scholarly journals Improvement of technology of melt butter with turmeric

2020 ◽  
Vol 22 (94) ◽  
pp. 66-70
Author(s):  
D. S. Lyhovid ◽  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
I. V. Skulska
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Optimal Dose ◽  
Good Effect ◽  
Organoleptic Characteristics ◽  
National University ◽  
Fat Fraction ◽  
The Stability ◽  
Calcium Iron

The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The study was conducted in two stages. At the first stage, a natural source of antioxidants for melt butter was selected, the optimal amount for application was selected and the technology of melt butter with turmeric was improved. In the second stage of research, the quality indicators of the finished product were determined. Ways to improve the stability of melt butter during storage are analyzed and the possibility of using vegetable raw materials, namely turmeric powder in melt butter technology, is substantiated. Turmeric contains vitamins K, B, B1, B2, C, D and minerals, including calcium, iron, phosphorus and iodine, as well as essential oils and their components – sabinene, borneol, cigiberren, terpene alcohols, phelander, curcumin and others. components that, even in microscopic quantities, have a good effect on the human body. Modes of technological operations are described. Turmeric powder is added to the fat fraction obtained as a result of separation, which is sent to intermediate baths and incubated for 1–2 hours. at a temperature of 90–95 °C, stirring every 5–7 minutes. This creates a specific taste and aroma of melt butter and reduces the emulsification ability of the system, which improves the efficiency of subsequent separation. The optimal dose of turmeric powder is 0.5 % by weight of the fat fraction. Selected to obtain a homogeneous consistency of the finished product, the cooling temperature is not higher than 14–18 °C. Organoleptic and physicochemical parameters of the finished product are described. Organoleptic characteristics of melt butter during storage (two months) did not change significantly. The acidity of the fatty phase during storage increased and amounted to 1.82–1.93 °K at a maximum allowable value of 2.4 °K, due to the influence of antioxidant properties of turmeric.

scholarly journals Improvement of technology of curd products with succade from pumpkin

2019 ◽  
Vol 21 (92) ◽  
pp. 47-52 ◽  
Author(s):  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
O. R. Mikhailytska ◽  
V. O. Nagovska
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Experimental Studies ◽  
Optimal Dose ◽  
Technical Documentation ◽  
Technological Parameters ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
National University ◽  
Materials Used

The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades are confectionery made from whole or sliced fruits, cooked with sugar, dried or sugar-coated or glazed. Production of succades from local cheap carotene containing raw materials, such as pumpkin, allows to expand the range of vegetable succades of domestic production. The experimental part of the work was performed at the Department of Milk and Dairy Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The research included the development of technology of succade of pumpkin and lemon balm, the choice of ways to make them at the optimum stages of the technological process, the improvement of curd mass technology, the development of their formulations, the study of the quality of the finished product. Raw materials used in the work comply with the State Standard of Ukraine and the requirements of other regulations in Ukraine. The study of a complex of indicators of the chemical composition of pumpkin succades indicates their high nutritional value. On the basis of literature and experimental studies, three variants of formulations of curd masses of high biological value have been developed. Pumpkin succades technology has been developed that has excellent organoleptic characteristics due to the preservation of color, taste of native raw materials and high nutritional value. Technology has been improved and technological parameters of curd production are described. In order to implement the developed technology in the shops for the production of new dairy products at the dairy enterprises it is not necessary to carry out the modernization or reconstruction of production. Experimental studies have determined the optimal dose of pumpkin succades, which is 50–100 kg. The basic physicochemical indices of curd products that meet the requirements of regulatory and technical documentation are investigated.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

scholarly journals Development of ice cream recipe with dates processing products

2021 ◽  
Vol 23 (95) ◽  
pp. 51-56
Author(s):  
O. Ya. Bilyk ◽  
N. B. Slyvka ◽  
V. O. Nagovska ◽  
O. R. Mykhaylytska
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Ice Cream ◽  
Hazelnut Oil ◽  
Synthetic Dyes ◽  
Complete Replacement ◽  
Date Syrup ◽  
Organoleptic Characteristics ◽  
National University ◽  
Processed Products

The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

scholarly journals Practical Aspects of Obtaining and Applying Plant Antioxidant Complexes Based on Medicinal Herb Raw Materials

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 52-59
Author(s):  
Ekaterina Pastushkova ◽  
Natalia Leiberova ◽  
Dmitry Karh
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Medicinal Herb ◽  
Model Quality ◽  
Food Ingredients ◽  
Positive Effect ◽  
Functional Purpose ◽  
Selection Of

The article concerns the development of an antioxidant complex (AOC) based on medicinal herb raw materials (MHRM) obtained using mathematical modeling methods, considering the specifics of their functional purpose, and the study of its influence on the quality indicators of tea beverage concentrate (TBC). The research includes results of evaluating the developed AOC model quality, indicating high flavor characteristics and antioxidant properties. The authors developed 4 models of tea beverage concentrate using a computer program for the selection of food ingredients of an antioxidant orientation with regard to the organoleptic compatibility and antioxidant orientation. The article presents the production technology of TBC prototypes briefly. The researchers analyzed a control sample of a tea drink made according to a traditional recipe and developed models of tea beverage concentrates with the addition of an antioxidant complex. They revealed that the AOC introduction in the TBC: a) had a positive effect on organoleptic quality indicators due to a soft, harmonious taste with a pronounced tone of MHRM in taste and aroma; b) increased the amount of tanning substances, namely tannins by 28.0–85.0 %, flavonoids by an average of 24.8 %; c) antioxidant activity increased in 1.5–2 times.

scholarly journals TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 13-19
Author(s):  
T. V. Savenkova ◽  
E. A. Soldatova ◽  
S. Yu. Misteneva ◽  
M. A. Taleysnik
Keyword(s):  
Quality Indicators ◽  
Wheat Flour ◽  
Raw Materials ◽  
Rheological Parameters ◽  
Technological Properties ◽  
Russian Scientific ◽  
Russian Scientific Research Institute ◽  
Confectionery Products ◽  
The Stability

The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality indicators of the finished product, but also the stability of the technological flow of its production. However, today, in Russia there are no specialized requirements for the quality of wheat flour for confectionery, in contrast to the requirements for the baking wheat flour. The article lists the main problems and features of the quality of Russian wheat flour consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in particular, a decrease in the amount of gluten and improvement of its quality. As part of the work, the influence of the technological properties of wheat flour on the rheological parameters of the dough and the quality of sugar cookies, which are traditionally in high demand of population groups of every age, was studied, while the share of domestic products is more than 85%. The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. The determination of organoleptic, physical and chemical, structural and mechanical indicators of raw materials, semi-finished products and finished products was carried out by standard methods.

Influence of migration of fats on oxidative processes in glazed candies

2021 ◽  
pp. 87-90
Author(s):  
Николай Борисович Кондратьев ◽  
Максим Владимирович Осипов ◽  
Егор Валерьевич Казанцев ◽  
Наталья Александровна Петрова ◽  
Евгения Станиславовна Калинкина
Keyword(s):  
Induction Period ◽  
Storage Temperature ◽  
Raw Materials ◽  
Peroxide Number ◽  
Technological Parameters ◽  
Organoleptic Characteristics ◽  
Fat Fraction ◽  
Oxidative Processes ◽  
And Storage

Многокомпонентный и сложный состав глазированных конфет с корпусами пралине и типа пралине обуславливает протекание процессов миграции и окислительной порчи жиров, которые приводят к ухудшению органолептических показателей. Целью исследования являлось изучение влияния свойств орехового сырья и температуры хранения на скорость окислительных процессов. Увеличение массовой доли линолевой кислоты от 0,9 % до 6,2 % в результате миграции жиров корпуса в глазурь обусловило повышение скорости окислительных процессов, что подтверждено исследованиями показателей окислительной порчи. После двух месяцев хранения при 18 °С перекисное число жировой фракции корпусов конфет, изготовленных с использованием орехов, увеличилось от 0,4-0,5 ммоль акт. кисл./кг до 0,4-1,2 ммоль акт. кисл./кг. В жировой фракции конфет, изготовленных на основе арахиса, в процессе хранения при 18 °С перекисное число увеличилось до 0,9-1,6 ммоль акт. кисл./кг. При этом индукционный период жировой фракции корпусов таких конфет уменьшился от 23,5 ч до 13,6 ч, то есть в 1,7 раза. Повышение температуры до 27 °С привело к уменьшению индукционного периода до 8,4 ч, то есть в 2,8 раза. Для корпусов конфет, изготовленных на основе орехов, индукционный период после 2 мес хранения конфет при температуре 18 °С уменьшился в 1,2 раза. Использование орехового сырья позволяет увеличить сохранность глазированных конфет на 14-29 % по сравнению с конфетами, изготовленными на основе арахиса. Полученные результаты позволяют обосновать дополнительные требования к качеству сырья и технологическим параметрам для гарантирования заданного срока годности глазированных конфет. The multicomponent and complex composition of glazed sweets with praline and praline-type bodies causes migration and oxidative spoilage of fats, which lead to deterioration of organoleptic characteristics. The aim of the study was to study the effect of the properties of raw nut materials and storage temperature on the rate of oxidative processes. An increase in the mass fraction of linoleic acid from 0.9 % to 6.2 % as a result of the migration of body fats into the glaze led to an increase in the rate of oxidative processes, which was confirmed by studies of indicators of oxidative spoilage. After two months of storage at 18 °C, the peroxide number of the fat fraction of the bodies of sweets made with nuts increased from 0.4-0.5 mmol act. O2/kg up to 0.4-1.2 mmol act. O2/kg in the fat fraction of peanut-based sweets, during storage at 18 °C, the peroxide number increased to 0.9-1.6 mmol act. O2/kg At the same time, the induction period of the fat fraction of the bodies of such sweets decreased from 23.5 hours. up to 13.6 hours, i.e. 1.7 times. An increase in temperature to 27 °C led to a decrease in the induction period to 8.4 hours, i.e. 2.8 times. For candy bodies made on the basis of nuts, the induction period after 2 months of storage of sweets at a temperature of 18 °C decreased by 1.2 times. The use of raw nut materials allows to increase the safety of glazed sweets by 14-29 % compared to sweets made on the basis of peanuts. The results obtained make it possible to substantiate additional requirements for the quality of raw materials and technological parameters to guarantee the specified shelf life of glazed sweets.

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.

scholarly journals Devising barrier technologies to ensure the stability of microbiological and organoleptic quality indicators of meat semi-finished products

2021 ◽  
Vol 6 (11 (114)) ◽  
pp. 84-89
Author(s):  
Sultan Sabraly ◽  
Irina Glotova ◽  
Sergey Shakhov ◽  
Alla Kutsova ◽  
Sholpan Abzhanova
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Raw Materials ◽  
Meat Products ◽  
Meat Processing ◽  
Large Piece ◽  
Film Coatings ◽  
Different Temperatures ◽  
The Stability

Ways to ensure the quality and safety of meat processing products are being devised at an intensive pace. To solve these tasks, various "barriers" are used: chemical, physical, microbiological, as well as their combinations. When performing this research, a critical analysis of existing "barriers" as techniques to stabilize the quality of meat products with long shelf life was carried out. It has been revealed that the main preferences of consumers are associated with natural additives that ensure the safety of products. The introduction of modern barrier technologies is a relevant issue as it could ensure the stability of quality indicators during storage. An important task is to use natural raw materials as barriers. To this end, an analysis of the antioxidant activity of extracts from various plant-based raw materials was carried out. The results make it possible to devise technologies for creating film coatings with bioprotective properties. The dynamics of changes in the microbiological contamination of large-piece semi-finished products from beef in the process of storage at different temperatures were studied. It was found that the use of film barrier coatings leads to a restraining of the growth of microflora and has a bacteriostatic effect, which helps extend the shelf life of semi-finished products compared to control samples. The implementation of this study's results could significantly prolong the shelf life of meat semi-finished products, including at positive temperatures, without the risk of microbiological spoilage and loss of quality and functional-technological characteristics.

scholarly journals Characterization and Stability of a Formulation Containing Antioxidants-Enriched Castanea sativa Shells Extract

Cosmetics ◽  
2021 ◽  
Vol 8 (2) ◽  
pp. 49
Author(s):  
Diana Pinto ◽  
Fátima Lameirão ◽  
Cristina Delerue-Matos ◽  
Francisca Rodrigues ◽  
Paulo Costa
Keyword(s):  
Antioxidant Properties ◽  
Castanea Sativa ◽  
Stability Study ◽  
Skin Care ◽  
Ultrasound Assisted Extraction ◽  
Skin Cell ◽  
Organoleptic Characteristics ◽  
Assisted Extraction ◽  
Cosmetic Industry ◽  
The Stability

The cosmetic industry is a field on rise where the search for novel antioxidant ingredients, preferably from natural matrixes, became a new challenge. The reuse of Castanea sativa shells as a source of phytochemicals with pro-healthy effects in skin care products may be a valuable alternative to valorize this underexploited agro-industrial by-product. A previous study of our research group demonstrated the antioxidant properties of chestnut shells extract obtained by ultrasound-assisted extraction (UAE), as well as its safeness on skin cell lines, namely keratinocytes and fibroblasts. Based on the extract richness in antioxidants, a formulation containing C. sativa shells extract obtained by this environmentally friendly technology was successfully developed in the present study. The oil-in-water (O/W) cream incorporating the chestnut shells extract was further characterized regarding organoleptic and technological properties, namely color, pH, droplets size, and viscosity. A stability study over time was also accomplished. The results demonstrate that the formulation not only displayed pleasant organoleptic characteristics attractive to consumers but also a pH compatible with skin and a suitable viscosity for topical application. The stability study revealed minor changes to droplet size and color, without affecting the general stability of the formulation. In conclusion, this study emphasized the prominent benefits of chestnut shells extract as a novel ingredient for skin care formulations.

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