The use of semi-finished products from whole-ground sprouted grain in the production of sweet dishes

В статье представлены результаты научных исследований по разработке рецептуры и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна (ППЗ), в состав которого входят измельченные пророщенные зерна (пшеница - 14 %, рожь - 44 %, ячмень - 14 %, овес - 28 %) с размером частиц 200-400 мкм. Результаты исследования пищевой ценности ППЗ указывают на высокое содержание белка (12,4 %), пищевых волокон (11,7 %), жиров (2,9 %), витамина С (5,9 мг/100 г), энергетическая ценность составляет 321,1 ккал. Целью исследования является разработка рецептур и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна вместо традиционных ванильных сухарей. Изучена возможность замены основного рецептурного компонента сухарей ванильных на ППЗ в рецептуре пудинга сухарного. Образец № 1 - пудинг с 25 %-ной заменой сухарей ванильных на ППЗ, образец № 2 - 50 %, образец № 3 - 75 %, образец № 4 - 100 %. В рецептуру пудинга из ППЗ был добавлен ванилин для формирования соответствующего вкуса. Установлено, что по органолептическим и физико-химическим показателям наиболее сбалансированным является образец с полной заменой ванильных сухарей на ППЗ. Кроме того, разработанный образец обладает меньшим содержанием жиров (на 16,7 %), по сравнению с контрольным образцом, уменьшилось содержание углеводов: моно- и дисахаридов (на 11,1 %), крахмала (на 9,3 %). Также увеличилось содержание пищевых волокон (на 457,1 %). Использование предложенного полуфабриката в технологии сладких блюд позволит не только расширить ассортимент, но и повысить пищевую и биологическую ценность изделия. The article presents the results of scientific research on the development of the formulation and technology of pudding using a semi-finished product from whole-ground sprouted grains (SPSG), which includes crushed sprouted grains (wheat - 14 %, rye - 44 %, barley - 14 %, oats - 28 %) with a particle size of 200-400 microns. The results of the study of the nutritional value of SPSG indicate a high content of protein (12.4 %), dietary fiber (11.7 %), fat (2.9 %), vitamin C (5.9 mg / 100 g), energy value is 321.1 kcal. The aim of the research is to develop recipes and technology for pudding using, instead of traditional vanilla rusks, a semi-finished product from whole-ground sprouted grains. The possibility of replacing the main recipe component of vanilla rusks with SPSG in the recipe for rusks pudding has been studied. Sample No. 1 - pudding with a 25 % replacement of vanilla rusks with SPSG; sample No. 2 - 50 %; sample No. 3 - 75 %; sample no. 4-100 %. Vanillin was added to the SPSG pudding formulation to create the appropriate flavor. It has been established that in terms of organoleptic and physicochemical indicators, the most balanced sample is with a complete replacement of vanilla rusks at the SPSG. In addition, the developed sample has a lower fat content (by 16.7 %) compared to the control sample, the content of carbohydrates decreased: mono- and disaccharides (by 11.1 %), starch (by 9.3 %). The content of dietary fiber also increased (by 457.1 %). The use of the proposed semi-finished product in the technology of sweet dishes will not only expand the range, but also increase the nutritional and biological value of the product.

Nutritional quality of some non-alcoholic beverages from the Romanian market

In the recent years, young consumers choose to consume from the category of soft drinks, without acknowledging that their health may be endangered. To this end, we aim to contribute to the real scientific estimation of the nutrient intake from a number of 20 waters with vitamins and minerals having a reduced addition of fruit extract (1-3%), compared to juices that have 10-30 % fruits extract, from those sold in Romania. We analyzed the presentation of the nutritional declaration, the quality of the additives and the profiling of nutrients through the SENS system. The obtained results classify the products in the category of those with low energy value and in the category “significant sources of vitamins and minerals”; there are from food classes 2 and 4, as a nutritional profile

Chemical composition, vitamins, and minerals of family farming biribiri (Averrhoa bilimbi L.) in the Middle Doce River region, Minas Gerais, BrazilTítulo 12

ABSTRACT: This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region (Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.

The usage of niche seeds flour in cupcake production technology

Flour confectionery products occupy an important place in the diet of the population of our country, and the world and are in great demand. A significant disadvantage of this group of products is the low content of vital essential substances, such as vitamins, minerals, dietary fiber, etc., and the high content of carbohydrates and lipids. Demand for these products necessitates the need to adjust the chemical composition of these foods. One of the most famous representatives of flour confectionery is cupcakes. In the recipes of cupcakes, the largest share occupies such types of refined raw materials like wheat flour, granulated sugar, fats, which cause an imbalance in their chemical composition, low nutritional value, and high caloric content. As biologically active additives of plant origin, flour from the seeds of various niche crops (flax, hemp, sesame, amaranth, etc.) can be added to the cupcake recipe. After all, this type of raw material is valuable for its composition (the content of proteins, fats, essential amino acids, and fatty acids, vitamins, minerals, etc.) and health properties. The recipe for cupcakes enriched with flour from the seeds of niche crops has been developed. The prototype for the study was chosen recipe for the cake “Stolychnyi”. Hemp, flax, pumpkin, and sesame flour were chosen as raw materials. Organoleptic, physicochemical quality indicators, nutritional, and energy value of finished products are determined. Based on the results of the organoleptic evaluation of cupcake samples, determination of their physicochemical quality indicators, comparison with the production sample, we recommended the introduction of a cupcake enriched with low-fat hemp flour. The protein content in this sample was 8.85 g/100 g, fat – 17.83 g/100 g, carbohydrates – 51.8 g/100 g, energy value – 396.85 kCal / 100 g of product. Due to the functional properties of hemp flour, the resulting product can be attributed to health products.

The Need for Production Volumes of Main Agricultural Products as an Integral Part of the Russian Agrarian Policy

The agrarian policy pursued in Russia is primarily aimed at ensuring food security, the main components of which are the economic and physical availability of food to the population. However, the indicators approved in the regulatory legal acts on food security monitoring do not contribute to its objective assessment. They can be used to assess the overall state of food security. A more in-depth analysis is needed for a more objective assessment of the economic availability of food to the population of the Russian Federation, which requires, among other things, changes in the methods of calculating food independence, taking into account the share of household disposable resources used to purchase food. It is also necessary to take into account the energy value of food, the quality of food consumed, etc. To do this, it is necessary to significantly expand the information base on the food consumed, including taking into account its quality and energy value. The paper attempts, based on the available analytical data, to assess the economic availability of food for households depending on their income, as well as in the context of socio-demographic groups, to identify the main factors constraining bringing the level of food consumption to rational norms.

Improvement of cottage cheese technology

In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number of components of the cottage cheese with the addition of linseed oil was selected, a technological scheme was developed. Physicochemical and microbiological changes were investigated, and the energy value of the resulting product was calculated. (per 100 g of product: 774kj/178 kcal: fats 10.42 g (52%); protein 18 g (40%); carbohydrates 3.3 g (8%)).

Biochemical evaluation of grain quality parameters of soybean varieties from the world collection of VIR in the conditions of the Lower Volga region

In 2019-2020, biochemical evaluation of grain quality indicators of soybean varieties from the VIR collection by main groups of nutrients under the conditions of the Lower Volga region was conducted. The differences and peculiarities of the gross energy value of grain were revealed according to the results of the research. The samples with high content of protein and fat in the grain were selected for further use in various directions of selection work on this crop. The coefficient of variation of biochemical grain parameters in soybean varieties varied between 2.7-8.7 %, which indicates its low variability. Keywords: SOYBEAN, BREEDING, WORLD COLLECTION VIR, BIOCHEMICAL EVALUATION, GRAIN QUALITY, GROSS ENERGY VALUE

Electronic Polarizability and Optical Basicity of BaO-B2O3-TeO2 Glass System

[(TeO2)0.7(B2O3)0.3]1-x (BaO)x, x = 0.00, 0.05, 0.10, 0.20, 0.25, 0.30 and 0.35 mol fraction glass series were successfully synthesized by conventional melt quenching method. Amorphous phase of all samples was confirmed through X-ray diffraction while optical properties were determined using UV-VIS spectrophotometer. Fourier Transform Infrared (FTIR) analysis showed that the glass structure consisted of TeO3, TeO4, TeO6, BO3 and BO4 structural units. The optical band gap energy, Eopt which was calculated from Tauc’ plots decreased as the amount of BaO increases, whereas, the Urbach energy value increased. The increase in Urbach energy value was attributed to the increase of defects in glass structure. The refractive indices of glass were found to increase along with the increased amount of BaO, due to the high polarization and high density of host material and glass modifier. The molar polarizability, αm, oxide ion polarizability, αo2- and optical basicity, Λ of the glasses are calculated by Lorentz-Lorenz equation. The glasses were found to possess αm values between 8.106 – 8.489 Å3, and αo2- values between 3.303 to 4.772. Meanwhile, optical basicity increases from 0.115 to 0.893.