Determination Of Quality Indicators Research Articles

БИОПРОДУКТ ДЛЯ ПРОФИЛАКТИЧЕСКОГО ПИТАНИЯ

The purpose of the study is to develop technology for a preventive bioproduct based on raw milk, enriched with plant components and probiotic cultures. Objectives: creating a biological product with a good mutual combination of ingredients of plant and animal origin, allowing to obtain high nutritional and biological value in the final product; determination of quality indicators and sanitary-significant indicators of the finished enriched bioproduct. Research was carried out at the Siberian Cossack Institute of Technology and Management (branch of the FSBEI HE Moscow State University of Technology and Management named after K.G. Razumovsky) using the production and laboratory facilities of VNIMI-Sibir LLC (Omsk). The main characteristics of the enriched product are planned: high protein-energy index, high content of macro- and microelements and probiotic microorganisms. In order to comply with all the declared characteristics of the product with preventive properties, it was decided to use curd cheese obtained by the acid method using the enrichment of probiotic microflora as the basis for the dessert bioproduct. In the course of research, the composition of a combined starter was experimentally selected, consisting of a monospecies lyophilized concentrate of thermophilic streptococci of the species Streptococcus thermophilus “BK-Uglich-TNV” and a complex probiotic culture AiBi B6.10MIX (Bifidobacterium sp., Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus ). The study investigated the feasibility of using natural frozen cranberry puree, pine nut seeds and apple pectin in the recipe as functional plant ingredients, which were introduced into dairy raw materials to enrich the dessert bioproduct with biologically active nutrients. A dessert bioproduct was developed with a high protein content (animal and vegetable) and high probiotic properties (Lg number of cells, CFU/1 cm3: lactic acid bacteria – 10.14 ± 0.1, bifidobacteria – 7.15 ± 0.1) and organoleptic characteristics, enriched with macro- and microelements, vitamins and dietary fiber, which is recommended for use in preventive nutrition.

Determination of quality indicators of marmalade with addition of multi-component fruit and berry paste during storage

The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, aroma and good absorption by the body. This delicacy is characterized by the absence of fat, high sugar content and the presence of functionally physiological ingredients. Due to the growing interest of consumers in products of increased nutritional value, the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been improved. New confectionery products must first of all be safe for human health, therefore, organoleptic, physicochemical and microbiological indicators of the quality of marmalade were determined during storage. In terms of organoleptic quality indicators, both control and experimental marmalade samples have high quality indicators during the shelf life. The storage duration affects the consistency of the marmalade, which becomes protracted after 3 months of storage and contributes to a decrease in the color saturation of all samples. The loss of the mass fraction of moisture in the control sample of marmalade up to 6.1 % and the sample with fruit and berry paste – up to 5.0 %, an increase in acid accumulation by 4.0–20.6 % for the control and by 4.0–20 % for the sample marmalade with pasta. It is noted that the content of reducing substances increases in the control sample by 18.0–50.0 %, which is 11.8–15.0 %, and in the sample with the addition of paste – by 10.8–36.9 %, which is 12.3–15.2 %. The data obtained is admissible and meets the established quality requirements in accordance with the requirements of regulatory documents. Microbiological quality indicators have been determined and it has been established that new samples of marmalade with multicomponent paste, both freshly prepared and after a guaranteed shelf life, comply with the standards of all current requirements for the quality of food products. The safety of jellied fruit marmalade on agar with the addition of multicomponent fruit and berry paste from apples, quince and black currant has been proven during the guaranteed shelf life of 3 months.

Determination of quality indicators of soft drink with pomelo juice and optimization of its component composition

Determination of quality indicators of soft drink with pomelo juice and optimization of its component composition

CERTIFICATION OF VEGETABLE OILS AND QUALITY CONTROL IN THE TECHNOLOGICAL PROCESS OF PRODUCTION

The article reviewed the certification and quality control of the technological process for the production of vegetable oil. There is a procedure for packaging, quality control of products, determination of quality indicators and quality control of finished products. The procedure for using refined cottonseed oil and its varieties, the requirements for placement and storage of vegetable oils, as specified in the regulatory documents, the quality control of vegetable oils and other solutions for cottonseed oil are provided. The gas analyzer shows a solution for measuring the amount of solution by painting the tubes of a mixture of gas and air in oil. Detailed information on the production of vegetable oils, the cost of raw materials, the level of fat content of cotton seeds and the methods used to produce oil from cotton seeds. Methods for certification of vegetable oils, types of quality control, methods of testing and quality determination are presented. It was shown that the procedure for refined production of cottonseed oils and their types, as well as the state of the product classification of products based on the method of producing vegetable oils for consumer purposes, analysis of the sequence of refined oils and refining processes.

Complementary Use of Multi-dimensional Gas Chromatography and Proton Transfer Reaction Mass Spectrometry for Identification of Rapeseed Oil Quality Indicators

The change of concentration of various volatiles generated during frying may be an indicator of oil quality. Chemical compounds such as aldehydes, ketones, alcohols and carboxyl acids are the products of oxidation during thermal degradation of edible oils. Shown in this work is a complementary use of GC×GC-TOFMS and PTR-MS for the detection and determination of quality indicators of rapeseed oil. The former technique was used for the identification of potential markers and the latter for their quantitative determination. As a result of the GC×GC analysis, it was determined that 2-pentanone, heptane, octane, 1-heptanol and nonanal can be considered indicators of thermal degradation of rapeseed oil. Using PTR-MS, it was possible to monitor the concentration of these volatile indicators in real time. Based on the results of the analysis and of the reference method, it was concluded that 1-heptanol is best suited for the role of a quality indicator of thermal degradation of rapeseed oil.

BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY

The analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.

Опыт проведения межлабораторных сличительных испытаний по определению показателей качества лекарственных средств и фармацевтических субстанций

Опыт проведения межлабораторных сличительных испытаний по определению показателей качества лекарственных средств и фармацевтических субстанций