scholarly journals Justification of the choice of raw materials for the production of vegetable milk

2021 ◽  
pp. 53-57
Author(s):  
A. Zh. Khastayeva ◽  
A. M. Omaralieva ◽  
A. A. Bekturganova ◽  
A. M. Kabdolova
Keyword(s):  
Raw Materials ◽  
Customs Union ◽  
Technological Properties ◽  
Rice Grains ◽  
Physico Chemical ◽  
Rice Samples ◽  
Vegetable Milk ◽  
Technical Regulations ◽  
Research Institute

The article presents the results of a study of the quality of rice of breeding varieties "Syr syluy", "Aikerim", "Marzhan" LLP "Kazakh Rice Research Institute named after I. Zhakhaev". During the study, rice samples were evaluated physico-chemical, biochemical, technological properties and safety indicators. All the studied samples of rice grains in terms of safety meet the requirements of the Technical Regulations of the Customs Union "On grain safety". The result of the implementation of this research will be the expansion of the range of beverages for healthy and safe nutrition of the population.

scholarly journals ASSESSMENT OF THE QUALITY AND SAFETY OF VENISON AND MEAT PRODUCTS BASED ON IT

2018 ◽  
Vol 48 (4) ◽  
pp. 80-86
Author(s):  
A. T. Inerbaeva
Keyword(s):  
Raw Materials ◽  
Meat Products ◽  
Customs Union ◽  
Quality And Safety ◽  
Regulatory Requirements ◽  
Industrial Processing ◽  
Production Stages ◽  
Processed Products ◽  
Technical Regulations

The article assesses the quality of raw venison and its processed products – smoked sausage. The characteristics of reindeer meat, which is not only rich in protein, but also contains watersoluble vitamins, is given. Microbiological safety of venison raised in the conditions of the Far North was studied. Raw produce passed veterinary and sanitary examination in the bodies of the state veterinary service and was granted an official veterinary document characterizing safety of the product. Production stages and technological process of smoked sausage with three names were described, namely: snack sausages, Okhotnichya and Norilskaya. All safety examination was conducted in compliance with Sanitary Rules and Regulations (SanPiN) 2.3.2.1078–01, Technical Regulations of the Customs Union 021/2011 On safety of food products and Technical Regulations of the Customs Union 034/2013 On safety of meat and meat products. The production technological scheme of venison smoked sausages is presented. For processing of non-traditional meat raw materials, standard technological procedures were applied: cutting, salting, maturing, shaping and thermal treatment. Energy value of 100 g of smoked sausages was as follows: snack sausages 453 kcal, Okhotnichya – 453 kcal, Norilskaya – 280 kcal. On completion of the processing, a safety check of smoked sausages by microbiological indices was performed. All the samples showed compliance with the standard regulatory requirements. Increase in industrial processing of these non-traditional meat raw materials will allow to implement its marketing more rationally and more effectively.

Phamacognostical and Pharmaceutical Evaluation of Chandrashakaladi Vataka - A herbal formulation

2016 ◽  
Vol 1 (3) ◽  
Author(s):  
Dr. Akash S Changole ◽  
Mandip Goyal ◽  
Harish CR
Keyword(s):  
Classical Method ◽  
Raw Materials ◽  
Herbal Medicines ◽  
Vital Role ◽  
Published Data ◽  
Herbal Formulation ◽  
Physico Chemical ◽  
Good Manufacturing Practices ◽  
Solvent Systems

Background: Quality control and the standardization of herbal medicines involve steps like standard source and quality of raw materials, good manufacturing practices and adequate analytical screening. These practices play a vital role in guaranting the quality and stability of herbal preparations. Chandrashakaladi Vataka is an Ayurvedic herbal formulation mentioned to be beneficial in Kushtha. Till date no published data is available on its analytical profile. Aim: To develop the Pharmacognostical and Phyto-chemical profile of Chandrashakaladi Vataka. Material and Methods: Chandrashakaladi Vataka was prepared as per classical method and analytical findings were recorded. Samples were subjected to organoleptic analysis, physico-chemical analysis and HPTLC examination by optimizing the solvent systems. Results and Conclusions: Pharmacognostical profile of Chandrashakaladi Vataka was established. Loss on drying, Ash value, Acid insoluble extract, Methanol soluble extract, Chandrashakaladi Vataka was found within prescribed limits. HPTLC profile of Chandrashakaladi Vataka revealed 12 spots at 254 nm and 13 spots at 366 nm.

THE QUALITY OF MILK AND CHEESE OF SHEEP OF EAST FRISIAN AND ROMANOV BREEDS AND THEIR CROSSBREEDS

2021 ◽  
pp. 26-30
Author(s):  
A.S. SHUVARIKOV ◽  
Keyword(s):  
Thermal Stability ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Quality Of Milk

The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented

scholarly journals ABOUT QUALITY OF KEFIR PRODUCTION «CENTER FOR PROTECTION OF RIGHTS»

2018 ◽  
pp. 63-69
Author(s):  
N. L. Naumova ◽  
E. A. Burmistrov ◽  
O. M. Burmistrova
Keyword(s):  
State Standard ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Fat Content ◽  
The State ◽  
Retail Trade ◽  
Customs Union ◽  
Normative Documents ◽  
Technical Regulations

Kefir is one of the oldest traditional fermented milk products, while it is very popular in Russia. Kefir contains mineral components, vitamins, essential amino acids, as well as several varieties of probiotic bacteria, which is so useful for health and important for nutrition. The purpose of the research was to evaluate the quality of kefir produced by the Center for the Protection of Rights (the village of Nizhnaya Sanarka, Troitsky district, Chelyabinsk region). Kefir 2.5 and 3.2 % fat content were used as an object of research. It was found that the samples of the drink under study were packed in clean, sealed bags of polymer film and in white bottles made of polyethylene terephthalate. The marking of the investigated kefir samples was incomplete (there was no sign «degree», the sign «To protect from sunlight», etc.) or incorrect (distorted terminology, numerical value of regulated quality indicators, etc.), and often - difficult to read, which violates the requirements of the state standard 51074-2003, the Technical Regulations of the Customs Union 022/2011 and 005/2011. In kefir 2.5 % fat, an excessively liquid consistency, an empty, unexpressed taste, a low acidity is detected, which indicates its immaturity and the inconsistency of quality with the current standards. The quality of kefir 3.2 % fat content complied with the requirements of the normative documents the state standard 31454-2012, the Technical Regulations of the Customs Union 033/2013. Such toxic elements as cadmium and lead in the samples of kefir were absent. According to Article 3 of the Federal Law No. 29 of 02.01.2000 «On the quality and safety of food products’ yogurt produced by the «Center for the Protection of Rights’ was recognized as improper implementation in retail trade.

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.

scholarly journals Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽  
2018 ◽  
Vol 25 (5) ◽  
pp. D502 ◽  
Author(s):  
Hélène de Clermont-Gallerande ◽  
Sarah Abidh ◽  
Alexandre Lauer ◽  
Séverine Navarro ◽  
Gérard Cuvelier ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sensory Properties ◽  
Lead Times ◽  
Mechanical Resistance ◽  
Target Market ◽  
Physico Chemical ◽  
The Impact ◽  
Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

scholarly journals Infrared spectroscopy as the method for evaluating technological properties of minerals and their behavior in technological processes

2020 ◽  
Vol 166 ◽  
pp. 02002
Author(s):  
Ihor Kholoshyn ◽  
Natalia Panteleeva ◽  
Oleksandr Trunin ◽  
Liudmyla Burman ◽  
Olga Kalinichenko
Keyword(s):  
Infrared Spectroscopy ◽  
Raw Materials ◽  
Structure And Properties ◽  
Technological Properties ◽  
Mineral Raw Materials ◽  
Operational Analysis ◽  
Technological Processes ◽  
Innovative Solutions ◽  
Technological Processing

Infrared spectroscopy (IR) is a highly effective method for the analysis of minerals, rocks and ores, capable of solving a whole range of problems when choosing innovative solutions for the technological processing of various types of mineral raw materials. The article considers the main directions of using the infrared spectroscopy method in assessing the technological properties of minerals and their behavior in technological processes: evaluation of the grade (quality) of mineral raw materials; analysis of the behavior of minerals in the technological process with prediction of their technological properties; analysis of changes in the structure and properties of minerals in technological processes; operational analysis of mineral substances at various stages of technological processing. The article illustrates all aspects of the use of infrared spectroscopy at various stages of studying the material composition of mineral raw materials in its enrichment assessment by specific examples of solving problems arising from the technological redistribution of various types of ore and non-metallic minerals.

scholarly journals Assessment of quality and safety indicators of beverages made from vegetable raw materials

2020 ◽  
Vol 193 ◽  
pp. 01006
Author(s):  
Аnna I. Belousova ◽  
Lyudmila V. Donchenko
Keyword(s):  
Raw Materials ◽  
Customs Union ◽  
Quality And Safety ◽  
Chemical Parameters ◽  
Physical And Chemical Parameters ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Technical Regulations

Organoleptic and physical and chemical parameters of new pectin-containing beverages based on vegetable juices are given. Their compliance with the requirements of the technical regulations of the Customs Union in terms of safety indicators was confirmed. The conclusion about the feasibility of setting up new types of beverages for production was made.

EVALUATION OF THE QUALITY OF GROATS PRODUCED FROM RICE GRAINS OF DIFFERENT VARIETIES

2021 ◽  
Author(s):  
О.Н. ШЕЛУДЬКО ◽  
Н.К. СТРИЖОВ ◽  
В.О. ЛАГУТА
Keyword(s):  
Quality Indicators ◽  
Storage Conditions ◽  
Rice Grain ◽  
Regulatory Requirements ◽  
Rice Varieties ◽  
Rice Grains ◽  
Pest Infestation ◽  
Physico Chemical ◽  
Average Sample

Проведена оценка качественных показателей крупы, выработанной из зерна риса разных сортов и хранившейся в стандартных условиях, для определения ее класса. В качестве объектов исследования были 6 образцов крупы трех типов из зерна риса сортов Снежинка, Кураж, Регул, Лидер, Рапан и Сонет. Для получения объективных данных производили отбор средней пробы и определяли: органолептические показатели, влажность, содержание доброкачественного ядра, сорных примесей, испорченных и битых ядер, необрушенных зерен; пожелтевших, глютинозных и меловых ядер риса, ядер с красными полосками и красных, а также кислотность крупы и зараженность вредителями. Класс рисовой крупы определяли в соответствии с требованиями ГОСТ 6292–93. Установлено, что все исследованные образцы рисовой крупы по органолептическим и физико-химическим показателям соответствуют нормативным требованиям, что косвенно подтверждает отсутствие нарушений при ее хранении. Крупы из зерна риса сортов Снежинка, Лидер и Рапан по качественным показателям отнесены к рисовой крупе высшего класса и рекомендованы для детского питания. Рисовые крупы из сортов Кураж, Регул и Сонет по содержанию дробленого зерна и меловым ядрам превышали норму, установленную для рисовой крупы высшего класса, поэтому отнесены к первому классу. The evaluation of the quality indicators of groats produced from rice grains of different varieties and stored under standard conditions was carried out to determine its class. The objects of the study were 6 samples of three types of groats from rice grain varieties Snezhinka, Kurazh, Regul, Lider, Rapan and Sonet. The average sample was taken to obtain objective data and determined: organoleptic parameters, humidity, the content of a benign kernel, weed impurities, spoiled and broken kernels, unbroken rice grains; yellowed, glutinous and chalky rice kernels, kernels with red stripes and red, acidity of cereals, pest infestation. The class of rice cereals was determined in accordance with the requirements of GOST 6292–93. It was found that all the studied samples of rice groats according to organoleptic and physico-chemical parameters comply with regulatory requirements, which indirectly confirms the absence of violations of its storage conditions. Cereals made from rice grains of the Snezhinka, Lider and Rapan varieties are classified by quality indicators as high-class rice cereals and are recommended for baby food. Сereals made from rice varieties Kurazh, Regul and Sonet in terms of the content of crushed grain and chalk kernels exceeded the norm established for rice cereals of the highest class, therefore they are classified as the first class.

CHANGES OF PHYSICO-CHEMICAL INDEXES AND CHEMICAL ELEMENTS OF GRAIN OF RICE REGUL BY ITS PROCESSING INTO THE GROATS

2018 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.П. ДОНЕНКО ◽  
Ю.Н. СЕДОЙ
Keyword(s):  
Chemical Elements ◽  
Rice Variety ◽  
Rice Grain ◽  
Grain Production ◽  
Rice Grains ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Rice Samples ◽  
Permissible Levels ◽  
Physical And Chemical

Определены физико-химические показатели и содержание химических элементов четырех образцов риса сорта Регул, отобранных после основных стадий процесса переработки зерна риса-сырца в крупу на ООО «Южная рисовая компания» (ЮРК) (ст. Холмская, Краснодарский край), – очищенного риса-сырца, риса после шелушения, шлифования и полировки для выявления чистоты продукции. Установлено, что в результате переработки зерна риса в крупу снижается содержание жира, фосфора, общей золы и сырой клетчатки, энергетическая ценность рисовой крупы возрастает. Содержание химических элементов в рисовой крупе соответствует предельно допустимым уровням содержания токсичных элементов, определенным ТР ТС 015/2011 «О безопасности зерна». Основные металлы содержатся в наружных слоях зерновки, мг/кг: медь 1,6 ± 0,4; свинец 1,4 ± 0,4; цинк 1,9 ± 0,5; железо 95,0; марганец 5,2 ± 1,3; диоксид кремния 6,5%. В образцах риса после полировки они не обнаружены. Содержание свинца в рисовой крупе составляет менее 0,5 мг/кг. Технология производства рисовой крупы на ООО «ЮРК» обеспечивает удаление токсичных микропримесей и чистоту произведенной продукции. Physical and chemical indicators and content chemical elements for four samples of rice variety Regul selected after the main stages of the processing of raw rice grain into cereals at the LLC “South Rice Company” (SRC) (village Kholmskaya, Krasnodar region) to determine the purity of the products: purified raw rice, rice after peeling, grinding and polishing. It is established that as a result of processing grain of rice in croup, the content of fat, phosphorus, total ash and crude fiber decreases, the energy value of rice cereal increases. Content of chemical elements in the rice crop meets the maximum permissible levels of toxic elements in accordance with TR CU 015/2011 “An grain safety”. Basic metals are contained in the outer layers of the grains, mg/kg: copper 1,6 ± 0,4; plumbum 1,4 ± 0,4; zinc 1,9 ± 0,5; iron 95,0; manganese 5,2 ± 1,3; silicon dioxide 6,5%. In rice samples after polishing they are not found. The content of lead in rice grains is less than 0,5 mg/kg. The technology of rice grain production at LLC “SRC” provides removal of toxic micro-impurities and purity of the products.

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