scholarly journals Food fortification – a modern principle of the food industry

2020 ◽  
Vol 12 ◽  
pp. 70-76
Author(s):  
V.G. Kaishev ◽  
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Technical Literature ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation

Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

Enrichment — the way to create a new generation of food products

2020 ◽  
pp. 36-40
Author(s):  
O.V. Sycheva ◽  
V.G. Kayshev
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation ◽  
And Storage

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

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.

scholarly journals Possibilities of Usage of Oilcakes from Non-traditional Oil Plants for Development of Health-friendly Functional Food Products

2018 ◽  
Vol 1 (2) ◽  
pp. 154 ◽  
Author(s):  
Kristina Montrimaitė ◽  
Elena Moščenkova
Keyword(s):  
Nutritional Value ◽  
Control Sample ◽  
Experimental Tests ◽  
Food Products ◽  
Omega 3 ◽  
Standard Methods ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Salvia Hispanica L

Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enriched with 2.5%, 5% chia (Salvia hispanica L.) oilcake flour and also the donuts enriched with 2 to 8% citrus fibers Citri – Fi and with 8% chia oilcake flour.The physico-chemical quality, organoleptic properties of oilcakes and new products were determined by standard methods. Nutritional value of new breads was calculated using Excel program. It was found that oilcakes from non-traditional oilseeds contain up to 50 % protein and up to 35 % fiber. Chia oilcake is rich in omega-3 fatty acids. Laboratory tests showed that the bread with 2.5 % chia oilcake addition was distinguished by the best technological and organoleptic characteristics. The use of chia oilcake in the production of yeast donuts reduced the loss of fritting fat and the amount of fat in the donuts was lower by about 40% than the amount of fat in the control sample. Chia oilcakes have the same technological properties as citrus fibers Citri-Fi.

Influence of Packaging on the Preservation of Consumer Properties of Soft Drinks During Storage

2021 ◽  
pp. 43-46
Author(s):  
Ирина Львовна Ковалева ◽  
Ольга Александровна Соболева ◽  
Елена Михайловна Севостьянова
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Soft Drink ◽  
Accelerated Aging ◽  
Natural Aging ◽  
Soft Drinks ◽  
Significant Deterioration ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Physico Chemical

В настоящей статье рассматривается зависимость устанавливаемого срока годности безалкогольных напитков от вида потребительской упаковки и ее влияние на сохранность потребительских свойств. В качестве объектов исследования были выбраны безалкогольные газированные напитки на растительном сырье двух наименований. Каждый продукт был расфасован в два вида упаковки - в стеклянную бутылку и в ПЭТ. Опытные образцы подвергли ускоренному старению. Все измерения проводили на 10, 20 и 30 сут. эксперимента, что соответствует 4, 8 и 12 мес. естественного старения. Показатели безопасности образцов в течение и после окончания эксперимента соответствовали требуемым нормам. Было отмечено плавное снижение потребительских свойств напитков, упакованных в стеклянные бутылки. При этом через 30 сут эксперимента (12 мес. естественного старения) физико-химические показатели соответствовали контрольным образцам в пределах допускаемых отклонений. Некоторое ухудшение органолептических характеристик наблюдали лишь к концу заявленного производителем срока годности 12 мес. В напитках, расфасованных в ПЭТ-упаковку, наблюдали более резкое снижение потребительских свойств. При этом производитель заявляет срок их годности также 12 мес. Но уже через 20 сут эксперимента (8 мес. естественного старения) содержание СО2 не соответствовало заявленному производителем. Одновременно было отмечено значительное ухудшение органолептических характеристик. Также было выявлено появление постороннего привкуса в этих образцах, обусловленное, в том числе, приростом содержания ацетальдегида в процессе эксперимента. Проведенные исследования показали, что устанавливая срок годности безалкогольного напитка, производители должны учитывать не только тип, группу и способ обработки напитков, но и вид упаковки, который они используют. This article examines the dependence of the established shelf life of soft drinks on the type of consumer packaging and its impact on the preservation of consumer properties. As the objects of research, two names of soft carbonated drinks based on plant raw materials were selected. Each product was packaged in two types of packaging - in a glass bottle and in PET. Samples underwent accelerated aging. All measurements were carried out on days 10, 20 and 30 of the experiment, which corresponds to 4, 8 and 12 months of natural aging. The safety indicators of the samples during the experiment and after its completion corresponded to the required standards. There was a gradual decline in the consumer properties of beverages packaged in glass bottles. At the same time, after 30 days of the experiment (12 months of natural aging), the physico-chemical indicators corresponded to the control samples within the limits of permissible deviations. Some deterioration in organoleptic characteristics was observed only by the end of the stated shelf life of 12 months. Drinks packaged in PET showed a sharper decrease in consumer properties. At the same time, the manufacturer declares their shelf life is also 12 months. But after 20 days of the experiment (8 months of natural aging), the CO2 content did not correspond to the manufacturer's declared one. At the same time, a significant deterioration in organoleptic characteristics was noted. The appearance of off-flavor in these samples was also revealed. This is explained, among other things, by the increase in the content of acetaldehyde during the experiment. Studies have shown that when setting the shelf life of a soft drink, manufacturers must take into account not only the type, group and way of processing the drinks, but also the type of packaging they use.

scholarly journals Environmental and Technological Problems of Rational Use of Secondary Resources for Processing Grapes

2019 ◽  
pp. 1-10
Author(s):  
M P Bakhmet ◽  
E E Ivanova ◽  
G I Kasianov ◽  
O V Kosenko ◽  
N V Magzumova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
North Caucasus ◽  
Rational Use ◽  
Mountainous Regions ◽  
The North ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Processing Resources ◽  
Phenolic Substances

Rational use of grapes processing resources is among environmental problems of AIC of Republics of the North Caucasus and Krasnodar Territory. Currently, waste from grapes processing is not practically used and worsen the ecological state of environment. The research subject is a technology based on the production of cryo-powder from pulp, squeeze, seeds and grapes skin grown in the foothill and mountainous regions. The prerequisites for research were previously performed author works on related topics. The data on vacuum SHF-drying of grape raw materials and subsequent grinding in a cryomiller are given. Modes of preparation of grape raw materials and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine beverages, are proposed. The principal feature is the use of whole grapes as a raw material, with skin and seeds. Physico-chemical parameters, the content of phenolic substances and organoleptic characteristics of wine beverages made according to the traditional technology and the beverage made from grape cryo-powders are studied. A comparative assessment is made. It is established that vacuum SHF-drying contributes to better preservation of the properties of raw materials and finished products. The organoleptic assessment has shown that wine beverages developed according to the proposed technology had a more intense color and a more pronounced taste of sweetness and acid than traditional wine beverages. The advantage of this technology is the ability to transport grape cryo-powders in unregulated temperature conditions to any point close to the consumer and carry out the production of nutritional food there.

scholarly journals Innovative Technologies for the Production of Semi-Finished Meat Products as a Factor in the Development of the Consumer Market

2021 ◽  
Vol 93 ◽  
pp. 04016
Author(s):  
Olga Chugunova ◽  
Arkadiy Ponomarev ◽  
Larisa Kokoreva ◽  
Olga Feofilaktova
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
High Tech ◽  
Industrial Complex ◽  
Consumer Market ◽  
Mass Consumption ◽  
Healthy Nutrition ◽  
Food Grain ◽  
Minced Meat

The article deals with topical issues of high-tech production development of minced meat semi-finished products with added benefits as an imperative of new industrialization. The use and processing of agricultural grain raw materials in the Sverdlovsk region will allow local enterprises of the agro-industrial complex to develop steadily and strengthen ties with potential consumers of processed grain raw materials. Creating innovative food products for mass consumption is one of the main tasks of the state policy in the field of healthy nutrition of the population. Research on the development of minced meat semi-finished products with the addition of food grain matrix is presented. An increase in the nutritional, biological and physiological value for the human body, the prospects of using grain matrix in the technology of production of minced meat products from poultry (turkey) have been established. The development of innovative food products is one of the priority areas for the development of the consumer market.

USE OF PLANT CRYOPOWDERS AND CO2-EXTRACTS FOR ENRICHMENT OF COMBINED FOOD PRODUCTS

2020 ◽  
Author(s):  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.А. ЗАПОРОЖСКИЙ ◽  
С.П. ЗАПОРОЖСКАЯ ◽  
С.В. БЕЛОУСОВА ◽  
...  
Keyword(s):  
Raw Materials ◽  
Silver Carp ◽  
Statistical Processing ◽  
Food Products ◽  
Experiment Planning ◽  
Industrial Complex ◽  
Mathematical Methods ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Root Vegetables

Для обогащения мясо- и рыборастительных продуктов питания криопорошками и СО2-экстрактамипредложены рецептуры мясорастительного паштета, рыборастительной бутербродной пасты, блинчиков с мясной и рыбной начинками. В качестве сырья использовали корнеплоды моркови, свеклы и сельдерея, районированных в Краснодарском крае сортов; полужирную свинину, полученную от животных, выращенных по органической технологии. Рыбной основой фарша была мышечная ткань толстолобика и амура белого, акклиматизированных в водоемах Кубани. Для оптимизации рецептурного состава и статистической обработки результатов исследований использовали математические методы планирования эксперимента. Установлено, что мясорастительный паштет, изготовленный по разработанной рецептуре, имеет соотношение белков, жиров и углеводов как 1 : 0,8 : 3,5 соответственно за счет обогащения мясного и овощного сырья криопорошками из корнеплодов моркови и свеклы. В состав паштета входят сукцинат калия и СО2-экстракт имбиря, придающие продукту иммунопротекторные свойства. Рецептура рыборастительной бутербродной пасты обогащена микроэлементами из тонкоизмельченного порошка из костей рыб, содержащего легкоусвояемый кальций и фосфатиды, а также криопорошком из корнеплодов моркови, сукцинатом и СО2-экстрактами, обладающими иммунопротекторными свойствами. В рецептуре теста для блинчиков использовали муку из киноа и амаранта, криопорошки из корнеплодов моркови, свеклы и сельдерея. Криопорошки из этих же корнеплодов добавляли в рыбную и мясную начинки для блинчиков. Дегустационная оценка показала, что все продукты, приготовленные по разработанным рецептурам, обладают высокими органолептическими показателями и могут быть рекомендованы для внедрения на перерабатывающих предприятиях АПК. For the enrichment of meat- and fish-vegetable food products with cryopowders and CO2-extracts, formulations for meat and vegetable pate, fish and vegetable sandwich paste and pancakes with meat and fish fillings are proposed. As raw materials, we used carrot, beet and celery root crops, varieties zoned in the Krasnodar region; semi-fat pork obtained from animals grown using organic technology. The fish basis of minced meat was the muscle tissue of silver carp and white cupid, acclimatized in the reservoirs of the Kuban. Mathematical methods of experiment planning were used to optimize the formulation composition and statistical processing of research results. It is established that the meat and vegetable pate made according to the developed formulation has a ratio of proteins, fats and carbohydrates as 1 : 0.8 : 3.5 respectively, due to the enrichment of meat and vegetable raw materials with cryopowders from carrots and beets. The composition of the pate includes potassium succinate and CO2- extract of ginger, which give the product immunoprotective properties. The formulation of fish and vegetable sandwich paste is enriched with microelements from finely ground powder from fish bones containing easily digestible calcium and phosphatides, as well as cryopowder from carrot roots, succinate and CO2-extracts with immunoprotective properties. In the formulation of the dough for pancakes, quinoa and amaranth flour was used, cryopowders from carrot, beet and celery root vegetables were used. Cryopowders from the same root vegetables were added to fish and meat fillings for pancakes. The tasting evaluation showed that all products prepared according to the developed formulations have high organoleptic characteristics and can be recommended for implementation at processing enterprises of the agro-industrial complex.

scholarly journals RESEARCH ON EXTENDING THE SHELF LIFE UP TO 7 DAYS OF HEAT-TREATED MEAT PRODUCTS, MANUFACTURED ACCORDING TO COMPANY’S STANDARDS AND TECHNOLOGICAL INSTRUCTIONS IN FORCE BY THE LOCAL PRODUCER

2021 ◽  
pp. 34-40
Author(s):  
Аліса Пiрлог ◽  
Діана Куркі
Keyword(s):  
Shelf Life ◽  
Raw Materials ◽  
Meat Products ◽  
Point Of View ◽  
Normative Documents ◽  
Organoleptic Characteristics ◽  
Public Consumption ◽  
Physico Chemical ◽  
Heat Treated ◽  
Safety Considerations

In contemporary market conditions, quality has become a key element in meeting consumer requirements. Of particular interest is the manufacture of products with high organoleptic characteristics, which have a long sales prospect, with long shelf life, without changing the product quality. In order to achieve safe and qualitatively nutritious products, we need the latest raw materials and technologies. Establishing the validity of these products over a period of time helps to market foodstuffs that are safe for consumption and from the point of view of producers' economic and food safety considerations. The research was performed on assortments of sausages made of heat-treated ingredients, such as: Lebărvurști, c / I - packed in natural membrane; Boiled pork toba - packed in polyamide, Pork Saltison - packed in natural membrane, made for public consumption. The purpose of the research was to determine the quality, physico-chemical and microbiological indices in order to study the possibility of extending the shelf life of meat products  up to 7 days, the meat products were manufactured in accordance with the company’s standards and technological instructions in force of the meat processor. Thus, there were obtained very good results, related to the organoleptic characteristics such as: external appearance, consistency, odor, color that correspond to the requirements of the norms stipulated in the normative acts in force for these products; the same can be said for the physical indices, since they have not changed considerably over time, remaining within the normative requirements even at the end of the shelf life, not affecting the quality of the product. And in terms of microbiological indications, it is noteworthy that throughout the shelf life of the product (7 days)  they have not been modified and have corresponded to the requirements of the normative documents.

scholarly journals The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert

10.5219/1115 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 438-442
Author(s):  
Ivan Fyodorovich Gorlov ◽  
Irina Vazhayena Mgebrishvili ◽  
Marina Ivanovna Slozhenkina ◽  
Natalya Ivanovna Mosolova ◽  
Irina Alexandrovna Tarasova
Keyword(s):  
Raw Materials ◽  
Physiological Activity ◽  
Weight Fraction ◽  
Gelling Agent ◽  
Necessary Condition ◽  
High Quality ◽  
Organoleptic Characteristics ◽  
New Generation ◽  
Important State

A full balanced nutrition is a necessary condition for a person’s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional dessert products with dietary properties. As a basis, there has been a principle considered, i.e., the high nutritional, biological value and physiological activity of the product are predetermined by the high quality of the raw materials. The article analyzes the state of the dairy industry at the present stage. The efficiency of melon and watermelon concentrates in the production of multicomponent dairy dessert has been substantiated. The positive effect of the tested concentrates on the structural and mechanical properties of the jelly part of the dessert, organoleptic characteristics and nutritional value of the product has been established. The optimal concentration of the gelling agent in the jelly has been determined. There were some conducted experiments aimed at maximum reducing of the gelling agent’s weight fraction in the product.

scholarly journals FERMENTED FOOD PRODUCTS USING SEA BUCKTHORN FRUIT. OVERVIEW

2021 ◽  
Vol 6 (4(37)) ◽  
pp. 32-46
Author(s):  
L.Ch. Burak ◽  
A.N. Sapach
Keyword(s):  
Raw Materials ◽  
Antioxidant Properties ◽  
Food Products ◽  
The United States ◽  
Fermented Food ◽  
Sea Buckthorn ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Characteristics ◽  
Active Substances

Herbal raw materials are a unique source of biologically active substances that are of particular value in the treatment of various diseases. Sea buckthorn is one of the most famous and widespread medicinal plants, widely grown in the United States, Europe, Asia, the Russian Federation and the Republic of Belarus. Information on the phytochemical composition of fruits is quite fully covered in the scientific literature. Sea buckthorn fruits are rich in essential nutrients and biologically active substances, but remain less in demand. Thus, it is important to study and implement new ways of processing sea buckthorn fruits that can contribute to the development of new functional foods and attract the attention of consumers to these products. This review summarizes studies on the development of food products using sea buckthorn fruits and lactic acid bacterial cultures. Particular attention is paid to the process of malolactic fermentation and its influence on the content and profile of organic acids and polyphenols in the juice of sea buckthorn fruits, it is shown what changes in antioxidant properties and organoleptic characteristics occur. The role of sea buckthorn fruits and their components in the development of new probiotic dairy and non-dairy products is considered.

Sign in / Sign up

Export Citation Format

Share Document