Jerusalem Artichoke Is A Promising Raw Material For The Production Of Dietary Dishes And Flour Confectionery

2020 ◽  
Vol 02 (11) ◽  
pp. 33-41
Author(s):  
Shakhista Ashurovna Ishniyazova ◽  
◽  
Najmiddin Najmiddinovich Muminov ◽  
Abdumalik Abdushukurovich Khudayberdiyev ◽  
Viloyatkhon Jamoliddinovna Jamoliddinova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Low Energy ◽  
Raw Material ◽  
Energy Value ◽  
Confectionery Products

The use of Jerusalem artichoke in food will expand the range of dishes, culinary and confectionery products, promotes the use of local and non-traditional types of raw materials, which make it possible to reduce the mass fraction of sugar and fat in sweet dishes and confectionery products, and create new types of food products with low energy value.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

Technological assessment and requirements for quality indicators of Jerusalem artichoke and chicory for processing into inulin and its derivatives

2021 ◽  
pp. 86-91
Author(s):  
Татьяна Сергеевна Пучкова ◽  
Василий Аркадьевич Бызов ◽  
Дания Мустафиевна Пихало ◽  
Оксана Михайловна Карасева
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Dry Matter ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Hot Water ◽  
Raw Material ◽  
Carbohydrate Composition ◽  
Enzyme Preparations ◽  
Hydrolysis Of

Исследования по разработке требований к показателям качества топинамбура и цикория проведены с использованием отечественных и импортных сортов топинамбура из Костромской обл. (ООО «ВИВА»), цикория из Московской обл. (ООО «Современник») урожая 2017-2018 гг. Исследуемые образцы были проанализированы на показатели качества: массовая доля сухого вещества в соке, стружке; углеводный состав экстракта, полученного горячей водной диффузией стружки топинамбура или цикория; углеводный состав в пересчете в г/на 100 г инулинсодержащего сырья. Установлено, что свежеубранные клубни топинамбура содержат 14-19 % углеводов, в том числе 12-17 % инулина, 1,0-1,6 % ди- и моносахаридов; корнеплоды цикория - 17-19 % углеводов, в том числе 15-17 % инулина, 1,0-2,4 % ди- и моносахаридов. В результате разработаны требования к инулинсодержащему сырью для переработки на инулин: массовая доля сухого вещества в клубнях топинамбура и корнеплодах цикория - не менее 22 %, массовая доля инулина - не менее 14 %, массовая доля ди- и моносахаридов - не более 2 %. Разработана принципиальная универсальная технологическая схема переработки инулинсодержащего сырья на инулин и его производные - олигофруктозу и фруктозный сироп. Определены технологические режимы проведения непрерывной диффузии из стружки сырья: температура 80…85 °С, продолжительность процесса - 1 ч, величина гидромодуля - 1:2. Разработаны методы очистки инулинсодержащего экстракта: кислотная коагуляция, очистка активным углем, двухступенчатая ионообменная очистка по схеме К1+А1+К2+А2. В результате очистки примеси сиропа снижаются в десятки раз: цветность - не более 0,5 ед. опт. пл.; массовая доля протеина - не более 0,5 %; золы - не более 0,2 %. Для получения олигофруктозы или фруктозного сиропа предложено проводить неполный или полный гидролиз очищенного сиропа с использованием ферментных препаратов инулиназы компании «Новозаймс» (Дания). Определены оптимальные условия гидролиза инулина для получения олигофруктозы: Т=55…58 °С; рН 4,7-5,2; СВ=19-20 % при продолжительности 22-24 ч и дозировке препарата 0,3-0,4 ед. INU/г СВ. Разработанная технология позволит создать отечественные продукты рационального оздоровительно-профилактического, диетического и диабетического назначения для функционального питания населения. Studies on the development of requirements for the quality indicators of Jerusalem artichoke and chicory were carried out using domestic and imported varieties of Jerusalem artichoke from the Kostroma region. (LLC «VIVA»), chicory from the Moscow region. (LLC «Sovremennik») harvest 2017-2018 The samples under study were analyzed for their quality indicators: mass fraction of dry matter in juice, shavings; carbohydrate composition of the extract obtained by hot water diffusion of Jerusalem artichoke and chicory; carbohydrate composition in terms of g / per 100 g of inulin-containing raw materials. It was found that freshly harvested Jerusalem artichoke tubers contain 14-19 % carbohydrates, including 12-17 % inulin, di- and monosaccharides 1,0-1,6 %; chicory roots 17- 19 % carbohydrates, including 15-17 % inulin, 1,0-2,4 % di- and monosaccharides. As a result, requirements were developed for inulin-containing raw materials for processing into inulin: mass fraction of dry matter in Jerusalem artichoke tubers and chicory root crops - at least 25 %; mass fraction of inulin - not less than 14%; mass fraction of di- and monosaccharides - no more than 2 %. A basic universal technological scheme for processing inulin-containing raw materials into inulin and its derivatives - oligofructose and fructose syrup has been developed. The technological modes of continuous diffusion from raw material chips were determined: temperature 80…85 °С, process duration - 1 h, hydromodule value - 1:2. Methods for purification of inulin-containing extract have been developed - acid coagulation, purification with active carbon, two-stage ion-exchange purification according to the scheme K1 + A1 + K2 + A2. As a result of purification, syrup impurities are reduced tenfold: color - no more than 0,5 units. wholesale pl.; mass fraction of protein - no more than 0,5 %; ash - no more than 0,2 %. To obtain oligofructose or fructose syrup, it is proposed to carry out incomplete or complete hydrolysis of purified syrup using inulinase enzyme preparations from Novozymes (Denmark). The optimal conditions for the hydrolysis of inulin to obtain oligofructose have been determined: T=55…58 °С; pH 4,7-5,2; DM=19-20% with a duration of 22-24 hours and a dosage of the drug 0,3-0,4 units. INU/g DM. The developed technology will make it possible to create domestic products of rational health-improving, preventive, dietary and diabetic nutrition for the creation of functional nutrition products for the population.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

scholarly journals PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
N. Pritulska ◽  
I. Motuzka ◽  
A. Koshelnyk ◽  
M. Jarossová ◽  
A. Lacková
Keyword(s):  
Infectious Diseases ◽  
Raw Materials ◽  
Food Products ◽  
Domestic Market ◽  
Biologically Active ◽  
Raw Material ◽  
Fenugreek Seeds ◽  
Product Group ◽  
Wide Range ◽  
Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

TECHNOLOGY OF PLANT RAW MATERIALS MICROBIOLOGICAL PROCESSING WITH PLEUROTUS STRAINS FOR FEED PRODUCTS PRODUCTION

2020 ◽  
pp. 405-414
Author(s):  
Veronika Valentinovna Tarnopol’skaya ◽  
Tat'yana Vasil'yevna Ryazanova ◽  
Natal'ya Yur'yevna Demidenko ◽  
Oksana Nikolayevna Eryomenko
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Solid Phase ◽  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Seed Stock ◽  
Raw Material ◽  
Pine Sawdust ◽  
Plant Raw Materials ◽  
Pure Cultures

A technology for pilot production of feed products via microbiological conversion of plant raw materials (mixed substrate of pine sawdust and vegetative part of Jerusalem artichoke) by Plerotus ostreatus PO-4.1 and Pleurotus djamor PD-3.2 strains is developed. The technology includes hydrodynamic activation of substrate at the seed stock production stage. The overall technology includes three key stages: submerged fermentation of pure cultures of production strains; submerged-solid phase fermentation of hydrodynamicly activated plant raw materials for seed stock production; solid-state fermentation of mechanically ground plant substrate for feed products production. A successful approbation of submerged-solid state fermentation of production strains on media containing 3% of hydrodynamicly activated raw materials allowed for obtaining seed stock with 14.5 g/l yield of submerged mycelium biomass fully adopted for this type of substrate. Further use of this seed stock biomass at the solid state fermentation stage makes the overall process duration three times shorter compared to existing technologies for direct wood waste bioconversion. The pilot plant results show valuable practicability of plant raw material hydrodynamic activation with the purpose of enhancing its bioaccessibility with consequent increase in degree of microbiological conversion. The product of bioconversion contains 14–16% of protein, biofiber, vitamins and minerals and could be considered for successful use as feed by agricultural enterprises.

scholarly journals Low-Frequency Magnetic Scanning Device and Algorithm for Determining the Magnetic and Non-Magnetic Fractions of Moving Metallurgical Raw Materials

2019 ◽  
Vol 9 (10) ◽  
pp. 2001
Author(s):  
Vladimir Kochemirovsky ◽  
Svetlanav Kochemirovskaia ◽  
Michael Malygin ◽  
Alexey Kuzmin ◽  
Maxim Novomlinsky ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Low Frequency ◽  
Raw Material ◽  
Magnetic Characteristics ◽  
Magnetic Fraction ◽  
Measuring Device ◽  
Mathematical Algorithm ◽  
Macroscopic Objects

The development of an algorithm to automate the process of measuring the magnetic properties of macroscopic objects in motion is an important problem in various industries, especially in ferrous metallurgy and at factories where ferrous scrap is a strategic raw material. The parameter that requires work control is the hidden mass fraction of a non-magnetic substance that is present in the ferromagnetic raw material. The solution to this problem has no prototypes. In our work, a simple measuring device and a mathematical algorithm for calculating the mass fraction of the non-magnetic fraction in a strongly magnetic matrix were developed. The device is an inductance coil, in which the angle of the electromagnet losses is related to the mass of the magnetic material moving the coil. The magnitude of the instantaneous values of the lost angle integral was compared with the result of weighing the object on scales. This allowed us to calculate the proportion of the magnetic and non-magnetic fractions. The use of this prototype is herein illustrated. The experimental results of the determination of the magnetic-fractional composition depending on the mass of scrap metal and its bulk and the magnetic characteristics are presented.

Effect of Barium Aluminates on Acid Resistance of Fracturing Proppants

2011 ◽  
Vol 383-390 ◽  
pp. 3291-3297
Author(s):  
Shiao Zhao ◽  
Bo Lin Wu ◽  
Shuo Qin ◽  
Yan Rong Zhao ◽  
Zu Sheng Hu
Keyword(s):  
Mass Fraction ◽  
Barium Carbonate ◽  
Raw Materials ◽  
Acid Resistance ◽  
Raw Material ◽  
X Ray Diffraction ◽  
Free System ◽  
X Ray ◽  
Acid Solubility ◽  
Industrial Standards

In order to explore the effect of removing siliceous components on acid resistance of fracturing proppants, acid resistance of fracturing proppants in a new silicon-free system was studied in this paper. The fracturing proppants were made by pressureless sintering using high-purity alumina and barium carbonate as the basic raw material. Acid resistance test was carried out in 12 wt% HCl + 3 wt% HF at 65 oC for 30 minutes according to The Petroleum and Gas Industrial Standards of China (SY/T5108-2006) and morphology, structure and chemical analysis of the samples were investigated using X-ray diffraction and scanning electron microscopy. Experiments show that fracturing proppants that contain barium aluminates have better acid resistance. The acid solubility of the samples is less than 3%, especially when the content of barium carbonate is about 10% (mass fraction, the same below), the acid solubility of the sample reaches 0.52% which is far beyond the demands (5%) of the Standards of SY/T5108-2006. Results prove that the removal of siliceous components of raw materials can prominently improve the acid resistance of fracturing proppants. It can provide a new referential thought for improving the acid resistance of fracturing proppants.

scholarly journals Zephyr: original Russian confectionery product

2021 ◽  
Author(s):  
Irina Belova ◽  
Oksana Rudenko ◽  
Nikolay Kondratiev ◽  
Maksim Osipov ◽  
Mikhail Lavrukhin
Keyword(s):  
Heavy Metals ◽  
Capillary Electrophoresis ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Confectionery Products ◽  
The Russian Federation ◽  
Retail Chains ◽  
Macro And Micronutrients ◽  
Confectionery Product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

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