scholarly journals The functional features of production of sour-milk product with gluten-free flour

2019 ◽  
Vol 21 (91) ◽  
pp. 25-28
Author(s):  
N. V. Bolgova
Keyword(s):  
Dairy Product ◽  
Milk Product ◽  
Gluten Free ◽  
Technological Parameters ◽  
Corn Flour ◽  
The Third ◽  
Sour Milk ◽  
Organoleptic Characteristics ◽  
Functional Features ◽  
Aseptic Packaging

The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell of samples of the dairy product directly depends on the type of introduced gluten free flour. It is shown that the color in the first and the third samples is estimated at 4 points. The second sample was slightly inferior and was estimated at 3.7 points. The highest score (4.8) was the fourth sample of buckwheat and rice-corn flour. The taste of pure sour milk was present in all abovementioned samples. It was found that the content of buckwheat flour in the first and the second samples gave the product an excessive taste of “porridge”. The taste of corn flour was distinguishedly felt in the third sample. It was shown that the first three samples yielded the optimum taste of the fourth to 0.6–1.9 points. It was found that the most balanced is the sour milk sample of the product with buckwheat and rice-corn flour. All organoleptic characteristics were distributed evenly in it. A new technological approach was developed in preparation of the milk-flour mixture to the fermentation. The model of technological process of manufacturing of sour milk product with gluten-free flour is made, which allows to develop technological stages of product production with functional additives. The influence of technological parameters and prescript components on the organoleptic parameters of the dairy product has been established. It was shown that the fermentation of the selected sample proceeds for 8 hours at a temperature of 43 ± 2 °С. The product is cooled to a temperature of 18 °C before aseptic packaging. It is recommended to store the ready gluten-free dairy product for 14 days at a temperature of 4–6 °C. Studies conducted show that the developed formula of sour-milk product can be recommended for the production of dairy enterprises.

scholarly journals THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS

2020 ◽  
Vol 4 ◽  
pp. 3-7
Author(s):  
Yana Biletska ◽  
Galina Dyukareva ◽  
Natalia Danko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Raw Materials ◽  
Goat Milk ◽  
Human Organism ◽  
Milk Product ◽  
Bifidobacterium Lactis ◽  
Milk Products ◽  
Sour Milk ◽  
Organoleptic Characteristics ◽  
Organoleptic Parameters

The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis. One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established. It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered. Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated. Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organism

scholarly journals Substantiation of foamy structure formation in a gluten-free biscuit

10.5219/1399 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1008-1019
Author(s):  
Igor Stadnyk ◽  
Olena Kolomiiets ◽  
Oksana Dziana
Keyword(s):  
Porous Structure ◽  
Wheat Flour ◽  
Rotation Frequency ◽  
Comparative Characteristic ◽  
Design Parameters ◽  
Gluten Free ◽  
Corn Flour ◽  
Frontal Surface ◽  
Organoleptic Characteristics ◽  
Wide Range

A promising way to create gluten-free foods based on purposeful use of ingredients with a wide range of technological properties is analyzed. Steps to regulate the structural and mechanical properties of gluten-free dough have been determined. These steps allow to improve the structural-mechanical and organoleptic characteristics of the biscuit semi-finished product, to adjust the nutritional value. To determine the technological effect, we considered the connection between the recipe components and the properties of the dough when forming a foamy structure of gluten-free cupcake products. The influence of the design parameters of the mixer (independent factors xi) on the foaming process (Q) has been determined, that is, determining the productivity magnitude from the changes of three main factors: from the attack angle of the frontal surface of the plate working body α, the distance between the plates (step) t and the rotation frequency of working body n. The stability of the foam formed and the rate of its settling and the role of the liquid phase of the dough during short storage before baking were investigated. The comparative characteristics of the microstructure of wheat flour (WF) and extruded corn flour (ECF) in the ratios are presented: a) WF – 100 wt.%; b) WF: ECF – 80:20 wt.%; c) ECF – 100 wt.%. In the tested mixtures, the moisture-holding capacity increases for the sample containing 20% by weight of extruded corn flour two and a half times, and three times for the sample with extruded flour to 100% by weight. With an increasing proportion of extruded corn flour in the flour mixture, the dough density increases and the optimum value is in the range of 0.444 – 0.446 kg.m-3. The comparative characteristic of the microstructure of the samples is given, which has the appearance of foam with the existing and even distribution of air bubbles which later form the porous structure of the biscuit of the semi-finished product. Thus, the size of the formed bubbles of air with the content of wheat flour and starch have a large difference in diameters, in the sample of biscuit dough using ECF 100 wt.% – almost the same size, and between the channels are formed that promote the equalization of air pressure in the middle of the foam system of biscuit dough. It was found that the use of 20 wt.% and 100 wt.% of corn extruded flour contributes to the formation of a fine porous structure of biscuit dough.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Influence of Constructive and Technological Parameters at Generated Spiral Parts with DLP 3D Printing Process

2019 ◽  
Vol 56 (4) ◽  
pp. 801-811
Author(s):  
Mircea Dorin Vasilescu
Keyword(s):  
3D Printing ◽  
Great Influence ◽  
Polymerization Process ◽  
Generation Process ◽  
Technological Parameters ◽  
Printing Process ◽  
The Third ◽  
Solid Models ◽  
Specific Factors ◽  
Printing Processes

This work are made for determine the possibility of generating the specific parts of a threaded assembly. If aspects of CAD generating specific elements was analysed over time in several works, the technological aspects of making components by printing processes 3D through optical polymerization process is less studied. Generating the threaded appeared as a necessity for the reconditioning technology or made components of the processing machines. To determine the technological aspects of 3D printing are arranged to achieve specific factors of the technological process, but also from the specific elements of a trapezoidal thread or spiral for translate granular material in supply process are determined experimentally. In the first part analyses the constructive generation process of a spiral element. In the second part are identified the specific aspects that can generation influence on the process of realization by 3D DLP printing of the two studied elements. The third part is affected to printing and determining the dimensions of the analysed components. We will determine the specific value that can influence the process of making them in rapport with printing process. The last part is affected by the conclusions. It can be noticed that both the orientation and the precision of generating solid models have a great influence on the made parts.

scholarly journals Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Tanmay Sarkar ◽  
Molla Salauddin ◽  
Runu Chakraborty
Keyword(s):  
West Bengal ◽  
Indian Subcontinent ◽  
Dairy Product ◽  
Spherical Shape ◽  
Overall Acceptability ◽  
Humid Condition ◽  
Sensory Qualities ◽  
Functional Features ◽  
Milk Casein ◽  
Animal Resources

AbstractWest Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.

scholarly journals CONSTRUCTION OF AN EFFECTIVE WAREHOUSE SYSTEM OF THE ENTERPRISE IN THE PROCESSING OF AGRICULTURAL CARGO

2021 ◽  
Vol 6 (166) ◽  
pp. 217-226
Author(s):  
O. Pavlenko ◽  
D. Velykodnyi
Keyword(s):  
Performance Indicator ◽  
Optimization Problems ◽  
Economic Effect ◽  
Unit Cost ◽  
Maximum Level ◽  
Technological Parameters ◽  
Goods And Services ◽  
The Third ◽  
Use Of Resources ◽  
The Moment

The article investigates the existing trends and prospects for the development of warehousing services in the system of production and processing of products, which allowed us to form the purpose of the research in this development. The chosen theme is quite topical, because warehousing processes are an integral part of the formation of supply logistics in modern production processes. One of the ways to reduce the cost of goods and services is the efficient use of resources. Ukrainian and foreign scientists have touched many questions concerning the development of the infrastructure component, solutions of optimization problems regarding the process of import-export of goods to the warehouse, but without determining the optimal values ​​of technological parameters of warehousing systems. The technological scheme of operation of the warehouse system of the enterprise LLC "MEGA CRISP» allows to see the whole chain of operations from the moment of arrival of the vehicle with cargo (containers and packaging) to the moment of sending the cargo (finished product) to the recipient; the necessary types of resources involved in these processes are also taken into account. Total costs were chosen as an evaluation indicator of the choice of an efficient supply channel. Relevant parameters of influence are taken into account: intensities of corresponding cargo flows, unit cost of the appropriate work and one hour of work of one worker, time of performance of an appropriate operation, quantity of the involved resources for performance of the appropriate operation and working time of the warehouse during the day. An imitation full-factor experiment was performed, based on the results of which a regression model in linear form with a non-zero coefficient was determined, in which each coefficient indicates the degree of influence of the relevant factor on the performance indicator. The results of determining the economic effect showed that "Variant 2" (increasing the number of workers) is the least expensive, and the level of costs is lower for all series of experiments compared to the basic variant - "Variant 1". The maximum difference is reached in 12217.8 hryvnias at the maximum loading of a warehouse. And when comparing the third and first variants: only at the maximum level of output flow (170 t / h), the third variant will be cheaper by 852.6 hryvnias. The highest level of positive value of the effect among the variants offered is "Variant 2", the level of savings will be 12,217.8 hryvnias per shift.

scholarly journals THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

2019 ◽  
pp. 67-82
Keyword(s):  
Specific Volume ◽  
Granular Structure ◽  
Gluten Free ◽  
Corn Flour ◽  
Consumption Level ◽  
Pan Bread ◽  
Volume Porosity ◽  
Sensory Evaluations ◽  
Electronic Microscope

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

scholarly journals Addition effect of extruded flour, HPMC and Xanthan gums on qualitative properties of gluten free bread based on rice and corn flour

2020 ◽  
Vol 17 (101) ◽  
pp. 45-57
Author(s):  
Masoud Yaghbani ◽  
Arash Koocheki ◽  
Mahdi Karimi ◽  
Ali Mortazavi ◽  
Elnaz Milani ◽  
...  
Keyword(s):  
Gluten Free ◽  
Qualitative Properties ◽  
Corn Flour

scholarly journals Occurrence of Enterocin Genes in Enterococci from Slovak Milk Product Žinčica

2019 ◽  
Vol 50 (3) ◽  
pp. 197-202 ◽  
Author(s):  
A. Lauková ◽  
V. Strompfová ◽  
M. Tomáška ◽  
M. Kološta
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Listeria Monocytogenes ◽  
Dairy Product ◽  
Inhibition Zone ◽  
The Other ◽  
Milk Product ◽  
Inhibition Activity ◽  
Gene Detection ◽  
P Gene

Abstract Žinčica is a popular Slovak dairy product made from ewes’ milk. It is a by-product resulting during ewes’ lump cheese processing. Microbiota in Žinčica have rarely been studied, especially enterococci; however, they can produce beneficial substances – bacteriocins. In this study, the presence of Enterocins (Ents) genes were analysed in enterococci from Žinčica and partially also the inhibition activity. Samples of Žinčica were collected from different agrofarms producing ewes’ lump cheese (34) in Central Slovakia. In the enterococci tested, Ent P gene was the most frequently detected (in 6 out of 7 enterococci), followed by Ent A and Ent L50B genes. Ent B gene was detected only in E. faecium 30E1. On the other hand, E. faecalis 31E2 did not contain Ent genes, although it showed inhibition activity against the indicator strains Enterococcus avium EA5, Staphylococcus aureus SA5, Listeria monocytogenes CCM4699 (inhibition zone sizing up to 20 mm). E. faecium 30E1 contained genes of four Ents; however, it showed no inhibition activity. Growth of the four indicators was inhibited due to the antimicrobial activity of E. faecium 32E1 with Ent P gene detection. This is the first study reporting on the occurrence of Ent genes in enterococci from Žinčica.

Development of cooked semi‑finished product of special purpose on the basis of gluten‑free raw materials

2021 ◽  
Vol 30 (3) ◽  
pp. 26-31
Author(s):  
L.T. Fahrtdinova ◽  
◽  
M.K. Sadigova ◽  
T.V. Kirillova ◽  
Yu. T. Saidullaeva ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Corn Starch ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Analysis Method ◽  
Corn Flour ◽  
Composite Mixture ◽  
Control Version ◽  
Ratio Of Components

The article presents the results of a study on the development of a recipe for semi‑finished custard based on gluten‑free raw materials. The ratio of components in the gluten‑free mixture was optimized using the regression analysis method. The influence of gluten‑free raw materials on the rheological properties of the semi‑ finished product is studied. The variants of the experiment differed in the composition of the composite mixture (the ratio of corn, rice flour and corn starch). The chemical composition and the ratio of the components of the mixture determine the rheological properties of the semi‑finished product. The experimental version with the ratio of rice flour, corn flour and corn starch 50:40:10 most corresponds to the rheological properties of the control version and is characterized by high consumer properties.

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