Organoleptic Quality Indicators Research Articles

Technology for the production of oatmeal cookies using non-traditional plant raw materials

Modern trend in the food industry is the development of technology for healthy food products with increased nutritional value and enriched with new types of vegetable raw materials. Oatmeal cookies are popular among different groups of people. The purpose of the study is to develop a technology for producing oatmeal cookies by replacing premium wheat flour with spelled flour, and raisins with dried cranberries and Japanese persimmons. The choice of enrichment agents is justified. The recipe for the "Oatmeal New" cookie was taken as a control sample. We replaced premium wheat flour with spelled flour in a ratio of 70 : 30; 50 : 50; 30 : 70; 0 : 100. Persimmon has replaced 30 % of white sugar. The sample with full replacement of wheat flour with spelled flour is recognized as the best. A recipe for "Sweet Morning" oatmeal cookies has been developed. Organoleptic and physicochemical quality indicators of oatmeal cookies have been determined. The antioxidant activity of cookies of the new composition is 0.28 mg of quercetin/100 g of product, which is higher than in the control sample by 0.05 mg of quercetin/100 g of product. The nutritional and energy value of the products has been calculated. Oatmeal cookies "Sweet Morning" exceed the control sample in protein content by 1.2 times, dietary fiber by 2 times, vitamin В1 – 1,2, В5 – 2,3, В9 – 1.24, vitamin C – 5.8, PP – 1.3, K – 6.3, β-carotene – 1.5; minerals K – 1.9, Ca – 1.6, Mg – 1.8, P – 1.8; and microelements: Fe – 1.4, Zn – 2.5, Cu – 2.7, Se – 1.5, Mn – by 2.5 times. The energy value of the new product is 40 kcal (167 kJ) lower compared to the control one. "Sweet Morning" oatmeal cookies is recommended for people focused on maintaining a healthy lifestyle and a balanced diet.

Формирование свойств биодеградируемых пленок на основе рыбного желатина

Nowadays in the food and nutrition industry special attention is paid to the creation of non-toxic, easily recy-clable packaging materials of a new assortment, capable of providing reliable protection of products from harmful factors. The object of the study was biodegradable film compositions based on fish gelatin and agar, with the addition of plasticizing agent - glycerol. Experimental and analytical studies were carried out using standard and original methods. Modeling of the process of thermal treatment of film compositions was carried out, the experimental dependence of moisture absorption of films on temperature (range 120-160 °C) and duration of the thermal modification process (10-30 minutes) was established. The possibility of thermal modification of biodegradable film compositions was determined. The rational mode of thermal treatment of films is the temperature interval of 140 °C for 20 minutes, which allows to keep the moisture absorption index at the maximum level (842%), exceeding the initial index by 8.4 times, during 120 hours. The established parameters of thermal structuring allow to keep organoleptic quality indicators of films at a high level and to obtain a homogeneous, porous and elastic film. Thermally modified films at temperatures of 140 and 160 °C are characterized by increased dissolution time up to 40 and 70 minutes respectively at dissolution temperature of 60 °C and up to 15 and 30 minutes respectively at dissolution temperature of 75 °C. It is shown that thermal modification of biodegradable films will contribute to compliance with safety requirements, environmental friendliness, absence of toxicity. Thermal modification allows to increase functional and technological properties of composite biodegradable films, which can be used to create a wide range of modern packaging barrier materials.

ФОРМИРОВАНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК ПИВНЫХ НАПИТКОВ С ПЛОДОВО-ЯГОДНЫМ СЫРЬЕМ

Beer drinks are gaining more and more popularity, they are distinguished by original taste and aroma characteristics. Consumer interest in beer drinks with the use of fruit and berry raw materials is noted. The objective of the study is to develop a technology for beer drinks using fruit and berry raw materials and to form their quality characteristics. Tasks: to determine the dosage of juices (cherry, currant, raspberry) in the recipe for a beer drink based on light unfiltered beer Prazhskoye by studying the standardized quality indicators and identifying the best sample by overall characteristics; establishing the shelf life of beer drinks with the addition of juices by analyzing safety indicators in accordance with TR CU 021/2011; ma-king adjustments to the technological process to extend the shelf life of beer drinks. The objects of the study were beer drinks based on light unfiltered beer Prazhskoye with the addition of clarified cherry, currant and raspberry juice, produced according to GOST 32102-2013 Group H54 "Canned goods. Juice products. Concentrated fruit juices. General specifications" in quantities of 10, 20, 30 % of beer wort. In the work, generally accepted methods of analysis of organoleptic, physicochemical and microbiological quality indicators were used. The technology of beer drinks was developed, the quantitative dosage of juices was selected: cherry – 20 %, currant – 10, raspberry – 30 % of beer wort. A comprehensive assessment of the quality of the developed drinks was carried out according to organoleptic, physicochemical, microbiological quality indicators. The shelf life of beer drinks was determined – 30 days. The obtained results allow the enterprise to expand the range of beer products and satisfy consumer demand for high-quality domestic drinks with fruit and berry raw materials.

ВЛИЯНИЕ АРАХИСОВОЙ МУКИ НА ПЕКАРНЫЕ СВОЙСТВА БИСКВИТА

The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

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.

Development of flour confectionery products using physiologically valuable beekeeping products

The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

Suitability of potato tubers of different varieties for processing

Drying is one of the most common ways to process potato tubers. To produce high-quality dried products, the quality of raw materials is crucial, and it depends on the varietal characteristics. The purpose of this study was to investigate the suitability of potato tubers of five varieties for convective drying without blanching. The study employed the experimental method according to the developed research scheme, the laboratory method was used to determine the organoleptic, morphological, and biochemical quality indicators of fresh tubers and dry products, and the statistical method was used to process the research results mathematically. It was found that tubers of the Povin variety contained the greatest amount of dry matter and starch (24.6% and 18.4%, respectively), while vitamin C was found in Sante and Povin (over 11 mg%). The lowest amount of sugars was accumulated in the tubers of the Koroleva Anna variety – 0.32%. It was found that with an increase in the dry matter content of tubers, the starch content increases substantially (r=0.98), and the sugar content significantly affects the degree of darkening of dry products (r=0.74). The nitrate content of tubers of all varieties did not exceed the maximum permissible concentration. It was found that when potato tubers are used for convective drying, 17.1-24.5% of dry products can be obtained and 4.1-5.8 kg of prepared raw materials can be consumed. The dry matter content of the tubers and the amount of waste substantially affect the yield of the finished product. The most suitable for convective drying without blanching are the Koroleva Anna tubers, which provide a 24.5% yield of finished products with a tasting score of 5 on a 5-point scale. When using other varieties of tubers for convection drying, blanching or other methods should first be used to stabilise the colour. The materials of this study are of practical value for vegetable growers, breeders, and specialists of processing enterprises when choosing a potato variety for drying

Разработка хлебобулочных изделий нутриентно-адаптированных для питания спортсменов-легкоатлетов

Proper nutrition of an athlete is an important component of the effectiveness of sports results. An athlete’s daily diet should cover his increased nutrient needs due to heavy physical activity. The purpose of the research was to develop bakery products that were nutrient-adapted to the nutritional requirements of athletes using the example of track and field athletes. The recipe for the new product included wheat flour, oat flour, micellar casein, flaxseed oil, date syrup, and crushed walnut kernels. A study of the influence of new ingredients on the quality of semi-finished products and finished products showed that the addition of oat flour and casein slightly increased the moisture and acidity of the finished products, but the indicators remained within the limits defined by the regulatory documentation for bakery products made from wheat flour. With an increase in the dosage of oatmeal and casein, the products acquired a slight taste of oatmeal; casein had no effect on taste. A new type of bakery product is characterized by good organoleptic and physicochemical quality indicators and has increased nutritional value. Consumption of 100 g of the developed “Fitbulka” bakery product allows you to satisfy the daily need for biologically complete protein by 8.9%, carbohydrates by 5.3%, fat by 7.2%, including polyunsaturated fatty acids of the omega-3 family by 39.6% and omega-6 by 5.4%. The degree of satisfaction of the daily requirement for minerals increases in comparison with the control sample and amounts to 16.0% for calcium, 13.5% for phosphorus, 17.4% for magnesium, 7.4% for potassium, and 7.5% for iron. Analysis of amino acid score calculations showed that the biological value of the protein fraction of the test sample was 17.6% higher compared to the control. The developed “Fitbulka” bakery product can be recommended for inclusion in the diet of athletes as an additional source of polyunsaturated fatty acids, dietary fiber, protein, calcium and magnesium in the diet.

Technology of Enrichment of A2 Dairy Products with Carrot Powder Carotinoids

Topicality. Milk is an available for consumption, popular and nutritious food product, which contains a variety of important macronutrients and biologically active compounds, including carotenoids. Carotenoids contained in food products have low bioavailability, solubility and stability. A high fat content and a unique fat composition of dairy products can be used in order to overcome the problem of low carotenoid bioavailability which is common to fruits and vegetables. Therefore, the usage of fortified dairy products can be a potential means of increasing the supplyof carotenoids to the human body. The aim of the article is to eleborate a technology for enriching A2 dairy products with carrot powder carotenoids. Experimental samples of A2 milk with a mass fraction of fat (3.2%) were produced: control (without additives); sample 1 (enriched with carrot powder in the amount of 10%); sample 2 (enriched with carrot powder in the amount of 20%). The carrot powder was added to milk, thoroughly mixed for 10 minutes, and subjected to homogenization under a pressure of 100-110 MPa, after which it was filtered. The carrot pulp separated during milk filtration, in the amount of 10 and 20% by weight of the product, was used to enrich yogurts. Research methods. Using standard methods, in experimental milk samples organoleptic, physico-chemical indicators were determined according to DSTU EN ISO 1211:2022 (Ukrainian Research and Training Centre for Problems of Standardisation, Certification and Quality, 2023), as well as microbiological indicators were defined according to DSTU 7357:2013 (Ministry of Economic Development of Ukraine, 2014), DSTU 7089:2009 (State Consumer Standard of Ukraine, 2011), and carotenoid content (by chemical method). Additionally, the change in the active acidity of yogurts during their storage was studied by the method of direct potentiometry. Results. It was established that the addition of carrot powder had a positive effect on organoleptic quality indicators of milk, and caused an increase in the protein mass fraction within their composition by 0.03–0.04%. When adding 10% of carrot powder, the concentration of carotenoids increased by 0.163 mg/100 ml, and when adding 20%, then by 0.553 mg/100 ml accordingly. In the case of applying homogenisation under high pressure, and when enriching milk with carrot powder, its microbiological stability was ensured. Enrichment of yogurts with carrot pulp led to a significant increase of dietary fibers content in their composition, and allowed to raise the pH level of the finished product. During the entire storage period, the active acidity of enriched yogurts was within the normal range. Conclusions and discussion. Enrichment of milk with carrot powder and using homogenisation under high pressure leads to an increase in the concentration of carotenoids in milk, which provides almost 5% of the daily needs.

Получение томатного порошка с использованием инфракрасной обработки и сушки

The purpose of the study is to obtain tomato powder using infrared processing and drying for use in the preparation of flour confectionery products. Objectives: analysis of the content of macro- and microelements in tomato powder obtained at different heating temperatures; determination of vitamin C content in tomato powder during storage. Infrared processing and drying of tomatoes crushed into a figure of eight shape is implemented in an oscillating mode. The content of mineral substances in tomato powder obtained from chopped tomatoes dried at heating temperatures of 50 and 60 °C by grinding in a centrifugal mill was studied. It was established that an increase in the heating temperature of tomatoes during infrared processing and drying from 50 to 60 °C leads to a loss of macro- and microelements from 21.1 to 86.5 %, and a 2-fold decrease in iron and copper. The results of the study showed that infrared-dried tomato powder contains large quantities of elements that are physiologically significant for humans and satisfy the daily requirement of an adult for magnesium, potassium, iron and manganese by 48.85, respectively; 28.84; 22.86 and 27.5 %. The degree of preservation of vitamin C in tomato powder during storage under optimal storage conditions was studied. It was revealed that in hermetically packaged infrared-dried tomato powder during nine months of storage there are no significant changes in organoleptic quality indicators, only a decrease in vitamin C content by 18–19 % from the initial state is observed. This circumstance suggests that removing moisture from tomatoes to moisture content below 12 % to obtain tomato powder makes it possible to preserve hermetically sealed products with a high content of useful substances under normal conditions for a long time.

Способ производства зернового хлеба «Пантовый»

The purpose of the study is to develop a new method for producing antler grain bread with increased nutritional value. Materials from patent studies of existing technologies and recipes for the production of grain bread using Russian and foreign information databases are presented. Antler grain bread production was developed based on these results, which increased its nutritional value. The copyright for the product is protected by RF patent № 2766692 “Method for producing antler grain bread". The scientific and technical problem of the invention to be solved is the development of a new technology for the production of antler grain bread, which includes the use of known methods for the production of grain bread using a solution of table salt, a suspension of pressed yeast and grain grinding; when solving the technical problem, wheat grain is additionally introduced into the component composition of the recipe bioactivated in a 1.5 % aqueous-alcoholic extract from reindeer antlers to shoots no more than 2.0 mm. The control and experimental samples of bread were prepared using the straight method using commercially produced technological equipment. Experimental studies of test samples of antler grain bread based on organoleptic and physico-chemical quality indicators showed that the developed antler grain bread meets the requirements of GOST 32677-2014 “Bakery Products. Terms and Definitions" and has the correct shape, the surface of the bread is slightly rough, the crumb has a developed structure, baked throughout the entire volume. The taste and smell of bread is characteristic of bread made from bioactivated wheat grain without any foreign taste or smell. The bread moisture content of all samples was 47.0 %, acidity – 4.5 %, porosity – from 55.0 to 56 %, specific volume – from 196.0 to 197.2 cm3/100 g.

Influence of structure-forming recipe ingredients on the quality of pumpkin marmalade

Analyzing the assortment of the market for marmalade products, it is worth noting that there is a tendency to introduce natural products in the form of vegetable or fruit puree into the recipe composition, as the demand for confectionery products for therapeutic, prophylactic, and functional purposes, as well as for products with dietary properties, is growing. This work aims to study the influence of structure-forming recipe ingredients on the quality of pumpkin jelly marmalade. Pumpkin puree was used as the primary raw material for producing jelly marmalade, food agar was used as a gelling agent, and natural honey was used as a sweetener. During the study, organoleptic, physicochemical, and microbiological quality indicators of semi-finished pumpkin products and finished marmalade samples were determined. The color assessment of the finished products was carried out using a colorimeter NR-UO (China). Pumpkin semi-finished and finished products meet regulatory documentation requirements regarding organoleptic, physico-chemical, and microbiological quality indicators. When food agar is used as a gelling agent, the degree of color increases due to the transparency of the structure, and the red (+a*) and yellow (+b*) components in samples containing food agar are successfully combined and give the finished product an attractive orange color. To increase the nutritional -value, it is proposed to use cinnamon or coconut flakes, which have beneficial properties, to sprinkle the surface of finished products. The price for 1 kg of pumpkin jelly marmalade was: control sample - 335.46 rubles, “Məkhəbbət” with cinnamon - 748.85 rubles, “Məkhəbbət” with coconut flakes - 725.36 rubles. For a new type of confectionery products, regulatory and technical documentation STO, TI, RC 00493497-005-2022 “Halal” pumpkin jelly marmalade “Məkhəbbət” has been drawn up.

Improving the production technique of pat based on multicomponent fruit and berry paste

The object of this study is the technology of making fruit pat based on apple, apricot, and rosehip paste. To increase the organoleptic and physical-chemical quality indicators, the technology of functional fruit pat for functional purposes has been improved by using fruit and berry paste as a fruit base. Accordingly, a technique for the production of fruit and berry paste (apple 50 %, apricot 35 %, rosehip 15 %) was devised. The peculiarity of the technique is a short-term, 30–40 s, concentration at 52–54 °C in a rotary evaporator, which will positively contribute to the preservation of the functional ingredients of raw materials, unlike conventional batch vaporizers. The paste has an improved viscous structure and organoleptic properties compared to the control, which makes it possible to recommend it as a fruit base for pat. The viscosity of the pat mass based on the paste at 50 °C is 225 Pa∙s, which is 20 % higher than the control ("Fruit" pat), which will contribute to better structure formation. At the same time, the sample with the paste has better indicators of taste and smell, which can be characterized as natural and harmonious. The new pat has a natural orange saturated color and is characterized by a long-lasting consistency, and the content of functional ingredients significantly exceeds the control sample. The quantitative content of dietary fiber, vitamin A, C, β-carotene is important, according to which the devised pat based on the paste can be classified as a functional product. The new products are characterized by an organic composition of raw materials, do not contain artificial dyes and flavors, and the proposed technological solutions simplify the process of their production, which makes it possible to recommend the technology for implementation at craft enterprises

DEVELOPMENT OF TECHNOLOGY OF PECTIN-CONTAINING GALETS WITH LONG SHELF LIFE

The aim of the work was to study the effect of pectin concentrate from sugar beet of the «Ardan» variety on the quality of galets made from wheat flour of the first grade. The obtained research results show that the use of pectin concentrate when kneading dough from wheat flour of the first grade improves the organoleptic and physico-chemical quality indicators of galets in comparison with samples without pectin concentrate. The best quality of galets was achieved by applying 10% pectin concentrate to the weight of wheat flour of the first grade. The study of the nutritional value and safety of galets determines the expediency and validity of the use of new types of raw materials in the production technology of galets. It was found that the nutritional and biological value of the developed galets is not inferior to the control sample, and the products obtained comply with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union "On food safety". Based on the results obtained, a technological scheme for the production of galets using beetroot pectin concentrate is proposed. The use of low-esterified pectin in the production of galets open up wide prospects for the creation of biologically complete fundamentally new safe food products with pronounced functional properties.

Dry fermented vegetable products of long-term storage and their integration into the diet of astronauts

Relevance. Fermentation makes it possible to improve the properties of the final product, increase its nutritional value and organoleptic characteristics. It has been scientifically proven that the use of fermented foods (with high nutritional and biological value) on a regular basis has a positive effect on human health, increases immunity, improves the functioning of the gastrointestinal tract. Dry fermented products with a long shelf life can be recommended as part of the diet in space. The aim is to creation of a dry base for fermented long-term storage beverages based on cabbage and table carrots, applicable in the diet of space nutrition. Objects and methods of research. The objects of the study were the domestic hybrid of white cabbage F1 Severyanka and the domestic variety of carrot table Margosha, and the dry fermented products obtained from them. Results. It was found that, according to biochemical and organoleptic quality indicators, the domestic hybrid of white cabbage F1 Severyanka and the domestic carrot variety Margosha are suitable for various types of processing, including fermentation and manufacture of dried fermented products. The comparison of the number of microorganisms in fermented cabbage and cabbage dehydrated by LTVD (low temperature vacuum drying) and VFD (vacuum freeze drying methods was carried out. The survival rate of microorganisms was 1.62 times higher in LTVD. The ways of accelerating the fermentation process of table carrots are considered. The expediency of using starter cultures obtained on the basis of the fermented product has been confirmed. It has been found that using starter cultures in the form of a fermented product dried by the LTVD method accelerates fermentation and allows you to reach the desired pH level 1.33 times faster than the base one and does not affect the final organoleptic characteristics.

СОВЕРШЕНСТВОВАНИЕ ТЕХНОЛОГИИ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ С ПОНИЖЕННЫМ СОДЕРЖАНИЕМ ГЛЮТЕНА

The purpose of the study is to improve technology and develop recipes for low-gluten types of bakery products based on whole grain flour using rye, low-fat flaxseed, amaranth flour and potato starch as gluten-free raw materials. The work provides a rationale for the need to reduce the gluten content in bakery products, studied the effect of the added components of the formulation on the content of washed gluten, identified options with a reduced amount of gluten, and assessed the quality of the studied options accor-ding to organoleptic and physicochemical indicators. The smallest amount of gluten was contained in dough made from whole grain flour with the addition of starch and amounted to only 7 %; in dough made from a mixture of whole grain and rye flour, this figure was already 16 %, which is 9–18 % lower than in wheat bread. In a comparison of straight and sponge methods for preparing dough from whole grain flour with the addition of gluten-free raw materials, preference was given to the sponge method, since it provi-ded better quality indicators by increasing the acidity of the finished dough when adding ripe dough. With the sponge production method, the humidity of the finished products increased slightly in comparison with the straight method. Thus, fluctuations in humidity for different options ranged from 43.6 to 41.2 % with the straight method and from 44.3 to 42.2 % with the sponge method. When assessing the organoleptic quality indicators of the finished bread, the best options were those with whole grain wheat and rye flour in a ratio of 60:40 and whole grain wheat and flax flour in a ratio of 90:10. The results of the study served as the basis for the development of recipes for types of whole grain bread with reduced gluten content using rye and low-fat flaxseed flour.

Confectionery products stored in permafrost conditions

Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, biscuits, and chocolate were stored at unregulated low temperatures. In cookies, crackers, and biscuits, a foreign odor and rancid taste caused by oxidation products of the fat fraction were detected. As for chocolate after storage, heavy bloom and significant changes in structure and consistency were revealed. The moisture content of the chocolate increased. Storage conditions at low temperatures and high humidity increase the risk of microorganism development and microbiological spoilage. The results obtained allow concluding that long-term storage of confectionery products is possible under unregulated low temperatures.

Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese

Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, which complied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected. Thus, in terms of organoleptic, physicochemical and safety indicators, sour-milk cheese with a fat content of 5%, produced by BIAGR LLC, meets the requirements of regulatory documents. The results of the research can be used for quality control of dairy products and improvement of production processes

The influence of methods of adding flaxseed flour on the quality indicators of rye bread

Modern Russians do not receive enough polyunsaturated fatty acids in their diet, as well as more than half the recommended dietary fiber intake. One of the sources of enriching the human diet with these nutrients can be flaxseed flour. The reason for the rare use of flaxseed flour in baking is the change in the taste and aroma of the finished product. Research to determine the method of adding flaxseed flour was carried out in the laboratory of baking and confectionery production of Vyatka State Technical University. Flax flour was added to bread in the form of sourdough mixed with rye flour, dough from flax flour, and dough from a mixture of flax and rye flour, as well as in dry form into the dough. Organoleptic and physico-chemical quality indicators of semi-finished and finished products were studied. Generally accepted research methods were used in the research. As a result, it has been found that flaxseed flour changes the taste and smell of rye bread to the least extent when it is fermented with yeast in a dough. Fermenting flaxseed flour together with rye flour does not result in the loss of flaxseed taste and aroma. It has been proved that preparing dough using flaxseed flour requires more water than preparing sourdough and dough from rye flour. Sourdough with the addition of flaxseed flour gains acidity faster. Bread with the addition of flaxseed flour in the form of dough is practically no different from the control variant. The crumb of such bread has an acidity of 9.0 degrees, moisture content of 49.9% and porosity of 49%. The tasting has shown that bread with the addition of flax dough among the studied samples scored the highest number of points and was as close as possible to the control version.

The use of corn and buckwheat flour in the production of bakery products

Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread.