Long-term consumption of school meals contributes to the formation of a defi ciency of a number of biologically active substances and necessitates the need to enrich products for school diets with vitamins and minerals. Existing commercial forms of vitamins are considered. Despite their diversity, the use of each form of vitamins has a number of restrictions. An option to increase vitamin intake among schoolchildren could be the development and introduction of fortifi ed products into the menu. Based on the study of the role of vitamins in the human body and the comparison of the vitamin and mineral composition of nuts, vitamins for fortifi cation were selected in the amount of daily intake for children per bar (at the lower limit, %): vitamin C in the amount of 90 mg and vitamin A in the amount of 400 mcg (ret eq) per bar. Based on the conducted research, the choice of the main ingredients and vitamins C and A for fortification, as well as the calorie content of the fruit and nut bar were justified.
长期食用学校膳食会导致多种生物活性物质的缺乏，因此有必要在学校膳食产品中添加维生素和矿物质。我们考虑了现有的商业形式的维生素。尽管维生素种类繁多，但每种维生素的使用都有一些限制。增加学童维生素摄入量的一个办法是开发强化产品并将其引入菜单。根据对维生素在人体中作用的研究以及对坚果中维生素和矿物质成分的比较，按每块坚果中儿童每日摄入量（下限，%）选择了强化维生素：每块坚果中维生素 C 含量为 90 毫克，维生素 A 含量为 400 微克（等量）。根据所进行的研究，选择主要成分和维生素 C 和维生素 A 作为强化剂以及水果坚果棒的热量含量都是合理的。
{"title":"Selection and justifi cation of the formulation and vitamins of a fruit and nut bar for schoolchildren","authors":"A.V. Lapin, A.A. Livinskiy, N. M. Portnov","doi":"10.33920/igt-01-2401-07","DOIUrl":"https://doi.org/10.33920/igt-01-2401-07","url":null,"abstract":"Long-term consumption of school meals contributes to the formation of a defi ciency of a number of biologically active substances and necessitates the need to enrich products for school diets with vitamins and minerals. Existing commercial forms of vitamins are considered. Despite their diversity, the use of each form of vitamins has a number of restrictions. An option to increase vitamin intake among schoolchildren could be the development and introduction of fortifi ed products into the menu. Based on the study of the role of vitamins in the human body and the comparison of the vitamin and mineral composition of nuts, vitamins for fortifi cation were selected in the amount of daily intake for children per bar (at the lower limit, %): vitamin C in the amount of 90 mg and vitamin A in the amount of 400 mcg (ret eq) per bar. Based on the conducted research, the choice of the main ingredients and vitamins C and A for fortification, as well as the calorie content of the fruit and nut bar were justified.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"26 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140526938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of the article is to survey and identify the trade assortment for the fresh fruit subcategory, as well as to determine the directions of assortment policy. The article presents the results of a survey of the assortment of the subcategory “Fresh (juicy) fruits” sold in stores of three retail chains: Globus, Lenta, and Azbuka Vkusa. It has been established that the assortment of fruits in these stores for most types can be characterized as comprehensive and rational. The main directions of the assortment policy of all the surveyed stores are stabilization and deepening, which is due to the nature of demand (stable for most types of fruits) and product supply on the market of fresh fruits, mainly imported and non-specific in terms of the country of origin and pomological varieties, with the exception of apples, pears, and grapes. It is proposed to expand the assortment by including all types of fruits included in the product offering on the market in the autumn, including fresh cranberries.
{"title":"Assortment and assortment policy of Moscow retail enterprises in the subcategory “Juicy fruits”","authors":"M. Nikolaeva, D.A. Erokhina","doi":"10.33920/igt-01-2401-03","DOIUrl":"https://doi.org/10.33920/igt-01-2401-03","url":null,"abstract":"The purpose of the article is to survey and identify the trade assortment for the fresh fruit subcategory, as well as to determine the directions of assortment policy. The article presents the results of a survey of the assortment of the subcategory “Fresh (juicy) fruits” sold in stores of three retail chains: Globus, Lenta, and Azbuka Vkusa. It has been established that the assortment of fruits in these stores for most types can be characterized as comprehensive and rational. The main directions of the assortment policy of all the surveyed stores are stabilization and deepening, which is due to the nature of demand (stable for most types of fruits) and product supply on the market of fresh fruits, mainly imported and non-specific in terms of the country of origin and pomological varieties, with the exception of apples, pears, and grapes. It is proposed to expand the assortment by including all types of fruits included in the product offering on the market in the autumn, including fresh cranberries.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"20 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140519716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The Russian Federation guarantees at the legislative level physical and economic accessibility of food products necessary for every citizen for an active and healthy lifestyle. Nuts as sources of proteins and vegetable oils are valuable food products. Companies are interested in increasing their competitiveness and are looking for better opportunities to expand their product range. The article provides an analysis of the assortment of nuts presented on the websites of leading Russian nut processing enterprises.
{"title":"Characteristics of the assortment of nuts for direct consumption in Russian companies","authors":"A.S. Krasavin, E.D. Goryacheva","doi":"10.33920/igt-01-2401-04","DOIUrl":"https://doi.org/10.33920/igt-01-2401-04","url":null,"abstract":"The Russian Federation guarantees at the legislative level physical and economic accessibility of food products necessary for every citizen for an active and healthy lifestyle. Nuts as sources of proteins and vegetable oils are valuable food products. Companies are interested in increasing their competitiveness and are looking for better opportunities to expand their product range. The article provides an analysis of the assortment of nuts presented on the websites of leading Russian nut processing enterprises.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"24 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140518735","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article provides an analysis of the range and composition of nut butters. There are two types of nut butters available: creamy butter and spreads. The name of the butter is derived from the nut used. Creamy butters contain from 40 to 47% nuts. Spreads contain the largest amount of sugar in their formulations. Chocolate types of creamy butter and spreads contain cocoa powder. Lecithin was introduced as an emulsifi er. Nut butters may contain dried dairy products.
{"title":"Characteristics of the range and composition of nut butters produced by Russian enterprises","authors":"A.S. Pavlovskiy, E.D. Goryacheva","doi":"10.33920/igt-01-2401-06","DOIUrl":"https://doi.org/10.33920/igt-01-2401-06","url":null,"abstract":"The article provides an analysis of the range and composition of nut butters. There are two types of nut butters available: creamy butter and spreads. The name of the butter is derived from the nut used. Creamy butters contain from 40 to 47% nuts. Spreads contain the largest amount of sugar in their formulations. Chocolate types of creamy butter and spreads contain cocoa powder. Lecithin was introduced as an emulsifi er. Nut butters may contain dried dairy products.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140527028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article presents the results of a survey of the trade assortment of Magnit, Dixy, and Azbuka Vkusa chain stores in the product subcategory “Processed products of fruits, vegetables and mushrooms”. It has been established that the trade assortment of the product category “Processing products of fruits, vegetables and mushrooms” in the surveyed stores is identifi ed as expanded. The basic depth of the assortment is represented by 78 brands and their 308 modifi cations. The highest degree of rationality of the assortment of the product category under study was noted in the Azbuka Vkusa store, and the lowest — in the Dixy store. A discrepancy was revealed between the predicted assortment on the website and the real one on the sales fl oor in the Magnit and Dixy stores, which indicates that the websites of these stores were not updated in a timely manner. It has been established that the main directions of the assortment policy of these stores are the deepening and stabilization of the assortment. In addition, the main trends in the formation of the assortment of processed fruit and vegetable products have been identified.
{"title":"Assortment policy of retail trade organizations in Moscow for the product category “Processed products of fruits, vegetables and mushrooms”","authors":"M. Nikolaeva, E.G. Velyan","doi":"10.33920/igt-01-2401-05","DOIUrl":"https://doi.org/10.33920/igt-01-2401-05","url":null,"abstract":"The article presents the results of a survey of the trade assortment of Magnit, Dixy, and Azbuka Vkusa chain stores in the product subcategory “Processed products of fruits, vegetables and mushrooms”. It has been established that the trade assortment of the product category “Processing products of fruits, vegetables and mushrooms” in the surveyed stores is identifi ed as expanded. The basic depth of the assortment is represented by 78 brands and their 308 modifi cations. The highest degree of rationality of the assortment of the product category under study was noted in the Azbuka Vkusa store, and the lowest — in the Dixy store. A discrepancy was revealed between the predicted assortment on the website and the real one on the sales fl oor in the Magnit and Dixy stores, which indicates that the websites of these stores were not updated in a timely manner. It has been established that the main directions of the assortment policy of these stores are the deepening and stabilization of the assortment. In addition, the main trends in the formation of the assortment of processed fruit and vegetable products have been identified.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"21 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140522869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article discusses the use of the ruderal species of hogweed. Its nutritional value, active substances, and recipes for dishes from this plant are given. This allows considering Siberian hogweed from the perspective of a functional additive in culinary recipes.
{"title":"Hogweed: commodity characteristics and use for food purposes","authors":"A. E. Rodionova","doi":"10.33920/igt-01-2401-01","DOIUrl":"https://doi.org/10.33920/igt-01-2401-01","url":null,"abstract":"The article discusses the use of the ruderal species of hogweed. Its nutritional value, active substances, and recipes for dishes from this plant are given. This allows considering Siberian hogweed from the perspective of a functional additive in culinary recipes.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"43 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140523034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The largest share in the actual production and consumption of vegetable oils falls on sunflower oil and is about 86%. Meanwhile, among agricultural crops there are those that can be used for the production of vegetable oils for food and cosmetic purposes. Since 1992, a movement has begun in the world to restore hemp production, but in the Russian Federation, despite government subsidies, hemp production does not expand due to the lack of specialized equipment and diffi cult licensing. Hemp oil from the seeds of hemp (Cannabis sativa Linnaeus) is included in the country's regulations and can be circulated in the market. The oil belongs to linoleic/linolenic oils and, depending on the region of cultivation, diff ers signifi cantly in fatty acid composition. Hemp oils are characterized by the presence of 46–70% linoleic acid (C18:2, two double bonds) and 26–28% linolenic acid (C18:3). The amount of monounsaturated oleic acid is 6–16%. The amount of saturated fatty acid is 16%. In the USA, Canada, Italy, and the Czech Republic, the modern Finola variety is cultivated, the fatty acid composition of the oil of which is almost 90% represented by unsaturated fatty acids.
{"title":"Evaluation of some consumer properties of hemp oil","authors":"S. A. Livinskaya","doi":"10.33920/igt-01-2401-02","DOIUrl":"https://doi.org/10.33920/igt-01-2401-02","url":null,"abstract":"The largest share in the actual production and consumption of vegetable oils falls on sunflower oil and is about 86%. Meanwhile, among agricultural crops there are those that can be used for the production of vegetable oils for food and cosmetic purposes. Since 1992, a movement has begun in the world to restore hemp production, but in the Russian Federation, despite government subsidies, hemp production does not expand due to the lack of specialized equipment and diffi cult licensing. Hemp oil from the seeds of hemp (Cannabis sativa Linnaeus) is included in the country's regulations and can be circulated in the market. The oil belongs to linoleic/linolenic oils and, depending on the region of cultivation, diff ers signifi cantly in fatty acid composition. Hemp oils are characterized by the presence of 46–70% linoleic acid (C18:2, two double bonds) and 26–28% linolenic acid (C18:3). The amount of monounsaturated oleic acid is 6–16%. The amount of saturated fatty acid is 16%. In the USA, Canada, Italy, and the Czech Republic, the modern Finola variety is cultivated, the fatty acid composition of the oil of which is almost 90% represented by unsaturated fatty acids.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"81 1-2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140517018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A.A. Livinskiy, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin
The task of low-capacity enterprises is to develop and introduce new types of confectionery products using small fractions of nuts and dried fruits obtained during sorting. In the conditions of such enterprises, there is no technical possibility to expand the range of products using traditional products. The machine and hardware circuits for the production of many products are cumbersome and require large production areas. Based on the analysis of the recipe compositions of confectionery products, the relevance for the development and implementation of fruit and nut bars through recycling of nut and dried fruit fractions obtained during size grading combined with sorting is substantiated.
{"title":"Justifi cation for expanding the product range at a low-capacity confectionery enterprise through recycling","authors":"A.A. Livinskiy, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin","doi":"10.33920/igt-01-2312-02","DOIUrl":"https://doi.org/10.33920/igt-01-2312-02","url":null,"abstract":"The task of low-capacity enterprises is to develop and introduce new types of confectionery products using small fractions of nuts and dried fruits obtained during sorting. In the conditions of such enterprises, there is no technical possibility to expand the range of products using traditional products. The machine and hardware circuits for the production of many products are cumbersome and require large production areas. Based on the analysis of the recipe compositions of confectionery products, the relevance for the development and implementation of fruit and nut bars through recycling of nut and dried fruit fractions obtained during size grading combined with sorting is substantiated.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"40 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139255100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.
{"title":"Comparison of cashew nuts, pistachios, and hazelnuts according to nutritional, biological, and physiological values when justifying the development of new product types","authors":"A.A. Livinskiy, I.A. Timofeeva, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin, E.D. Goryacheva","doi":"10.33920/igt-01-2312-01","DOIUrl":"https://doi.org/10.33920/igt-01-2312-01","url":null,"abstract":"Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"35 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139256013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Until recently, cardboard and paper packaging for food liquids dominated the Russian consumer market, but companies bought fabricated parts from European manufacturers. The issue of interchangeability of packaging for food liquids and the advantages and disadvantages of packaging from the point of view of environmental properties are discussed.
{"title":"Current problems of packaging in foreign economic activity","authors":"T.I. Chalykh, E.Yu. Raikova","doi":"10.33920/igt-01-2312-08","DOIUrl":"https://doi.org/10.33920/igt-01-2312-08","url":null,"abstract":"Until recently, cardboard and paper packaging for food liquids dominated the Russian consumer market, but companies bought fabricated parts from European manufacturers. The issue of interchangeability of packaging for food liquids and the advantages and disadvantages of packaging from the point of view of environmental properties are discussed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"47 5.6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139258232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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