The comparison of commodity, biochemical, organoleptic quality indicators of fresh and fresh frozen apricot fruits of the early, middle and late ripening periods grown in the conditions of the southern steppe of Ukraine

Abstract For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrients, including confectionery. The article proves that in the production of marshmallows for solving this problem, it is possible to successfully use a puree from apple and carrot refuse, boiled with starch syrup. This technological solution improves organoleptic quality indicators and increases the content of flavonoids, beta-carotene and dietary fiber in the finished product.

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Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2020-3-200-207 ◽

2020 ◽

Vol 82 (3) ◽

pp. 200-207

Author(s):

A. E. Kovaleva ◽

E. A. Pyanikova ◽

E. D. Tkacheva ◽

A. S. Riazantseva

Keyword(s):

Quality Indicators ◽

Raw Materials ◽

Control Sample ◽

Apple Pomace ◽

Wheat Bread ◽

Point Scale ◽

Surface Color ◽

Fresh Frozen ◽

Taste And Smell ◽

Buckwheat Flour

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators

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The effect of beet fibers on the properties of elk meat semi-finished products

E3S Web of Conferences ◽

10.1051/e3sconf/202020304004 ◽

2020 ◽

Vol 203 ◽

pp. 04004

Author(s):

Inessa Zaсhesova ◽

Stanislav Kolobov ◽

Natalia Shagaeva

Keyword(s):

Mechanical Properties ◽

Dietary Fiber ◽

Quality Indicators ◽

Meat Products ◽

Point Of View ◽

Technological Parameters ◽

Organoleptic Quality ◽

Organoleptic Characteristics

When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.

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Quality Indicators of Fresh Frozen Plasma and Platelet Utilization

Archives of Pathology & Laboratory Medicine ◽

10.5858/2002-126-0527-qioffp ◽

2002 ◽

Vol 126 (5) ◽

pp. 527-532 ◽

Cited By ~ 4

Author(s):

David A. Novis ◽

Stephen Renner ◽

Richard C. Friedberg ◽

Molly K. Walsh ◽

Andrew J. Saladino

Keyword(s):

United States ◽

Quality Indicators ◽

The United States ◽

Fresh Frozen Plasma ◽

Blood Bank ◽

Private Institutions ◽

Improvement Program ◽

Public And Private ◽

Fresh Frozen ◽

Frozen Plasma

Abstract Objective.—To determine the normative rates of expiration and wastage for units of fresh frozen plasma (FFP) and platelets (PLTs) in hospital communities throughout the United States, and to examine hospital blood bank practices associated with more desirable (lower) rates. Design.—In 3 separate studies, participants in the College of American Pathologists Q-Probes laboratory quality improvement program collected data retrospectively on the numbers of units of FFP and PLTs that expired (outdated) prior to being used and that were wasted due to mishandling. Participants also completed questionnaires describing their hospitals' and blood banks' laboratory and transfusion practices. Setting and Participants.—One thousand six hundred thirty-nine public and private institutions, more than 80% of which were known to be located in the United States. Main Outcome Measures.—Quality indicators of FFP and PLT utilization: the rates of expiration and wastage of units of FFP and PLTs. Results.—Participants submitted data on 8 981 796 units of FFP and PLTs. In all 3 studies, aggregate combined FFP and PLT expiration rates ranged from 5.8% to 6.4% and aggregate combined FFP and PLT wastage rates ranged from 2.0% to 2.5%. Among the top-performing 10% of participants (90th percentile and above), FFP and PLT expiration rates were 0.6% or lower and FFP and PLT wastage rates were 0.5% or lower. Among the bottom-performing 10% of participants (10th percentile and below), expiration rates were 13.8% or higher and wastage rates were 6.8% or higher. We were unable to associate selected hospital characteristics or blood bank practices with lower rates of FFP and PLT utilization. Conclusions.—The rates of FFP and PLT expiration and wastage vary greatly among hospitals in the United States. Hospital blood bank personnel are capable of achieving FFP and PLT expiration and wastage rates below 1%.

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QUALITY AND SAFETY OF THE ENRICHING SUPPLEMENT DERIVED FROM THE SEEDS OF SAINFOIN

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.28 ◽

2020 ◽

Author(s):

Д.Ю. Болгова ◽

Н.А. Тарасенко ◽

Е.А. Бутина ◽

С.С. Крицкая

Keyword(s):

Amino Acid ◽

Food Safety ◽

Chemical Composition ◽

Amino Acid Composition ◽

Quality Indicators ◽

Acid Composition ◽

Food Industry ◽

Food Additive ◽

Quality And Safety ◽

Organoleptic Quality

Приведены данные, характеризующие химический состав, органолептические показатели качества, а также санитарно-гигиенические показатели безопасности пищевой добавки (ПД), полученной посредством измельчения семян эспарцета. Установлено содержание в ПД большого количества (28,7) растительного белка, сбалансированного по аминокислотному составу. Установлено, что санитарно-гигиенические показатели безопасности обогатительной ПД соответствуют требованиям ТР ТС 021/2011 О безопасности пищевой продукции , что подтверждает перспективность применения ПД, полученной на основе продуктов переработки семян эспарцета, в пищевой промышленности для производства функциональных продуктов. The data describing the chemical composition, organoleptic quality indicators, as well as sanitary and hygienic safety indicators of a food additive obtained by grinding sainfoin seeds are presented. The content of a large amount (28,7) of plant protein balanced by amino acid composition in the food additive was determined. It was established that the sanitary and hygienic safety indicators of the processing food additive meet the requirements of TR CU 021/2011 On food safety . This confirms the prospects of using a food additive derived from the processing of sainfoin seeds in the food industry for the production of functional products.

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Improving the technology of cooking baursaks for children with the addition of carrot flour

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2021-2-37-43 ◽

2021 ◽

pp. 37-43

Author(s):

H. Sh. Shkol ◽

A. A. Tulegen

Keyword(s):

Chemical Composition ◽

Quality Indicators ◽

Wheat Flour ◽

Chemical Parameters ◽

Organoleptic Quality ◽

Physico Chemical

In this article, it is proposed to improve the technology of preparing baursaki dough for children with the addition of carrot flour. I focused on the advantages and features of carrot flour, was selected as an additive to the test for baursaks, and analyzed the chemical composition. In the course of the study, for wheat flour 5%, 10%, 15%, 20%, 25% cook baursaks with the addition of carrot flour. The dough was kneaded with a mixer, as it had a creamy consistency. Baked baursaks with the addition of carrot flour had good organoleptic quality indicators. The use of an optimal recipe prepared with the addition of carrot flour to wheat flour shows the effectiveness of the production of national baursaks and allows not only to improve the quality of finished products, but also to expand the range of food for children. Baursaks prepared from a mixture with 15% carrot flour are recognized as the most suitable for organoleptic and physico-chemical parameters.

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High-Vacuum Evaporation and a Cryostage to Observe Fractured Yeast

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100103346 ◽

1988 ◽

Vol 46 ◽

pp. 256-257

Author(s):

William P. Wergin ◽

Eric F. Erbe ◽

Eugene L. Vigil

Keyword(s):

Electron Microscope ◽

Low Temperature ◽

Standard Specimen ◽

High Vacuum ◽

Specimen Holder ◽

Sputter Coating ◽

Fresh Frozen ◽

Gain Access ◽

Scanning Electron ◽

Transfer Device

Investigators have long realized the potential advantages of using a low temperature (LT) stage to examine fresh, frozen specimens in a scanning electron microscope (SEM). However, long working distances (W.D.), thick sputter coatings and surface contamination have prevented LTSEM from achieving results comparable to those from TEM freeze etch. To improve results, we recently modified techniques that involve a Hitachi S570 SEM, an Emscope SP2000 Sputter Cryo System and a Denton freeze etch unit. Because investigators have frequently utilized the fractured E face of the plasmalemma of yeast, this tissue was selected as a standard for comparison in the present study.In place of a standard specimen holder, a modified rivet was used to achieve a shorter W.D. (1 to -2 mm) and to gain access to the upper detector. However, the additional height afforded by the rivet, precluded use of the standard shroud on the Emscope specimen transfer device. Consequently, the sample became heavily contaminated (Fig. 1). A removable shroud was devised and used to reduce contamination (Fig. 2), but the specimen lacked clean fractured edges. This result suggested that low vacuum sputter coating was also limiting resolution.

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