scholarly journals DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS

2021 ◽  
Vol 2 (446) ◽  
pp. 135-141
Author(s):  
A.A. Makenova ◽  
A.K. Kekibaeva
Keyword(s):  
Raw Materials ◽  
Soft Drinks ◽  
High Concentration ◽  
Barley Malt ◽  
Carbonated Soft Drinks ◽  
Wide Range ◽  
Intermittent Heating ◽  
The Republic ◽  
Increasing Demand ◽  
The Cost

The preparation of soft drinks is an actively developing branch of the food industry in the Republic of Kazakhstan. To meet the interests of all producers, the enterprises annually produce a large number of non-alcoholic products. To maintain a healthy competition of the enterprise for preparation of soft drinks, create and apply the technology not previously known and expand the assortment of products annually. One of the most popular segments of this market is kvass. This is mainly due to the fact that all over the world there is an increasing demand for products made from natural raw materials, prepared without the addition of any synthetic additives and ingredients. In recent years, there has been an active increase in the consumption of kvass and its replacement with a large share of the market of carbonated soft drinks. The domestic kvass market is very rich and diverse, but there is a problem with the lack of functional drinks for certain groups of citizens. Creating a wide range of functional food products, including beverages, is becoming feasible. At the same time, in the production of kvass, it is important to use non-traditional raw materials, including buckwheat, the introduction of which in the kvass technology allows you to significantly expand the product range. A distinctive feature of buckwheat, which determines the prospects for use in the production of kvass, is its chemical composition. It is rich in vitamins and is considered an important source of antioxidants due to its high concentration of flavonoids. Buckwheat contains rutin, quercetin, folic acid, quercitrin, hyperoside. Thus, the replacement of barley malt with buckwheat contributes to an increase in the proportion of natural flavonoids in the drink, and therefore in the human diet. In this article, studies have been conducted to study the effect of the dose of buckwheat, buckwheat flakes, buckwheat malt and methods of their pretreatment on the effectiveness of the mashing process, when using it as an unsalted material. Buckwheat grains, buckwheat flakes and buckwheat malt were used in the work. Studies of mashing modes and indicators that determine their effectiveness have shown that the use of buckwheat malt in the backfill is more optimal than buckwheat grain. Studies have shown that the most economical and promising when using extruded buckwheat flakes as an unsalted material is the use of a single-boil mashing mode. However, the use of such raw materials is possible in concentrations not exceeding 30% of the backfill. If you need to increase the proportion of buckwheat in the backfill, you should use buckwheat malt. In this case, it is necessary to apply a mashing mode with intermittent heating, which is likely to compensate for the cost of producing malt from buckwheat grain.

scholarly journals Vegetable growing of the Republic of Kazakhstan in terms of pandemic

2021 ◽  
pp. 101-107
Author(s):  
Y. E. Gridneva ◽  
◽  
G. Sh. Kaliakparova ◽  
◽  
◽  
...  
Keyword(s):  
High Performance ◽  
Agricultural Sector ◽  
Raw Materials ◽  
Public Support ◽  
Global Changes ◽  
Vegetable Production ◽  
Industrial Complex ◽  
Vegetable Crops ◽  
Wide Range ◽  
The Republic

With the spread of the COVID-19 pandemic in most countries, after the adoption of emergency measures to prevent the spread of coronavirus infection, various economic measures have been implemented to support the population and stabilize the economy. Global changes are taking place in the world, which is associated with issues of cooperation, management activities using a wide range of methods, transformations in agro-industrial complex. To ensure food security of the country, the role of agricultural sector of the republic is increasing. The authors explored main directions of the effective development of vegetable growing in the southern region of the country. The issues of vegetable-growing subcomplex of agri-industrial complex have been identified. Based on the analysis, their assessment, as well as the potential of the industry's innovative activity are presented. There are great prospects for vegetable market, as the consumption of these products, which are rich in vitamins, minerals necessary for the organism, as well as a balanced diet, is increasing. The solution to the problems is in the transition to industrial technologies, the widespread dissemination of business ideas. The measures necessary to expand the scope of introduction of high-performance technologies in the vegetable sector are considered. The importance of public support for the growth of vegetable production is shown. The destabilizing factors of competitiveness of vegetable growing in Kazakhstan have been identified, proposals on improvement of the efficiency of this industry have been developed which are based on innovation. The authors state the need for innovative restructuring in breeding and seed production of vegetable crops, public variety testing, and control over the use of pesticides. The level of provision of the population with vegetable products, and processing industry with raw materials are determined by the development and location of vegetable growing in the republic, as well as labor provision and transport accessibility of sales markets.

Preparation of Magnetic Alginate-Based Biogel Composite Cross-Linked by Calcium Ions and its Super Efficient Adsorption for Direct Dyes

2021 ◽  
Vol 1035 ◽  
pp. 1022-1029
Author(s):  
Bei Gang Li ◽  
Wen Jie Lin
Keyword(s):  
Removal Efficiency ◽  
Raw Materials ◽  
Crosslinking Agent ◽  
Dye Adsorption ◽  
Polymer Gel ◽  
Direct Dyes ◽  
High Concentration ◽  
Solution Ph ◽  
Gel Beads ◽  
Wide Range

Magnetic sodium alginate (SA)-based biosorbent Fe₃O₄@SA-Ca gel beads were synthesized by droplet polymerization using Ca2+ ions as crosslinking agent, and characterized by Scanning Electron Microscopy (SEM). Fe₃O₄@SA-Ca polymer was used for the removal of Direct Orange 26 (DO-26) dye from water. The ratio of raw materials and some important conditions affecting the adsorbent performance were carefully examined. The adsorption kinetics, isotherms and thermodynamics were investigated. When the concentrations of SA, CaCl2 and Fe3O4 solutions were 1.9, 10 and 10 g/L, respectively, the black Fe₃O₄@SA-Ca gel beads with about 3 mm diameter were successfully prepared by curing 6h at room temperature. The polymer gel exhibits ultra-high adsorption capacity of 1252 mg/g and removal efficiency of 96.2 % for DO-26 under the conditions of 0.05 g polymer dosage, 2600 mg/L of dye initial concentration, solution pH 2.0 and 90 min of the adsorption time at 298 K. The dye removal efficiency can be all over 92 % in a wide pH range of 2.0 to 10.0. The adsorption process completely accorded with the pseudo-second-order rate model at different temperatures (298 ~ 328 K). The dye adsorption behavior was well in line with Freundlich model. The thermodynamic study indicated that the adsorption reaction was of spontaneous and exothermic nature. SEM analysis showed that the Fe₃O₄@SA-Ca gel beads appeared uneven surface with irregular folds and grooves. A high-cost-effective magnetic biosorbent, Fe₃O₄@SA-Ca can super effectively remove direct dyes from high-concentration wastewater in a wide range of acidity, and can be easily separated and recovered from water after adsorption without secondary pollution, and would have a good application prospect.

MEDICINAL PROPERTIES, RESOURCES AND PROTECTION OF CAPPARIS SPINOSA L. (CAPPARACEAE) IN THE NORTHWESTERN ADYRS OF THE FERGANA VALLEY

2021 ◽  
pp. 33-36
Author(s):  
O. Imomov ◽  
S. Mirzaev ◽  
U. Shomatova ◽  
K. Ergasheva
Keyword(s):  
Natural Resources ◽  
Food Industry ◽  
Raw Materials ◽  
Modern Medicine ◽  
High Concentration ◽  
Protection Measures ◽  
Rational Use ◽  
Capparis Spinosa ◽  
Medicinal Properties ◽  
The Republic

This work is devoted to the study of the medicinal properties of Capparis spinosa L. on the basis of the literatures and the assessment of natural resources in the Chust adyrs of the Namangan region of the Republic of Uzbekistan, as well as the protection measures. The medicinal properties of this plant are high, and it is widely used in folk and modern medicine, and the plant also contains a high concentration of nectar and is of great importance for beekeeping. In Europe it is used in the food industry and in cooking as a dietary product.  Plants are one of the most demanded medicinal raw materials, the demand is growing, but the available natural resources cannot meet this demand. Expansion of the plantation of Capparis spinosa and with rational use we will be able to conserve the natural resources of the plant.

scholarly journals BIOPHILE ELEMENTS AND HEAVY METALS IN ARTEMISIA FRIGIDA WILLD. AND ARTEMISIA JACUTICA DROB.

2019 ◽  
pp. 199-205
Author(s):  
Elena Petrovna Dylenova ◽  
Svetlana Vasil'yevna Zhigzhitzhapova ◽  
Tuyana Erdemovna Randalova ◽  
Larisa Dorzhiyevna Radnaeva ◽  
Valentina Germanovna Shiretorova ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Forest Fires ◽  
Inductively Coupled Plasma ◽  
Aerial Part ◽  
Raw Materials ◽  
High Concentration ◽  
Artemisia Frigida ◽  
Wide Range ◽  
Copper Zinc ◽  
The Impact

Biophile microelements (copper, zinc, manganese, iron, nickel) and heavy metals (lead, cadmium) in the aerial part of Artemisia frigida Willd. and Artemisia jacutica Drob. of Russian (areas of the Republic of Buryatia) and Mongolian flora was presented in this paper. The quantitative content of the elements in the samples collected in 2008, 2015–2018 was studied using atomic absorption method performed on a SOLAAR M6 after preliminary decomposition by dry mineralization, and inductively coupled plasma atomic emission method (ICP) on a Profile Plus spectrometer after decomposition of samples in the MARS 6 microwave system. The content of the same elements in the aerial part of the same species of Artemisia varied in a wide range, which was consistent with the literature data. In addition, the Principle component analysis of the elemental composition of A. frigida and A. jacutica was presented in this paper. The biplot showed the impact of forest fires that took place on the territory of Buryatia in 2015. So this year was characterized by a high concentration of lead, cadmium, nickel, copper and iron in studied samples. Also, the biplot showed the elements content versus plant species. In general, the content of toxic (lead, cadmium, nickel) and vital elements (copper, zinc, iron, manganese) was within the normal concentration. Therefore, the aerial part of A. frigida and A. jacutica of Buryatian (Russia) and aimaks (Mongolia) flora can be considered as promising plant raw materials for using in medical practice.

scholarly journals AMINO ACID COMPOSITION OF STEVIA RAW MATERIALS OF DIFFERENT ORIGIN

2021 ◽  
pp. 113-119
Author(s):  
Evgeny Evgenievich Kurdyukov ◽  
Elena Fedorovna Semenova ◽  
Ol'ga Aleksandrovna Vodopyanova ◽  
Yakov Petrovich Moiseev ◽  
Olesya Petrovna Rodina ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials ◽  
Stevia Rebaudiana ◽  
Essential Amino Acids ◽  
Stevia Rebaudiana Bertoni ◽  
Wide Range ◽  
The Republic

Dried stevia leaves (Stevia rebaudiana Bertoni) were used as objects of research. We studied the leaves of stevia varieties Ramon sweetener grown in the Penza region, the leaves of stevia varieties Ramon sweetener grown in the Tver region, Krasnodar region, the Republic of Crimea, as well as imported raw stevia from India and Paraguay. The purpose of this work is a comparative study of the amino acid composition of raw stevia grown in different conditions. The amino acid composition of stevia leaves (Stevia rebaudiana Bertoni) was revealed by capillary electrophoresis.13 amino acids were identified, of which eight are "essential" (lysine, phenylalanine, histidine, leucine, isoleucine, methionine, valine, threonine). The proportion of essential amino acids in stevia raw materials ranged from 2.99 to 4.64%. The content of interchangeable acids was: tyrosine from 0.24% to 0.36%, Proline from 0.44 to 0.68%, serine from 0.77 to 1.03%, alanine from 0.48 to 0.83%, glycine from 0.40 to 0.68%. The total amount of amino acids detected is higher in the Ramon sweetener variety grown in the Penza region (9.52%) compared to other samples, the lowest amount is found in stevia grown in Paraguay (6.46%). The results obtained indicate the prospects for further studies of the amino acid composition of Stevia rebaudiana and can characterize this species as a source of valuable medicinal substances with a wide range of pharmacological activity.

scholarly journals Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

2020 ◽  
Vol 210 ◽  
pp. 03004
Author(s):  
Larisa Enalyeva ◽  
Dmitry Rudoy ◽  
Andrey Alekseyev ◽  
Tatyana Tupolskih ◽  
Vyacheslav Lodyanov
Keyword(s):  
Functional Food ◽  
New Technologies ◽  
Cheese Whey ◽  
Raw Materials ◽  
Food Products ◽  
Raw Milk ◽  
Biologically Active ◽  
Malt Extract ◽  
Barley Malt ◽  
Wide Range

At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibility of joint use of raw milk, raw cream, milk processing by-products, biologically active plant raw materials and the development on their basis of a technology for an enriched cheese product of the "Ricotta" type with functional properties in order to introduce import-substituting technologies, improve the structure nutrition of the population. The objects of research were raw milk, cheese whey, fermented cheese whey, milk-whey mixture, barley malt extract. The most optimal time of biomodification, the concentration of the introduced biologically active additive, the amount of proteolysis have been established. The need for biomodification by a consortium of probiotic bacteria in order to improve the nutritional value of the product.

MANAGEMENT ASPECTS OF THE ENTERPRISES OF AGRI-FOOD MARKET DEVELOPMENT IN A COMPETITIVE ENVIRONMENT

2017 ◽  
Author(s):  
Dmytro Diachkov ◽  
◽  
Liudmyla Horbatiuk ◽  
Ihor Mamchych ◽  
◽  
...  
Keyword(s):  
Soft Drinks ◽  
Mineral Waters ◽  
Raw Material ◽  
Product Portfolio ◽  
Craft Beer ◽  
Wide Range ◽  
State Of The Economy ◽  
Food Market ◽  
Effective Development ◽  
The Cost

The main tendencies of development of the Ukrainian beer market are considered in the article. In particular, the most powerful brewery in Poltava region - PJSC «Firm «Poltavpivo» was singled out and the main types of its activity were substantiated: production of beer, soft drinks, kvass (sold only in summer), mineral waters and other waters, retail sale of beverages in specialized stores. The volumes of sales of the company's products during 2017- 2019 and the main privileges are studied: affordable prices, high quality products and a wide range: 10 types of beer, 14 types of soft drinks and bread kvass. The main competitors of the company have been identified, namely such manufacturers as: «AV InVev Ukraine» (its trademarks («Chernihivske», «Rogan», «Yantar», «Rogan», «Staropramen», «Bud»), «Carlsberg Ukraine» (Trademarks «Lvivske», «Baltika»), «Obolon» (trademarks «Obolon», «Nike», «BeerMix»), Alliance «Efes and SABMiller» (trademarks Sarmat, «Zhiguli», «Good Shubin»), Alliance PPB and Oasis CIS» (TM «First Private Brewery», «Galician Crown», «Zhiguli and Barne», «Transcarpathian», Stare Misto). The main factors influencing the effective development of the brewing industry are identified: ban on advertising of beer products, purchasing power of the population, seasonality of production, introduction of licensing for trade in beer drinks, rising raw material prices, the state of the economy. The main prospects for the development of the industry are outlined: strengthening communication activities through active advertising policy, new outlets, development of the craft beer market segment, introduction of new resource- and energy-saving technologies in production, which will reduce the cost of finished beer and expand the product portfolio.

IMPROVING THE TECHNOLOGY OF SOFT DRINKS BASED ON CO2-MEAL OF FRUIT AND BERRYCROPS AND THICK EXTRACTS OF MEDICINAL PLANTS FOR THE POPULATION OF THE NORTHERN REGIONS OF RUSSIA

2020 ◽  
Author(s):  
Э.Ю. МИШКЕВИЧ ◽  
Г.И. КАСЬЯНОВ
Keyword(s):  
Medicinal Plants ◽  
Vitamin C ◽  
Raw Materials ◽  
Soft Drinks ◽  
Biologically Active ◽  
Subcritical State ◽  
Dry Matter Content ◽  
Wide Range ◽  
Northern Regions ◽  
Regions Of Russia

Усовершенствована технология безалкогольных напитков на основе СО2-шротов плодово-ягодных культур и густых экстрактов лекарственных растений для целевого потребления их в северных районах России. Для производства напитков выбраны СО2-шроты, полученные из плодово-ягодного сырья, выращенного на территории Краснодарского края: СО2-шроты шиповника, смородины черной, облепихи, малины обыкновенной. Плодово-ягодное сырье было однократно обработано жидким диоксидом углерода в докритическом состоянии (параметры экстракции: давление 6,0 МПа, температура 22°С). Для приготовления густых экстрактов использовали лекарственное растительное сырье: эхинацею пурпурную, душицу обыкновенную и ромашку аптечную. Полученные очищенные вытяжки растений подвергали сгущению до получения вязкой массы с содержанием влаги 20–25%. Разработанные безалкогольные напитки являются источником широкого спектра биологически активных веществ, в том числе витамина С. Основные нормируемые физико-химические показатели разработанных безалкогольных напитков соответствуют требованиям нормативной документации: содержание сухих веществ составляет 9–10%, массовая доля витамина С – 12,9–17,6 мг/100 мл, энергетическая ценность – 246–253 ккал, кислотность – 6,3 –11,2 см3. Биотест на определение жизнеспособности культуры Paramecia caudatum подтвердил безвредность разработанных напитков. Микробиологические и токсикологические показатели напитков не превышают допустимых уровней. The technology of soft drinks based on CO2-meal of fruit and berry crops and thick extracts of medicinal plants for their intended consumption in the Northern regions of Russia has been improved. CO2-meal obtained from fruit and berry raw materials grown on the territory of the Krasnodar region – such as rosehip, black currant, sea buckthorn, and raspberry, are selected for the production of beverages. Fruit and berry raw materials were once treated with liquid carbon dioxide in a subcritical state (extraction parameters: pressure 6,0 MPa, temperature 22°C). Echinacea purpurea, oregano, and chamomile are used for the preparation of thick extracts. The resulting purified extracts of plants were subjected to thickening to obtain a viscous mass with a moisture content of 20–25%. Developed soft drinks are a source of a wide range of biologically active substances, including vitamin C. The main normalized physical and chemical parameters of the developed soft drinks meet the requirements of regulatory documentation: the dry matter content is 9–10%, the mass fraction of vitamin C is 12,9–17,6 mg/100 ml, the energy value is 246–253 kcal, the acidity is 6,3–11,2 cm3. A biotest to determine the viability of Paramecium caudatum culture confirmed the harmlessness of the developed beverages. Microbiological and toxicological indicators of beverages do not exceed acceptable levels.

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

scholarly journals RESEARCH OF MALTING PROPERTIES OF KAZAKHSTAN TRITIKALE GRAIN VARIETIES FOR USE IN THE BEVERAGE INDUSTRY

2021 ◽  
Vol 447 (3) ◽  
pp. 59-65
Author(s):  
G. Madet ◽  
M.M. Bayazitova
Keyword(s):  
Raw Materials ◽  
Starch Content ◽  
Research Work ◽  
Point Of View ◽  
Raw Material ◽  
Resource Saving ◽  
Barley Malt ◽  
Important Place ◽  
Beverage Industry ◽  
The Republic

Today the beverage industry occupies an important place in the processing industry of the Republic of Kazakhstan and is one of the most attractive investment sectors of the economy. However, this industry is still not provided in sufficient quantities with its own, domestic high-quality raw materials - rye and / or barley malt. For example, fermented malt is used as a source of colors and aromas. It is the main raw material in the preparation of kvass, kvass wort concentrate and kvass bread, the rate of application of this type of malt is from 40 to 60%, depending on the method of production of this type of product. The processing of cereals with a high protein content (above 12%) and a low starch content and extractiveness is economically disadvantageous, and undesirable from a quality point of view. The most important directions in solving this problem should be recognized as the improvement and development of new resource-saving technologies of malt using non-traditional types of raw materials. Currently, the use of triticale grain in the fermentation industry in the production of malt and the further replacement of traditional types of malt for the preparation of alcohol, beer, kvass is promising. In recent years, new varieties of triticale have been obtained in the Republic of Kazakhstan, which are distinguished by high technological properties, which are included in the State Register. In this regard, it is obvious that the performance of work related to theoretical and experimental research aimed at the development of new technological modes of preparation of malt from triticale is one of the urgent tasks, the decision of which, to create an assortment of drinks. The purpose of the research work is to study the malting properties of Kazakhstani varieties of triticale grain.

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