Pub Date : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-2
N. Dementieva, T. Boitsova
The healthy diet formation requires an increase in the production of new enriched, specialized, incl. dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Seaweed, particularly Japan sea tangle, is a valuable raw material for the food production of this kind. Tangle is useful for food production consumed for preventive purposes, to maintain immunity and exclude the chronic diseases development associated with a lack of phytocolloids and other biologically active substances necessary for the body. The article aims at technology development for the Japan sea tangle production. The composition of the filling for sweets obtained by the developed technology includes Japan sea tangle, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The developed technology enables to reduce the caloric amount of the obtained product, to produce a high-quality confectionery product with improved organoleptic characteristics. The technology comprises preliminary heat treatment of tangle by heating it twice in water to a temperature of 45 °C, and at the second stage of heat treatment, a man adds food organic acid (acetic, citric) to the water in an amount of 2%. With this heat treatment method, the tangle consistency improves and the pronounced taste and smell of algae disappears. The researchers developed the recipes of Japan sea tangle candies and substantiated their production modes. They run the vitamin composition studies of confectionery products.
{"title":"Formulation and Technology Development of Sweets with Excessive Nutrition Value from Japan Sea Tangle","authors":"N. Dementieva, T. Boitsova","doi":"10.29141/2500-1922-2022-7-3-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-2","url":null,"abstract":"The healthy diet formation requires an increase in the production of new enriched, specialized, incl. dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Seaweed, particularly Japan sea tangle, is a valuable raw material for the food production of this kind. Tangle is useful for food production consumed for preventive purposes, to maintain immunity and exclude the chronic diseases development associated with a lack of phytocolloids and other biologically active substances necessary for the body. The article aims at technology development for the Japan sea tangle production. The composition of the filling for sweets obtained by the developed technology includes Japan sea tangle, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The developed technology enables to reduce the caloric amount of the obtained product, to produce a high-quality confectionery product with improved organoleptic characteristics. The technology comprises preliminary heat treatment of tangle by heating it twice in water to a temperature of 45 °C, and at the second stage of heat treatment, a man adds food organic acid (acetic, citric) to the water in an amount of 2%. With this heat treatment method, the tangle consistency improves and the pronounced taste and smell of algae disappears. The researchers developed the recipes of Japan sea tangle candies and substantiated their production modes. They run the vitamin composition studies of confectionery products.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"119 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78119086","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-4
N. Nepovinnykh, O. Petrova, N.M. Kuprik
Polymer gels are commonly referred to such a state of their aggregated solution, when molecular polymers chains, connected to each other by functional groups of ionic, hydrogen or dipole bonds, form a continuous solid phase, while maintaining the solvation degree (electrostatic interaction between solute and solvent particles) due to polar atomic groups remaining free for interaction. The aggregation conditions of food polymer solutions, the aggregation nature and the physico-mechanical properties of gels largely depend on the chemical polymers and solvents nature, the polymer molecules structure, technological production modes and the presence of other functional components in the food system that affect the nature and intensity of intermolecular forces. The aim of the work is to study the textural characteristics of food confectionery gels using sweeteners. The researchers developed the food confectionery gels replacing sugar with natural sweeteners, studied the textural characteristics of the confectionery gels. The study results demonstrated that sugar exclusion from the food system led to a change in the confectionery gels texture. A man can improve the textural properties of confectionery gels with the additional food composites inclusion in the gel matrix, which, in turn, will lead to an improvement not only in textural properties, but also in the nutritional value of finished products.
{"title":"Textural Characteristics of Food Confectionery Gels Using Sweeteners","authors":"N. Nepovinnykh, O. Petrova, N.M. Kuprik","doi":"10.29141/2500-1922-2022-7-3-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-4","url":null,"abstract":"Polymer gels are commonly referred to such a state of their aggregated solution, when molecular polymers chains, connected to each other by functional groups of ionic, hydrogen or dipole bonds, form a continuous solid phase, while maintaining the solvation degree (electrostatic interaction between solute and solvent particles) due to polar atomic groups remaining free for interaction. The aggregation conditions of food polymer solutions, the aggregation nature and the physico-mechanical properties of gels largely depend on the chemical polymers and solvents nature, the polymer molecules structure, technological production modes and the presence of other functional components in the food system that affect the nature and intensity of intermolecular forces. The aim of the work is to study the textural characteristics of food confectionery gels using sweeteners. The researchers developed the food confectionery gels replacing sugar with natural sweeteners, studied the textural characteristics of the confectionery gels. The study results demonstrated that sugar exclusion from the food system led to a change in the confectionery gels texture. A man can improve the textural properties of confectionery gels with the additional food composites inclusion in the gel matrix, which, in turn, will lead to an improvement not only in textural properties, but also in the nutritional value of finished products.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73507805","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-8
N. Oboturova, A. Naghdalyan, A. Blinov, Igor Baklanov, Valeria Chestnykh, A. Sklyuev
The thesis concerns the study results of the water acoustic treatment influence on its physico-chemical properties. Besides, the authors present the wastewater treatment results of food industry enterprises using superadditive pulse discharge technology with the acoustic treatment. The obtained results demonstrated that the studied technology had a bactericidal effect, reduced the biochemical oxygen consumption rate and the content of fats, nitrites, nitrates, phosphates, ammonium ions in wastewater significantly. The chemical oxygen consumption did not change compared to the control sample, apparently due to the electrode system elements (iron and copper) migration into water. The superadditive pulsed discharges technology of wastewater treatment using electroacoustic and acoustic methods also has great potential for application in the food industry, but the metal erosion problem is a factor limiting the industrial technology implementation currently.
{"title":"Effectiveness Assessment of the Electrophysical and Acoustic Methods of Water Purification and Wastewater Treatment in the Food Industry","authors":"N. Oboturova, A. Naghdalyan, A. Blinov, Igor Baklanov, Valeria Chestnykh, A. Sklyuev","doi":"10.29141/2500-1922-2022-7-3-8","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-8","url":null,"abstract":"The thesis concerns the study results of the water acoustic treatment influence on its physico-chemical properties. Besides, the authors present the wastewater treatment results of food industry enterprises using superadditive pulse discharge technology with the acoustic treatment. The obtained results demonstrated that the studied technology had a bactericidal effect, reduced the biochemical oxygen consumption rate and the content of fats, nitrites, nitrates, phosphates, ammonium ions in wastewater significantly. The chemical oxygen consumption did not change compared to the control sample, apparently due to the electrode system elements (iron and copper) migration into water. The superadditive pulsed discharges technology of wastewater treatment using electroacoustic and acoustic methods also has great potential for application in the food industry, but the metal erosion problem is a factor limiting the industrial technology implementation currently.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"180 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80151192","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-10
E. Ivantsova, Alexey Venetsiansky, Ol’ga V. Zorkina, V. Napalkova, V. Kochkin
The article concerns the dairy industry development analysis in Russia during the coronavirus pandemic. The researchers revealed the main problems of dairy products processing, as well as import and export; determined the development prerequisites of a strategic program for the dairy industry development in Russia. The study object was statistical data on the Russian dairy industry state, household incomes, consumer prices dynamics for food products, dairy products import and export before and during the coronavirus pandemic. A man studied the dairy industry state in Russia on the statistical analysis, monographic and abstract-logical methods basis. The article considers the following criteria: the demand dependence on the inflation and wages paid level, the citizens social support impact on the dairy products consumption, an increase in the price growth rate. The agricultural economy deterioration under the coronavirus pandemic influence led to an increase in the dairy raw materials cost and a slowdown in the raw materials sector development. The global prices improvement and low solvency of the population caused the decrease in import volumes. Government support had a great impact on the dairy industry, while investment activity in the industry has slowed down in recent years. The current economic development conditions indicate the need to establish a program for the dairy industry development in Russia. The authors revealed that there is a trend towards a decrease in the economic availability of food. The cost of all basic items of the operating milk production cost increased, resulting in the development slowdown of the raw materials and processing sectors and causing a negative impact on dairy cattle breeding. With a constant increase in the production cost, the milk processing sector income decreases. Export remains a reserve and strategic channel for the dairy products sale. The researchers concluded that there were many prerequisites for the new program establishment for the dairy industry development of Russia.
{"title":"State Assessment of the Russian Dairy Industry During the Coronavirus Pandemic","authors":"E. Ivantsova, Alexey Venetsiansky, Ol’ga V. Zorkina, V. Napalkova, V. Kochkin","doi":"10.29141/2500-1922-2022-7-3-10","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-10","url":null,"abstract":"The article concerns the dairy industry development analysis in Russia during the coronavirus pandemic. The researchers revealed the main problems of dairy products processing, as well as import and export; determined the development prerequisites of a strategic program for the dairy industry development in Russia. The study object was statistical data on the Russian dairy industry state, household incomes, consumer prices dynamics for food products, dairy products import and export before and during the coronavirus pandemic. A man studied the dairy industry state in Russia on the statistical analysis, monographic and abstract-logical methods basis. The article considers the following criteria: the demand dependence on the inflation and wages paid level, the citizens social support impact on the dairy products consumption, an increase in the price growth rate. The agricultural economy deterioration under the coronavirus pandemic influence led to an increase in the dairy raw materials cost and a slowdown in the raw materials sector development. The global prices improvement and low solvency of the population caused the decrease in import volumes. Government support had a great impact on the dairy industry, while investment activity in the industry has slowed down in recent years. The current economic development conditions indicate the need to establish a program for the dairy industry development in Russia. The authors revealed that there is a trend towards a decrease in the economic availability of food. The cost of all basic items of the operating milk production cost increased, resulting in the development slowdown of the raw materials and processing sectors and causing a negative impact on dairy cattle breeding. With a constant increase in the production cost, the milk processing sector income decreases. Export remains a reserve and strategic channel for the dairy products sale. The researchers concluded that there were many prerequisites for the new program establishment for the dairy industry development of Russia.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"110 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75975176","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-1
Eduard Yunusov, V. Ponomarev, E. Nikitina
The article presents the comprehensive study results of the technological and antioxidant potential of the Lactoplantibacillus plantarum AG15 strain recaptured from silage and demonstrating probiotic properties during dairy products fermentation. The work aims at determining influence of the L. plantarum AG 15 strain on the antioxidant characteristics of the creamy milk; and identifying the strain introduction potential in the hard cheese technology. The authors applied a step-by-step research scheme with the technological and antioxidant potential assessment of a non-starter strain of lactic acid bacteria L. plantarum AG15 under conditions of milk fermentation and cheese maturation. A man used strain L. plantarum AG15 for fatty milk fermentation and compared its effect with the starter strain Lactobacillus bulgaricus. Compared to L. bulgaricus, L. plantarum AG15 has lower acid-forming ability, forms a dense lactic acid gel with the high syneresis level. Milk fermented by the L. plantarum AG15 strain has greater antioxidant activity (tests for reducing and radical-binding ability), which reduces the accumulation level of malonic aldehyde in milk fat during storage. Considering the identified antioxidant and technological potential, at the next stage, the researchers used L. plantarum AG15 strain as a part of a cheese starter to produce semi-hard cheese. The additional introduction of the non-starter strain L. plantarum AG15 does not affect the chemical quality of cheese (moisture, protein and salt content), but improves its antioxidant properties, leading to a decrease in the milk fat oxidation. Changes in the microbial community structure of the starter culture through the introduction of a non-starter strain L. plantarum AG15 enables to produce cheese with improved antioxidant properties and a more pronounced acrid flavor, expanding the production possibilities of high-quality cheeses with the diverse taste.
本文介绍了从青贮饲料中回收的植物乳杆菌AG15菌株的工艺和抗氧化潜力的综合研究结果，并展示了乳制品发酵过程中的益生菌特性。本研究旨在确定植物乳杆菌AG 15菌株对乳脂奶抗氧化特性的影响;并对硬奶酪生产工艺中菌种的引进潜力进行了分析。采用分步研究方案，对一株非发酵剂植物乳酸菌AG15在牛奶发酵和奶酪成熟条件下的工艺和抗氧化潜力进行了评价。用植物乳杆菌AG15菌株进行脂肪乳发酵，并与保加利亚乳杆菌发酵剂进行了效果比较。与保加利亚乳杆菌相比，植物乳杆菌AG15的成酸能力较低，形成致密的乳酸凝胶，具有较高的协同作用水平。植物乳杆菌AG15菌株发酵的乳具有较高的抗氧化活性(还原和自由基结合能力测试)，降低了乳脂中丙二醛的积累水平。考虑到已确定的抗氧化剂和技术潜力，在下一阶段，研究人员使用L. plantarum AG15菌株作为奶酪发酵剂的一部分来生产半硬奶酪。另外引入非发酵剂植物乳杆菌AG15不影响奶酪的化学品质(水分、蛋白质和盐含量)，但提高了奶酪的抗氧化性能，导致牛奶脂肪氧化减少。通过引入非发酵剂菌株L. plantarum AG15，改变发酵剂培养物的微生物群落结构，使奶酪具有更好的抗氧化性能和更明显的辛辣风味，扩大了生产不同口味的高品质奶酪的可能性。
{"title":"Prospects for the Use of Non-Starter Strain Lactiplantibacillus Plantarum AG15 in Dairy Technology","authors":"Eduard Yunusov, V. Ponomarev, E. Nikitina","doi":"10.29141/2500-1922-2022-7-3-1","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-1","url":null,"abstract":"The article presents the comprehensive study results of the technological and antioxidant potential of the Lactoplantibacillus plantarum AG15 strain recaptured from silage and demonstrating probiotic properties during dairy products fermentation. The work aims at determining influence of the L. plantarum AG 15 strain on the antioxidant characteristics of the creamy milk; and identifying the strain introduction potential in the hard cheese technology. The authors applied a step-by-step research scheme with the technological and antioxidant potential assessment of a non-starter strain of lactic acid bacteria L. plantarum AG15 under conditions of milk fermentation and cheese maturation. A man used strain L. plantarum AG15 for fatty milk fermentation and compared its effect with the starter strain Lactobacillus bulgaricus. Compared to L. bulgaricus, L. plantarum AG15 has lower acid-forming ability, forms a dense lactic acid gel with the high syneresis level. Milk fermented by the L. plantarum AG15 strain has greater antioxidant activity (tests for reducing and radical-binding ability), which reduces the accumulation level of malonic aldehyde in milk fat during storage. Considering the identified antioxidant and technological potential, at the next stage, the researchers used L. plantarum AG15 strain as a part of a cheese starter to produce semi-hard cheese. The additional introduction of the non-starter strain L. plantarum AG15 does not affect the chemical quality of cheese (moisture, protein and salt content), but improves its antioxidant properties, leading to a decrease in the milk fat oxidation. Changes in the microbial community structure of the starter culture through the introduction of a non-starter strain L. plantarum AG15 enables to produce cheese with improved antioxidant properties and a more pronounced acrid flavor, expanding the production possibilities of high-quality cheeses with the diverse taste.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77666752","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 : 2022-09-22DOI: 10.29141/2500-1922-2022-7-3-6
Anton Tabakaev, O. Tabakaeva, Y. Prikhodko
The thesis concerns the conditions optimization for extracting carotenoids and fucoxanthin from brown algae S. miyabei by the math modelling method. The authors studied the influence of the following parameters: the raw materials ratio – extractant, extractions multiplicity, process duration and temperature, grinding degree of raw materials. The multifactorial experiment revealed that the extraction multiplicity and time were the determining factors affecting the carotenoids and fucoxanthin yield. The regression analysis results, particularly R 2 , demonstrated that the obtained linear equations adequately described the process regularities of obtaining extractives, lipids and pigments, carotenoids and fucoxanthin from brown algae S. miyabei, depending on the raw material–extractant ratio, the extractions multiplicity, duration, temperature, and particle size. Verification of the presented model with factors parameters beyond the parameters used in obtaining the equations confirmed the possibility and adequacy of its application to describe the extraction and yields prediction of extractives, lipids and pigments, carotenoids and fucoxanthin from the brown algae S. miyabei.
{"title":"Mathematical Modeling of Carotenoid Extraction from Brown Algae S.Miyabei","authors":"Anton Tabakaev, O. Tabakaeva, Y. Prikhodko","doi":"10.29141/2500-1922-2022-7-3-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-3-6","url":null,"abstract":"The thesis concerns the conditions optimization for extracting carotenoids and fucoxanthin from brown algae S. miyabei by the math modelling method. The authors studied the influence of the following parameters: the raw materials ratio – extractant, extractions multiplicity, process duration and temperature, grinding degree of raw materials. The multifactorial experiment revealed that the extraction multiplicity and time were the determining factors affecting the carotenoids and fucoxanthin yield. The regression analysis results, particularly R 2 , demonstrated that the obtained linear equations adequately described the process regularities of obtaining extractives, lipids and pigments, carotenoids and fucoxanthin from brown algae S. miyabei, depending on the raw material–extractant ratio, the extractions multiplicity, duration, temperature, and particle size. Verification of the presented model with factors parameters beyond the parameters used in obtaining the equations confirmed the possibility and adequacy of its application to describe the extraction and yields prediction of extractives, lipids and pigments, carotenoids and fucoxanthin from the brown algae S. miyabei.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"201 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90285489","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 : 2022-06-21DOI: 10.29141/2500-1922-2022-7-2-4
V. Lazarev, A. Ershova
The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.
{"title":"Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant","authors":"V. Lazarev, A. Ershova","doi":"10.29141/2500-1922-2022-7-2-4","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-4","url":null,"abstract":"The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"70 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89892893","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 : 2022-06-21DOI: 10.29141/2500-1922-2022-7-2-2
V. V. Shcherbinin, A. Zakharenko, N. I. Davydenko, G. Ulyanova
Drying is one of the ways to ensure the long-term preservation of fruits. The fruits quality depends on many factors, including drying conditions and their pomological variety. The study aim is to determine the drying parameter influence of the rosehip fruits of the pomological variety “Dessert” on the quality characteristics of the finished product. The study object is samples of dried rosehip fruits. A man dehydrated the freshly harvested fruits by air drying at temperatures of 50, 60 and 70 ° C, air flow rates of 0.5, 1.0 and 1.5 m/s–1 till reaching the 12 %-humidity. Research methods are common, standard. The researchers revealed that the organoleptic characteristics, the nutrient rosehip fruits composition, including biologically active substances, depend on temperature, air flow velocity and drying duration. The products, exposed to the dehydration at an air temperature of 50 °C, an air flow velocity of 1.5 m/s–1 for 25 hours, demonstrated the best quality characteristics. Dried rosehip fruits contain at least 6.0% dietary fiber, 780 mg /100 g of ascorbic acid, 250 mg/ 100 g of phenolic substances and 33.6 mg/100 g of beta-carotene. The shelf life of dried products is 24 months according as it is stored in corrugated boxes at a temperature not exceeding 20 °C and a relative humidity of not more than 75 %.
{"title":"Drying Parameter Influence on the Qualitative Rosehip Fruits Characteristics","authors":"V. V. Shcherbinin, A. Zakharenko, N. I. Davydenko, G. Ulyanova","doi":"10.29141/2500-1922-2022-7-2-2","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-2","url":null,"abstract":"Drying is one of the ways to ensure the long-term preservation of fruits. The fruits quality depends on many factors, including drying conditions and their pomological variety. The study aim is to determine the drying parameter influence of the rosehip fruits of the pomological variety “Dessert” on the quality characteristics of the finished product. The study object is samples of dried rosehip fruits. A man dehydrated the freshly harvested fruits by air drying at temperatures of 50, 60 and 70 ° C, air flow rates of 0.5, 1.0 and 1.5 m/s–1 till reaching the 12 %-humidity. Research methods are common, standard. The researchers revealed that the organoleptic characteristics, the nutrient rosehip fruits composition, including biologically active substances, depend on temperature, air flow velocity and drying duration. The products, exposed to the dehydration at an air temperature of 50 °C, an air flow velocity of 1.5 m/s–1 for 25 hours, demonstrated the best quality characteristics. Dried rosehip fruits contain at least 6.0% dietary fiber, 780 mg /100 g of ascorbic acid, 250 mg/ 100 g of phenolic substances and 33.6 mg/100 g of beta-carotene. The shelf life of dried products is 24 months according as it is stored in corrugated boxes at a temperature not exceeding 20 °C and a relative humidity of not more than 75 %.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75135110","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 : 2022-06-21DOI: 10.29141/2500-1922-2022-7-2-9
P. Lisin, A. Makarova
There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium. It gives the products produced the specified rheological, organoleptic and required functional properties. The priority direction of the dairy production evolvement is the development of products with regulated technological processes. The article considers the phase-dynamic acid accumulation process possibility in dairy products, namely, by the example of yogurt with fat mass fraction of 2.5% during the fermentation period. The researchers modeled changes regression dependences in the rate and acceleration of the acid accumulation process during fermentation using the MathCAD computer mathematical system. A man specified the acid accumulation phases in the studied object by experimental and analytical studies: the active phase – in the first 6 hours of fermentation; the passive phase – from 6 to 10 hours. The acidity growth rate is proportional to the number of lactic acid bacteria. Initially, the increase in acidity occurred according to the exponential law; then, the increase began to slow down as the nutrient content (lactose) decreased and the concentration of microbial waste products increased; and assumed the maximum value eventually. The phase-dynamic portrait of acid accumulation in fermented milk products enables to quantify the separate influence of the microorganism reproduction and its inactivation effects on the acidity growth process.
{"title":"Phase-Dynamic Analysis of the Food Fermentation Process","authors":"P. Lisin, A. Makarova","doi":"10.29141/2500-1922-2022-7-2-9","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-9","url":null,"abstract":"There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium. It gives the products produced the specified rheological, organoleptic and required functional properties. The priority direction of the dairy production evolvement is the development of products with regulated technological processes. The article considers the phase-dynamic acid accumulation process possibility in dairy products, namely, by the example of yogurt with fat mass fraction of 2.5% during the fermentation period. The researchers modeled changes regression dependences in the rate and acceleration of the acid accumulation process during fermentation using the MathCAD computer mathematical system. A man specified the acid accumulation phases in the studied object by experimental and analytical studies: the active phase – in the first 6 hours of fermentation; the passive phase – from 6 to 10 hours. The acidity growth rate is proportional to the number of lactic acid bacteria. Initially, the increase in acidity occurred according to the exponential law; then, the increase began to slow down as the nutrient content (lactose) decreased and the concentration of microbial waste products increased; and assumed the maximum value eventually. The phase-dynamic portrait of acid accumulation in fermented milk products enables to quantify the separate influence of the microorganism reproduction and its inactivation effects on the acidity growth process.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80205789","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 : 2022-06-21DOI: 10.29141/2500-1922-2022-7-2-6
O. Feofilaktova
The author rheological parameters research of dual food emulsion systems with different oil base composition obtained by ultrasonic dispersion aims at determining the use prospects and studying the structural features. A man obtained flow curves for the double food emulsion systems under research by the rotational rheometry at temperatures of 20 °C and 30 °C. The emulsion systems demonstrated a non-Newtonian behavior, manifested as a change in viscosity with a shear flow velocity change. A comparative viscosity analysis of emulsion systems samples subjected to the ultrasonic dispersion for 10, 15 and 20 minutes showed that the dispersion duration did not have the significant effect on their rheological parameters. The flow curve of a sample with linseed and sunflower oils as a basis differs from the flow curves of samples with ginger–sunflower and mustard–sunflower oils combinations, which are characterized by a transition to the Newtonian flow regime at higher shear velocities. At the same time, the double emulsion systems viscosity does not depend on the blend composition. The temperature has no significant influence on the rheological parameters of most of the studied emulsion systems. The viscosity index was higher in a sample with linseed and sunflower oils as a base at a temperature of 20 °C at the same low values of shear velocities than at a temperature of 30 °C. The decrease in the dispersed structure strength along with an increase in temperature explains that.
{"title":"Ultrasonic Dispersion Influence on the Rheological Properties of Double Emulsion Food \u0000Systems with a High Content of Polyunsaturated Fatty Acids","authors":"O. Feofilaktova","doi":"10.29141/2500-1922-2022-7-2-6","DOIUrl":"https://doi.org/10.29141/2500-1922-2022-7-2-6","url":null,"abstract":"The author rheological parameters research of dual food emulsion systems with different oil base composition obtained by ultrasonic dispersion aims at determining the use prospects and studying the structural features. A man obtained flow curves for the double food emulsion systems under research by the rotational rheometry at temperatures of 20 °C and 30 °C. The emulsion systems demonstrated a non-Newtonian behavior, manifested as a change in viscosity with a shear flow velocity change. A comparative viscosity analysis of emulsion systems samples subjected to the ultrasonic dispersion for 10, 15 and 20 minutes showed that the dispersion duration did not have the significant effect on their rheological parameters. The flow curve of a sample with linseed and sunflower oils as a basis differs from the flow curves of samples with ginger–sunflower and mustard–sunflower oils combinations, which are characterized by a transition to the Newtonian flow regime at higher shear velocities. At the same time, the double emulsion systems viscosity does not depend on the blend composition. The temperature has no significant influence on the rheological parameters of most of the studied emulsion systems. The viscosity index was higher in a sample with linseed and sunflower oils as a base at a temperature of 20 °C at the same low values of shear velocities than at a temperature of 30 °C. The decrease in the dispersed structure strength along with an increase in temperature explains that.","PeriodicalId":7684,"journal":{"name":"Agro Food Industry Hi-tech","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82230263","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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