Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-6
Olga D. Varnavskaya, Natalia G. Neborskaya, Evgeniya A. Koroteeva, Larisa B. Ratnikova, Svetlana Yu. Glebova
Vegetable additives in flour and confectionery products increase nutritional value, reducing the micronutrients and dietary fiber deficiency. The study aim is to evaluate the red mountain ash powder impact on the qualitative characteristics of flour confectionery products made of shortbread dough. To do this, a man replaced 5; 10; 15; 20; 25 and 30% of flour in the semi-finished product cooked according to the recipe No. 8 “Pesochniy (osnovnoj)” with red mountain ash powder. The thesis presents the study results of the mass fraction of moisture, the preservation of dry substances, wetness, alkalinity, toughness, organoleptic parameters. Products with red mountain ash powder contain a significant number of polyphenolic compounds that can have an impact on the microbiological parameters and the oxidative processes rate during long-term storage. The researchers revealed that products with powder had a higher yield and dry substances preservation, better wetness and friability, higher nutritional value compared with the traditional recipe. The optimal level of wheat flour replacement with red mountain ash powder in the recipe of the semi-finished shortbread product is 20%. On this basis, a man developed the formulation and technology of the semi-finished product “Ryabinoviy”. The baked semi-finished product has high organoleptic characteristics, is a source of dietary fiber (17.4% of the recommended daily intake) and can be recommended for use in nutrition for people without alimentary-dependent diseases. The application scope of the research results is confectionery industry and public catering enterprises.
{"title":"Impact of Red Mountain Ash Powder on the Qualitative Characteristics of Flour Confectionery Products","authors":"Olga D. Varnavskaya, Natalia G. Neborskaya, Evgeniya A. Koroteeva, Larisa B. Ratnikova, Svetlana Yu. Glebova","doi":"10.29141/2500-1922-2023-8-3-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-6","url":null,"abstract":"Vegetable additives in flour and confectionery products increase nutritional value, reducing the micronutrients and dietary fiber deficiency. The study aim is to evaluate the red mountain ash powder impact on the qualitative characteristics of flour confectionery products made of shortbread dough. To do this, a man replaced 5; 10; 15; 20; 25 and 30% of flour in the semi-finished product cooked according to the recipe No. 8 “Pesochniy (osnovnoj)” with red mountain ash powder. The thesis presents the study results of the mass fraction of moisture, the preservation of dry substances, wetness, alkalinity, toughness, organoleptic parameters. Products with red mountain ash powder contain a significant number of polyphenolic compounds that can have an impact on the microbiological parameters and the oxidative processes rate during long-term storage. The researchers revealed that products with powder had a higher yield and dry substances preservation, better wetness and friability, higher nutritional value compared with the traditional recipe. The optimal level of wheat flour replacement with red mountain ash powder in the recipe of the semi-finished shortbread product is 20%. On this basis, a man developed the formulation and technology of the semi-finished product “Ryabinoviy”. The baked semi-finished product has high organoleptic characteristics, is a source of dietary fiber (17.4% of the recommended daily intake) and can be recommended for use in nutrition for people without alimentary-dependent diseases. The application scope of the research results is confectionery industry and public catering enterprises.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136098708","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-2
Roman Kh. Kandrokov, Galina M. Tsybina, Ella O. Gerasimova, Patimat A. Bekshokova
There are transformations occurring in a grain during the intensive infrared processing: the grain changes its size and density, swells, softens, and in some cases completely collapses; the grain surface color changes. The work aims at determining the infrared radiation impact on the structural and mechanical properties of ground oat of the highest grade, the “Yarmarka” brand, harvest 2021. The authors run research at the Grain, Bakery and Confectionery Products Department of ROSBIOTECH using a laboratory infrared installation. They revealed that the full-scale mass of ground oat reaches a minimum value, as evidenced by a large swelling coefficient of cereals, with an initial humidity of 18% and a radiant flux density of E = 32-34 kW/m2 . Low natural weight indicated significant structural and mechanical changes in the grain. Oat grain increased in volume by 1.3–1.5 times, its strength decreased and humidity reduced from 18 to 10%. The amount of water-soluble substances during thermal degradation of ground oat increased by 17 times. The number of acid-reacting compounds in the treated ground oat is 2 times lower than in the original, and the swelling rate of the oatmeal treated with infrared radiation increases by 3 times compared to conventional cereals. Thus, infrared radiation treatment with the parameters of experimentally established modes enables increasing the extractive compounds number and reducing acidity, which will increase the safe storage time of the resulting beverage and reduce the extraction time of dry substances from processed ground oat.
{"title":"Infrared Radiation Impact on the Structural and Mechanical Properties of Oatmeal","authors":"Roman Kh. Kandrokov, Galina M. Tsybina, Ella O. Gerasimova, Patimat A. Bekshokova","doi":"10.29141/2500-1922-2023-8-3-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-2","url":null,"abstract":"There are transformations occurring in a grain during the intensive infrared processing: the grain changes its size and density, swells, softens, and in some cases completely collapses; the grain surface color changes. The work aims at determining the infrared radiation impact on the structural and mechanical properties of ground oat of the highest grade, the “Yarmarka” brand, harvest 2021. The authors run research at the Grain, Bakery and Confectionery Products Department of ROSBIOTECH using a laboratory infrared installation. They revealed that the full-scale mass of ground oat reaches a minimum value, as evidenced by a large swelling coefficient of cereals, with an initial humidity of 18% and a radiant flux density of E = 32-34 kW/m2 . Low natural weight indicated significant structural and mechanical changes in the grain. Oat grain increased in volume by 1.3–1.5 times, its strength decreased and humidity reduced from 18 to 10%. The amount of water-soluble substances during thermal degradation of ground oat increased by 17 times. The number of acid-reacting compounds in the treated ground oat is 2 times lower than in the original, and the swelling rate of the oatmeal treated with infrared radiation increases by 3 times compared to conventional cereals. Thus, infrared radiation treatment with the parameters of experimentally established modes enables increasing the extractive compounds number and reducing acidity, which will increase the safe storage time of the resulting beverage and reduce the extraction time of dry substances from processed ground oat.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136098711","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-7
Olga V. Golub, Anastasia V. Paimulina, Galina P. Chekryga, Oleg K. Motovilov, Svetlana V. Stankevich, Konstantin Ya. Motovilov, Vladimir A. Uglov
Recently, the quality characteristics stability of plant raw materials extracts has become increasingly important for food industry specialists due to increased consumer demand for products with a native composition. In accordance with this, a man conducts researches on ways to stabilize the extracts quality, including those made from Mentha piperita L. The purpose of the work is to study the quality characteristics stability of extracts from peppermint leaves during storage. The research objects are the quality characteristics of extracts from peppermint leaves. The authors made extracts by extraction method – classical and using ultrasound. The solvent nature is drinking water; the serum is subsurface. The extracts conditions are the following: a temperature of (4 ± 2) ° C in a place protected from light. Research methods are standard. A man revealed that the shelf life had the greatest impact on the change in the organoleptic quality indicators of extracts (variation limits from 70.33 to 90.89%) and the safety of ascorbic acid (41.52%). During storage the solvent nature influences on the stability of soluble solids (94.24%), titrated acids (96.28%), the flavonoids amount (74.97%), water-soluble antioxidants (92.92%), potassium (62.92%) and calcium (65.66%), significantly. The extraction method impacts the number of mesophilic aerobic and facultative anaerobic microorganisms (92.92%), the potassium preservation (78.77%) and magnesium (85.34%) during the extract storage, significantly. The authors revealed that the interaction probability of the studied factors on the change in the extract quality characteristics during storage is minimal. The recommended extracts shelf life is 24 hours.
{"title":"Quality Characteristics Stability of Extracts from the Leaves of Mentha Piperita L. during Storage","authors":"Olga V. Golub, Anastasia V. Paimulina, Galina P. Chekryga, Oleg K. Motovilov, Svetlana V. Stankevich, Konstantin Ya. Motovilov, Vladimir A. Uglov","doi":"10.29141/2500-1922-2023-8-3-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-7","url":null,"abstract":"Recently, the quality characteristics stability of plant raw materials extracts has become increasingly important for food industry specialists due to increased consumer demand for products with a native composition. In accordance with this, a man conducts researches on ways to stabilize the extracts quality, including those made from Mentha piperita L. The purpose of the work is to study the quality characteristics stability of extracts from peppermint leaves during storage. The research objects are the quality characteristics of extracts from peppermint leaves. The authors made extracts by extraction method – classical and using ultrasound. The solvent nature is drinking water; the serum is subsurface. The extracts conditions are the following: a temperature of (4 ± 2) ° C in a place protected from light. Research methods are standard. A man revealed that the shelf life had the greatest impact on the change in the organoleptic quality indicators of extracts (variation limits from 70.33 to 90.89%) and the safety of ascorbic acid (41.52%). During storage the solvent nature influences on the stability of soluble solids (94.24%), titrated acids (96.28%), the flavonoids amount (74.97%), water-soluble antioxidants (92.92%), potassium (62.92%) and calcium (65.66%), significantly. The extraction method impacts the number of mesophilic aerobic and facultative anaerobic microorganisms (92.92%), the potassium preservation (78.77%) and magnesium (85.34%) during the extract storage, significantly. The authors revealed that the interaction probability of the studied factors on the change in the extract quality characteristics during storage is minimal. The recommended extracts shelf life is 24 hours.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095247","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-14
Tatiana A. Ignatova, Antonina V. Podkorytova, Marina O. Berezina
One of the ways to develop micronutrient balanced products may be to include P. palmata red algae in its formulation. The aim is to study the biochemical parameters of P. palmata growing in the White Sea, and to assess the prospects of its use in human nutrition. The thesis presents the biological and chemical-technological characteristics, as well as the results of the drying process of P. palmata growing in the coastal zone of the White Sea, Solovetsky Islands. Analysis of the chemical composition of P. palmata showed that the main components were carbohydrates (45.6–75%) including fiber – 3.6–7.7%, proteins – 7.04–22.62%, ash –18.03–31.74%. The research presents the macro- and microelement composition of P. palmata collected in 2022 in the White Sea. 1 gram of dry algae for iodine, chromium by 12–16% corresponds to the norms of physiological need. The amino acid score value for all essential amino acids is less than 100%, while the limiting amino acids are lysine and threonine. The difference coefficient of amino acid score is 7.6%, the biological value of P. palmata protein is 92%. The dried P. palmata yield from raw algae is 18–20%. Under favorable weather conditions, Palmaria layers are dried to 10–15% water content within 23–26 hours. Based on the results of studies on the safety indicators and chemical composition of P. palmata, the authors demonstrated its applicability in food formulations development as a source of biologically active substances, such as amino acids. Alcohol extracts obtained from P. palmata have antimicrobial activity against Proteus vulgaris and Pseudomonas aeruginosa. In this regard, alcohol extracts from P. palmata can probably be used as an antimicrobial agent in the process of food production.
{"title":"Red Algae Palmaria Palmata: Biological and Chemical-Technological Characteristics, Recommendations for Its Use as a Source of Nutrients in Human Nutrition","authors":"Tatiana A. Ignatova, Antonina V. Podkorytova, Marina O. Berezina","doi":"10.29141/2500-1922-2023-8-3-14","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-14","url":null,"abstract":"One of the ways to develop micronutrient balanced products may be to include P. palmata red algae in its formulation. The aim is to study the biochemical parameters of P. palmata growing in the White Sea, and to assess the prospects of its use in human nutrition. The thesis presents the biological and chemical-technological characteristics, as well as the results of the drying process of P. palmata growing in the coastal zone of the White Sea, Solovetsky Islands. Analysis of the chemical composition of P. palmata showed that the main components were carbohydrates (45.6–75%) including fiber – 3.6–7.7%, proteins – 7.04–22.62%, ash –18.03–31.74%. The research presents the macro- and microelement composition of P. palmata collected in 2022 in the White Sea. 1 gram of dry algae for iodine, chromium by 12–16% corresponds to the norms of physiological need. The amino acid score value for all essential amino acids is less than 100%, while the limiting amino acids are lysine and threonine. The difference coefficient of amino acid score is 7.6%, the biological value of P. palmata protein is 92%. The dried P. palmata yield from raw algae is 18–20%. Under favorable weather conditions, Palmaria layers are dried to 10–15% water content within 23–26 hours. Based on the results of studies on the safety indicators and chemical composition of P. palmata, the authors demonstrated its applicability in food formulations development as a source of biologically active substances, such as amino acids. Alcohol extracts obtained from P. palmata have antimicrobial activity against Proteus vulgaris and Pseudomonas aeruginosa. In this regard, alcohol extracts from P. palmata can probably be used as an antimicrobial agent in the process of food production.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095057","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-3
Alexander V. Fedorov, Elena S. Lybenko, Andrey A. Khlopov
Bakery products can act as a convenient object for modification and development of qualitatively new products with programmable properties on its basis. A flaxseeds processing product – flaxseed flour can be one of the possible sources of dietary fiber and polyunsaturated fatty acids. The research aim is to study the flaxseed flour impact on the rye bread quality. The thesis presents the impact results of non-fat flaxseed flour obtained from the new seeds varieties of oilseed flax of VNIIMK on the organoleptic and physico-chemical quality indicators of rye bread. A man prepared the dough starter culture from the Livendo® LV4 starting culture. The best flavor was in bread containing 15% flaxseed flour of dark-colored flax seeds of the VNIIMK 620 FN variety. The decrease in porosity of bread crumb with dark flaxseed flour was 1; 3 and 5% in variants with 5; 10 and 15% flour, whereas there was a decrease of 6; 7 and 9% in variants with flour from light-colored seeds, respectively, compared with the control. The authors revealed that adding flour from light-colored seeds reduced porosity more significantly than in bread variants with the flour from dark-colored flax seeds added. The volume of bread weighing 100 g varied from 143 to 170 cm3 . Calculations of nutritional and energy value demonstrated that the carbohydrates amount in bread with flaxseed flour is lower compared to the control (without flaxseed flour). Considering the lack of protein, polyunsaturated fatty acids, dietary fiber in the Russians diet, the bread with non-fat flaxseed flour has prospects for the market introduction.
{"title":"Research of the Impact of Full Fat Flax Meal from Oilseed Flax Seeds on the Rye Bread Quality","authors":"Alexander V. Fedorov, Elena S. Lybenko, Andrey A. Khlopov","doi":"10.29141/2500-1922-2023-8-3-3","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-3","url":null,"abstract":"Bakery products can act as a convenient object for modification and development of qualitatively new products with programmable properties on its basis. A flaxseeds processing product – flaxseed flour can be one of the possible sources of dietary fiber and polyunsaturated fatty acids. The research aim is to study the flaxseed flour impact on the rye bread quality. The thesis presents the impact results of non-fat flaxseed flour obtained from the new seeds varieties of oilseed flax of VNIIMK on the organoleptic and physico-chemical quality indicators of rye bread. A man prepared the dough starter culture from the Livendo® LV4 starting culture. The best flavor was in bread containing 15% flaxseed flour of dark-colored flax seeds of the VNIIMK 620 FN variety. The decrease in porosity of bread crumb with dark flaxseed flour was 1; 3 and 5% in variants with 5; 10 and 15% flour, whereas there was a decrease of 6; 7 and 9% in variants with flour from light-colored seeds, respectively, compared with the control. The authors revealed that adding flour from light-colored seeds reduced porosity more significantly than in bread variants with the flour from dark-colored flax seeds added. The volume of bread weighing 100 g varied from 143 to 170 cm3 . Calculations of nutritional and energy value demonstrated that the carbohydrates amount in bread with flaxseed flour is lower compared to the control (without flaxseed flour). Considering the lack of protein, polyunsaturated fatty acids, dietary fiber in the Russians diet, the bread with non-fat flaxseed flour has prospects for the market introduction.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136098710","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-13
Lydia V. Shulgina, Konstantin G. Pavel, Elena A. Solodova, Evgeny V. Yakush
The high importance of fish fats and products for human health is due to its lipid quality. The research aim is to study the lipid profile of different types of canned sardines based on ivasi and assess its nutritional value. The authors made and scrutinize three types of canned food on the basis of sardine ivasi: natural, natural with oil, and fish–herbal. The fat content in the canned food samples was in the range of 18.1–22.5%. In natural canned foods, only the sardine ivasi fat had the lipid component; other product samples consisted of sunflower oil: natural with oil – 6.0%, fish–herbal – 7.9%. The samples were similar in content of the main groups of fatty acids, among which PUFA predominated. The amount of biologically significant fatty acids (EPA and DHA) in natural canned foods (25.35% of the fatty acids amount) was higher than in natural samples with oil (23.72%) and fish–herbal (20.57%). In the contents of every sample, the EPA and DHA amount was in the range of 3.7–4.5 g per 100 g of products confirming a high nutritional value of its lipid component. A man assessed the dietary significance of canned food on the basis of recommended dietary lipid quality indexes. The PUFA/UFA ratio for all types of canned food was 1.38–1.51, indicating an excess of the antiatherogenic fatty acids amount over proatherogenic ones. The PUFA n-6 / n-3 ratio values in canned food were very low (no higher than 0.34), signifying the fatty acid composition effectiveness of the products to reduce the cardiovascular diseases risk. All canned foods demonstrated low indexes of atherogenicity (0.60–0.70) and thrombogenicity (no higher than 0.22), as well as high values of the hypocholesterolemic index (1.85–2.22) and the overall lipid quality index (21.13–25.68) declaring the high dietary value of canned sardines based on ivasi.
{"title":"Lipid Profile and Dietary Value of Canned Sardine Products from Ivasi","authors":"Lydia V. Shulgina, Konstantin G. Pavel, Elena A. Solodova, Evgeny V. Yakush","doi":"10.29141/2500-1922-2023-8-3-13","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-13","url":null,"abstract":"The high importance of fish fats and products for human health is due to its lipid quality. The research aim is to study the lipid profile of different types of canned sardines based on ivasi and assess its nutritional value. The authors made and scrutinize three types of canned food on the basis of sardine ivasi: natural, natural with oil, and fish–herbal. The fat content in the canned food samples was in the range of 18.1–22.5%. In natural canned foods, only the sardine ivasi fat had the lipid component; other product samples consisted of sunflower oil: natural with oil – 6.0%, fish–herbal – 7.9%. The samples were similar in content of the main groups of fatty acids, among which PUFA predominated. The amount of biologically significant fatty acids (EPA and DHA) in natural canned foods (25.35% of the fatty acids amount) was higher than in natural samples with oil (23.72%) and fish–herbal (20.57%). In the contents of every sample, the EPA and DHA amount was in the range of 3.7–4.5 g per 100 g of products confirming a high nutritional value of its lipid component. A man assessed the dietary significance of canned food on the basis of recommended dietary lipid quality indexes. The PUFA/UFA ratio for all types of canned food was 1.38–1.51, indicating an excess of the antiatherogenic fatty acids amount over proatherogenic ones. The PUFA n-6 / n-3 ratio values in canned food were very low (no higher than 0.34), signifying the fatty acid composition effectiveness of the products to reduce the cardiovascular diseases risk. All canned foods demonstrated low indexes of atherogenicity (0.60–0.70) and thrombogenicity (no higher than 0.22), as well as high values of the hypocholesterolemic index (1.85–2.22) and the overall lipid quality index (21.13–25.68) declaring the high dietary value of canned sardines based on ivasi.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095241","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-5
Valentina I. Krishtafovich, Dmitry V. Krishtafovich
The lack of olive oil production in Russia and significant volumes of its imports determine the high importance of the correct identification and classification when imported into the customs territory of the Eurasian Economic Union. The research aims at a comparative analysis of the quality indicators of unrefined olive oil samples of the highest quality produced and sold abroad as well as sold in commercial enterprises of the Moscow region. The authors determined that the labeling and organoleptic characteristics of all samples formally comply with the requirements of Russian regulatory documents. The refractive index of each of five samples studied corresponded to the standard one for olive oil at T = 20 °C (1.4677–1.4705) and amounted to n = (1.4679 ± 0.0002), the permissible values of peroxide numbers – no more than 0.15 meq/kg. There were inconsistencies in the fatty acid composition of the Sitia sample sold in Russia: the linolenic acid content was six times higher than the standard values, probably indicating a possible blend of olive oil with lower-cost vegetable oils, such as soy or rapeseed. In order to provide Russian consumers with high-quality and safe olive oil, there is a need to tighten control over the safety and counterfeiting detection of olive oil when crossing the customs border, as well as the national or interstate olive oil standard development with clear quality indicators regulation, harmonized with the international regulatory document requirements.
{"title":"Comparative Quality Assessment of Olive Oil Merchandized in Russian and Foreign Trading Enterprises","authors":"Valentina I. Krishtafovich, Dmitry V. Krishtafovich","doi":"10.29141/2500-1922-2023-8-3-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-5","url":null,"abstract":"The lack of olive oil production in Russia and significant volumes of its imports determine the high importance of the correct identification and classification when imported into the customs territory of the Eurasian Economic Union. The research aims at a comparative analysis of the quality indicators of unrefined olive oil samples of the highest quality produced and sold abroad as well as sold in commercial enterprises of the Moscow region. The authors determined that the labeling and organoleptic characteristics of all samples formally comply with the requirements of Russian regulatory documents. The refractive index of each of five samples studied corresponded to the standard one for olive oil at T = 20 °C (1.4677–1.4705) and amounted to n = (1.4679 ± 0.0002), the permissible values of peroxide numbers – no more than 0.15 meq/kg. There were inconsistencies in the fatty acid composition of the Sitia sample sold in Russia: the linolenic acid content was six times higher than the standard values, probably indicating a possible blend of olive oil with lower-cost vegetable oils, such as soy or rapeseed. In order to provide Russian consumers with high-quality and safe olive oil, there is a need to tighten control over the safety and counterfeiting detection of olive oil when crossing the customs border, as well as the national or interstate olive oil standard development with clear quality indicators regulation, harmonized with the international regulatory document requirements.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095245","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-9
Andrey V. Blinov, David G. Maglakelidze, Alexey A. Gvozdenko, Alexey B. Golik, Maxim A. Kolodkin, Zafar A. Rekhman
Food enriched with colloidal forms of iron, vitamins and amino acids can act as an additional source of vital nutrients in order to maintain the biochemical and elemental composition constancy of organisms. The research aims at development of a functional milk drink enriched with iron (II) ascorbate–isoleucinate. The thesis presents the study results of a triple chelate complex – iron (II) ascorbate isoleucinate. Based on its optical properties research by spectrophotometry, the authors revealed that there was a 557 nm band in the absorption spectrum of the sample, which stood for the complex characteristic of iron, ascorbic acid and L-isoleucine. The thesis consists of the study results of the iron ions chelation mechanism by vitamin C and amino acid. The most energetically advantageous configuration is the interaction through hydroxyl groups of ascorbic acid attached to carbon atoms C2 and C3. The infrared spectroscopy results confirm the data obtained. The iron ions interaction with ascorbic acid and L-isoleucine is accompanied by the Fe–O and Fe–N bonds formation. The authors studied the aggregative stability of the triple complex samples; processed experimental data using neural networks and machine learning; obtained ternary surfaces describing the mutual factors impact on the output parameter – the change in optical density. At the maximum mixing time, there is the triple complex destruction accompanied by a significant increase in optical density. In an alkaline medium at room temperature and minimal mixing time, there is a moderate change in the optical density characterized by the stability of iron (II) ascorbate isoleucinate. At the final stage, a man produced milk samples enriched with a triple iron complex, and studied the antioxidant activity of the obtained products. As a result, the complex introduction enables to increase the total antioxidant activity of milk by 40%.
{"title":"Functional Milk Drink Enriched with Iron (II) Ascorbate Isoleucinate","authors":"Andrey V. Blinov, David G. Maglakelidze, Alexey A. Gvozdenko, Alexey B. Golik, Maxim A. Kolodkin, Zafar A. Rekhman","doi":"10.29141/2500-1922-2023-8-3-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-9","url":null,"abstract":"Food enriched with colloidal forms of iron, vitamins and amino acids can act as an additional source of vital nutrients in order to maintain the biochemical and elemental composition constancy of organisms. The research aims at development of a functional milk drink enriched with iron (II) ascorbate–isoleucinate. The thesis presents the study results of a triple chelate complex – iron (II) ascorbate isoleucinate. Based on its optical properties research by spectrophotometry, the authors revealed that there was a 557 nm band in the absorption spectrum of the sample, which stood for the complex characteristic of iron, ascorbic acid and L-isoleucine. The thesis consists of the study results of the iron ions chelation mechanism by vitamin C and amino acid. The most energetically advantageous configuration is the interaction through hydroxyl groups of ascorbic acid attached to carbon atoms C2 and C3. The infrared spectroscopy results confirm the data obtained. The iron ions interaction with ascorbic acid and L-isoleucine is accompanied by the Fe–O and Fe–N bonds formation. The authors studied the aggregative stability of the triple complex samples; processed experimental data using neural networks and machine learning; obtained ternary surfaces describing the mutual factors impact on the output parameter – the change in optical density. At the maximum mixing time, there is the triple complex destruction accompanied by a significant increase in optical density. In an alkaline medium at room temperature and minimal mixing time, there is a moderate change in the optical density characterized by the stability of iron (II) ascorbate isoleucinate. At the final stage, a man produced milk samples enriched with a triple iron complex, and studied the antioxidant activity of the obtained products. As a result, the complex introduction enables to increase the total antioxidant activity of milk by 40%.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095246","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-1
Alexsandr V. Akulich, Roza T. Timakova, Tatyana D. Samuylenko, Mikhail I. Lukinykh
The market formation of functional bakery products enriched with valuable non-traditional raw materials meets the principles of healthy nutrition and satisfies individual human needs. Dry flour semi-finished products are heterogeneous systems consisting of several components, which requires an analysis of its technological combination and mutual influence. The study aims at quality assessment of dry flour semi-finished products of various formulations using rye flour according to the “Simulator” protocol and through the “Profiler” system in automated mode on the “Mixolab Chopin” device. The water absorption capacity of the prototypes had a range of values from 52.0 to 59.7%, in the control – 57.3%. The researchers revealed rheological characteristics features of the dough obtained on the basis of different dry flour semi-finished product types due to the impact of protein-proteinase and carbohydrate-amylase complexes of individual components. The production of dough based on most of the considered dry flour semi-finished products requires less water than traditional dough based on wheat flour. The presented dry flour semi-finished products are mainly capable of forming a “stable” dough with good elasticity. The thesis presents mixolabograms together with the Mixolab Profiler function of a test sample based on a dry flour semi-finished product “Plain Rye Bread”. “Mixolab Chopin” is applicable to study the properties and quality control of dry flour semi-finished products using rye flour, additional and non-traditional raw materials. The shelf life of products based on the considered dry flour semi-finished products are at the level of shelf life of products based on wheat flour grade I.
{"title":"Research on the Rheological Properties of Dough Based on Dry Flour Semi-Finished Products Using Rye Flour","authors":"Alexsandr V. Akulich, Roza T. Timakova, Tatyana D. Samuylenko, Mikhail I. Lukinykh","doi":"10.29141/2500-1922-2023-8-3-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-1","url":null,"abstract":"The market formation of functional bakery products enriched with valuable non-traditional raw materials meets the principles of healthy nutrition and satisfies individual human needs. Dry flour semi-finished products are heterogeneous systems consisting of several components, which requires an analysis of its technological combination and mutual influence. The study aims at quality assessment of dry flour semi-finished products of various formulations using rye flour according to the “Simulator” protocol and through the “Profiler” system in automated mode on the “Mixolab Chopin” device. The water absorption capacity of the prototypes had a range of values from 52.0 to 59.7%, in the control – 57.3%. The researchers revealed rheological characteristics features of the dough obtained on the basis of different dry flour semi-finished product types due to the impact of protein-proteinase and carbohydrate-amylase complexes of individual components. The production of dough based on most of the considered dry flour semi-finished products requires less water than traditional dough based on wheat flour. The presented dry flour semi-finished products are mainly capable of forming a “stable” dough with good elasticity. The thesis presents mixolabograms together with the Mixolab Profiler function of a test sample based on a dry flour semi-finished product “Plain Rye Bread”. “Mixolab Chopin” is applicable to study the properties and quality control of dry flour semi-finished products using rye flour, additional and non-traditional raw materials. The shelf life of products based on the considered dry flour semi-finished products are at the level of shelf life of products based on wheat flour grade I.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095249","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}
Pub Date : 2023-09-22DOI: 10.29141/2500-1922-2023-8-3-11
Sergey L. Tikhonov, Maxim N. Harapaev
Callus cell cultures have a wide range of applications in the food industry, pharmacology and pharmacy, agriculture and biotechnology. The study aim is to develop an optimal technology for the cultivation and biological substances activation under in vitro callus culture conditions of basil (Ocimum basilicum). At the first research stage, a man developed a nutrient medium for culturing callus culture including, by weight %: ammonium nitrate – 4.75; potassium nitrate – 5.47; calcium chloride 2-aqueous – 1.27; magnesium sulfate 7-aqueous – 1.06; potassium dihydroorthophosphate – 0.49; EDTA disodium salt – 0.1; iron sulfate 7-aqueous – 0.08; boric acid – 0.02; magnesium sulfate 4-aqueous – 0.06; zinc sulfate 7-aqueous – 0.02; potassium iodide – 0.002; sodium molybdate 2-aqueous – 0.001; copper sulfate 5-aqueous – 0.001; cobalt chloride 2-aqueous – 0.001; glycine – 0.01; mesoinosite – 0.3; nicotinic acid – 0.001; pyridoxine – 0.002; sucrose – 86.35; benzylaminopurine – 0.01; naphthylacetic acid – 0.003. The second stage consists of a technology development for activating biological active substances of callus culture when exposed to biomass with blue light intensity of 1500 lux (Samsung 281b Quantum Line LEDs) in light/dark mode 24/24 h. As a result, the basil biomass yield was (24.44 ± 1.00) g/l. The number of secondary metabolites was, mg/g of dry weight: rosemary acid (54.5 ± 2.0); chicory acid (64.4 ± 1.9); eugenol (0.50 ± 0.100); caffeic acid (0.42 ± 0.1). The developed technology of cultivation and biological substances activation enables to obtain callus culture samples of high-quality ordinary basil regardless of various environmental factors, geographical restrictions and seasonal climate changes. The practical research results are of interest to the food industry.
{"title":"Cultivation Optimization and Biological Active Substances Activation Under In Vitro Callus Culture Conditions of Basil (Ocimum Basilicum)","authors":"Sergey L. Tikhonov, Maxim N. Harapaev","doi":"10.29141/2500-1922-2023-8-3-11","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-3-11","url":null,"abstract":"Callus cell cultures have a wide range of applications in the food industry, pharmacology and pharmacy, agriculture and biotechnology. The study aim is to develop an optimal technology for the cultivation and biological substances activation under in vitro callus culture conditions of basil (Ocimum basilicum). At the first research stage, a man developed a nutrient medium for culturing callus culture including, by weight %: ammonium nitrate – 4.75; potassium nitrate – 5.47; calcium chloride 2-aqueous – 1.27; magnesium sulfate 7-aqueous – 1.06; potassium dihydroorthophosphate – 0.49; EDTA disodium salt – 0.1; iron sulfate 7-aqueous – 0.08; boric acid – 0.02; magnesium sulfate 4-aqueous – 0.06; zinc sulfate 7-aqueous – 0.02; potassium iodide – 0.002; sodium molybdate 2-aqueous – 0.001; copper sulfate 5-aqueous – 0.001; cobalt chloride 2-aqueous – 0.001; glycine – 0.01; mesoinosite – 0.3; nicotinic acid – 0.001; pyridoxine – 0.002; sucrose – 86.35; benzylaminopurine – 0.01; naphthylacetic acid – 0.003. The second stage consists of a technology development for activating biological active substances of callus culture when exposed to biomass with blue light intensity of 1500 lux (Samsung 281b Quantum Line LEDs) in light/dark mode 24/24 h. As a result, the basil biomass yield was (24.44 ± 1.00) g/l. The number of secondary metabolites was, mg/g of dry weight: rosemary acid (54.5 ± 2.0); chicory acid (64.4 ± 1.9); eugenol (0.50 ± 0.100); caffeic acid (0.42 ± 0.1). The developed technology of cultivation and biological substances activation enables to obtain callus culture samples of high-quality ordinary basil regardless of various environmental factors, geographical restrictions and seasonal climate changes. The practical research results are of interest to the food industry.","PeriodicalId":499170,"journal":{"name":"Индустрия питания","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136095058","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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