PENGARUH TEPUNG BUAH NIPAH TERHADAP KARAKTERISTIK BISKUIT TINGGI SERAT

The amount of fibre consumption in Indonesia is lower than recommended by WHO. The use of nypa flour as wheat substitution in biscuit formulation is able to increase fibre content in biscuit. The aims of this research were to determine the effect of Nypa fruticans flour to the physicochemical and sensory properties of high-fiber biscuit. This research used a completely randomized design (CRD) with the concentration of Nypa fruticans flour (0, 10, 20, 30, 40, 50, and 60%) as the treatments. Data was analysed by ANOVA and DnMRT at 95% confidence level. The result showed that Nypa flour had 10% water content , 3,18% crude fiber content and color characteristic L * = 87,57; a * = -3,33; and b * = 20,17. The concentration of Nypa flour significantly affect water and crude fiber content, color characteristic, crispyness and grit, but did not significantly affect hardness, spread ratio, color (sensory), taste, aroma, overall acceptance and multiple comparison. The concentration of 40% nypa flour was the best treatment to produce high-fiber biscuit with 2,78% water content, 1,47% crude fiber content, hardness 1301,3 gF, spread ratio 5,15, color characteristic (L * = 75,51; a * = 0,18; b * = 30,00), color description (brownish yellow), slightly crunchy, rough, taste (rather liked), aroma (rather liked), and overall acceptance (rather liked). Multiple comparison tests showed that the biscuit favored by panelists similar to the reference biscuit.

RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING

Using the rapid method of digital image analysis by the developed scanning flour analyzer the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat of three years of harvest (2017–2019), namely the «yellowness» indicator and the color characteristic in the blue part of the spectrum, were determined. The semolina color was also evaluated by the Konica Minolta CR-410 colorimeter. It is established that the «yellowness» indicator and the color characteristic in the blue part of the spectrum did not change within the first 5 to 6 days after grinding. The change of these indicators for all the samples is observed in the period from 6 to 20 days after grinding, there with the «yellowness» indicator decreased by 25 to 40 relative units, the color characteristic in the blue part of the spectrum increased on average by 133,75 relative units. Over the next three months, there was no change of color (by both indicators). In the course of experimental work the optical properties change depending upon carotenoids content of flour (semolina) during its ripening was shown. The correlation dependence between the «yellowness» indicator of flour (semolina) and its carotenoids content is characterized by a high approximation coefficient. The dependence of the color characteristic of flour in the blue part of the spectrum on the content of carotenoids is characterized by an approximation coefficient equal to 0.9358, and is described as a polynomial equation. It shows, that with a low carotenoid content, the considered indicator is higher by an average of 1100 relative units compared to the color of samples with a carotenoid content from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest carotenoids content remained practically the same. During 78 days of storage, there was no significant change of color characteristics of the industrial flour samples, studied from the eleventh day after grinding — 5–8 times higher than the average repeatability of the measurement results.

Study of color characteristics of wine materials for white sparkling wines

Представлены результаты исследований физико-химических и органолептических показателей белых столовых виноматериалов урожаев 2015-2019 гг. Установлена зависимость цветовых характеристик от содержания полимерных форм фенольных веществ. Проведена дифференциация белых столовых виноматериалов по цветовой характеристике (от светло-соломенного до интенсивно-соломенного) с установлением диапазонов и средних значений основных и дополнительных показателей для каждой цветовой подгруппы. На основании статистической обработки экспериментальных данных предложен подход к характеристике особенностей окраски виноматериалов, включающий определение физико-химических показателей и расчет классификационных индексов, позволяющих определить предпочтительную цветовую характеристику. Получены формулы для расчета классификационных индексов для выбранных цветовых подгрупп в зависимости от интенсивности окраски. The results of study of physicochemical and organoleptic parameters of white table wine materials of 2015-2019 crop years were presented. The dependence of color characteristics on the content of polymer forms of phenolic substances was established. The differentiation of white table wine materials by color characteristics (from light straw to rich straw) was carried out with the establishment of ranges and average values of the main and additional parameters for every color subgroup. Based on the statistical processing of experimental data, we proposed an approach to characterize the distinctive features of the color of wine materials, including the determining of physicochemical parameters and calculation of classification indices, allowing to determine the preferred color characteristic. Formulas for calculating classification indices for selected color subgroups depending on the color intensity were obtained.

Análisis de concordancia de atributos en color de piezas galvanizadas

The objective of this work is to establish the reliability of the measurement system by attributes in the color characteristic for the galvanized parts as final product. Six operators were evaluated with 30 samples of galvanized metal parts cold and hot rolled in a proportion of 50% of accepted parts and 50% rejected by the quality staff of the Techengineering plant in the city of Aguascalientes, Aguascalientes, under a criterion of passes-does not pass. To carry out the study, the attribute agreement analysis tool of Minitab®16 was used. According to the Fleiss Kappa coefficient and confidence intervals generated in the report, it was established that the accuracy of the system is valued between excellent and good and the accuracy as good marginally, with this information it was possible to establish strategies to improve the measurement system.