials and finished products. The organoleptic assessment showed that the wine drinks developed according to the proposed technology had a more intense color and a more pronounced flavor of sweetness and sourness than traditional wine beverages. The advantage of this technology is the ability to transport grape cryopowders in unregulated temperature conditions to any point close to the consumer and carry out the production of wine beverages there.

scholarly journals Results of quality studies of spring waters of the Republic of Tatarstan

2021 ◽  
Author(s):  
Keyword(s):  
Water Quality ◽  
Drinking Water ◽  
Practical Interest ◽  
Poor Quality ◽  
Total Alkalinity ◽  
Alternative Source ◽  
Chemical Indicators ◽  
The Republic ◽  
Physical And Chemical

The study of springs is of great scientific and practical interest, because the population increasingly prefers to use spring water as an alternative source of drinking water. Methods. Studies were conducted to determine the water quality in 14 springs located on the territory of the Republic of Tatarstan, according to physical and chemical indicators in the summer period by organoleptic, potentiometric, titrimetric, photometric and gravimetric methods. Results. It was found that the water fully meets the hygienic requirements in only 8 springs (57.1 %). It was revealed that the non-compliance of spring waters with sanitary standards for physical and chemical parameters is associated with the excess of the MAC for nitrates and hardness. Also the excess of the MAC for total alkalinity was determined. The main reasons for the poor quality of drinking water are the pollution of water sources. The data obtained confirmed the need for constant monitoring of the water quality in all springs and development of measures to improve them.

scholarly journals A COMPREHENSIVE ANALYSIS OF THE BASHKIR HONEY

2020 ◽  
Vol 55 (3) ◽  
pp. 56-64
Author(s):  
R.G. Kurmanov ◽  
Keyword(s):  
Comprehensive Analysis ◽  
Complete Analysis ◽  
Chemical Parameters ◽  
Palynological Analysis ◽  
Qualitative And Quantitative ◽  
Organoleptic Characteristics ◽  
Republic Of Bashkortostan ◽  
The Republic ◽  
Physical And Chemical ◽  
Positive Effect

The paper contains the results of the first comprehensive analysis of Bashkir honey. Qualitative and quantitative palynological (pollen), organoleptic and physicochemical analyses described properties of 30 honey samples selected from 22 districts of the Republic of Bashkortostan. The qualitative pollen analysis found that most of the samples belonged to monofloral honey. Linden honey prevailed among the samples. Sunflower and buckwheat honey varieties were also common. The analysis found single samples of Viper's Bugloss, Melitot, rapeseed, Cirsium, Bird's foot, polyfloral, and honeydew honey types. The quantitative palynological analysis confirmed the results of qualitative analysis in most cases. Mismatches in honey varieties with underrepresented pollen (Cirsium and Carduus types of honey) were revealed. Also, the analysis found features inherent in several samples of Bashkir linden and buckwheat honey. The features are associated with an increased concentration of plant elements in their composition (64 500–74 600 and 26 500, respectively). The organoleptic analysis reduced the number of monofloral honey samples from 26 to 18. In 8 cases, small admixtures of honey with the characteristic properties affected the samples' quality. Organoleptic characteristics of linden honey were also revealed in honey samples with a low proportion of Linden pollen in the pollen spectrum (6 %). The physical and chemical analysis confirmed the botanical origin of linden, buckwheat, Viper's Bugloss, and honeydew honey samples. The study revealed that quite often, even small admixtures of certain types of honey (linden, buckwheat) had a positive effect on the sample's physical and chemical parameters. Heat treatment was established in half of the sunflower honey samples. The complete analysis results provide the basis for identifying characteristics of premium varieties of Bashkir linden and buckwheat honey. These varieties demonstrate an increased proportion of pollen from the honeybee plants and a high plant element concentration.

scholarly journals Разработка технологии сухого концентрата напитка на основе модифицированного пектина с добавлением дикоросов Дальнего Востока

2019 ◽  
pp. 165-177
Author(s):  
Андрей Подкорытов ◽  
Ирина Кадникова ◽  
Елена Подкорытова ◽  
Валерий Ковалев
Keyword(s):  
State Standard ◽  
Daily Consumption ◽  
Organoleptic Evaluation ◽  
Eurasian Economic Union ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Eleutheroside B ◽  
Sweetish Taste ◽  
Safety Indices ◽  
Physical And Chemical

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: гидролизованный пектин из Phyllospadix iwatensis, элеутерозиды, флавоноиды, аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением экстрактов элеутерококка, шипов-ника и боярышника. Содержание пектина, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100 % от адекватного суточного уровня потребления, а флавоноидов – 20,5 %. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. Исследованы показатели безопасности сухого концентрата напитка. The technology of obtaining a dry concentrate of a functional beverage based on hydrolyzed pectin from sea grass Phyllospa-dix iwatensis with the addition of extracts of eleutherococcus, rosehip and hawthorn is presented. In order to classify the bev-erage as a functional, we used a composition containing 20% pectin. Quantitative determination of eleutheroside B and ascor-bic acid was performed by HPLC with spectrophotometric detec-tion at 270 nm and 243 nm, respectively. The quantitative con-tent of the total flavonoids (in terms of rutin) was determined by the spectrophotometric method at a wavelength of 406 nm. To improve the organoleptic characteristics, citric acid, stevioside and elderberry extract were added to the beverage. The formula-tion of the beverage was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and the norms of daily consumption. Consumer properties were assessed according to the current regulatory documents of the Russian Fed-eration (RD RF) and the countries of the Eurasian Economic Union. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and State Standard of Russia number 6687.5-86, the main physical and chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined. The resulting beverage has a sweetish taste and a pleasant berry aroma with a pronounced rosehip smell. According to the terms of storage, the drink was in ac-cordance with State Standard of Russia number 6687.6-88. The main standard indices of the safety of the drink according to TR CU 021/2011 - the content of heavy metals, microbiological indices. The quality and safety indices of the developed product corresponded to the requirements of the Russian Federation and the EAEC.

scholarly journals COMPARATIVE STUDY OF PROMISING CLONES OF GRAPEVINE VARIETY SERSIAL

Russian vine ◽  
2021 ◽  
Vol 16 ◽  
pp. 36-41
Author(s):  
N.L. Studennikova ◽  
◽  
Z.V. Kotolovets ◽  
R.G. Timofeev ◽  
◽  
...  
Keyword(s):  
Comparative Study ◽  
South Coast ◽  
Southern Coast ◽  
The South ◽  
Wine Making ◽  
Grapevine Variety ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The results of studying of agrobiological and technological features of promising clones of the Sersial variety in the conditions of the South Coast of Crimea are presented. The numerical values of the main agrobiological characteristics of the variety and clones of the Sersial grape va-riety, as well as the main physical and chemical indicators of grapes and wines obtained from them, have been established. The organoleptic characteristics of wine materials from clones of the Sersial variety of the harvest of 2020 were studied and summarized. The expediency of in-troducing the selected clones of the Sersial varie-ty into the wine-making production of the Southern Coast of Crimea has been substantiat-ed.

scholarly journals Physical, chemical and organoleptic characteristics of plant milk, which is used in hotel and restaurant complexes

2021 ◽  
Vol 23 (96) ◽  
pp. 28-32
Author(s):  
S. Merzlov ◽  
Yu. Shurchkova ◽  
A. Tsebro ◽  
O. Grebelnik ◽  
G. Kalinina ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Titratable Acidity ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Chemical Indicators ◽  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Physical And Chemical

The article highlights the current state of the production of dairy and vegetable food products. The results of studies of organoleptic and physical, chemical indicators of the quality of various herbal drinks: coconut, almond and oat, are presented, as well as an analysis and comparison with cow's milk, which is used in hotel and restaurant complexes in Bela Tserkva. For assessing the quality according to the organoleptic characteristics of the beverages, the following were examined: appearance, color, smell, taste and consistency. It was found that according to these indicators, herbal drinks comply with the regulatory documentation for these products. When assessing the quality by physical and chemical indicators, the mass fraction of fat, dry matter, titratable and active acidity, and density were established. The titratable acidity of milk-like drinks was within the normal range and did not exceed 10 ⁰T. The mass fraction of fat in coconut milk was 1.2 %, almond-rice milk – 1.3 % and oat milk – 2.4 %. Mass fraction of coconut milk solids was 7.6%, almond-rice 10.5% and oat milk 11.4%. The density of all types of herbal drinks was in the range of 1005–1015 kg/m3. The indicators of the quality of cow's milk, which is used in hotel and restaurant complexes, have been investigated in a comparative form. In terms of organoleptic indicators, the quality of cow's milk corresponds to the normative documentation. The fat mass fraction of cow's milk was 2.5 %, the mass fraction of solids was 12.5%, the titratable acidity was at the level of 18 ⁰T, the active acidity pH was 6.6, and the density was 1028 kg/m3. Analysis of various types of vegetable and cow's milk, which are used in hotel and restaurant complexes in the city of Bela Tserkva, in terms of physicochemical and organoleptic quality indicators, allows us to consider herbal drinks as substitutes for traditional products capable of providing the human body with essential nutritional factors.

scholarly journals Physical and chemical indicators of raw spent grain

2021 ◽  
Vol 16 (6) ◽  
pp. 28-36
Author(s):  
A. S. Danilchenko ◽  
K. R. Siyukhov ◽  
T. G. Korotkova ◽  
V. N. Khachaturov
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Experimental Studies ◽  
Essential Amino Acids ◽  
Sieve Analysis ◽  
Chemical Indicators ◽  
Extractive Substances ◽  
The Republic ◽  
Physical And Chemical

The results of experimental studies of physical and chemical indicators and amino acid composition of raw brewer’s grains from Belorechensky (the Krasnodar Territory) and Maykop (the Republic of Adygea) br eweries have been presented. The purpose of the research is to compare the physicochemical parameters and amino acid composition of raw brewer’s grains obtained pneumatically at the Belorechensk brewery and hydraulically at the Maykop brewery. Analyzes carried out in an accredited laboratory and testing center have shown that fresh grains from both breweries are non-toxic. Both breweries use PILSNER MALT by «Kurskiy Malt» and produce beer using classic technology. The content of sugar and starch in absolutely dry matter is higher in brewer’s grains of the Maykop brewery, which indicates a deeper additional sugar starch used in the technology of the Belorechensk brewery. The presence of essential amino acids methionine, arginine, valine, threonine, etc. characterizes the nutritional value of the grain. The content of crude protein in the brewer grains of the Belorechensk brewery is higher compared to that in the Maykop brewery grains, 5,1% and 4,2%, respectively, and the content of nitrogen-free extractive substances is higher in the brewer grains of the Maykop brewery and makes up 9,3% and 8,8% in spent grains of the Belorechensk brewery. The data obtained are consistent with the data of other researchers. Due to the high moisture content in the Maykop brewer’s grains, its indicators have been determined after moisture draining through a sieve. Analysis of the technological stages of beer production has shown that a pasteurization unit was installed at the Belorechensk brewery before bottling beer, which helps to increase its shelf life and destroy the active action of microorganisms, but to reduce the saturation of the beer taste.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

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