Pub Date : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-105-119
T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva
Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.
{"title":"Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips","authors":"T. V. Pershakova, T. V. Yakovleva, Yu. N. Chernyavskaya, D. V. Kotvitskaya, A. A. Tyagushcheva","doi":"10.47370/2072-0920-2024-20-2-105-119","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-105-119","url":null,"abstract":"Drying is one of the most popular ways to preserve plant materials by reducing humidity and preventing microbiological contamination and it is a promising direction in the food industry. The article presents the results of the research in the development of effective technologies for preparing zucchini for drying, ensuring acceleration of the drying process, as well as maintaining or improving organoleptic characteristics (for example, to prevent excessive darkening). The article describes the results of the influence of pre-treatment of zucchini before drying on quality indicators – organoleptic indicators (appearance, consistency, taste, smell, color, shape, size) and physicochemical indicators (weight of fresh raw materials and dried product, moisture content of the finished product) and microbiological safety (MAFAnM, coliform bacteria, mold, yeast). The types of pre-treatment of zucchini before drying were microwave treatment, C6 H8 O7 solution (citric acid), NaCl solution (saline solution), microwave treatment + C6 H8 O7 solution, microwave treatment + NaCl solution. During the organoleptic assessment, it was found that the best organoleptic indicators are provided by treatment with 5% NaCl solution (4.8 points) and 1% C6 H8 O7 solution (4.7 points). Microwave pre-treatment in various parameters led to the appearance of characteristic bitterness and an unpleasant aftertaste. Treatment with a solution of citric acid in various dosages imparts a sour taste and prevented darkening during drying. It was found that various types of pre-treatment do not affect the duration of drying of zucchini, which was, on average, 7 hours. Microwave treatment reduced humidity to 3.4%, citric acid – to 3.6%, saline solution – to 4.6%, while complex treatment did not affect the reduction in moisture content of the dry product and, in general, the duration of drying. As a result of the microbiological assessment, it was noted that the amount of MaFAnM and mold fungi were within acceptable imits, and the growth of coliform bacteria was absent, which corresponded to the indicators of regulatory documents.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 73","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671251","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-120-129
E. S. Smirnova, E. V. Razhina, N. L. Lopayeva, I. M. Khairova, V. N. Sinko, L. M. Stakheeva, A. V. Shilovtsev
Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.
{"title":"The use of a complex of microorganisms in yogurt production technology","authors":"E. S. Smirnova, E. V. Razhina, N. L. Lopayeva, I. M. Khairova, V. N. Sinko, L. M. Stakheeva, A. V. Shilovtsev","doi":"10.47370/2072-0920-2024-20-2-120-129","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-120-129","url":null,"abstract":"Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat content. The article presents the results of studies on the influence of a complex of microorganisms on the quality indicators of yogurt (organoleptic, physicochemical). The purpose of the research was to study the effect of different volumes of symbiotic starter on the quality indicators of yogurt. The research was carried out in the laboratory of the Department of Biotechnology and Food Products of the Ural State Agrarian University.The Methods. Four yogurt samples were produced and analyzed: a control sample and three experimental ones. The finished products were assessed for organoleptic characteristics and mass fraction of protein (GOST 31981-2013). Acidity was set according to GOST 31976-2012.The Results. According to experts, sample No. 2 was recognized as the best, with a total volume of the complex of microorganisms of 70 ml per 150 g of the finished product. This sample had a uniform consistency, undisturbed clot, and no whey separation was observed; taste and smell – pure, fermented milk; color – milky white. All test samples had deviations in the protein mass fraction. Thus, in sample No. 1, MDB was 3.4%, in samples No. 2 and No. 3 – 3.6 and 3.8%. The obtained indicators were higher than the standard values by 0.2, 0.4 and 0.6%, respectively. Acidity in all samples was within normal limits.The Conclusion. Yogurt, with a complex of microorganisms can expand the line of functional products, and the addition of symbiotic starters will improve the properties of the product and classify it as functional.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670339","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-23-36
E. Butina, I. Dubrovskaya, E. O. Gerasimenko, S. A. Kalmanovich
Monochloropropanediols (MCPD) and their esters with high molecular weight carboxylic (fatty) acids are new types of technological contaminants present in refined deodorized oils and other foods.The development of measures to minimize the content of MCPD esters in vegetable oils, which are an important component of various food systems, is a priority direction of modern foreign and domestic research in the field of ensuring food safety. The effectiveness of such measures should be based on ideas about the mechanisms of formation of MCPD esters and the identification of their predecessors (precursors) present in the lipid complex of oil seeds, as well as those formed during their processing.Systematized statistically reliable scientific knowledge about the mechanisms of formation of MCPD esters and their derivatives is still missing. Presumably, the formation of MCPDs and their esters with fatty acids should correlate with the presence of chlorine compounds in oilseed raw materials and in the oil itself; chlorine-containing pesticides and biologically active substances (fertilizers) used in agricultural production are one of the sources.Thus, the goal of the research is a systematic and comprehensive synthesis of ideas about precursors and mechanisms of formation of MCPD esters.As a result of analysis and synthesis of literature sources, it has been established that the main precursors of MCPD esters are DAG, TAG and various chlorine-containing compounds. The main factors influencing the rate of formation and amount of accumulation of MCPD esters are high temperatures (more than 120°C), duration of heat treatment, the presence of free fatty acids, antioxidants and moisture. Different chlorine compounds appear to have different activities in the reactions leading to the formation of MCPD esters. The presence of antioxidants in lipid systems can inhibit the formation of 3-MCPD ester, and the effectiveness of the process is determined by the type of antioxidant. According to the degree of increase in inhibitory ability, the most applicable antioxidants in lipid systems can be ranked as follows: α-tocopherol, BOA, BOT, AP, PG and TBHQ. The role of the composition of fatty acids in the formation of MCPD esters still remains unclear; however, there is indirect evidence indicating the influence of the composition of fatty acids on the level of accumulation of MCPD esters, which determines the feasibility of an in-depth study of this issue.
{"title":"A contemporary view of the mechanisms of formation of new contaminants in vegetable oils – esters of monochloropropanediols and high molecular weight carboxylic acids","authors":"E. Butina, I. Dubrovskaya, E. O. Gerasimenko, S. A. Kalmanovich","doi":"10.47370/2072-0920-2024-20-2-23-36","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-23-36","url":null,"abstract":"Monochloropropanediols (MCPD) and their esters with high molecular weight carboxylic (fatty) acids are new types of technological contaminants present in refined deodorized oils and other foods.The development of measures to minimize the content of MCPD esters in vegetable oils, which are an important component of various food systems, is a priority direction of modern foreign and domestic research in the field of ensuring food safety. The effectiveness of such measures should be based on ideas about the mechanisms of formation of MCPD esters and the identification of their predecessors (precursors) present in the lipid complex of oil seeds, as well as those formed during their processing.Systematized statistically reliable scientific knowledge about the mechanisms of formation of MCPD esters and their derivatives is still missing. Presumably, the formation of MCPDs and their esters with fatty acids should correlate with the presence of chlorine compounds in oilseed raw materials and in the oil itself; chlorine-containing pesticides and biologically active substances (fertilizers) used in agricultural production are one of the sources.Thus, the goal of the research is a systematic and comprehensive synthesis of ideas about precursors and mechanisms of formation of MCPD esters.As a result of analysis and synthesis of literature sources, it has been established that the main precursors of MCPD esters are DAG, TAG and various chlorine-containing compounds. The main factors influencing the rate of formation and amount of accumulation of MCPD esters are high temperatures (more than 120°C), duration of heat treatment, the presence of free fatty acids, antioxidants and moisture. Different chlorine compounds appear to have different activities in the reactions leading to the formation of MCPD esters. The presence of antioxidants in lipid systems can inhibit the formation of 3-MCPD ester, and the effectiveness of the process is determined by the type of antioxidant. According to the degree of increase in inhibitory ability, the most applicable antioxidants in lipid systems can be ranked as follows: α-tocopherol, BOA, BOT, AP, PG and TBHQ. The role of the composition of fatty acids in the formation of MCPD esters still remains unclear; however, there is indirect evidence indicating the influence of the composition of fatty acids on the level of accumulation of MCPD esters, which determines the feasibility of an in-depth study of this issue.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671392","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-14-22
E. V. Belokurova, M. Sargsyan, N. A. Galochkina, N. M. Derkanosova
In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measures aimed at improving the quality and extending life expectancy. In particular, a regular imbalance of consumed vital nutrients contributes to the development of diseases such as vitamin deficiency and microelementosis. The most common causes of microelementosis include the quality of drinking water, the impact of anthropogenic factors on the environment and population, soil characteristics in the food production region, and others. One of the mechanisms for regulating violations of the elemental status of the population in regions with a recorded imbalance of essential elements is diet correction, which also includes the use of fortified food products. In order to optimize the technology for the production of functional products within small food enterprises and ensure the development of the market for functional bakery products, it is advisable to search for new methods for enriching basic food products with vital microelements. The purpose of the research was to assess the general toxicity of the formed enriching composition based on chitosan and zinc. To achieve this, an express method to determine the general toxicity on ciliates of the Stylonychia mytilus genus was used. The research allows us to conclude that it is safe to use a composition of chitosan and zinc in the recipes of bread made from premium wheat flour and whole grain wheat flour. The results are aimed at optimizing the technology of bread fortification by immobilizing the necessary essential microelement on the surface of a biopolymer carrier.
{"title":"Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures","authors":"E. V. Belokurova, M. Sargsyan, N. A. Galochkina, N. M. Derkanosova","doi":"10.47370/2072-0920-2024-20-2-14-22","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-14-22","url":null,"abstract":"In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measures aimed at improving the quality and extending life expectancy. In particular, a regular imbalance of consumed vital nutrients contributes to the development of diseases such as vitamin deficiency and microelementosis. The most common causes of microelementosis include the quality of drinking water, the impact of anthropogenic factors on the environment and population, soil characteristics in the food production region, and others. One of the mechanisms for regulating violations of the elemental status of the population in regions with a recorded imbalance of essential elements is diet correction, which also includes the use of fortified food products. In order to optimize the technology for the production of functional products within small food enterprises and ensure the development of the market for functional bakery products, it is advisable to search for new methods for enriching basic food products with vital microelements. The purpose of the research was to assess the general toxicity of the formed enriching composition based on chitosan and zinc. To achieve this, an express method to determine the general toxicity on ciliates of the Stylonychia mytilus genus was used. The research allows us to conclude that it is safe to use a composition of chitosan and zinc in the recipes of bread made from premium wheat flour and whole grain wheat flour. The results are aimed at optimizing the technology of bread fortification by immobilizing the necessary essential microelement on the surface of a biopolymer carrier.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670281","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-143-156
N. V. Sterekhova, Z. A. Meretukov, S. Y. Gonezhuk, R. G. Shishova
In the technology for extracting the required components from plant raw materials, in most cases, the grinding process is used as a preparatory operation before the main process, followed by the separation of the extracted material into target components.In most cases, as a result of such a process, we can talk about the effective extraction of only a single target component, while others inevitably lose their qualitative and quantitative indicators, which is due to the morphology of the plant raw material.One of the promising directions in the processes of destruction of plant material for further operations is selective disintegration. For this purpose optimal process conditions have been selected, such as heating, freezing and others. Raw materials obtained as a result of selective destruction can be effectively fractionated according to morphological and physicochemical characteristics, and only after that can be sent to subsequent operations with the greatest efficiency.Under modern conditions, the loss of essential oil in coriander associated with splitting the fruit reaches 23.4% of the oil weight in whole fruits. At the same time, the essential oil from split fruits is enriched with valuable components – linalool, geraniol, geranyl acetate and, in addition, contains less hydrocarbons and camphor. As shown in [1], oil from split fruits can be used to adjust the composition of batches of coriander essential oil in order to increase the content of linalool while simultaneously reducing the content of undesirable components – hydrocarbons and camphor, and can also be used primarily to isolate valuable components – linalool, geraniol. To reduce losses associated with splitting coriander fruits, it has been proposed to carry out mathematical modeling of the process of cryogenic freezing with subsequent grinding of the frozen mass, which will significantly reduce losses of essential oil. Considering that essential oils extracted from coriander show high antibacterial, antioxidant and antifungal activity [2], increasing the yield of high-quality coriander essential oil will allow its wider use in flavoring and food preservation, as well as for medicinal purposes, which is important and actual task.
{"title":"Simulation of the process of cryogenic freezing of coriander seeds","authors":"N. V. Sterekhova, Z. A. Meretukov, S. Y. Gonezhuk, R. G. Shishova","doi":"10.47370/2072-0920-2024-20-2-143-156","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-143-156","url":null,"abstract":"In the technology for extracting the required components from plant raw materials, in most cases, the grinding process is used as a preparatory operation before the main process, followed by the separation of the extracted material into target components.In most cases, as a result of such a process, we can talk about the effective extraction of only a single target component, while others inevitably lose their qualitative and quantitative indicators, which is due to the morphology of the plant raw material.One of the promising directions in the processes of destruction of plant material for further operations is selective disintegration. For this purpose optimal process conditions have been selected, such as heating, freezing and others. Raw materials obtained as a result of selective destruction can be effectively fractionated according to morphological and physicochemical characteristics, and only after that can be sent to subsequent operations with the greatest efficiency.Under modern conditions, the loss of essential oil in coriander associated with splitting the fruit reaches 23.4% of the oil weight in whole fruits. At the same time, the essential oil from split fruits is enriched with valuable components – linalool, geraniol, geranyl acetate and, in addition, contains less hydrocarbons and camphor. As shown in [1], oil from split fruits can be used to adjust the composition of batches of coriander essential oil in order to increase the content of linalool while simultaneously reducing the content of undesirable components – hydrocarbons and camphor, and can also be used primarily to isolate valuable components – linalool, geraniol. To reduce losses associated with splitting coriander fruits, it has been proposed to carry out mathematical modeling of the process of cryogenic freezing with subsequent grinding of the frozen mass, which will significantly reduce losses of essential oil. Considering that essential oils extracted from coriander show high antibacterial, antioxidant and antifungal activity [2], increasing the yield of high-quality coriander essential oil will allow its wider use in flavoring and food preservation, as well as for medicinal purposes, which is important and actual task.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 54","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670885","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-157-169
M. I. Stalnaja, N. O. Sichko
Medicinal plants have always arised an interest because they usually have pharmacological effects, low toxicity and high safety. Herbal preparations can be used both for the prevention of certain diseases and for the treatment of chronic and slowly developing ones. At the same time, practically healthy people can also use them to improve their quality of life. The experience of using medicinal plants in traditional medicine in the North-West Caucasus (in particular, in the Republic of Adygea) contributed to their active study with the aim of introducing official scientific medicine into clinical practice.For the treatment, prevention and diagnosis of many diseases, the medications are widely used that have a sedative effect in various neurotic conditions and have a regulatory effect on the central nervous system, reducing excitatory processes, enhancing inhibitory processes or eliminating the consequences of stressful situations. In this regard, there is a need to expand the local raw material base of medicinal plants, which accumulate biologically active substances in high concentrations.The article provides data on the study of wild North Caucasian populations of medicinal plants (valerian officinalis, common hop, motherwort and peppermint), which are promising producers of biologically active compounds. The results obtained indicate the safety of the raw material, allow us to evaluate its quality and prove the promise of ongoing scientific research, which has not only theoretical but also practical significance for the purpose of creating drugs that have a sedative effect, as well as for processing without restrictions.
{"title":"Study of biologically active substances of plants of the North-West Caucasus that produce a sedative effect","authors":"M. I. Stalnaja, N. O. Sichko","doi":"10.47370/2072-0920-2024-20-2-157-169","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-157-169","url":null,"abstract":"Medicinal plants have always arised an interest because they usually have pharmacological effects, low toxicity and high safety. Herbal preparations can be used both for the prevention of certain diseases and for the treatment of chronic and slowly developing ones. At the same time, practically healthy people can also use them to improve their quality of life. The experience of using medicinal plants in traditional medicine in the North-West Caucasus (in particular, in the Republic of Adygea) contributed to their active study with the aim of introducing official scientific medicine into clinical practice.For the treatment, prevention and diagnosis of many diseases, the medications are widely used that have a sedative effect in various neurotic conditions and have a regulatory effect on the central nervous system, reducing excitatory processes, enhancing inhibitory processes or eliminating the consequences of stressful situations. In this regard, there is a need to expand the local raw material base of medicinal plants, which accumulate biologically active substances in high concentrations.The article provides data on the study of wild North Caucasian populations of medicinal plants (valerian officinalis, common hop, motherwort and peppermint), which are promising producers of biologically active compounds. The results obtained indicate the safety of the raw material, allow us to evaluate its quality and prove the promise of ongoing scientific research, which has not only theoretical but also practical significance for the purpose of creating drugs that have a sedative effect, as well as for processing without restrictions.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670625","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-69-80
A. A. Kovalevskaya, V. V. Illarionova, A. E. Glasenko, I. М. Chebanov, E. N. Guba
The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.
{"title":"Development of flour confectionery products using physiologically valuable beekeeping products","authors":"A. A. Kovalevskaya, V. V. Illarionova, A. E. Glasenko, I. М. Chebanov, E. N. Guba","doi":"10.47370/2072-0920-2024-20-2-69-80","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-69-80","url":null,"abstract":"The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 27","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671480","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 : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-49-56
E. Efremova, O. Sutorma, D. D. Khoroshilov, K. A. Ambrosova
Currently, the quality of school meals plays important role for the parents of schoolchildren. Expanding the range of food with hypoallergenic products is an urgent problem. In our research sorbet was used as a research object. Fruit and vegetable crops were used as the basis for the sorbet prototype. Zucchini, green apple and white currant were selected as the main ingredients of sorbets, taking into account the recommendations of a non-specific hypoallergenic diet. The goal of the research was to develop a recipe and conduct an organoleptic evaluation of a dessert based on zucchini, apples and currants. The task was to conduct an organoleptic evaluation of the prototype sorbet. The study of organoleptic indicators was carried out in accordance with GOST 31986-2012 «Catering services. Method of organoleptic assessment of the quality of public catering products». Test batches of the dessert were carried out at the Volgograd State Agrarian University at the Department of Processing and Food Production Technologies. In terms of organoleptic indicators, the new product met all technical requirements. The appearance of sorbet, a single-layer dessert in the form of a ball without glaze, decorated with mint greens. The consistency was dense. The taste was clean, characteristic of apple and currant, without any foreign tastes or odors. The color was light green, uniform throughout the mass. The product sample met the requirements of GOST R 55624-2013 «Whipped frozen fruit, vegetable and fruit-vegetable desserts. Technical conditions». A tasting evaluation of the sorbet was carried out. Employing the arithmetic mean value, the overall rating of the prototype was the highest. The use of zucchini, green apple and white currant in combination in the production of sorbet has not reduced the quality criteria of this dessert.
目前，学校膳食的质量对学生家长来说非常重要。扩大低过敏性产品的食品范围是一个亟待解决的问题。在我们的研究中，冰糕被用作研究对象。水果和蔬菜作物被用作冰糕原型的基础。考虑到非特异性低过敏饮食的建议，我们选择了西葫芦、青苹果和白醋栗作为冰糕的主要成分。研究的目标是开发一种以西葫芦、苹果和醋栗为基础的甜点食谱，并对其进行感官评估。任务是对原型冰糕进行感官评估。感官指标研究根据 GOST 31986-2012 "餐饮服务。公共餐饮产品质量感官评估方法"。在伏尔加格勒国立农业大学加工和食品生产技术系对甜点进行了批量测试。从感官指标来看，新产品符合所有技术要求。从外观上看，冰糕是一种单层甜点，呈无釉球状，上面点缀着薄荷绿。口感稠密。口感清爽，具有苹果和醋栗的特点，没有任何异味或臭味。颜色为浅绿色，整团均匀一致。产品样品符合 GOST R 55624-2013《打发的冷冻水果、蔬菜和水果蔬菜甜点。技术条件"。对冰糕进行了品尝评估。根据算术平均值，原型的总体评分最高。将西葫芦、青苹果和白醋栗混合在一起制作冰糕，并没有降低这种甜点的质量标准。
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Pub Date : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-90-104
K. N. Laricheva, U. G. Grishina
Licorice root extracts are one of the most common and widely used plant extracts. Due to the high content of biologically active substances and pronounced properties, they are used in various industries – in medicine, pharmacology, cosmetics and food industries. The underground part of Licorice contains more than 100 different chemical substances, the most biologically active of which are flavonoids and triterpene saponins. The most significant saponin is glycyrrhizic acid. Science knows many ways to obtain licorice extract, and the research is still being actively carried out to find even more effective, inexpensive and accessible methods.The purpose of the research was to investigate the feasibility and potential of glycerol as a solvent for the extraction of glycyrrhizic acid from the roots of Glycyrrhiza glabra.The methods. Isolation of glycyrrhizic acid from the roots of Glycyrrhiza glabra was carried out using the maceration method. Glycerrin and the classic extractant ethanol were tested as an extractant for comparative analysis. Determination of glycyrrhizic acid content in licorice glabra roots was carried out using differential spectrophotometry.The Results. Optimal conditions for the extraction of glycyrrhizic acid from the roots of Glycyrrhiza glabra were selected. The maximum content of glycyrrhizic acid was observed in the sample prepared at a water-glycerol ratio of 3:2.The scientific novelty of the work lies in the study of the possibility of using glycerol as a solvent for extraction and the selection of optimal conditions for the extraction of glycyrrhizic acid from the roots of Glycyrrhiza glabra in order to increase the level of extraction of the target substance.
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Pub Date : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-130-142
A. I. Soloveva, D. A. Bragina, Y. Ushakova, G. Y. Rysmukhambetova
The article presents the research on the development of bread technology from gluten-free composite mixtures: No. 1 from a mixture of rice and flax flour (70: 30), No. 2 from flax and corn flour (50: 50) and No. 3 from pumpkin and corn flour (50: 50). A sociological survey conducted has shown that potential consumers are interested in expanding the line of gluten-free food products in the Saratov region. The following technological parameters for the production of gluten-free bread were determined: proofing time – 100 minutes, chamber temperature 35°С and relative air humidity 40%. The bread was baked for 9 minutes at 200°С and 35 minutes at 180°С with a relative humidity in the working chamber of 40%. Physicochemical studies showed that the moisture content in three samples of gluten-free bread was 1.17 times higher than the norm (46.0) compared to the control. In turn, the acidity of the sample crumb was in the range of 5.5–7.2 degrees, respectively, which exceeded the norm. The crumb porosity of the developed samples was 65.22–68.03%, respectively, while less than 68% was explained by the use of gluten-free mixtures, which were unable to form an elastic elastic frame in the products. The developed gluten-free bread contained QMAFAnM, coliform bacteria, Staphylococcus aureus, bacteria of the genus Proteus, mold fungi and pathogenic microorganisms, including Salmonella, and complies with TR CU 021/2011.As a result of the research, sample No. 3 was selected from pumpkin and corn flour (50: 50), which had high performance in terms of overall physicochemical and organoleptic characteristics. The selected sample had dimensional stability, pleasant taste, aroma and baked crumb.
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