The use of a mixture of vegetable powders in the production of bakery products

2022 ◽  
pp. 16-20
Author(s):  
Алла Евгеньевна Туманова ◽  
Наталья Викторовна Присухина ◽  
Нэлля Николаевна Типсина ◽  
Александр Иннокентьевич Машанов ◽  
Николай Иванович Селиванов
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Fermentation Process ◽  
Comparative Assessment ◽  
Sea Buckthorn ◽  
Bakery Products ◽  
Technical Documentation ◽  
Chemical Parameters ◽  
Physico Chemical

В последние годы все большее внимание уделяется разработке продукции, обогащенной растительными компонентами. Целью данной работы являлось исследование влияния смесей из порошков растительного происхождения на свойства теста и качество готовых изделий (булочной мелочи). В рецептуру изделий добавляли растительные смеси: № 1 - порошок облепихи, жимолости, мелкоплодных яблок и порошок из жмыха тыквы, № 2 - порошок облепихи и мелкоплодных яблок в количестве 10, 15 и 20 % от массы муки по сухому веществу. Смеси составляли из компонентов, взятых в равных количествах. Сравнительная оценка пищевой ценности смесей показала, что в смеси № 1 выше количество пищевых волокон, кальция и фосфора относительно смеси № 2. В смеси № 2 преобладает количество белков, жиров, органических кислот, калия, натрия, марганца и железа. По содержанию витаминов преимущество на стороне смеси № 2, за исключением витаминов В и В. Установили повышение кислотности теста с внесением растительных смесей, что указывает на интенсификацию процесса брожения. Исследование качества готовых изделий показало, что при соответствии физико-химических показателей требованиям технической документации, при дозировках смесей выше 10 % отмечали значительное потемнение цвета изделий, появление растительного привкуса, а в изделиях с добавлением смеси №1 неприятное послевкусие. Наиболее рациональной для производства хлебобулочных изделий повышенной пищевой ценности для здорового питания признана рецептура с использованием растительной смеси № 2 из порошков облепихи и мелкоплодных яблок в количестве 10 % к массе муки. In recent years, more and more attention has been paid to the development of products enriched with plant components. The purpose of this work was to study the effect of mixtures of powders of vegetable origin on the properties of dough and the quality of finished products (bakery trifles). Vegetable mixtures were added to the recipe of the products: No. 1 - sea buckthorn powder, honeysuckle, small-fruited apples and pumpkin cake powder; No. 2 - sea buckthorn powder and small-fruited apples, in the amount of 10, 15 and 20 % of the flour weight by dry matter. The mixtures were made up of components taken in equal quantities. A comparative assessment of the nutritional value of the mixtures showed that the amount of dietary fiber, calcium and phosphorus in mixture No. 1 is higher, relative to mixture No. 2. The mixture No. 2 is dominated by the amount of proteins, fats, organic acids, potassium, sodium, manganese and iron. In terms of vitamin content, the advantage is on the side of mixture No. 2, with the exception of vitamins B and B. An increase in the acidity of the dough was established, with the introduction of vegetable mixtures, which indicates an intensification of the fermentation process. The study of the quality of finished products showed that when the physico-chemical parameters meet the requirements of technical documentation, at dosages of mixtures above 10%, a significant darkening of the color of the products, the appearance of a vegetable taste, and in products with the addition of mixture No. 1, an unpleasant aftertaste was noted. The most rational recipe for the production of bakery products of increased nutritional value for a healthy diet is recognized, using a vegetable mixture No. 2 of sea buckthorn powders and small-fruited apples in an amount of 10 % by weight of flour.

scholarly journals Evaluation of Microbiological and Physico-Chemical Quality of Raw Milk from Sibiu Dairy Farm Province of Romania

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Mihaela TIŢA ◽  
Otto KETNEY ◽  
Ramona IANCU ◽  
Ramzan MUHAMMAD
Keyword(s):  
Dry Matter ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Quality Standard ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Standard Quality

Research aims at benchmarking the quality of raw milk supplied by four private farms in the county of Sibiu at a distance of about 25 km each for a period of three months (April, May, June 2010). Samples were subject to particularly microbiological measurements (total number of germ and somatic cells), physico-chemical (acidity, fat density, non-fat dry matter, protein and freezing point titre) by international standard methods. The results of the four farms show different variations of the parameters analyzed as follows: 55.5% of the samples fall in physico-chemical parameters of standard quality and 79% of the samples fall within the parameters of microbiological quality standard and within the limits provided by law

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.

QUALIDADE DAS ÁGUAS E NÍVEL TRÓFICO DA BACIA DO RIO PACIÊNCIA NA ILHA DO MARANHÃO, BRASIL

2019 ◽  
Vol 21 (2) ◽  
pp. 437-453
Author(s):  
Elna Lucilia Santos Corrêa ◽  
Karina Suzana Feitosa Pinheiro ◽  
Cláudio José Da Silva de Sousa ◽  
Luiz Jorge Bezerra da Silva Dias
Keyword(s):  
Water Quality ◽  
Trophic Status ◽  
The Body ◽  
Chemical Parameters ◽  
Public Supply ◽  
Physico Chemical ◽  
Great Availability ◽  
Del Rio ◽  
Fluvial Environments

O Brasil apresenta grande disponibilidade de água doce em seus mananciais. Fazendo parte desse recurso encontra-se, o rio Paciência, localizado na Ilha do Maranhão destacado pela sua importância local, principalmente por contribuir com suas águas para recarga dos mananciais subterrâneos, fonte de abastecimento público de vários bairros de São Luís, capital do estado. No entanto, este rio vem sofrendo comprometimento da qualidade de suas águas, consequência do processo de uso e ocupação dos espaços em sua bacia. Destacando-se como um dos principais problemas relacionados a qualidade de ambientes fluviais,  a eutrofização, que consiste no processo em que o corpo d’água adquire elevados níveis de nutrientes (fosfatos e nitratos), é um indicador determinante da qualidade da água. Neste sentido, o objetivo deste trabalho foi caracterizar a qualidade da água e do estado trófico na bacia hidrográfica do rio Paciência atráves dos parâmetros fisico-químico evidenciando os trechos mais comprometidos conforme os valores alcançados nas análises. Os resultados das análises foram comparados com a CONAMA No. 357/05 que indicaram uma situação preocupante quanto à qualidade da água no local de estudo.Palavras-chave: Qualidade de água; Eutrofização; Ilha do Maranhão. ABSTRACTThe Brazil has great availability of fresh water in its springs. Within these contexts, the Paciência River, located on the Island of Maranhão stands out for its local importance, mainly for contributing its waters to the recharge of the underground springs, source of public supply of several districts of São Luís, capital of the state. However, this river has been compromising the quality of its waters, a consequence of the process of use and occupation of the spaces in its basin. Highlighting as one of the main problems related to the quality of fluvial environments, eutrophication, which consists of the process in which the body of water acquires high levels of nutrients (phosphates and nitrates), is a determinant indicator of water quality. In this sense, the objective of this work was to characterize the water quality and trophic status in the Paciência river basin through the physico-chemical parameters, showing the most compromised stretches according to the values reached in the analyzes. The results of the analyzes were compared with CONAMA No. 357/05 which indicated a worrying situation regarding the quality of the water at the place of study.Keywords: Water quality; Eutrophication; Island of Maranhão. RESUMENBrasil tiene gran disponibilidad de agua dulce en sus manantiales. Parte de este recurso es el río Paciencia, ubicado en la isla de Maranhão, que destaca por su importancia local, principalmente porque contribuye con sus aguas a recargar las fuentes subterráneas, fuente de suministro público de varios barrios de São Luís, capital del estado. Sin embargo, este río se ha visto afectado por la calidad de sus aguas, como consecuencia del proceso de uso y ocupación de los espacios en su cuenca. Destacando como uno de los principales problemas relacionados con la calidad de los ambientes fluviales, la eutrofización, que consiste en el proceso en el que el cuerpo de agua adquiere altos niveles de nutrientes (fosfatos y nitratos), es un indicador determinante de la calidad del agua. En este sentido, el objetivo de este trabajo fue caracterizar la calidad del agua y el estado trófico en la cuenca del río Paciência a través de los parámetros fisicoquímicos, mostrando las secciones más comprometidas de acuerdo con los valores alcanzados en los análisis. Los resultados de los análisis se compararon con CONAMA N°. 357/05, que indicó una situación preocupante con respecto a la calidad del agua en el sitio de estudio.Palabras clave: Calidad del agua; Eutrofización, Isla Maranhão.

scholarly journals Some indicators of water quality of the Tamis river

2011 ◽  
Vol 17 (1) ◽  
pp. 107-115 ◽  
Author(s):  
Nada Babovic ◽  
Dejan Markovic ◽  
Vojkan Dimitrijevic ◽  
Dragan Markovic
Keyword(s):  
Water Quality ◽  
Ph Value ◽  
Ammonium Nitrogen ◽  
Field Analysis ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Physico Chemical

This paper shows the results obtained in field analysis performed at the Tamis River, starting from the settlement Jasa Tomic - border between Serbia and Romania to Pancevo - confluence of Tamis into the Danube. The Tamis is a 359 km long river rising in the southern Carpathian Mountains. It flows through the Banat region and flows into the Danube near Pancevo. During the years the water quality of the river has severely deteriorated and badly affected the environment and the river ecosystem. In situ measurements enabled determination of physico-chemical parameters of water quality of the Tamis River on every 400 m of the watercourse, such as: water temperature, pH value, electrical conductivity, contents of dissolved oxygen and oxygen saturation. The main reason of higher pollution of Tamis is seen in connection to DTD hydro system. Sampling was performed at 7 points with regard to color, turbidity, total hardness, alkalinity, concentration of ammonium nitrogen, nitrite nitrogen, nitrate nitrogen, iron, chlorides and sulphates in samples. The aim of the present work was to evaluate water quality in the Tamis River taking into account significant pollution, which originates from settlements, industry and agriculture, and to suggest appropriate preventive measures to further pollution decreasing of the river's water.

SALTED CHEESE PRODUCTION TECHNOLOGY AND ITS QUALITY ASSESSMENT

2021 ◽  
pp. 76-80
Author(s):  
A. V. Zhebo ◽  
E. E. Kotovskaya
Keyword(s):  
Quality Assessment ◽  
Production Technology ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Cheese Production

The quality of 6 samples of brine cheese was examined, as a result of which deviations in organoleptic and physico-chemical parameters were established.

scholarly journals Assessment of the Water Quality of Jatiluhur Reservoir, the Downstream of Citarum Cascade River, Using Selected Physico-Chemical Parameters

2014 ◽  
Vol 10 (1) ◽  
Author(s):  
Lieza Corsita ◽  
Arwin Arwin ◽  
Barti Setiani Muntalif ◽  
Indah Rachmatiah Salami
Keyword(s):  
Water Quality ◽  
Dissolved Oxygen ◽  
Water Level ◽  
Hydrological Regime ◽  
Quality Parameters ◽  
Biological Data ◽  
Chemical Parameters ◽  
Stream Flows ◽  
Physico Chemical

Physico-chemistry and biological data were investigated  from  October 2010 until April 2011 of Jatiluhur reservoir. A total of six sampling stations were selected for this study. The discharge and hidrological data were obtained from Perum Jasa Tirta II Jatiluhur. The results showed that the hydrological regime in the reservoir Jatiluhur was affected by global phenomenon La Nina events in 2010 and early in 2011. Stream flows were determined during sampling to range from 78  to 482.5 m3/s. The water quality findings were as follows: pH (6.93-8.81), temperature (26.37-30.6°C), dissolved oxygen (0.733-5.2 mg/l), conductivity (2.45-233µmhos/cm), COD (7.36-96.9 mg/l), turbidity (4.063-65.6 NTU), total phosphate (0.002-0.324 mg/l), total nitrogen (0.99-5.96 mg/l), chlorophyl (2.237-43.37 mg/m3), visibility (30-160 cm). The eutrophication was pronounced at Jatiluhur reservoir. Canonical Correspendence Analysis found that some water quality parameters correlated positively with the discharge and the water level.

scholarly journals Groundwater Quality Assessment in Ambattur Industrial Estate

2018 ◽  
Vol 7 (3.34) ◽  
pp. 428
Author(s):  
D Sivakumar ◽  
S Govindasami ◽  
J Asanammal Saral ◽  
D Arun ◽  
T Durai Arasu
Keyword(s):  
Groundwater Quality ◽  
Quality Assessment ◽  
Chemical Parameters ◽  
Industrial Growth ◽  
Groundwater Quality Assessment ◽  
Industrial Estate ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Chennai City

Groundwater is generally used for various purposes, particularly domestic and industrial purposes in all over the world. Fresh water from groundwater sources is high in the recent years and the groundwater is polluted high because of rapid population and industrial growth. It is very difficult to restore the contaminated groundwater by various pollutants.  Hence, it is important to analyse physico-chemical parameters of groundwater for its need for various sectors. Therefore, the present study was under taken to define the quality of groundwater with the help of WQI. The ground water samples were collected from 20 different places around Ambattur Industrial Estate in Chennai city. The groundwater quality assessment showed that the water quality of bore wells around Ambattur Industrial Estate is poor for drinking purpose as per WQI for BIS acceptable limit.  WQI observed from those selected 20 groundwater bore wells are ranging from 63.30 to 219.63.   The analysis reveals that the groundwater from the Ambattur Industrial Estate needs pre-treatment before it is being used for various purposes.  

scholarly journals SEASONAL VARIATIONS OF THE ZAPADNA MORAVA RIVER WATER QUALITY

2021 ◽  
Author(s):  
Nebojša Đ. Pantelic ◽  
◽  
Jana S. Štrbacki ◽  
Goran Markovic ◽  
Jelena B. Popovic-Đorđevic ◽  
...  
Keyword(s):  
Surface Water ◽  
Oxygen Demand ◽  
Nutrient Content ◽  
Ammonium Ion ◽  
Polluted Water ◽  
Chemical Parameters ◽  
Chemical Status ◽  
Physico Chemical ◽  
Morava River

The water samples collected from four localities of the middle course of the Zapadna Morava River during 2020 were analyzed via the selected physico-chemical parameters with the aim to estimate the quality of surface water. According to the results of selected physico-chemical parameters (pH, conductivity, dissolved oxygen, chemical oxygen demand, biochemical oxygen demand), analyzed surface water show a good chemical status, while the values of nutrient content (nitrate, nitrite, ammonium ion, total phosphorus) indicated the poor chemical status especially at the locality 4 probably due to the outflow of wastewater from the city of Čačak as well as from the influence of the polluted water of the Čemernica River.

scholarly journals Composition and Quality Standards of Functional Caramel

2020 ◽  
Vol 50 (2) ◽  
pp. 204-211
Author(s):  
Irina Reznichenko ◽  
Tamara Renzyaeva ◽  
A. Renzyaev
Keyword(s):  
Ascorbic Acid ◽  
Quality Indicators ◽  
Functional Properties ◽  
Nutritional Value ◽  
Quality Standards ◽  
High Energy ◽  
Food Science ◽  
Technical Documentation ◽  
Industry Standards

Introduction. Functional foods help to improve the diet, maintain health, and prolong active longevity. Therefore, food science constantly develops new formulations of functional products. Caramel can hardly be called healthy food as it possesses low nutritional and high energy value. Moreover, caramel contains easily digested sugars but no physiologically functional ingredients, e.g. vitamins, minerals, etc. In order to increase the nutritional value of caramel, we fortified the traditional formulation with ascorbic acid and Valetek-3 vitamin premix. Study objets and methods. The research featured laboratory and pilot samples of caramel. The quality indicators of the finished product were determined according to the industry standards. Results and discussion. The research provided advanced formulations and technology for the development of the new functional caramel fortified with ascorbic acid and a vitamin complex. A set of experiments resulted in a nomenclature of regulated quality indicators and functional properties. The changes in the quality of the caramel during storage made it possible to define the shelf-life of the product. Conclusion. The research defined the optimal formulation for the new kind of functional caramel and determined its quality indicators. The present article introduces a list of quality standards for caramel fortified with vitamin C (ascorbic acid) and Vitalek-3 vitamin premix, as well as the indicators of its functional properties. The research provided the new functional food with the regulatory and technical documentation necessary for its mass production.

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