Development of the recipe composition of enriched breadcrumbs with non-traditional types of raw materials

2021 ◽  
Vol 30 (4) ◽  
pp. 48-50
Author(s):  
S. I. Lukina ◽  
◽  
E. I. Ponomareva ◽  
S. M. Pavlovskaya ◽  
Kh.Yu. Botasheva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Chemical Indicators ◽  
Physico Chemical

The results of studies of organoleptic and physico-chemical indicators of the quality of dough and finished rusks with different composition of recipe components are presented. The optimal ratio of the added additives and the nutritional value of finished products has been established.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

2019 ◽  
Vol 81 (3) ◽  
pp. 111-117
Author(s):  
G. K. Iskakova ◽  
B. A. Iztaev ◽  
G. O. Magomedov ◽  
G. A. Umirzakova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Biologically Active ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
New Varieties ◽  
Amaranth Flour ◽  
Vegetable Raw Materials

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

USE OF FUNCTIONAL RAW MATERIALS IN THE PRODUCTION OF JELLY MARMALADE

2019 ◽  
Author(s):  
Э.Н. Крылова ◽  
Т.В. Савенкова ◽  
Н.Б. Кондратьев ◽  
Н.В. Линовская ◽  
Е.Н. Маврина
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Gelling Agent ◽  
Dietary Fibers ◽  
Molding Process ◽  
Biological Value ◽  
Optimal Ratio ◽  
Quality Of Products ◽  
Reducing Substances

Разработана технология получения желейного мармелада повышенной биологической ценности с использованием пищевых волокон. В качестве объекта исследований выбран желейный мармелад как имеющий низкую пищевую ценность, большое до 70 количество углеводов. Для обогащения изделия использовали растворимые пищевые волокна олигосахариды в виде препарата инулина в количестве 6 по массе выхода, что соответствует характеристике изделия с высоким содержанием пищевых волокон согласно ТР ТС 022/2011. В качестве студнеобразователя использован желатин в количестве 7 к желейной массе. Определено оптимальное соотношение сахара и патоки 2 : 1 соответственно. Установлено, что при добавлении инулина в количестве 6 повышается вязкость желейной массы на 0,7 Па с, что не затрудняет процесс формования количество редуцирующих веществ увеличивается на 0,4, что не ухудшает качества изделий. Доказана возможность использования препарата инулина для обогащения желейного мармелада пищевыми волокнами и получения изделий функциональной направленности. The technology of obtaining jelly marmalade of increased biological value using dietary fibers has been developed. As an object of research, jelly marmalade was chosen as having a low nutritional value and a large amount of carbohydrates up to 70. For the enrichment of the product, soluble dietary fibers oligosaccharides in the form of the preparation of inulin were used, in the amount of 6 by weight of the yield, which corresponds to the characteristics of the product with a high content of dietary fibers according to TR CU 022/2011. Gelatin in the amount of 7 of the jelly mass was used as a gelling agent. The optimal ratio of sugar and molasses 2 : 1, respectively, determined. It was found that the addition of insulin in an amount of 6 increases the viscosity of the jelly mass by 0,7 Pa s, which does not complicate the molding process. Also, the number of reducing substances increases by 0,4, which does not worsen the quality of products. The possibility of using the preparation of inulin for the enrichment of jelly marmalade by dietary fibers and the production of functional products has been substantiated.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

scholarly journals New poultry meat product

2019 ◽  
Vol 81 (3) ◽  
pp. 86-90
Author(s):  
M. V. Klychkova ◽  
Y. S. Kichko ◽  
M. D. Romanko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Product ◽  
Poultry Meat ◽  
Modern World ◽  
Balanced Diet ◽  
Physico Chemical ◽  
Heat Treated ◽  
The Cost

In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.

Development of flour-based culinary products for school nutrition

2020 ◽  
pp. 47-52
Author(s):  
A.E. Alekseev
Keyword(s):  
Nutritional Value ◽  
Rice Flour ◽  
School Nutrition ◽  
Chemical Indicators ◽  
Special Place ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Main Components

Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

scholarly journals Development of technology for macaroni products based on flour of grain crops and ion-zoned water

2021 ◽  
Vol 1 (11 (109)) ◽  
pp. 51-60
Author(s):  
Meruyet Baiysbayeva ◽  
Galiya Iskakova ◽  
Assel Izembayeva ◽  
Nurgul Batyrbayeva ◽  
Fatima Dikhanbayeva ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Ion Concentration ◽  
Corn Flour ◽  
Biological Value ◽  
Concentration Of Ions ◽  
Amaranth Flour ◽  
Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

Sign in / Sign up

Export Citation Format

Share Document