Pub Date : 2023-03-22DOI: 10.29141/2500-1922-2023-8-1-1
S. Kitaevskaya
Cryotechnologies are widely used in the production of bakery products, including dough. The study aim is to optimize the enzyme composition and evaluate its application effectiveness in the technology of rye-wheat bread based on frozen dough. To solve nonlinear problems and the fractional factor experiment method a man applied algorithms of the generalized reduced gradient method. As a result of data analysis using MS Office Excel, the maximum possible concentrations of the enzyme complex components are, wt. %: “Pentopan 500 BG” – 12.0, “Novamil 1500 MG” – 5.0 and “Neutrase 1.5 MG” – 2.0; the optimal ratio is 6:2.5:1. The authors run the recipe optimization of rye-wheat bread based on frozen dough using Statgraphics 18.1 and constructing mathematical models based on multifactorial analysis. The variables were the dosages of the enzyme composition 4–10 % by weight of flour and dry starter culture of lactic acid bacteria 0.05–0.15 % by weight of flour; the required functions were porosity and specific volume of rye-wheat bread. As the mathematical data processing result, a man received regression dependence equations of rye-wheat bread porosity and specific volume on the components concentrations; optimal dry starter concentrations and enzyme composition – 0.12 and 7.5 % by weight of flour, respectively. The thesis provides physicochemical, organoleptic and structural-mechanical characteristics of rye-wheat bread developed on the cryotechnology basis after long-term low-temperature storage of test dough at a temperature of minus 18–20 ° C for 150 days, confirming the enzyme composition effectiveness.
{"title":"Enzyme Composition Modeling and Its Application in the Baking Cryotechnology","authors":"S. Kitaevskaya","doi":"10.29141/2500-1922-2023-8-1-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-1","url":null,"abstract":"Cryotechnologies are widely used in the production of bakery products, including dough. The study aim is to optimize the enzyme composition and evaluate its application effectiveness in the technology of rye-wheat bread based on frozen dough. To solve nonlinear problems and the fractional factor experiment method a man applied algorithms of the generalized reduced gradient method. As a result of data analysis using MS Office Excel, the maximum possible concentrations of the enzyme complex components are, wt. %: “Pentopan 500 BG” – 12.0, “Novamil 1500 MG” – 5.0 and “Neutrase 1.5 MG” – 2.0; the optimal ratio is 6:2.5:1. The authors run the recipe optimization of rye-wheat bread based on frozen dough using Statgraphics 18.1 and constructing mathematical models based on multifactorial analysis. The variables were the dosages of the enzyme composition 4–10 % by weight of flour and dry starter culture of lactic acid bacteria 0.05–0.15 % by weight of flour; the required functions were porosity and specific volume of rye-wheat bread. As the mathematical data processing result, a man received regression dependence equations of rye-wheat bread porosity and specific volume on the components concentrations; optimal dry starter concentrations and enzyme composition – 0.12 and 7.5 % by weight of flour, respectively. The thesis provides physicochemical, organoleptic and structural-mechanical characteristics of rye-wheat bread developed on the cryotechnology basis after long-term low-temperature storage of test dough at a temperature of minus 18–20 ° C for 150 days, confirming the enzyme composition effectiveness.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"371 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77971743","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-22DOI: 10.29141/2500-1922-2023-8-1-8
M. Zyablitseva
The fats proportion in the diet of a modern person should not exceed 30 % of the total energy value of the diet. Butter paste is a product of buttermaking with a fat content of 39 to 49 %. The study aims at evaluating the possibility of dehydroquercetin and pectin use in the butter pastes composition to increase their nutritional value. The researchers devel oped butterpaste composition with dihydroquercetin “Lavitol” and pectin. There are the organoleptic, physico-chemical and microbiological parameters of the butter paste with pectin and dihydroquercetin – the paste has a dense, plastic, homogeneous consistency and a pronounced creamy taste. The maximum value of the thermal stability coefficient (0.93) was in samples with a dosage of 1.5 % pectin. The thermal stability coefficients of the control sample and the sample with dihydroquercetin were 21.1 and 3.88 % lower than in the experimental sample with dihydroquercetin and pectin. The minimum ther mal stability coefficient was in samples without pectin (0.73). The mass fraction of fat in the butter paste was 44 %. The authors revealed an increase in thermal stability during the dihydroquercetin introduction, a decrease in the milk plasma acidity and the number of mesophilic aerobic and facultative anaerobic microorganisms in butter paste samples with dihydroquercetin by 29.5 % on the 1st day and by 38.7 % on the 10th day of storage. A man developed butter paste formulation with pectin and dihydroquercetin. The butter paste production according to this recipe is possible in the conditions of a dairy processing enterprise of any capacity, with organized butter manufacture. The product targets the systematic use by the population of all age groups.
{"title":"Possibility Assessment of Using Dihydroquercetin and Pectin in the Oil Pastes Composition to Increase Their Nutritional Value","authors":"M. Zyablitseva","doi":"10.29141/2500-1922-2023-8-1-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-8","url":null,"abstract":"The fats proportion in the diet of a modern person should not exceed 30 % of the total energy value of the diet. Butter paste is a product of buttermaking with a fat content of 39 to 49 %. The study aims at evaluating the possibility of dehydroquercetin and pectin use in the butter pastes composition to increase their nutritional value. The researchers devel oped butterpaste composition with dihydroquercetin “Lavitol” and pectin. There are the organoleptic, physico-chemical and microbiological parameters of the butter paste with pectin and dihydroquercetin – the paste has a dense, plastic, homogeneous consistency and a pronounced creamy taste. The maximum value of the thermal stability coefficient (0.93) was in samples with a dosage of 1.5 % pectin. The thermal stability coefficients of the control sample and the sample with dihydroquercetin were 21.1 and 3.88 % lower than in the experimental sample with dihydroquercetin and pectin. The minimum ther mal stability coefficient was in samples without pectin (0.73). The mass fraction of fat in the butter paste was 44 %. The authors revealed an increase in thermal stability during the dihydroquercetin introduction, a decrease in the milk plasma acidity and the number of mesophilic aerobic and facultative anaerobic microorganisms in butter paste samples with dihydroquercetin by 29.5 % on the 1st day and by 38.7 % on the 10th day of storage. A man developed butter paste formulation with pectin and dihydroquercetin. The butter paste production according to this recipe is possible in the conditions of a dairy processing enterprise of any capacity, with organized butter manufacture. The product targets the systematic use by the population of all age groups.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76202569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-22DOI: 10.29141/2500-1922-2023-8-1-2
R. Timakova, R. Iliukhin
Barley, characterized by early ripening, cold and drought resistance, is an important agricultural grain crop. Ionizing radiation use in the pre-sowing seed treatment technology is promising in order to control pathogens and increase the grain crops yield. The study aims at developing a microphenological sprouting phases scale of spring barley variety in Remembrance of Vyacheslav Chepelev treated with small doses of gamma radiation under controlled ontogeny conditions. The authors gave the concepts interpretation of “sprouted grain” and “grain sprouts”. To remove the dormant state of the original seeds (grains) of spring barley variety in Remembrance of Vyacheslav Chepelev harvested in 2021 and zoned in the Sverdlovsk region, a man treated it with small doses of γ-radiation ionizing (5, 10, 15 and 20 Gy) by a radiation source 60Co. The researchers developed a microphenological sprouting phases scale of spring barley grains with the dry grain phase and the micrograin phase introduced; and classification levels differentiated. A man revealed that the change in grain moisture and grain germ in all microphenophases was comparable with the results obtained during barley sprouting. The most intensive water absorption occurs at the swelling phase with an increase in grain moisture by 2.7 times and in the embryo by 9.3 times. Spring barley grains radiostimulation has an impact on the grain sprouting due to increased germination energy. The authors determined that after 5 days there was a maximum increase in the germination capacity to (92 ± 2) % and (94 ± 2) % in barley grains samples treated with doses of 5 and 10 Gy, respectively, with lower values when processing grains with doses of 15 Gy and 20 Gy. A man ascertained inhibitory effect of a radiation dose of 20 Gy. Despite a higher germination energy index of 75 % in barley grains treated with a dose of 20 Gy, and unlike untreated grains – 74 %, the germination ability in radiation-treated grains was 4 % lower. The germination rate of the first seed is 3 days on average.
{"title":"Small γ-Radiation Doses Impact in the Conditions of Controlled Micropenological Octores of Spring Barley","authors":"R. Timakova, R. Iliukhin","doi":"10.29141/2500-1922-2023-8-1-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-2","url":null,"abstract":"Barley, characterized by early ripening, cold and drought resistance, is an important agricultural grain crop. Ionizing radiation use in the pre-sowing seed treatment technology is promising in order to control pathogens and increase the grain crops yield. The study aims at developing a microphenological sprouting phases scale of spring barley variety in Remembrance of Vyacheslav Chepelev treated with small doses of gamma radiation under controlled ontogeny conditions. The authors gave the concepts interpretation of “sprouted grain” and “grain sprouts”. To remove the dormant state of the original seeds (grains) of spring barley variety in Remembrance of Vyacheslav Chepelev harvested in 2021 and zoned in the Sverdlovsk region, a man treated it with small doses of γ-radiation ionizing (5, 10, 15 and 20 Gy) by a radiation source 60Co. The researchers developed a microphenological sprouting phases scale of spring barley grains with the dry grain phase and the micrograin phase introduced; and classification levels differentiated. A man revealed that the change in grain moisture and grain germ in all microphenophases was comparable with the results obtained during barley sprouting. The most intensive water absorption occurs at the swelling phase with an increase in grain moisture by 2.7 times and in the embryo by 9.3 times. Spring barley grains radiostimulation has an impact on the grain sprouting due to increased germination energy. The authors determined that after 5 days there was a maximum increase in the germination capacity to (92 ± 2) % and (94 ± 2) % in barley grains samples treated with doses of 5 and 10 Gy, respectively, with lower values when processing grains with doses of 15 Gy and 20 Gy. A man ascertained inhibitory effect of a radiation dose of 20 Gy. Despite a higher germination energy index of 75 % in barley grains treated with a dose of 20 Gy, and unlike untreated grains – 74 %, the germination ability in radiation-treated grains was 4 % lower. The germination rate of the first seed is 3 days on average.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90697711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-22DOI: 10.29141/2500-1922-2023-8-1-10
Aleksandr Semukhin, N. Zavorokhina, E. Pastushkova
The need to process packaging materials based on petrochemical polymers raises the question of the material for packaging production, while the raw materials for packaging should be multi-tonnage, biodegradable, cost-effective. The buckwheat husk containing up to 50 % fiber, 3–4 % crude protein, 4–5 % fat, 0.2–0.3 % sugars, 9–10% ash, tannins, which is able to inhibit metal corrosion is of a particular interest for the research. Buck wheat husk has a high bulk density – about 145 kg/m3. It is hydrophilic and is able to swell increased in volume by up to 25 %. The study aims at developing composite systems based on natural decomposable compounds reinforced with buckwheat husks. The researchers studied gelatin, sodium alginate, xanthan and guar gum, glycerin, potato starch as plasti cizer compounds. They determined that the buckwheat husk surface under the microscope was porous with many cracks, which explains its hydrophilic properties. The thesis presents characteristics of biocomposites and films from them after drying. A man revealed that the glycerin use did not require water introduction, still the biocomposite had a crumbly structure and low water absorption capacity. Biocomposites based on sodium alginate had optimal characteristics: they were plastic, formed a strong film, were well applicable to the surface, had a water absorption of 65.33 and 71.08 %, respectively. The work presented physicomechanical parameters of biocomposite films.
{"title":"Technological Properties Research of Biocomposites Based on the Natural Decomposable Compounds Reinforced with Buckwheat Husk","authors":"Aleksandr Semukhin, N. Zavorokhina, E. Pastushkova","doi":"10.29141/2500-1922-2023-8-1-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-10","url":null,"abstract":"The need to process packaging materials based on petrochemical polymers raises the question of the material for packaging production, while the raw materials for packaging should be multi-tonnage, biodegradable, cost-effective. The buckwheat husk containing up to 50 % fiber, 3–4 % crude protein, 4–5 % fat, 0.2–0.3 % sugars, 9–10% ash, tannins, which is able to inhibit metal corrosion is of a particular interest for the research. Buck wheat husk has a high bulk density – about 145 kg/m3. It is hydrophilic and is able to swell increased in volume by up to 25 %. The study aims at developing composite systems based on natural decomposable compounds reinforced with buckwheat husks. The researchers studied gelatin, sodium alginate, xanthan and guar gum, glycerin, potato starch as plasti cizer compounds. They determined that the buckwheat husk surface under the microscope was porous with many cracks, which explains its hydrophilic properties. The thesis presents characteristics of biocomposites and films from them after drying. A man revealed that the glycerin use did not require water introduction, still the biocomposite had a crumbly structure and low water absorption capacity. Biocomposites based on sodium alginate had optimal characteristics: they were plastic, formed a strong film, were well applicable to the surface, had a water absorption of 65.33 and 71.08 %, respectively. The work presented physicomechanical parameters of biocomposite films.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75109879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-22DOI: 10.29141/2500-1922-2023-8-1-5
Olesia Iakubova, A. Bekesheva, Mariya Mukhanova
Currently, the use of concentrate sauces and semi-finished products based on broth from natural raw materials is relevant. When processing fish, it is rational to redirect the fish bones and scales to the sauces manufacture, since they have a high content of flavoring substances. The study aim is to develop descriptive organoleptic quality cha racteristics of sauce from secondary aquatic biological resources produced on the basis of silver carp bones and scales and carapace-containing raw materials of crawfish using modern biotechnological techniques. The recipe composition of the sauce includes fish bones and scales, carapace-containing raw materials of crawfish, the enzyme preparation “Alkalase 2.4 L FG”, carrots, onions, celery, bay leaf, salt, black pepper, guar gum. The re searchers identified the most significant identification sensory signs for the sauce, and built a descriptors panel; developed a descriptive scoring scale for evaluating organolep tic quality indicators of sauce from secondary aquatic biological resources; gave possible inconsistencies and a regulated reduction in the maximum organoleptic evaluation score of the sauce. A man run a qualimetric study of experimental samples considering the coef ficients of quality indicators significance; developed a reference sensory profile of sauce from secondary aquatic biological resources using the descriptor-profile method of tast ing analysis. The authors substantiated the sensory characteristics interrelation of the de veloped sauce with the chemical composition of the feedstock and production technology, with the glutamic and aspartic acids content in the fish scales of silver carp and the natural red pigment content in the shell of crawfish – astaxanthin. The obtained developments enable to run the organoleptic evaluation and quality control process of sauce products from secondary aquatic biological resources reliably and objectively, directly at the food industry enterprises.
目前，使用浓缩酱汁和基于天然原料的肉汤的半成品是相关的。在加工鱼类时，合理的做法是将鱼骨和鱼鳞转移到酱料制造中，因为它们含有高含量的调味物质。本研究的目的是利用现代生物技术，以鲢鱼骨鳞和小龙虾含壳原料为原料，生产二级水生生物资源，开发具有描述性的酱料感官品质特征。该酱料的配方成分包括鱼骨、鱼鳞、小龙虾含壳原料、酶制剂“碱酶2.4 L FG”、胡萝卜、洋葱、芹菜、月桂叶、盐、黑胡椒、瓜尔胶。研究人员确定了酱汁最重要的识别感官标志，并建立了一个描述符面板;开发了用于评价次生水生生物资源酱油有机品质指标的描述性评分量表;给出了可能的不一致和酱油的最大感官评价分数的调节降低。考虑到质量指标的显著性系数，对实验样本进行了定性研究;利用味觉分析的描述-剖面法建立了二级水生生物资源酱油的参考感官剖面。研制的酱料的感官特性与原料的化学成分和生产工艺、鲢鱼鱼鳞中的谷氨酸和天冬氨酸含量、小龙虾壳中的天然红色素虾青素含量有密切的关系。本研究成果可直接面向食品工业企业，可靠、客观地对次生水生生物资源酱油产品进行感官评价和质量控制。
{"title":"Organoleptic Quality Characteristics Research of Sauces from Secondary Aquatic Biological Resources","authors":"Olesia Iakubova, A. Bekesheva, Mariya Mukhanova","doi":"10.29141/2500-1922-2023-8-1-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2023-8-1-5","url":null,"abstract":"Currently, the use of concentrate sauces and semi-finished products based on broth from natural raw materials is relevant. When processing fish, it is rational to redirect the fish bones and scales to the sauces manufacture, since they have a high content of flavoring substances. The study aim is to develop descriptive organoleptic quality cha racteristics of sauce from secondary aquatic biological resources produced on the basis of silver carp bones and scales and carapace-containing raw materials of crawfish using modern biotechnological techniques. The recipe composition of the sauce includes fish bones and scales, carapace-containing raw materials of crawfish, the enzyme preparation “Alkalase 2.4 L FG”, carrots, onions, celery, bay leaf, salt, black pepper, guar gum. The re searchers identified the most significant identification sensory signs for the sauce, and built a descriptors panel; developed a descriptive scoring scale for evaluating organolep tic quality indicators of sauce from secondary aquatic biological resources; gave possible inconsistencies and a regulated reduction in the maximum organoleptic evaluation score of the sauce. A man run a qualimetric study of experimental samples considering the coef ficients of quality indicators significance; developed a reference sensory profile of sauce from secondary aquatic biological resources using the descriptor-profile method of tast ing analysis. The authors substantiated the sensory characteristics interrelation of the de veloped sauce with the chemical composition of the feedstock and production technology, with the glutamic and aspartic acids content in the fish scales of silver carp and the natural red pigment content in the shell of crawfish – astaxanthin. The obtained developments enable to run the organoleptic evaluation and quality control process of sauce products from secondary aquatic biological resources reliably and objectively, directly at the food industry enterprises.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84413363","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 : 2022-12-21DOI: 10.29141/2500-1922-2022-7-4-6
R. Kandrokov, Kerim Bekshokov
The research revealed the study results of the influence of the different millgrist ratios of triticale grain and rye on the triticale-rye intermediate grinding products and triticale-rye flour yield. A man grinds the initial samples of triticale grains on laboratory grinding mills (MLP-4) with threaded (for break systems) and microroughened rolls (for reduction systems). The mechanical and kinematic parameters of the MLP-4 mill threaded rolls are as follows: the flute layout is back to back, the fast-rotating roll speed is 5 m/s, the differential unit is 1.5, the number of flutes per 1 cm is 8, the flutes slope is 7 %. A man revealed that among the presented samples the control triticale grain demonstrated the highest intermediate ground materials yield, which amounted to 87.9 %, including 14.2 % of triticale flour; while the control rye grain – the smallest intermediate ground materials yield, accounted for 81.9 %, including 22.4 % rye flour. The study showed that when 50 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the cereal dusting products form was 83.1 %, including 19.1% of triticale-rye flour; when 40 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the сereal dusting products form was 85.0 %, including 17.3 % of triticale-rye flour; when 30 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the сereal dusting products form amounted to 87.9 %, including 14.2 % of triticale-rye flour. A man found that when grinding the initial control triticale grain, the triticale flour yield was 77.9 %, when grinding the initial control rye grain, the triticale flour yield flour was 70.3 %, which is 6.9 % less than from triticale grain. When introducing 50 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 72.9 %; when introducing 40 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 72.9 %, when introducing 30 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 77.1 %. The authors connected the dots between the triticale-rye flour yield and the rye grains content in the millgrist. At the same time, they found that the rye grain introduction to the triticale-rye millgrist led to a decrease in the triticale-rye flour yield.
{"title":"Grain Millgrist Ratio Influence on the Grain-Forming Ability and Triticale-Rye Flour Yield","authors":"R. Kandrokov, Kerim Bekshokov","doi":"10.29141/2500-1922-2022-7-4-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-6","url":null,"abstract":"The research revealed the study results of the influence of the different millgrist ratios of triticale grain and rye on the triticale-rye intermediate grinding products and triticale-rye flour yield. A man grinds the initial samples of triticale grains on laboratory grinding mills (MLP-4) with threaded (for break systems) and microroughened rolls (for reduction systems). The mechanical and kinematic parameters of the MLP-4 mill threaded rolls are as follows: the flute layout is back to back, the fast-rotating roll speed is 5 m/s, the differential unit is 1.5, the number of flutes per 1 cm is 8, the flutes slope is 7 %. A man revealed that among the presented samples the control triticale grain demonstrated the highest intermediate ground materials yield, which amounted to 87.9 %, including 14.2 % of triticale flour; while the control rye grain – the smallest intermediate ground materials yield, accounted for 81.9 %, including 22.4 % rye flour. The study showed that when 50 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the cereal dusting products form was 83.1 %, including 19.1% of triticale-rye flour; when 40 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the сereal dusting products form was 85.0 %, including 17.3 % of triticale-rye flour; when 30 % of rye grain was added to the triticale-rye grain millgrist, the intermediate ground materials yield in the сereal dusting products form amounted to 87.9 %, including 14.2 % of triticale-rye flour. A man found that when grinding the initial control triticale grain, the triticale flour yield was 77.9 %, when grinding the initial control rye grain, the triticale flour yield flour was 70.3 %, which is 6.9 % less than from triticale grain. When introducing 50 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 72.9 %; when introducing 40 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 72.9 %, when introducing 30 % of rye grain to the triticale-rye grain millgrist, the triticale-rye flour yield was 77.1 %. The authors connected the dots between the triticale-rye flour yield and the rye grains content in the millgrist. At the same time, they found that the rye grain introduction to the triticale-rye millgrist led to a decrease in the triticale-rye flour yield.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"137 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86449522","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 : 2022-12-21DOI: 10.29141/2500-1922-2022-7-4-5
E. Rozhnov, M. Shkolnikova, E. Kadritskaya, A. Arisov
In the contemporary context, climatic conditions in cocoa bean-producing countries and disrupted logistics chains due to the coronavirus pandemic complicate stable cocoa products supply. The study aimed at developing an express assessment method for color characteristics of cocoa-containing food systems where cocoa powder replaced with brown pigment melanin obtained from buckwheat husks, partially. A man prepared five confectionery glaze prototypes: one based on non-alkalized cocoa powder and four samples containing 3; 5; 7 and 10 % melanin powder as a substitute for cocoa powder. The confectionery glaze based on alkalized cocoa powder served as a comparison sample. To study the glaze color characteristics, the researchers covered white plates with samples, enabled the glaze to harden, and then, took images of the glaze surface using a digital camera in a white box at a color temperature of 6000 K; processed images using image analysis software that provided color coordinates determination of any point of the uploaded image in the RGB model. Then, a man determined the color coordinates in trichromatic XYZ coordinates using a color converter. The results revealed that the confectionery glaze prototype containing 15% non-alkalized cocoa powder and 10% melanin was close to the control sample in terms of color characteristics. The suggested approach advantages are the expensive equipment absence, simplicity and data processing accessibility. The method enables running an objective color assessment of a cocoa-containing product, comparing product samples with each other, and defining color differences. The research results offer the challenges for the color scales development for cocoa-containing foods quality assessment.
{"title":"Express Assessment Method for Color Characteristics of Cocoa-Containing Food Systems","authors":"E. Rozhnov, M. Shkolnikova, E. Kadritskaya, A. Arisov","doi":"10.29141/2500-1922-2022-7-4-5","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-5","url":null,"abstract":"In the contemporary context, climatic conditions in cocoa bean-producing countries and disrupted logistics chains due to the coronavirus pandemic complicate stable cocoa products supply. The study aimed at developing an express assessment method for color characteristics of cocoa-containing food systems where cocoa powder replaced with brown pigment melanin obtained from buckwheat husks, partially. A man prepared five confectionery glaze prototypes: one based on non-alkalized cocoa powder and four samples containing 3; 5; 7 and 10 % melanin powder as a substitute for cocoa powder. The confectionery glaze based on alkalized cocoa powder served as a comparison sample. To study the glaze color characteristics, the researchers covered white plates with samples, enabled the glaze to harden, and then, took images of the glaze surface using a digital camera in a white box at a color temperature of 6000 K; processed images using image analysis software that provided color coordinates determination of any point of the uploaded image in the RGB model. Then, a man determined the color coordinates in trichromatic XYZ coordinates using a color converter. The results revealed that the confectionery glaze prototype containing 15% non-alkalized cocoa powder and 10% melanin was close to the control sample in terms of color characteristics. The suggested approach advantages are the expensive equipment absence, simplicity and data processing accessibility. The method enables running an objective color assessment of a cocoa-containing product, comparing product samples with each other, and defining color differences. The research results offer the challenges for the color scales development for cocoa-containing foods quality assessment.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89179220","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 : 2022-12-21DOI: 10.29141/2500-1922-2022-7-4-10
S. Tikhonov, N. Tikhonova, Angelika Popovskikh, M. Tikhonova
The research concerned the trypsin peptides analysis of colostrum hydrolyzate. The authors isolated seven individual peptides: TT1, TT2, TT3, T(1), T1.1, T1.2, mpT. They determined the molecular weight of the peptides and the amino acid sequence in the peptide chain by mass spectrometry; peptides – using the international database Protein NCBI. The mpT peptide contains the largest number of amino acids – 49. The T1.2 peptide is similar to the membrane-active peptide BAMA Bos taurus, which opens prospects for its use as a part of antibacterial agents or as a BAS carrier. In colostrum hydrolyzate the T1 peptide has the T highest concentration (2.04 mg/ml). It consists of 17 amino acids and matches the peptide NCI_CGAP_Brn23 cDNA Homo sapiens clone, which is similar to TR: O35085 ARX HOMEOPROTEIN. The homeobox protein containing the development gene of a PRD-like class is related to the T(1) peptide. This gene in humans is located on the X chromosome and is involved in the central nervous system and pancreas development. According to the results, the researchers isolated peptides from colostrum hydrolyzate, and identified some of them. Still a man understudies the biological role of most of the determined peptides, and has not proved its safety. In this regard, the study aimed at assessing the hydrolyzate cytotoxicity using the Neutral Red Assay method on the HEK293 cell line during a 24-hour incubation. Cytotoxicity in the first, second and third measurements at a concentration of 0.1 mg/ml was: −3.3; −1.0 and 0.20; at a concentration of 0.3 mg/ml: −1.3; −3.5 and −8.7; at 0.5 mg/ml: −2.6; −0.6 and 0.4. The results indicate no toxicity. The authors studied the antimicrobial and antifungal hydrolyzate activity. Colostrum hydrolyzate demonstrates antimicrobial activity against E. coli and B. subtilis bacteria and antifungal activity against C. albicans. The results assert that the peptides are of clinical importance and can serve as a template for the anti-infective drug development.
{"title":"Individual Peptides Extraction and Characteristics of Cow Colostrum Trypsin Hydrolysate with Biological Activity Assessment","authors":"S. Tikhonov, N. Tikhonova, Angelika Popovskikh, M. Tikhonova","doi":"10.29141/2500-1922-2022-7-4-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-10","url":null,"abstract":"The research concerned the trypsin peptides analysis of colostrum hydrolyzate. The authors isolated seven individual peptides: TT1, TT2, TT3, T(1), T1.1, T1.2, mpT. They determined the molecular weight of the peptides and the amino acid sequence in the peptide chain by mass spectrometry; peptides – using the international database Protein NCBI. The mpT peptide contains the largest number of amino acids – 49. The T1.2 peptide is similar to the membrane-active peptide BAMA Bos taurus, which opens prospects for its use as a part of antibacterial agents or as a BAS carrier. In colostrum hydrolyzate the T1 peptide has the T highest concentration (2.04 mg/ml). It consists of 17 amino acids and matches the peptide NCI_CGAP_Brn23 cDNA Homo sapiens clone, which is similar to TR: O35085 ARX HOMEOPROTEIN. The homeobox protein containing the development gene of a PRD-like class is related to the T(1) peptide. This gene in humans is located on the X chromosome and is involved in the central nervous system and pancreas development. According to the results, the researchers isolated peptides from colostrum hydrolyzate, and identified some of them. Still a man understudies the biological role of most of the determined peptides, and has not proved its safety. In this regard, the study aimed at assessing the hydrolyzate cytotoxicity using the Neutral Red Assay method on the HEK293 cell line during a 24-hour incubation. Cytotoxicity in the first, second and third measurements at a concentration of 0.1 mg/ml was: −3.3; −1.0 and 0.20; at a concentration of 0.3 mg/ml: −1.3; −3.5 and −8.7; at 0.5 mg/ml: −2.6; −0.6 and 0.4. The results indicate no toxicity. The authors studied the antimicrobial and antifungal hydrolyzate activity. Colostrum hydrolyzate demonstrates antimicrobial activity against E. coli and B. subtilis bacteria and antifungal activity against C. albicans. The results assert that the peptides are of clinical importance and can serve as a template for the anti-infective drug development.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88348383","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 : 2022-12-21DOI: 10.29141/2500-1922-2022-7-4-7
Dmitry Khrundin, Dilyara Miassarova
The identification of new sources and food products range expansion of combined type or completely plant-based are due to the need to exclude some components from them. The research aimed at development of a new combined composition product by biotechnology methods and studying its properties. The research objects were the following: cow's milk (1.5 w/w fat %), plant “milk” (1.5 w/w fat %), commercial starter cultures of various compositions. The samples contained from 0 (the control) to 1 % plant “milk”. A man run fermentation for 12 hours at a temperature of 38–40 °С, then refrigerated samples for 24 hours to form a clot. The researchers determined titratable acidity according to the GOST 3624-92; physical and chemical indicators – by the NIR-analyzer “Infraljum FT-12”; rheological indicators – using the viscometer “Rotational Viscometer RM-1”. They revealed that the threshold titratable acidity value (75 °T) was overcome in experimental samples 2–4, in addition to the control. Acidity values varied from 58 to 72 °T depending on the starter. All samples received a satisfactory assessment in terms of physicochemical and organoleptic parameters. There was an increased content of protein and fat in the experimental samples compared to the control one due to an increase of the plant component in the product content. According to the rheological studies results, there was a clot formation with certain viscous and thixotropic properties in the product. To expand the assortment and enrich traditional fermented milk products with plant components, it is possible to use milk and plant “milk” on a 50:50 ratio and 25:75 ratio using starter cultures “ProBioYogurt” or “Yogurt”.
{"title":"Plant-Based Fermented Product Manufacture Using Lactic Acid Bacteria Cultures","authors":"Dmitry Khrundin, Dilyara Miassarova","doi":"10.29141/2500-1922-2022-7-4-7","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-7","url":null,"abstract":"The identification of new sources and food products range expansion of combined type or completely plant-based are due to the need to exclude some components from them. The research aimed at development of a new combined composition product by biotechnology methods and studying its properties. The research objects were the following: cow's milk (1.5 w/w fat %), plant “milk” (1.5 w/w fat %), commercial starter cultures of various compositions. The samples contained from 0 (the control) to 1 % plant “milk”. A man run fermentation for 12 hours at a temperature of 38–40 °С, then refrigerated samples for 24 hours to form a clot. The researchers determined titratable acidity according to the GOST 3624-92; physical and chemical indicators – by the NIR-analyzer “Infraljum FT-12”; rheological indicators – using the viscometer “Rotational Viscometer RM-1”. They revealed that the threshold titratable acidity value (75 °T) was overcome in experimental samples 2–4, in addition to the control. Acidity values varied from 58 to 72 °T depending on the starter. All samples received a satisfactory assessment in terms of physicochemical and organoleptic parameters. There was an increased content of protein and fat in the experimental samples compared to the control one due to an increase of the plant component in the product content. According to the rheological studies results, there was a clot formation with certain viscous and thixotropic properties in the product. To expand the assortment and enrich traditional fermented milk products with plant components, it is possible to use milk and plant “milk” on a 50:50 ratio and 25:75 ratio using starter cultures “ProBioYogurt” or “Yogurt”.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91178855","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 : 2022-12-21DOI: 10.29141/2500-1922-2022-7-4-9
O. Feofilaktova, N. Zavorokhina
Ensuring the functional food ingredients stability and the flavor formation of foods fortified with them meets the healthy nutrition principles, which contributes to the human and future generations health, as well as reduces the disease risk. The research aim was to study the biologically impact of the active substances encapsulation into double emulsion food systems (DEFS) on the organoleptic profile formation and the biologically active substances resistance to oxidation. The study demonstrated the comparative organoleptic analysis results of the inverse emulsion with fish oil and DEFS o/w/o with fish oil encapsulated in the internal phase of the emulsion matrix; direct emulsion with vitamin B1 (thiamine) and DEFS w/o/w with vitamin B1 encapsulated in the internal phase of the emulsion matrix; as well as the oxidation stability study results of fish oil in the composition of the inverse emulsion and dual emulsion system during storage. A man compiled organoleptic profiles of control samples and DEFS with encapsulated BAS. The results showed that the fish oil and vitamin B1 encapsulation in DEFS contributed to the color and flavor correction – deodorization and elimination of fish oil and vitamin B1 aftertaste and off-flavours. Study confirmed the effectiveness of fish oil encapsulation in DEFS, expressed in increasing its resistance to oxidation. During storage, the fat oxidation intensity in the control sample was higher than in the double emulsion system. The peroxide value in the control sample increased 6 times during storage and amounted to 7.9 mmol of active oxygen per 1 kg of fat, while in the double emulsion food system the increase was only 4 times, from 1.3 on the first day of storage to 5.1 on the 35th day. On average, for every 7 days of storage the peroxide value grew by 1.32 for the control sample and by 0.76 for the double emulsion system.
{"title":"Flavor Formation of Stable Double Emulsion Systems with Encapsulated Biologically Active Substances","authors":"O. Feofilaktova, N. Zavorokhina","doi":"10.29141/2500-1922-2022-7-4-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-4-9","url":null,"abstract":"Ensuring the functional food ingredients stability and the flavor formation of foods fortified with them meets the healthy nutrition principles, which contributes to the human and future generations health, as well as reduces the disease risk. The research aim was to study the biologically impact of the active substances encapsulation into double emulsion food systems (DEFS) on the organoleptic profile formation and the biologically active substances resistance to oxidation. The study demonstrated the comparative organoleptic analysis results of the inverse emulsion with fish oil and DEFS o/w/o with fish oil encapsulated in the internal phase of the emulsion matrix; direct emulsion with vitamin B1 (thiamine) and DEFS w/o/w with vitamin B1 encapsulated in the internal phase of the emulsion matrix; as well as the oxidation stability study results of fish oil in the composition of the inverse emulsion and dual emulsion system during storage. A man compiled organoleptic profiles of control samples and DEFS with encapsulated BAS. The results showed that the fish oil and vitamin B1 encapsulation in DEFS contributed to the color and flavor correction – deodorization and elimination of fish oil and vitamin B1 aftertaste and off-flavours. Study confirmed the effectiveness of fish oil encapsulation in DEFS, expressed in increasing its resistance to oxidation. During storage, the fat oxidation intensity in the control sample was higher than in the double emulsion system. The peroxide value in the control sample increased 6 times during storage and amounted to 7.9 mmol of active oxygen per 1 kg of fat, while in the double emulsion food system the increase was only 4 times, from 1.3 on the first day of storage to 5.1 on the 35th day. On average, for every 7 days of storage the peroxide value grew by 1.32 for the control sample and by 0.76 for the double emulsion system.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89543548","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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