Granulated Sugar-Containing Functional Products in Jelly Fillings

Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process. Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry. Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product. Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.

Substantiation of the method of primary processing of Japanese kelp for food production

Химический состав и свойства морских водорослей позволяют с успехом применять их для профилактических и лечебных целей, для приготовления различных пищевых продуктов. В Японском море найдено более 310 представителей зеленых, бурых и красных водорослей. Из бурых водорослей преобладают многочисленные виды ламинариевых (Laminariaceae), наиболее ценной в промысловом отношении является ламинария японская (Laminaria japonica). Первичная обработка свежих водорослей предусматривает их тщательную мойку и вымачивание, но и после этого ее ткани содержат все еще высокие концентрации минеральных веществ, не позволяющие ее дальнейшее использование без дополнительной обработки. Поэтому при обработке ламинарии предусматривают ее варку, которая позволяет улучшить вкус, запах, цвет и консистенцию, а также повысить усвояемость водоросли организмом. Однако при варке в отвар переходит значительное количество водорастворимых солей и органических веществ. Поэтому выбор правильных режимов первичной обработки водорослей, при которых происходят минимальные потери физиологически ценных компонентов и обеспечиваются высокие органолептические показатели, будет способствовать производству широкого ассортимента пищевой продукции на их основе. Целью научно-исследовательской работы является обоснование способа первичной обработки ламинарии для производства пищевой продукции. Предложен способ обработки ламинарии, включающий в себя предварительную выдержку ламинарии в воде при температуре 10…15 °С в соотношении ламинария:вода - 1:2 в течение 20 мин и двукратную варку при температуре 40…50 °С при соотношении ламинария:вода 1:2 в течение 15-20 мин. Установлено, что внесение органических кислот на первом этапе варки способствует улучшению органолептических показателей водорослей. Исчезают специфические вкус и аромат водорослей, консистенция становится менее жесткой. Определены концентрации органических кислот в составе варочных вод: уксусной кислоты 1-3 %, лимонной кислоты 1-2 %. Полученный полуфабрикат при обработке ламинарии предложенным способом можно использовать при производстве разных видов пищевой продукции (сушеной, кулинарии, пресервов и др.). The chemical composition and properties of seaweed make it possible to successfully use them for prophylactic and therapeutic purposes, for the preparation of various food products. More than 310 representatives of green, brown and red algae have been found in the Sea of Japan. Numerous species of kelp (Laminariceae) prevail among brown algae, the most valuable commercially is Japanese kelp (Laminaria japonica). The primary processing of fresh algae involves their thorough washing and soaking, but even after that, its tissues still contain high concentrations of minerals, which do not allow its further use without additional processing. Therefore, when processing kelp, boil it is provided, which allows you to improve the taste, smell, color and consistency, as well as increase the digestibility of the algae by the body. However, during cooking, a significant amount of water-soluble salts and organic matter passes into the broth. Therefore, the choice of the correct modes of primary processing of algae, in which minimal losses of physiologically valuable components occur and high organoleptic characteristics are provided, will contribute to the production of a wide range of food products based on them. The purpose of the research work is to substantiate the method of primary processing of kelp for the production of food products. A method for processing kelp is proposed, which includes preliminary exposure of kelp in water at a temperature of 10…15 °C in a kelp: water ratio of 1:2 for 20 minutes and double cooking at a temperature of 40…50 °C at a kelp: water ratio of 1:2 within 15-20 minutes. It was found that the introduction of organic acids at the first stage of cooking contributes to the improvement of the organoleptic characteristics of algae. The specific taste and aroma of algae disappears, the consistency becomes less rigid. The concentration of organic acids in the composition of the cooking water has been determined: acetic acid 1-3 %; citric acid 1-2 %. The resulting semi-finished product when processing kelp by the proposed method can be used in the production of various types of food products (dried, cookery, preserves, etc.).

PSIX-12 “Lamarin Saldonum” for the raising of milk production of cows

The aim of the research was to establish the effectiveness of the use of the feed additive “Lamarin Saldonum.” The feed additive contains Japanese kelp, milk thistle, to increase the milk productivity during the milking period. The studies were conducted on 40 cows of the black-and-white Holstein breed at the age of 2–4 lactation and the amount of milk for the last lactation not less than 7,500 kg. The cows were divided into 4 groups (GE1, GE2, GE3, GC) of 10 heads in each. Cows GE1, GE2, GE3 received 30 days before calving daily feed additive in doses of 0.1, 0.2, 0.3 g/kg, respectively, for 60 days. In the GC animals didn’t receive the feed additive (control group). Control milking was performed every 10 days. Using of feed additive in the ration increased milk productivity. In the 1st month of lactation, the average daily amount of milk in GC was 24.00±0.93 kg, which is 7.4%, 19.6% (P &lt; 0.01), 7.4% less than in GE1, GE2 and GE3, respectively. In the 2nd month, the highest average daily amount of milk in GE2 and GE3, which is 13.4% (P &lt; 0.01) and 4.6% more than the GC, respectively. In the 3rd month, the average daily amount of milk in GE1, GE2, and GE3 was 30.22±2.44 kg, 39.57±2.68 kg, 35.11±2.59 kg, respectively, which is 6.8%, 39.9% (P &lt; 0.01), 24.1% more than in GC. The mass fraction of fat in milk in animals GE1, GE2, GE3 was 0.2–0.92%(P &lt; 0.01) higher than in GC. In the second month of lactation, the mass fraction of protein in GE2 was higher by 0.24% (P &lt; 0.01), in GE3–by 0.14 (P &lt; 0.05) relative to GC. At the 3rd month of lactation, the protein content in milk was 0.29% higher in GE2 (P &lt; 0.001) and GE3-by 0.21% (P &lt; 0.001) than in GC.

Improvement of an aquaculture site-selection model for Japanese kelp (Saccharinajaponica) in southern Hokkaido, Japan: an application for the impacts of climate events

Liu, Y., Saitoh, S-I., Radiarta, I. N., Isada, T., Hirawake, T., Mizuta, H., and Yasui, H. 2013. Improvement of an aquaculture site-selection model for Japanese kelp (Saccharinajaponica) in southern Hokkaido, Japan: an application for the impacts of climate events. – ICES Journal of Marine Science, 70: . Japanese kelp (Saccharinajaponica) is one of the most valuable cultured and harvested kelp species in Japan. In this study, we added a physical parameter, sea surface nitrate (SSN) estimated from satellite remote sensing data, to develop a suitable aquaculture site-selection model (SASSM) for hanging cultures of Japanese kelp in southern Hokkaido, Japan. The local algorithm to estimate SSN was developed using satellite measurements of sea surface temperature and chlorophyll-a. We found a high correlation between satellite- and ship-measured data (r2 = 0.87, RMSE = 1.39). Multi-criteria evaluation was adapted to the SASSM to rank sites on a scale of 1 (least suitable) to 8 (most suitable). We found that 64.4% of the areas were suitable (score above 7). Minamikayabe was identified as the most suitable area, and Funka Bay also contained potential aquaculture sites. In addition, we examined the impact of El Niño/La Niña–Southern Oscillation (ENSO) events on Japanese kelp aquaculture and site suitability from 2003–2010. During El Niño events, the number of suitable areas (scores 7 and 8) decreased significantly, indicating that climatic conditions should be considered for future development of marine aquaculture.

Aquaculture site selection for Japanese kelp (Laminaria japonica) in southern Hokkaido, Japan, using satellite remote sensing and GIS-based models

Radiarta, I N., Saitoh, S-I., and Yasui, H. 2011. Aquaculture site selection for Japanese kelp (Laminaria japonica) in southern Hokkaido, Japan, using satellite remote sensing and GIS-based models. – ICES Journal of Marine Science, 68: 773–780. Japanese kelp (Laminaria japonica) is an important species cultured and harvested in Japan. The most suitable areas for hanging culture in southern Hokkaido were determined using geographic information system (GIS) models and a multicriteria evaluation approach. Analyses of physical parameters (sea surface temperature and suspended solid from SeaWiFS and MODIS) and available bathymetric data indicated that some 74% (1139 km2) of the total potential area with bottom depths <60 m had the two highest suitability scores. A local sensitivity analysis indicated that suspended solids were more important than temperature in affecting model output. This study demonstrates that GIS databases of different formats and sources can be used effectively to construct spatial models for kelp aquaculture.