Non-traditional Raw Materials Research Articles

Prospects for increasing the functionality of milk-containing products through the use of non-traditional plant raw materials

It is an undeniable fact that nutrition is an important and integral part of human life. Unfortunately, nutrition is not always complete and balanced. It has been established that only rational nutrition is the lever by which it is possible to ensure normal growth and development of the body. Food industry enterprises are trying to create exactly such conditions for adequate human adaptation to the regalia of the surrounding world, namely, they develop and produce specialized products that contribute not only to disease prevention, but also to a stable increase in mental and physical performance. Moreover, these activities do not contradict the state policy in terms of improving the health of the population, through the introduction of healthy nutrition products into the retail network, through various assistance to manufacturing enterprises (subsidies, grant support). Regarding manufacturers of milk-containing food products, the importance of which is undeniable, they quite actively promote product lines for certain segments of the population, for example, children, pregnant and lactating women and the elderly. The main objective of the research is to develop a technology for a milk-containing product (drinking yoghurt) that includes several functions important for humans, namely, functional, diabetic, probiotic ones. The product is given the specified functions by including scientifically substantiated components in the recipe, including those from non-traditional raw materials. Standard and individual research methods have been used to confirm the quality indicators of the finished product. The main results of the research include determining the type of plant material that meets the specified requirements and characteristics and contributes to giving the finished product additional properties (prebiotic, functional, diabetic). The final result of the research is obtaining a product that helps increase the body resistance to the negative environmental effects. The use of secondary plant materials for food purposes, which contributes to the design of a food product with a certain quality composition and specified consumer properties, in comparison with existing analogues, can be considered the novelty of the research.

ЖЕРГІЛІКТІ ШИКІЗАТ НЕГІЗІНДЕ ҚАБЫРҒАЛЫҚ КЕРАМИКАЛЫҚ КІРПІШ ТЕХНОЛОГИЯСЫНДА ШЫНЫ ҚАЛДЫҒЫН ҚОЛДАНУ МАҢЫЗДЫЛЫҒЫ

Annotation. The results of experimental studies on the development of technological parameters of effective wall ceramics are presented. The main physical and mechanical properties of wall ceramics were studied. The possibility of obtaining effective wall ceramics using non-traditional raw materials has been established. Glass waste is the optimal raw material base for the production of ceramic wall materials. The use of by-products of glass waste in the production of wall ceramics is very relevant. In order to obtain such a high-quality product, it is necessary to carefully study its chemical composition and mineral composition. Based on the obtained information, it is necessary to design a new suitable, economical technology. Due to the abundance of modern energy-saving wall materials, brick always maintains its position by combining its valuable properties. Ceramic wall products are environmentally friendly, durable for a very long time, maintain a favorable climate and temperature and humidity in the residential area. However, a serious problem in the production of these products is the forced involvement in the field of production of low-grade raw materials - clays, drying and chemical and mineralogical composition are very sensitive, production-quality wall ceramics do not meet the technological requirements. In the industry of ceramic wall products, the main part is to increase the efficiency of production by introducing new facilities with advanced technologies, as well as using additives for various purposes and introducing advanced technologies and equipment into production.

Increasing the nutritional value of cupcakes and evaluating their quality

The use of non-traditional types of raw materials in the production of flour confectionery products makes it possible to increase the nutritional value of products and enrich them with useful nutrients (proteins, dietary fiber, vitamins, and minerals). During the study, organoleptic, chemical, microbiological, and biochemical methods of analysis of raw materials, semi-finished products and products were used to determine the chemical composition and calculate the nutritional value of the proposed cupcakes. Partial replacement of premium-grade wheat flour in the recipe for the Stolichny cake with stone fruit flour (pomegranate and apricot kernels) and whole-grain wallpaper wheat flour, as well as the introduction of highly sugared molasses, sunflower oil with the addition of olive oil, contribute to the improvement organoleptic and physicochemical characteristics of products, increase their functionality and do not lead to a deterioration in microbiological characteristics. Consumption of 100 g of developed fortified products ensures the degree of satisfaction of the daily requirement for protein by 19 %, fat – 8, carbohydrates – 14, dietary fiber – 28, minerals – 6–30, vitamins – 6–39 %. The results of the study will contribute to expanding the range of enriched muffins with increased nutritional value using traditional and non-traditional raw materials that ensure food safety and resource conservation.

Technology for production of bakery products using hop yeast

The modern bakery industry is one of the steadily developing food industries. It is characterized by a significant development of the assortment, the complexity and variety of the initial properties of raw materials and materials, the introduction of new directed technologies for the preparation of bakery products, the application of a new assessment of their quality and safety. The quality of food and the balance of the human diet as a whole are crucial for the state of health and quality of life. The scientific foundations of baking technology have also been significantly expanded by new fundamental research by domestic and foreign authors. Bread is one of the most important food products. It has many features, Nature has placed in wheat and rye grain a complex of vital nutrients: proteins, carbohydrates, fats, vitamins, mineral compounds, etc., which retain their biological activity for a long time. The article provides an overview of the scientific works of Russian and foreign researchers on the promising worldwide direction of expanding the range of fortified products, namely fortified bread products using non-traditional raw materials in the production, including hops. The results of the study may be interesting and useful to researchers and manufacturers in the development of new recipes and technologies for bread products using non-traditional raw materials.

Study of mechanical properties of building ceramics with the addition of non-traditional raw materials

The current economic situation and increased attention to environmental protection encourage manufacturers of building materials, in particular ceramic bricks, to look for alternative types of raw materials that make it possible to reduce its cost with good quality of finished products. Mining waste is especially promising, among which peridotites stand out, which have huge reserves and are practically not used. The purpose of the work is to obtain building ceramics with the addition of peridotite and study its mechanical properties.The chemical and mineralogical compositions of raw materials have been determined. Silicon and aluminum oxides account for 78.5% in clay and 61% in peridotites.The latter are characterized by a high content of calcium, magnesium and iron oxides (34.65%). Clay is composed of clay minerals, as well as quartz and feldspar. Tremolite, enstatite and olivine are present in peridotites. The dependence of the mechanical strength of ceramic samples on their firing temperature, the content of the additive and the degree of its grinding has been established. The optimal amount of peridotite is 10%, at which the compressive strength has the maximum value over the entire grinding range of the additive. With an increase in the firing temperature to 1050оC, a slow increase in the strength of the samples occurs. At 1100оC, there is a sharp jump in strength parameters, which increase by 3.6–4.7 times, depending on the granulometric composition of the additive.The main properties of the obtained ceramics were determined. It has been established that peridotites are a promising additive for the production of ordinary bricks with a compressive strength of up to 60 MPa and an average density of up to 2400 kg/m3.

ФУНКЦИОНАЛЬНЫЕ ХЛЕБОБУЛОЧНЫЕ ИЗДЕЛИЯ С ИСПОЛЬЗОВАНИЕМ НЕТРАДИЦИОННОГО СЫРЬЯ

The purpose of the study is the use of non-traditional types of raw materials in the technology of functional types of bakery products. Objectives: joint use in the technology of bakery products (loaves) of buckwheat flour and kelp as functional types of raw materials; determination of the ratio of wheat, buckwheat flour and kelp in the recipe. The object of research is bakery products (loaves) with the addition of buckwheat flour and kelp to the recipe. Experiment options: Podmoskovny loaf according to GOST 27844-88 (control); loaf with a share of 5 % buckwheat flour to the total weight of flour; loaf with a share of 10 % buckwheat flour to the total mass of flour; loaf with a share of 5% buckwheat flour and 1% kelp to the total weight of flour; loaf with a share of 10 % buckwheat flour and 1.5 % kelp to the total weight of flour. Research methods are laboratorial. Conducting test laboratory baking is in accordance with GOST 27669-88. Determination of indicators of porosity, acidity and humidity of finished products was carried out according to the relevant regulatory and technical documents (GOST 5669-96, GOST 5670-96, GOST 21094-75). With a comprehensive assessment of the results of test laboratory baking, scoring of organoleptic quality indicators, as well as standardized physical and chemical indicators of loaves, it was found that the addition of 5 % buckwheat flour and 1 % kelp will allow obtaining a functional product. A recipe for functional bakery products has been developed using non-traditional raw materials for loaves - buckwheat flour and dried kelp powder. The technology and recipes for functional bakery products with buckwheat flour and kelp in the prescribed dosage are recommended for use at bakery enterprises, which will improve the si¬tuation with the prevention of iodine deficiency diseases.

Estimation of Chemical and Mineral Composition, Structural Features, and Pre-Firing Technological Properties of Waste Coal Heaps for Ceramic Production

The relevance of the investigation and creation of a new non-traditional raw material base for wall ceramics for the south of Russia is shown in connection with the decreasing availability of traditional raw materials—loams. Characterizations of the mineral and chemical constituent rock formations of the rocks composing the dumps of coal waste heaps and enrichment plants are given. A serious constraint for the industrial development of coal wastes is the requirement for a great variety of mineral constituents. The chemical and mineralogical compositions and the pre-firing ceramic properties of the waste coal heaps are studied and presented in detail. It is mentioned that fine and thin materials contain coal in an increased amount; due to this, they cannot be considered as the main raw material for the production of wall ceramics. The materials of the medium-sized grain group (2.0–5.0 mm, sifting) can contain up to 2–3% of coal and are most often represented by a mixture of mudstones, siltstones, and sandstones, with the predominance of one or another type of rock. The granulometric composition and the content of large-grained inclusions, molding moisture, plasticity, cohesiveness, desiccation properties, and air shrinkage were studied and determined. It is concluded that the middle group of waste coal heaps in particular are of the greatest interest as a basic raw material for the production of wall ceramic products.

Prospects for the use of aquatic plants in poultry feed

The article presents the data on the use of higher aquatic vegetation (HAV), such as naiads, as an alternative source of plant proteins in poultry feeding. The use of non-traditional raw materials contributes to the development of immunity in poultry without the need for antibiotics, which is relevant in the context of combating antibiotic resistance. The developed feed composition can not only significantly improve the quality of poultry feed, but also provide consumers with high quality and safe products. The results of the research can be promising for poultry feeding practice and contribute to the sustainable development of poultry farming.

Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products

Relevance. At the same time, a prerequisite for a successful product on the market is its high organoleptic properties at a fairly low-price policy. As one of such approaches can be proposed the use of non-traditional plant raw ingredients (whole-milled flour from sprouted grain, β-glucan, pectin, etc.), which will allow to form high-quality food products of functional orientation.Methods. The objects of the study were defined as model mixtures of wheat flour baking flour of the highest grade and non-traditional raw materials, as well as samples of bakery products (sliced loaf) obtained according to the traditional (control) and experimental formulation. The rheological characteristics of the dough were determined by alveograph and farinograph. The quality of the finished bakery products was assessed on a 40-point scale, as well as the control of the specific volume and humidity of the products.Results. The studies showed that the introduction of β-glucan has a minimal effect on the elasticity of the dough, there is a decrease in the values of the quality index of farinograph on average by 17 - 22%. The dough elasticity decreases with the introduction of pectin more than 2 times, the values of quality indicator of farinograph increase, and the best result is characterized by the introduction of pectin in the amount of 2%, the maximum dough stability to kneading and minimum values of dough liquefaction degree are observed. Control and experimental samples of bakery products had high enough total values of organoleptic evaluation. The specific volume of experimental products increased by an average of 12% when beta-glucan was added in an amount of 0.1%, and by 8% when pectin was added in an amount of 4% relative to control samples. The obtained results confirmed the possibility and expediency of using non-traditional raw materials in the formulation of bakery products.

Scientific and practical justification of the use of non-traditional raw materials in the technology of pancakes for dietary nutrition

Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substantiation of the technologies of food products with multifunctional properties, which will ensure complete nutrition of the most vulnerable categories of society – with intolerance to gluten, milk proteins, and egg white, lactase deficiency, insulin resistance, and prediabetic conditions, etc. The selection of non-traditional raw materials was carried out, and the pancake recipe based on non-traditional raw materials was scientifically substantiated. The modification was done by replacing the composition of the recipe with wheat flour of the highest grade with gluten-free types, such as flour of green banana and teff. It is possible to replace high-grade flour in the recipe of pancakes with a mixture of gluten-free types of flour – green banana and teff in the ratio of 70:30. The expediency of adding tapioca starch to the composition of gluten-free pancakes in the amount of 20 % of the flour mass, which will ensure the formation of the structure of the finished products – the porosity index of products with the addition of tapioca starch was on average 52 %, which was 4 % higher than the similar indicator of the control sample based on wheat flour of the highest grade. It was established that replacing chicken eggs with chickpea aquafaba and cow's milk with coconut drink has no significant effect on pancake dough's structural and mechanical properties. A recipe has been developed, and technological parameters for the production of pancakes based on non-traditional raw materials for dietary nutrition have been established. It was established that the index of elasticity of the new type of pancake slightly differed from the control sample based on wheat flour of the highest grade. The height of the product after baking was somewhat (on average by 1.0 %) lower than the control sample, which is explained by the poorer structure-forming properties of gluten-free raw ingredients. The organoleptic indicators of a new type of pancakes were evaluated, proving the proposed solutions' expediency and effectiveness.

Enrichment of bakery products with non-traditional raw materials

Enrichment of bakery products with non-traditional raw materials

INCREАSING THE NUTRITIONАL VАLUE OF SUGАR CООKIES WITH THE АDDITION ОF NОN-TRАDITIONAL RАW MАTERIALS

The аrticle presents the results of studies оf the influence of nоn-trаditional raw mаterials on products, аs well as the creаtion of flоur confectionery products frоm them. Due to the modern wаy of life, flоur cоnfectionery products are in greаt demаnd аmong all segments of the population, however, the main disadvantages are the increased nutritional value and the lack of dietary fiber, beneficial vitamins and minerals in the chemical composition of these products, including products that the human body needs for normal functioning. Also, flour confectionery products have an attractive appearance, good taste, aroma and are easily absorbed by the body. In this regard, research aimed at developing technology for producing flour confectionery products with increased nutritional value becomes relevant. The purpоse of the study is to develop a technology for the prоduction of flоur cоnfectionery products based оn the use of nоn-traditional plant raw materials to improve the physico-chemical and organoleptic properties of the finished product, as well as to study the influence of non-traditional raw materials on the quality indicators of the finished product. The study shоwed that the use of non-traditional raw materials makes it possible to increase organoleptic and physico-chemical characteristics, and also improves the consumer properties of products, giving them new shades of taste, aroma and color

The use of non-traditional prescription components to expand the range of functional pastille products

The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing technologically necessary and useful functional components – protein and pectin – are proposed. A promising source for replacing sugar is fructose-glucose syrup. The object of the research is pastille products with increased nutritional value using non-traditional recipe components. Quince was used as a fruit filling for marshmallows. Expanding the range of plant raw materials used in the production of pastille products, it is advisable to use legumes, which supposedly have a high foaming ability due to the presence of a complex of surfactants in their composition. Legumes are characterized by high nutritional value, have a wide distribution area and are included in the diet of the majority of the Russian population. The purpose of the research is to develop a confectionery sugary product with a whipped structure – marshmallows of increased nutritional value using processed legume products – aquafaba, as well as fructose-glucose syrup. In the course of experimental studies conducted at the Department of Public Nutrition and Service of the Kuban State Technical University, the authors substantiated the choice of non-traditional raw materials to be included in the recipe composition and technology for the production of marshmallows with increased nutritional value. Research has been carried out and the process of foaming and foam resistance of dispersed systems based on aquafaba of canned chickpeas has been optimized. The technology and the recipe for marshmallows with increased nutritional density have been developed based on quince puree, aquafaba, canned chickpeas and fructose-glucose syrup. The main consumer properties of the finished product have been studied: organoleptic characteristics, chemical composition, nutritional value, hygienic safety indicators. The conclusions: in the development of confectionery products, an increase in their nutritional value, a reduction in calorie content, and the replacement of sucrose with sweeteners of natural origin have been achieved, which makes it possible to recommend them for inclusion in the diet of people suffering from diabetes.

Using non-traditional raw materials in the production of grain beverages

Using non-traditional raw materials in the production of grain beverages

USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN AGRICULTURAL PREPARATIONS

Introduction. The production and use of growth stimulants, both as single preparations and in combination with traditional organo-mineral fertilizers, is of great scientific interest and practical significance. In this connection, one of the most promising approaches to solving this problem is the development of preparations based on plant growth regulators, including both biostimulants obtained by microbiological synthesis and biostimulants obtained by chemical synthesis. Purpose. To develop a growth-stimulating preparation using non-traditional raw materials and test it in laboratory and field conditions on pilot batches of barley and wheat seeds encapsulated with the preparation being studied, which contained the following components: sodium humate, hydrated fullerenes, an aqueous solution of shungite, microbiological carotene in a certain ratio. Methods. Laboratory and field experiments to study the effect of the application of preparations with different components on the growth and development of barley and spring wheat were carried out on the basis of V. Dokuchaev Kharkiv National Agrarian University at the Department of Plant Growing in 2020. Results. The results obtained during laboratory experiments showed that the application of the preparation "Humyr" had a stimulating effect on the growth of plants. Seedlings in the test variant appeared a day earlier than the control ones, and the plants of the test variant were ahead of the control ones in development. At the end, the average length of seedlings was 9.5 cm in the control, and it was 13.8 cm in the test. The average mass of seedlings was 1.6 g in the test. Thus, in the preliminary laboratory experiments it has been shown that the application of the preparation at the first stages of plant growth had a stimulating effect, ensuring an increase in the length and mass of seedlings in the tests compared to the control ones. Conclusions and perspectives. Research and development of new non-traditional preparations which, along with known plant growth stimulants, increase the productivity of crops in food production were carried out. The developed preparation “Humir”, in addition to increasing the yield of grain crops, had good wettability and a film-forming effect. After spraying, it caused a creation of thin film on the surface of the leaf, which was being absorbed by the plant for several days. Because of this, “Humir” can also be successfully used to combat diseases such as powdery mildew, late blight, bacteriosis, etc.

Sustainable fodder production: Southern phragmites in herbivorous fish feeds

The aim of the work is to develop directions of ecologically sound management of the southern Phragmites (reed) biomass on the basis of its use as the main component of feed for herbivorous fish. The methods used were monographic, logical analysis, scientific abstraction, comparative analysis, chemical analysis and field experience. The novelty of the research lies in the development of formulations and technology of feed production for herbivorous fish bred in ponds and closed water supply systems on the basis of natural physiologically characteristic food and non-traditional raw material in feed production - southern reed. As a result, the formulation and technology of four types of feed for herbivorous fish on the basis of southern reed was developed; the mechanism of design solution for removal of rapidly renewable biomass of southern reed from water bodies by using it in feed production, instead of using it as waste; to test the production of fodder on the basis of southern reed in the fodder factory at the price of 25-30 rub/kg; to prove the effectiveness of fodder on the basis of southern reed in the feeding of herbivorous fish; to develop practical recommendations for the production of fodder on the basis of southern reed. The practical significance is that the use of southern reed in the production of fodder will provide a complex socio-economic effect consisting in the creation of a new market for raw materials for the production of fodder, the cleaning of agricultural land and water bodies from uncontrolled overgrowth, the reduction of the fire hazard, the increase in the production of commercial fish available to the population due to the transition from extensive to intensive methods of cultivation, the development of fodder production.

Использование продуктов пчеловодства в качестве сырья для получения комплекса фосфолипидов

Considering that animal products (the brain of large and small cattle, pigs, as well as chicken eggs) and vegetable (soybean, rapeseed, sunflower, corn oil) origin are used as technological raw materials for the production of phospholipids, which, unfortunately, are expensive food products. products, some of which (soybean oil) is imported at the expense of foreign currency, we have carried out real research to optimize the composition and formulation of products used in the production of phospholipids. The purpose of the article is to substantiate the possibility of obtaining phospholipids from affordable and cheap raw materials of bee products, which have a higher biological effect on the body. It is known that the use of non-traditional raw materials - dead bees, which has a unique biochemical composition (chitosan, melanin, bee venom, heparin, 18 amino acids, 27 trace elements, vitamins K, E, P, D), which has a multifaceted effect on the body, including. the ability to bind and remove toxicants and radionuclides, as well as antioxidant, radioprotective, hemoprotective action), compares favorably with the sources of phospholipids used and significantly reduces the cost of the final product, while maintaining the biological properties required for phospholipids used in the design of liposomal forms of drugs.

Application of non-traditional raw materials in the production of low-humidity bakery products

Recently, the use of non-traditional plant components as a functional ingredient in the development of fortified products for healthy and therapeutic nutrition has been very relevant. An analysis was carried out of the influence of the type of functional additive from brown algae and blackcurrant pomace powder on the organoleptic and physico-chemical properties of bakery products of reduced importance - wafer bread. A decrease in dough density, an increase in humidity and wetness of finished products was established when functional ingredients were added to the wafer bread recipe. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample with a slight change in their organoleptic characteristics. A high content of iodine and dietary fiber in new types of bakery products with reduced humidity has been established.

Physico-chemical properties of oil from plums and prospects for its use

The article is devoted to the methods and results of the research conducted on the development of complex processing technology of plum fruit seeds from fruit seeds growing in the Republic of Uzbekistan. Obtaining a new type of oil for the food industry, nutritious food for livestock, poultry and fishing industries is described. Development of energy-efficient oil extraction technology using new types of equipment for extracting oil from fruit kernels and the role of non-traditional raw materials today and their wide use in practice are mentioned. Recommendations on the effective use of industrial secondary raw materials released from production enterprises, reducing the amount of waste released into the environment, and the results of research on the effectiveness of research on the measures taken in this regard are covered in detail.

QUALITY CONTROL METHODS OF SHORTCRUST BISCUITS USING HIGHLY NON-TRADITIONAL RAW MATERIALS

Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished product high-calorie and low biological value. The results of research aimed at enriching butter cookies by replacing wheat flour with amaranth flour and a mixture of sprouted cereals with simultaneous regulation of its sugar content by introducing polydextrose are presented in the article. Based on theoretical and experimental studies, it was established that the addition of amaranth flour contributed to the development of springy deformations in the dough and reduced the development of plastic deformations, led to friability, which is associated with a decrease in the content of gluten proteins, the heterogeneity of starch grains, including a significant increase in the amylopectin fraction of starch. It was found that maximum possible replacement was 50% of wheat flour with amaranth flour, which did not impair the taste and aroma of the finished product, but coused dark color both of the dough and the finished product. More amount of replacement of wheat flour with a crushed mixture of sprouted cereals deepened the negative effect on the structural and mechanical properties of the dough, namely, the general deformation of the samples increased, the relative plasticity decreased, and the relative springiness increased. Such regularities are caused by the introduction of a significant amount of dietary fibers into the mixture, as well as low molecular weight water-soluble compounds accumulated due to hydrolytic processes during germination. In the finished products, the baking index increased, there was also an increase in friability. The possibility of adding polydextrose to replace 50% of powdered sugar was experimentally confirmed to improve the structural and mechanical characteristics of dough based on a mixture of amaranth flour, germinated cereal and wheat flour, but the effect on the plastic characteristics of such a replacement was insignificant. In order to achieve the necessary quality indicators, it was proposed to introduce the cellulolytic enzyme preparation Alhamalt HCF from the manufacturer "Stern Ingredients" LLC. It was established that significant changes occurred in the consistency of the dough that was left to rest at a temperature of 35°C, it acquired the plasticity necessary for forming, did not tear, the dough blanks were not characterized by deformation of the seams, and the finished cookies had a smooth, uncracked surface. In the technological scheme for the production of butter cookies with a high content of non-traditional raw materials, it was proposed to introduce a dough resting stage with a temperature of 35 °C, which will allow the enzymatic hydrolysis of cellulose and its derivatives under the action of the introduced enzyme preparation, increase the accumulation of watersoluble sugars, which will lead to the plasticization of the semi-finished product