Study of quality of medicinal vegetable raw materials regarding shelf life

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added sugar, the consumer health benefits and high organoleptics properties, it was decided to study the correlation quality of raw pomegranates with other vegetables such as celery, carrot and sharon fruit in order to obtain pomegranate juice with vegetable additions. The vegetable raw materials were chosen in order to improve the quality and organoleptic properties of the pomegranate juice with vegetable additions by optimizing the “in-house” method, to obtaining a stable formulation. The main objectives of the study were characterization of raw and addition materials, studied by psycho-chemical analysis, evaluating of the antioxidant capacity of 4 types of pomegranate juice with additions in different proportions, establish the best type of mixture juice. Consumer preference was established in sensory analysis based on hedonic test with 9 point scale, the type of juice with additions with the following concentrations: pomegranate 50%, Sharon 10%, celery 30%, carrot 10%. Positive correlations were performed between antioxidant capacity and type of juice preferred by consumers.

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Study of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-3-5-10 ◽

2021 ◽

pp. 5-10

Author(s):

T. Akhlan ◽

G. Zhumaliyeva ◽

N. Zhuman ◽

B. Abilmazhin ◽

N. Spatay

Keyword(s):

Formic Acid ◽

Raw Materials ◽

Rheological Parameters ◽

Corn Flour ◽

Laboratory Conditions ◽

Vegetable Raw Materials ◽

Better Than

In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.

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ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ

World Science ◽

10.31435/rsglobal_ws/30042020/7025 ◽

2020 ◽

Vol 1 (4(56)) ◽

pp. 45-47

Author(s):

Бералиева Э. Б. ◽

Керимбек Ж. С.

Keyword(s):

Rheological Properties ◽

Raw Materials ◽

Licorice Root ◽

Bakery Products ◽

High Quality ◽

Bakery Product ◽

Medicinal Properties ◽

Low Levels ◽

Vegetable Raw Materials

The article discusses the ways to solve the problems of low levels of active biological substances in the bakery product, with medicinal properties. In the process of the preparation of buns, the optimal dosages of the additives were calculated in order to determine an acceptable ratio of vegetable raw materials components and expand the range of bakery products with therapeutic and prophylactic effects. The article proposes new recipe for making buns with the addition of herbal additives such as stevia and licorice root. In addition, the study was conducted on the influence of licorice root and stevia additives on the rheological properties of the dough and the quality of the finished product. As a result, high-quality buns with the necessary consumer properties were obtained.

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Development of boiled sausage technology using vegetable raw ingredients

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-1-139-144 ◽

2020 ◽

Vol 82 (1) ◽

pp. 139-144

Author(s):

A. A. Hayrapetyan ◽

V. I. Manzhesov

Keyword(s):

Functional Foods ◽

Raw Materials ◽

Food Products ◽

Study Objective ◽

Experimental Development ◽

Food Components ◽

Healthy Nutrition ◽

Physico Chemical ◽

Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

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Using chicory ordynary as raw materials for production of pickled products

10.35244/22-04 ◽

2019 ◽

pp. 38-47

Author(s):

Gasparyan ◽

Maslovsky ◽

Zamyatina ◽

Nesterenko ◽

Karpova ◽

...

Keyword(s):

Fruits And Vegetables ◽

Raw Materials ◽

Educational Institution ◽

Federal State ◽

Organoleptic Characteristics ◽

Russian State ◽

Wine Vinegar ◽

Biochemical Studies ◽

Vegetable Raw Materials

Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.

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The Improvement of Quality of Pasta on the Basis of the Vegetable Raw Materials

Biosciences Biotechnology Research Asia ◽

10.13005/bbra/1881 ◽

2015 ◽

Vol 12 (3) ◽

pp. 2117-2124

Author(s):

A Iztayev ◽

K Kulazhanov ◽

G Iskakova ◽

G Baymagambetova ◽

B. Muldabekova

Keyword(s):

Raw Materials ◽

Vegetable Raw Materials

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THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

chemistry of plant raw material ◽

10.14258/jcprm.2019024341 ◽

2018 ◽

pp. 251-259

Author(s):

Aleksandra Viktorovna Nekhorosheva ◽

Sergey Viktorovich Nekhoroshev ◽

Aleksey Anatol'yevich Drenin ◽

Erkin Hozhiakbirovich Botirov ◽

Nikolay Viktorovich Gornikov ◽

...

Keyword(s):

Chemical Composition ◽

Raw Materials ◽

Biologically Active ◽

Raw Material ◽

Comparative Characteristic ◽

Active Components ◽

Extractive Substances ◽

Vegetable Raw Materials ◽

Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

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USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

EUREKA Life Sciences ◽

10.21303/2504-5695.2020.001113 ◽

2020 ◽

Vol 1 ◽

pp. 32-40

Author(s):

Yuliya Myroshnyk ◽

Viktor Dotsenko ◽

Larisa Sharan ◽

Vita Tsyrulnikova

Keyword(s):

Raw Materials ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Food Ration ◽

Product Technology ◽

Fresh Products ◽

Vegetable Raw Materials ◽

Active Substances

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

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Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2019-3-438-446 ◽

2019 ◽

Vol 49 (3) ◽

pp. 438-446

Author(s):

Батуч Гусейнова ◽

Batuch Guseinova ◽

Фируза Ашурбекова ◽

Firuza Ashurbekova ◽

Татьяна Даудова ◽

...

Keyword(s):

Raw Materials ◽

Mineral Elements ◽

Human Organism ◽

Wild Fruit ◽

Wide Range ◽

Phenolic Substances ◽

Nutrition Value ◽

Vegetable Raw Materials ◽

Β Carotene

Local vegetable raw materials have good prospects in developing new balanced foods with high nutrition value. As a rule, local vegetable raw materials are environmentally friendly and contain a wide range of biologically and physiologically active agents. Fruit liqueurs possess a balanced chemical composition and a high nutrition and physiological value. They produce a recreational or preventive effect on human organism. However, the level of consumption of fresh fruit and berries remains low because of their seasonality. Moreover, the range of fruit and berry products is usually very poor, and very few of them are beneficial for human health and can prevent diseases. The research featured the formulations and production technology for new multicomponent fruit liqueurs of high nutrition value. The liqueurs were made from Dagestan garden and wild fruit and berries with a high content of macro- and micronutrients. The nutrition value and quality of the liqueurs were estimated according to the mass concentration of sugars, titrable acids, vitamins C and P, β-carotene, mineral elements, and phenolic and pectinaceous substances. The sensory properties were measured according to a 10-score system. The paper introduces formulations and technologies for three types of liqueur (Zhivitel’naya, Garmoniya, and Uslada). They involved alcoholized and fermentation-alcoholized juices of grapes, fruit and berry fruit drinks and extracts that mutually complemented each other according to valuable components. The new liqueurs have a high nutrition since 100 cm3 of the liqueur per day partially satisfies the daily requirements for some nutrients: phenolic substances – for 37.5–55.0%; pectinaceous substances – 17.5–32.5%; in vitamin C – 13.7–38.7%, β-carotene – 17.6–43.0%, and a microelement iron – for 14.0–26.0%. The multicomponent fruit liqueurs possess a wide range of biologically and physiologically active agents. As a result, they improve physical activity and increase resistance to bad ecological environment.

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ECONOMY OF ENERGY RESOURCES DURING PRIMARY PROCESSING OF VEGETABLE RAW MATERIALS

ENGINEERING, ENERGY, TRANSPORT AIC ◽

10.37128/2520-6168-2019-4-4 ◽

2019 ◽

pp. 27-32

Author(s):

Oleksandr Gladushniak ◽

Aleksandr Vsevolodov ◽

Konstantin Resnik

Keyword(s):

Laboratory Tests ◽

Food Industry ◽

Raw Materials ◽

Energy Resources ◽

Tomato Sauce ◽

Primary Processing ◽

Tomato Paste ◽

Vegetable Products ◽

Vegetable Raw Materials

The article presents the results of the research of the disadvantages of modern traditional technology of primary processing of vegetable raw materials in the food industry in the manufacture of puree food factories: tomato juice, tomato rubbed, tomato paste, pureed tomatoes, tomato sauce, mashed foods for children, diets,vegetable fillings for ice cream and yogurt, semi-finished vegetable products used by canneries in the off-season. The design of the machine for the implementation of the described process is proposed. The design of the machine is protected by patent for invention No. 113676 "Universal wiping machine." The quality of the final product obtained by the machine is confirmed by the results of the laboratory tests.

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