Berry Raw Materials Research Articles

ЭКСПЕРИМЕНТАЛЬНОЕ ОБОСНОВАНИЕ ПРИМЕНЕНИЯ ЯГОДНОГО СЫРЬЯ В ТЕХНОЛОГИИ ОБОГАЩЕННЫХ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

Berry raw materials contain a whole range of essential ingredients, which have a positive effect on all the functions of the human body. The paper is aimed at the experimental justification of pastry technology with addition of semi-finished products from cranberries and black currants. As a result of an organoleptic evaluation of cake samples with the addition of black currants and cranberries standard organoleptic properties have been stated, a pronounced berry flavor and aroma appear, moreover there is a sour aftertaste. When tasting rich biscuits with berry powder it has been found that the samples differ in a light brown color with the inclusion of powder particles, pleasantly pronounced sweet and sour flavor. These organoleptic properties do not affect the overall quality of muffins and biscuits. Berry raw material is a source of mineral components in the human diet. As a result of studying the mineral composition, a high content of iron, magnesium, manganese and zinc in samples of pastry with dried berries of black currants and cranberries and berry powder has been proven. Berry raw material is a source of complex polysaccharides not digested in the intestinal tract of a man. High concentration of dietary fiber in pastry with berry semi0finished products has been proven experimentally. With the recommended technology and recipe we observe the enrichment of experimental samples of muffins containing dried berries of black currants with essential components: iron-by 20.9–21.6 %, vitamin C-by 18.6 %, dietary fibers-by 18.2 %, and muffins containing dried berries of cranberries are enriched with iron-by 68.8 %, manganese-by 91.3 %. Biscuits containing berry powder satisfy the daily requirement for iron by 35.1–30.9 %, manganese-by 18.5 % and can be attributed to the enriched products according to these indicators. As a result of experimental studies the prospect of using semi-finished products from cranberries and black currants in pastry technology has been proven. Moreover, the products enriched with vitamins, dietary fibers and mineral components retain standard organoleptic characteristics.

The technology of flour confectionery products special recognition for people, who are engaged in mental labor

The purpose of the research is to develop the technology of flour confectionery products using new prescription components of health improvement purposes and to determine its quality indices. As a research object, a variety of flour confectionery products is chosen - cake pop. The control sample was selected cake «Kartoshka». The following organoleptic parameters such as: shape, surface, color, kind of fault, taste and smell are investigated for the samples of confectionery products. The study showed that the cake pop has higher grades. In addition to the organoleptic evaluation, the content of gluten in wheat flour and processed flour confectionery product (sponge cake) was determined using the Ridascreen Gliadin test system. The conducted research has shown that the amount of gluten does not change during heat treatment, therefore this flour confectionery product can not be used by people with celiac disease. The calculation method has established the nutritional and energy value, the content of vitamins and minerals. Determined that calorie cake pop decreased by 16% carbohydrate and 2.4 g Comparing the content of minerals and vitamins found that fluorine content increased 10 times, vitamin B4 7.1 times to 7 times selenium, vitamin B9 in 5.6 times, copper increased 5.5 times, 4.3 times in manganese, vitamin B6 4,1 times B12 4 times the vitamin B5 3.9 times, 3.8 times the magnesium, zinc in 3,3 times, and the content of vitamin C increased 75 times, due to the introduction of fruit and berry raw materials. Experimental studies indicate the expediency of using new prescription components (cranberry, ginger and walnut) in the production of flour confectionery products - a cake of popcorns. It is determined that the use of the proposed ingredients allows the creation of a product of high nutritional value with a simultaneous reduction in energy value, as well as to expand the range of flour confectionery products.

К ВОПРОСУ ПОВЫШЕНИЯ ПИЩЕВОЙ ЦЕННОСТИ КВАСОВ

Today the range of soft drinks offered on the market is quite diverse. The beverages of various price categories are presented, both based on plant raw materials and artificial additives (flavoring agents, preservatives, dyes, etc.). Despite the fact that the range of soft drinks is varied, kvass is in constant and strong demand. Customers expect not only to quench their thirst, but also benefit from it for their body. The aim of this paper is to analyze literature sources, scientific data and experimental materials by Russian authors on improving the nutritional value of kvass. The interest to the kvass as a national product has been increased for the last years, which resulted in the diversification and increase of its overall production and the scale of customer preferences, consequently. The results of the analysis of modern periodical scientific literature and patents of the Russian Federation for inventions concerning the improvement of the nutritional value of non-alcoholic fermentation beverages, both for general and functional purposes, as well as monitoring of the industrial assortment of non-alcoholic fermentation drinks are summarized. It should be mentioned that the research in this field is actively conducted throughout different regions of Russia. The relevance of the development of technology and formulas of non-alcoholic fermentation drinks for mass and functional purposes, taking into account medical and biological requirements and the balance of composition, is shown. Today one of the promising areas for increasing the nutritional value of kvass is the creation of new types of special kvass enriched with various ingredients, including those of plant origin: fruit and berry raw materials, their derivative products, wild and cultivated medicinal plants.

Quality assessment of US-extracts from cranberries

The article presents experimental results of determining physical and chemical parameters, antioxidant activity and macronutrient content in the obtained extracts prepared from fresh and previously frozen cranberries, using the method of ultrasonic extraction. As the experimental setup used the extractor with a submersible ultrasonic emitter. The essence of his work is as follows: the mixture of extractant, and a vegetable substrate in different proportions loaded in a container with emitter, and then include ultrasonic generator. Vibrations of ultrasonic frequency (22 kHz), high frequency excited mechanical vibrations under the effect of which in the treated mixture formed in the zone of intensive cavitation and diffuse to the dissolution of the cellular substrates in the extractant. The extraction process was carried out at a temperature of 20–22 °C for 15 min. Freezing was performed according to the technology shock freezing at a temperature from -35 to -40 °C and to achieve the internal product temperature of -18 °C. As a control examined the extract obtained according to the traditional technology by steeping at a temperature of 85–90 for 5 minutes and further cooling for 2–3 hours. The aim of this work is to evaluate the influence of pre-freezing on the physical-chemical characteristics of the ex-tracts from cranberries, obtained using the method of ultrasonic extraction. The results of the research showed the feasibility of pre-freezing the berries before extraction, the possibility of obtaining extracts with improved functionality(antioxidant activity, content of macroelements, organic acids) and quality (mass fraction of dry substances) of frozen berries that is necessary to substantiate the technological regimes in the practical implementation of the production of extracts using the sequential freezing and ultrasound seasonally adjusted production of berry raw materials.

The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials

The last decade, the negative trend related to the health status of the population. In the structure of power a significant part of the population are violations. According to scientific research Institute of nutrition in our country commonplace latent forms of vitamin deficiency combined with lack of calcium, iron, iodine. With the aim of increasing the production of food products of mass consumption enriched with minerals and vitamins, the use of vegetable raw materials of the Voronezh region is a priority. The human body for normal functioning requires regular consumption of micronutrients. An important role in biological processes in which food is converted into energy, play a micro- and macroelements and vitamins. They provide the protective functions of the body are involved in tissue renewal. However, micronutrients are not synthesized in the body, and water-soluble vitamins, unlike fat-soluble are easily excreted from the body, so they should regularly come directly from food. In the works of foreign and domestic scientists the development of product functionality has received considerable attention. Special contribution study of academicians V. M. Bosnakovski, V. A. Tutelyan, professor B. P. Sukhanov and others In the development of new types of foods must take into account the views of consumers about new products. The paper presents marketing research of the market of Voronezh the survey. The aim of the study was to identify preferences of consumers of functional products. Analyzed socio-demographic profile of respondents the distribution of respondents by education, age of the interviewee, the frequency of consumption by respondents functional products, the preferences of respondents by frequency of consumption depending on the sex of the respondents. The analysis of preferences for specific groups of products, places to purchase products functional purpose, the reasons that motivate respondents to purchase products of functional purpose. From the obtained results it can be conclude that respondents have shown considerable interest in functional products; were young people with higher education who are concerned about their health status; main places for purchasing enriched products are the supermarkets.

ЗБАГАЧЕННЯ РАЦІОНУ ХАРЧУВАННЯ ЛЮДИНИ ФІЗІОЛОГІЧНО АКТИВНИМИ КОМПОНЕНТАМИ ЗА РАХУНОК СПОЖИВАННЯ СОКІВ ТА НАПОЇВ

The main condition of the normal functioning of a man’s boby is presence of the biologically active substances in a man’s food allowance. The aim of the given paper is obtaining of juice mixture (apple, carrot, beet, bleck-fruit ashberry) with оptimum content of physiologically active components. The review of literature sources has been made, the analysis of the chemical composition of fruit and vegetable and berry raw material has been carriden out. The adequate daily norms of vitamins and minerals consumption have been given. The table of optimum recipe of freshly squeezed juices mixture,which provides maximum daily demand of an organism in vitamins and маcro- and microelements, has been presented. The results, obtained by the method of linear programming, have shown optimum composition of the мixture: apple juice – 17,5 %, carrot juice – 31,6 %, beet juice – 31,7 %, black-fruit ashberry – 19,2 %.

Study of microstructure of physically modified starches to justify the use in sauce technology

The results of studies of the microstructure of physically modified starches are discussed in the paper. Data on the gelatinization dynamics of physically modified starches from the impact of technological factors (heat treatment duration, pH change) were experimentally obtained. Fractional composition of starches, which are characterized by monodispersity of starch grains was investigated and substantiated. According to the particle size distribution of starch grains, PMS from waxy maize “Endura” and tapioca “Indulge” are optimal in terms of monodispersity. Experimental data and theoretical principles on the rheological properties of starches allow to assess the gelatinization dynamics at the microscopy level. The results obtained indicate the possibility to use physically modified starches, which meet the functional and technological properties of thickeners, in particular, thermal and acid stability. The results obtained are the basis for developing the technology for new food products - sweet sauces based on fruit and berry raw materials using physically modified starches.

Fatty Acid Analysis of Saw Palmetto (Serenoa repens) and Pygeum (Prunus africanum) using GC-MS

Saw palmetto (Serenoa repens) is a native plant of North America and is most commonly found in Florida. Pygeum (Prunus africanum) is an evergreen tree native to South Africa. Both berry raw material and extracts of saw palmetto and pygeum are found in dietary supplements and are most commonly used to treat symptoms related to benign prostatic hyperplasia (BPH) [1,2]. Saw palmetto and pygeum are rich in fatty acids, and the fatty acid composition of both plants is very similar. The goal of this study was to develop a gas chromatography – mass spectroscopy (GC-MS) method that could be used to chemically distinguish the two species. Briefly, 18 different dietary supplements containing either saw palmetto or pygeum or saw palmetto and pygeum (purchased over-the-counter from different vendors) were extracted in a liquid-liquid extraction using 10ml of methylene chloride. Prior to analysis, each sample was derivatized and analyzed for fatty acid composition. The major fatty acid components of saw palmetto are lauric acid (1), oleic acid (2), and myristic acid (3), and of pygeum are palmitic acid (4), linoleic acid (5), and oleic acid (2). Figures 1 & 2, demonstrate the chromatographic similarities and differences between the saw palmetto, and the pygeum samples. The method proposed here is useful for chemical fingerprint analysis and also for quality control of dietary supplements claiming to contain pygeum or saw palmetto using GC-MS analysis.

Rowanberry Phenolics: Compositional Analysis and Bioactivities

Berries contain a large variety of different phenolic compounds such as anthocyanins, flavonols, tannins, and phenolic acids. Due to variation in the nature and content of the phenolic compounds, the antioxidant effect and other bioactivities of berry phenolics are strongly dependent on the berry raw material as the activities differ between the different phenolic constituents. In the present study, wild rowanberries ( Sorbus aucuparia ) and four cultivated sweet rowanberries, Burka, Granatnaja, Titan, and Zoltaja, were characterized for their phenolic composition and screened for antioxidant, antimicrobial, and antiadhesive activities. The HPLC and LC-MS analyses of phenolic composition revealed that the main phenolic constituents were caffeoylquinic acids, varying from 56 to 80% total phenolics. The cultivated species contained less caffeoylquinic acids and more anthocyanins (up to 28.5%). The phenolics derived from wild rowanberries were significantly effective at inhibiting lipid oxidation both in liposomes and in emulsions, especially when assessed by inhibition of the formation of hexanal (86-97% inhibition depending on concentration). The increase in anthocyanin content in the cultivated species did not result in significantly increased antioxidant activity. Both wild and cultivated rowanberry phenolics exhibited a bacteriostatic effect toward Staphylococcus aureus . In addition, the phenolic extract from Zoltaja was weakly inhibitory toward Salmonella sv. Typhimurium, whereas both Zoltaja- and Granatnaja-derived phenolics retarded Escherichia coli growth. The phenolic extracts of wild rowanberries and Burka showed an inhibitory effect on hemagglutination of E. coli HB101 (pRR7), which expresses the M hemagglutinin. It can be concluded that cultivation of rowanberries resulted in increased anthocyanin content, but this did not diminish their bioactivity in comparison to wild rowanberries rich in caffeoylquinic acids.

Analysis of Anthocyanin Variation in Wild Populations of Bilberry ( Vaccinium myrtillus L.) in Finland

The berries of Vaccinium myrtillus L. are characterized by 15 anthocyanins. To study the variation in the anthocyanins on a south-north axis of about 1000 km in Finland, the berries from 179 individual bilberry plants in 20 populations were analyzed using an optimized RP-HPLC-DAD method. The mean content of the total anthocyanins was 2878 mg/100 g dry weight. There was extensive variation in the anthocyanin contents within and between the populations, suggesting differences in berry raw material. A significantly lower content of the total anthocyanins was observed in the berries of the southern region compared to those in the central and northern regions. Differences in the proportions of anthocyanins were also observed. The delphinidin glycosides dominated in the northern berries whereas the cyanidin glycosides were most common in the southern ones. Exceptional bilberry individuals were found mainly from eastern Finland with very low amounts of anthocyanidin glucosides. This is the first systematic study to reveal the extremely high variation in the content and distribution of anthocyanins in wild bilberries.

Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective

In Finland, berries are part of the traditional diet significantly contributing to the intake of flavonoids and other phenolic compounds. Compositional data on phenolic compounds in berries has been rapidly accumulating and included in the national food composition database. Among the different bioactive substances in berries, phenolic compounds including flavonoids, tannins, and phenolic acids have received considerable interest due to their effects in food and health. A great amount of in vitro evidence exists showing that berry phenolics are powerful antioxidants. However, the antioxidant effect of berry phenolics is strongly dependent on the choice of berry raw material, as the antioxidant activity differs between the different phenolic constituents, including anthocyanins, ellagitannins, and proanthocyanidins. In foods, the antioxidant effect is also influenced by the structure of food. Tannin-containing berries exhibit antimicrobial properties against pathogenic bacteria, thus offering many new applications for food industry. Much of the interest in berry phenolics has focused on cranberries and both cultivated and wild blueberries, although also other berries including black currants, cloudberries, lingonberries, and red raspberries possess promising bioactivities that may have relevance to human health. Antioxidant activity of berry phenolics, in addition to other mechanisms, may contribute to human health, but the possible relationship remains yet to be scientifically substantiated.

Distribution and contents of phenolic compounds in eighteen Scandinavian berry species.

Berries contain a wide range of phenolic compounds in different conjugated forms, a fact that makes their simultaneous analysis a difficult task. In this work, soluble and insoluble phenolic compounds were identified and quantified in 18 species of berries by reversed phase high-performance liquid chromatography combined with diode array detection. The analytical results and literature data were used for the identification of the predominant conjugated hydroxycinnamic acids, flavonol glycosides, and anthocyanins in berries from six families, viz. Grossulariaceae, Ericaceae, Rosaceae, Empetraceae, Elaeagnaceae, and Caprifoliaceae. The study showed distinctive similarities among berry species of the same family in the distribution of conjugated forms of phenolic compounds but differences in chromatographic profiles of conjugates and compositions of aglycones especially in the case of anthocyanins. The chromatographic profiles of chokeberry and the related sweet rowanberry (Rosaceae) were exceptionally similar. These data are informative to studies on the authenticity of berry raw materials as well as to those on the evaluation of berries as sources of phenolic compounds.