Formation of consumer preferences in the fish restaurants menu based on sensory characteristics

The object of research is fish culinary products in the jelly pouring of the menu of conceptual restaurants. The subject of research is the consumer characteristics of gelling fish broth for culinary products based on sensory characteristics. The study used methods for determining the consumer characteristics of fish culinary products based on physical, chemical, aesthetic and sensory analysis. Methods for the preliminary preparation of hydrocolloids as structure-forming agents for the preparation of gelling culinary products with the study of the parameters of the jelly formation process are proposed. The developed ingredient composition of fish culinary products based on low methoxylated pectin and sodium alginate improves the consumer characteristics of the finished dish. This ensures the implementation of strategic decisions in the food industry through the introduction of innovative technologies and the release of products with new consumer and functional properties. It is the new ingredient composition of the fish culinary products in the pouring that opens the priorities in the creation of the wellness products industry with the aim of improving the health of consumers. The active elements of algae are absorbed almost completely through a chemical composition close to that of human plasma. As a result, algae are able to compensate for the lack of elements and contribute to the normalization of metabolism. The use of low-esterified pectin is due to its structure-forming, therapeutic and prophylactic, sorption, antibacterial properties, which are an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage. The use of dietary supplements based on sodium alginate and pectin in food products provide an adjustable texture with new rheological and functional properties, which have a positive effect on the commodity performance of finished products for promotion on the market of healthy food restaurants. On the basis of the sensory indicator, rational parameters of the recipe of fish culinary products in jelly pouring were determined to obtain a transparent, stable, homogeneous elastic consistency, which will expand the range of the wellness menu of restaurants of the Wellness concept.

The effect of the fraction of used tobacco raw materials on the quality of shisha tobacco

Due to the rapid growth in the production and consumption of shisha tobacco in the Russian Federation, it has become necessary to improve the technology using optimal ingredient composition in order to create a high-quality and safe tobacco product. The aim of the research is to improve the technology of manufacturing shisha tobacco based on the optimization of its ingredient composition; to study the influence of the fractional composition of raw tobacco on its quality indicators. Fractional composition of raw tobacco in the production of shisha tobacco, as well as for other tobacco products, is important and affects its quality characteristics. Virginia and Burley tobaccos of the American type are the most demanded ones in the manufacture of shisha tobacco [1]. Sometimes oriental-type tobaccos are used in the bag, which are distinguished by high taste and aromatic qualities. Due to the fact that recently there has been an increase in the demand for Doha Arabian tobacco raw material (this tobacco is known as a high-quality product with a high strength and a pleasant, full and harmonious taste), the idea has arisen to manufacture prototypes of shisha mixtures in which Doha tobacco is used [2]. The article presents the research results: to determine the optimal ingredient composition of hookah tobacco; to study the optimal fractional composition of raw tobacco of various types. As a result of the research the chemical composition of raw tobacco of various types has been analyzed, the tasting and organoleptic evaluation of the prototypes carried out and the tobacco raw material most suitable for the production of shisha tobacco determined; the nicotine content in the condensate of prototypes of shisha mixtures with different fractions of raw tobacco determined; the optimal fractional composition for various types of tobacco raw materials, necessary for the production of a quality product determined.

Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size.

SPECIALIZED BAKERY PRODUCTS FOR THE CORRECTION OF NUTRITIONAL IMBALANCE IN SCHOOL-AGE CHILDREN

The article considers aspects of the development of technology for the production of bakery products for the nutrition of school-age children with a low content of salt (sodium) and sugar, contributing to the correction of nutritional imbalance, prevention and reduction of risk factors for non-communicable diseases. The analysis of retrospective data on the actual nutrition and nutrient deficiency of school-age children of the Republic of Belarus is carried out, the ingredient compositions and individual indicators of the nutritional value of the developed specialized bakery products for the nutrition of school-age children are substantiated. The raw materials, the use of which is possible in the production of specialized bakery products for the nutrition of school-age children, have been studied. The influence of various ingredients (salt, sugar, mineral complexes, inulin) in different dosages on the rheological characteristics, gas-forming and gas-retaining properties of the dough was studied. Based on the analysis of scientific, technical and regulatory literature, the ingredient composition and individual indicators of the nutritional value of the developed specialized bakery products with a low content of salt and sugar are justified. Technologies for the production of bakery products specialized for the nutrition of school-age children (drying, straws) have been developed. The parameters of conducting the technological process in production conditions that provide the appropriate organoleptic indicators of bakery products are established.

Research of Technical and Economic Properties of Material of Porous Fuel Briquettes from the Solid Combustible Waste Impregnated with Liquid Combustible Waste

The study evaluates the impact of the enterprise for production of industrial electronics on the components of the environment, in particular the lithosphere of Kharkiv by solid and liquid combustible waste. The environmental protection technology by the method of waste disposal of solid and liquid combustible substances by improving the technology of production and storage of fuel briquettes with improved ingredient composition, utilization of thermal energy from their combustion in a solid fuel boiler and purification of its exhaust gases been developed. A new ingredient composition of the fuel briquettes has been developed and the technology of their storage has been improved, and a feasibility study has been provided. Rational values of mass-size, technical and economic properties of the fuel briquettes taking into account properties of materials of their solid and liquid components has been defined.

Sulforaphane, L-Menthol, and Dexpanthenol as a Novel Active Cosmetic Ingredient Composition for Relieving Hair Loss Symptoms

Sulforaphane increases the expression of the dihydrotestosterone (DHT)-degrading enzyme, 3α-hydroxysteroid dehydrogenase (3α-HSD) in the liver, which accelerates DHT degradation, thereby inhibiting hair loss in the animal model. In this study, we elucidated its underlying mechanism and demonstrated that sulforaphane has hair loss inhibitory functions in RAW264.7 macrophage cells and Hepa1c1c7 cells at the cellular and gene levels. The gene expression level of an isoform of 3α-HSD, Akr1c2, increased in a dose-dependent manner when these cells were treated with sulforaphane, but there were no significant differences at the gene levels of Akr1c2 and Dhrs9 for the negative control mixture of biotin, dexpanthenol, and L-menthol. These studies indicated that sulforaphane is involved in regulating the gene expression of Akr1c2. To further determine whether this hair product has effects on alleviating hair loss symptoms, clinical trials were also conducted for 18 weeks. We performed a visual evaluation of the parietal and frontal lines of 23 patients before and after using the product, and then calculated the total number of hairs. This clinical study showed that the parietal lines and bangs visually improved and the number of hairs increased by 6.71% from before using the test product to 18 weeks after using the test product. Taken together, these cellular and clinical studies strongly suggest that sulforaphane may be an active ingredient that significantly alleviates hair loss symptoms.

Study of Phyto-ingredients of Wild Berry Juice

В настоящее время к одним из наиболее приоритетных направлений пищевой промышленности относят разработку функциональных продуктов питания на основе экологически чистого сырья естественного происхождения, в том числе ягодного. При разработке новых продуктов с защитными свойствами важно учитывать ингредиентный состав сырья, оказывающий лечебно-профилактический эффект, и с этой точки зрения ягоды малины и брусники заслуживают особого внимания. С целью максимального извлечения и сохранения природных, физиологически-функциональных компонентов дикорастущих ягод (витаминов, микро- и макроэлементов, фенольных, пектиновых соединений и др.) были разработаны и созданы мультиэнзимные композиции для предобработки ягод брусники (МЭКб) и малины (МЭКм). Большой интерес вызывали исследования состава и содержания красящих веществ в исследуемых образцах. В качестве структурных элементов антоцианов в соке малины и брусники, а также в их ферментативных соках установлены дисахариды, основной структурный компонент которых - цианидин. Количественное содержание антоцианов в соке брусники и малины составило 305,4 и 106,2 мг/дм3, а в ферментативном соке брусники (БФС) и малины (МФС) - 553,7 и 146,4 мг/дм3, соответственно. Высокое содержание красящих веществ - важный критерий для использования БФС и МФС в качестве источника натуральных красителей. Установлена более высокая антиоксидантная активность в БФС и МФС (соответственно в 1,3 и 1,5 раза) по сравнению с соком, полученным без применения ферментных препаратов. Следовательно, ферментативный сок ягод обладает высокими антиоксидантными свойствами и служит источником натуральных красителей, поэтому его можно рассматривать как перспективный сырьевой полуфабрикат при производстве продуктов питания функциональной направленности, оказывающих благотворное регулирующее действие на организм человека. Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

Identification characteristics of non-smoking tobacco products

Modern trends in the reduction of cigarette consumption have led to the spread of smokeless tobacco and non-tobacco nicotine-containing products [1]; their variety creates certain problems with the identification of products in this segment. Sucking tobacco (snus) has been banned in the Russian Federation for wholesale and retail trade since 2015, but it is a product similar to chew- ing tobacco in packaging, ingredient composition and physiological effects. Therefore, establishing the identification characteristics of chewing tobacco is an urgent task. The attitude towards chewing tobacco is controversial. The absence of the smoldering / burning process characteristic of cigarettes indicates a decrease in the harmful effect on the human body. At the same time, the physiological ef- fect on the consumer is based on the effect of nicotine extracted from tobacco through the oral mucosa. Consumer indicators of samples of smokeless tobacco / non-tobacco nicotine-containing products have been investigated: moisture content, fractional composition and nicotine content. The moisture content of samples of non-smoking products ranges from 19,0 % to 36,5 %. The nicotine content in the investigated tobacco / non-tobacco products is 0,3–2,4 % / 1,0–8,8 % respectively. To establish the identification signs of smokeless tobacco products the following methods have been used: product fractionation, optical microscopy, spectrophotometry, and liquid chromatography / tandem mass spectrometry (LCMS / MS). The main feature of the difference between smokeless tobacco products and non-tobacco nicotine-containing products has been determined – the presence of tobacco in the ingredient composition, confirmed by the structure of the product and the content of specific tobacco nitrosamines. As a result of the research, experimental data were obtained on the quantitative determination of the content of tobacco specific nitrosamines by the LCMS / MS method in smokeless tobacco products. The main identification feature of chewing tobacco has been established: the presence of raw tobacco in the ingredient composition with a coarse fraction content is at least 15 %.

Investigation of qualitative indicators of non-tobacco nicotine-containing shisha mixtures: consumer characteristics and nicotine content

Shisha tobacco and non-tobacco nicotine-containing shisha mixtures are an alternative way of consuming nicotine with a potential reduction in toxicological risk apart from smoking cigarettes. The Federal Law of July 31, 2020 N 303-FZ «On Amendments to Certain Legislative Acts of the Russian Federation on the Protection of Citizens’ Health from the Consequences of Consuming Nicotine-Containing Products» [1] equated the consumption of nicotine-containing products with the traditional use of tobacco. The absence of state regulation predetermines the relevance of conducting large-scale studies of both shisha tobacco and non-tobacco nicotine-containing shisha mixtures. The specificity of the product consumption in this segment is the production of a highly dispersed aerosol that occurs without the combustion / smoldering process. The variety of the ingredient composition of nicotine-containing shisha mixtures determines the consumer properties and the toxic load of the aerosol produced. Assessment of the toxic effects of an aerosol should take into account the concentration of the ingredients in the mixture, the nicotine content and their transfer to the aerosol. The methods for determining the composition of nicotine-containing products have been updated in the laboratory of technology for the production of tobacco products of the FSBSI RSRITTP [2] over the past years. The article presents the results of studies to determine the content of glycerin and propyl- ene glycol, which determine the consumer properties of the product and nicotine as the main factor that determines the potential level of toxic risk of the product in shisha tobacco and non-tobacco nicotine-containing shisha mixture. The result of the research: the dependence of the tasting assessment on the content of VG glycerin in the ingredient composition of the mixture has been revealed. Insufficient glycerin content is the reason for the weak ability to form a saturated dense aerosol. The content of nicotine in the studied samples of shisha mixture has been determined and transition of nicotine into aerosol has been established.