scholarly journals Assessment of the quality of honey apiaries central agroecological zone of Yakutia

2021 ◽  
Vol 6 (48) ◽  
pp. 34-34
Author(s):  
Victoria Evsyukova ◽  
Svetlana Stepanova ◽  
Denis Ivanov ◽  
Semyon Popov ◽  
Marat Zalyalov
Keyword(s):  
Biological Activity ◽  
Water Mass ◽  
Organoleptic Evaluation ◽  
High Biological Activity ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Mass Fractions ◽  
Bee Colonies ◽  
Agroecological Zone

This article discusses the results of a study of the quality of honey from different apiaries of the Central agroecological zone of Yakutia. The data of organoleptic evaluation of honey samples are given. The mass fractions of water, mass fractions of recoding sugars, sucrose and insoluble substances in both samples comply with the standards. The diastase number in honey samples is higher than standard indicators, which with the above organoleptic and other physico-chemical indicators confirm the quality and high biological activity. Keywords: BEE COLONIES, APIARY, AGROECOLOGICAL ZONE, HONEY, HONEY PRODUCTIVITY, ORGANOLEPTIC INDICATORS, PHYSICOCHEMICAL INDICATORS, BIOLOGICAL ACTIVITY

scholarly journals DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY

2018 ◽  
Vol 6 ◽  
pp. 18-25
Author(s):  
Maryna Mardar ◽  
Tetiana Bordun ◽  
Rafaela Znachek ◽  
Svitlana Vikul
Keyword(s):  
Control Sample ◽  
Chemical Properties ◽  
Herbal Supplements ◽  
Organoleptic Evaluation ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Mountain Ash ◽  
Tea Extract

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products. On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated.

scholarly journals Development of the recipe and technology of dessert butter with black currant

2021 ◽  
Vol 285 ◽  
pp. 05007
Author(s):  
Inessa Zachesova ◽  
Maria Gorbacheva ◽  
Anna Merkylova ◽  
Natalia Shagaeva
Keyword(s):  
Black Currant ◽  
Optimal Amount ◽  
Energy Value ◽  
Retail Chain ◽  
Chemical Indicators ◽  
Physico Chemical

Butter is in constant demand among consumers, as it has a high nutritional and energy value. However, the range of butter sold in the retail chain is represented by such names as Traditional, Amateur, Peasant, Chocolate. In this connection, there is a need to create new types of butter with high consumer properties. The technology and recipes of dessert butter with black currant have been developed. The analysis of organoleptic and physico-chemical indicators of the quality of the developed butter with black currant is carried out. The optimal amount of black currant is determined when creating dessert butter.

scholarly journals Surface Water and Groundwater Quality Evaluation in a Mining Area

2020 ◽  
Vol 71 (6) ◽  
pp. 124-131
Author(s):  
Alina Cochiorca ◽  
Valentin Nedeff ◽  
Narcis Barsan ◽  
Ion Sandu ◽  
Emilian Mosnegutu ◽  
...  
Keyword(s):  
Surface Water ◽  
Dissolved Oxygen ◽  
Mining Area ◽  
Chemical Parameters ◽  
Chemical Indicators ◽  
Surface Water And Groundwater ◽  
Physico Chemical ◽  
Three Rivers

This paper presents a monitoring of groundwater and surface water in the mining area Tg. Ocna, by analyzing 16 physico-chemical parameters (pH, turbidity, dissolved oxygen, Pb, Ni, Cu, Fe, Mn, Zn, Cr, Mg, SO42-, Al, NO2-, NO3-, NH4+), from three rivers Slanic, Trotus and Valcele, a small lake Groapa Burlacu, a fountain and three monitoring drilling wells (F11, F16 and F17). Studies on the quality of surface water and groundwater in areas near mines are important due to extraction and exploitation of salt. The samples were collected in April 2019. Following the analyzes, their results are included in the following concentration ranges: pH 7.21 to 8.46 unit. pH, turbidity 0.54 to 169 NTU, dissolved oxygen 6 to 8.59 mg/L, Pb 0.075 to 0.095 mg/L, Ni 0.026 to 1.05 mg/L, Cu 0.088 to 0.809 mg/L, NO2- 0.001 to 0.037 mg/L and NO3- 0.290 to 4.34 mg/L. The pH, turbidity and dissolved oxygen were measured in situ using portable equipment�s. As for the other parameters, they were analyzed in the water laboratory from Vasile Alecsandri University of Bacau by using spectrophotometry. Some concentrations of the physico-chemical indicators of the water samples analyzed were found to be more than the water quality classes.

Quality of a cottage cheese product with vegetable components

2021 ◽  
pp. 51-55
Author(s):  
Альмира Маратовна Галимова ◽  
Фарида Харисовна Смольникова ◽  
Ермек Кыдырбаевич Конганбаев ◽  
Элеонора Курметовна Окусханова ◽  
Гульнара Есенжановна Тулькебаева ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Starter Culture ◽  
Cottage Cheese ◽  
Point Scale ◽  
Organoleptic Evaluation ◽  
Quantitative Content ◽  
Physico Chemical ◽  
Work Done ◽  
Selection Of

В данной статье рассмотрены аспекты разработки творожного продукта с улучшенным витаминным составом и повышенной пищевой ценностью. Обоснована актуальность разработки продукта и подбор растительных компонентов. В качестве растительных ингредиентов выбраны дикорастущие ягоды, такие как клюква и брусника. Показано содержание витаминов в клюкве, бруснике и твороге. Обоснованы выбор бактериальной закваски для производства творога. Разработано 5 рецептур с разным количественным содержанием пюре из клюквы и брусники. Проведено сравнение физико-химического состава рецептур и проведена их органолептическая оценка по 10-балльной шкале. Используя полученные результаты, были разработаны рецептура и технология творожной массы с растительными компонентами. Составлен банк показателей качества и безопасности творожного продукта. Творожный продукт исследован на показатели пищевой безопасности, такие как содержание токсичных элементов, радионуклидов, пестицидов, антибиотиков, микотоксинов, а также проведена санитарно-микробиологическая проверка. Сделаны выводы о проделанной работе. This article discusses the aspects of the development of a cottage cheese product with an improved vitamin composition and enriched nutritional value. The relevance of product development and the selection of plant components is justified. Wild berries, such as cranberry and red bilberry, are selected as vegetable ingredients. The content of vitamins in cranberry, red bilberry and cottage cheese is shown. The choice of bacterial starter culture for the production of cottage cheese is justified. 5 different formulations with various quantitative content of puree from cranberry and red bilberry have been developed. The physico-chemical composition of the formulations was compared and their organoleptic evaluation was carried out using 10-point scale. Using these results, a formulation and technology of cottage cheese product with vegetable components were developed. A bank of indicators of the quality and safety of the product has been compiled. The product was examined for food safety indicators, such as the content of toxic elements, radionuclides, pesticides, antibiotics, mycotoxins, and a sanitary and microbiological check was also carried out. Conclusions are drawn about the work done.

INFLUENCE OF PACKAGING ON THE PHYSICO-CHEMICAL PARAMETERS AND ORGANOLEPTIC EVALUATION OF TABLE WINE

2019 ◽  
Author(s):  
Т.А. ДРОЗДОВА ◽  
А.П. БИРЮКОВ ◽  
Н.Ю. КАЧАЕВА ◽  
Р.А. ДРОЗДОВ
Keyword(s):  
Red Wine ◽  
Chemical Characteristics ◽  
Chemical Parameters ◽  
Glass Bottle ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
Physical And Chemical

Определены физико-химические показатели 12 образцов сухих и полусладких белых и красных столовых вин, выработанных одним предприятием и разлитых в стеклобутылку (СБ), бутылку из полиэтилентерефталата и упаковку «пакет в коробке» (ПВК) в феврале 2018 г. холодным и горячим способами, с целью установления влияния упаковки на изменение органолептического состава и физико-химических показателей столовых вин. Физико-химический анализ и дегустация представленных образцов столовых вин проведены в марте 2018 г. с использованием общепринятых методик. Установлено, что через месяц после розлива в упаковку все опытные образцы соответствовали требованиям действующей нормативной документации на данный вид продукции и обладали оптимальными физико-химическими показателями, кроме образца полусладкого красного вина в СБ, который на момент анализа был подвержен микробиологическому воздействию. Во всех исследованных образцах столовых вин обнаружен 1,2-пропиленгликоль, но его содержание не превышало допустимых норм. По итогам дегустации для сухих столовых вин рекомендован розлив в СБ, поскольку холодный розлив, применяемый при этом виде упаковки, практически не влияет на изменение органолептических характеристик продукта. Для полусладких вин рекомендуется горячий розлив, поскольку он препятствует забраживанию и задушке вина, а розлив в упаковку ПВК позволяет сохранять качество вина. Physico-chemical parameters of 12 samples of dry and semi-sweet white and red table wines produced by one enterprise and poured into a glass bottle (GB), a bottle of polyethylene terephthalate and a bag-in-box in February 2018 by cold and hot methods were determined in order to establish the influence of packaging on the change in the organoleptic composition and physico-chemical characteristics of table wines. Physical and chemical analysis and tasting of the presented samples of table wines were carried out in March 2018 using generally accepted methods. It was found that a month after filling in the package, all prototypes met the requirements of the current regulatory documentation for this type of product and had optimal physico-chemical parameters, except for the sample of semi-sweet red wine in the GB, which at the time of analysis was exposed to microbiological effects. In all the studied samples of table wines 1,2-propylene glycol was found, but its content did not exceed the permissible norms. Following the results of the tasting, bottling in the GB is recommended for dry table wines, since the cold bottling used in this type of packaging practically does not affect the change in the organoleptic characteristics of the product. For sweet wines it is recommended that hot-filling because it prevents fermenting and suffocating wine and bottling in bag-in-box allows to preserve the quality of the wine.

scholarly journals USE OF IODINE-CONTAINING ADDITIVES IN THE PRODUCTION OF WELLNESS BAKERY PRODUCTS

2019 ◽  
pp. 137-144
Author(s):  
Nataliia Buialska ◽  
◽  
Valeriya Voedilo ◽  
Natalya Denisova ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Bakery Products ◽  
Total Iodine ◽  
Target Setting ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Physicochemical Studies ◽  
Further Development

Urgency of the research. The iodine supply of the population is one of the most important task in many countries, including Ukraine. Iodine enrichment of bakery products contributes to its solution. Target setting. The enrichment of bakery products with iodine is promising direction. However, it is still not used widely due to insufficient data. Actual scientific researches and issues analysis. Works of many domestic and foreign scientists are devoted to the problem of iodine deficiency. Uninvestigated parts of general matters defining. Issues of the efficiency of using various iodine-containing additives and their influence on the organoleptic and physico-chemical indicators of the quality of bakery products have not been studied sufficiently. Further development of the assortment of bakery products fortified with iodine is required. The research objective. The aim of the work was to investigate the effect of iodine-containing additives on organoleptic and physico-сhemical quality indicators of bakery products from wheat flour for improving the nutritional value of bread and producing wellness food products. The statement of basic materials. The advisability of using iodine-containing additives “Iodaktiv” and “Laminariia” in the technology of bakery products in order to improve their quality, raise nutritional value and provide wellness properties of finished products has been proved on the basis of scientific and experimental data. On the basis of organoleptic and physicochemical studies it was established that studied bread samples containing additive “Iodaktiv” in quantity of 0,13 g and additive “Laminariia” in quantity of 0,5 g are characterized by higher quality indicators. Conclusions. Consumption of bread fortified with additives “Iodaktiv” and “Laminariia” in optimal concentrations provides intake of approximately 55 μg of iodine or 37 % of the total iodine daily dose, which is recommended.

scholarly journals NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
L. Ovsiannykova ◽  
L. Valevskaya ◽  
V. Yurkovska ◽  
S. Orlova ◽  
O. Sokolovskaya
Keyword(s):  
Wheat Flour ◽  
Microwave Treatment ◽  
Surface Shape ◽  
Bakery Products ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Before And After

The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.

scholarly journals Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard to the slaughter weight

10.5219/1334 ◽  
2020 ◽  
Vol 14 ◽  
pp. 135-141
Author(s):  
Ivan Imrich ◽  
Eva Mlyneková ◽  
Juraj Mlynek ◽  
Marko Halo ◽  
Tomáš Kanka
Keyword(s):  
Protein Content ◽  
Meat Quality ◽  
Large White ◽  
Slaughter Weight ◽  
Meat Composition ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Positive Effect ◽  
Weight Groups

The aim of this study was to compare the quality of musculus longissimus dorsi in the breeds of Mangalitsa and Large White with regard to the slaughter weight. Large White (LW) breed and White Mangalitsa (Ma) breed were used in the experiment. The system of housing and feeding was the same in both of the monitored breeds. The pigs were fed with the same feeding mixture ad libitum. According to the slaughter weight, the pigs were divided into three groups: up to 100 kg, 101 – 110 kg and over 110 kg. The breed Ma had a significantly lower drip loss than the breed LW. Evaluating the color of the meat, the LW breed has showed significantly higher L* (lightness, white ±black) and lower a* (redness, red ± green) values than the Ma breed. Within the chemical meat composition, the Ma breed had a significantly higher water content in MLD compared to the LW breed. Generally, there were no major differences in the meat quality between the Mangalitsa and Large White breeds. Finally it can be concluded that the breed Mangalitsa showed more favorable values of the physico-chemical indicators. Comparing the quality of the meat with regard to the slaughter weight, there were no large differences between individual weight groups. A higher slaughter weight has positively influenced mainly the color of the meat, as pigs weighing more than 110 kg achieved a significantly lower value of L* and a higher value of a* in comparison to pigs of the lower weight. As a positive effect of a higher slaughter weight can be considered its effect on the protein content in the meat, as pigs weighing over 100 kg have a significantly higher protein content in the meat than pigs weighing below 100 kg.

The HACCP principles as a criterion for the production of food quality and safety

2020 ◽  
pp. 32-36
Author(s):  
D. Zhuravskaya-Skalova ◽  
Andrey Bazarkin ◽  
A. Samoylov
Keyword(s):  
Published Data ◽  
Quality And Safety ◽  
Product Quality Control ◽  
Independent Laboratory ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Food Quality And Safety ◽  
Control Procedures ◽  
The Relationship

The article is devoted to the generalization of published data, including those published in Product Quality Control, on independent laboratory control of microbiological and physico-chemical indicators of various products and the results of inspection by auditors of a number of small food enterprises. The work was carried out in order to establish the relationship between the correctness of performance of control procedures in production facilities and the quality of their products.

Development of flour-based culinary products for school nutrition

2020 ◽  
pp. 47-52
Author(s):  
A.E. Alekseev
Keyword(s):  
Nutritional Value ◽  
Rice Flour ◽  
School Nutrition ◽  
Chemical Indicators ◽  
Special Place ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Main Components

Flour-based culinary products are in demand by various consumer groups. These products occupy a special place in the nutrition of schoolchildren. The article discusses the main components and features of the influence of rice flour on confectionery products with high nutritional value. The influence of rice flour on the formation of the quality of flour-based semi-finished products with its use is revealed. The compositions of ingredients, preserving the traditional shape and taste of flour-based products, are selected. The recipes are developed, and the competitiveness of the developed flour-based products from rice flour is evaluated. Organoleptic and physico-chemical indicators of the developed products were studied.

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