Mass Fraction Of Dry Substances Research Articles

Enzyme Preparation Characteristics and New Technical Solution Development for Bioconversion of Collagen-Containing Raw Materials

One of the modern challenges facing the food and processing industry is the rational and resource saving technology development for the secondary resources use including collagen containing raw materials. Raw materials bioconversion is a promising solution method for the problem. A man run the research on the enzyme preparation use as hydrolysates of food raw materials including for the meat processing industry; studied the technological solutions appeared in the scientific and technical literature; identified the strengths and weaknesses of hydrolysis methods. Based on the studied data, the authors developed technological approach to the bioconversion of the broiler chicken skin. The developed approach consists in the technological preparation of collagen containing raw materials, its grinding, processing with an enzyme preparation from secondary fish raw materials for 15 minutes at a temperature of (3 ± 2)°C in a refrigerating chamber followed by filtration, regrinding and drying at a temperature of (41 ± 2) °C. According to the results of the conducted studies, the enzyme preparation is capable of collagen compound hydrolyzing, the proteolytic activity is 2.9 U/g. The enzyme preparation is a light-yellow substance with a faint specific aroma, a liquid, slightly viscous consistency. The mass fraction of dry substances in the enzyme preparation is 44%, the mass fraction of protein is 15%. Broiler chicken skin processing with an enzyme preparation resulted in a fine-grained free-running powder of light-yellow color with a mass fraction of 81.1% protein, 14.2% fat, 4.7% moisture, and 64.4% collagen. The ways of using the obtained collagen fermentolysate have been determined. The developed technology of using broiler chicken skin treated with an enzyme preparation is a new modern technical solution in the bioconversion of collagen containing raw materials. A man can exploit it in the food technology of meat pates and minced meat.

Formation of the structure of low-calorieice cream with vegetableing redients

The quality of ice cream depends on many factors: raw materials, recipe, production and storage conditions, etc. The choice of ingredients during the manufacture of ice cream is an important factor that not only affects the nutritional value and functional orientation, but also the formation of the structure of the final product. Low-calorie ice cream, in terms of its composition and characteristics, best meets the requirements for healthy food products. However, in low-calorie ice cream, the mass fraction of moisture is too high (about 70 %), as a result of which noticeable ice crystals form in it during freezing. Therefore, in order to improve the organoleptic and rheological indicators of low-calorie ice cream, it is necessary to increase the mass fraction of dry substances by using milk processing products, namely, skimmed milk powder (SMP) and whey concentrates (whey protein concentrate (WPC), dry demineralized whey (DWW), vegetable (apple powder) ingredients, including grain (rice and sesame flour), dietary fibers (inulin, etc.). The purpose of the work was to study the influence of whey concentrates and plant ingredients on the formation of the structure of low-calorie milk ice cream during its production. The article presents the results of research on the dispersion of structural elements of low-calorie ice cream mixtures and structural-mechanical properties based on indicators of effective viscosity and activation energy. It was established that with an increase in the shear rate, there is a decrease in the effective viscosity indicators in all samples of milk mixtures for ice cream. The presence of whey and vegetable components in ice cream mixes helps to increase the consistency coefficient and activation energy. Moreover, in the milk mixture with WPC and rice flour, these indicators are 2.8 times higher than the indicators of the control, which is represented by a traditional type of milk ice cream. As a result of the study of the microstructure of the low-calorie mixture samples, it was established that after processing, the low-calorie ice cream test samples are more saturated with air, and, therefore, their whippedness is higher compared to the control. It is shown that the air bubbles in the experimental samples are homogeneous and evenly distributed over the entire surface of the ice cream. At the same time, the content of finely dispersed air bubbles in experimental ice cream samples with sizes from 1 to 30 microns is in the range of 29-43 %, in contrast to the control, in which it is 18 %. It has been experimentally proven that the addition of whey concentrates and vegetable ingredients to the ice cream mixture followed by processing contributes to the formation of a homogeneous structural frame with an even distribution of components in the finished product. The obtained research results confirm the significant influence of the viscosity of the mixtures on the whipping of ice cream and the size of dispersed air particles. Key words: low-calorie ice cream, mixture for low-calorie ice cream, whey concentrates, vegetableingredients, rheological indicators, microstructure.

S. Bazhay-Zhezherun, М. Antonіuk KAVBUZ PROCESSING PRODUCTS – A SOURCE OF NATURAL FOOD SORBENTS

The nutritional value of the kavbuz was studied, considering that it is a molecular hybrid of the pumpkin, research data compared to the content of important nutrients in the pumpkin. The main technological parameters of obtaining kavbuz puree are substantiated. The physico-chemical and organoleptic indicators of the quality of the finished product were studied. It was investigated that the total dietary fiber content in kavbuz puree is 3.2%, in particular, the fiber and hemicellulose content is 1.7%, water-soluble and water-insoluble pectin, respectively, 0.62 and 0.88%. It has been studied that in the process of preparing kavbuz puree, the vitamin content decreases by 15...30% compared to the raw material and is: vitamin E – 0.9 mg, P – 45.4 mg, β-carotene – 8.4 mg, B4 – 78 .5 mg, flavonoids – 253 mg per 100 g of product. It is advisable to use the squeezes that remain after squeezing the juice from the pulp of the kavbuz to obtain a kavbuz-pectin paste. We have developed a principle-technological scheme for obtaining kavbuz-pectin paste, substantiated the main parameters of the process. The main indicators of the quality of a pectin-containing product have been determined. The physico-chemical parameters of kavbuz-pectin paste were studied: the mass fraction of dry substances (by refractometer) is 12.5%, the mass fraction of pectin substances is 0.9%, the total acidity (in terms of malic acid) is 0.4%. The organoleptic parameters of kavbuz-pectin paste were determined by a descriptive method. In appearance, kavbuz-pectin paste is a paste-like homogeneous, evenly rubbed mass with minor inclusion of pulp particles; the product has a sweet-sour, clean, kavbuz-like taste, with a pleasant vegetable smell, and a rich orange color. The resulting products of kavbuz processing – puree and kavbuz-pectin paste can be used to obtain products in public catering establishments (mousses, jellies, casseroles, etc.), in the production of bakery and confectionery products for functional and medical and preventive purposes.

The prospects of using apples and pears to obtain biologically active substances

Relevance. Apples and apple juices are healthy food products with a large amount of biologically active substances. The polyphenols contained in them are powerful natural antioxidants. They prevent the development of many chronic heart diseases and have many pharmacological properties. Thus, polyphenols increase the resistance of blood vessels, improve blood circulation, protect elastin and collagen fibers, and serve as fundamental elements supporting skin tissues. Apples contain such practically valuable substances as pectins. At the same time, in fresh apples, protopectin prevails over soluble pectin and makes up 52.3– 97.0% of the total amount.Methods. The objects of the study were the fruits of apple varieties: Voskhod, Talgar Bayterek, Sarkyt and Saya, as well as pear varieties: Bostandyk, Nagima, Sylyk, Zhazdyk. The fruits of apples and pears were harvested from September to mid-October 2021 in Saryagash district, in the farm "Tenge". Experimental data were obtained in the laboratory of the South-Kazakhstan University named after M. Auezov. At the first stage of the study, the quality of apples was determined in accordance with the requirements of GOST R 54697–2011. At the second stage, physico-chemical parameters were determined according to standard methods. The content of soluble solids was determined by the refractometric method using a refractometer, at ambient temperature 20±0.5 °C, The mass fraction of dry substances was determined by the refractive index. The sum of sugars — according to the Bertrand method.Result. Studies have established that the fruits of all studied varieties of apples and pears grown in Kazakhstan, according to organoleptic and physico-chemical indicators, contain high levels of chemicals and phenolic compounds, but the most valuable source of biologically active substances were apples of variety Baiterek and pears of variey Zhazdyk.

ПОВЫШЕНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК СВЕТЛОГО ПИВА ПРИ ИСПОЛЬЗОВАНИИ НЕСОЛОЖЕНОЙ ОБЖАРЕННОЙ ГРЕЧИХИ

The possibilities of using vegetable raw materials to increase the organoleptic, physico‑chemical and microbiological qualities of light beer are presented. Investigation of the effect of enrichment of  beer with unsalted buckwheat in the production process on the dynamics of changes in the mass fraction of dry substances, on the dynamics of changes in the volume fraction of ethyl alcohol, as well as the physiological state of brewing yeast during the main fermentation. Based on the organoleptic evaluation, a positive result was revealed when adding unsalted buckwheat to beer

Technological aspects of whey by-products use in the production of zephyr of improved quality

The research in the field of sugar-free zephyr production with the use of milk whey by-products - whey permeate powder and whey protein dry concentrate - is presented. The quality indicators of the ingredients used are investigated, their characteristics and nutritional value are presented. The foaming properties of dry whey protein concentrate were evaluated in order to establish the optimal content of dry substances of the protein solution for its further use in the production of confectionery masses of foamy structure. The greatest maximum value of the foaming ability (403%) was observed when using solution with a mass fraction of dry substances (24%) with the addition of citric acid in the amount of 0.8% (pH of the solution - 4.1). When replacing white sugar with permeate in zephyr production and using molasses in greater amount than in the control sample, the viscosity of zephyr mass decreases to a greater extent, the volume of foam, its stability and dispersion increase. The developed samples of zephyr, in comparison with the control sample, have a lower density 1.2-1.3 times. Also, they do not contain white sugar, have a reduced total carbohydrate content 1.2-1.3 times. The content of easily digestible carbohydrates is reduced 1.5-1.7 times, which in turn made it possible to obtain products of moderate sweetness, increased protein content 1.1-1.6 times, reduced calorie content 1.5-1.6 times, decreased glycemic index 1.5-1.6 times.

Влияние кормовых добавок на качественные характеристики козьего молока и пищевую ценность получаемых из него кисломолочных продуктов

Aim. To study the influence of feed additives "Laktuvet-1" and "Kumelakt-1", used in feeding goats, on the formation of quality indicators of milk produced and the nutritional value of fermented milk products made from it. Materials and Methods. For research, 3 experimental samples of raw milk were obtained: I – control sample, which was obtained from goats that are on a standard feeding ration; II sample – milk from goats, in the diet of which the additive "Laktuvet-1" is included; III – milk from goats, in the diet of which the additive "Kumelat-1" is included. From all samples of goat milk, cottage cheese, yogurt and cheese intended for baby food were produced. The products were produced using traditional technology in accordance with the current regulatory and technical documentation. Sampling and preparation of samples for laboratory studies were carried out according to a single method in accordance with the requirements of GOST 13928-84. In raw milk, the following indicators were determined: the mass fraction of solids – according to the requirements of GOST R 54668; titratable acidity – according to the requirements of GOST 3624; density – according to the requirements of GOST R 54758; mass fraction of protein – according to the requirements of GOST 23327; mass fraction of fat – according to the requirements of GOST 5867; mass fraction of carbohydrates – according to the requirements of GOST R 54667. In fermented milk products, the mass fraction of dry substances was determined according to GOST 30648.3; titratable acidity – according to GOST 30648.4; mass fraction of protein – according to GOST 30648.2; mass fraction of fat – according to GOST 30648.1. Results. When calculating the yield of cottage cheese, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.18 (group II) and 2.52% (group III) more than in the control group. When calculating the yield of yogurt, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.9 (group II) and 3.1% (group III) more than in the control group. Conclusion. The results of the research indicate a positive effect of the feed additives used on the nutritional value of raw milk, as well as products made from it. In terms of nutritional value, the experimental samples of soft cheese are superior to those of the control sample, which is confirmed by the high quality of the raw milk used. Mass fractions of protein, fat, solids in products produced from experimental samples of raw milk exceed similar values in the control group. Thus, the resulting products have a high energy value and are competitive.

Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

Baromembrane methods, in particular, nanofiltration, open up broad opportunities in the field of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration in the production of fermented milk products. The physicochemical, rheological and organoleptic studies of nanofiltration concentrates of buttermilk and cheese whey made it possible to select concentrates with a mass fraction of dry substances of 20% for further research. Electron microscopic studies of the microstructure of buttermilk, whey and their concentrates with a mass fraction of dry substances of 20% showed that when buttermilk was concentrated by nanofiltration, the average diameter of dispersed particles did not increase and amounted to (130 ± 30) nm. The grid cells size decreased by 3.2 times; in serum concentration, the particle size increased by 1.7 times with a decrease in the grid cells size by 1.3 times. The obtained data make it possible to predict the positive effect of this concentration method on the consistency of fermented milk products. The use of the combined milk base with a ratio of buttermilk concentrate (20% dry matter) to whey concentrate (20% dry matter) of 50:50 and 75:25 is substantiated, providing a complete protein content of 4.4–5.6% in fermented milk products. A high rate of acid formation and a good water-holding capacity of acid clots were established when fermenting with a starter culture containing thermophilic streptococcus and acidophilic bacillus in a ratio of 4:1. The obtained results make it possible to expand the range of fermented milk products with an increased mass fraction of protein for good nutrition of the population.

Improving the quality of raw milk and yogurt

Milk is a part of many food products. In the expert assessment of the quality of raw materials, primary attention should be paid to its microbiological safety, since poisoning with dairy products is a common cause of diseases of the gastrointestinal tract. The experiment has been carried out on the base in the Teaching and Production Livestock Farm in the Federal State Budgetary Educational Institution of Higher Education “Russian State Agrarian University – Moscow Agricultural Academy named after K. A. Timiryazev” (Moscow). The purpose of the research was to improve the quality indicators of raw milk and yogurt. The method of processing raw milk, which reduces the number of potentially dangerous microorganisms in the products produced from it, has been studied. During the experiment the influence of electromagnetic radiation on organoleptic and physic and chemical parameters has been observed; the quantitative and qualitative composition of milk and yogurt microorganisms has been evaluated. The samples of raw materials had a uniform consistency without sediment and flakes, the color was milky white, and the smell was characteristic of natural cow’s milk. Electromagnetic treatment did not affect the main elements of the chemical composition of milk: the mass fraction of dry substances, fat, protein and lactose. In the experimental samples of raw milk after electromagnetic pulses treatment, the decrease in the growth rate of microorganisms including Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM), yeast and mold, has been noted. No bacteria of the Staphylococcus aureus and Escherichia coligroups have been found in the milk samples. The electromagnetic field had the negligible effect on the amount of lactic acid microorganisms in the raw material. During the experiment, there was no negative influence of electromagnetic radiation on the organoleptic, physic and chemical and sanitary-hygienic parameters of yogurt. The issues of ensuring the microbiological safety of raw milk have been described and the method for optimizing the sanitary and hygienic parameters of yogurt in accordance with the current requirements of regulatory documents has been suggest in the article.

Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste

A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus until a dry matter content of 28... 30 % under a mild mode during 25...50 s provided that the puree is preheated to 50 °C. The limiting shear stress for each type of raw material and the effective viscosity index for the samples of the formulations of the studied pastes have been established. It was found that the best properties are demonstrated by composition with the following formulation ratio of components: apple – 50 %; cranberries – 40 %; hawthorn – 10 %. That makes it possible to obtain pastes with the best chemical composition (the higher content of pectin substances, organic acids, ascorbic acid, etc.). The rational amount of adding 75 % of fruit and berry paste to replace apple puree has been determined and substantiated. That makes it possible to manufacture pastille with a high degree of structure formation, which is confirmed by the viscosity index of 616 Pa∙s, compared with control – 354 Pa∙s. A decrease in the mass fraction of dry substances by 5.0 %, an increase in acidity and reducing substances are ensured, which meets the requirements set by regulatory documents. This amount of paste provides for excellent organoleptic properties, i.e. it gives the products an even red color, pleasant taste, and smell. The developed technology expands the range of "healthy food" by partially replacing raw materials with a low content of physiologically functional components with a multicomponent composition, as well as provides for an increase in the pastille nutritional value. The use of sparing modes of concentration makes it possible to intensify the process of manufacturing a multicomponent paste, which indicates energy and resource-saving technology

Ecological problems related to the safe processing of dairy raw materials and whey

A significant number of milk processing companies all over the world confront the challenge of whey recycling. To date, the processing of milk results in a considerable amount of waste products, which can be used in core production processes, for the output of additional products and can help neutralize harmful effects of milk processing waste waters on the environment. This factor emphasizes the relationship between food and environment. The extraction of water from cheese and curd whey in the manufacture of concentrates gives a solution to one of the challenges facing the dairy industry – the processing of secondary dairy raw resources. Whey concentrates have certain advantages because they are long-shelf-life and easy-to-transport products of high nutritional and biological value. Several studies have assessed process flow factors of whey dehydrating in the manufacture of whey concentrates. The research was carried out using an experimental unit of a vacuum dryer with the thermal radiation power supply. The concentrates with a percentage of dry substances ranging from 11 to 30 % were produced. The important outcomes to emerge from the study are data on the dynamics of vacuum-induced water extraction from cheese and curd whey, its appropriate modes, as well as regularities and specifics of water removal. The quality of concentrates was assessed according to key parameters. The organoleptic properties of sample concentrates met all criteria quite sufficiently, being similar to input parameters. Whey concentrates with a mass fraction of dry substances from 11 to 30.0 % are recommended to use in recipe compositions of fresh and fermented whey-containing drinks. IR-rays represent a good alternative to conventional thickening and drying processes of raw materials at high processing temperatures. The properties of input raw materials remain unaffected owing to non-destructive temperature modes of the vacuum dryer.

Исследование питательной ценности, химической и биологической безопасности кормов, получаемых из отходов сельскохозяйственного и промышленного производства

Waste from agricultural and industrial production is one of the factors of environmental pollution. Together with this, they are a valuable raw material and can be used, for example, for the manufacture of additional animal feed. The article provides information on the rational use of valuable agricultural and industrial waste as additives in the rations of feeding farm animals and poultry. The health of farm animals and poultry, their productivity depends on the quality and balance of feed. An unbalanced diet leads to metabolic disorders. The data on the chemical composition of molasses, cake and meal, which are used in animal husbandry and poultry farming, as an additional feed with a high protein content, are given. Molasses, which is a by-product of sugar beet production, contains easily digestible carbohydrates, and its use in animal husbandry as an additional feed solves the problem of sugar deficiency. The Testing Center (IC) of the Federal State Budgetary Scientific Institution "FSBSI «FCTRBS-RRVI" conducted research on sunflower cake, rapeseed and sunflower meal in terms of feed value (mass fraction of moisture, mass fraction of crude protein, mass fraction of crude fiber, mass fraction of crude fat). The results of the study of beet molasses samples are presented in terms of quality indicators: mass fraction of dry substances, mass fraction of sugar (by direct polarization), and mass fraction of reducing sugars. The studies carried out indicate that 95% of cake, meal and beet molasses obtained from agricultural and industrial waste, in terms of feed value, meet the requirements of the current regulatory documentation.

Conducting commodity assessment of lactose free and ordinary (lactose) yoghurts on the example of ukrainian producers

The objects of research were 5 lactose-free and 5 ordinary (lactose) yoghurts presented on the market in Kharkiv (Ukraine). When carrying out research work, a complex of generally accepted chemical, physicochemical, mathematical methods was used, corrected for the merchandising evaluation of yoghurts. The first stage of the study was to conduct a comparative organoleptic assessment of selected samples, paying attention to the uniformity of consistency, the presence of inclusions, the presence of foreign odors and flavors, as well as the uniformity of color. According to the results of a comparative organoleptic quality assessment, it was found that all the studied samples of yoghurts had the same pure, sour milk taste, without extraneous odors unusual for the product, with a well-expressed sour taste. The results of the consistency assessment indicate that on the surface of sample No. 3 there was a separation of whey and a curd, with an undisturbed clot, which occurred due to the fact that lactose-free yoghurt was produced by the thermostatic method. The second stage of the comparative merchandising assessment of selected yoghurt samples was to determine their main physical and chemical parameters in accordance with the requirements of DSTU 4343:2004 «Yoghurts. General technical requirements». The analysis of the physicochemical indicators of the studied samples showed that only sample 1 had deviations from the requirements of the normative and technical documentation, namely, the content of the mass fraction of dry substances was lower by 0.3 %, which indicates non-compliance with the product manufacturing technology. The content of the mass fraction of dry substances of other samples was within acceptable limits. When determining the content of titratable and active acidity, the mass fraction of fat in yoghurts, it was found that all the samples under study did not deviate from the requirements of the regulatory and technical documentation. It was found that carrying out a commodity assessment (determination of organoleptic and physicochemical indicators) makes it possible to obtain a set of results on the freshness of the studied samples of lactose-free and ordinary (lactose) yoghurts.

Development of dairy beverage with functional properties on the basis of the whey with cereal culture

Many studies in the field of food hygiene have shown the lack of functional products in the diet, in particularly, poor dietary fibre intake is one of the factors contributing to the disease of civilization. The aim of the research is development a dairy beverage composition using a cereal culture. Starter culture has been selected and the impact of yeast and starter cultures on beverage properties has been experimentally investigated. The article discusses the use of wheat and barley grains. Beverage quality properties have been shown depending on quantity and method application of starter culture and grain adjunct quantity. The methods of research were carried out according to standard methods in the ITMO University laboratories. Results of research were production of dairy beverage with high biological value and dessert composition on the whey has been developed. It has become feasible while using germinated barley flour, a large mass fraction of dry substances is transferred to the beverage and amounts to 11.47%. While preparing adjunct additionally roasting process of cereal component was included for organoleptic properties improvement. Physical and chemical characteristics of the beverage are determined, biological value calculation is presented, which shows completeness of the protein component of the beverage. The beverage is enriched with a cereal component, because quarter the dietary fibres requirement is ensured, if the product is intaken in an amount of 250 grams.

Optimization of water-heat treatment of barley batch (mix) in ethanol production

Barley is a problematic raw material for ethanol processing due to its chemical composition. ?-glucans and pentosans high content increases the mass viscosity and digestible carbohydrates loss at еру water-heat treatment stage. The enzymes used to pre-treat grain prior to fermentation are traditionally ?-amylases and glucoamylases. The purpose of the work is to determine the optimal ratio of enzymes introduced in different periods of water-heat treatment. The object of study was barley: starch 52, protein 11.5, hemicellulose 5.1, ?-glucan 3.9, moisture 14.0. Enzyme preparations Alphaferm 3500L (0.5–1.0 AC / g starch), ViscoStar 150L (3700 units KS / cm3; 140 units ? – GcS / cm3; 1900 units CMC / cm3.), Prolive BS Liquid (600-750 units PS / cm?) were used in the work. The dynamics of viscosity change in the process of water-heat treatment was investigated in the work as well. It was found out that the dosage of the enzyme preparation Alphaferm 3500L has the greatest effect on the mass fraction of dry substances in the filtrate of barley mix, while the dosage of other enzyme preparations and the duration of the experiment have a smaller and similar effect. It was proved that the application of a multienzyme complex reduces the viscosity by 82% compared to the control. The method of indefinite Lagrange multipliers was used to determine the optimal mode of water-heat treatment. It was found out that the maximum accumulation of dry substances in the mixture is 16.4% and is achieved after 2.5 hours with the following doses of enzyme preparations: Alphaferm 3500 L - 0.6 units. AC / g starch; ViscoStar 150L - 0.025 units GCS / g starch; Prolyve BS Liquide 0.25 units PS / g starch.

Application of the Agrimonia eupatoria L. Extract for the Kvases Production

The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics

Кексы с полбяной мукой для питания детей младшего школьного возраста

Цель исследования – разработка рецептурного состава кекса с нетрадиционным сырьем. Работа выполнена в Воронежском государственном университете инженерных технологий на кафедре технологии хлебопекарного, кондитерского, макаронного и зерноперерабатывающего производств. Перспективными сырьевыми источниками являются растительные ресурсы, в частности полбяная мука. Обоснован выбор рецептурных компонентов, показана их пищевая и энергетическая ценность. Определяли органолептически (по ГОСТ 5897-90) внешний вид, вкус, цвет, запах, форму, поверхность, вид в изломе изделий, массовую долю сухих веществ (СВ) в сырье, полуфабрикатах и изделиях высушиванием при температуре 130 ºС в сушильном шкафу в течение 40 мин (ГОСТ 5900-2014); щелочность согласно ГОСТ 5898-87, плотность по ГОСТ 15810-2014. Расчет пищевой и энергетической ценности проводили расчетным путем. Проведена замена яблочного пюре на смесь яблочно-грушево-сливово-абрикосово-персикового пюре (соотношение 25:25:20:15:15) в пересчете на сухие вещества. Мука пшеничная первого сорта заменена на полбяную в соотношениях 80:20; 70:30; 60:40; 50:50. Рациональной выбрана дозировка 70:30. По органолептическим показателям разработанные изделия отличает приятный золотистый цвет мякиша, вкус, свойственный фруктовой добавке. Расширен ассортимент мучных кондитерских изделий для питания детей младшего школьного возраста.

Authenticity Identification of Carbonated Alcochol-Free Beverages

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

Optimal parameters and modes of extraction of biologically active substances from natural fruit and berry raw materials

Vegetable raw materials serve as a source of a large number of organic compounds of various structures with a variety of preventive and curative nutritional properties. The article presents the results of a study on the establishment of parameters and modes of extraction of biologically active substances from fruit and berry raw materials in order to obtain extracts for the preparation of functional beverages. The work was carried out on the basis of the educational and scientific laboratory of technology of winemaking and food from vegetable raw materials of the Stavropol State Agrarian University according to generally accepted methods in accordance with GOST (State standards). When preparing the extracts, water treatment of the crushed mass of feijoa and blackberries was used. The extraction process was controlled by changing the mass fraction of dry substances. As a result of the research, the optimal conditions for the process of extracting dry substances from feijoa and blackberries were established: hydromodule – 1:1, the duration of the process – 24 hours; the extraction temperature is 25 degrees C. Such conditions of the process provided the greatest extraction of dry substances without destroying the functional ingredients, allowed the extraction to be carried out within a short period of time and reduced the cost of temperature treatment of the medium. The paper presents the results of tasting evaluation of the obtained extracts.

Use of the Ural Region Plant Raw Materials in the Public Catering Enterprises Production

The article reveals the recipes and technologies development issues of berry sauces with lactulose for catering enterprises differing in functional orientation. Nowadays there is a need of sauces development using berries of the Ural region and lactulose due to the deficiency of many vitamins, minerals and other biologically active nutrients in the human diet, as well as the relevance to maintain the gastrointestinal tract microbiocenosis. The study was based on the assortment analysis results of berry sauces produced by public catering enterprises and the consumer preferences data. The results demonstrated that frozen and dried raw materials of foreign manufacturers were the main raw materials in the berry sauces production at the enterprises. This led to a decrease in nutritional value, organoleptic properties deterioration and an increase in the finished products cost. The researchers developed five recipes of sauces with using berries of the Ural region origin as the main raw material on the comparison basis of real, ideal and simulated consumer properties profiles of berry sauces according to the standard recipes including the main stages of the General concept of berry sauces production. They determined the optimal combinations and ratios of the introduced raw materials components considering the organoleptic quality indicators. The authors developed preparation technologies of new berry sauces types (defined stages of the components introduction and the main operations, and technological parameters); presented its description and technological scheme. A man tailored a point scale for evaluating organoleptic indicators of berry sauces quality to examine the quality of new berry sauces types; calculated nutritional value and mass fraction of dry substances in berry sauces. Obtained results indicate a high level of developed products quality. The researchers concluded that the sauces use of berries growing in the Ural region in the manufacture can reduce the berry sauces cost while increasing its nutritional value.