Pub Date : 2024-04-16DOI: 10.47370/2072-0920-2024-20-1-157-165
Yu.I. Sukhorukikh, S. Biganova
Walnut (Juglans regia L.) is a particularly valuable plant for humans. This is due to its multifaceted beneficial properties and qualities as a food, medicinal, technical, recreational and environmental tree species. The main goal of nut breeding is to obtain high-quality fruits. In the Russian Federation for the selection of individuals that provide such products, two methods are mainly used: method 1 – «Program and method for breeding walnuts» (Sukhorukikh et al., 2007) and method 2 – «Program and method for the study of fruit, berry and nut crops» (1999). The purpose of the study is to study the diversity of promising forms of walnut identified on the basis of methods 1 and 2 in terms of taste, kernel extractability and the overall score of the breeding value (quality) of the fruit. Other characteristics assessed identically or similarly are not considered. The object of the research was the literature data of the authors assessing the quality of nuts using methods 1, 2. For statistical processing, the Stadia 8.0/prof. program was used, and Microsoft Excel was used for graphical construction. Diversity was assessed using coefficients of variation and indices of distributed rank diversity (IRRR) based on known methods. It was established that the coefficients of variation of the studied indicators, assessed using various methods, did not have a significant statistical difference, and the selection gradations of taste and kernel extractability were equally distributed. When assessed using method 1, the statistical distribution of the total score of the selection value of fruits had a normal distribution, when using method 2 it differed from normal. When assessing diversity using IRRR values, method 1, compared to method 2, turned out to be more sensitive and provided greater diversity of the allocated gene pool in terms of the overall score of the breeding value of walnut fruits. The results can be used in walnut breeding.
{"title":"Diversity of specific indicators of walnut fruits during selection using various methods","authors":"Yu.I. Sukhorukikh, S. Biganova","doi":"10.47370/2072-0920-2024-20-1-157-165","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-157-165","url":null,"abstract":"Walnut (Juglans regia L.) is a particularly valuable plant for humans. This is due to its multifaceted beneficial properties and qualities as a food, medicinal, technical, recreational and environmental tree species. The main goal of nut breeding is to obtain high-quality fruits. In the Russian Federation for the selection of individuals that provide such products, two methods are mainly used: method 1 – «Program and method for breeding walnuts» (Sukhorukikh et al., 2007) and method 2 – «Program and method for the study of fruit, berry and nut crops» (1999). The purpose of the study is to study the diversity of promising forms of walnut identified on the basis of methods 1 and 2 in terms of taste, kernel extractability and the overall score of the breeding value (quality) of the fruit. Other characteristics assessed identically or similarly are not considered. The object of the research was the literature data of the authors assessing the quality of nuts using methods 1, 2. For statistical processing, the Stadia 8.0/prof. program was used, and Microsoft Excel was used for graphical construction. Diversity was assessed using coefficients of variation and indices of distributed rank diversity (IRRR) based on known methods. It was established that the coefficients of variation of the studied indicators, assessed using various methods, did not have a significant statistical difference, and the selection gradations of taste and kernel extractability were equally distributed. When assessed using method 1, the statistical distribution of the total score of the selection value of fruits had a normal distribution, when using method 2 it differed from normal. When assessing diversity using IRRR values, method 1, compared to method 2, turned out to be more sensitive and provided greater diversity of the allocated gene pool in terms of the overall score of the breeding value of walnut fruits. The results can be used in walnut breeding.","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":"140698592","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: 10.47370/2072-0920-2024-20-1-110-118
N. V. Sokol, A. V. Kovalenko
Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.
{"title":"The use of hydrocolloids in the production of muffins from gluten-free flour mixtures","authors":"N. V. Sokol, A. V. Kovalenko","doi":"10.47370/2072-0920-2024-20-1-110-118","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-110-118","url":null,"abstract":"Improving the quality of food products is one of the strategic development goals of the Russian Federation. Its solution is possible through the production of new generation food products that can provide optimal nutrition and disease prevention. For a long time, the market for functiona land specialized products was represented mainly by imported products, therefore, under the sanctions, in order to eliminate import dependence, it is necessary to increase the range of domestic products in this segment. An analysis of consumer demand for gluten-free flour confectionery products (GFC) has shown that there is a shortage of such products in the food market. In connection with this, there is a need to conduct research on the development of new recipes and food technologies for people suffering from celiac disease. Therefore, the goal of the research is to substantiate the choice of gluten-free raw materials and to develop cupcakes using hydrocolloids. Samples of gluten-free flour (rice, flax, millet), gluten-free flour mixtures and gluten-free muffins were the objects of the research. As a result of comprehensive research, a gluten-free mixture with a ratio of rice, flaxseed, millet flour (50:25:25) has been identified, which satisfies the requirements for kneading gluten-free dough. The optimal dosage of 2.0% apple pectin when kneading dough has been established, which has made it possible to prepare gluten-free muffins that are not inferior in quality to the traditional Stolichny muffin made from wheat flour.","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":"140696077","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-63-71
S. S. Zyuzina, M. D. Shchelkova, Y. Ushakova, G. Rysmukhambetova
The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the amino acid score, since the lack of a certain amino acid affects the ability of gluten formation during the kneading process. In addition, an unbalanced amino acid composition can cause an imbalance in the human body and negatively affect the functioning of muscles, heart, brain and other organs, leading to diseases. The objectives of the research included the following: determination of the amino acid composition of gluten-free biscuit semi-finished products; analysis of amino acid composition and calculation of the amino acid score of gluten-free biscuit products. The amino acid composition was calculated according to well-known methods, taking into account the chemical composition of food products. During the calculation, the biological value of proteins was assessed, the utility coefficient, the amino acid composition balance coefficient, and the amino acid score difference coefficient were determined. It was established that the developed gluten-free biscuit contained a significant amount of threonine, namely 11.38 g per 100 g of protein. As a result of calculations, it was determined that the first limiting amino acid was tryptophan, the second was the compound «phenylalanine + tyrosine», the shares of which in the amino acid score were 0.12 and 0.90, respectively. An assessment of the complex balance of a gluten-free biscuit semi-finished product showed an insufficient level of balance in human nutrition, but the indicators of individual amino acids compared to the control made from wheat flour were higher, for example, valine by 1.8 times, isoleucine, leucine and lysine by 1.1 times, metheonine + cysteine 2.7 times and threonine 2.8 times.
{"title":"Investigation of the amino acid composition of gluten-free biscuit with carob","authors":"S. S. Zyuzina, M. D. Shchelkova, Y. Ushakova, G. Rysmukhambetova","doi":"10.47370/2072-0920-2024-20-1-63-71","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-63-71","url":null,"abstract":"The article studies the amino acid composition of the developed biscuit semi-finished products. When developing the recipe for gluten-free products, special attention was paid to the protein composition of the raw materials and the calculation of the amino acid score, since the lack of a certain amino acid affects the ability of gluten formation during the kneading process. In addition, an unbalanced amino acid composition can cause an imbalance in the human body and negatively affect the functioning of muscles, heart, brain and other organs, leading to diseases. The objectives of the research included the following: determination of the amino acid composition of gluten-free biscuit semi-finished products; analysis of amino acid composition and calculation of the amino acid score of gluten-free biscuit products. The amino acid composition was calculated according to well-known methods, taking into account the chemical composition of food products. During the calculation, the biological value of proteins was assessed, the utility coefficient, the amino acid composition balance coefficient, and the amino acid score difference coefficient were determined. It was established that the developed gluten-free biscuit contained a significant amount of threonine, namely 11.38 g per 100 g of protein. As a result of calculations, it was determined that the first limiting amino acid was tryptophan, the second was the compound «phenylalanine + tyrosine», the shares of which in the amino acid score were 0.12 and 0.90, respectively. An assessment of the complex balance of a gluten-free biscuit semi-finished product showed an insufficient level of balance in human nutrition, but the indicators of individual amino acids compared to the control made from wheat flour were higher, for example, valine by 1.8 times, isoleucine, leucine and lysine by 1.1 times, metheonine + cysteine 2.7 times and threonine 2.8 times.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703992","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-50-62
D. D. Zhdanov, E. Butina, I. Dubrovskaya, E. Gerasimenko, A. Y. Shazzo
The article presents the research on the adaptation and implementation of a method for determining mono- and diacylglycerols in vegetable oils. The relevance of the research is determined by the introduction of standardization of monochloropropanediols and glycidol in vegetable oils and some types of fat and oil products since 2025. According to the scientific literature, mono- and diacylglycerols, formed during the ripening of oil seeds under the influence of the enzyme lipase, are precursors of monochloropropanediols and glycidol, which, in turn, according to the World Health Organization, are carcinogenic substances. Some of the most probable mechanisms for the formation of contaminants from mono- and diacylglycerols have been considered; according to them diacylglycerols are considered to be the main source of glycidyl ethers, and monoacylglycerols are that of monochloropropanediols. An important factor influencing the speed and completeness of the described reactions is the presence in the system of water molecules, chlorine ions, hydrogen protons, as well as high temperatures. Catalysts for such side reactions are heavy metals, including their salts. Thus, in order to implement effective measures to control the formation of contaminants in oil, it is important to have a complete picture of the quality indicators of the feedstock and, above all, data on the content of mono- and diacylglycerols, methods for determining which are not available in laboratory practice in the Russian Federation.The goal of the research is to develop a method for the quantitative determination of mono- and diacylglycerols in vegetable oils.As a result of the research, the sample preparation method has been improved, calibration dependencies have been determined using an internal standard, and an identification and quantitative analysis technique has been proposed, on the basis of gas chromatography with a flame ionization detector and the use of a high-temperature capillary column. Verification work has been carried out and the metrological characteristics of the proposed method have been determined. The method has been tested on real objects – various types of vegetable oils.
{"title":"Adaptation of the method for identification and quantification of mono- and diacylglycerols in vegetable oils","authors":"D. D. Zhdanov, E. Butina, I. Dubrovskaya, E. Gerasimenko, A. Y. Shazzo","doi":"10.47370/2072-0920-2024-20-1-50-62","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-50-62","url":null,"abstract":"The article presents the research on the adaptation and implementation of a method for determining mono- and diacylglycerols in vegetable oils. The relevance of the research is determined by the introduction of standardization of monochloropropanediols and glycidol in vegetable oils and some types of fat and oil products since 2025. According to the scientific literature, mono- and diacylglycerols, formed during the ripening of oil seeds under the influence of the enzyme lipase, are precursors of monochloropropanediols and glycidol, which, in turn, according to the World Health Organization, are carcinogenic substances. Some of the most probable mechanisms for the formation of contaminants from mono- and diacylglycerols have been considered; according to them diacylglycerols are considered to be the main source of glycidyl ethers, and monoacylglycerols are that of monochloropropanediols. An important factor influencing the speed and completeness of the described reactions is the presence in the system of water molecules, chlorine ions, hydrogen protons, as well as high temperatures. Catalysts for such side reactions are heavy metals, including their salts. Thus, in order to implement effective measures to control the formation of contaminants in oil, it is important to have a complete picture of the quality indicators of the feedstock and, above all, data on the content of mono- and diacylglycerols, methods for determining which are not available in laboratory practice in the Russian Federation.The goal of the research is to develop a method for the quantitative determination of mono- and diacylglycerols in vegetable oils.As a result of the research, the sample preparation method has been improved, calibration dependencies have been determined using an internal standard, and an identification and quantitative analysis technique has been proposed, on the basis of gas chromatography with a flame ionization detector and the use of a high-temperature capillary column. Verification work has been carried out and the metrological characteristics of the proposed method have been determined. The method has been tested on real objects – various types of vegetable oils.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140700781","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-26-34
I. V. Asfondyarova, O. A. Yakovlev, V. A. Demchenko, N. A. Pavlovskaya
One of the segments of public catering market both abroad and in Russia is fast food products [1]. Restaurants of this format have a wide audience due to their loyal pricing policy, availability and constant new products [2]. In addition, the fast food industry, through various media and advertising, contributes to solving consumer problems related to lack of time, difficulty in preparation and ease of consumption. At the same time, fast food contributes to a decrease in the quality of nutrition and deterioration in the health of both young people and adults.The goal of the research is to identify consumer preferences in the segment of semi-finished fish products, evaluate their quality and develop recipes for fish products for fast food restaurants.The objectives of the research include marketing research of consumer preferences when choosing semi-finished fish products, assessing the quality of semi-finished fish products sold in retail trade and fast food establishments, and developing recipes for semi-finished fish products for the fast food industry. To conduct a social survey, Google-form has been used, organoleptic assessment has been carried out using 5-point grading scale; physicochemical indicators have been studied using standard methods.Using the results of marketing research, it has been established that semi-finished fish products in the form of fish cutlets and sticks are in demand; consumers want to see new fish items on the menu of fast food restaurants. According to organoleptic assessment and physical and chemical research, it has been found that the best consumer organoleptic properties are found in fish cutlets from fast food restaurants «Vkusno i Tochka», «Burger King» and fish sticks sold in the «Perekrestok» chain of stores. According to physicochemical indicators, the studied samples of semi-finished fish products do not exceed 2.5% in the amount of table salt, 71% moisture and 37% fat.As new items for the fast industry, recipes for semi-finished fish products were developed in the form of nuggets with the addition of processed cheese, pork fat and strips, from longitudinal strips of fish, breaded and deep-fried at a temperature of 180 ° C until golden brown.
快餐产品是国外和俄罗斯公共餐饮市场的细分市场之一[1]。这种形式的餐厅因其忠实的价格政策、可获得性和不断推出的新产品而拥有广泛的受众[2]。此外，快餐业通过各种媒体和广告，为解决消费者时间不足、准备困难和消费方便等问题做出了贡献。本研究的目标包括：对消费者选择半成品鱼类产品时的偏好进行市场调研；评估零售业和快餐店销售的半成品鱼类产品的质量；为快餐业开发半成品鱼类产品食谱。在进行社会调查时，使用了 Google-form，使用 5 点分级法进行了感官评估，使用标准方法对理化指标进行了研究。利用市场研究的结果，确定了鱼排和鱼条形式的半成品鱼类产品的需求量；消费者希望在快餐店的菜单上看到新的鱼类产品。根据感官评估和理化研究发现，"Vkusno i Tochka "快餐店、"汉堡王 "快餐店出售的鱼排和 "Perekrestok "连锁店出售的鱼条具有最佳的消费者感官特性。根据理化指标，所研究的鱼类半成品样品的食盐含量不超过 2.5%，水分不超过 71%，脂肪不超过 37%。作为快餐业的新产品，鱼类半成品的配方是以添加加工奶酪、猪脂肪和鱼条的块状形式开发的，这些鱼条由纵向鱼条制成，裹上面包后在 180 ° C 的温度下油炸至金黄色。
{"title":"Development of semi-finished fish products for the fast food industry","authors":"I. V. Asfondyarova, O. A. Yakovlev, V. A. Demchenko, N. A. Pavlovskaya","doi":"10.47370/2072-0920-2024-20-1-26-34","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-26-34","url":null,"abstract":"One of the segments of public catering market both abroad and in Russia is fast food products [1]. Restaurants of this format have a wide audience due to their loyal pricing policy, availability and constant new products [2]. In addition, the fast food industry, through various media and advertising, contributes to solving consumer problems related to lack of time, difficulty in preparation and ease of consumption. At the same time, fast food contributes to a decrease in the quality of nutrition and deterioration in the health of both young people and adults.The goal of the research is to identify consumer preferences in the segment of semi-finished fish products, evaluate their quality and develop recipes for fish products for fast food restaurants.The objectives of the research include marketing research of consumer preferences when choosing semi-finished fish products, assessing the quality of semi-finished fish products sold in retail trade and fast food establishments, and developing recipes for semi-finished fish products for the fast food industry. To conduct a social survey, Google-form has been used, organoleptic assessment has been carried out using 5-point grading scale; physicochemical indicators have been studied using standard methods.Using the results of marketing research, it has been established that semi-finished fish products in the form of fish cutlets and sticks are in demand; consumers want to see new fish items on the menu of fast food restaurants. According to organoleptic assessment and physical and chemical research, it has been found that the best consumer organoleptic properties are found in fish cutlets from fast food restaurants «Vkusno i Tochka», «Burger King» and fish sticks sold in the «Perekrestok» chain of stores. According to physicochemical indicators, the studied samples of semi-finished fish products do not exceed 2.5% in the amount of table salt, 71% moisture and 37% fat.As new items for the fast industry, recipes for semi-finished fish products were developed in the form of nuggets with the addition of processed cheese, pork fat and strips, from longitudinal strips of fish, breaded and deep-fried at a temperature of 180 ° C until golden brown.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140702116","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-35-41
V. A. Bukhovets, N. A. Semilet, Yu. D. Novikova
There exists a problem of unbalanced nutrition in the modern world. Consumption of vegetables and fruits is mainly seasonal and they are not consumed by everyone in the daily diet in sufficient quantities to meet the daily requirement for nutrients. Snack products, including various bars, are becoming increasingly popular among the population of our country. Often there is an insufficient amount of vitamins and other micronutrients with such products that are so necessary to ensure the health of the human body. Insufficiency of these nutrients causes various diseases, the condition of the skin, hair, nails, and even mood worsens.The goal of the research was to determine the amount of vitamins in a bar made from sunflower seeds with the addition of plant materials – crushed dried tomato fruits.The objects of the study were a candy bar with the addition of rusk crumbs, containing 15% of dried tomatoes by weight of the finished product and a control sample – kozinak.Tests were carried out on a Dionex Ultimate 3000 chromatograph using reverse phase chromatography on a Luna C18 column. This device is used to measure the content of a wide range of components in samples of substances and materials, solutions, food products and other objects of analysis.It has been found that with the addition of a herbal additive and cracker crumbs to the recipe, the quanitative composition of vitamins A and E in the finished product increased compared to the control sample.The results of the research can be used in the development of new food recipes.
现代社会存在着营养不均衡的问题。蔬菜和水果的消费主要是季节性的，并非每个人在日常饮食中都能摄入足够的量，以满足每日对营养的需求。包括各种棒状食品在内的零食在我国居民中越来越受欢迎。这类产品中的维生素和其他微量营养素往往不足，而这些营养素是确保人体健康所必需的。这些营养素的不足会导致各种疾病，皮肤、头发、指甲的状况，甚至情绪恶化。研究的目的是确定由葵花籽制成的棒状食品中维生素的含量，其中添加了植物材料--压碎的番茄干果。研究对象是一种添加了芦柑碎屑的糖果棒（按成品重量计，含 15%的番茄干）和一种对照样品--kozinak。试验在 Dionex Ultimate 3000 色谱仪上进行，使用 Luna C18 色谱柱进行反相色谱分析。该设备用于测量物质和材料样品、溶液、食品和其他分析对象中多种成分的含量。研究发现，在配方中添加草药添加剂和饼干碎屑后，成品中维生素 A 和 E 的定量成分比对照样品有所增加。
{"title":"Chromatographic determination of vitamin content in a bar with dried tomatoes","authors":"V. A. Bukhovets, N. A. Semilet, Yu. D. Novikova","doi":"10.47370/2072-0920-2024-20-1-35-41","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-35-41","url":null,"abstract":"There exists a problem of unbalanced nutrition in the modern world. Consumption of vegetables and fruits is mainly seasonal and they are not consumed by everyone in the daily diet in sufficient quantities to meet the daily requirement for nutrients. Snack products, including various bars, are becoming increasingly popular among the population of our country. Often there is an insufficient amount of vitamins and other micronutrients with such products that are so necessary to ensure the health of the human body. Insufficiency of these nutrients causes various diseases, the condition of the skin, hair, nails, and even mood worsens.The goal of the research was to determine the amount of vitamins in a bar made from sunflower seeds with the addition of plant materials – crushed dried tomato fruits.The objects of the study were a candy bar with the addition of rusk crumbs, containing 15% of dried tomatoes by weight of the finished product and a control sample – kozinak.Tests were carried out on a Dionex Ultimate 3000 chromatograph using reverse phase chromatography on a Luna C18 column. This device is used to measure the content of a wide range of components in samples of substances and materials, solutions, food products and other objects of analysis.It has been found that with the addition of a herbal additive and cracker crumbs to the recipe, the quanitative composition of vitamins A and E in the finished product increased compared to the control sample.The results of the research can be used in the development of new food recipes.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140700039","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-42-49
A. Vasyukova, I. Kusova, M. M. Dyshekova, A. Moshkin, E. V. Glukhova
The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.
研究的目的是在考虑到使用胶凝剂和膳食补充剂的情况下，评估将不同浓度的凝胶状溶液结构化过程中形成的风味和流变成分，并将其纳入生产半成品的技术方案的各个过程和成品结构中的复杂相互作用。文章介绍了物理化学反应流的一些特点，从而可以描述在技术过程中植物系统碳水化合物-脂肪结构二元组成中营养物质相互作用的动态。测试采用电位计法，每个样品的 pH 值使用 Expert-001-3pH 仪器测定。糖分的测定根据 GOST 8756.13-87 使用高锰酸盐法进行；干物质的测定根据 GOST 31640-2012；感官评估根据 GOST ISO 6658-2015。研究对象是含有 25-30% 水果和柑橘汁、0.1-0.5% 冻干芳香植物、0.3-0.5% 浆果或蔬菜粉、0.3-0.6% 香料的半成品样品。研究结果表明，在配制以水果、柑橘汁、浆果或蔬菜粉以及辛辣芳香原料为基础的碳水化合物-脂肪二元组合物时，使用纤维素和甘油有助于形成弹性、细腻的薄膜结构以及调味和芳香物质复合物，具体取决于所使用的原料类型和 VAD。随着纤维素浓度的增加，薄膜变得更加致密，而在与主要原料（果汁、粉末、香料）混合时，干物质的量和提取物的含量增加，薄膜变得不透明且弹性降低。研究发现，在所有样品中，随着辛辣芳香原料的增加，夹杂物的数量也会增加，薄膜会呈现马赛克的外观。为了使实验更加清晰，还绘制了主要原料类型和 VAD 对配方成分浓度的依赖关系图，以及风味和芳香范围的形成图。获得的实验数据和依存关系将有助于考虑更复杂的传质、蔗糖反转和蛋白质-类胡萝卜素复合物破坏过程。对可食用薄膜的风味和密度的感知是复杂的：甜度、萃取度和感官特征阈值之间的平衡是所开发薄膜感官质量的主要标准。它随着 VAD 浓度和使用的果汁或粉末类型的增加而增加。口感更丰富、更明显。
{"title":"Development of products with extended shelf life","authors":"A. Vasyukova, I. Kusova, M. M. Dyshekova, A. Moshkin, E. V. Glukhova","doi":"10.47370/2072-0920-2024-20-1-42-49","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-42-49","url":null,"abstract":"The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140702278","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 : 2024-04-15DOI: 10.47370/2072-0920-2024-20-1-14-25
G. Arutyunova, M. M. Udychak, S. A. Gisheva, L. V. Gnetko, B. B. Siyukhova
The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients in the acute phase of the disease have a high risk of death compared to the general population. Complex therapy involves both drug treatment and a strict gluten-free diet. In addition, the popularity of gluten-free products has increased among people leading a healthy lifestyle, watching their diet, seeking to either reduce excess body weight or keep weight under control. Creating gluten-free products is a global trend. Bread is statistically the most consumed food product and the gluten-free bakery products market development industry has great potential.The market analysis has shown that gluten-free bakery products are mainly produced from buckwheat, rice, oat or potato flour. Chickpea, rice and corn flour do not contain gluten and as a result can be used for dietary nutrition both for those suffering from celiac disease and for other categories of citizens.The biochemical and physicochemical parameters of the studied types of flour have been considered. Taking into account that all the types of flour considered in the research are gluten-free, they can be recommended for the production of gluten-free bakery and flour confectionery products.
{"title":"Investigation of quality indicators of flour made of chickpea, corn and rice","authors":"G. Arutyunova, M. M. Udychak, S. A. Gisheva, L. V. Gnetko, B. B. Siyukhova","doi":"10.47370/2072-0920-2024-20-1-14-25","DOIUrl":"https://doi.org/10.47370/2072-0920-2024-20-1-14-25","url":null,"abstract":"The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients in the acute phase of the disease have a high risk of death compared to the general population. Complex therapy involves both drug treatment and a strict gluten-free diet. In addition, the popularity of gluten-free products has increased among people leading a healthy lifestyle, watching their diet, seeking to either reduce excess body weight or keep weight under control. Creating gluten-free products is a global trend. Bread is statistically the most consumed food product and the gluten-free bakery products market development industry has great potential.The market analysis has shown that gluten-free bakery products are mainly produced from buckwheat, rice, oat or potato flour. Chickpea, rice and corn flour do not contain gluten and as a result can be used for dietary nutrition both for those suffering from celiac disease and for other categories of citizens.The biochemical and physicochemical parameters of the studied types of flour have been considered. Taking into account that all the types of flour considered in the research are gluten-free, they can be recommended for the production of gluten-free bakery and flour confectionery products.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140698918","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 : 2024-01-16DOI: 10.47370/2072-0920-2023-19-4-212-228
N. A. Trusheva, O. N. Rezchikova
The classic selection of plants for landscaping the urban environment is a rather labor-intensive process involving the use of a large number of reference materials, atlases and plant catalogs. It is necessary to consider various characteristics of plants, taking into account their decorativeness, mutual compatibility, survival in the natural conditions of each region, etc. The purpose of the research was developing a polytomous key and creating it using a modern computer program to simplify the selection of plants according to decorative, phenotypic and phenological characteristics for landscaping cities in the southern Russia. The method of compiling a polytomous key was used as a way to identify plants by several leading characteristics, when the original groups were simultaneously divided into several smaller ones. The life forms, size, habitus of plants, characteristics of the trunk and crown, characteristics of flowering and fruiting, as well as environmental requirements were taken into account. On the basis of the research results the assortment of ornamental plants in large nurseries of the Krasnodar Territory and the Republic of Adygea, a list of plant names was compiled and their characteristics were encoded using a polytomous key. The key consisted of 8 sections, thanks to which it was possible to give the most complete description of the plant according to 36 parameters. The resulting database received state registration certificate No. 2023621905. The base and operation of the polytomous key are like a computer program. The functioning of the program has been successfully tested. The created program greatly simplifies the work of choosing an assortment of plants for landscaping, reducing it to a few minutes.
{"title":"Polytomous key for selecting plants according to decorative, phenological, phenotypic traits when landscaping cities in the south of Russia","authors":"N. A. Trusheva, O. N. Rezchikova","doi":"10.47370/2072-0920-2023-19-4-212-228","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-212-228","url":null,"abstract":"The classic selection of plants for landscaping the urban environment is a rather labor-intensive process involving the use of a large number of reference materials, atlases and plant catalogs. It is necessary to consider various characteristics of plants, taking into account their decorativeness, mutual compatibility, survival in the natural conditions of each region, etc. The purpose of the research was developing a polytomous key and creating it using a modern computer program to simplify the selection of plants according to decorative, phenotypic and phenological characteristics for landscaping cities in the southern Russia. The method of compiling a polytomous key was used as a way to identify plants by several leading characteristics, when the original groups were simultaneously divided into several smaller ones. The life forms, size, habitus of plants, characteristics of the trunk and crown, characteristics of flowering and fruiting, as well as environmental requirements were taken into account. On the basis of the research results the assortment of ornamental plants in large nurseries of the Krasnodar Territory and the Republic of Adygea, a list of plant names was compiled and their characteristics were encoded using a polytomous key. The key consisted of 8 sections, thanks to which it was possible to give the most complete description of the plant according to 36 parameters. The resulting database received state registration certificate No. 2023621905. The base and operation of the polytomous key are like a computer program. The functioning of the program has been successfully tested. The created program greatly simplifies the work of choosing an assortment of plants for landscaping, reducing it to a few minutes.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506300","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 : 2024-01-16DOI: 10.47370/2072-0920-2023-19-4-234-241
N. T. Shamkova, A. O. Sokol, T. V. Tyutyunik, A. A. Rybalchenko
The influence of the traditional method of storing potato varieties, namely Gala, Colombo, Red Scarlett, grown in the Southern Federal District, on its biotechnological potential was studied. It was determined that in the tubers of the Gala varieties the dry matter content was – 25.20%, in Red Scarlett – 22.6%, the ratio of protein and starch in the tubers of the Gala varieties (1: 11.1) and Red Scarlett (1: 10.7), which indicated their good technological properties. The Colomba variety had a dry matter content below 20%, and the protein to starch ratio also had a lower value (1: 9.3). Protein losses during storage amounted to, in varieties of , in%, Gala – 7.5; Colomba – 9.2; Red Scarlett – 4.9; starch loss – 10.9; 8.8; 17.8 respectively. The mass fraction of reducing sugars decreased in all potato varieties, in%: Gala – by 39.4; Colomba – at 67.7; Red Scarlett – at 55.0. The loss of vitamin C during storage was, in varietiesof, in% Gala – 23.8; Colomba – 26.8; Red Scarlett – 33.3. It was determined that potato tubers contained a level of nitrates that was acceptable for food raw materials and food products, while their content decreases during storage. Nitrate losses were, in varieties, in%, of Gala 57.1; Colomba 49.0; Red Scarlett 54.6. Changes in the physical and chemical properties of potatoes after storage indicate the preservation of the biotechnological potential of the raw material and the possibility of its use in public catering establishments. The Gala variety of potatoes is universal for processing in catering establishments; it is suitable for use in dishes (boiled, fried, baked), preparing multifunctional semi-finished products (for salads, soups), chips, crispy potatoes, etc.
{"title":"Changes in the biotechnological potential of potatoes during storage","authors":"N. T. Shamkova, A. O. Sokol, T. V. Tyutyunik, A. A. Rybalchenko","doi":"10.47370/2072-0920-2023-19-4-234-241","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-234-241","url":null,"abstract":"The influence of the traditional method of storing potato varieties, namely Gala, Colombo, Red Scarlett, grown in the Southern Federal District, on its biotechnological potential was studied. It was determined that in the tubers of the Gala varieties the dry matter content was – 25.20%, in Red Scarlett – 22.6%, the ratio of protein and starch in the tubers of the Gala varieties (1: 11.1) and Red Scarlett (1: 10.7), which indicated their good technological properties. The Colomba variety had a dry matter content below 20%, and the protein to starch ratio also had a lower value (1: 9.3). Protein losses during storage amounted to, in varieties of , in%, Gala – 7.5; Colomba – 9.2; Red Scarlett – 4.9; starch loss – 10.9; 8.8; 17.8 respectively. The mass fraction of reducing sugars decreased in all potato varieties, in%: Gala – by 39.4; Colomba – at 67.7; Red Scarlett – at 55.0. The loss of vitamin C during storage was, in varietiesof, in% Gala – 23.8; Colomba – 26.8; Red Scarlett – 33.3. It was determined that potato tubers contained a level of nitrates that was acceptable for food raw materials and food products, while their content decreases during storage. Nitrate losses were, in varieties, in%, of Gala 57.1; Colomba 49.0; Red Scarlett 54.6. Changes in the physical and chemical properties of potatoes after storage indicate the preservation of the biotechnological potential of the raw material and the possibility of its use in public catering establishments. The Gala variety of potatoes is universal for processing in catering establishments; it is suitable for use in dishes (boiled, fried, baked), preparing multifunctional semi-finished products (for salads, soups), chips, crispy potatoes, etc.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640574","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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