Scientific approaches to classifying dairy dessert products

2021 ◽  
Vol 9 (16) ◽  
pp. 164-179
Author(s):  
Tetyana Rudakova ◽  
◽  
Antonina Minorova ◽  
Nataliia Krushelnytska ◽  
Sergiy Narizhnyy ◽  
...  
Keyword(s):  
Technology Development ◽  
Raw Materials ◽  
Analytical Data ◽  
Milk Powder ◽  
Milk Proteins ◽  
Animal Origin ◽  
Wide Range ◽  
Analytical Research ◽  
Vegetable Raw Materials

Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials of plant and animal origin to develop a scientifically ground classification of dairy desserts. Materials and methods. Modern normative and analytical data on the range of dairy desserts. Results and discussion. Analytical studies have shown that dairy-based desserts can be divided into three groups – foam, gel and desserts with a complex dispersed structure. To give a certain structure to dairy desserts, various structurants and fillers are used, due to which the final consumer properties of the finished product are formed. It is noted that the use of such structural additives as milk proteins in milk concentrates, milk powder or whey powder, egg whites, various types of flour, starch, hydrocolloids, dietary fiber, etc., which play an important role in shaping the structural and mechanical properties of dairy desserts, is promising. The use of natural animal and vegetable raw materials will not only improve the quality and expand the range of dairy desserts, but also rationally use local raw materials. Scope of research results. The obtained results of analytical research will be used for the development of technologies of dairy dessert products with a combined composition of raw materials.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

Technology of production of biopesticides based on Bacillus thuringiensis

2021 ◽  
Vol 9 (16) ◽  
pp. 28-38
Author(s):  
Anatolii Bezusov ◽  
◽  
Valentyna Krutiakova ◽  
Olena Myroshnichenko ◽  
Nataliia Dotsenko ◽  
...  
Keyword(s):  
Bacillus Thuringiensis ◽  
Corn Oil ◽  
Raw Materials ◽  
Culture Fluid ◽  
Scientific Work ◽  
Insect Larvae ◽  
Effective Prevention ◽  
Research Results ◽  
Wide Range ◽  
Vegetable Raw Materials

Subject of research. Biopesticides are based on live cultures of specially selected beneficial microorganisms with controlled properties. They have a pronounced phytoprotective and stimulating effect, thus providing effective prevention and protection of plants from diseases. The obtained biological product increases productivity, improves the quality and structure of the crop, does not accumulate in plants, which allows to obtain environmentally friendly agricultural products and does not harm the environment. Among the large number of bacteria, as a source of microbiological insecticide is Bacillus thuringiensis, which infects lepidopteran pests and leads to their death. Preparations based on this strain are effective when used in low concentrations of solutions. The Bacillus thuringiensis strain produces several toxins with insecticidal action, including β-exotoxin and δ-endotoxin. Toxic effect is manifested and leads to paralysis of the intestinal tract of parasites. Preparations β-exotoxin and δ-endotoxin are obtained by culturing Bacillus thuringiensis bacteria in a liquid medium. The scientific work proposes a method of industrial production using by-products of vegetable raw materials, which makes it economically feasible to use such substrates. The purpose of the study is the development of technology, formulation of nutrient medium, process parameters for the cultivation of bacteria of the genus Bacillus thuringiensis and obtaining a culture fluid containing substances of the class of biopesticides. Methods. Standard and generally accepted methods of research of bioproducts in biotechnology. The formation of bioinsecticides was established by hydrolysis methods, followed by determination of the component of β-exotoxin – ribose, the formation of octagonal crystals of exotoxin – by microscopic method. Research results. Three variants of nutrient media, which include yeast-polysaccharide complex: corn flour, corn oil, yeast autolysate were developed. The parameters of the bacterial cultivation process were studied. The final product is a paste or powder with a titer of 35 .109 spores in 1 g of the bioproduct. Scope of research results. Microbiological preparations based on Bacillus thuringiensis are highly specific and act only on insect larvae from the classes Lepidoptera and Diptera. The resulting biopesticide can be used against pests of a wide range of vegetable and fruit crops.

scholarly journals SPECIES OF THE GENUS ALCHEMILLA L. (ROSACEAE): CHEMICAL COMPOSITION, BIOLOGICAL ACTIVITY AND USE IN MEDICINE (REVIEW)

2019 ◽  
pp. 5-22
Author(s):  
Ирина (Irina) Евгеньевна (Evgenievna) Лобанова (Lobanova) ◽  
Галина (Galina) Ивановна (Ivanovna) Высочина (Vysochina) ◽  
Наталья (Natal'ya) Алексеевна (Alekseevna) Мазуркова (Mazurkova) ◽  
Татьяна (Tat'yana) Абдулхаиловна (Abdulkhailovna) Кукушкина (Kukushkina) ◽  
Екатерина (Ekaterina) Игоревна (Igorevna) Филиппова (Filippova)
Keyword(s):  
Biological Activity ◽  
Chemical Composition ◽  
Raw Materials ◽  
Medical Application ◽  
Difficult Genus ◽  
Wide Range ◽  
Active Research ◽  
Vegetable Raw Materials ◽  
First Time ◽  
Medicine Review

Data about on taxonomy of Alchemilla L.genus, distribution of Alchemilla species in world flora, use in traditional and official medicine of the different countries are presented. Questions of chemical composition, biological activity and pharmacological studying are considered. It is shown that in the last decades in Russia there is an active research of Alchemilla species at the level of regional and local floras. Species of this difficult genus in the systematic relation are offered to be used as the vegetable medicinal raw materials of different function containing compounds of different chemical classes and possessing a wide range of biological activity. As a result of complex studying with application of the latest methods of a research and standardization of vegetable raw materials a lady's mantle on existence and content of the main active ingredients 13 types of the Alchemilla species growing in Russia have been recommended for medical application. For the first time researches on antiviral activity of preparations from plant extracts of Alchemilla vulgaris L.s.I concerning some RNA - and DNA - genomic viruses are discussed. Analysis of the literature data reveals the prospects for the use of species of the genus Alchemilla.

scholarly journals Formulations and Nutrition Value of New Multicomponent Fruit and Berry Liqueurs

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.

Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process

Fisheries ◽  
2021 ◽  
Vol 2021 (2) ◽  
pp. 108-114
Author(s):  
Igor Kim ◽  
Evgeniy Megeda
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Scientific Discipline ◽  
Educational Process ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Molecular Gastronomy ◽  
Applicable Knowledge ◽  
Vegetable Raw Materials ◽  
Physical Changes

The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products. The necessity of continuous improvement of the senso-ry properties of products determines high requirements for the professional knowledge of industrial technol-ogists. Today, there is no doubt that the food industry is experiencing a significant shortage of specialists who have systemic and commercially applicable knowledge of both the organoleptic analysis itself and the mechanisms of molecular transformations and processes that affect the formation of sensory properties of food. The modern scientific discipline "Molecular gastronomy" has significant potential for systematizing knowledge regarding mechanisms of chemical and physical changes that occur in a product during techno-logical processing, and their influence on the formation of organoleptic properties of products. We believe that the inclusion of this discipline in the educational process to study specialists of the directions "Food products of animal origin" and "Food products from vegetable raw materials" is highly-demanded and well-timed. In the fishing industry, the studying of technologists for this discipline can be implemented within the profiles ''Technology of products from aquatic biological resources'' and ''Food biotechnology of aquatic or-ganisms''. This discipline can be included both in the preparation of bachelors within these profiles, and in the educational program for the preparation of masters.

Organic chemistry in food biotechnology

2018 ◽  
Author(s):  
Юрий Блохин ◽  
Yuriy Blohin ◽  
Татьяна Яркова ◽  
Tat'yana Yarkova ◽  
Ольга Соколова ◽  
...  
Keyword(s):  
Chemical Structure ◽  
Raw Materials ◽  
Food Additives ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Food Of Animal Origin ◽  
Influence Of Food ◽  
Technological Universities ◽  
Production Technologies ◽  
Vegetable Raw Materials

The book deals with proteins, carbohydrates, lipids and food additives that form the basis of modern food. Their importance in human nutrition, classification, chemical structure, production in industry, transformation in food production technologies are discussed. The methods of their determination in food products are indicated. The questions of influence of food additives on the human body and their safety are covered. The textbook is designed for students in the areas of training bachelors: 19.03.01 Biotechnology, 19.03.02 food of vegetable raw materials, 19.03.03 – food of animal origin, 19.03.04 – production Technology and organization of public catering, 38.03.07 –merchandising of food, agricultural and other technological Universities, as well as for graduate students and faculty working in the field of food chemistry.

Fundamentals of processing technology and commodity science of food products from raw materials of animal origin

2021 ◽  
Author(s):  
Galina Chebakova ◽  
Mariya Gorbacheva ◽  
Konstantin Esepenok
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
National Standards ◽  
Farm Animals ◽  
Animal Origin ◽  
Federal State ◽  
Wide Range ◽  
State Educational ◽  
Milk And Dairy Products

Technologies of milk and dairy products production, technologies of slaughter of farm animals, poultry and rabbits, commodity characteristics of milk and dairy products, meat of slaughtered animals, offal, ghee, sausage products, canned meat and semi-finished products, chicken eggs and egg products are considered. The classification and characteristics of dairy and meat products are given, taking into account the new national standards developed in recent years; the terms and definitions for dairy and meat products are presented in a new interpretation. Meets the requirements of the federal state educational standards of higher education of the latest generation. For university students studying in the field of training 38.03.07 "Commodity science". It can be useful for experts, researchers and a wide range of consumers.

scholarly journals DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Y. Verkhivker ◽  
O. Myroshnichenko ◽  
S. Pavlenko
Keyword(s):  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Biologically Active ◽  
Animal Origin ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Relevant Today ◽  
Full Compliance ◽  
Vital Component ◽  
Vegetable Raw Materials

The problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.

scholarly journals PECULIARITIES OF THE PROCESS OF PURIFICATION OF AMRANT GRAIN FROM IMPURITIES

2020 ◽  
Vol 20 (3) ◽  
pp. 12-19
Author(s):  
G. Stankevych ◽  
N. Valentiuk
Keyword(s):  
Raw Materials ◽  
Human Needs ◽  
Amaranth Grain ◽  
Aerodynamic Properties ◽  
Wide Range ◽  
Amaranth Species ◽  
The Face ◽  
Ideal Protein ◽  
Grain Size And Shape ◽  
Vegetable Raw Materials

Proper and balanced nutrition is the key to a person's physical health, especially in the face of deteriorating environmental conditions and the effects of daily stress caused by the accelerated pace of life in recent years. In this regard, the attention of many researchers and entrepreneurs is focused on the development and implementation in mass production of foods that would fully meet human needs for protein, vitamins, micro-and micronutrients, etc. Recently, ingredients made from non-traditional vegetable raw materials have been used for the production of functional foods. Amaranth belongs to such vegetable raw materials. Amaranth culture has been known since ancient times, used by the ancient Aztecs. The main feature of this culture is the unique chemical composition, which causes an extremely wide range of its use, which is not limited to the food industry. In terms of amino acid composition, amaranth grain protein is close to the composition of an ideal protein. The presence of squalene in amaranth oil makes it possible to use it for the manufacture of medicines and cosmetics. However, despite the prospects for the use of amaranth, producers face difficulties with the characteristics of the grain of this crop. Small grain sizes require careful selection of mode parameters of technological equipment for post-harvest processing. To substantiate the cleaning regimes, a study of the particle size distribution, physical-mechanical and aerodynamic properties of amaranth grain mass has been carried out. Based on the research, it is established that despite the fact that some amaranth species like  shchyrytsya” have almost the same grain size and shape, the transgression coefficients calculated according to certain divisibility values can predict the possibility of separating a mixture of freshly harvested amaranth grain and its impurities, in particular from difficult to separate . It is proposed to use a set of sieves with round holes of the following sizes (mm) to separate this mixture: B1 – 1.0…1.1; B2 – 1.0…1.1; B2 – 1.0…1.2; G1 – 0.7…0.9; and elongated holes with dimensions (mm): B1 – (0.8…1.0)×20, B2 – (0.5…0.7)×20, B1 – (0.4…0.6)×20 .

scholarly journals BAROMEMBRANE TECHNOLOGIES AS A PROSPECTIVE ALTERNATIVE TO VACUUM EVAPORATION IN THE DRY MILK PRODUCTION

2021 ◽  
pp. 133-138
Author(s):  
A. G. Kruchinin ◽  
E. E. Illarionova ◽  
A. V. Bigaeva ◽  
S. N. Turovskaya
Keyword(s):  
Raw Materials ◽  
Milk Powder ◽  
Point Of View ◽  
Cottage Cheese ◽  
Technological Properties ◽  
Technical Literature ◽  
Protein Mass ◽  
Wide Range ◽  
Leading Position ◽  
Traditional Manufacturing

In the dairy industry, in recent years, baromembrane technologies (microfiltration, ultrafiltration, nanofiltration, reverse osmosis) have become increasingly widespread, which make it possible to obtain milk raw materials that are safe from a microbiological point of view and to standardize the protein mass fraction, concentration and fractionation of milk constituents. These filtration methods are definitely an alternative to traditional manufacturing processes. They are integrated into many production steps for a wide range of whole milk products, cottage cheese, cheese, etc. Among dry dairy products, milk powder occupies a leading position in terms of use for processing in powdered or reconstituted form in almost all sectors of the food industry due to its high nutritional value, transportability, long shelf life, etc. In this regard, from quality and safety, and also the technological properties of milk powder certainly depend on the final product quality. Improving the organoleptic, physicochemical, sanitary and hygienic indicators of milk powder and directionally forming its basic technological properties (thermal stability, cheese suitability, solubility), it is possible to design its food and functional technological profile, using baromembrane installations in the process of obtaining milk powder. Based on the study of specialized scientific and technical literature, the article presents an analysis and systematization of information on the influence of baromembrane methods, integrated into the technological chain of obtaining milk powder, on its quality and functional and technological properties.

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