Pub Date : 2024-07-07DOI: 10.47370/2072-0920-2024-20-2-81-89
I. V. Krylova, A. V. Fedorov, M. Domoroshchenkova, T. F. Demyanenko, L. O. Shaginova
Sunflower meal is a promising source of protein, which can be used as a food ingredient in the formulations of meat, flour and confectionery products. Alkaline extraction technology is traditionally used to obtain sunflower protein, but its efficiency can be increased using physical methods: ultrasound, microwave radiation, extraction at high pressure and others. Thу article deals with an application of the ultrasonic treatment for increase of the efficiency of protein extraction from defatted plant material: from the protein fraction of sunflower meal and from sunflower meal. The trial samples for protein extraction were prepared by the preliminary treatment of the samples in the ultrasonic bath for 15 minutes at a frequency of 40 hertz at temperature 24-28° C. The control sample was not subjected to such pretreatment. Then protein was isolated from the raw material by alkaline extraction followed by isoelectric precipitation. The possibility of the protein preparation isolation with a higher crude protein content (93,66% m.f.b) compared to the control sample has been shown. The mass yield of protein was 64% of its content in the raw material. The influence of ultrasonic treatment on the efficiency of protein extraction from raw material with different crude protein content is demonstrated. The results of the study show the feasibility of usage of ultrasound treatment in isolation of sunflower protein. In particular, the crude protein content in the trial protein sample after ultrasonic treatment was increased by 8,23% compared to the control sample. The obtained results demonstrated their consistency when compared to the results of other studies. However, there are only a limited number of studies on the use of ultrasound in the extraction of sunflower derived products.A comparison of the results obtained showed their consistency with the results of other studies. However, there are only a small number of studies on the use of ultrasound in the extraction of sunflower processing products.
{"title":"Ultrasonic treatment assisted extraction of sunflower protein","authors":"I. V. Krylova, A. V. Fedorov, M. Domoroshchenkova, T. F. Demyanenko, L. O. Shaginova","doi":"10.47370/2072-0920-2024-20-2-81-89","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-81-89","url":null,"abstract":"Sunflower meal is a promising source of protein, which can be used as a food ingredient in the formulations of meat, flour and confectionery products. Alkaline extraction technology is traditionally used to obtain sunflower protein, but its efficiency can be increased using physical methods: ultrasound, microwave radiation, extraction at high pressure and others. Thу article deals with an application of the ultrasonic treatment for increase of the efficiency of protein extraction from defatted plant material: from the protein fraction of sunflower meal and from sunflower meal. The trial samples for protein extraction were prepared by the preliminary treatment of the samples in the ultrasonic bath for 15 minutes at a frequency of 40 hertz at temperature 24-28° C. The control sample was not subjected to such pretreatment. Then protein was isolated from the raw material by alkaline extraction followed by isoelectric precipitation. The possibility of the protein preparation isolation with a higher crude protein content (93,66% m.f.b) compared to the control sample has been shown. The mass yield of protein was 64% of its content in the raw material. The influence of ultrasonic treatment on the efficiency of protein extraction from raw material with different crude protein content is demonstrated. The results of the study show the feasibility of usage of ultrasound treatment in isolation of sunflower protein. In particular, the crude protein content in the trial protein sample after ultrasonic treatment was increased by 8,23% compared to the control sample. The obtained results demonstrated their consistency when compared to the results of other studies. However, there are only a limited number of studies on the use of ultrasound in the extraction of sunflower derived products.A comparison of the results obtained showed their consistency with the results of other studies. However, there are only a small number of studies on the use of ultrasound in the extraction of sunflower processing products.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671161","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: 10.47370/2072-0920-2024-20-2-37-48
A. Werner, D. Grashchenkov, O. Chugunova
The article provides a rationale for the need to study the development of new lactose-free dairy products, due to an increase in the volume of consumption and the need to master whey processing technologies, using various lactose removal technologies, including enzymatic ones. Whey is rich in amino acids, has high biological value and high degree of digestibility in the human body, due to which whey processed products become attractive to a consumer.The purpose of the research is to develop a method for producing lactose-free albumin from fresh whey obtained after the production of cheese or cottage cheese, using enzymatic hydrolysis technology. The market for lactose-free dairy products in the Russian Federation and the assortment that is presented in the city of Yekaterinburg, the Sverdlovsk region, have been analyzed. The parameters of temperature, duration, and amount of β-galactosidase enzyme added to obtain a lactose-free dairy product with the highest weight yield and the best organoleptic characteristics based on actual technological developments have been investigated. Organoleptic, physicochemical and microbiological indicators of the quality and safety of the resulting lactose-free albumin have been studied. The resulting product has organoleptic characteristics and structure similar to classic cottage cheese, so that it can be used as a cottage cheese substitute for the development of lactose-free products and dishes for baby food.
{"title":"Methodological and technological aspects of the production of lactose-free dairy products","authors":"A. Werner, D. Grashchenkov, O. Chugunova","doi":"10.47370/2072-0920-2024-20-2-37-48","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-37-48","url":null,"abstract":"The article provides a rationale for the need to study the development of new lactose-free dairy products, due to an increase in the volume of consumption and the need to master whey processing technologies, using various lactose removal technologies, including enzymatic ones. Whey is rich in amino acids, has high biological value and high degree of digestibility in the human body, due to which whey processed products become attractive to a consumer.The purpose of the research is to develop a method for producing lactose-free albumin from fresh whey obtained after the production of cheese or cottage cheese, using enzymatic hydrolysis technology. The market for lactose-free dairy products in the Russian Federation and the assortment that is presented in the city of Yekaterinburg, the Sverdlovsk region, have been analyzed. The parameters of temperature, duration, and amount of β-galactosidase enzyme added to obtain a lactose-free dairy product with the highest weight yield and the best organoleptic characteristics based on actual technological developments have been investigated. Organoleptic, physicochemical and microbiological indicators of the quality and safety of the resulting lactose-free albumin have been studied. The resulting product has organoleptic characteristics and structure similar to classic cottage cheese, so that it can be used as a cottage cheese substitute for the development of lactose-free products and dishes for baby food.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141670400","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: 10.47370/2072-0920-2024-20-2-57-68
M. V. Zakoptelova, J. S. Boitsova
At present food industry must meet the global challenges that we face. The first one is hunger; the population continues to grow, it is necessary to meet nutritional needs by increasing funding for the development of agricultural areas and introducing sustainable development methods in agriculture and fishery segments. The second challenge is the environment. The foodtech industry cannot but influence all processes occurring on our planet. The third one is the health of the population. In order to feed all citizens of a state, food producers often neglect the health of society, reducing the quality of the products they produce. Another challenge arising from the previous one is obesity. At the end of 2022, more than 2 million people were diagnosed with obesity in Russia, 109 thousand of whom were diagnosed with this disease in children under 14 years of age [1,2].The goal of the research was to develop a recipe and technology for snacking products with a high protein content and a reduced amount of fat. In the course of the research the ingredient composition of the product being developed was substantiated, technological parameters were selected, a technological diagram was drawn up, and the nutritional value was calculated. The protein content in the finished product was 29.7 g per 100 g of a finished product.The product will allow us to solve two global challenges in a targeted manner. The introduction of aquatic organisms and vegetable protein – soy isolate – into the recipe helps to improve the balance of proteins, fats and carbohydrates (PFC) of the finished product. At the same time, the combination of plant and fish raw materials will provide an opportunity to launch a new subcategory of snacking products and expand the range of healthy snacks.
{"title":"Rationale for the development of an innovative product with the addition of hydrobionts within the framework of the ESG challenges","authors":"M. V. Zakoptelova, J. S. Boitsova","doi":"10.47370/2072-0920-2024-20-2-57-68","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-2-57-68","url":null,"abstract":"At present food industry must meet the global challenges that we face. The first one is hunger; the population continues to grow, it is necessary to meet nutritional needs by increasing funding for the development of agricultural areas and introducing sustainable development methods in agriculture and fishery segments. The second challenge is the environment. The foodtech industry cannot but influence all processes occurring on our planet. The third one is the health of the population. In order to feed all citizens of a state, food producers often neglect the health of society, reducing the quality of the products they produce. Another challenge arising from the previous one is obesity. At the end of 2022, more than 2 million people were diagnosed with obesity in Russia, 109 thousand of whom were diagnosed with this disease in children under 14 years of age [1,2].The goal of the research was to develop a recipe and technology for snacking products with a high protein content and a reduced amount of fat. In the course of the research the ingredient composition of the product being developed was substantiated, technological parameters were selected, a technological diagram was drawn up, and the nutritional value was calculated. The protein content in the finished product was 29.7 g per 100 g of a finished product.The product will allow us to solve two global challenges in a targeted manner. The introduction of aquatic organisms and vegetable protein – soy isolate – into the recipe helps to improve the balance of proteins, fats and carbohydrates (PFC) of the finished product. At the same time, the combination of plant and fish raw materials will provide an opportunity to launch a new subcategory of snacking products and expand the range of healthy snacks.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141671180","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-72-82
E. Lisovaya, A. D. Achmiz, E. Viktorova, A. A. Skhalyakhov
Carotenes, which simultaneously have the properties of natural dyes and biologically active substances that have a positive effect on human health and life expectancy, are becoming increasingly widespread in the food, pharmacological and cosmetic industries. This necessitates an increase in the production of carotenes on an industrial scale. For use in food technologies, an encapsulated form of carotenes is recommended, which requires their high purity. The purpose of this study is to analyze domestic and foreign scientific, technical and patent information on existing methods for obtaining carotenes from carotenoid concentrates to determine the direction of research for the development of technology for the production of carotenes, in particular lycopene, ensuring the production of high purity lycopene from carotenoid concentrates, as well as increasing release of lycopene. The issues of using chromatographic methods for isolating lycopene, their advantages and disadvantages, as well as the use of non-polar and low-polar organic solvents for isolating lycopene from carotenoid concentrate are considered. The promising direction of research on the use of adsorption resins in the isolation of lycopene from carotenoid concentrates is noted.It has been concluded that the currently existing methods for obtaining carotenes from carotenoid concentrates, in particular lycopene, are quite technically complex and time-consuming. Some of the mallow the production of high purity lycopene, but the yield of lycopene is so low that their industrial scaling seems impractical. Taking this into account, research is being updated in the field of developing a technology for producing lycopene from a carotenoid concentrate, providing a high yield of high purity lycopene, with the possibility of its implementation on an industrial scale.
{"title":"Characteristics of the existing methods for obtaining carotenes from carotenoid concentrates","authors":"E. Lisovaya, A. D. Achmiz, E. Viktorova, A. A. Skhalyakhov","doi":"10.47370/2072-0920-2024-20-1-72-82","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-72-82","url":null,"abstract":"Carotenes, which simultaneously have the properties of natural dyes and biologically active substances that have a positive effect on human health and life expectancy, are becoming increasingly widespread in the food, pharmacological and cosmetic industries. This necessitates an increase in the production of carotenes on an industrial scale. For use in food technologies, an encapsulated form of carotenes is recommended, which requires their high purity. The purpose of this study is to analyze domestic and foreign scientific, technical and patent information on existing methods for obtaining carotenes from carotenoid concentrates to determine the direction of research for the development of technology for the production of carotenes, in particular lycopene, ensuring the production of high purity lycopene from carotenoid concentrates, as well as increasing release of lycopene. The issues of using chromatographic methods for isolating lycopene, their advantages and disadvantages, as well as the use of non-polar and low-polar organic solvents for isolating lycopene from carotenoid concentrate are considered. The promising direction of research on the use of adsorption resins in the isolation of lycopene from carotenoid concentrates is noted.It has been concluded that the currently existing methods for obtaining carotenes from carotenoid concentrates, in particular lycopene, are quite technically complex and time-consuming. Some of the mallow the production of high purity lycopene, but the yield of lycopene is so low that their industrial scaling seems impractical. Taking this into account, research is being updated in the field of developing a technology for producing lycopene from a carotenoid concentrate, providing a high yield of high purity lycopene, with the possibility of its implementation on an industrial scale.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695115","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-119-127
E. S. Smirnova, E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko, A. V. Shilovtsev
The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.
{"title":"Development of almond flour bread recipe","authors":"E. S. Smirnova, E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko, A. V. Shilovtsev","doi":"10.47370/2072-0920-2024-20-1-119-127","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-119-127","url":null,"abstract":"The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried seaweed Laminaria ochroleuca were selected as additives. To improve the taste characteristics of the product, it was decided to add dietary fiber, which can add value to the finished product. The goal of the work was to develop a bread recipe using almond flour. The research was carried out in several stages: 1. development of a recipe and production of prototypes;2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies (determination of humidity, acidity). To carry out the analysis, instrumental and visual research methods were used. During the experiment, five samples of bread were obtained, four of them with the addition of different concentrations of pumpkin and seaweed puree. The rate of dietary fiber was calculated based on the daily consumption rate. Sample No. 2, made with the addition of pumpkin puree in an amount of 100 g, had the best organoleptic properties. The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. The research results can be used in the baking industry to expand the range of bakery products. The developed bread can become a very useful product, especially for those categories of the population who are deficient in certain components. Also, given that for the majority of the population bread is a commodity of everyday demand, its preparation will be in great demand.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140699227","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-146-156
M. F. Koryazhkina, N. A. Dmitrieva, Е. V. Trizno, A. B. Sediki, A. M. Utesheva, E. S. Skorobogatova
The goal of the research was to develop a technology for introducing Salicornia europaea L.into in vitro culture. Methods of cultivating meristems and callus cultures were studied. To cultivate meristems, the tip of the apical bud were used as an explant. Fragments of stems and leaves were used toobtain callus tissue. To study the influence of various factors on germination, seeds were soaked in sterile tap water and in solutions of gibberellin, cytokinin, auxin and NaCl, and were also subjected to cold stratification (independently and with subsequent placement in Knop’s agarized medium). Salicornia seeds were sterilized with various antiseptics: 70% alcohol, 10% aqueous solution of sodium hypochlorite («Belizna»), amoxicillinand 3% hydrogen peroxide. The ability of the culture to form callus was studied in MS medium. As a result, it was determined that the highest germination of seeds was observed in Knop medium after treating theseeds with a suspension of green algae of the Scenedesmus genus, as well as after preliminary cold stratification, and slightly less after treating the seeds with a solution of NaCl and gibberellic acid. The most effective method of seed sterilization turned out to be treatment with alcohol followed by treatment with sodium hypochlorite. A comparative analysis of seed germination in filter paper in Petri dishes, Knop agar medium, Murashige and Skoog (hormone-free) was carried out. The ability of S. europaea L. to form callusin MS medium with phytohormones was assessed. Conclusion. To improve germination, it is recommended to subject the seeds to cold stratification. To obtain aseptic explants quickly, it is recommended to germinate the seeds in the Knop nutrient medium, having previously sterilized them with alcohol, then with sodiumhypochlorite, followed by washing with distilled water. The most suitable type of microclonal propagationfor S. europaea L. is the production of callus tissue followed by induction of organogenesis or embryogenesis.
该研究的目标是开发一种将欧洲沙利筋（Salicornia europaea L.）引入离体培养的技术。研究了培养分生组织和胼胝体的方法。培养分生组织时，使用顶芽的顶端作为外植体。茎和叶的碎片用于获得胼胝组织。为了研究各种因素对萌发的影响，将种子浸泡在无菌自来水以及赤霉素、细胞分裂素、辅助素和氯化钠溶液中，并进行低温层积（独立层积，然后放入克诺普琼脂培养基中）。莎草种子用不同的防腐剂进行消毒：70% 的酒精、10% 的次氯酸钠水溶液（"Belizna"）、阿莫西林和 3% 的过氧化氢。在 MS 培养基中研究了培养物形成茧的能力。结果表明，用 Scenedesmus 属绿藻悬浮液处理这些种子并进行初步冷藏后，在 Knop 培养基中观察到的种子萌发率最高，而用氯化钠和赤霉素溶液处理种子后，萌发率稍低。最有效的种子消毒方法是先用酒精处理，再用次氯酸钠处理。对培养皿滤纸、克诺普琼脂培养基、穆拉希和斯库格（无激素）培养基中种子的萌发进行了比较分析。评估了 S. europaea L. 在含有植物激素的 MS 培养基中形成胼胝体的能力。结论。为提高发芽率，建议对种子进行低温层积处理。为快速获得无菌外植体，建议先用酒精消毒，再用次氯酸钠消毒，然后用蒸馏水清洗，最后在克诺普营养培养基中催芽。最适合 S. europaea L.的微克隆繁殖类型是先产生胼胝组织，然后诱导器官发生或胚胎发生。
{"title":"Introduction of Salicornia europaea L into in vitro culture","authors":"M. F. Koryazhkina, N. A. Dmitrieva, Е. V. Trizno, A. B. Sediki, A. M. Utesheva, E. S. Skorobogatova","doi":"10.47370/2072-0920-2024-20-1-146-156","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-146-156","url":null,"abstract":"The goal of the research was to develop a technology for introducing Salicornia europaea L.into in vitro culture. Methods of cultivating meristems and callus cultures were studied. To cultivate meristems, the tip of the apical bud were used as an explant. Fragments of stems and leaves were used toobtain callus tissue. To study the influence of various factors on germination, seeds were soaked in sterile tap water and in solutions of gibberellin, cytokinin, auxin and NaCl, and were also subjected to cold stratification (independently and with subsequent placement in Knop’s agarized medium). Salicornia seeds were sterilized with various antiseptics: 70% alcohol, 10% aqueous solution of sodium hypochlorite («Belizna»), amoxicillinand 3% hydrogen peroxide. The ability of the culture to form callus was studied in MS medium. As a result, it was determined that the highest germination of seeds was observed in Knop medium after treating theseeds with a suspension of green algae of the Scenedesmus genus, as well as after preliminary cold stratification, and slightly less after treating the seeds with a solution of NaCl and gibberellic acid. The most effective method of seed sterilization turned out to be treatment with alcohol followed by treatment with sodium hypochlorite. A comparative analysis of seed germination in filter paper in Petri dishes, Knop agar medium, Murashige and Skoog (hormone-free) was carried out. The ability of S. europaea L. to form callusin MS medium with phytohormones was assessed. Conclusion. To improve germination, it is recommended to subject the seeds to cold stratification. To obtain aseptic explants quickly, it is recommended to germinate the seeds in the Knop nutrient medium, having previously sterilized them with alcohol, then with sodiumhypochlorite, followed by washing with distilled water. The most suitable type of microclonal propagationfor S. europaea L. is the production of callus tissue followed by induction of organogenesis or embryogenesis.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140697164","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-83-97
L. V. Lunina, Z. T. Tazova, N. T. Siyukhova
The quality and safety of food products is one of the main priorities of the Russian State policy in the field of nutrition and well-being of the population.Grape wines are a special type of food product; they are alcoholic beverages obtained as a result of complete or incomplete fermentation of whole or crushed fresh grapes or grape must. The combination of mutual influence of such factors as grape variety, climatic conditions, cultivation methods and production technology gives each wine its uniqueness and character.These features are characteristic for natural drinks, which, unfortunately, are becoming fewer and fewer today, despite the implementation of control and supervisory activities and the adoption of various government regulation measures.The presence of wines of dubious quality on the shelves gives rise to a number of serious consequences, both for public health and for the state economy.The article presents the results of research on a comprehensive assessment of the quality of wines sold on the regional consumer market.The determination of the organoleptic and physico-chemical parameters of wines regulated by GOST has been carried out according to the methods established in the current regulatory documents; the determination of the qualitative and quantitative composition of volatile components and cationic composition has been carried out using the gas chromatographic method and the capillary electrophoresis method.It has been established that 30% of the total volume of wine samples studied is distinguished by rather low organoleptic characteristics, with full compliance with the established requirements in terms of physical and chemical indicators, and 10%, based on the total assessment of organoleptic, physical and chemical indicators, component and cationic composition, are identified as counterfeit products.
{"title":"An integrated approach to assessing the quality of wines sold on Maikop consumer market","authors":"L. V. Lunina, Z. T. Tazova, N. T. Siyukhova","doi":"10.47370/2072-0920-2024-20-1-83-97","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-83-97","url":null,"abstract":"The quality and safety of food products is one of the main priorities of the Russian State policy in the field of nutrition and well-being of the population.Grape wines are a special type of food product; they are alcoholic beverages obtained as a result of complete or incomplete fermentation of whole or crushed fresh grapes or grape must. The combination of mutual influence of such factors as grape variety, climatic conditions, cultivation methods and production technology gives each wine its uniqueness and character.These features are characteristic for natural drinks, which, unfortunately, are becoming fewer and fewer today, despite the implementation of control and supervisory activities and the adoption of various government regulation measures.The presence of wines of dubious quality on the shelves gives rise to a number of serious consequences, both for public health and for the state economy.The article presents the results of research on a comprehensive assessment of the quality of wines sold on the regional consumer market.The determination of the organoleptic and physico-chemical parameters of wines regulated by GOST has been carried out according to the methods established in the current regulatory documents; the determination of the qualitative and quantitative composition of volatile components and cationic composition has been carried out using the gas chromatographic method and the capillary electrophoresis method.It has been established that 30% of the total volume of wine samples studied is distinguished by rather low organoleptic characteristics, with full compliance with the established requirements in terms of physical and chemical indicators, and 10%, based on the total assessment of organoleptic, physical and chemical indicators, component and cationic composition, are identified as counterfeit products.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140697211","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-98-109
I. M. Novikova, O. Blinnikova, A. S. Ilyinsky
At present, «Strategy for Improving the Quality of Food Products in the Russian Federation until 2030» is the main document in the field of healthy nutrition. According to it, the main direction in this area is to provide the Russian population with nutritious food products, which will ensure the prevention of nutritional diseases and lead to to increase the life expectancy of the population, as well as improve their quality of life and to stimulate the production of quality products. At the same time, the need to use domestically produced raw materials, as well as functional ingredients from these raw materials in the production of a wide range of products for healthy and preventive nutrition, is clear lystated. The importance of using local plant, fruit and other raw materials, which are a source of many deficient vitamins, minerals, insoluble and soluble dietary fiber, as well as other valuable nutrients should be noted. In addition, local fruit raw materials are climatically adapted to the living conditions of humans in a particular region. In this regard, research aimed at analyzing the nutritional value of common regional fruit raw materials of the Central Chernozem Region (CCHR) and other regions of Russia is necessary. Of particular importance in the study of the nutritional value of berries and fruits as multivitamin crops that have a complex of medicinal and preventive properties. Among them are, undoubtedly, garden strawberries. The goal of the research is to study the consumer qualities and nutritional value of new varieties of garden strawberries. The article presents the results of a comprehensive assessment of the consumer qualities of the berries of seven new, currently zoned varieties of garden strawberries of foreign selection grown in the Tambov region: Aprika, Vivara, Zephyr, Kwiki, Letitia, Lord and Sibilla. The quality of berry raw materials is determined by a combination of organoleptic and physicochemical indicators, nutritional value, as well as safety indicators. The results of organoleptic studies showed that the berries of all studied varieties had excellent taste. At the same time, the berries of the Aprica, Kwiki, Zephyr and Vivara varieties had excellent quality. These fruits are classified as having an excellent quality. The berries of Laetitia, Sibylla and Lord varieties have been classified in the first quality category due to their good quality. Studies of the nutritional value of berries have shown that the berries of the Laetitia variety are leading in terms of ascorbic acid content, and the berries of the Zephyr variety in terms of anthocyanins. In terms of safety indicators, the berries of all studied varieties of garden strawberries meet the requirements of TR CU 021/2011 «On the safety of food products».
目前，《2030 年前提高俄罗斯联邦食品质量战略》是健康营养领域的主要文件。根据该文件，该领域的主要方向是向俄罗斯居民提供营养食品，以确保预防营养性疾病，延长居民的预期寿命，提高居民的生活质量，促进优质产品的生产。同时，在生产各种健康和预防性营养产品时，显然需要使用国产原材料以及这些原材料的功能性成分。应当指出的是，使用本地植物、水果和其他原材料的重要性，因为它们是许多缺乏的维生素、矿物质、不溶性和可溶性膳食纤维以及其他有价值的营养素的来源。此外，本地水果原料在气候上适应特定地区人类的生活条件。因此，有必要对切尔诺泽姆中部地区（CCHR）和俄罗斯其他地区常见的地方水果原料的营养价值进行分析研究。浆果和水果作为多种维生素作物，具有复杂的药用和预防特性，其营养价值研究尤为重要。其中毫无疑问包括花园草莓。研究的目标是研究花园草莓新品种的消费品质和营养价值。文章介绍了对目前在坦波夫州种植的 7 个外国园草莓新品种浆果品质的综合评估结果：这些品种是：Aprika、Vivara、Zephyr、Kwiki、Letitia、Lord 和 Sibilla。浆果原料的质量由感官和理化指标、营养价值以及安全指标共同决定。感官研究结果表明，所有研究品种的浆果都具有极佳的口感。同时，Aprica、Kwiki、Zephyr 和 Vivara 品种的浆果质量上乘。这些果实被列为优质果。Laetitia、Sibylla 和 Lord 品种的浆果因其质量上乘而被归入一级质量类别。对浆果营养价值的研究表明，Laetitia 品种的浆果在抗坏血酸含量方面处于领先地位，Zephyr 品种的浆果在花青素含量方面处于领先地位。在安全指标方面，所有研究的花园草莓品种的浆果都符合 TR CU 021/2011 "关于食品安全 "的要求。
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Pub Date : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-136-145
E. M. Egorova, F. D. Taumurzaeva, A. A. Abregov
The article studies the influence of soil carbonates on the plants, the yield and the quality of highbush blueberries in the conditions of the Kabardino-Balkarian Republic. The carbonates in the soil solution lead to an increase in soil pH, which negatively affects its development. High bush blueberries have special soil requirements for normal growth and development. It is necessary to provide the plant with a breathable substrate with an optimal acidity level of up to 5.5 units. Acidic conditions are necessary due to the unique structure of the root system: highbush blueberries are completely devoid of root hairs; their function is performed by a colony of fungi, which constitutes mycorrhiza in symbiosis with the plant. Mycorrhiza functions only in acidic conditions. The research provides average data for the period of 2021-2023. Blueberry plants grown in carbonate areas are characterized by weak growth, few shoots to form, low foliage and chlorosis due to reduced food availability. The size of the berries and their taste play a huge role for producers. The measurement of this parameter showed that in the main part of the field, under the best growing conditions, the average diameter of the berries is 17 mm, which is 23.5% more than in carbonate areas, where the diameter is, on average, 13 mm. The accumulation of sugar in berries with increased soil carbonate decreases by2.3%, which significantly affects their taste. As a result of the research, a negative effect of soil carbonates on the development of blueberry plants has been noted, as well as yield reduction by 79.5%. The negative effect of increasing pH to neutral or, especially, slightly alkaline on plant development is associated with deterioration of nutrition and poor development of the root system.
{"title":"The influence of soil carbonates on highbush blueberry plants in the conditions of the Kabardino-Balkarian Republic","authors":"E. M. Egorova, F. D. Taumurzaeva, A. A. Abregov","doi":"10.47370/2072-0920-2024-20-1-136-145","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-136-145","url":null,"abstract":"The article studies the influence of soil carbonates on the plants, the yield and the quality of highbush blueberries in the conditions of the Kabardino-Balkarian Republic. The carbonates in the soil solution lead to an increase in soil pH, which negatively affects its development. High bush blueberries have special soil requirements for normal growth and development. It is necessary to provide the plant with a breathable substrate with an optimal acidity level of up to 5.5 units. Acidic conditions are necessary due to the unique structure of the root system: highbush blueberries are completely devoid of root hairs; their function is performed by a colony of fungi, which constitutes mycorrhiza in symbiosis with the plant. Mycorrhiza functions only in acidic conditions. The research provides average data for the period of 2021-2023. Blueberry plants grown in carbonate areas are characterized by weak growth, few shoots to form, low foliage and chlorosis due to reduced food availability. The size of the berries and their taste play a huge role for producers. The measurement of this parameter showed that in the main part of the field, under the best growing conditions, the average diameter of the berries is 17 mm, which is 23.5% more than in carbonate areas, where the diameter is, on average, 13 mm. The accumulation of sugar in berries with increased soil carbonate decreases by2.3%, which significantly affects their taste. As a result of the research, a negative effect of soil carbonates on the development of blueberry plants has been noted, as well as yield reduction by 79.5%. The negative effect of increasing pH to neutral or, especially, slightly alkaline on plant development is associated with deterioration of nutrition and poor development of the root system.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140698244","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 : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-128-135
Z. N. Khatko, A. I. Blyagoz, M. K. Bogus, R. K. Blyagoz
Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food products with specified functional properties. This article presents a developed flour confectionery product, i.e. butter cookies using various types of flour and flax seeds. The characteristics of the chemical composition and functional properties of flax seeds have been presented. The choice of flax seeds as a functional ingredient is due to their high content of biologically active substances, a sufficiently large raw material base and availability. The use of flax seeds in the technology of butter cookies to enrich them with vitamins and minerals has been substantiated. Flax seeds and their processed products have a unique chemical composition, a wide range of properties and a set of biologically active substances. The influence of oatmeal and flaxseed flour on the quality of butter cookies has been studied and their optimal dosages in the cookie recipe selected. The optimal percentage ratio of wheat and oat flour has been established –90:10; wheat and flax flour – 90:10. The influence of flax seed dosage on the quality of butter cookies has been studied and the optimal percentage of flax seeds established – 10%. A recipe and technology for three types of butter cookies have been developed: butter cookies with the addition of flax seeds, butter cookies with the addition of oatmeal and flax seeds, butter cookies with the addition of flax flour and flax seeds.
{"title":"Development of recipes and technology for butter cookies using various types of flour and flax seeds","authors":"Z. N. Khatko, A. I. Blyagoz, M. K. Bogus, R. K. Blyagoz","doi":"10.47370/2072-0920-2024-20-1-128-135","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-128-135","url":null,"abstract":"Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food products with specified functional properties. This article presents a developed flour confectionery product, i.e. butter cookies using various types of flour and flax seeds. The characteristics of the chemical composition and functional properties of flax seeds have been presented. The choice of flax seeds as a functional ingredient is due to their high content of biologically active substances, a sufficiently large raw material base and availability. The use of flax seeds in the technology of butter cookies to enrich them with vitamins and minerals has been substantiated. Flax seeds and their processed products have a unique chemical composition, a wide range of properties and a set of biologically active substances. The influence of oatmeal and flaxseed flour on the quality of butter cookies has been studied and their optimal dosages in the cookie recipe selected. The optimal percentage ratio of wheat and oat flour has been established –90:10; wheat and flax flour – 90:10. The influence of flax seed dosage on the quality of butter cookies has been studied and the optimal percentage of flax seeds established – 10%. A recipe and technology for three types of butter cookies have been developed: butter cookies with the addition of flax seeds, butter cookies with the addition of oatmeal and flax seeds, butter cookies with the addition of flax flour and flax seeds.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140697138","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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