scholarly journals Technology Elaboration of the Semi-finished Dough Product “Amygdalaceous” for Cheesecakes

2021 ◽  
Vol 4 (2) ◽  
pp. 284-298
Author(s):  
Liudmyla Deinychenko ◽  
Volodymyr Bakhmach ◽  
Hryhorii Deinychenko ◽  
Tamara Kravchenko
Keyword(s):  
Zinc Deficiency ◽  
Zinc Content ◽  
Restaurant Industry ◽  
Practical Significance ◽  
Product Model ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Chemical Content ◽  
Calcium Magnesium ◽  
Computational Research

Topicality. In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance. Aim and methods. The aim of this study is to substantiate and elaborate the technology of the semi-finished dough product “Amygdalaceous” for cheesecakes, which should be characterized by a raised zinc content. To achieve the set aim, empirical, organoleptic, mathematical, statistical and computational research methods are used. Results. Recipes of the semi-finished dough product model compositions are substantiated and created, their physico-chemical parameters and organoleptic characteristics are studied. The technology of the semi-finished dough product “Amygdalaceous” for cheesecakes is elaborated, the technological scheme of its production is offered. The chemical content and energy value of the elaborated semi-finished product are analysed, as well as its integral score is calculated. Conclusions and discussion. It is determined that the model composition is characterised by the best indicators, which provides adding in the recipe the almond flour in amount 14.5 % mass. It is revealed that the elaborated product is characterised by the raised content of proteins, fats, zinc, potassium, calcium, magnesium and phosphorus, and the decreased content of carbohydrates. It is proved that the consumption of the elaborated semi-finished product can provide the daily requirement for zinc by 31,87 %, which corresponds to the mentioned above aim of the study. The scientific novelty of the obtained results lies in the development of technologies elaboration principles for meals, culinary and semi-finished products with a raised zinc content. The practical significance of the obtained results can be seen in the expansion of semi-finished products and desserts assortment for restaurant industry establishments, and in assistance of the Ukrainian nation enhancement.

Calcium, magnesium, copper and zinc content of menu components: Comparison of analysed with calculated values

Nahrung/Food ◽  
1999 ◽  
Vol 43 (5) ◽  
pp. 311-316 ◽  
Author(s):  
C. Ekmekcioglu ◽  
H. Anderle ◽  
G. Strauss-Blasche ◽  
I. Steffan ◽  
J. Feyertag ◽  
...  
Keyword(s):  
Zinc Content ◽  
Copper And Zinc ◽  
Calcium Magnesium

Computational Exploration of Functional Nanoscale Carbonaceous Materials

2021 ◽  
Vol 17 ◽  
Author(s):  
Grigoriy Sereda ◽  
Md Tusar Uddin ◽  
Jacob Wente
Keyword(s):  
Biomedical Applications ◽  
Chemical Processes ◽  
Computational Power ◽  
Carbonaceous Materials ◽  
New Materials ◽  
New Era ◽  
Physico Chemical ◽  
Computational Exploration ◽  
Properties Of Materials ◽  
Computational Research

Background: The unique ability of carbon to form a wide variety of allotrope modifications has ushered a new era in the material science. Tuning the properties of these materials by functionalization is a must-have tool for their design customized for a specific practical use. The exponentially growing computational power available to researchers allows for the prediction and thorough understanding of the underlying physico-chemical processes responsible for the practical properties of pristine and modified carbons using the methods of quantum chemistry. Method: This review focuses on the computational assessment of the influence of functionalization on the properties of carbons and enabling desired practical properties of the new materials. The first section of each part of this review focuses on graphene - nearly planar units built from sp2-carbons. The second section discusses patterns of sp2-carbons rolled-up into curved 3D-structures in a variety of ways (fullerenes). The overview of other types of carbonaceous materials including those with a high abundance of sp3-carbons, including nanodiamonds, can be found in the third section of each manuscript’s part. Conclusion: The computational methods are especially critical for predicting electronic properties of materials such as the band gap, conductivity, optical and photoelectronic properties, solubility, adsorptivity, potential for catalysis, sensing, imaging and biomedical applications. We expect that introduction of defects to carbonaceous materials as a type of their functionalization will be a point of growth in this area of computational research.

Myrtillocactus geometrizans fruit plant stimulated with Effective microorganisms

2021 ◽  
Vol 1 (1) ◽  
pp. 025-032
Author(s):  
Domenico Prisa
Keyword(s):  
Plant Protection ◽  
Plant Protection Products ◽  
Fruit Production ◽  
Innovative Technology ◽  
Mineral Fertilizers ◽  
Root Weight ◽  
Effective Microorganisms ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Growing Medium

The aim of this work is to develop an innovative technology for the cultivation of Myrtillocactus geometrizans, introducing the use of Effective microorganisms and at the same time, limiting the use of mineral fertilizers, plant protection products and improving the physico-chemical and organoleptic characteristics of garambullos for consumption and processing. The trial showed a significant improvement in the agronomic parameters analysed on Myrtillocactus geometrizans plants treated with Effective microorganisms. In particular, there was an increase in plant height and circumference, vegetative and root weight, number of flowers and fruits, number and length of thornes in plants treated with microorganisms. In addition, the use of EM microorganisms showed a significant increase in total betalains, ascorbic acid, phenols and total flavonoids in garambullos. It was important to underline how the use of Effective microorganisms guaranteed, despite the reduction of irrigation and fertilisation by 50% in the growing medium, the same results in terms of agronomic parameters and fruit production and quality as the control with irrigation and fertilisation under optimal conditions. The application of Effective microorganisms in agricultural processing can therefore guarantee higher production standards, with a possible reduction in costs fertilizer and water. Particularly for those farms that want to focus on the production of ornamental and fruit cacti. Fruits obtained from growing plants treated with Effective microorganisms have a high antioxidant and nutraceutical potential, which is very important especially in this age where food is also a medicine.

scholarly journals ASSESSMENT OF WATER QUALITY AND POLLUTION LOAD IN TEJASWINI RIVER NEAR THE MALAVETTUVAN TRIBAL SETTLEMENT, CHERUPUZHA PANCHAYATH, KERALA, INDIA

2017 ◽  
Vol 4 (3) ◽  
pp. 71-74
Author(s):  
Sangeeth Thekkan ◽  
Renjini Haridas ◽  
Paulsamy S
Keyword(s):  
Water Quality ◽  
River Water ◽  
Forest Canopy ◽  
Water Quality Assessment ◽  
Primary Sources ◽  
Human Consumption ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Domestic Use ◽  
Canopy Water

Rivers are one of the primary sources of water for drinking, irrigation and other domestic purposes.The present study deals with the water quality assessment of Tejaswini river of Cherupuzha Panchayath, Kannur district, Kerala. The water samples collected from five different sites were analyzed for parameters such as temperature, color, pH, BOD, DO, calcium, magnesium and Escherichia coli. The analysis of the physico– chemical and microbiological characters of the river water indicated that the water quality study of site I was affected severely because the study site is very near to the tribal settlements and also the tribes use thisarea mainly for sewage disposal. Study site II, III, IV and V, which are away from the tribal settlement, the river water is not polluted as it is very far away from the tribal settlement and also nearer to forest canopy. Water from study site I which not suitable for drinking and other domestic use. Therefore, source protectionis suggested for the site I water bodies for the benefit of mankind because it is not safe for human consumption.

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.

scholarly journals Physico-Chemical Analysis of Culture Pond for Induced Pearl Production in Lamellidens marginalis

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
Vijiyata Singh Rathour ◽  
Vijay Kumar Yadav
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Botanical Garden ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Colour Temperature ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Healthy Growth

Bioassay experiments were carried out in order to evaluate values of physico-chemical parameters of the cultured pond water for induced pearl production in Lamellidens marginalis. The pond was located at Botanical garden of Bipin Bihari P.G. College, Jhansi. The parameters included for this study were Colour, Temperature, Transparency, pH, Free CO2 , DO, Total Hardness, Calcium, Magnesium and Total Alkalinity of cultured pond water and to maintain them for the healthy growth of mussels during the whole culture period for obtaining designer pearls.

scholarly journals PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

2013 ◽  
Vol 11 (2) ◽  
pp. 74
Author(s):  
Titiek F. Djaafar ◽  
Nurdeana Cahyaningrum ◽  
Heni Purwaningsih
Keyword(s):  
Toxic Substance ◽  
Essential Amino Acids ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Traditional Foods ◽  
Hedonic Method ◽  
Maximum Value ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Rice Vinegar

<p>Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.</p>

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 Water Quality of Melamchi River of Sindhupalchok District, Central Nepal

2018 ◽  
Vol 29 ◽  
pp. 9-18
Author(s):  
Abhr R Mishra ◽  
Ranjana Gupta
Keyword(s):  
River Water ◽  
Chemical Characteristic ◽  
Monthly Basis ◽  
Central Nepal ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Domestic Use ◽  
High Level ◽  
The Impact

The present study was carried out to estimate the physico-chemical characteristic of Melamchi River from January 2011 to December 2013 with a view to assess the nature and degree of pollution. Melamchi River is a snowmelt and rain fed river. River water is mainly used for drinking and irrigation. Water samples were collected on monthly basis from five sites of river. Parameters analyzed include temperature, electrical conductivity, turbidity, pH, hardness, alkalinity, dissolved oxygen, calcium, magnesium, chloride, phosphate, and nitrate. The study revealed seasonal fluctuations of the factors. River water was well oxygenated and alkaline in nature. High level for turbidity (43.25/ NTU) was observed during monsoon, which exceeded compliance levels of WHO (2011) tolerance limits (5/ NTU) for domestic use. Water contained more TDS and EC indicating the impact of agriculture and deforestation near the river area. The analyzed physico-chemical parameters were found within the permissible limit of WHO, except turbidity. Measures should be taken to regulate agricultural and deforestation activities upriver to avoid advert conditions.J. Nat. Hist. Mus. Vol. 29, 2015,, Page: 9-18 

scholarly journals Stabilisation microbiologique des vins par utilisation de champs électriques pulsés

2019 ◽  
Vol 15 ◽  
pp. 02001
Author(s):  
F. Davaux ◽  
J.-B. Leroy ◽  
L. Royant
Keyword(s):  
Electric Field ◽  
Good Efficiency ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
First Results ◽  
Energy Consuming ◽  
Microbiological Stability ◽  
Number Of Publications ◽  
The Impact

For more than ten years, pulsed electric field (PEF) technology has been the subject of a growing number of publications and patents. The technology previously reserved for laboratories is becoming more and more popular and is now a success in the food industry. Since 2015, with the help of the Occitania region, we have been studying the use of the PEF on the microbiological stability of wines on a semi-industrial scale from 5 to 12 hl/hour. This low thermal and energy consuming physical technology requires no inputs to ensure the destruction of microorganisms and microbial stabilization of wines. These tests are performed with a 7 kV/cm electric field generated between the 2 electrodes of the treatment chambers. The objective is to ensure the microbial stabilisation of wines not exceeding 50 ∘C and to cool the wine immediately after treatment without maintaining it at high temperature. The study of the effectiveness of PEF on yeast destruction is carried out during the mutage of sweet wines. The first results obtained show a very good efficiency of the yeast treatment with an instant cessation of alcoholic fermentation and a decrease in the yeast population ranging from − 3 to − 5 Log. No SO2 addition is then required. On wines contaminated by Brettanomyces, the tests show an almost total elimination (< 1/100 ml) of these yeasts by the PEF treatment. These tests also showed that a higher energy level is required to eliminate all lactic acid bacteria from wine. No effects on the physico-chemical characteristics of the wines were found. The impact on the organoleptic characteristics of wines is ongoing. An optimization of the electrical parameters is still necessary.

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