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 GAS CHROMATOGRAPHIC ANALYSIS OF THE CHEMICAL COMPOSITION OF ETHYL ALCOHOL OBTAINED FROM PLANTS OF THE GENUS ASTERACEAE

2021 ◽  
Vol 2 (446) ◽  
pp. 6-13
Author(s):  
G.E. Azimbayeva ◽  
A.K. Kamysbayeva ◽  
Abdigali Bakibaev
Keyword(s):  
Gas Chromatography ◽  
Chemical Composition ◽  
Ethyl Alcohol ◽  
Chromatographic Analysis ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Chromatography Method ◽  
Impurity Composition ◽  
Plant Raw Materials ◽  
Gas Chromatographic Analysis

In recent years, serious attention has been paid around the world to the chemical and biotechnological processing of biomass of easily renewable plant raw materials. One of the most mass-produced aliphatic alcohols is ethyl alcohol. The aim of this work was gas chromatographic analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae (dahlia and jerusalem artichoke tubers, chicory and big burdock roots) growing on the territory of Kazakhstan. The article discusses the methods of obtaining and application of ethyl alcohol. The results of the analysis of the chemical composition of ethyl alcohol obtained from plants of the genus Asteraceae are presented. As a result of the study, alcohols were obtained in different concentrations. The chemical composition of ethyl alcohol was determined by gas chromatography. The impurity composition of ethyl alcohol obtained from various types of raw materials is also shown. The composition of impurities in various samples of ethanol and alcohol-containing products is considered in detail. The results of the study were discussed, and the peculiarities of using the gas chromatography method were shown.

scholarly journals Monte Carlo Simulation and Scenario Analysis Based Limestone Quarry Production Planning

2021 ◽  
Vol 12 (1) ◽  
pp. 41-45
Author(s):  
Kausar Sultan Shah ◽  
Safi Ur Rehman
Keyword(s):  
Monte Carlo Simulation ◽  
Monte Carlo ◽  
Chemical Composition ◽  
Production Planning ◽  
Scenario Analysis ◽  
Raw Materials ◽  
Raw Material ◽  
Mix Design ◽  
Efficient Planning ◽  
The Impact

The key factor behind raw mix design in the cement factory is the appropriate production planning, resulting in high-quality raw material. Quarry managers usually come up with uncertainty-related raw materials due to variations in chemical composition. These uncertainties required efficient planning in terms of useful insight into this problem. This research provides a detailed explanation of scenario analysis of raw materials used in cement manufacturing using Monte Carlo simulation (MCS) and indices. Scenario analysis is used to predict the possibility of best, worst and most likely cases of raw material’s quality. Whereas, Monte Carlo simulation is used to evaluate the inherent uncertainty associated with chemical composition values in order to analyze the impact of truly unpredictable scenarios. The predictive results help in decisions related to production planning, raw mix design optimization and increasing the probability of designing the best plan.

INFLUENCE OF VARIOUS FACTORS ON THE CONTENT OF THE MASS FRACTION OF THE INSOLUBLE PART IN HOOKAH TOBACCO

2020 ◽  
Author(s):  
Н Н БУБНОВА (МАТЮХИНА) ◽  
А.Г. МИРГОРОДСКАЯ ◽  
О.К. БЕДРИЦКАЯ
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Scientific Research Institute ◽  
Tobacco Products ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Materials Used ◽  
Insoluble Part ◽  
Insoluble Portion

Исследовано влияние влажности табачного сырья, его сортотипа, количества в рецептуре на содержание массовой доли нерастворимой части в табаке для кальяна. Объектом исследования были образцы кальянных смесей разных торговых марок, приобретенных в торговой сети Краснодара и составленных в лабораторных условиях Всероссийского научно-исследовательского института табака, махорки и табачных изделий. Образцы кальянной смеси изготавливали по единой для всех образцов рецептуре и технологической схеме: увлажнение, резка, выдерживание в соусе с нагревом, охлаждение. Влажность и количество табачного сырья в рецептуре варьировали. Методом количественного определения содержания табака в готовом продукте, основанном на способности части ингредиентов кальянных смесей растворяться в воде, определяли массовую долю нерастворимой части. Установлено, что содержание массовой доли нерастворимой части в табаке для кальяна различных торговых марок, приобретенном в торговой сети Краснодара, составляет 5,2–8,8%. Сортотип табачного сырья, его химический состав и добавленный в смесь ароматизатор не влияют на содержание массовой доли нерастворимой части в табаке для кальяна. Содержание массовой доли нерастворимой части табака для кальяна в значительной степени зависит от влажности и количества табачного сырья, используемого в рецептуре. Увеличение влажности исходного сырья приводит к уменьшению массовой доли нерастворимой части в смеси для кальяна: при влажности сырья 10% массовая доля нерастворимой части 6,8%; при влажности того же сырья 16% массовая доля нерастворимой части 5,2%. The influence of humidity of tobacco raw materials, its variety type, and the amount in the recipe on the content of the mass fraction of the insoluble part in hookah tobacco has been studied. Samples of hookah mixes of various brands purchased in the retail network of Krasnodarand compiled in the laboratory of the All-Russian Scientific Research Institute of Tobacco, shag and Tobacco Products were the object of research. Samples of hookah mix were made according to the same formulation and technological scheme for all samples: humidification, cutting, keeping in a sauce with heating, cooling. The humidity and amount of tobacco raw materials in the formulation varied. By quantifying the content of tobacco in the finished product, based on the ability of some of the ingredients of hookah mixtures to dissolve in water, the content of the mass fraction of the insoluble part was determined. It is established that the content of the mass fraction of the insoluble part in hookah tobacco of various brands purchased in the retail network of Krasnodar is 5,2–8,8%. The variety type of tobacco raw materials, its chemical composition and added flavor to the mixture do not affect the content of the mass fraction of the insoluble part in hookah tobacco. The content of the mass fraction of the insoluble part of tobacco for hookah largely depends on the humidity and the amount of tobacco raw materials used in the formulation. The increase of humidity of raw materials leads to a decrease of the mass fraction of the insoluble part of hookah tobacco: if moisture content of raw materials 10% mass fraction of the insoluble portion of 6,8%; the humidity of the same raw materials 16%, the mass fraction of the insoluble portion of 5,2%.

scholarly journals The impact of the agrochemical properties of soil on the chemical composition of Jerusalem artichoke flowers

2019 ◽  
Vol 26 (3) ◽  
Author(s):  
Ieva Stočkutė ◽  
Elvyra Jarienė
Keyword(s):  
Chemical Composition ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Complex Mixture ◽  
Jerusalem Artichoke ◽  
Quality Analysis ◽  
Volatile Organic ◽  
Ray Florets ◽  
The Impact ◽  
Different Parts

The objective of this research was to investigate and to evaluate the chemical composition of Jerusalem artichoke flowers grown in different soils. Quality analysis was carried out in the laboratories of the Institute of Agricultural and Food Science of Vytautas Magnus University. The following agrochemical parameters of the soil were determined using standardized methods: pHKCl, the amount of soil humus, mineral nitrogen, mobile phosphorus (P) and potassium (K). The chemical composition of different parts of Jerusalem artichoke flowers (disk florets and ray florets) were evaluated by the standard method: the content of carbohydrates (inulin and total saccharides content), minerals (N, P, K, Ca, Fe, Na, Zn, Mg). Electronic nose (Alpha M. O. S.) measurement technologies were used to recognize and identify the flower fragrance (volatile organic compounds). Processing of the research data was carried out through the application of the analysis of variance (ANOVA), using the computer software Statistica 10. The research results showed that the substantially highest amount of inulin was determined in the disk florets (0.339%, D. M.) of Jerusalem artichoke grown in the soil with the medium humus and medium available potassium amount. The content of total soluble saccharides of different parts of Jerusalem artichoke flowers varied from 2.54 to 4.11% of disk florets and from 0.55 to 0.81% of ray florets. The highest amount of macroelement potassium (3.1%, D. M.) was detected in Jerusalem artichoke flowers grown in the soil with the medium amount of humus and the medium amount of mobile potassium. Volatile organic compounds in Jerusalem artichoke flowers were determined as a complex mixture of esters, alcohols, terpenes, sulphur and other compounds. Esters as volatile compounds prevailed in Jerusalem artichoke flowers. Methyl acetate and ethyl 2-methylbutyrate with fruity, grape odour were the predominant esters group compounds as well as dimethyl trisulfide – sulfur compound in Jerusalem artichoke flowers. The investigated aroma profile of flowers shows that they have fruity-like odour.

scholarly journals ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 36-43
Author(s):  
T. S. Puchkova ◽  
D. M. Pikhalo ◽  
O. M. Karasyova
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Import Substitution ◽  
Jerusalem Artichoke ◽  
Foreign Companies ◽  
Russian Research Institute ◽  
Technological Assessment ◽  
Exchange Resins ◽  
Reserve Carbohydrate ◽  
Physical And Chemical

The purpose of this work is development of the universal technology of processing of a girasol and chicory for an inulin according to requirements to quality of a feed stock. An inulin — the reserve carbohydrate widespread in flora. There is the most of inulin quantity in chicory, a girasol, much less is in onions, garlic, inula, yakena, etc. The inulin is widely applied as a low-calorie product in a dietary and diabetic food, just also as a jelly former in food. In the All-Russian Research Institute of Starch Products there are conducted researches on development of the universal technology for an inulin from inulin-containing raw materials. The technological assessment of a girasol and chicory from various regions of the Russian Federation is carried out, their physical and chemical indexes are defined. Requirements to processing behavior of raw materials are developed for inulin processing. By results of researches initial requirements to inulin-containing raw materials are defined: a mass fraction of dry solids is not less than 25 %, an inulin is not less than 16 %; mono — and disaccharides are 2 %. Diffusion from freshly harvested and dry chicory shavings and a girasol is studied, optimal established conditions are temperature 80–85ºC; the hydromodule for dry shaving — 1:7; for crude one — 1:2. It is developed the purification mode for extract and girasol and chicory syrups with use of various adsorbents such as the fissile coal, ion-exchange resins. The established high extent of extract and syrup purification is resulted in considerable decrease in a chromacity, mass fraction of a protein, ashes, etc. For researches as control specimens there was used an inulin of the foreign companies. Significance of the work is the creation of domestic technology of an inulin as prebiotic component for a treatmentand-prophylactic nutrition of the population and ensuring its import substitution.

Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

2021 ◽  
pp. 86-91
Author(s):  
Татьяна Сергеевна Пучкова ◽  
Василий Аркадьевич Бызов ◽  
Дания Мустафиевна Пихало ◽  
Оксана Михайловна Карасева
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Raw Material ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Hydrolysis Of

Исследования по разработке требований к показателям качества топинамбура и цикория проведены с использованием отечественных и импортных сортов топинамбура из Костромской обл. (ООО «ВИВА»), цикория из Московской обл. (ООО «Современник») урожая 2017-2018 гг. Исследуемые образцы были проанализированы на показатели качества: массовая доля сухого вещества в соке, стружке; углеводный состав экстракта, полученного горячей водной диффузией стружки топинамбура или цикория; углеводный состав в пересчете в г/на 100 г инулинсодержащего сырья. Установлено, что свежеубранные клубни топинамбура содержат 14-19 % углеводов, в том числе 12-17 % инулина, 1,0-1,6 % ди- и моносахаридов; корнеплоды цикория - 17-19 % углеводов, в том числе 15-17 % инулина, 1,0-2,4 % ди- и моносахаридов. В результате разработаны требования к инулинсодержащему сырью для переработки на инулин: массовая доля сухого вещества в клубнях топинамбура и корнеплодах цикория - не менее 22 %, массовая доля инулина - не менее 14 %, массовая доля ди- и моносахаридов - не более 2 %. Разработана принципиальная универсальная технологическая схема переработки инулинсодержащего сырья на инулин и его производные - олигофруктозу и фруктозный сироп. Определены технологические режимы проведения непрерывной диффузии из стружки сырья: температура 80…85 °С, продолжительность процесса - 1 ч, величина гидромодуля - 1:2. Разработаны методы очистки инулинсодержащего экстракта: кислотная коагуляция, очистка активным углем, двухступенчатая ионообменная очистка по схеме К1+А1+К2+А2. В результате очистки примеси сиропа снижаются в десятки раз: цветность - не более 0,5 ед. опт. пл.; массовая доля протеина - не более 0,5 %; золы - не более 0,2 %. Для получения олигофруктозы или фруктозного сиропа предложено проводить неполный или полный гидролиз очищенного сиропа с использованием ферментных препаратов инулиназы компании «Новозаймс» (Дания). Определены оптимальные условия гидролиза инулина для получения олигофруктозы: Т=55…58 °С; рН 4,7-5,2; СВ=19-20 % при продолжительности 22-24 ч и дозировке препарата 0,3-0,4 ед. INU/г СВ. Разработанная технология позволит создать отечественные продукты рационального оздоровительно-профилактического, диетического и диабетического назначения для функционального питания населения. Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC «VIVA»), chicory from the Moscow region. (LLC «Sovremennik») harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °С, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °С; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

scholarly journals Development of the technology of production of cheese ‘Suluguni’ for farms

2021 ◽  
Vol 935 (1) ◽  
pp. 012047
Author(s):  
G Larionov ◽  
O Kayukovab ◽  
V Semenov
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Mass Fraction ◽  
Thermomechanical Processing ◽  
Raw Materials ◽  
Ultrasonic Method ◽  
Grain Drying ◽  
Technology Of Production ◽  
Microbiological Indicators

Abstract The aim of the research is the development of a technology for the production of ‘Suluguni’ cheese for farms from milk of cows. Investigations of the chemical composition and physicochemical properties of cows’ milk were carried out using by ultrasonic method. It was found that the mass fraction of protein in milk is 3.19±0.02%, fat is from 4.32±0.06% to 5.07±0.08%. For the production of cheese, milk was standardized. The protein content in normalized milk is 3.37±0.02%, fat - 2.84±0.03%. The ratio of the mass fraction of protein and fat in normalized milk was 1.00:1.19. It was found that the milk of cows meets the requirements for raw materials for the production of cheese. We have developed a technology for the production of brine cheese ‘Suluguni’, which consists of the following operations: receiving milk, preparing milk for making cheese, fermenting, curdling and processing the curd, setting grain, drying, cheddaring, melting, forming a cheese head, salting, storing, transportation and sale of products. Cheese meets the requirements for organoleptic, physicochemical and microbiological indicators. The research results make it possible to recommend to farms the technology for the production of ‘Suluguni’ cheese with cheddaring and thermomechanical processing of the cheese mass.

scholarly journals Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

Meso ◽  
2021 ◽  
Vol 23 (3) ◽  
pp. 210-233
Author(s):  
Marina Krvavica ◽  
Mladenka Šarolić ◽  
Marijana Drinovac Topalović ◽  
Rea Kotlar
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Intramuscular Fat ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Cylindrical Shape ◽  
Initial Weight ◽  
Raw Meat ◽  
The Impact

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

Jerusalem Artichoke Is A Promising Raw Material For The Production Of Dietary Dishes And Flour Confectionery

2020 ◽  
Vol 02 (11) ◽  
pp. 33-41
Author(s):  
Shakhista Ashurovna Ishniyazova ◽  
◽  
Najmiddin Najmiddinovich Muminov ◽  
Abdumalik Abdushukurovich Khudayberdiyev ◽  
Viloyatkhon Jamoliddinovna Jamoliddinova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Low Energy ◽  
Raw Material ◽  
Energy Value ◽  
Confectionery Products

The use of Jerusalem artichoke in food will expand the range of dishes, culinary and confectionery products, promotes the use of local and non-traditional types of raw materials, which make it possible to reduce the mass fraction of sugar and fat in sweet dishes and confectionery products, and create new types of food products with low energy value.

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