Reduced Energy Value Research Articles

Рыбные кулинарные изделия для дошкольников

Studies have been carried out to expand the range of baked fish pates and include them in the diet of preschool children. This goal was achieved by using protein lean fish raw materials (pike and pike perch) that traditionally included in the diet of preschool children. There was analyzed one-day menu from the meal plan including three meals a day for the children in the municipal kindergarten in Astrakhan. It has been found that introducing an additional fish product in most attractive way into the diet of a preschooler will have a positive effect on the diet balance. To substantiate using freshwater protein fish with a low fat content as the main component of baked pates their volumes were studied in the Volga-Caspian and North-Caspian fishery subdistricts of the Astrakhan region over the past 3 years and the size-mass composition of pike perch and pike was analyzed. Experimental studies have been ecarried out to improve the recipe compositions of baked pates. The turkey breast is an auxiliary enriching and flavoring component used in the production of baked pates; vegetable components are included in the recipe compositions: carrots and spinach, as well as cereal processing products - oatmeal - and table salt. A comparative analysis of organoleptic and physico-chemical indicators of quality, chemical composition and energy value of baked pates was carried out. To assess the balance of experimental recipes for baked pates produced by recipe No. 2.4 and having the most attractive organoleptic characteristics and reduced energy value, the content of certain micronutrients in them was calculated. It has been established that the resulting food products have a sufficiently high nutritional value. Analysis of nutrient satisfaction in the needs of preschool children when baked pates are included in the diet in the amount of 100 g showed that they are able to increase the satisfaction of the daily need of preschool children in some water-soluble (B2, B6) and fat-soluble vitamins and in some minerals (Ca, P, K, Mg, Mn).

Innovative application of inulin-gel suspension in poultry sausages: Technological impact and nutritional enhancement

Consumer demand for healthier foods has led the industry to look for alternatives to reduce high-fat levels. Dietary fibers such as inulin have emerged as promising substitutes for fat, increasing nutritional value and reducing fat absorption. The aim of this research was to formulate chicken cooked sausages in which the fat was replaced by inulin suspension at different levels. Four groups of sausages participated in the experiment: group K without fat replacement and groups 50%IN, 75%IN, and 100%IN with 50%, 75%, and 100% fat replacement, respectively. The results show a significantly higher process and cooking loss in the experimental groups compared to group K (p<0.05). Groups K and 50%IN had significantly better emulsion stability (p<0.05). Increasing inulin content significantly affected color characteristics, including L* (lightness), a* (redness), and b* (yellowness) (p<0.05). The experimental groups of sausages had a lighter color. By reducing fat, the caloric value of sausages decreased significantly and differed between groups (p<0.01). Inulin can be used to produce cooked sausages with reduced fat content and optimal physical and chemical properties. In addition to the reduced energy value, this meat product also has good nutritional characteristics.

Certain features of using modified collagen-containing raw materials with prolonged shelf life in food technology

In the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improving homeostasis of the body. The synergism of the modern nutrition science and meat industry enables creating food products that satisfy consumers’ demand. Today, in the Russian Federation, a theoretical and practical base of the technology development has been collected to the full extent in the field of rational processing of secondary raw materials in the food industry, optimal use of animal secondary raw materials, study of the protein ingredients of animal and plant origin and their deep scientifically substantiated processing, improvement of technological processes and equipment, and correspondently, product range extension. The paper broadens the information about the modified collagen-containing raw materials (cattle rumen), examines physico-chemical characteristics of the collagen-containing raw material and its changes in the process of freeze-drying with a special attention paid to the study of changes in the histological structure. The presence of the relatively uniform fibrillar structure was determined, which facilitated discovering the functional potential of proteinoids that form the fibrillar matrix in the composition of products from different groups. Analysis of IR-spectra revealed several significant absorption bands linked with the state of peptide bonds. The character of bands is linked with the complex of valence and deformation vibrations of the N- and С- types. It is believed that IR-spectra reflect conformations in the protein secondary structure, which suggests preserving properties of the tropocollagen particle or collagen molecule. Freeze-dried modified collagen-containing cattle rumen was tested by the example of jellies. The obtained databank broadens information about physico-chemical properties of modified collagen-containing raw materials (cattle rumen).

The prospects of technology development flour culinary products with high iodine and food fiber

The most important factor of the health is nutrition andthe intensity of lifestyle. The development of functionalfoods with high nutritional value and the creation of waysthat improve the structure of nutrition in general will affectthe further development of technologies for foods with highnutritional and reduced energy value. The main problem ofnutrition in our country is to provide the population withessential nutrients that meet the physiological needs of thebody and ensure physical health and active work. Flourculinary products are characterized by low protein content,high caloric content and unbalanced chemical composition- low content of dietary fiber, vitamins, polyunsaturatedfatty acids, minerals). Therefore, targeted optimizationof the chemical composition of flour culinary products isan effective main tool for correcting the nutritional statusof person. Scientific substantiation and development ofcompetitive technology of production of complex rawmaterials is an urgent task, the solution of which will allowto expand the range of combined dishes with increasednutritional and biological value and to obtain products withspecified functional properties. The article considers thetopicality and development of technologies of functionaldumplings with meat and addition of flour composition andcystoseira. Organoleptic, technological and physicochemicalstudies were carried out, which proved the feasibility ofpartial replacement of wheat flour with flour compositionmixture and cystoseira. In the process of technologicaldevelopment, taking into account the organoleptic evaluation,a prototype was selected and the technology of meatdumplings technologies was developed. It was also addedthe composition of flour and cystoseira. When determiningthe rational concentration of flour composition mixture andcystoseira, technological processing of recipes was carriedout and organoleptic parameters of model compositions wereinvestigated. The quality of finished culinary products ischaracterized by organoleptic, physicochemical, biologicaland microbiological indicators, and a comprehensivequality indicator is used for the overall assessment. Whencalculating the quality indicators of functional dumplingswith meat and addition of flour composition and cystoseira,the following indicators were selected: protein content,mineral-vitamin composition and dietary fiber. According tothe results of the research, functional dumplings with meatand addition of flour composition and cystoseira with a highcontent of essential nutrients were developed. Developedflour culinary products can be recommended for nutritionin the daily diets of people working in heavy industry, livingin environmentally contaminated areas and all segmentsof the population, as well as to meet consumer demand forfunctional foods. Social efficiency is to expand the range offlour culinary products with an improved composition ofessential nutrients. Key words: nutritional value, flour composition mixture,culinary product, cystosira, wheat germ meal, dumplings.

The effectiveness of the using new raw materials in the production of confectionery products

The article deals with the efficiency of the producing confectionery products with increased organoleptic properties and reduced energy value due to the introduction of developed technologies for the production of texturates from wheat grain, by partially replacing sunflower seeds. It was found that the introduction of a texture from extruded wheat grain into the recipe of halva as a grated mass (by partially replacing sunflower seeds) increases the organoleptic characteristics of the product. The economic efficiency of technologies for the preparation of confectionery products (halva) using textured wheat grain is considered. Calculations of the production efficiency of confectionery products (halva) showed that the profit from the sale of finished developed products is higher than in the production of products according to the control recipe by 10.5 %, the profitability of new products was 31.5 %.

Optimization of apricot (Prunus armeniaca L.) blended Aloe vera (Aloe barbadensis M.) based low-calorie beverage functionally enriched with aonla juice (Phyllanthus emblica L.).

The shift in food consumption pattern to accommodate an array of bioactive compounds in foods with minimum calorie intake has resulted in the development of many novel beverages in the last decade. In the present study, optimization of apricot (AP; 0-50%) blended Aloe vera (AV; 50-100%) based low-calorie beverage functionally enriched with aonla juice (AJ; 3,5,7,10%) using steviol glycoside (SG; 0-100%) was performed. The preliminary screening suggested that 40% addition of AP (AV-AP; 60:40) had an acceptable taste. While, for functional enrichment of squash, incorporation of 7% AJ with 40ºB TSS was optimized based on color, consistency, taste, and overall acceptability scores. The developed squash had higher ascorbic acid (26.83mg/100g), total phenols (68.77mg/100g), antioxidant potential (36.50%) and antimicrobial activity against Staphylococcus aureus (18.00mm). The aloin content was recorded 0.9ppm, well within the maximum permissible limits. Additionally, replacement of sucrose with stevioside up to 50 per cent resulted in equi-sweetness level without characteristic bitter aftertaste and a significant reduction in energy value from 142kcal/100g to 85.26kcal/100g. The developed beverage recorded a high amount of functional compounds with reduced energy values. The beverage can be a recommendation for general consumption for health- conscious people to cover their functional food desires.

The Influence of Nutrition on Adiponectin-A Narrative Review.

The adipose tissue is an active endocrine organ which synthesizes and secretes a variety of adipokines, including adiponectin with its anti-inflammatory properties. Its expression is influenced by numerous factors such as age, sex, body weight and adipose tissue content. However, dietary factors, i.e., diet structure and the percentage of individual nutrients and products, are very important modulators. Beneficial dietary habits are the Mediterranean diet, DASH diet, diet based on plant products and diet with reduced energy value. Moreover, the share of individual products and nutrients which increase the concentration of adiponectin is worth noting. This group may include monounsaturated fatty acids, polyunsaturated omega-3 fatty acids, dietary fiber, polyphenols, alcohol and milk products. Conversely, dietary ingredients which have a negative effect on the concentration of adiponectin are typical components of the Western diet: saturated fatty acids, trans fatty acids, monosaccharides and disaccharides, and red meat. Furthermore, a diet characterized by a high glycemic index such as a high-carbohydrate low-fat diet also seems to be unfavorable. Due to the fact that available knowledge should be systematized, this study aimed to summarize the most recent research on the influence of dietary factors on the concentration of adiponectin.

Marshmallow technology of increased nutritional value

Dietary fiber is an essential component for the intestinal microflora. The state of the intestinal microflora is important for the human body, and is also necessary for reducing allergenicity and improving general well-being. Insufficient consumption of prebiotic components leads to a number of pathological conditions, ranging from intestinal disorders to intoxication of the entire body. Today, the market offers a wide range of confectionery products, the consumption of which is an integral part of the human diet, but they are characterized by low nutritional and high energy value. Improving the technology of confectionery products by introducing functional ingredients into the recipe, which improves the state of the intestinal microbiota, will allow a scientifically sound approach to solving the problem of the lack of bifidogenic confectionery products, improving their range and ensuring wide consumption in everyday life. The paper presents the results of research on the development of marshmallow technology of increased nutritional value. It is justified to replace part of the recipe amount of sugar with Jerusalem artichoke syrup as a source of inulin and milk whey used instead of organic acids and sodium lactate. To expand the prebiotic components, part of the Apple puree is replaced with a puree of black currant, blueberry and strawberry berries. The presented range of marshmallows is characterized by a reduced energy value, low sugar content, enriched with dietary fibers, B and C vitamins, potassium, calcium and iron. The storage capacity of the developed marshmallow was investigated, which showed a longer preservation of freshness due to the presence of whey in the formulation, which serves as a moisture-retaining component.

Scientific and practical approaches to the development of new-generation confectionery products

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

Geleias produzidas por agroindústria familiar: estratégias de diversificação para melhoria do processo

A produção de doces e geleias com produtos nativos da região elaborados pela agroindústria familiar valoriza os frutos regionais estimulando seu consumo. Ademais, é uma boa alternativa para aumentar as vendas principalmente por consumidores europeus e por aqueles que procuram produtos com menor valor energético. Nesse contexto, o objetivo da presente ação consistiu em contribuir com o fornecimento de geleias com reduzido valor energético, permitindo incrementar as contribuições da agricultura familiar no cenário socioeconômico de sua atuação. Para isto, a geleia de Dona Izaltina (GdI) foi analisada quanto a atividade de água, umidade, sólidos solúveis, acidez e pH. Para propor uma geleia menos doce, foi elaborado o produto com polpa de guavira, sacarose, glicose e pectina cítrica. Simultaneamente, realizou-se uma avaliação sensorial com julgadores treinados, com o intuito de fornecer subsídios para melhoria sensorial da geleia. Os resultados obtidos mostraram que a geleia da agroindústria (GdI), apresentou maior conteúdo de água, cor mais escura e textura mais fluida que a geleia produzida em laboratório (GrVE). Na avaliação sensorial, a geleia GrVE, teve maior aceitação em todos os parâmetros avaliados em relação à GdI. Dessa forma, conclui-se que a formulação do produto com menor conteúdo de açúcares e gosto menos doce foi aceito, a substituição parcial da sacarose pela glicose não alterou a qualidade da geleia. Portanto, além de atender ao consumidor europeu, é possível ampliar o mercado para consumidores que apreciam sabores e aromas peculiares de frutos nativos e que procuram alimentos menos calóricos, porém não abrem mão do consumo de alimentos tradicionais.

Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloids

The current trends in food production are aimed at creating products with reduced energy value. The present study investigates the emulsion-foam structures of the cream from churned cream with a 20% fat content used in decorating flour confectionery. It is proposed to stabilise such systems by the introduction of sodium alginate, ι-carrageenan or gelatin. It was determined that the emulsion-foam structures of the cream samples under investigation belong to the class of pseudoplastic non-Newtonian fluids. The different values of the conditional dynamic limit of fluidity were determined: for sodium alginate ~ 100 Pa, for ι-carrageenan ~ 35 Pa, for gelatin – 66 Pa, which is connected to a high level of swelling of the hydrocolloids in cream and their differences in structure-forming manners. Within 2 hours upon obtaining, all samples are characterized by a decrease in the total deformation of the sample. For the samples under study, plastic deformations exceeded springy deformations. In the structure of the experimental samples, plastic deformations exceeded springy deformations: the relative plastic deformation of the samples of emulsion-foam systems after churning was 98… 99%. Over time a part of the springy deformation increased for the samples with gelatin and sodium alginate, and decreased for the samples with ι-carrageenan.

Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach.

This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.

Development of Production Technology for Meat Products using ? Carotene

In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results of the study showed that with an increase in pumpkin pulp from 5 to 15%, the content of β-carotene in the developed sausage products proportionally increases from 0.9 mg/100 g to 2.2 mg/100 g. The highest content of β-carotene in cooked sausage with the introduction of pumpkin pulp in the proportion of 15%, which is 44% of the daily intake of β-carotene. The nutritional value of the finished product is determined. The developed sausage products are products of reduced energy value. Values range from 180 to 189 kcal. The practical possibility of using plant bioactive agricultural raw materials in the production of cooked sausages has been proved, which allows us to expand the range of high-quality and functional meat products.

Growth performance of weaned pigs fed raw, cold-pelleted, steam-pelleted, or extruded field pea

Field pea is an alternative starch and protein source for swine; however, feeding raw field pea to weaned pigs may reduce feed efficiency (G:F). Growth performance of weaned pigs fed field pea processed using treatments with heat and friction is unknown. To explore the effects of feed processing, field pea was ground (4.0-mm sieve), then either cold-pelleted (70–75 °C), steam-pelleted (80–85 °C) or extruded (115 °C) and then re-ground (3.2-mm sieve). Diets included 400 g per kg raw, cold-pelleted, steam-pelleted or extruded field pea replacing 300 g soybean meal (SBM) and 100 g wheat grain and were formulated to provide 10.0 MJ net energy (NE)/kg and 12.1 g standardised ileal digestible lysine/kg. In total, 236 pigs (weaned at 20 days of age) were housed in 60 pens in 4 rooms and fed 1 of 5 diets starting 2 weeks post-weaning [initial body weight (BW): 10 kg] for 3 weeks. The CATTD of gross energy and crude protein, digestible energy and predicted NE value were lower (P < 0.001) in field pea diets than in SBM diets and were not affected by processing of field pea. Overall (day 1–21), average daily feed intake of pigs fed raw or processed field pea diets (853–882 g/day) was greater (P = 0.001) than pigs fed SBM diet (813 g/day). Average daily gain did not differ between SBM diet and field pea diets, nor did it differ among field pea treatments. Thus, G:F was lower (P < 0.001) for pigs fed field pea diets (0.60–0.63) than for pigs fed SBM diet (0.68), but did not differ among field pea treatments. Final BW of pigs fed raw, cold-pelleted, steam-pelleted, extruded field pea and SBM diets were 21.0, 21.1, 21.3, 21.4 and 21.7 kg respectively. Final BW was not affected (P > 0.05) by feeding or processing of field pea. To conclude, weaned pigs fed 400 g field pea/kg diet in substitution of SBM could maintain growth performance. Greater ADFI for field pea diets than SBM diet indicated that pigs compensated for the reduced energy value of field pea diets. Raw field pea can be included in late nursery diets without thermal treatment to replace 300 g SBM and 100 g wheat grain/kg diet.

Development of an Extruded Potato Snack Using Recycled Materials

The study is aimed at solving the problem of snacks deficiency corresponding to the concept of a balanced diet. Snacks were made using rational process parameters using fish powder obtained from the fillet waste of protein-rich salmon and malt grains rich in dietary fiber. The composition of the recipe mixture was optimized through calculation and a series of experiments. In investigate took as calculated variables the starch and fat content in the recipe mixture and the biological value; as response variables, organoleptic properties and expansion coefficient. The result was an extruded snack, consisting of 79% of crushed dried potatoes, of 8% of fish powder and of 12% of malt grains, which, in comparison with similar snacks, has a higher biological value of 83%, an increased protein content of 14.5% and a dietary fiber value of 8.4 %, a reduced fat content of 1% and a reduced energy value of 340 kcal. The analysis of the quality indicators of the snack confirmed that this product satisfies the requirements for snacks in terms of physicochemical, organoleptic, microbiological and safety indicators. The developed potato extruded snack is targeted at different population groups and is a healthier alternative to potato chips.

Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation

Our study presents the development and technological and sensory evaluation of silkworm enriched buckwheat pasta. Several publications deal recently with the enrichment of different food products with insects. Grain based products seem to be a promising field, due to the wide product range and their popularity. Though buckwheat is healthy, it is less liked by the consumers, because of its characteristic flavour profile. Our aim was to develop a silkworm enriched buckwheat pasta, which merges the advantages of the base materials, and masks the disliked flavour of buckwheat.Three products were created, insect-free, 5 g and 10 g silkworm/100 g pasta, respectively. Our calculations showed that silkworm powder increases the nutritional value of buckwheat pasta; the 5 g and 10 g/100 g enriched products had higher protein content, with reduced energy value. According to technological analyses silkworm reduces optimum cooking time, while increases the acidity of pastas over storage. Consumer sensory analysis proved that 10 g silkworm/100 g pasta product received the highest overall acceptance, while lowest values were assigned to the insect-free product. According to the obtained results, insect powder is a suitable material for enriching less liked, but basically healthy products.

Diety alternatywne, ich stosowanie w wybranych grupach osób oraz źródła informacji

Diety alternatywne tym różnią się od tradycyjnych, że wykluczają lub ograniczają określony produkt lub produkty. Diety alternatywne na ogół mają obniżoną wartość energetyczną i są spożywane w celu odchudzania. Wartość energetyczna powinna być obniżona wyłącznie kosztem tłuszczów (przede wszystkim) i węglowodanów. Prawidłowo ułożone diety mają zapewnioną odpowiednią ilość białka, witamin, składników mineralnych i błonnika pokarmowego. W rzeczywistości często wartość energetyczna jest niższa niż deklarowana i za mało jest takich składników jak białko, witaminy (B1,B2, kwas foliowy, B12 i wit. D) składniki mineralne głownie wapń, Mg, Fe, Zn). Głównym źródłem informacji o dietach od kilku lat jest internet, przedtem były rodzina, koledzy oraz masmedia. Diety i informacje z internetu trzeba traktować z dużym krytycyzmem.&#x0D; Słowa kluczowe: diety alternatywne, stosowanie diet, wartość odżywcza, źródła informacji

Developing an emulsion product with a functional purpose using an emulsifier of plant origin

Emulsion products, with vegetable oil in a dispersed state, occupy a definite place among promising fatty foods, which increases their digestibility and nutritional value. In addition, food emulsions for different populations can be created by changing the ratios of different types of oil in the recipe. The presence of the aqueous phase allows one to enter into the composition of the emulsions of water-soluble physiologically functional ingredients, as well as the use of non-traditional emulsifiers of plant origin. Therefore, work in this direction is promising. The article assesses consumer motivation when choosing sauces, as one of the stages of creating functional products, in order to study the demand for new functional sauces. Theoretically, based on the study of chemical and amino acid composition, as well as the organoleptic evaluation of the powder from dried champignons, the expediency of its use is justified as an emulsifier of vegetable origin in the production of emulsion products of functional purpose. Based on experimental studies to establish the technological parameters for the production of an emulsion product, the following parameters were determined: optimum soaking temperature, soaking time, optimal hydromodule of the mushroom powder, concentration of the wet mushroom powder, and optimal emulsion emulsification modes. Optimization of the fat component in the emulsion product was conducted in the ratio of ω-3 and ω-6=10: 1 fatty acids for a healthy diet. Scientifically based technology and formulation of an emulsion product of a functional purpose using as a emulsifier powder of dried champignons with a balanced fatty acid composition (for healthy nutrition) and structural and mechanical characteristics as close as possible to the mayonnaise sauce. Comparative characteristics produced chemical composition and organoleptic evaluation of the emulsion product using as an emulsifier of vegetable origin and mayonnaise sauce. The absence of cholesterol, reduced energy value can be attributed to the developed emulsion product to products for healthy people and for people with high cholesterol. The high content of potassium and sodium allows its use in the diet of people with cardiovascular diseases.

Definition of ingredient composition of caramel mass in order to increase shelf life

According to the Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 we set the task of expanding the range of specialized food for various population groups, in particular, enriched with vitamins and minerals. The range of sugar confectionery is constantly updated and expanded, increasing the scale of production. Note particularly the increase in consumer demand for bakery products with improved organoleptic properties, increased food and reduced energy value. Given the popularity of sugary confectionery products to the public, subject to foodstuffs enrichment of biologically active components can serve as caramel. Of particular interest are sugar confectionery suckable characterized pleasant taste and increased comfort of use, combined with the speed and completeness of release of active substances absorption. Earlier studies have shown that the molecule biologically active substances surrounded by sugar “glass”, as it were covered by an inert gas-tight shell, and are resistant chemical changes. Important advantages of this group of products are relatively large periods of storage and good portability, which expands the geographical possibilities of its use. However, the use of sucrose as a main flavor component and preservative, is an unfavorable factor for a healthy diet as a whole, and particularly for certain groups of the population for health. Therefore, when designing articles of caramel syrup containing as a sugar substitute, the authors suggested the use of polyols in combination with a sweetener vegetable isomalt and stevioside.

Effect of deformation properties of discontinuities on sources of mining-induced seismicity in rocks. Part I: In situ observations

The authors analyze mine logs of seismic events in Poland, Finland, Canada, Russia and South Africa. For the analyzed events, induced seismic energy varies by 2–3 orders of magnitude at the same value of seismic moment. The upper and lower limits of the range correspond to “stiff” and “soft” sources, respectively. The most probable cause of the wide spread of the reduced energy values seems to be fluctuating properties of discontinuities due to the change in the composition of filler and water content of joints.