Oxidative stress is a major factor in the development of noncommunicable diseases. Antioxidant consumption reduces the negative eff ects of oxidative stress. Resveratrol is one of the most potent antioxidants with proven effi ciency. The article discusses the prospects for using resveratrol in order to increase the antioxidant activity of confectionery.
{"title":"Prospects for using resveratrol in confectionery production","authors":"D.S. Perfiliev, L. Zaitseva, N. Ruban","doi":"10.33920/igt-01-2306-02","DOIUrl":"https://doi.org/10.33920/igt-01-2306-02","url":null,"abstract":"Oxidative stress is a major factor in the development of noncommunicable diseases. Antioxidant consumption reduces the negative eff ects of oxidative stress. Resveratrol is one of the most potent antioxidants with proven effi ciency. The article discusses the prospects for using resveratrol in order to increase the antioxidant activity of confectionery.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"2016 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88966957","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}
Ensuring safety during the entire shelf life of confectionery imposes special requirements on the used raw materials, semi-finished products, and the sanitary state of production. One of the most eff ective ways to enrich confectionery products with biologically active substances is the development of recipes using fruit or vegetable powders, which leads to a change not only in organoleptic, but also in rheological, physicochemical, and microbiological parameters. Mold levels can increase due to the complexity of the sanitary environment, which can be caused by inventory, sanitary clothing, the presence of manual operations, and the place of air intake. Therefore, it is necessary to ensure the initial low level of microbiological contamination in the product. It is essential to take this into account in the production of confectionery products, including in small industries, since the use of raw materials without prior verifi cation of indicators can lead to deterioration in the microbiological parameters of the product, which will negatively aff ect the safety of confectionery products and lead to organoleptic spoilage.
{"title":"Forecasting the safety of confectionery products based on microbiological studies","authors":"A. Bazhenova, O. S. Rudenko","doi":"10.33920/igt-01-2306-10","DOIUrl":"https://doi.org/10.33920/igt-01-2306-10","url":null,"abstract":"Ensuring safety during the entire shelf life of confectionery imposes special requirements on the used raw materials, semi-finished products, and the sanitary state of production. One of the most eff ective ways to enrich confectionery products with biologically active substances is the development of recipes using fruit or vegetable powders, which leads to a change not only in organoleptic, but also in rheological, physicochemical, and microbiological parameters. Mold levels can increase due to the complexity of the sanitary environment, which can be caused by inventory, sanitary clothing, the presence of manual operations, and the place of air intake. Therefore, it is necessary to ensure the initial low level of microbiological contamination in the product. It is essential to take this into account in the production of confectionery products, including in small industries, since the use of raw materials without prior verifi cation of indicators can lead to deterioration in the microbiological parameters of the product, which will negatively aff ect the safety of confectionery products and lead to organoleptic spoilage.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89591514","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}
Microbiological and safety indicators are the basis for the safety of all food products, including confectionery. Compliance with quality standards guarantees the safety of confectionery products for consumers and determines the degree of stability of products during storage. Microbiological safety of products depends on the type and number of microorganisms, as well as on their ability to develop in the product. The microbiological indicators of the quality and safety of confectionery products during storage have been studied. The number of mold fungi and yeast cells, as well as QMAFAnM in finished products, did not exceed the standard values.
{"title":"Safety and quality of confectionery products","authors":"T. V. Baulina","doi":"10.33920/igt-01-2306-06","DOIUrl":"https://doi.org/10.33920/igt-01-2306-06","url":null,"abstract":"Microbiological and safety indicators are the basis for the safety of all food products, including confectionery. Compliance with quality standards guarantees the safety of confectionery products for consumers and determines the degree of stability of products during storage. Microbiological safety of products depends on the type and number of microorganisms, as well as on their ability to develop in the product. The microbiological indicators of the quality and safety of confectionery products during storage have been studied. The number of mold fungi and yeast cells, as well as QMAFAnM in finished products, did not exceed the standard values.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87309030","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}
Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.
{"title":"Modern methods and techniques for determining the distinctive features of confectionery products","authors":"M. V. Osipov","doi":"10.33920/igt-01-2306-04","DOIUrl":"https://doi.org/10.33920/igt-01-2306-04","url":null,"abstract":"Techniques for determining the weight fraction of protein, water-soluble vitamins B1 and B2, the weight fraction of omega-3 fatty acids, and cholesterol in fat-containing confectionery have been developed. Factual data on the content of vitamins B1 and B2, omega-3 fatty acids, and cholesterol in fat-containing confectionery products have been obtained. It has been found that of the studied samples of sugar cookies, one sample is a source of vitamins B1 and B2. Of the studied samples of fl our confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology for monitoring the content of vitamins, omega-3 fatty acids, and cholesterol in fat-containing confectionery products has been developed.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85394375","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}
Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.
{"title":"Functional food ingredients to improve the quality of confectionery","authors":"L. Zaitseva","doi":"10.33920/igt-01-2306-07","DOIUrl":"https://doi.org/10.33920/igt-01-2306-07","url":null,"abstract":"Increasing the nutritional value of confectionery products can be achieved by enriching them with functionally signifi cant nutrients in accordance with current legislation. The All-Russian Research Institute of the Confectionery Industry has developed approaches to enrich confectionery products with vitamins, as well as dietary fi ber and omega-3 fatty acids through a reasonable choice of raw materials.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89474970","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}
L. Morozov, Taisiya Andreevna Bortnik, E. V. Kazantsev, Natalya Viktorovna Ruban
Marmalade is in demand by domestic consumers. Demand for marmalade in 2022–2023 has increased compared to previous years. At the same time, there are tasks to increase its preservation and initial qualitative properties, including structural and mechanical ones. To solve these problems, model formulations of marmalade samples containing various concentrations of a food additive of disodium phosphate (E339 (ii)), which has water-retaining and stabilizing properties, were studied in the work. To study the strength of marmalade, the device "Structurometer ST-2" was used. It was found that the optimal amount of E339(ii) for marmalade was 0.34%. As a result, consumer properties of marmalade are improved. The addition of E339(ii) above the specified content leads to a deterioration in the structural and mechanical properties of marmalade.
{"title":"Effect of disodium phosphate on the structural and mechanical properties of marmalade","authors":"L. Morozov, Taisiya Andreevna Bortnik, E. V. Kazantsev, Natalya Viktorovna Ruban","doi":"10.33920/igt-01-2306-03","DOIUrl":"https://doi.org/10.33920/igt-01-2306-03","url":null,"abstract":"Marmalade is in demand by domestic consumers. Demand for marmalade in 2022–2023 has increased compared to previous years. At the same time, there are tasks to increase its preservation and initial qualitative properties, including structural and mechanical ones. To solve these problems, model formulations of marmalade samples containing various concentrations of a food additive of disodium phosphate (E339 (ii)), which has water-retaining and stabilizing properties, were studied in the work. To study the strength of marmalade, the device \"Structurometer ST-2\" was used. It was found that the optimal amount of E339(ii) for marmalade was 0.34%. As a result, consumer properties of marmalade are improved. The addition of E339(ii) above the specified content leads to a deterioration in the structural and mechanical properties of marmalade.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"138 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79815704","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}
V. V. Looze, V.B. Feidengold, K. B. Gurieva, S. Beletskiy
The calculated determination of the mass of bulk materials in warehouses and silos has a large margin of error, sometimes reaching 15% or more relative to the direct determination of the mass (weighing). The article provides a recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and fl oor storage warehouses. This calculation, although more diffi cult than the one currently used, will reduce the error to ±5%.
{"title":"Recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and floor storage warehouses","authors":"V. V. Looze, V.B. Feidengold, K. B. Gurieva, S. Beletskiy","doi":"10.33920/igt-01-2306-12","DOIUrl":"https://doi.org/10.33920/igt-01-2306-12","url":null,"abstract":"The calculated determination of the mass of bulk materials in warehouses and silos has a large margin of error, sometimes reaching 15% or more relative to the direct determination of the mass (weighing). The article provides a recommended calculation procedure for determining the amount of grain placed for storage in elevator silos and fl oor storage warehouses. This calculation, although more diffi cult than the one currently used, will reduce the error to ±5%.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74660382","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 substantiates the necessity of monitoring the integrity of walls made of monolithic reinforced concrete and presents a method for non-destructive testing of elevator silos made of monolithic reinforced concrete. The method allows one to determine, position, and classify damage to monolithic reinforced concrete, allowing or facilitating the penetration of moisture into the silo, moistening the grain mass and, as a result, activating the process of grain self-heating. This method was developed due to the lack of operational methods for non-destructive instrumental control of silos made of monolithic reinforced concrete.
{"title":"Combined thermal imaging and aerodynamic method of control of the degree of damage to elevator silos made of monolithic reinforced concrete","authors":"V. V. Looze, S. Beletskiy, A. V. Gavrilov","doi":"10.33920/igt-01-2306-11","DOIUrl":"https://doi.org/10.33920/igt-01-2306-11","url":null,"abstract":"The article substantiates the necessity of monitoring the integrity of walls made of monolithic reinforced concrete and presents a method for non-destructive testing of elevator silos made of monolithic reinforced concrete. The method allows one to determine, position, and classify damage to monolithic reinforced concrete, allowing or facilitating the penetration of moisture into the silo, moistening the grain mass and, as a result, activating the process of grain self-heating. This method was developed due to the lack of operational methods for non-destructive instrumental control of silos made of monolithic reinforced concrete.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85284665","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}
It is shown that a certain set of indicators of oxidative spoilage corresponds to a certain shelf life of confectionery products. The ratio of the induction time, peroxide value, and other indicators allows predicting the safety of confectionery. Diff erent fats have diff erent eff ects on the preservation of vitamins. It has been found that the loss of vitamin B1 in cookies made using sunfl ower oil was 34%. However, in cookies made with palm oil, the loss was only 13%. The infl uence of the quality of peanuts and cashews on the preservation of candy shells has been studied. After storage at a temperature of 18°C, the highest values of the peroxide value were found for the fat fraction of sweets made using peanuts. After 2 months, the induction time of the fat fraction of candy shells decreased by 1.7 times. With an increase in the storage temperature of sweets by 10ºС, the rate of oxidative processes increased by 2 times. This approach can be used to predict the shelf life using the accelerated aging method.
{"title":"Justifi cation of the choice of raw materials for confectionery safety management","authors":"N. Kondratiev","doi":"10.33920/igt-01-2306-08","DOIUrl":"https://doi.org/10.33920/igt-01-2306-08","url":null,"abstract":"It is shown that a certain set of indicators of oxidative spoilage corresponds to a certain shelf life of confectionery products. The ratio of the induction time, peroxide value, and other indicators allows predicting the safety of confectionery. Diff erent fats have diff erent eff ects on the preservation of vitamins. It has been found that the loss of vitamin B1 in cookies made using sunfl ower oil was 34%. However, in cookies made with palm oil, the loss was only 13%. The infl uence of the quality of peanuts and cashews on the preservation of candy shells has been studied. After storage at a temperature of 18°C, the highest values of the peroxide value were found for the fat fraction of sweets made using peanuts. After 2 months, the induction time of the fat fraction of candy shells decreased by 1.7 times. With an increase in the storage temperature of sweets by 10ºС, the rate of oxidative processes increased by 2 times. This approach can be used to predict the shelf life using the accelerated aging method.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76307031","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 deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.
{"title":"Modeling the composition of specialized flour confectionery products","authors":"N. Shcherbakova, S. Misteneva","doi":"10.33920/igt-01-2306-01","DOIUrl":"https://doi.org/10.33920/igt-01-2306-01","url":null,"abstract":"The article deals with the creation of specialized flour confectionery products with an improved nutritional profi le due to the modeling of the recipe composition. It consists primarily in adjustment of the content of critically important nutrients and subsequent optimization of the chemical composition and nutritional value of the product due to its enrichment with vitamins, minerals, dietary fi ber, and functional food ingredients. It is promising to use fl our and other cereal processing products as enriching natural components, instead of a part of premium wheat flour.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78840245","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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