On the influence of the degree of burning of oak chips on the physico-chemical and organoleptic parameters of whiskey

2021 ◽  
pp. 25-27
Author(s):  
Наталья Евгеньевна Головачёва ◽  
Ирина Михайловна Абрамова ◽  
Светлана Семеновна Морозова ◽  
Любовь Павловна Галлямова ◽  
Наталья Александровна Шубина ◽  
...  
Keyword(s):  
Wood Chips ◽  
Oak Chips ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Organoleptic Parameters

Исследованы физико-химические и органолептические показатели виски, полученные из зернового дистиллята, выдержанного с щепой различной степени обжига. Отмечено, что при выдержке дистиллятов с щепой в дистиллят переходят фенольные и фурановые соединения, характеризующие тона выдержанного виски. Лучшие органолептические показатели отмечены для образцов, выдержанных со щепой среднего и сильного обжига. The physico-chemical and organoleptic characteristics of whiskey obtained from grain distillate aged with wood chips of various degrees of roasting were studied. It is noted that when distillates are aged with wood chips, phenolic and furan compounds that characterize the tones of aged whiskey pass into the distillate. The best organoleptic parameters were noted for samples aged with medium-and high-burning wood chips.

Myrtillocactus geometrizans fruit plant stimulated with Effective microorganisms

2021 ◽  
Vol 1 (1) ◽  
pp. 025-032
Author(s):  
Domenico Prisa
Keyword(s):  
Plant Protection ◽  
Plant Protection Products ◽  
Fruit Production ◽  
Innovative Technology ◽  
Mineral Fertilizers ◽  
Root Weight ◽  
Effective Microorganisms ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Growing Medium

The aim of this work is to develop an innovative technology for the cultivation of Myrtillocactus geometrizans, introducing the use of Effective microorganisms and at the same time, limiting the use of mineral fertilizers, plant protection products and improving the physico-chemical and organoleptic characteristics of garambullos for consumption and processing. The trial showed a significant improvement in the agronomic parameters analysed on Myrtillocactus geometrizans plants treated with Effective microorganisms. In particular, there was an increase in plant height and circumference, vegetative and root weight, number of flowers and fruits, number and length of thornes in plants treated with microorganisms. In addition, the use of EM microorganisms showed a significant increase in total betalains, ascorbic acid, phenols and total flavonoids in garambullos. It was important to underline how the use of Effective microorganisms guaranteed, despite the reduction of irrigation and fertilisation by 50% in the growing medium, the same results in terms of agronomic parameters and fruit production and quality as the control with irrigation and fertilisation under optimal conditions. The application of Effective microorganisms in agricultural processing can therefore guarantee higher production standards, with a possible reduction in costs fertilizer and water. Particularly for those farms that want to focus on the production of ornamental and fruit cacti. Fruits obtained from growing plants treated with Effective microorganisms have a high antioxidant and nutraceutical potential, which is very important especially in this age where food is also a medicine.

scholarly journals Food fortification – a modern principle of the food industry

2020 ◽  
Vol 12 ◽  
pp. 70-76
Author(s):  
V.G. Kaishev ◽  
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Technical Literature ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation

Aim. To analyze the scientific and technical literature and identify ways to create a new generation of mass-consumption food products enriched with vital nutrients. Discussion. The main malnutrition of the Russian population is the excess of caloric intake over an indicator of the level of energy consumption. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin, allows you to create active complexes that qualitatively change the physiological properties of the product, and can affect many product characteristics and processes such as physico-chemical, structural-mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Conclusion. When developing recipes and technologies for new-generation products, it is necessary that the enrichment of the product with important and necessary elements does not worsen the organoleptic characteristics. At the same time, it is necessary to ensure the safety of products without compromising consumer properties. The diet should contain all the necessary nutrients (nutrients) for a person in sufficient quantities and balanced with each other in the most favorable proportions.

scholarly journals PHYSICO-CHEMICAL CHARACTERISTICS OF TRIBAL BEAN (Canavalia virosa) AND ITS ALTERNATIVE TOFU AND TEMPEH FOOD PRODUCTS

2013 ◽  
Vol 11 (2) ◽  
pp. 74
Author(s):  
Titiek F. Djaafar ◽  
Nurdeana Cahyaningrum ◽  
Heni Purwaningsih
Keyword(s):  
Toxic Substance ◽  
Essential Amino Acids ◽  
Crude Fiber ◽  
Chemical Characteristics ◽  
Traditional Foods ◽  
Hedonic Method ◽  
Maximum Value ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Rice Vinegar

<p>Increasing price of soybean becomes a serious problem for producers of traditional foods such as tempeh and tofu. These traditional foods are important protein sources for many Indonesian people. Tribal bean (Canavalia virosa) could be used as a substitution of soybean for tempeh and tofu processing. This study aimed to determine physico-chemical characteristics of tribal bean and its products such as tofu and tempeh. Tribal bean old pods were peeled manually in the Postharvest and Agricultural Machinery Laboratory of the Yogyakarta AIAT. The peeled seeds were dried until 10% water content and their epidermis were removed mechanically by using an abrasive peeler to produce yellowish clean peeled beans. The beans were analyzed physically and chemically using the standard prosedure. Since the tribal bean seeds contained high HCN, to minimize HCN content the beans were presoaked for 48 hours in water. The beans were then mixed with soybean at a ratio of 50:50 or 25:75 and processed for making tempeh and tofu using traditional method. Physicochemical and organoleptic characteristics of the tribal bean tempe and tofu were analysed, involving organoleptic test with hedonic method, texture, as well as water, ash, protein and crude fiber contents. The results showed that tribal bean contained protein (37.30%), essential amino acids, minerals and fiber (3.1%), and a toxic substance HCN. Presoaking the beans in water for 48 hours significantly reduced HCN content by 98.51%, from 1334 ppm. Tofu made of a mixture of tribal bean and soybean at a ratio of 25:75 plus 2% rice vinegar as a coagulant has a white color and normal flavor appearances, and was accepted by panelists. The tribal bean tempeh contained 78.1% water, 1.21% ash, 8.14% protein, 3.1% crude fiber, and 44 ppm HCN. Tempeh made of a mixture of tribal bean and soybean at ratios of 50:50 and 25:75 showed good characters (flavor, taste, color, and texture) and panelist acceptance, as well as nutrition values (76% water, 2.71% ash, 14% protein, 0.25% crude fiber, and 14% lipid). However, HCN content in the tofu was still higher (85 ppm HCN) than the recommended maximum value of 50 ppm. This study suggests that tribal bean is more suitable for tempeh than for tofu based on its HCN content.</p>

Enrichment — the way to create a new generation of food products

2020 ◽  
pp. 36-40
Author(s):  
O.V. Sycheva ◽  
V.G. Kayshev
Keyword(s):  
Raw Materials ◽  
Caloric Intake ◽  
Food Products ◽  
Short Supply ◽  
Mass Consumption ◽  
Organoleptic Characteristics ◽  
Physiological Properties ◽  
Physico Chemical ◽  
New Generation ◽  
And Storage

The main dysnutrition of the Russian population is the excess of caloric intake over an indicator of the energy consumption level. One of the ways to solve this problem is the production of functional food products or enriched functional products. The essence of this is that only those micronutrients that are really in short supply should be used in the fortification of products. These should be products of mass consumption, and especially those that undergo refining, which results in the loss of micronutrients. The use of raw materials and ingredients only of natural (animal, vegetable, mineral) origin allows creating active complexes that qualitatively alter the physiological properties of the product and can affect many product characteristics and processes such as physico-chemical, structural, mechanical and organoleptic characteristics of the product, the processes of color formation, fermentation, oxidation, and storage capacity. However, sometimes a strong passion for enriching the product with useful macro- and micronutrients affects the taste characteristics. Therefore, when developing recipes and technologies for new-generation products, it is crucial that the enrichment of the product with important and necessary elements should not deteriorate the organoleptic characteristics. At the same time, it is essential to ensure the safety of products without compromising consumer properties. The diet should contain all the nutrients necessary for a person in sufficient quantities and balanced with each other in the most favorable proportions

scholarly journals Stabilisation microbiologique des vins par utilisation de champs électriques pulsés

2019 ◽  
Vol 15 ◽  
pp. 02001
Author(s):  
F. Davaux ◽  
J.-B. Leroy ◽  
L. Royant
Keyword(s):  
Electric Field ◽  
Good Efficiency ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Sweet Wines ◽  
First Results ◽  
Energy Consuming ◽  
Microbiological Stability ◽  
Number Of Publications ◽  
The Impact

For more than ten years, pulsed electric field (PEF) technology has been the subject of a growing number of publications and patents. The technology previously reserved for laboratories is becoming more and more popular and is now a success in the food industry. Since 2015, with the help of the Occitania region, we have been studying the use of the PEF on the microbiological stability of wines on a semi-industrial scale from 5 to 12 hl/hour. This low thermal and energy consuming physical technology requires no inputs to ensure the destruction of microorganisms and microbial stabilization of wines. These tests are performed with a 7 kV/cm electric field generated between the 2 electrodes of the treatment chambers. The objective is to ensure the microbial stabilisation of wines not exceeding 50 ∘C and to cool the wine immediately after treatment without maintaining it at high temperature. The study of the effectiveness of PEF on yeast destruction is carried out during the mutage of sweet wines. The first results obtained show a very good efficiency of the yeast treatment with an instant cessation of alcoholic fermentation and a decrease in the yeast population ranging from − 3 to − 5 Log. No SO2 addition is then required. On wines contaminated by Brettanomyces, the tests show an almost total elimination (< 1/100 ml) of these yeasts by the PEF treatment. These tests also showed that a higher energy level is required to eliminate all lactic acid bacteria from wine. No effects on the physico-chemical characteristics of the wines were found. The impact on the organoleptic characteristics of wines is ongoing. An optimization of the electrical parameters is still necessary.

scholarly journals Physical-chemical parameters of native red grape varieties of Crimea and Don in the system “grapes - wine material”

2020 ◽  
pp. 56-62
Author(s):  
Александр Семёнович Макаров ◽  
Игорь Павлович Лутков ◽  
Наталия Александровна Шмигельская ◽  
Виктория Алексеевна Максимовская ◽  
Галина Владимировна Сивочуб ◽  
...  
Keyword(s):  
Physical Chemical ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Technological Assessment ◽  
Phenolic Substances ◽  
Foaming Capacity ◽  
Red Grape ◽  
Almost All ◽  
Grape Varieties ◽  
Organoleptic Parameters

Представлены результаты исследований физико-химических и органолептических показателей крымских и донских аборигенных красных сортов в системе «виноград-виноматериал» из Ампелографической коллекции института «Магарач» (с. Вилино Бахчисарайского района). Установлено, что активность окислительных ферментов (пероксидазы и монофенол-монооксигеназы) практически во всех сортах была низкой или отсутствовала. Технологический запас фенольных веществ в изученных сортах винограда находился в достаточно широком диапазоне - от 2139 до 3865 мг/дм, в т.ч. технологический запас красящих веществ - от 149 (Кокур красный) до 1232 мг/дм (Безымянный). Определено, что из сорта винограда Кефесия получаются виноматериалы с хорошими пенистыми свойствами (Vболее 800 см). Установлено, что соотношение массовых концентраций винной и яблочной кислот было оптимальным (более 1) во всех исследуемых сортах. Высокими дегустационными оценками отмечены сорта Цимладар, Безымянный и Солнечная Долина 58. По совокупности проведенных исследований основных и дополнительных физико-химических и органолептических показателей в системе «виноград-виноматериал» и технологической оценки крымских и донских аборигенных красных сортов винограда, произрастающих в Ампелографической коллекции института «Магарач», можно заключить, что для производства игристых вин представляют интерес виноматериалы из аборигенных красных сортов винограда Кефесия, Солнечная Долина 58, Цимладар, Безымянный. The article presents the results of studies of the physical-chemical and organoleptic characteristics of native red grape varieties of Crimea and Don in the system “grapes-wine material” from the Ampelographic collection of Magarach Institute (village Vilino, Bakhchisaray district). It was established that the activity of oxidizing enzymes (peroxidase and monophenol-monooxygenase) was low or absent in almost all varieties. The technological stock of phenolic substances in the studied grape varieties was in a rather wide range - from 2139 to 3865 mg/dm, including the technological reserve of coloring substances - from 149 (‘Kokur Krasnyi’) to 1232 mg/dm (‘Bezymyannyi’). Good foaming capacity (V more than 800 cm) was achieved in wine materials made of ‘Kefesiya’ grape variety. The ratio of mass concentrations of tartaric and malic acids was optimal (more than 1) in all varieties under study. High tasting evaluation gained the varieties ‘Tsimladar’, ‘Bezymyannyi’ and ‘Solnechnaya Dolina 58’. Basing on the combination of studies of essential and additional physical-chemical and organoleptic parameters in the system “grapes-wine material” and on the technological assessment of native red grapes of Crimea and Don that grow in the Ampelographic collection of the Magarach Institute, we can draw the following conclusion: wine materials made of native red grape varieties ‘Kefesiya’, ‘Solnechnaya Dolina 58’, ‘Tsimladar’, ‘Bezymyannyi’ are of interest to the production of sparkling wines.

scholarly journals DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES

2018 ◽  
Vol 4 ◽  
pp. 49-55
Author(s):  
Alina Tkachenko
Keyword(s):  
Raw Materials ◽  
Surface Condition ◽  
Quality Level ◽  
Point Scale ◽  
Organoleptic Evaluation ◽  
Porosity Structure ◽  
Organoleptic Characteristics ◽  
Amaranth Flour ◽  
Organoleptic Parameters ◽  
Buckwheat Flour

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.

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 Pasteurized sausages with high heme iron content

2019 ◽  
Vol 21 (91) ◽  
pp. 43-47
Author(s):  
T. Khorunzha ◽  
V. Pasichnyi ◽  
A. Marynin ◽  
R. Svyatnenko ◽  
O. Moroz
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Heme Iron ◽  
Technological Parameters ◽  
Biological Value ◽  
Milk Serum ◽  
Organoleptic Characteristics ◽  
Temperature Regimes ◽  
Physico Chemical ◽  
Serum Collagen

Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.

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