Synthesis and Structure Determination of Carbonized Nano Mesoporous Materials Based on Vegetable Raw Materials

2012 ◽  
Vol 535-537 ◽  
pp. 1041-1045 ◽  
Author(s):  
Seitkhan Azat ◽  
Valodia V. Pavlenko ◽  
Almagul R. Kerimkulova ◽  
Zulkhair A. Mansurov
Keyword(s):  
Mesoporous Materials ◽  
Structure Determination ◽  
Carbon Nanomaterials ◽  
Raw Materials ◽  
Agricultural Products ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Vegetable Raw Materials ◽  
Waste Agricultural Products

This article presents the results of the synthesis of carbon nanomaterials: Nanoscale materials obtained by carbonization of waste agricultural products (apricot kernel, walnut, rice husk). The results of physico-chemical characteristics of the obtained nanomaterials.

scholarly journals Spicy Plant Raw Materials in Choux Dough

2022 ◽  
Vol 51 (4) ◽  
pp. 701-711
Author(s):  
Anastasiia Kopylova ◽  
Nataliia Davydenko ◽  
Aleksandr Sapozhnikov ◽  
Anna Loseva
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Beta Carotene ◽  
Petroselinum Crispum ◽  
Vitamin B2 ◽  
Nutritional Properties ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
Vegetable Raw Materials

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

Physico-chemical Characteristics of Soils of Pothwar and Determination of Organic Matter

2006 ◽  
Vol 9 (3) ◽  
pp. 473-476 ◽  
Author(s):  
Samina Fateh ◽  
Muhammad Arshad . ◽  
Muhammad Azhar Naeem . ◽  
Muhammad Imran Latif .
Keyword(s):  
Organic Matter ◽  
Chemical Characteristics ◽  
Physico Chemical

scholarly journals Research of properties of edible packaging based on apple puree with addition of dried fruit and vegetable raw materials

2021 ◽  
pp. 14-24
Author(s):  
N. V. Makarova ◽  
N. В. Eremeeva
Keyword(s):  
Raw Materials ◽  
Distilled Water ◽  
Fruit And Vegetable ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Bell Peppers ◽  
Dried Fruit ◽  
Edible Packaging ◽  
Vegetable Raw Materials

 A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of   the edible glass with the additive. 

scholarly journals Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate

2002 ◽  
pp. 19-25 ◽  
Author(s):  
Olga Jovanovic ◽  
Biljana Pajin
Keyword(s):  
Sensory Evaluation ◽  
Chemical Characteristics ◽  
Quality Factors ◽  
Score System ◽  
Physico Chemical ◽  
Mouth Feel ◽  
And Control ◽  
And Storage ◽  
Good Agreement

Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality. Chocolate quality depends on structure and ingredients percentage that influence its appearance, taste and behaviour in the production processes and storage. The aim of this work was to compare certain quality factors of laboratory-made chocolate with added emulsifier-blooming inhibitor, determinated by sensory and instrumental analyses. Sensory evaluation of chocolate samples was made according to ISO 6685:1985 method (total score system). This ISO standard method was supplemented with QDA method for determination of mouth feel. The results of colour sensory evaluation showed good agreement with whiteness obtained on a MOM Colour 100 instrument by Hunter system evaluation. This showed that the sensory analysis, in comparison with instrumental determination of some quality factors, is an objective method.

DEVELOPMENT OF DIET SAUSAGE PRODUCTS TECHNOLOGY USING BREWING WASTE

2020 ◽  
Keyword(s):  
Physicochemical Parameters ◽  
Scientific Literature ◽  
Raw Materials ◽  
Meat Products ◽  
Technological Scheme ◽  
Treatment Quality ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The article presents the results of the development of a technological scheme and recipes for sausages made from turkey and veal meat with addition of brewing waste, and organoleptic and physicochemical parameters of the product are evaluated. Based on the data of scientific literature, it is established that today there is no technology for the production of meat products using turkey poultry, veal, beer pellets and other brewing waste. A technological scheme for the production of sausage with addition of raw grains has been developed, which includes six stages: preparation of meat and vegetable raw materials, preparation of sausage meat, heat treatment, quality control, presentation of a product. Recipes of sausages have been developed with the aim of maximizing rational use of a variety of brewing waste. According to organoleptic, physico-chemical parameters, the developed samples of dietary sausages meet the requirements of regulatory documentation. According to the results of organoleptic evaluation of the obtained products, preference was given to a sample of sausage products developed according to recipe No. 2, since it had a more pronounced taste, which is associated with the addition of table salt and beer wort. To bring the developed sausage products to the most attractive appearance and more delicate taste, it is recommended to use sodium nitrite and finer grinding of beer grains as a color stabilizer in production of this sausage.

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