scholarly journals The influence of varietal characteristics on the quality indicators of candied fruits from plum fruits

10.5219/1597 ◽  
2021 ◽  
Vol 15 ◽  
pp. 891-900
Author(s):  
Tatiana Prichko ◽  
Natalya Droficheva
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
High Yield ◽  
Drying Process ◽  
Microsoft Excel ◽  
Complex Processes ◽  
Infrared Rays ◽  
Consumption Rates ◽  
Mathematical Processing

The influence of varietal characteristics of plum fruits on the physicochemical parameters of the drying process has been investigated. Revealed significant differences in the content of biologically active compounds on the example of varieties: Stanley, Big Stanley, Grossa di Felisio, President, Blue moon, August Delish, Kabardinskaya early. The consumption rates of raw materials for the production of candied fruits have been determined. The results of laboratory studies on the variation of the content of vitamins (C, P), anthocyanins in plum fruits, taking into account varietal characteristics, are presented. The drying process on a dryer with infrared rays led to a slight decrease in polyphenolic and mineral substances, and higher losses of vitamins in the finished candied fruit. The mathematical processing of the experimental data was carried out by the method of analysis of variance and descriptive statistics using the Microsoft Excel software package. In the production of candied plum fruits, optimal technological modes have been selected that contribute to a high yield of high-quality finished products, taking into account the varietal characteristics of the feedstock. According to biochemical and organoleptic indicators of the quality of candied fruits, Stanley and President varieties were distinguished, the energy value of which is 147.0 kcal with an organoleptic assessment of 4.9 points. The results of experimental biochemical and technological analyzes of fruits at individual technological stages of production made it possible to assess the intensity of complex processes that cause a qualitative transformation of raw materials.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Processes of heat and mass transfer during drying of red beetroot

2020 ◽  
Vol 6 (2) ◽  
pp. 81-87
Author(s):  
Zhanna Petrova ◽  
◽  
Kateryna Samoilenko ◽  
Vitaly Vishnevsky
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Calculation Model ◽  
Experimental Results ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Process

Red beetroot is the main raw material which has a high content of betanine with antioxidant properties. An important emphasis in the processing of antioxidant raw materials by drying is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances, and to reduce the cost of the final product. Drying is a complex and energy-intensive process. Therefore, to optimize energy consumption during drying and selection of rational modes of dehydration, it is necessary to apply the calculated analysis of heat and mass transfer on the basis of adequate mathematical models. Calculated and experimental results are compared. In general, the comparison of the results of numerical modeling of convection drying processes of the red beetroot sample with the experimental results showed their rather satisfactory qualitative agreement. The calculation model can be used to approximate the characteristics of the drying process of red beetroot, in particular the time required for drying. The obtained results of calorimetric studies allow stating that with correctly selected compositions, not only the components of native raw materials are stabilized, but also the drying process is intensified with the reduction of energy consumption to process.

OPTIMIZATION OF DOSAGES OF NON-TRADITIONAL RAW MATERIALS IN THE FORMULATION OF PREVENTIVE ORIENTATION BREAD

2021 ◽  
Author(s):  
Е.И. ПОНОМАРЕВА ◽  
С.И. ЛУКИНА ◽  
А.А. ЖУРАВЛЕВ ◽  
С.М. ПАВЛОВСКАЯ
Keyword(s):  
Dimensional Stability ◽  
Specific Volume ◽  
Raw Materials ◽  
Biologically Active ◽  
Regression Equations ◽  
Technical Specifications ◽  
Optimal Values ◽  
Method Of Production ◽  
Statistical Criteria

Исследовано влияние сочетания нетрадиционных видов сырья – жидкого виноградного сахара и куркумы на качество хлеба из пшеничной муки. Проведена оптимизация дозировок этих рецептурных компонентов по выходным параметрам – удельному объему и формоустойчивости готового изделия. Оптимизацию рецептурного состава хлеба проводили с использованием методов математической статистики и дифференциального исчисления. Построены математические модели в виде регрессионных уравнений. Обработку экспериментальных данных выполняли по статистическим критериям Стьюдента, Кохрена и Фишера при доверительной вероятности 0,95. Дана графическая интерпретация регрессионных уравнений. Оптимизацию рецептурного состава хлеба проводили методом свертывания частных критериев в обобщенный аддитивный критерий. Определены оптимальные значения факторов: дозировка, % к массе муки, жидкого виноградного сахара – 2,50, куркумы – 2,75, обеспечивающие получение изделий с наилучшим сочетанием значений удельного объема и формоустойчивости. На основе полученных данных разработана рецептура и способ производства хлеба «Мерита» профилактической направленности (ТУ 9110–515–02068108–2019), характеризующегося улучшенным качеством и повышенной пищевой ценностью за счет дополнительного внесения биологически активных нутриентов. The influence of a combination of non-traditional raw materials – liquid grape sugar and turmeric on the quality of wheat flour bread has been studied. Optimization of the dosages of these prescription components according to the output parameters – specific volume and dimensional stability of the finished product was carried out with using methods of mathematical statistics and differential calculus. Mathematical models in the form of regression equations are constructed. The experimental data were processed according to the statistical criteria of Student, Cochran, and Fisher with a confidence probability of 0,95. Optimization of the formulation composition of bread was carried out by the method of folding partial criteria into a generalized additive criterion. The optimal values of the factors are determined: dosage, % by weight of flour, liquid grape sugar –2,50, turmeric – 2,75, ensuring the production of products with the best combination of specific volume and dimensional stability. On the basis of the obtained data, the formulation and method of production of bread «Merita» of a preventive orientation (Technical specifications 9110–515–02068108–2019) were developed. The product has improved quality and increased nutritional value due to the additional introduction of biologically active nutrients.

scholarly journals Genetic diversity and biochemical value of Brassica L. cabbage plants

2018 ◽  
pp. 50-61 ◽  
Author(s):  
A. M. Аrtemieva ◽  
A. Е. Solovieva
Keyword(s):  
Biochemical Composition ◽  
Raw Materials ◽  
Abiotic Factors ◽  
Biologically Active ◽  
High Yield ◽  
High Productivity ◽  
State Register ◽  
Abiotic Stressors ◽  
New Varieties ◽  
Ornamental Crops

Cruciferae (Brassicaceae) is one of the most important metasperms. Kale Brassica includes economically important vegetable, forage, oil-bearing, ornamental crops and it is widespread in the world. This is explained by variety of food organs, high yield, environmental plasticity, different ways of food use and valuable biochemical composition. One of the most important ways to improve the efficiency of vegetables is seen as increasing the number of cultivated vegetables and their varietal diversity. The authors speak about necessity to breed new varieties and hybrids of cabbage crops, not represented in the state register, as well as missing types of varieties in order to expand the range of vegetables. The paper points out that cultivation in the Asian part of Russia requires the varieties and hybrids of all cabbage crops that combine high productivity and complex resistance to biotic and abiotic stressors, eco-friendly, high-quality, with a different period of vegetation, including for horticultural use. The authors focus on increasing the nutritional value of vegetables and higher number of biologically active matters for making functional products. It is important and necessary to search within each cabbage for forms that combine productivity, resistance to biotic and abiotic factors when being grown in different environmental and geographical areas with a valuable biochemical composition. This allows to use efficiently cultivated and recommended for cultivation in the Asian part of Russia types and forms of Brassica L. vegetables. It is necessary for dietetic nutrition and raw materials in medical industry. All varieties of cabbage plants are supposed to be significant and reliable basis for improving population health and life expectancy taking into account existing environmental problems in the regions of Asian Russia.

scholarly journals Determination of the comprehensive indicator of pastille with the use of multi-component fruit-berry paste

2021 ◽  
Vol 3 (3(59)) ◽  
pp. 46-49
Author(s):  
Kateryna Kasabova ◽  
Nataliа Shmatchenko ◽  
Aleksey Zagorulko ◽  
Andreii Zahorulko
Keyword(s):  
Ascorbic Acid ◽  
Chemical Composition ◽  
Raw Materials ◽  
Control Sample ◽  
Comprehensive Assessment ◽  
Biologically Active ◽  
Human Need ◽  
Pectin Substances

The object of research in this work is the technology of pastille with the addition of multicomponent fruit and berry paste. Pastille are becoming more and more popular in the world for all segments of the population. Usually, the main ingredients for their manufacture are fruit raw materials, a structurant and egg white, therefore, the products contain practically no fat and have a low calorie content. It is proposed to replace 75 % of traditional applesauce in the recipe with a multicomponent fruit and berry paste made from apples, cranberries, hawthorn. It was found that such a composition makes it possible to obtain products with an increased content of pectin substances, ascorbic acid, polyphenols, including anthocyanins, catechins and flavonols. The work is aimed at studying the application of the principles of qualimetry to determine a complex indicator of the quality of pastille For this, the organoleptic and physicochemical indicators of the quality of the developed pastille were taken from previous studies and the chemical composition was determined and the content of biologically active substances was calculated relative to the average daily human need. The content of pectin substances in new products increases 1.7 times and satisfies the average daily human need by 18.2 %. The content of ascorbic acid is 4.2 times higher, which is 20.5 % of the average daily human need, and polyphenols 3.2 times higher – 579.0 %. The data obtained make it possible to consider the developed product functional. The next step was to determine the complex indicator of products by the qualimetric method. For a more complete disclosure of product properties, a structure of pastille quality indicators has been developed – a «tree of properties». Thus, the comprehensive assessment of the quality of the control sample corresponds to the indicator «good» (0.66), while the integrated assessment of pastille with multicomponent paste corresponds to the indicator «very good» (0.98). On the basis of organoleptic, physicochemical indicators and chemical composition of products, it was established that the indicator of a comprehensive assessment of the quality of a pastille with a multicomponent paste, taking into account all group indicators, is 48 % higher compared to the control.

scholarly journals INTENSITY OF ACCUMULATION IN LEAF MASS AND SEED MILK THISTLE COPPER IN CONDITIONS OF FIELD CULTIVATIONS

2020 ◽  
pp. 177-187
Author(s):  
Serhiy Razanov ◽  
Alla Razanova
Keyword(s):  
Heavy Metals ◽  
Raw Materials ◽  
Crop Rotations ◽  
Biologically Active ◽  
Mineral Fertilizers ◽  
Milk Thistle ◽  
Agricultural Crop ◽  
Negative Consequences ◽  
Leaf Mass

Medicinal plants are sources of nutrients, may contain one, two or more active ingredients that can provide certain medicinal properties in a living organism. Such plants include milk thistle, which is gaining popularity. Today, the quality of medicinal raw materials is relevant, because milk thistle has a high intensity of accumulation of various toxicants. Recently, this plant has been grown in field crop rotations, the soils of which are contaminated with various toxicants, including heavy metals. Therefore, there is a need to study the intensity of heavy metal contamination of milk thistle, grown in agricultural crop rotations. Milk thistle has biologically active substances, macro- and microelements in the most accessible and digestible form and is one of the factors of the positive effect of its use in medicine, pharmacology, food industry, animal husbandry and crop production. Toxic substances have a negative impact on the quality of medicinal raw materials, can accumulate in plants due to man-made pressure on the environment. These toxicants, entering the human and animal body, can interact with proteins, nucleic acids, change the activity of enzymes, disrupt their biological and transport properties, which can ultimately lead to negative consequences. The influence of mineral fertilization of milk thistle on the intensity of copper accumulation in its leaf mass and seeds has been studied. It was found that when feeding milk thistle with mineral fertilizers, there is an increase in leaf mass and copper seeds. In particular, for the use of ammonium nitrate - 1.25 and 1.4 times; superphosphate simple - 1.14 and 1.2 times; potassium chloride - 1.16 and 1.2 times; mixtures of NPK fertilizers - 1.53 and 1.1 times. Key words: heavy metals, intensity, copper, mineral fertilizers, milk thistle, concentration, danger coefficient, accumulation coefficient.

scholarly journals RESEARCH OF HEAT AND MASS TRANSFER DURING CONVECTIVE DRYING OF COLLOID CAPILLARY-POROUS MATERIALS

2020 ◽  
Author(s):  
Kateryna Slobodianiuk ◽  
◽  
Kateryna Samoilenko ◽  
Keyword(s):  
Mass Transfer ◽  
Porous Materials ◽  
Heat And Mass Transfer ◽  
Raw Materials ◽  
Biochemical Properties ◽  
The Body ◽  
Biologically Active ◽  
Convective Drying ◽  
Drying Process ◽  
Vegetable Raw Materials

The article presents a reasonable analysis and relevance of the study of the drying process of vegetable raw materials (colloidal capillary-porous materials). Drying is an energy-intensive industrial process that is defined from a technological point of view: on the one hand by heat and moisture exchange between the body surface and the environment, on the other hand by heating the body and transferring moisture inside it due to the form of moisture. One of the most effective ways to increase the shelf life of food is to dry it to equilibrium humidity. Very important are the technological parameters of the drying regimes, which, when used rationally, are able to preserve the biochemical properties and nutrients of the raw material at a high level in the obtained dry product. The study of dehydration of vegetable raw materials is widely practiced around the world, especially in countries such as Germany, France, USA, Argentina, Hungary, Brazil, Poland, Korea, China, Malaysia. However, the obtained processed products lose their biologically active components and nutrients, and the processing process is energy consuming. Therefore, the problem is relevant and needs an effective solution. In this paper, the kinetics of the drying process, thermogravimetric studies and a mathematical model for colloidal capillary-porous materials of plant origin were analyzed. According to the results of the highlighted research, the process of convective drying of colloidal capillary-porous materials was intensified above 21% due to the use of innovative step regimes. The developed beet-rhubarb composition is a colloidal capillary-porous material that stabilizes and protects at the biochemical level betanin of the beet from the effects of temperature during convective drying, has in comparison with the components of the composition lower heat of dehydration and increased thermal-stability. Prolonged high-temperature exposure causes instant complete destruction of sugars, proteins and other nutrients components. Derivatographic studies have confirmed that the use of the temperature range of 100 ° C in a stepwise mode of 100/60 ° C for the developed soybean-spinach composition is safe for biologically active substances and it is justified by experimental temperature curves. Numerical modeling of heat and mass transfer during convective drying of crushed beets and crushed soybeans using the known model by A.V. Lykov satisfactorily describes the process and can be used to model the convection drying of colloidal capillary-porous materials.

The role of feeding in the prevention of non-communicable diseases of poultry

2019 ◽  
Author(s):  
Сергей Енгашев ◽  
Syergyey YEngashyev ◽  
Тамара Околелова ◽  
Tamara Okolelova
Keyword(s):  
Metabolic Disorders ◽  
Raw Materials ◽  
Production Costs ◽  
Biologically Active ◽  
Poisonous Plants ◽  
Minimum Requirements ◽  
The Cost ◽  
Poultry Farming

The book deals with many factors, including anti-nutritional, determining the biological value of feed components. Considerable attention is paid to the minimum requirements that must be imposed on the quality of raw materials and can be met in each economy. Provides information on poisonous plants and weeds that may be present in the plant material and cause phytotoxicity. The causes of diseases of feed nature associated with metabolic disorders, and ways to prevent them. The consequences of technological violations in poultry farming are revealed. The role of the quality of raw materials, biologically active and mineral substances in the prevention of certain diseases of forage nature, increasing the productivity of poultry, reducing the cost of feed and their production costs. It is addressed to specialists and managers of poultry farms, feed industry enterprises, researchers, postgraduates and students.

Improving the formulation of baursaks with the use of eggplant fruit powder

2021 ◽  
Vol 30 (11) ◽  
pp. 40-45
Author(s):  
A.Y. Abdusheva ◽  
◽  
M.K. Sadygova ◽  
A.V. Kondrashova ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Convective Drying ◽  
Bakery Product ◽  
Product Formulation ◽  
The Russian Federation ◽  
Fruit Powder ◽  
Active Substances

The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remove bitterness. With preliminary freezing of raw materials, there is a slight bitterness in the aftertaste, and when soaked in a 3% salt solution, the taste of the powder is salty. The optimal parameters and modes of convective drying of eggplant fruits for the most complete preservation of biologically active substances in the product are established. The scientific novelty is confirmed by the patent of the Russian Federation № 2733117, a method for obtaining powder from the pulp of eggplant. The formulations of the experimental variants differed in the content of eggplant fruit powder by 15, 20, 25%. With an increase in the amount of eggplant pulp flour in the recipe to 20–25%, the color of the semi-finished product darkens, the dough becomes incoherent, breaks, because the content of raw gluten decreases in mixtures. According to the results of a comprehensive assessment of the quality of finished products, the best sample with the addition of eggplant pulp flour up to 15% in the product formulation. The authors found that in 100 g of baursaks with the addition of eggplant powder, the content of dietary fiber is 37,5% higher, vitamin B6 is 3 times, silicon, manganese, copper is 1,5 times. A new recipe of the national bakery product - baursaks has been developed, which contributes to the expansion of the range of products of increased nutritional value

scholarly journals Элеутерококк колючий – популярный адаптоген Дальнего Востока. Сообщение 2 «Ресурсы, опыт интродукции и культивирования. Стандартизация сырья»

2019 ◽  
pp. 107-112
Keyword(s):  
Raw Materials ◽  
Far East ◽  
Growth Conditions ◽  
Review Article ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Eleutherococcus Senticosus ◽  
The Far East ◽  
Active Substances

The review article presents the results of the analysis of literature data on the study of the Eleutherococcus senticosus resources in the Far East. It includes information on the results of its introduction and cultivation as well as the study of the content of biologically active substances in relation to different growth conditions. The article describes the differences in pharmacopoeial methods for assessing the quality of raw materials for Eleutherococcus senticosus in Russia and abroad.

Sign in / Sign up

Export Citation Format

Share Document